Winery Theis HeisslerSommerrosé
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Sommerrosé
Pairings that work perfectly with Sommerrosé
Original food and wine pairings with Sommerrosé
The Sommerrosé of Winery Theis Heissler matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of chicken pie, tunisian sandwich or pasta with chicken and curry.
Details and technical informations about Winery Theis Heissler's Sommerrosé.
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 Theis Heissler
The Winery Theis Heissler is one of of the world's greatest estates. It offers 23 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
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.
