LA ROUTE DES VINS Alsace
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BC-Wine-2.23.20.Pdf
Table of Contents Colorado……………………………………………………………………………………………………………....4 Large Format.…………………………………………………………………………………………………….....5 Sparkling Wine……………………………………………………………………………………………………...6 White Wine Burgundy: Old World Chardonnay…..…..……….............………………………………………..…….9 The Loire Valley …………………………………………………………………………………………………..11 France: Alsace, The Jura & Other Classic Regions……………………….…………………………..13 Germany……………………………………………………………………………………………………………..15 Austria……………………………………………………………………………….……………..………………..18 Italy & Other Mediterranean Varietals...……………………….……………………..…………….…..21 New World Whites…..…………………………………………………………………………………….…....22 Rosé…………………..……………………………………………………….…………………...…….…………..24 Red Wine Burgundy & Beaujolais ...…………………….............….…………………………………………….25/28 The Rhone Valley..........………..…………..............……………………….……………………….........29 Bordeaux............................................................................................................................31 Unique Reds from the Old World………………………………………………………………………….34 Italy………………………………...….....…………………………..…….……...................................36-42 Iberian Peninsula......................................……………………………………………………………….43 Unique Reds from the New World……….………………..……………..……………………………....45 New World Pinot Noir……………………………………………………………………………………..…..48 The United States: Cabernet & Other Bordeaux Varietals………………………………..………51 2 What do you love to drink? In the following pages is a selection of wines from around the world, listed from north to south, that -
View All Ratings (10.4% Alcohol, 247 G/L R.S. and 18.5 Grams Acidity; The
View All Ratings Sort by Winery 2007 Domaine Zind Humbrecht Gewurztraminer Hengst Selection de Grains Nobles (10.4% alcohol, 247 g/l r.s. and 18.5 grams acidity; the first Hengst SGN at this address) Full gold. Remarkably varietal, essence-of- gewurztraminer aromas for a wine at this extreme level of ripeness and botrytis: all yellow fruits, rose petal and spices, lifted by bright acidity. Glyceral-thick, pure and chewy as a solid, with utterly captivating and amazingly clean high-toned flavors of lichee, jasmine, rose, linden flower, white pepper and smoked bacon. Finishes with astounding spicy persistence and powerful structure. This one may go 50 years. 98(+?) 2007 Domaine Schoffit Pinot Gris Rangen Clos Saint Theobald (9.4% alcohol, 265 g/l r.s. and 9.5 acidity) Pale yellow-gold. Almost a raisiny ripeness to the nose but with superb lift to the nobly rotten aromas of crystallized peach, honeycomb and orange marmalade. Glyceral-thick but with superb acidity giving this nectar even more energy and finesse than the VT. An essence of pure, carnal, botrytized pinot gris that almost magically retains the character of the variety. Wonderfully long and alive, with an almost citric brightness on the back. I don't expect to experience another bottle of this elixir, but it sure is easy to drink. 98 2007 Domaine Albert Mann Pinot Gris Altenbourg Le Tri (9.5% alcohol, 237 g/l r.s. and 10.2 grams acidity) Bright, full yellow- gold. Knockout high-toned nose offers roasted, botrytis-rich aromas of honeycomb, tobacco, cherry-almond and vanilla. -
Wine Report 2006 Global Reports Global Reports Alsace 41
GLOBAL REPORTS ALSACE 39 Alsace Tom Stevenson The less-than-ideal sweetness labelling requirement that was announced in last year’s report will not be implemented after all. The problem facing consumers was whether an Alsace wine was dry, which is the style this area is famous for, or sweet, which is the current trend. The simple solution was to introduce an obligatory dry-wine designation. The worst thing to do was to emphasize the sweetness factor, yet that is precisely what was proposed. All wines with a minimum of 12 g/l (9 g/l for Riesling) of residual sugar were to be TOM STEVENSON labelled moelleux. If a wine had more than 6 g/l of total acidity, then the minimum residual sugar would rise to 18 g/l. The sec designation would be permitted but not be obligatory. The main flaw was that defining the minimum residual-sugar content for a sweet designation does not necessarily mean that wines failing to qualify by this criterion are, in fact, dry. The proposed introduction of moelleux thus reduced, not solved, the problem, while from a global perspective, the act of distinguishing which wines are sweet, rather than dry, threatened to erode further Alsace’s dry- wine reputation. Anyone who worries about the future of Alsace wine should not be unhappy by the stillbirth of this ill-conceived solution. However, all Alsace consumers should be wary that no replacement strategy is in place. TOM STEVENSON specializes in champagne, but he is equally passionate about Alsace. In 1987 he was elected a confrère oenophile of the Confrérie Saint-Etienne, when he was the sole person to identify correctly a 50-year-old wine made from Sylvaner. -
103 Best Organic Wines to Try This Year January 24, 2017 by Donna Sozio 471 Shares Share on Facebook Tweet on Twitter
103 Best Organic Wines to Try this Year January 24, 2017 by Donna Sozio 471 Shares Share on Facebook Tweet on Twitter 2017 is already off to a great start–for wine lovers–with new releases of the best organic wines to sip, swirl, and savor. So, raise your glass for a toast! This curated list of wine made from organic grapes will make you want to invent special occasions just to pop the cork. Today, it’s not just collectors filling their cellars with delicious organic wine. Restaurants are curating their wine lists not only to please the palate, but also paying close attention to how the grapes are grown. Nathaniel Munoz, Wine Director at The Rose Cafe in Venice Beach, Calif., says, “Our list is based on a minimum standard of sustainable farming and respect to the land from where the wine comes from. It’s dominated by organic practice and highlighted with biodynamic producers.” Beth Centlivre, General Manager at True Food Kitchen in El Segundo, Calif., adds that she considers the health benefits of the grapes as well. The Sella Mosca served at the restaurant is the perfect example, she says, “the skin of this specific varietal is three times higher in antioxidants than any grape in the world.” Another perspective comes from Rachel Binder, General Manager and Wine Director of Plant Food + Wine, also in Venice Beach. When creating her wine list she says she looks for “a nice balance between varietals and styles that are a bit off the beaten path and elegant expressions of more traditional varietals with an emphasis on natural wines.” While developing your own palate, be adventurous. -
Tour De France 2019 Newsletter Photos.Indd
TTourour de Francefrance le grand tour 2019! 6 -28 July 2019 ALSACESEMAINE 1 SEMAINE 2 SEMAINE 3 MACONNAIS MADIRAN cahors / LANGueDOCSEMAINE 4 STARTS Tom Scully A Kiwi’s Journey in France Let’s meet Tom Scully, a Kiwi who grew up in Central Otago and was selected to compete for the fi rst time in the Tour de France 2018. He is about to share with us his exciting journey. Cyclist Profile: Date of birth: 14th January 1990 What attracted a Kiwi a long way from home to be part of this famous race ? Place of birth: Invercargill, NZ The attraction to the race is the race itself! When I started out in cycling, I never really thought it would TDF Team: UCI World Team EF Education First be a race for me, but since climbing the professional ranks, I soon started rubbing shoulders with guys for Discipline: Road & Track whom it was normal to race “Le Tour”. It became a reality when the team could use a rider like me. What was the highlight for you? Once in “Le Tour”, the biggest surprise to me was the sheer scale of people it reaches around the world and the crowds roadside, the hype, the noise, the people, it’s incredible to be a part of. What did you fi nd the most challenging? In 2018, the most challenging part for me would have been the three mountain stages in a row. While in the Alps, fi nishing the Alpe d’Huez was but a speed bump compared to what we suffered through during the very testing 3 days of stages 10, 11, 12 for the sprinters/helpers/non-climbers. -
Loss of a Monterey County Wine Founding Father - Richard Smith a Taste of Monterey I Met Rich Smith About Eight Years Ago
MarCh 2016 A WINE ENTHUSIAST’S MONTHLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY STORE HOURS Loss of a Monterey County Wine Founding Father - Richard Smith A Taste of Monterey I met Rich Smith about eight years ago. I was pouring wine Cannery Row behind our tasting bar when a couple walked up and began Sun-Thu 11am-6pm talking to me. I was immediately struck with the genuine Fri-Sat 11am-8pm* interest the gentleman showed in me, and his warming Food service begins at smile was comforting. Only later did I realize I was talking 11:30am daily with one of the founding fathers of the Monterey County wine industry. And now, with his recent passing, I’m not at *No new member tastings all surprised to hear of all the similar impressions of Rich after 6pm shared by all who had the good fortune to meet him. For those who do not recognize his name, Rich is a leg- MemberSIP end of the Monterey County wine industry. Sure, we’ve A Special Club Event been growing wine grapes in Monterey County for some Friday, Mar. 4 time, the first vines were planted by Spanish missionaries. Visit: atasteofmonterey.com And in the mid-20th century, Monterey County became a popular destination to grow grapes for mass production wines. But it wasn’t really until the 1970s that the County’s potential to be something more started to become real- ized. That realization continues to this day, thanks in many ways to a few Monterey County wine industry pioneers, including Rich Smith. -
Wec.Tastingbook.Final
The WEC presents RIESLING REDISCOVERED featuring historian, educator and author John Haeger We l c o m e Special Thanks THE WINE EDUCATION COUNCIL GRATEFULLY ACKNOWLEDGES THE GENEROUS SUPPORT AND KIND ASSISTANCE OF THE FOLLOWING PEOPLE: The Wine Education Council is a nonprofit educational Henry Hudson, Hudson Wine Brokers Jodi Stern, The Winebow Group organization that supports Justin Gallen, Rinascimento Wine Co the development and Oliver McCrum, Oliver McCrum Wines Valerie Masten & Matt Stinton, Skurnik effectiveness of wine Chris Lavin, Broadbent professionals by Donny Sullivan, The Source Graham Tatomer, Tatomer Wines providing high-quality Janie Brooks Heuck, Brooks Wines training programs and Jay Clark, Veritas Imports Kirk Wille, Loosen Brothers USA enrichment opportunities. Alan Sobszack, APS Wine & Spirits This event was made Lohnes + Wright Custom Mapping possible, in part, by a Phillip Dunn, Spago grant from the Veritas Fund. Marnie Lerner, Wine Education Council Mary Franz, Graphic Design ✥ Dan Fredman, Public Relations & Marketing to the Thirsty RIESLING REDISCOVERED: A SEMINAR WITH JOHN HAEGER 1 Tasting Order TYPICITIES OF RIESLING BY REGION MOSEL Apple, pear, quince, lemon and Relatively high acid and low alcohol grapefruit Tasting Order Often expressive of “minerality” Sometimes edgy or brittle when made very dry 1st Flight 2nd Flight RHEINGAU Citrus, nectarine, peach and apricot Deep, elegant wines with substantial ALSACE body THE GERMAN RHINE More angular and mineral near 5 Rüdesheim 1 Clemens Busch Falkenlay GG 2012