Winery Hugues Strohm - Alsace Edelzwicker

Winery Hugues StrohmAlsace Edelzwicker

3.4
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Alsace Edelzwicker of Winery Hugues Strohm is a red wine from the region of Alsace.
This wine generally goes well with

Details and technical informations about Winery Hugues Strohm's Alsace Edelzwicker.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Sousão

Most certainly Portuguese. It can also be found in Spain and South Africa. It would be related to the loureiro and the caino blanco.

Last vintages of this wine

Alsace Edelzwicker - 0
In the top 100 of of Alsace wines
Average rating: 3.411100

The best vintages of Alsace Edelzwicker from Winery Hugues Strohm are 0

Informations about the Winery Hugues Strohm

The winery offers 13 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Alsace

The Winery Hugues Strohm is one of of the world's greatest estates. It offers 11 wines for sale in the of Alsace to come and discover on site or to buy online.

Top wine Alsace
In the top 250000 of of France wines
In the top 20000 of of Alsace wines
In the top 500000 of red wines
In the top 950000 wines of the world

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: Pressing

Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).

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