Winery JB.Thomann & FilsVin D'Alsace Muscat
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Vin D'Alsace Muscat
Pairings that work perfectly with Vin D'Alsace Muscat
Original food and wine pairings with Vin D'Alsace Muscat
The Vin D'Alsace Muscat of Winery JB.Thomann & Fils matches generally quite well with dishes of spicy food or sweet desserts such as recipes of shrimp in coconut milk curry or simple pancake batter.
Details and technical informations about Winery JB.Thomann & Fils's Vin D'Alsace Muscat.
Discover the grape variety: Rèze
Structured, original dry and oxidative whites with a pale golden to amber colour, an ample palate and preserved acidity, showing signature aromas of candied citrus, dried fruits (walnut), honey, white flowers and alpine mineral notes, extended by slow oxidation in high-altitude barrels. Emblematic variety of the Vin du Glacier of Val d'Anniviers, aged in altitude by solera. Indigenous Swiss variety of the Valais, one of the oldest in the country.
Informations about the Winery JB.Thomann & Fils
The Winery JB.Thomann & Fils is one of of the world's greatest estates. It offers 12 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
