Winery René MuréSteinstuck Muscat
White wine
This wine generally goes well with spicy food and sweet desserts.
Wine flavors and olphactive analysis
Food and wine pairings with Steinstuck Muscat
Pairings that work perfectly with Steinstuck Muscat
Original food and wine pairings with Steinstuck Muscat
The Steinstuck Muscat of Winery René Muré matches generally quite well with dishes of spicy food or sweet desserts such as recipes of coconut chicken à la bellevilloise or express cherry clafoutis.
Details and technical informations about Winery René Muré's Steinstuck Muscat.
Discover the grape variety: Bondola noire
An ancient grape variety cultivated in Italy, where it originated and is almost no longer multiplied, unknown in France as in most other wine-producing countries. It should not be confused with Bondoletta, a cross between Bondola Noire and Completer, and with the red prié called Bonda in Valle d'Aosta - Italy - (José F. Vouillamoz and Giulio Moriondo), which has almost disappeared from the vineyards today, and which is not related to Bondola Noire. Note that the white Bondola - very rare - is not the white form.
Last vintages of this wine
The best vintages of Steinstuck Muscat from Winery René Muré are 2017, 2016
Informations about the Winery René Muré
The Winery René Muré is one of of the world's great estates. It offers 58 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
