Winery Pfaffenheim - Steingold Muscat

Winery PfaffenheimSteingold Muscat

The Steingold Muscat of Winery Pfaffenheim is a white wine from the region of Alsace.
This wine generally goes well with spicy food and sweet desserts.

Details and technical informations about Winery Pfaffenheim's Steingold Muscat.

Winemaker
Emmanuelle Perraut
Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: St Croix

Deep-coloured, fruity reds with a sustained ruby colour, smooth tannins and a supple, fresh palate; signature aromas of red fruits (cherry, raspberry), black fruits (blackberry) and northern herbal notes. Rustic, accessible style, drink young. Grown in the northern United States (Minnesota, Wisconsin, Vermont) and Canada (Quebec, Ontario) for harsh continental climates. American black hybrid obtained in 1981 by Elmer Swenson.

Informations about the Winery Pfaffenheim

The winery offers 103 different wines.
Its wines get an average rating of 3.7.
This winery is part of the La Cave des Vignerons de Pfaffenheim.
It is in the top 65 of the best estates in the region
It is located in Alsace
Find the Winery Pfaffenheim on Twitter

The Winery Pfaffenheim is one of of the world's great estates. It offers 96 wines for sale in the of Alsace to come and discover on site or to buy online.

Top wine Alsace
In the top 150000 of of France wines
In the top 10000 of of Alsace wines
In the top 150000 of white wines
In the top 550000 wines of the world

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: Flavours (families of)

Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.

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