Winery Anne Marie et Marc TempéSophie
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Sophie from the Winery Anne Marie et Marc Tempé
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sophie of Winery Anne Marie et Marc Tempé in the region of Alsace is a with a nice freshness.
Food and wine pairings with Sophie
Pairings that work perfectly with Sophie
Original food and wine pairings with Sophie
The Sophie of Winery Anne Marie et Marc Tempé matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of tuna sandwich, shrimp in coconut milk curry or barbecue burger.
Details and technical informations about Winery Anne Marie et Marc Tempé's Sophie.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Informations about the Winery Anne Marie et Marc Tempé
The Winery Anne Marie et Marc Tempé is one of of the world's great estates. It offers 51 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
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.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
