Under the label s e m i c o l o n , Katharina Salzgeber and Nikolaus Saahs are researching the potential of Gew\u00fcrztraminer and Riesling. They experiment with different variables such as the time of harvest, processing and, of course, storage. Just like the semicolon, which has no rigid rules in grammar and rather invites creative use and self-determined interpretation, their wines also free themselves from conventional frameworks and invite wine lovers to actively think and feel. <\/p>\n
This particular wine was fermented exclusively with mash and aged for eight months in used wooden containers without the use of clarification, stabilisation or filtration processes or the use of sulphur. <\/p>\n
The colour of the wine is a hazy orange variety with amber highlights. The bouquet includes an intense, earthy note with hints of stone and smoke. One detects dried grasses, rose petals, green pepper and the peel of oranges, which presents itself remarkably strong and fresh. Its fragrance also flatters with yeasty-spicy nuances and a puristic depth that invites you to lose yourself in it. <\/p>\n
The clear, dry structure of the Gew\u00fcrztraminer 2020 semicolon puts the palate to the test. With fine tannins and a spiciness dominated by citrus and apple peel, it is the perfect companion for innovative culinary creations with a strong influence of herbs and spices. This Gew\u00fcrztraminer is an exceptionally lively representative of its kind, characterised by its vitality, freshness and depth. <\/p>\n
Possible food combinations could include not only a salad of herb ropes and wild strawberries, but also a gratin of parsnips and figs with gorgonzola or roasted goose liver with a wild raspberry coulis and a salad of wild herbs.
\n In addition to these creative suggestions, you could also add a lemon chicken on a bed of herbs or a creatively spiced, slightly hot Thai coconut soup with vegetables and chicken for an extra explosion of flavour.<\/p>","protected":false},"excerpt":{"rendered":"