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Paul Blanck & Fils - http://www.blanck.com

Pinot d'Alsace (screwcaps) - 2011
Fruits wines - The classics

dense and dry in the mouth, with a saline quality and very good cut and lift to the citrus and powdered stone flavors.

AOP : Alsace
1 bottle of 0.75 L


A parcel straddling Kientzheim and Riquewihr.
Granite and clay, west-facing.


The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.


The wine is matured on its lees in large barrels for 6 to 9 months.
This lees-contact contributes richness to the wine. What is more, the oxygen which passes through the pores of the wood brings about a gentle oxidization of the wine, and the subsequent opening up of its aromas.
The wine is then bottled and matured for 1 or 2 years before being offered for sale. This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: reactions in the oxygen-free environment bring about the development of the bouquet, and give it subtler nuan

Tasting note :

(from east-facing vines planted on granite) Pale yellow. Bright aromas of dusty stone, quinine and lime convey an impression of mineral austerity. Then dense and dry in the mouth, with a saline quality and very good cut and lift to the citrus and powdered stone flavors. This brisk, tactile riesling really tickles the taste buds.
Stephen Tanzer's International Wine Cellar - Issue 141: November/December 2008
- Alsace 2007 and 2006 - Domaine Paul Blanck, Kientzheim.

When & with what:

A wine for cheese: goat's milk cheese, tomme, dry goat's milk cheese with olives or chestnut leaves, Beauf<
• Polenta with butter and cheese or seafood risotto• Ricotta cannelloni, savory crepes, gnocchi with cheese/cream or seafood sauce, macaroni and cheese, pasta with cheese/cream/alfredo or seafood sauce, pizza with Canadian bacon and pineapple or white with no tomato sauce• Asian food like; barbecue pork, shrimp/chicken Chow Fun or Chow Mein, Dim Sum, Egg Rolls, Mongolian Beef, Moo Shoo Pork, Orange Chicken, Pot Stickers, Cashew Chicken, Ta Chan Chicken, Sweet & Sour Pork and Twice Cooked Pork, Sushi or Sashimi, chicken/seafood teriyaki or tempura, Pad Thai, Fried Rice, beef/chicken/seafood with curry or coconut milk, spring roll, chicken/fish sukiyaki, beef/chicken with hot chiles and basil and Hot and Sour Soup•Indian food like; chicken/lamb/seafood curry, Samosas, Pakoras, chicken Tajines, chicken/fish Tandoori•Cajun barbecued shrimp, gumbo or Pan-Blackened Fish, chicken with mole, salsa and tortilla soup

Scale perception of sweetness and acidity :

This scale is subjective, it depends on your perception of sugar and acidity. Each one sweetens its coffee differently, each one will have another perception of sweetness and acidity .The sugar perception is very personal.Our engagement by this scale is the result of the perception of sucrosity by a tasting. These indications are given for one period from three years. After this time, the perception of the sucrosity can evolve/move.

Position 2/10: dry riesling.


Bright, light yellow. Pungent aromas of quinine, curry powder and dusty stone. Dense, tactile and very youthful, with excellent ripe acidity giving grip and a dry impression to the flavors of peach, minerals and crushed stone. This pliant, vibrant wine really saturates the palate without leaving any impression of weight. 90 points Steve Tanzer

Contient des sulfites