Cave de RibeauvilleCuvée Tradition Riesling Martin Zahn
White wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with Cuvée Tradition Riesling Martin Zahn
Pairings that work perfectly with Cuvée Tradition Riesling Martin Zahn
Original food and wine pairings with Cuvée Tradition Riesling Martin Zahn
The Cuvée Tradition Riesling Martin Zahn of Cave de Ribeauville matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of endives with ham (improved), baked sardines with garlic or shrimp and zucchini with curry and coconut milk.
Details and technical informations about Cave de Ribeauville's Cuvée Tradition Riesling Martin Zahn.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Cave de Ribeauville
The Cave de Ribeauville is one of wineries to follow in Alsace.. It offers 201 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Alsace, located in the extreme north-east of France, is Distinguished from other French wine regions by its strong Franco-Germanic influences. These influences are the result of a back-and-forth between the German and French sovereignties over the last few centuries. They can be seen not only in the architecture and culture of Alsace, but also in the wines. Alsace wines are produced under three main appellations: Alsace and Alsace Grand Cru for still white wines (Sweet and Dry), and Crémant d'Alsace for Sparkling wines.
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The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
