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Dessert wines

Baumann-Zirgel Gewurztraminer Vendanges Tardives 2018

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Dessert wine & other fortified wines
Dessert wine & other fortified wines
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Green-yellow, sweet, medium acidic, apricot jam notes, citrus notes, lychee notes, flowery, light honey notes, nuanced, long
  • aperitif

    Serving an aperitif before a meal can stimulate the appetite and set the mood. A good aperitif is mild, crisp and dry.

    Please wait a moment…

  •
    strong cheeses

    Strong cheeses work well with comparably full-bodied beverages. If you opt for wine, it will often be sweet and maybe even fortified.

    Please wait a moment…

  •
    sweet desserts

    The general rule for pairing a dessert with wine is that the wine should be a little sweeter than the food. Otherwise the flavour of the wine will be lost and it will taste very acidic. It’s also worth trying beer with desserts.

    Please wait a moment…

  •
    chocolate desserts

    Dark chocolate has a fairly strong flavour that goes best with a full-bodied beer or a rich – and usually sweet – wine. White chocolate has a more delicate flavour, and is therefore better paired with very mild white dessert wines.

    Please wait a moment…

  •
    Organic

    Organic production seeks to make farmland more fertile and increase biodiversity. In organic production, farmland is better able to bind the carbon dioxide in the air, which also helps to control climate change.

    See all Organic Dessert wine & other fortified wines
France
France
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Alsace
Alsace
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AC Alsace
Gewürztraminer
Gewürztraminer
See all Gewürztraminer Dessert wine & other fortified wines
0.5 l
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Green-yellow, sweet, medium acidic, apricot jam notes, citrus notes, lychee notes, flowery, light honey notes, nuanced, long
  • aperitif

    Serving an aperitif before a meal can stimulate the appetite and set the mood. A good aperitif is mild, crisp and dry.

    Please wait a moment…

  •
    strong cheeses

    Strong cheeses work well with comparably full-bodied beverages. If you opt for wine, it will often be sweet and maybe even fortified.

    Please wait a moment…

  •
    sweet desserts

    The general rule for pairing a dessert with wine is that the wine should be a little sweeter than the food. Otherwise the flavour of the wine will be lost and it will taste very acidic. It’s also worth trying beer with desserts.

    Please wait a moment…

  •
    chocolate desserts

    Dark chocolate has a fairly strong flavour that goes best with a full-bodied beer or a rich – and usually sweet – wine. White chocolate has a more delicate flavour, and is therefore better paired with very mild white dessert wines.

    Please wait a moment…

  •
    Organic

    Organic production seeks to make farmland more fertile and increase biodiversity. In organic production, farmland is better able to bind the carbon dioxide in the air, which also helps to control climate change.

    See all Organic Dessert wine & other fortified wines
France
France
See all products
Alsace
Alsace
See all products
AC Alsace
Gewürztraminer
Gewürztraminer
See all Gewürztraminer Dessert wine & other fortified wines
  • Product details
    • PRODUCT NUMBER
      592546
    • ALCOHOL
      13.5%
    • SUGAR
      110.0 g/l
    • ACIDS
      4.3 g/l
    • ENERGY
      120.0 Kcal / 100ml
    • PRICE / LITRE
      77.36 EUR
    • ADDITIONAL INFORMATION
      May contain sediment. Dessert wine
    • INGREDIENTS DECLARED BY THE PRODUCER
      Contains sulphites
    • PACKAGING
      bottle
    • CLOSURE
      natural cork
    • PRODUCER
      Baumann-Zirgel
    • SUPPLIER
      Larcap
    • SELECTION
      special edition
  • Taste
    Taste

    Dessert wines are made from overripe grapes that are particularly sweet and aromatic. Grapes are often dehydrated by ‘noble rot’, or botrytis, which lends the wine a honey or medicine flavour.

    You can discern notes of peach, apricot, citrus and honey in sweet dessert wines. ‘Noble rot’ dessert wines also have hints of medicine, fresh acidity and intensive, full-bodied sweetness.

    Tips for use

    The general rule for pairing a dessert with wine is that the wine should be a little sweeter than the food. Dessert wines go best with fresh berry, fruit and cream desserts.

    Try dessert wines with cream pudding, white chocolate mousse, Crêpes Suzette, macarons or blue cheese.

    How to serve

    Serve sweet dessert wines well-chilled, at 8–10°C. Chilling a bottle from room temperature to the perfect serving temperature takes about three hours in a fridge.

    Examples of well-known dessert wines are Sauternes, Tokaji, Beerenauslese, Trockenbeerenauslese and Eiswein.

    ‘Noble rot’ dessert wines are among the best wines for ageing. Many of them can be cellared for several decades.

Any allergens possibly contained in the product are mentioned on the label or packaging. The manufacturer and importer of the product are responsible for the quality and for ensuring that the product and its packaging labels comply with the legislation. Please note! The product image or vintage can differ from the product that is in the webshop or store.