Alsatian riz is in a world of its own, flavour wise. Alsace is the driest part of France, with long, lazy summers that allow grapes to ripen in their own good time. Where the German rieslings, just across the border, are delicate and ethereal, the Alsatians are richly fruited and fuller-bodied. This one’s peachy, with hints of wet slate and a lanolin-like air about it. The acidity is all sunny citrus, while the overall impression is stone dry. These wines will age for aeons, so drink whenever you feel the time is right over the next 20 years.
“Wet stone, a hint of flint and a touch of lanolin accompany the suggestion of peach on the nose. The palate of this wine then switches to fruit mode to present bright, ripe lemon and more juicy peach. Stone and lanolin return on the dry, mouthwatering finish. ANNE KREBIEHL MW”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Riesling
- Serving Temp.
From the producer
Appearance : Pale yellow in colour, with bright green tinges that emphasize its characteristic freshness. Nose :The bouquet is elegant and racy, with delicate fruity aromas (lemon, citronella, grapefruit, peach, pear, stewed fruits...) and flowers (white flowers, limeblossom, white nettle...). It also offers aromas of anise, cumin, liquorice and fennel seeds. Palate : This dry wine displays great vertical structure. It is characterized by intense freshness that can be appreciated from start to finish, whilst the mid-palate is defined by opulence and richness. The body, both racy and delicately fruity, makes this wine an ideal partner for haute cuisine.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.