Winery HeimCuvée Speciale Muscat d'Alsace
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Cuvée Speciale Muscat d'Alsace
Pairings that work perfectly with Cuvée Speciale Muscat d'Alsace
Original food and wine pairings with Cuvée Speciale Muscat d'Alsace
The Cuvée Speciale Muscat d'Alsace of Winery Heim matches generally quite well with dishes of spicy food or sweet desserts such as recipes of fricassee of lambis or homemade cookies.
Details and technical informations about Winery Heim's Cuvée Speciale Muscat d'Alsace.
Discover the grape variety: Pinotage
An intraspecific cross between pinot noir and cinsaut called hermitage, obtained in South Africa in 1925 by Professor Abraham Izak Perold. Since then, it has been propagated in Africa, New Zealand, Australia, the United States (California), Canada, Brazil, Israel, etc. In France, it is practically unknown, although it is registered in the Official Catalogue of Vine Varieties on the A1 list. - Synonymy: none to date (for all the synonyms of the varieties, click here!).
Informations about the Winery Heim
The Winery Heim is one of wineries to follow in Alsace.. It offers 32 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.
