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Riesling Grand Cru Saering 2005
Wait for at least 8 years or serve now with freshwater fish in matelote style or saffron crab in puff pastry.
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Pinot Gris Grand Cru Kitterlé 2005
To be savoured with foie gras, roasted pheasants, blue-veined cheeses (Fourme d'Ambert, Roquefort...) .
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Riesling Grand Cru Kessler 2005
To serve with a salad of scallops with ginger or a fillet of salmon in a potato crust.
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Riesling Grand Cru Kitterlé 1999
It goes well with a" baby leaf salad and lobster medallions".
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Gewurztraminer Grand Cru Kitterlé 2003
The range of flavours is distinct from the more typical years but its originality allows us to associate it with usually impossible dishes.
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Gewurztraminer Grand Cru Kessler 2002
One can enjoy savouring it straight away accompanied by soft cheeses with washed or parsley rind such as Epoisses or Fourme d'Ambert.
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Pinot Gris Grand Cru Kessler 2004
The structure of this very palatable wine, with its defined edginess requires 10 years of cellar keeping.
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Pinot Gris Grand Cru Spiegel 2004
The range of flavours still requires some time. However it can be pleasantly savoured combined with a poultry and mushroom fricassee, a bouchee a la Reine.