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Les ClassiquesSHOP_TREE_CAT1 Pinot Gris (2008) Pinot-Noir (rouge) (2008) Gewurztraminer (2008) Les Classiques - LES SPECIALITESSHOP_TREE_CAT2Sylvaner Vieilles Vignes (2007) Crémant d'Alsace (2007) Les Vins de Terroir - LES CRUSSHOP_TREE_CAT3Altenbourg Gewurztraminer (2006) Les Vins de Terroir - LES GRANDS CRUSSHOP_TREE_CAT4Wineck-Schlossberg Riesling (2006) Furstentum Riesling (2004) Sommerberg Riesling (2006) ''F'' Pinot Noir (rouge) (2007) Mambourg Gewurztraminer (2007) Les Nectars - LES SELECTIONS DE GRAINS NOBLESSHOP_TREE_CAT6Furstentum Riesling (SGN) (2002) Furstentum Pinot Gris (SGN) (2001)
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 Soil:A parcel straddling Kientzheim and Riquewihr.Granite and clay, west-facing. Vinification: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. Elevage: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 nuances. 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. When & with what:A wine for cheese: goat's milk cheese, tomme, dry goat's milk cheese with olives or chestnut leaves, Beaufort.• 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. Press:89 - 2007 Domaine Paul Blanck Riesling Rosenbourg |
