Great with by soft cheeses with washed or parsley rind such as Epoisses or Fourme d’Ambert.
History:
Distinguished right from 1394, KESSLER has been sold under its own name since 1830.
Location:
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.
Wine-Making:
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.
Tasting:
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.
Gastronomy:
- Aperitif
- Poultry
- 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
