Alsace Pinot auxerrois Wine

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  August 2009

  Cremant d'Alsace Extra Brut Binner 2004

  Snoothrank: Starting at $27^.99

  No written review

  Wine review by BreezeScreamer

  
  

• April 2009

  The things us folk in the wine industry are forced to endure... Earlier this week I was invited to a dinner organized by Deussen, who represent the Vins d'Alsace. For those that don't know my tastes yet, I'm a big fan of Alsatian wines, and considering my Germanic roots, the fact... Read moreThe things us folk in the wine industry are forced to endure... Earlier this week I was invited to a dinner organized by Deussen, who represent the Vins d'Alsace. For those that don't know my tastes yet, I'm a big fan of Alsatian wines, and considering my Germanic roots, the fact that the whole dinner was built around asparagus pairings was pretty exciting. Asparagus is a real tricky one to pair - primarily due to the sulfurous amino acid Methionine that can make a wine taste vegetal - consequently I've seen many restaurants actually tell diner's to simply drink water until that course is over. We were not so easily deterred. Alsatian wines are a good match for asparagus - particularly the wines with a little residual sugar. Their oily, fruity aromas complement the vegetal nature of the asparagus, the sugar hides any bitterness and the acidity cuts through the rich sauces that asparagus is often served with. The full menu, with links to the reviews is here: Dirler-Cade Crémant D'Alsace Pinot Blanc 2005 > Toro of New Zealand, wild Hiramassa, white asparagus, and grapefruit Mann, Albert Pinot Blanc Auxerrois, 2007 > Lobster medallion, sweet breads and green asparagus. Domaine Weinbach Riesling Schlossberg Cuvee Ste. Catherine 2005 Riesling Grand Cru Hengst, Barmes-Buecher 2005 > Roast Guinea hen, Carpentras white asparagus, and morel mushrooms Kreydenweiss, Marc - Pinot Gris Lerchenberg Les Alouettes 2006 Albert Boxler Grand Cru Brand Pinot Gris White Wine 2005 > Warm apple strudel, cheddar, and calvados cream Trimbach Gewürztraminer Cuvée Des Seigneurs De Ribeaupierre 2000 The Boxler was my wine of the night -  with 45g of residual sugar the wine had a rich, sweet, nose that exuded complexity. Sweet on the tongue too - beautiful, concentrated and intensely complex, a wine of real character and depth. If you prefer something drier, then the Kreydenweiss would be my recommendation - very dry, very mineral, with a really nice oily, petrol character. A good deal at a little over $20.    (hide)

  Forum post in the topic Putting Methionine in its place by Philip

  
  
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  November 2007

  Pierre Sparr Brut Cremant d'Alsace Reserve NV

  Snoothrank:

  A good, clean bubbly. I like the smooth freshness. A great low/mid-price bubbly. Anyone can enjoy this.

  Wine review by ptincalgary

  
  

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