Alsace Wine Tasting in Paris
Posted On September 28, 2009 at 5:10 pm in Alsace, Paris Tastings
The trade group of promoting Alsace wines, CIVA, recently sponsored and excellent tasting at the Atelier Richelieu last week. Forty-five wines were blind tasted and selected in advance for presentation to trade professionals at the event. Chef David Van Laer created tasty food pairings from oysters, Alaska king crab, dried sausage and cheeses.
Overall many of the Crémants d’Alsace were a little too sweet form my taste. Although Pinot Blanc is the dominant grape in most Crémants d’Alsace, I tasted an excellent 100% Riesling crémant from Domaine André Dussourt. It’s aged 15 months ‘sur latte’ and combined tart apple with slightly, petrol-oily flavors and a dry finish.
The other standout was from Domaine Greser’s 2007 Riesling Grand Cru Kasteleberg which was dry, floral nose with tropical favors.
Observations:
Some producers are doing themselves no favors in export markets with very traditional wine labels that haven’t been updated since the 1950′s.
What’s the best technique for holding a wine glass, a small plate and using a fork while standing?
Best food pairing: Alaskan King Crab with grapefruit paired Domaine Henri Schoenheitz Riesling 2006
Fragrant (smelly) Munster was paired Gewurztraminer