Winery Schmit-Fohl - Ahn Goellebour Gewürztraminer

Winery Schmit-FohlAhn Goellebour Gewürztraminer

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Ahn Goellebour Gewürztraminer of Winery Schmit-Fohl is a white wine from the region of Moselle.
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.

Wine flavors and olphactive analysis

Details and technical informations about Winery Schmit-Fohl's Ahn Goellebour Gewürztraminer.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Gewurztraminer

Gewurztraminer rosé is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.

Last vintages of this wine

Ahn Goellebour Gewürztraminer - 2015
In the top 100 of of Moselle wines
Average rating: 411110

The best vintages of Ahn Goellebour Gewürztraminer from Winery Schmit-Fohl are 2015

Informations about the Winery Schmit-Fohl

The winery offers 27 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Moselle

The Winery Schmit-Fohl is one of of the world's greatest estates. It offers 23 wines for sale in the of Moselle to come and discover on site or to buy online.

Top wine Moselle
In the top 250 of of Luxembourg wines
In the top 250 of of Moselle wines
In the top 70000 of white wines
In the top 300000 wines of the world

The wine region of Moselle

Moselle is an appellation covering white, red and rosé wines from an area in the administrative department of Moselle in Northeastern France. The Vineyard">Vineyard zone covers land on both sides of the Mosel River (known locally as the Moselle), before it flows north to form the heart of Germany's famed Mosel wine region. Moselle wines are most often light, Aromatic whites with crisp Acidity. They are made predominantly from the Auxerrois Blanc and Müller-Thurgau grape varieties.

News related to this wine

At the heart of the terroirs of Mâcon-Charnay-les-Mâcon

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Charnay-les-Mâcon, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/Bo ...

An overview of Saint-Véran appellation

Let’s have a look at Saint-Véran vineyard and discover the magnificent and very diverse landscapes of this appellation situated in the South of Bourgogne. Saint-Véran is one of the 5 Village appellations with Pouilly-Fuissé, Pouilly-Vinzelles, Pouilly-Loché and Viré-Clessé. Like them, it produces only white wines from the Chardonnay grape. What makes it special is that the vineyard is cut in two dinstinct parts by the vineyard of Pouilly-Fuissé. As anywhere else in the vineyard in Bourgogn ...

How to work with Chablis wines as a sommelier by Yang LU

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 2 min 50 sec clip, Yang LU shares his experience as a sommelier on the importance of Chablis wines in the restaurant industry. #Chablis #PureChablis ...

The word of the wine: De-vatting

Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.

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