I like to pair it with a salad or fried lobster, mackerel fillets with olive oil or goat cheese.
History:
Although the Pinot Blanc is a very ancient grape variety (already known in the 16th century), it was only truly recognized a few years ago. It does not come from Burgundy, but the north of Italy. It was first introduced by the Anglo-Saxons, and then gradually discovered by the French who appreciated its freshness, suppleness and ability to go with food.
Location:
Our Pinot Blanc mainly comes from our SAERING and SPIEGEL Grand Cru plots and BUX and BOLLENBERG plots.
Wine-Making:
A blend of 30% Pinot Blanc and 70% Auxerrois.
Pressed pneumatically. Static settling of the must. Fermented in temperature controlled tuns from 1 to 4 months. Raised on the lees for 4 months. Bottled within the years.
Pressed pneumatically. Static settling of the must. Fermented in temperature controlled tuns from 1 to 4 months. Raised on the lees for 4 months. Bottled within the years.
Tasting:
The robe is a light golden yellow with light golden reflections of good intensity. The disk is bright, limpid, transparent. The wine has a fine youthful quality. The nose is marked, pleasant, expressive and gives out a dominant of juvenile, primary, fruity scents, citrus fruits and very refreshing lemon peel. The frisky and refreshing nose is remarkable. The onset in the mouth is moderately ample with a well balanced acid base. One evolves on a fresh and edgy medium marked by a light sparkling note. The range of flavours is focused on the dominant fruits, citrus fruits, lemon peel but also white flesh fruits. The finish offers a moderate length, 4 caudalies, and a sharp vivacity. The wine shows a slender and lengthy character xithout losing the freshness of the grape variety.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
Gastronomy:
- Ham and sausages
- Seeafood, fish terrine, sushis
- Asparagus
- Salads
- Roasted poultry
- Roasted porc or veal
- Barbecues
- Fresh, young and light cheeses, goast cheese
Serve at 12°C
