Winery WolfbergerGewuztraminer Alsace Solstice D'Hiver
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Gewuztraminer Alsace Solstice D'Hiver
Pairings that work perfectly with Gewuztraminer Alsace Solstice D'Hiver
Original food and wine pairings with Gewuztraminer Alsace Solstice D'Hiver
The Gewuztraminer Alsace Solstice D'Hiver of Winery Wolfberger matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of skate with capers, caramel pork or chocolate fondant.
Details and technical informations about Winery Wolfberger's Gewuztraminer Alsace Solstice D'Hiver.
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 Wolfberger
The Winery Wolfberger is one of wineries to follow in Alsace.. It offers 158 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
