Cave du Roi DagobertCuvée de la Cathédrale
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Cuvée de la Cathédrale from the Cave du Roi Dagobert
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée de la Cathédrale of Cave du Roi Dagobert in the region of Alsace is a .
Food and wine pairings with Cuvée de la Cathédrale
Pairings that work perfectly with Cuvée de la Cathédrale
Original food and wine pairings with Cuvée de la Cathédrale
The Cuvée de la Cathédrale of Cave du Roi Dagobert matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of english breakfast, thai beef wok or stuffed pumpkin.
Details and technical informations about Cave du Roi Dagobert's Cuvée de la Cathédrale.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Cuvée de la Cathédrale from Cave du Roi Dagobert are 2015
Informations about the Cave du Roi Dagobert
The Cave du Roi Dagobert is one of of the world's great estates. It offers 90 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: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
