Gewurztraminer

Excellent aperitif with tapas or small sofas savory and sweet. A link to put to slightly spicy flavors, exotic dishes.
A review with a "tagine" saffron with seafood and orchards.
 

Soil:

A Kientzheim vineyard. 20-year-old vines.
Clay and limestone soil, gentle slopes, south-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:

Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas.
As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

Tasting Notes:

color: yellow and bright.
Very typical, citrus: grapefruit, lemon, mandarin, passion fruit, honey.
Palate: : floral, spicy and peppery.
First ample, fat then fresh in the final.
Beautiful balance, nervous and exotic.
Uta - klaus POTTHOFF et Philippe Blanck - 25 juillet 2008

Food and wine:

- Excellent aperitif with tapas or small sofas savory and sweet.
A link to put to slightly spicy flavors, exotic dishes.
A review with a "tagine" saffron with seafood and orchards.
Serve slightly cool, between 12 and 13 ° depending on the outside temperature.

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  personnal. 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 4/10: Pinot Gris  with a little fatness, pinot Auxerrois and dry Gewurztraminer from cold vintages.

Press:

- Also recommended: Gewurztraminer 2007 (85)
Stephen Tanzer's International Wine Cellar - Issue 141: November/December 2008
- Alsace 2007 and 2006 - Domaine Paul Blanck, Kientzheim.