Take this news of the Offer being ideal to Alsace to present the undisputed king of grapes in this region, Riesling. It is even considered by many enthusiasts as one of the greatest white wines of the world.
Although the Chardonnay, and the Sauvignon are varieties greater awareness of, probably because they are more easily affordable for a passionate beginner, the Riesling Eye specialists is one of the largest varieties of white wine the world. Its ability to translate the minerality a local, opportunities it offers maturities, from very dry to Noble Rot, its high table manners meet the most refined dishes, in particular based on noble or fish crustaceans very fine, make a grape must for great lovers of white. But, such as Chenin of Loire which he is finally close enough by many sides (Moreover, fans are mostly chenin also big fans of Riesling), it is often confined to a relatively minor role in too many cellars of enthusiasts. And it's a shame. At one time it is is easily seduced by the fashion for wealthy whites, fat, overripe, Riesling, with its acidity crystalline, its flavors citrus, his notes very mineral salt, its freshness and its digestibility, should appeal to anyone who does not satisfy this dictatorship of white and heavy surboisé. You have to be enchanted by the pure water of the great rock Alsatian Rieslings or Rieslings fabulous German and Austrian from very large soils and most often leave a lasting impression ... Sometimes you prefer the beauty of a woman's class, Although a bit cold, but an incredible elegance in its way of moving and travel, shoplifting rather vulgar trappings of so-called irresistibly feminine but few subtle ...
Riesling at the table
Obviously, like everywhere, but more specifically in Alsace, agreements with Riesling depend largely on the level of sweetness of the wine to give. The pure Rieslings proposed in this perfect offering (three estate wines Ostertag and the two domain Rieslings Bott-Geyl) are produced in a very dry style, maybe slightly less on vintage 2009 quen 2007 vintages 2008, but it remains on agreements of dry wine.
Dry Riesling is a wonderful companion to all seafood they are raw (carpaccio of Saint-Jacques, Tartar of salmon or sea bream, sushi or sashimi) or cooked with a special mention for river fish. The wines are the easiest to marry fish prepared without much research (or steam in the oven, no sauce). The greatest vintages, especially after several years of aging, are to be associated with fish terrines, crustaceans noble (lobster, crayfish) or fish cooked in sauce.
Riesling with a little sugar containing (equivalent to half a dry Loire), their acidity makes great roast poultry associations with a little fat as a goose or duck. You can try a marriage with a spicy exotic food (curry, Thai cuisine).
Last, but not least,, Rieslings from the relatively rare late harvest or SGN (Selection de Grains Nobles) are given as all sweet wines vintages sweet, ie with blue cheese, fatty liver, easier but still with some desserts of cooked fruits as apple pie or apricots, or a fruit crumble. Most sweet (SGN) can also be bus for themselves, in place of a dessert.
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