Riesling Grand Cru Saering 2006

Technical information

  • Alcohol : 12,72°
  • Acidity (sulphuric acid) : 4,71 grs/l
  • Residual sugar : 8,9 grs/
  • Riesling Grand Cru Saering
Riesling Grand Cru Saering
  • Riesling Grand Cru Saering
  • Riesling Grand Cru Saering
This wine is the perfect companion for the Omble Chevalier or a Matelote (fish) with Riesling sauce.
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 Gruebwiller, SAERING faces east and south-east, at an altitude of 260 to 300 meters. SAERING's marl/limestone/sandstone terroir brings out the best in this magnificent, fine, delicate Riesling.
Wine-Making: 
Hand-picked. 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 and crystalline. The wine has a youthful quality. The nose is marked, pleasant and distinguished, with a good intensity. It gives out a slightly floral and spicy dominant of fruity scents, citrus fruits, lemon. Airing does not give out much more. One can still perceive the fruitiness, combined with a delicate exotic hint. The nose displays much smoothness, and time will help it open out. The onset in the mouth is ample and fleshy, with a well balanced alcoholic base. One evolves on a medium with a delicate and mature vivacity marked by a sparkling note. The complex range of flavours mixes fruits, citrus fruits, lemon peel, still with a floral character and an underlying minerality.
The finish has a beautiful length in the mouth, 7 caudalies, and a marked vivacity.
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