Wines of Alsace

2006 Domaine Bott-Geyl Le 2006 Domaine Catherine 2009 Pierre Sparr Riesling Massenez Cerises à l’Eau- Gentil d’Alsace Métiss Auther Pinot Auxerrois de-Vie (Sour Cherry Tasting Notes: With lime green hues, this wine displays rose petal Brandy) Gentil d’Alsace Metiss is a white blend Tasting Notes: consisting of 40% Muscat, 10% aromas and notes of grapefruit and Other winemakers blend this green melon. It is medium-bodied Kirschwasser, meaning cherry water Sylvaner, 30% Riesling, 10% Pinot Gris obscure white grape into pinot in German, is a very delicate tasting and 10% Pinot Blanc. with citrus, peach and honey on the blanc, but Domaine Catherine palate and refreshingly, no oak. It is brandy that is derived from Auther, turns it into a flinty smoky spritzy and has zest, a good structure Morello cherries. The brandy is Wine Flight wine with a slightly nutty aroma and a long finish. completely void of color because it and green apple crispness on the is aged in a barrel that is lined with November 2, 2011 palate. A juicy and powerful Riesling, this is a paraffin wax or in earthenware. full-on grapefruit pith and beeswax, It takes approximately 20 pounds Food Pairings: unyielding and firm—a matrix of of cherries to make one bottle of Try this white with chilled poached acidity and extract. It picks up spice brandy. Wines of Alsace salmon served atop panzanella as with air, a peppering of anise and featured above or if you’ve been dried apple aromas that would Tasting Notes: French wine food pairings trout fishing, prepare fresh trout de complement rabbit rillettes." This eau-de-vie (water of life) is clear, smells of dark cherries and bleu with spaetzle. Emulate the Wine & Spirits Alsatians further and serve tarte possesses an intense taste. It is dry, flambée, which is a thin crust pizza smooth, and well rounded. served with crème fraiche, grated Practically all brandies are served in nutmeg, garlic, bacon, onions and snifters to appreciate their distinct Tasting Notes: chives. aroma and should be only slightly This is very fruity and charming blend chilled. from Alsace. With a pleasant and PLCB 64029 @ $14.99 perfumed nose, the mouth is sucker and Food Pairings: offers straightforward pleasure. A sip Try this brandy with imported calls another one. Final is clean and Muenster cheese blended with thirst quenching. This Gentil is a perfect roasted garlic. Serve with any of everyday wine from Alsace. the following accoutrements: This light yellow, exuberant wine homemade croutons, apple or pear shows some exotic notes in the nose, slices, grapes and figs, candied Food Pairings: Try this wine with with a touch of roses and minerals. It is walnuts, bretzels (Alsatian pretzels), Ants Climbing A Tree, a mung bean Neither wholly German nor wholly fresh and straightforward with white and artisan bread. For additional noodle dish with minced pork, chili French -- but a combination of both -- the fruit notes on the palate and a good dessert, make a homemade and soy sauce and rice vinegar, wines of Alsace when optimally realized mineral and acid backbone and a long, gingerbread! wrapped with bok choy, and topped are unique gems. Varietals tend towards with toasted sesame seeds, as shown the Germanic types, while the Food Pairings: below. Or you could make an PLCB 70557@ $30.49 winemaking sense is much more French in This is the perfect complement for raw Alsatian dish of coq au Riesling or oysters, such as Malpeque, Kumamoto nature, veering more to a dry style. choucroute garnie, Unlike most of France, however, Alsace or Belon, or pair with baked stuffed lobster, as above. Finally, you could producers usually place the varietal name PLCB 506976 @ $12.99 make a Quiche Lorraine with Alsatian clearly on the front of their bottles. You Muenster. can also recognize the German influence in Alsatian cooking. PLCB 40316 @ $14.99 .

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