Cave du Roi DagobertDegustation Gewurztraminer
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Degustation Gewurztraminer from the Cave du Roi Dagobert
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Degustation Gewurztraminer of Cave du Roi Dagobert in the region of Alsace is a powerful.
Food and wine pairings with Degustation Gewurztraminer
Pairings that work perfectly with Degustation Gewurztraminer
Original food and wine pairings with Degustation Gewurztraminer
The Degustation Gewurztraminer of Cave du Roi Dagobert matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of cabbage casserole, bacalhau a bras (portuguese cod) or garlic shrimp.
Details and technical informations about Cave du Roi Dagobert's Degustation Gewurztraminer.
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 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: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
