Winery StraubCuvée Prestige Riesling
White wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with Cuvée Prestige Riesling
Pairings that work perfectly with Cuvée Prestige Riesling
Original food and wine pairings with Cuvée Prestige Riesling
The Cuvée Prestige Riesling of Winery Straub matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of gratin of fresh chard (green and ribs), salmon pizza or algerian couscous.
Details and technical informations about Winery Straub's Cuvée Prestige Riesling.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Straub
The Winery Straub is one of of the world's great estates. It offers 21 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: 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.
