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VINES

RIESLING

History


Rhine is the grape of choice! Everyone agrees that the Rhine valley is the cradle. For some, it would be the minor Roman Argitis and culture dates back to Roman occupation. According to Stoltz, Riesling was introduced in the ninth century in the vineyards of Rheinghau. In 843, following the partition of the empire of Charlemagne, Louis II Germain was kind of aromatic plant along the Rhine. This grape soon took the name of Riesling, a name which comes from riesen (run in German) because before it is acclimatized to Alsace, it was susceptible to rain damage (during adverse weather conditions such as rainfall time of flowering, the flower falls off. There is therefore no production of grapes). Different from its German cousin, the Alsatian Riesling has been implemented in our region since the late fifteenth century. It is commonly cited in the following century, but their culture does not develop until the second half of the nineteenth century. It was after the 1960 it to the forefront of production space in Alsace. Just as Pinot Gris, Gewurztraminer and Muscat, it is part of the 4 varieties allowed for AOC Alsace, AOC Alsace Grand Cru and the development of Late Harvest and Selection de Grains Nobles.

Tasting


Ceil: the dress is a pale yellow with green tints and brilliant that already emphasize its characteristic freshness.
Nose is a bouquet of great finesse, elegant, with subtle fruit flavors (lemon, lemon, grapefruit, peach, pear, stewed fruit ...) and floral (white flowers, lime, white nettle ...) or anise , cumin, fennel seed and licorice. In its evolution, Riesling is unique depending on the soil on which it is planted, it develops aromas of minerals (flint, chert, "oil" ...). These aromas are found in very special wines of terroir (Grands Crus, localities).
Palate: This wine is dry "vertical". It is built around a freshness that can be enjoyed from beginning to end of the tasting, the mid-palate is marked by the magnitude and the "fat". This structure, sleek and delicately fruity, made him the ideal partner for upscale restaurants. Alsatian Riesling has aromas of characteristics that develop acutely in certain soils. This is a wine that will age in bottle for decades. Harvested late, the so-called Riesling "Late Harvest" or "selection de grains nobles" give wines of great class, heady, more or less sweet and a wonderful harmony.

Food and wine


Recognized as one of the world's best white grape varieties, Riesling from Alsace is a gastronomic wine par excellence. Beyond the agreements that we know of course with Alsatian cuisine (sauerkraut stew, pork shoulder smoke ...), he excels with fish, shellfish (St. Jacques) and crustaceans. It emphasizes using iodine flavors of seafood is equally wonderful with poultry, white meats or goat cheeses. Developed in Late Harvest, it will be an ideal partner desserts including citrus like lemon pie.

Ampelography


Leaf: Orbicularis, thick. Ogival teeth, medium.
Bunch: Small, cylindrical-conical or cylindrical, woody stems and short, compact.
Bay: spherical, small, light green to golden yellow, reddish brown spots on at full maturity, thick skin, fine flavor and aroma.

In the vineyards


Riesling is with Sylvaner, the grape varieties of Alsace later. It needs cool nights to complete maturity, so that, quite paradoxically, the organoleptic qualities of the wine come to surpass those of earlier varieties in an average year. This variety is unparalleled to talk terroir. It is good to book some rich soil, even rocky, and favorable exposure. He particularly likes light, well drained soils.