Winery Weinhaus RankeGewürztraminer Sekt Trocken
Sparkling wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Gewürztraminer Sekt Trocken
Pairings that work perfectly with Gewürztraminer Sekt Trocken
Original food and wine pairings with Gewürztraminer Sekt Trocken
The Gewürztraminer Sekt Trocken of Winery Weinhaus Ranke matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of hard-boiled eggs and gourmet muffins, traditional lamb couscous (from algeria) or the coughing cat's apple crumble.
Details and technical informations about Winery Weinhaus Ranke's Gewürztraminer Sekt Trocken.
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.
Informations about the Winery Weinhaus Ranke
The Winery Weinhaus Ranke is one of of the world's great estates. It offers 60 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
