Cave de RibeauvilleMuscat
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Muscat
Pairings that work perfectly with Muscat
Original food and wine pairings with Muscat
The Muscat of Cave de Ribeauville matches generally quite well with dishes of spicy food or sweet desserts such as recipes of tunisian pasta or birthday cake.
Details and technical informations about Cave de Ribeauville's Muscat.
Discover the grape variety: Vernatsch
Light, fruity reds with a clear ruby robe, silky tannins and an airy, fresh palate, with signature aromas of red fruits (strawberry, cherry), soft spices, almond and alpine floral notes. A distinctively refreshing profile to drink young. Star of Alto Adige Vernatsch DOC and Lago di Caldaro DOC, the alpine signature of South Tyrol. German synonym of the Italian Schiava, native black grape of Südtirol, widely planted in Alto Adige and Trentino.
Last vintages of this wine
The best vintages of Muscat from Cave de Ribeauville are 2015, 2016
Informations about the Cave de Ribeauville
The Cave de Ribeauville is one of of the world's great estates. It offers 204 wines for sale in the of Alsace to come and discover on site or to buy online.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
