Aromatic and Floral
Gewurztraminer Grand Cru Schoenenbourg is now made by the talented wine maker Martine Becker. This wine is gorgeous, rich and refined with subtle aromas of exotic lychee, rose petal and soft spice. On the palate, there are ripe yellow fruits and rose underpinned by a lovely fresh minerality. It is full bodied yet delicate with a great length.
White, Dry | 75CL |13.5% ABV
Food and Wine Pairing
Gewurztraminer is a grape that pairs beautifully with the crispness and aromatic spiciness of Asian dishes. Try it with a Thai Red Duck Curry or Singapore Noddles. Other great matches are Foie Gras and toasted sourdough and apple-based desserts such as apple crumble or streusel cakes with cinnamon.
About the Producer
The renowned Becker family, whose winemaking legacy dates back to 1610, has now been passed down through 13 generations to Jean Becker who with Martine produce wines of the highest standard. Their vineyards stretch across five Grand Cru areas; Froehn, Schlossberg, Sonnenglanz, Praelatenberg and Schoenenberg, where this excellent example of Alsace Grand Cru Gewürztraminer comes from.
Since 1999, production has been certified organic, reinforcing the family’s attention to detail and respect for their unique terroir.
Serving Guide: Serve chilled at between 9-10°C or after about 1.5 hours in the fridge. Use normal white wine glasses and don’t pour too much at a time, as keeping it chilled will keep it fresh. If it is too cold, the flavours will be subdued. Drinking beautifully now and will develop deeper flavours over the next 4 years
Wine: Gewürztraminer Grand Cru Schoenenbourg, Jean Becker, Alsace, France 2016- organic
Sub region: Grand Cru Schoenenbourg
Colour: White, Dry
Grape Varieties: Gewürztraminer
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
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- Celery (including celeriac)
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- Molluscs like clams, mussels, whelks, oysters, snails and squid
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