Weingut am KaiserbaumGewürztraminer - Riesling Fruchtig
White wine
This wine is a blend of 2 varietals which are the Gewurztraminer and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Gewürztraminer - Riesling Fruchtig
Pairings that work perfectly with Gewürztraminer - Riesling Fruchtig
Original food and wine pairings with Gewürztraminer - Riesling Fruchtig
The Gewürztraminer - Riesling Fruchtig of Weingut am Kaiserbaum matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of alsatian sauerkraut, cucumber pie or veal tagine with preserved lemons and saffron.
Details and technical informations about Weingut am Kaiserbaum's Gewürztraminer - Riesling Fruchtig.
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.
Last vintages of this wine
The best vintages of Gewürztraminer - Riesling Fruchtig from Weingut am Kaiserbaum are 0
Informations about the Weingut am Kaiserbaum
The Weingut am Kaiserbaum is one of of the world's great estates. It offers 34 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
