Winery Anders Frederik SteenJe Suis Comme ça et Alors
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
The Je Suis Comme ça et Alors of the Winery Anders Frederik Steen is in the top 50 of wines of Vin de France.
Food and wine pairings with Je Suis Comme ça et Alors
Pairings that work perfectly with Je Suis Comme ça et Alors
Original food and wine pairings with Je Suis Comme ça et Alors
The Je Suis Comme ça et Alors of Winery Anders Frederik Steen matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of salmon in foil in the microwave, knife feet or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Anders Frederik Steen's Je Suis Comme ça et Alors.
Discover the grape variety: Obaideh
Structured, aromatic dry whites with a pale golden colour, a full palate and preserved acidity, showing signature aromas of yellow fruits (pear, apricot), white flowers, citrus (lemon) and calcareous mineral notes. Good ageing potential. A traditional component of Lebanese arak and the star of modern Lebanese viticulture, producing the great whites of the Bekaa. Native Lebanese white variety from the Bekaa Valley, genetically related to Chardonnay.
Last vintages of this wine
The best vintages of Je Suis Comme ça et Alors from Winery Anders Frederik Steen are 2017
Informations about the Winery Anders Frederik Steen
The Winery Anders Frederik Steen is one of of the world's great estates. It offers 46 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
