Winery Pierre Henri GinglingerMuscat
White wine
This wine generally goes well with spicy food and sweet desserts.
Wine flavors and olphactive analysis
On the nose the Muscat of Winery Pierre Henri Ginglinger in the region of Alsace often reveals types of flavors of floral.
Food and wine pairings with Muscat
Pairings that work perfectly with Muscat
Original food and wine pairings with Muscat
The Muscat of Winery Pierre Henri Ginglinger matches generally quite well with dishes of spicy food or sweet desserts such as recipes of mahi mahi curry with coconut milk or traditional pastry flan.
Details and technical informations about Winery Pierre Henri Ginglinger's Muscat.
Discover the grape variety: Catawba
American, was widely planted in the first half of the 19th century, particularly in the northern part of the United States. Discovered in 1819, it is the result of an interspecific cross between Vitis Labrusca Linné and Semillon (F. Huber 2016). It can still be found in the United States (New York, Ohio, etc.), Canada (Ontario), Brazil, South Africa, England, etc. In France, it is almost unknown. Note that the Catawba is also related to the concord.
Last vintages of this wine
The best vintages of Muscat from Winery Pierre Henri Ginglinger are 2017, 2016
Informations about the Winery Pierre Henri Ginglinger
The Winery Pierre Henri Ginglinger is one of of the world's great estates. It offers 30 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
