Winery Soil TherapySur Peaux
White wine
This wine is a blend of 2 varietals which are the Gewurztraminer and the Sylvaner.
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Sur Peaux
Pairings that work perfectly with Sur Peaux
Original food and wine pairings with Sur Peaux
The Sur Peaux of Winery Soil Therapy matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of salmon with sorrel, steak tartare or traditional pastry flan.
Details and technical informations about Winery Soil Therapy's Sur Peaux.
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
The best vintages of Sur Peaux from Winery Soil Therapy are 2019, 0
Informations about the Winery Soil Therapy
The Winery Soil Therapy is one of of the world's greatest estates. It offers 7 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.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
