Cave Vinicole de HunawihrMuscat
White wine
This wine generally goes well with spicy food and sweet desserts.
Wine flavors and olphactive analysis
On the nose the Muscat of Cave Vinicole de Hunawihr in the region of Alsace often reveals types of flavors of tree fruit.
Food and wine pairings with Muscat
Pairings that work perfectly with Muscat
Original food and wine pairings with Muscat
The Muscat of Cave Vinicole de Hunawihr matches generally quite well with dishes of spicy food or sweet desserts such as recipes of royal couscous or chocolate mug cake.
Details and technical informations about Cave Vinicole de Hunawihr's Muscat.
Discover the grape variety: Saint-Macaire
Saint-Macaire noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and grapes of medium size. Saint-Macaire noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Muscat from Cave Vinicole de Hunawihr are 2018, 2017
Informations about the Cave Vinicole de Hunawihr
The Cave Vinicole de Hunawihr is one of of the world's great estates. It offers 90 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
