The Winery Maurice Schneider is one of the best wineries to follow in Alsace.. It offers 14 wines for sale in of Alsace to come and discover on site or to buy online.
Looking for the best Winery Maurice Schneider wines in Alsace among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Maurice Schneider wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Maurice Schneider wines with technical and enological descriptions.
How Winery Maurice Schneider wines pair with each other generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of paella for dummies (simple and delicious), okonomiyaki or japanese 'pancake or baked vegetable chips.
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.
Quintessential gastronomic wines.
How Winery Maurice Schneider wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of tartiflette, tuna omelette or seafood, chorizo and chicken paella from patou.
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Planning a wine route in the of Alsace? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Maurice Schneider.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
