Cave de RibeauvilleGewürztraminer Martin Zahn
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Gewürztraminer Martin Zahn
Pairings that work perfectly with Gewürztraminer Martin Zahn
Original food and wine pairings with Gewürztraminer Martin Zahn
The Gewürztraminer 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 veal cutlets with savoy tomme, sublime salmon (stuffed salmon) or traditional hungarian goulash.
Details and technical informations about Cave de Ribeauville's Gewürztraminer Martin Zahn.
Discover the grape variety: Gewurztraminer
Full-bodied, exotic whites, rich and heady, with moderate acidity, showing opulent aromas of lychee, rose, mango, ginger, pink grapefruit and gentle spice. Made as aromatic dry, moelleux late-harvest and liquorous sélection de grains nobles. Star of Alsace AOC (one of the four noble varieties) and signature of Alto Adige (Tramin), Palatinate and Germany. A pink mutation of Traminer.
Informations about the Cave de Ribeauville
The Cave de Ribeauville is one of wineries to follow in Alsace.. It offers 204 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
