Wines of Alsace

[Belmont3]

We are hosting an Alsatian dinner at our home this weekend. As hosts we are responsible for Amuse, Main Course/Entree and Wine. I have the first two figured out, just needing some suggestions on the wine. As a FYI for the Amuse, I will be doing Escargot a' l'Alsacienne and for the Main, Supremes de Bass sur Choucroute.

[Ron Johnson]

I think it would be fun to pair a different wine from Alsace (pinot blanc, gewurztraminer, and riesling) with each course. You could do this with one producer or mix and match different producers.

I would recommend Trimbach, Leon Beyer, Weinbach, Zind-Humbrecht, among others.

Personally, I prefer Trimbach's style over all others. Let us know how it turns out.

[mogsob]

You MUST do a cheese course -- the pairing of gewutztraminer with real Alsatian munster is one of the real classics (right up there with Sauternes and Rocquefort). Be warned, however -- real munster is VERY STINKY and will dominate your fridge in no time -- best to buy the day of.

[Robin Meredith]

I think choucroute is a great setup for a serious Alsace Riesling - because you're garnishing it with fish you might want to go with something younger and fresher rather than an aged bottle (which could be tough to find anyway). Many of Paul Blanck's wines are made in a somewhat delicate style that could match very well with your main dish (including a generic - non-vineyard designated - Riesling that is quite affordable). The Andlau Riesling from Kreydenweiss might also be a good choice.

Why not try an Alsatian sparkling wine with the amuse? These are moderately difficult to find, but very affordable and quite authentic given the context. I think Pierre Sparr makes one of the more available examples. It won't make you forget Champagne, but it might be fun way to start.

[Beachfan]

My favorites:

Zind Humbrecht, especially the Tokay Pinot Gris Rangen St. Urbain

Schoffit

Weinbach

Bott-Gyl

and my faavorite for quality price ratio

Albert Mann Gewurtztraminer Furstenum

Edited March 10, 2003 by Beachfan (log)

[Ron Johnson]

I had the 2000 Trimbach Riesling this weekend. Wow. Only one word for the nose. Merde! I mean it was extra poopy.

I left it uncorked in the fridge over night and the stink blew off mercifully. The next day it was lovely.

[GordonCooks]

I'm hot on Vendage Tardive lately - specfically 89 & 90 Leon Beyer and Hugel.

[jeniac42]

Funny, I sold a bottle of the Trimbach pinot blanc to a table this weekend (well, it sold itself - they knew what they wanted). I've never tasted it but it's now on the list to try.

[KatieLoeb]

Another excellent Alsatian producer is Domaine Barmes-Buecher. The Pinot Gris, Rieslings and Gewurztraminers are all delicious. Good price/value ratio with these guys too. The Gewurztraminer Wintzenheim 2000 is glorious - all rose petal and lychee fruit with a deep amber color and a hint of apricot on the nose as well. Had it with butter poached lobster and parsnip puree at a dinner several months ago and I swear I can still taste it. Truly one of the best food-wine pairings I've ever had the pleasure of tasting. Barmes also makes a lovely Cremant d'Alsace that we serve by the glass as a sparkler. Very refreshing and a lovely aperitif.

[tommy]

is Schlumberger a producer of any note whatsoever?

[Bux]

We've been finding the Schlumberger pinot blanc at between $7.50 and 8.00 and while not a great wine, it's been a terrific buy. I saw it recommended in a French magazine for about eleven euros or something like that. I've thought that like other Alsatian producers they made a range of wines, but I haven't seen the better ones around.

[jackal10]

Rolly Gassman

Rolly Gassman

No one has mentioned the Pinot Noir yet, Alsace's only red wine. Light, but delicious, a perfect lunch wine.

[Explorer]

Why don't you finish with a Tarte aux Pommes a l'Alsacienne?

Here's another one we have truly enjoyed; almost a textbook Gewurtz: Domaines Shlumberger, Les Princes Abbes, 1998.

[Belmont3]

You guys are awesome, so many great suggestions. I may have to add a few more courses just for fun!!

[Steve Plotnicki]

Excuse me, Dirler and Boxler.

Edited March 11, 2003 by Steve Plotnicki (log)

[carpet bagger]

Not only should you add more courses but you need to add al these contributors to your guest list. How about a Kreydenweiss Kastelberg Grand Cru Reisling. Not quite so sweet complex a little drier a beautifully balanced wine. 1999 or 1998 would work, older if you can.

[Belmont3]

Not only should you add more courses but you need to add al these contributors to your guest list. How about a Kreydenweiss Kastelberg Grand Cru Reisling. Not quite so sweet complex a little drier a beautifully balanced wine. 1999 or 1998 would work, older if you can.

Fine by me, if you guys are in Boise this weekend, bring wine and your in.

[Niall]

I had an '88 Zind Humbrecht Pinot blanc the other week.. it was still drinking fantastically; I served it with a chicken consomme served with chive crepe. They went well together.

Edit:Spelt blanc currect.

Edited March 12, 2003 by Niall (log)