Winery Armand HurstHurst Turckheim Muscat
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Taste structure of the Hurst Turckheim Muscat from the Winery Armand Hurst
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hurst Turckheim Muscat of Winery Armand Hurst in the region of Alsace is a with a nice freshness.
Food and wine pairings with Hurst Turckheim Muscat
Pairings that work perfectly with Hurst Turckheim Muscat
Original food and wine pairings with Hurst Turckheim Muscat
The Hurst Turckheim Muscat of Winery Armand Hurst matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of quick brioche sausage, salmon with sorrel or moroccan veal tagine from hanane.
Details and technical informations about Winery Armand Hurst's Hurst Turckheim Muscat.
Discover the grape variety: Blanc Cardon
An ancient grape variety from the Garonne valley, long confused with the white mauzac. Today, it is practically no longer present in the vineyard and is therefore on the verge of extinction.
Last vintages of this wine
The best vintages of Hurst Turckheim Muscat from Winery Armand Hurst are 2008
Informations about the Winery Armand Hurst
The Winery Armand Hurst is one of of the world's great estates. It offers 56 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Alsace, located in the extreme north-east of France, is Distinguished from other French wine regions by its strong Franco-Germanic influences. These influences are the result of a back-and-forth between the German and French sovereignties over the last few centuries. They can be seen not only in the architecture and culture of Alsace, but also in the wines. Alsace wines are produced under three main appellations: Alsace and Alsace Grand Cru for still white wines (Sweet and Dry), and Crémant d'Alsace for Sparkling wines.
The word of the wine: Foaming
Name given to the second alcoholic fermentation that sparkling wines undergo. It gives rise to a release of carbon dioxide in the bottle.
