Winery Rentz-SutterRiquewihr Alace Muscat
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Riquewihr Alace Muscat
Pairings that work perfectly with Riquewihr Alace Muscat
Original food and wine pairings with Riquewihr Alace Muscat
The Riquewihr Alace Muscat of Winery Rentz-Sutter matches generally quite well with dishes of spicy food or sweet desserts such as recipes of lamb tagine with prunes or chocolate mug cake.
Details and technical informations about Winery Rentz-Sutter's Riquewihr Alace Muscat.
Discover the grape variety: Petit Manseng
Petit Manseng is a white grape variety of Pyrenean origin. Its small berries have a hard, well-ventilated skin, which allows Petit Manseng to resist grey rot. On the other hand, this variety is very sensitive to noble rot, which concentrates the aromas and makes it possible to produce remarkable sweet wines with flavours of exotic fruits, grapefruit, honey, gingerbread, etc. Rich in alcohol and acidity, these wines are very well balanced and very fine. petit manseng also produces fruity dry white wines. It is also used in the AOC Béarn, Jurançon, Pacherenc-du-Vic-Bilh, Tursan...
Informations about the Winery Rentz-Sutter
The Winery Rentz-Sutter is one of of the world's greatest estates. It offers 8 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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
