It goes well with recipes with shellfish and dishes with fine steamed or poached fish, or fish in a white wine sauce.
First mentioned in 1250, the SAERING plot escapes from the hill and extends like a peninsula on the plain, forming a sort of tongue of land in the form of a ring. It has been sold under its own since 1830.
To the north of Guebwiller, SAERING faces east and south-east, at an altitude of 260 to 300 meters. SAERING's marly / limestone / sandstone terroirs brings out the best in this magnificient, fine, delicate Riesling.
Hand-picked, put into crates. Whole bunches pressed. Static settling of the less. Fermented in temperature controlled tuns. Raised on the lees for 8 months.
It is a brillant straw colour. The intense, deep nose is marked by predominant notes of fruit (citrus fruit and very ripe white fruit). When given some air, there are extensive, clear floral hints which remind us of acacia or even lila. The full, fleshy mouth shows well-made, structured substance.
- Roasted scallops salad with orange
- Lobster ravioli
- Seafood, shellfish, fish terrine
- Fish cooked, raw or in sauce
- Ideal with choucroute
- Quiches, pies, salads
- Roasted poultry or in sauce
Serve at 12°C