Gewurztraminer Les Princes Abbés 2009

Technical information

  • Alcohol : 13,18 °C
  • Acidity (sulphuric acid) : 2,85 grs/l
  • Residual sugar : 24,4 grs/l
  • Gewurztraminer Les Princes Abbés
Gewurztraminer Les Princes Abbés
  • Gewurztraminer Les Princes Abbés
  • Gewurztraminer Les Princes Abbés
It accompanies perfectly all kinds of spicy dishes from oriental, Chinese, Indonesian or Indian cuisines. 
History: 
The Traminer is probably the most famous Alsace wine. It comes from the North of Italy and dates from the XVI century. The Gewurztraminer (literally means spicy or musky Traminer) is a selection of the most aromatic Traminer wines and became Gewurztraminer around the year 1950.
Location: 
Our Gewurztraminer comes mainly from our named localities of Bollenberg and Bux as well as from the young vines from our Grand Cru vineyards
Wine-Making: 
The harvest for our Gewurztraminer 2009 started on 24 September 2009. Slow, pneumatic pressing was followed by static racking. Fermentation in thermo-regulated tuns for one to four months. Maturation on lees from six to eight months. Bottled in June 2010.
Tasting: 
The robe is yellow with light green and pale reflections. The disk is limpid and bright.
The nose is floral and spicy with notes of rose, saffron and black pepper.
In the mouth, the onset is soft, sweet and pleasant. A slight touch of bitterness can be perceived in the middle mouth, but remains very fresh. The balance is very elegant, astringency is coated by a delicate sweetness and brings a tender freshness to the wine.
Ready to be savoured at any time of the day.
 
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

Gastronomy: 
  • Spicy dishes (oriental, chinese, thaï, indonesian or indian)
  • Foie gras
  • Sweet-salty dishes
  • Cheeses like munster, blue or pont l’evêque
  • Pastry, tart, creme or mousse (avoid chocolate)
Serve at 12°C.