Domaine Fabien StirnMuscat Sélection de Grains Nobles
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Muscat Sélection de Grains Nobles
Pairings that work perfectly with Muscat Sélection de Grains Nobles
Original food and wine pairings with Muscat Sélection de Grains Nobles
The Muscat Sélection de Grains Nobles of Domaine Fabien Stirn matches generally quite well with dishes of spicy food or sweet desserts such as recipes of empanadas de carne (argentina) or birthday cake.
Details and technical informations about Domaine Fabien Stirn's Muscat Sélection de Grains Nobles.
Discover the grape variety: Admirable
According to genetic analyses carried out in Montpellier (Hérault), it is the result of a cross between the bicane and the chasselas obtained in Saumur (Maine and Loire Valley) by Doctor Auguste Courtiller in the 1840s, registered in the Official Catalogue of table grape varieties, list A1. Today, the Admirable de Courtiller is practically no longer multiplied.
Informations about the Domaine Fabien Stirn
The Domaine Fabien Stirn is one of of the world's great estates. It offers 25 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
