Riesling Grand Cru Saering 2005

Technical information

  • Alcohol: 12,14°
  • Acidity (sulphuric acid) : 4,15grs/l
  • Residual sugar: 6,4grs/l
  • Riesling Grand Cru Saering
Riesling Grand Cru Saering
  • Riesling Grand Cru Saering
  • Riesling Grand Cru Saering
With freshwater fish in matelote style or saffron crab in puff pastry.
History: 
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.

 

Location: 
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.

 

Wine-Making: 
Hand-picked, put into crates. Whole bunches pressed. Static settling of the lees. Fermented in temperature controlled tuns. Raised on the lees for 8 months.

 

Tasting: 
The robe is a light yellow with green reflections of a mild intensity. The disk is bright, limpid, transparent. The wine has a youthful quality. The pleasant nose, with a good intensity, provides an impression of beautiful maturity. It displays a dominant of fruity scents, citrus fruits, lemon peel, lemon. Airing reveals a subtle note of delicate vegetal, basil, spices, clove. The wine already shows its good profile despite the vegetal note. The onset is heavy, full and silky. The alcoholic base is well balanced. One evolves on a medium with a defined vivacity marked by vegetal flavours, spices, nutmeg, clove, underlying fruits, citrus fruits, lemon. The finish shows a beautiful length, 8 caudalies and a defined vivacity. This is where the Grand Cru dimension begins, with an underlying mineral character et this stage.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

Gastronomy: 
  • 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
  • Cheeses
Serve at 12°C