Winery Dopff au MoulinMuscat de Riquewihr
White wine
This wine generally goes well with spicy food and sweet desserts.
The Muscat de Riquewihr of the Winery Dopff au Moulin is in the top 70 of wines of Alsace.
Food and wine pairings with Muscat de Riquewihr
Pairings that work perfectly with Muscat de Riquewihr
Original food and wine pairings with Muscat de Riquewihr
The Muscat de Riquewihr of Winery Dopff au Moulin matches generally quite well with dishes of spicy food or sweet desserts such as recipes of chicken risotto with curry or chocolate mug cake.
Details and technical informations about Winery Dopff au Moulin's Muscat de Riquewihr.
Discover the grape variety: Aubin vert
Aubin vert blanc is a grape variety that originated in France (Lorraine). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Aubin vert blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Informations about the Winery Dopff au Moulin
The Winery Dopff au Moulin is one of of the world's great estates. It offers 108 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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
