Winery RiefleAlsace Bihl Pfaffenheim (Bonheur Exceptionnel)
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Alsace Bihl Pfaffenheim (Bonheur Exceptionnel)
Pairings that work perfectly with Alsace Bihl Pfaffenheim (Bonheur Exceptionnel)
Original food and wine pairings with Alsace Bihl Pfaffenheim (Bonheur Exceptionnel)
The Alsace Bihl Pfaffenheim (Bonheur Exceptionnel) of Winery Riefle matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of beef stew, salmon à la plancha with vegetables or pork gyros.
Details and technical informations about Winery Riefle's Alsace Bihl Pfaffenheim (Bonheur Exceptionnel).
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Alsace Bihl Pfaffenheim (Bonheur Exceptionnel) from Winery Riefle are 2012
Informations about the Winery Riefle
The Winery Riefle is one of of the world's great estates. It offers 39 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
