The Winery Terres d’étoiles is one of the best wineries to follow in Alsace.. It offers 11 wines for sale in of Alsace to come and discover on site or to buy online.
Looking for the best Winery Terres d’étoiles wines in Alsace among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Terres d’étoiles wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Terres d’étoiles wines with technical and enological descriptions.
How Winery Terres d’étoiles wines pair with each other generally quite well with dishes of veal, poultry or game (deer, venison) such as recipes of country-style veal roulades with risotto, fried chicken or pizza of the south west : duck breast, roquefort.
On the nose the red wine of Winery Terres d’étoiles. often reveals types of flavors of earth, oak or tree fruit and sometimes also flavors of spices, red fruit or black fruit. In the mouth the red wine of Winery Terres d’étoiles. is a with a nice freshness.
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.
Almost all the wines produced in this region fall under one of these three appellations. Alsace Grand Cru wines are produced from one of the 51 privileged vineyards spread along the Length of the region. Alsace is the only French wine region to produce significant quantities of Riesling and Gewurztraminer. These two grape varieties are more commonly associated with German wines and are reminiscent of Alsace's history.
How Winery Terres d’étoiles wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of zucchini lasagna, tuna provencal style or fish with madras curry and coconut milk.
On the nose the white wine of Winery Terres d’étoiles. often reveals types of flavors of stone, earth or tree fruit and sometimes also flavors of citrus fruit, floral. In the mouth the white wine of Winery Terres d’étoiles. is a with a nice freshness.
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
How Winery Terres d’étoiles wines pair with each other generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of panga curry, old-fashioned chicken in a pot or lupine seeds for kemia (the aperitif).
On the nose the sparkling wine of Winery Terres d’étoiles. often reveals types of flavors of tree fruit. In the mouth the sparkling wine of Winery Terres d’étoiles. is a powerful with a nice vivacity and a fine and pleasant bubble.
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
Planning a wine route in the of Alsace? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Terres d’étoiles.
Pinot Blanc is a grape variety that originated in Burgundy, mutated from Pinot Gris. Today, it is grown in Alsace where it is called klevner when blended with auxerrois. The continental climate, with its cold winters and hot summers, is particularly suited to pinot blanc. It is resistant to frost in winter and in summer, the roots draw the minerals it needs from the warm soil. Its bunches are made up of small berries with thick skins and melting pulp that produce fruity, spicy wines, balanced between acidity and alcohol. pinot blanc is also used for crémants and sparkling wines. Pinot Blanc is also used for Crémant and sparkling wines. It is widely grown in Italy, where it covers almost 7,000 hectares, and is also found in Germany, Austria, Canada and South Africa.
Awaken the explorer within you and discover the most famous Climats of Bourgogne! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ ...
Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogn ...
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
