Winery Wunsch et MannCuvée Spéciale Pinot Blanc
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Cuvée Spéciale Pinot Blanc
Pairings that work perfectly with Cuvée Spéciale Pinot Blanc
Original food and wine pairings with Cuvée Spéciale Pinot Blanc
The Cuvée Spéciale Pinot Blanc of Winery Wunsch et Mann matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of cod brandade, quinoa with shrimp or savoyard fondue.
Details and technical informations about Winery Wunsch et Mann's Cuvée Spéciale Pinot Blanc.
Discover the grape variety: Helios
An interspecific cross between Merzling and FR 986-60 (S.V. 12.481 x Müller-Thurgau) obtained in 1973 by Professor Zimmermann and selected by Norbert Becker at the Institute of Viticulture in Freiburg (Germany). Almost unknown in France, it can be found in Germany, Belgium, Luxembourg, etc.
Informations about the Winery Wunsch et Mann
The Winery Wunsch et Mann is one of wineries to follow in Alsace.. It offers 80 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
