Winery Metz BlegerReserve Particuliere Muscat d'Alsace
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Reserve Particuliere Muscat d'Alsace
Pairings that work perfectly with Reserve Particuliere Muscat d'Alsace
Original food and wine pairings with Reserve Particuliere Muscat d'Alsace
The Reserve Particuliere Muscat d'Alsace of Winery Metz Bleger matches generally quite well with dishes of spicy food or sweet desserts such as recipes of braised chicken and plantains or homemade cookies.
Details and technical informations about Winery Metz Bleger's Reserve Particuliere Muscat d'Alsace.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Last vintages of this wine
The best vintages of Reserve Particuliere Muscat d'Alsace from Winery Metz Bleger are 0
Informations about the Winery Metz Bleger
The Winery Metz Bleger is one of of the world's greatest estates. It offers 28 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: Harsh
Term describing the state of tannins with an astringency that lacks finesse.
