Winery Vincent StoefflerNature Vieilles Vignes Muscat
White wine
This wine generally goes well with spicy food and sweet desserts.
Wine flavors and olphactive analysis
Food and wine pairings with Nature Vieilles Vignes Muscat
Pairings that work perfectly with Nature Vieilles Vignes Muscat
Original food and wine pairings with Nature Vieilles Vignes Muscat
The Nature Vieilles Vignes Muscat of Winery Vincent Stoeffler matches generally quite well with dishes of spicy food or sweet desserts such as recipes of shrimp and zucchini with curry and coconut milk or apple cake.
Details and technical informations about Winery Vincent Stoeffler's Nature Vieilles Vignes Muscat.
Discover the grape variety: Beaunoir
Light, fruity reds with a clear ruby robe, silky tannins and a supple palate, with unassuming aromas of red fruits (cherry, raspberry), soft spices and floral notes. Airy profile to drink young. Preserved in INRAE varietal collections, it reflects the ampelographic diversity of ancient Burgundy and Jura viticulture. Rare, near-extinct native French black grape from Burgundy and the Jura.
Last vintages of this wine
The best vintages of Nature Vieilles Vignes Muscat from Winery Vincent Stoeffler are 0
Informations about the Winery Vincent Stoeffler
The Winery Vincent Stoeffler is one of of the world's great estates. It offers 44 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: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.
