Winery Kuentz-BasBlanc
White wine
This wine is a blend of 3 varietals which are the Auxerrois, the Chasselas and the Sylvaner.
This wine generally goes well with spicy food and sweet desserts.
Wine flavors and olphactive analysis
On the nose the Blanc of Winery Kuentz-Bas in the region of Alsace often reveals types of flavors of citrus, apples or peach and sometimes also flavors of butter, minerality or pear.
Food and wine pairings with Blanc
Pairings that work perfectly with Blanc
Original food and wine pairings with Blanc
The Blanc of Winery Kuentz-Bas matches generally quite well with dishes of spicy food or sweet desserts such as recipes of korma chicken (india) or chocolate fondant.
Discover the grape variety: Auxerrois
Rich, round whites with tender mouth and moderate acidity, featuring aromas of ripe yellow fruits, white flowers, subtle honey, fresh almond and brioche notes. Often blended with Pinot Blanc in Alsace (cuvées labelled "Pinot Blanc" often contain a good proportion) and a pillar of Crémant d'Alsace. Also in French and Luxembourgish Moselle, Côtes-de-Toul and Baden. Lorraine grape, a Pinot Noir × Gouais Blanc cross, half-sibling of Chardonnay.
Last vintages of this wine
The best vintages of Blanc from Winery Kuentz-Bas are 2014, 2012, 2015, 2013 and 2009.
Informations about the Winery Kuentz-Bas
The Winery Kuentz-Bas is one of of the world's great estates. It offers 87 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: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
