Great with by soft cheeses with washed or parsley rind such as Epoisses or Fourme d’Ambert.
Distinguished right from 1394, KESSLER has been sold under its own name since 1830.
KESSLER lies on a bedrock of sandstone and in the middle of this plot there is a small valley facing east, south-east which shelters it from the north winds and cold airstreams which comes from the valley of Guebwiller. A natural extension of Grand Cru KITTERLE, its reddish soils lie on a bedrock of Vosges sandstone. At the bottom, a limestone outcrop makes the soil more clayey.
Hand-picked, put into crates. Whole bunches pressed. Static settling of the must. Fermented in temperature controlled tuns. Raised on the less for 8 months.
Brilliant straw colour. Delicate, fragrant nose with pronounced notes of flowers and pepper. Unexuberant, lots of finesse. Very harmonious on the palate with unheavy sweetness.
- Spicy salads (mexican, marocan, indian…)
- Foie gras
- Exotic dishes (coconut milk, safran…)
- Salty-sweet dishes
- Cheeses such as blue, munster…
- Pastry, tart, cream or mousse (avoid chocolate)
Serve at 12°C