The Domaine Stentz-Buecher is one of the best wineries to follow in Alsace.. It offers 33 wines for sale in of Alsace to come and discover on site or to buy online.
Looking for the best Domaine Stentz-Buecher wines in Alsace among all the wines in the region? Check out our tops of the best red, white or effervescent Domaine Stentz-Buecher wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Domaine Stentz-Buecher wines with technical and enological descriptions.
How Domaine Stentz-Buecher wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal rouelle normande, basque chicken with chorizo or duck breast with spices, roasted figs with honey and port.
On the nose the white wine of Domaine Stentz-Buecher. often reveals types of flavors of peach, apricot or tree fruit and sometimes also flavors of citrus, citrus fruit or honey. In the mouth the white wine of Domaine Stentz-Buecher. is a powerful with a nice freshness.
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
Quintessential gastronomic wines.
How Domaine Stentz-Buecher wines pair with each other generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of rice with shrimps and onions, stuffed peppers or mozzarella sticks.
In the mouth the sparkling wine of Domaine Stentz-Buecher. is a powerful with a nice vivacity and a fine and pleasant bubble.
Lively, understated whites with a tender palate and fresh acidity, with delicate aromas of citrus, white flowers, green apple, hay and typical mineral notes. Light and refreshing finish. Made as easy dry whites and more structured lees-aged cuvées. Star of Alsace AOC (one of the historic varieties), absolute signature of German Franconia (Silvaner on shell-limestone soils) and present in Austria and Switzerland. Central European variety of Austrian origin.
How Domaine Stentz-Buecher wines pair with each other generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of roast veal with cider, rabbit with prunes or turkey cutlets with feta and cherry tomatoes.
In the mouth the red wine of Domaine Stentz-Buecher. is a with a nice freshness.
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
How Domaine Stentz-Buecher wines pair with each other generally quite well with dishes of mature and hard cheese, fruity desserts or blue cheese such as recipes of croque monsieur with chopped steak, apple cake or lamb's lettuce, avocado and blue cheese salad.
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Planning a wine route in the of Alsace? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Domaine Stentz-Buecher.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
