Among Frances eleven wine-growing regions Alsace ranks number ten in total acreage devoted to vineyards, perhaps because it is the smallest region of metropolitan France. In any case Alsace is one of Frances best-known wine regions. The wine growing area is about 60 miles (100 kilometers) long, but at most 2.5 miles (4 kilometers) wide. Their wine bottles are distinctively tall and thin. Chaptalization (adding sugar to the fermenting grape mixture) is allowed for many wine categories. And unlike the standard practice elsewhere in France, the labels feature the grape variety.

Only about 5% of Alsace wine is red, mostly based on the Pinot Noir grape, so popular elsewhere in France and across the world, especially since the hit movie Sideways. We review an Alsatian Pinot Noir wine below. The major white grape varieties are Gewurztraminer, Muscat, Pinot Gris, and Riesling. A companion article in this series reviews an Alsatian white wine.

Strasbourg is the major Alsatian city, with a population somewhat greater than a quarter million. The city dates back to Roman times, has bounced back and forth between France and Germany over the centuries, and is now the home of the European Parliament and is a symbol of French-German reconciliation and a united Europe.

The Alsace Route du Vin (Wine Route) stretches for about 100 miles (170 kilometers). You may want to start your exploration at Obernai, a city of about 10, 000 approximately 20 miles southwest of Strasbourg. Among the sights to see are the 13th Century Kapelturm Beffroi (Chapel Tower Belfry), a well dating back to the Renaissance, the City Hall, and the Market Square.

Obernai is a metropolis compared to the village of Riquewihr whose population is approximately 1200. Riquewihr is known for its ramparts, historic architecture, and souvenir shops. It also has great wines and the Tower of Thieves with its torture chamber.

Before reviewing the Alsatian wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Flammekueche (Tart stuffed with Bacon, Onions, Cream Cheese, and heavy Cream).
For your second course savor Coq-au-Riesling (Cock cooked in Riesling wine).
And as dessert indulge yourself with Quetschelkueche (Plum Tart).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Domaine Weinbach Pinot Noir Rserve 2004 13% alcohol about $34

Lets start by quoting the marketing materials. Full of Grace. Domaine Weinbach is among the most respected producers of Alsace. This delicate Pinot Noir is sourced from the ancient Clos des Capucins vineyard. Its deliciously fruity, soft and supple and pairs well with grilled tuna. And now for the review.

The first pairing was with beef stew. The wine was very round and full. It was long, multilayered and complex. A little bit went a long way. There were some spices. I usually taste tobacco in Pinot Noir, but not here. I didnt miss it.

I next paired this wine with cold salmon filet accompanied by a ketchup and mayonnaise sauce and pearl onions, and a tomato, cucumber, and red onion salad. The wine was very full and moderately long. This time I tasted tobacco. The combination was excellent. I tried the Pinot Noir with a slice of mint chocolate cake. I cannot recommend this combination; the cake denatured the wine. So I finished the cake before finishing the wine, and it bounced back.

My last meal associated with this wine consisted of filet of sole wrapped around salmon accompanied by two types of fried potatoes. The commercial fish preparation sounded much better than it actually was. The concoction took forever to cook and the final product was overcooked, undercooked, and waterlogged. Furthermore, there was so little salmon that it was hard to get an idea of its taste, or how it paired with this wine. However, we are reviewing the wine, not the meal itself. The fish did not adversely affect the wine. But I would rather savor this Pinot Noir in the presence of a nicely grilled salmon steak drizzled with lemon. I dont think I would be disappointed.

I tasted this wine with French Camembert cheese and German Limberger cheese. I dont recommend either combination. When paired with a fairly ripe Camembert the wine was no longer excellent. Interestingly enough, the wine did hold up better with the now pungent Limberger cheese, but why waste such a fine wine?

Final verdict. This is an excellent wine, but I feel that it costs more than it should. I doubt that I will buy it again; there are so many other Pinot Noirs on the market, if not all that many from Alsace.

Author: Levi Reiss
Article Source: EzineArticles.com
Provided by: Guest blogger

Alsace ranks tenth out of the eleven French winemaking regions in terms of its acreage devoted vineyards. But dont be mislead by statistics; little Alsace is a major producer of quality French wine. Its wine growing area is barely 60 miles (100 kilometers) long, and at most 2.5 miles (4 kilometers) wide tucked between the Vosges Mountains to the west and the Rhine River and Germany to the east. But this relatively tiny area is famous for its distinctive wines. Their wine bottles are also distinctive; tall and thin with labels that feature the grape variety, not the usual practice in France. Chaptalization (adding sugar to the fermenting grape mixture) is allowed for many wine categories.

About 95% of Alsace wine is white. The major white grape varieties are Gewurztraminer, Muscat, Pinot Gris, and Riesling, reviewed below. Its secondary white grape varieties include Pinot Blanc, Sylvaner, and Muscat. The major red grape variety is Pinot Noir, reviewed in a companion article in this series.

The beautiful Vosges mountains are located in eastern France near the Rhine River and Black Forest of western Germany. To a large extent they are composed of granite and red sandstone. Their highest point is the Grand Ballon (also called Ballon de Guebwiller) with an elevation of about 4600 feet (slightly more than 1424 meters). The vineyards of its eastern slopes have an elevation of up to 1300 feet (400 meters).

The Vosges mountains are great for tourists. Attractions include beautiful forests, several castles in ruins, and health resorts. If you are so inclined you can hike their usually gentle slopes and are never far from vineyards and restaurants serving delicious foods and local wines. After all, you are on the Alsace Wine Route, at least for the eastern slopes. Dont forget the winter skiing. The southern Vosges, near the village of Bussang, is home to a lovely fountain exploiting a spring that originates in the Moselle River. I hope you dont mind that this particular area is just over the border in Lorraine.

Before reviewing the Alsatian wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Schniederspaetle (Onion Ravioli).
For your second course savor Brochet dI a la creme (Pike in White Wine and Cream Sauce).
And as dessert indulge yourself with Strudel aux Pommes (Apple Strudel).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Hattstatty Hatschbourg Riesling 2003 12.5% alcohol about $21.00

Lets start by quoting the marketing materials.

This wine won a Gold Medal at the 2006 Concours Riesling du Monde. Established in 1998, the Concours Riesling du Monde (Rieslings of the World) competition takes place every year in Strasbourg, Alsace. Rieslings from throughout the world are submitted to an international jury of oenologists and wine critics. This hugely respected competition illustrates the diversity and brilliance of fine Riesling from around the world. And now for the review.

My first meal consisted of home made barbecued chicken in a sweet and sour Thai sauce with Portabello mushrooms and red pepper. The wine was fruity, nice and complex. It was quite a good match and I knew that this would be a quality wine.

The next shot was a commercially barbecued chicken leg (of course not as tasty as my own barbecued chicken) with its skin in a paprika sauce accompanied by, Turkish salad, and Greek olives. I started by sipping the wine alone, as I was afraid that I might have lost the bottle because the wine sat in the fridge for quite some time. No problem. This Riesling wine was fine with an appely taste but in the positive sense. In response to the food the wine got even better. It was quite long and powerful and yet delicate. While I liked the Greek olives and I liked the wine, I did not enjoy the two together. The Rieslings acidity actually intensified in the presence of the moderately spicy Turkish salad. I finished my glass with overripe cherries. This time the wine went flat, especially with the sweet ones.

The final meal was an omelet with a local Provolone cheese and a side of Turkish salad. The wine was nice and crisp. I tasted a touch of lime. As dessert I had a high-quality chocolate-coated vanilla ice cream bar. The ice cream bar was fine but it did flatten the wine somewhat.

My first cheese was a nutty, fatty, and slightly sour Dutch Edam cheese. My German Edam was well beyond edible by humans, although the spores looked like they were having a real feast. Anyway, in the presence of this Dutch Edam the Riesling was round and fruity, with pleasant acidity. In the presence of an Italian Friulano cheese the wine became sour and flatter.

Final verdict. Great wine, I will buy it again and watch my pairings more closely. This should accompany very well the right gourmet meal.

Author: Levi Reiss
Article Source: EzineArticles.com
Provided by: US Dollar credit card

When it comes to the total acreage devoted to French vineyards, Alsace ranks tenth out of the eleven winemaking regions. Dont be fooled by the numbers; Alsace is a major producer of quality French wine. Its wine growing area is only about 60 miles (100 kilometers) long, and at the most a mere 2.5 miles (4 kilometers) wide nestled between the Vosges Mountains to the east and the Rhine River and Germany to the west. But this relatively tiny area is known for distinctive wines. Their wine bottles are also distinctive; tall and thin with labels that feature the grape variety, not the usual practice in France. Chaptalization (adding sugar to the fermenting grape mixture) is allowed for many wine categories.

About 95% of Alsace wine is white. The major white grape varieties are Gewurztraminer, Muscat, Pinot Gris, and Riesling. Secondary white grape varieties include Pinot Blanc, reviewed below, Sylvaner, and Muscat. The major red grape variety is Pinot Noir, reviewed in a companion article in this series.

Colmar is an Alsatian town pretty well in the middle of the Alsatian wine villages. Go there if you dont like rain; given its proximity to the Vosges Mountains, Colmar is the driest town in all of France. This city of about sixty-five thousand was founded in the Ninth Century. In spite of the fact that Colmar was largely destroyed in both World Wars, its old town (Vieille Ville) remains worthy of a visit. Some say that its more interesting than Strasbourg. You really should visit both and decide for yourself. Among Colmars sights are the St-Martin church constructed from the Thirteenth to the Sixteenth Centuries, the Ancienne Douane (Old Customs House), and the Maison aux Arcades (Arcades House).

Ribeauvill is the home of Trimbach wines and has been since 1626. In spite of its size, under five thousand, it has a bit of everything: ancient town walls, picturesque medieval houses, Gothic churches, a town hall with antiques, and a spring. Nearby are the ruins of three castles. And the first Sunday in September, Ribeauvill hosts a major Minstrel Show.

Before reviewing the Alsatian wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Foie Gras (Goose or Duck Liver).
For your second course savor Baeckeoffe (Meat and Potato Casserole).
And as dessert indulge yourself with Gteau Chasseur (Almond Cake with Raspberries and Meringue).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Trimbach Pinot Blanc 2004 12.5% alcohol about $13.50

Lets start by quoting the marketing materials.

Tasting Note Straw colour; apple, pear fruit aromas with light biscuit and citrus tones; medium- to full-bodied with ripe peachy flavours and a clean, zesty finish.

Serving Suggestion Smoked salmon, shellfish or asparagus in hollandaise sauce. Alsatian Pinot Gris is becoming increasingly fashionable, and this example illustrates why. Honeyed fruit aromas, such as peach and pear, plus a texture of smoke and mineral seduce in this just off-dry white that’s, round, soft and quite rich. The producer recommends this as a good substitute for red wine with meat dishes such as cold cuts, roast beef or game. They also suggest pairing it with smoked chicken, fish or lobster. And now for the review.

My first meal consisted of a commercially prepared chicken breast with the skin on (more calories, more flavor), potato salad, and a spicy salad based on tomatoes, red pepper and garlic. The wine was refreshingly acidic and somewhat fruity. I finished with fresh pineapple. This combination was quite good; the pineapples fruit flavors and the wines fruit flavors melded well, and seemed to intensify each other.

I then paired the Pinot Blanc with a reheated home-cooked chicken leg in a tomato-based sauce with beets and more of the above potato salad. The wine scored as in the first round, but was more assertively fruity including the taste of pears. I am not used to a Pinot Blanc wine being so present, and I like this change.

My last meal consisted of a cheeseless broccoli, mushroom, and zucchini quiche and mashed potatoes. The wine was powerful and quite fruity, but short.

The first cheese was a French goats milk cheese that really seemed more like a Camembert. At the first sips the cheese sort of cut off the wine. Later the results were somewhat better; the wine was fruity and moderately acidic. Then I went for a Swiss Gruyere with a lightly sharp, nutty flavor. This combination was even better; the Pinot Blanc came out nice and fruity.

I usually dont go with a non-imported cheese when tasting wines. However, I am making an exception for a Canadian Asiago cheese that our local supermarket almost never carries. This cheese is perhaps the best that I have tasted in a long time; in my opinion it clearly surpasses its Italian Asiago cousin. When a cheese is that good, I am quite anxious to try it with wine. The result wasnt disappointing; this gem intensified the wines fruit and acidity.

Final verdict. There is no doubt in my mind, this wine is a winner. And its price is quite reasonable.

Author: Levi Reiss
Article Source: EzineArticles.com
Provided by: Benefits of electric pressure cooker

Among Frances eleven wine-growing regions Alsace ranks number ten in total acreage devoted to vineyards, perhaps because it is the smallest region of metropolitan France. In any case Alsace is one of Frances best-known wine regions. The wine growing area is about 60 miles (100 kilometers) long, but at most 2.5 miles (4 kilometers) wide. Their wine bottles are distinctively tall and thin. Chaptalization (adding sugar to the fermenting grape mixture) is allowed for many wine categories. And unlike the standard practice elsewhere in France, the labels feature the grape variety.

About 95% of Alsace wine is white. The major white grape varieties are Gewurztraminer, Muscat, Pinot Gris, and Riesling. The major red grape variety is Pinot Noir. A companion article in this series will review an Alsatian red wine.

Strasbourg is the major Alsatian city, with a population somewhat exceeding a quarter million. The city dates back to Roman times. It was part of the Germanic Holy Roman Empire for centuries and first joined France in 1681, but as a Free Royal City retaining some independence. Like the rest of Alsace, Strasbourg has bounced back and forth between France and Germany. It now houses the European Parliament and is a symbol of French-German reconciliation and united Europe.

Hopefully by the time you read these lines the Ancienne Douane (Old Customs House) will be fully rebuilt from its fire in 2000. This magnificent building that served as an art gallery was first constructed in 1358 and destroyed during the Second World War. It was faithfully reconstructed after the war. The Ancienne Douane also houses a giant brewery, should your tastes run that way.

The dark pink sandstone Gothic Cathdrale Notre-Dame, dating from 1176, is unsurprisingly the most Germanic of all French cathedrals. Climb the spire, finished almost three hundred years later, to get a magnificent view of Strasbourg and the nearby Black Forest and Vosges Mountains. Among the museums to visit are the Muse Alsacien (Alsatian Museum), the Muse dArt Moderne et Contemporain (Modern and Contemporary Art Museum) and the Muse de lOeuvre Notre-Dame (Notre Dame Cathedral Museum). The list goes on and on.

Make sure to see the Petite France (Little France) neighborhood close to the town center with its gingerbread houses and tiny streets. After this look into the past, you may want to see the European Parliament, open to the public one week per month, which may or may not represent the future of Europe.

Before reviewing the Alsatian wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Tarte Flambe (Onion Tart).
For your second course savor Chouchroute Garnie (Sauerkraut with various Pork dishes, perhaps cooked in Champagne).
And as dessert indulge yourself with Kugelhopf (Almond and Raisin Cake).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Pfaffenheim Pinot Gris Cuve Rabelais 2005 13.5% alcohol about $17

Lets start by quoting the marketing materials. Alsatian Pinot Gris is becoming increasingly fashionable, and this example illustrates why. Honeyed fruit aromas, such as peach and pear, plus a texture of smoke and mineral seduce in this just off-dry white that’s, round, soft and quite rich. The producer recommends this as a good substitute for red wine with meat dishes such as cold cuts, roast beef or game. They also suggest pairing it with smoked chicken, fish or lobster. And now for the review.

My first meal consisted of a broccoli quiche with avocado and out-of-season grape tomatoes. The wine was a true success. Two words came to mind, gossamer and honey.

I then paired it with slow-cooked chicken and potatoes in Mediterranean spices. The wine kept its fruitiness and did a great job of cutting the grease. It was excellent with dessert, a chocolate mint cake. The mint intensified the wines fruit.

I was somewhat disappointed when I tasted this Pinot Gris with a cheddar-cheese omelet. The combination was OK, neither element added anything to the other. I tried to make up for this shortcoming with two desserts. First, and I should have known better, I tried the wine with a very sweet chocolaty pecan pie. Once again, nothing was added. But at least the wine wasnt destroyed. Alls well that ends well. I finished the meal with high-quality butter (and margarine) cookies. This time the words were gossamer and orange.

Saint-Aubin is a soft French cows milk cheese traditionally packed in a wooden box. This cheese has a creamy brie-like texture and a stronger taste. The wines fruit came out to meet the cheese, but the wine was a bit short. I next tried the wine with an Italian Bel Paese, a mild buttery cheese suggested to accompany fruity wines or to be eaten alone as a snack or a dessert. The wine was quite round and had great fruit. This was one of the best wine and cheese combinations that Ive enjoyed in quite a while.

Final verdict. I usually dont like Pinot Gris. So what. I really liked this wine and plan to buy it again even if, as almost always, I do wish that it cost a bit less.

Author: Levi Reiss
Article Source: EzineArticles.com
Provided by: Smart cooker