Riesling from Alsace
History
This is the quintessential grape Rhine! Everyone agrees that the Rhine Valley is the cradle. For some, this would be the minor Roman Argitis and culture dates back to the Roman occupation. According to Stoltz, Riesling was introduced in the ninth century in the vineyards of Rheinghau. In 843, following the division of the empire of Charlemagne, Louis II le Germain had planted the aromatic kind along the Rhine. This grape variety soon adopted the name Riesling, name that comes from riesling (sink in German) because before it was acclimatised to Alsace, it was susceptible to rain damage (during adverse weather conditions like rains time of flowering, the flowers fall to the ground. There is no production of grapes). Different from his German cousin, the Alsatian Riesling has been implemented in our region from the late fifteenth century. It is commonly quoted the following century, but its culture is developed only in the second half of the nineteenth century. It was after 1960 that will advance to the first rank of production areas in Alsace.
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Tasting
Color
the dress is a pale yellow with green hues and brilliant that already emphasize its characteristic freshness.
Nose
its bouquet is of great finesse, elegant, with subtle fruity aromas (lemon, lemongrass, grapefruit, peach, pear, fruit compote ... ) and floral ( white flowers , lime, white nettle ...) or anise, cumin, liquorice and fennel seed. In its evolution, Riesling is unique depending on the soil where it is planted, it develops mineral aromas ( flint , flint, "oil" ... ). These very special aromas are found in terroir wines (Grands Crus, localities).
Mouth
This dry wine is "vertical". It is built around a freshness that is appreciated from the beginning to the end of the tasting, the mid-palate is marked by the scale and "fat" . This structure, racy and delicately fruity, makes him the ideal partner for haute cuisine .
Riesling from Alsace possesses characteristics aromas that develop intensely in some soils. This is a wine that will age in bottle for decades. Harvested late, Riesling -called "late harvest " or "sélection de grains nobles " will produce wines of great class, heady, more or less soft and a wonderful harmony.
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Food and wine
Recognized as one of the best white grape varieties in the world, Riesling from Alsace is a gastronomic wine par excellence. Beyond the agreements that we know naturally with Alsatian cuisine ( sauerkraut stew, smoked pork ...), it excels with fish, shellfish ( St Jacques ) and shellfish. He stresses with grace seafood flavors of seafood. It is just as wonderful with poultry, white meat or goat cheese. Developed in late harvest, it will be an ideal partner desserts including citrus fruits like lemon pie.
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Ampelography
Leaf
Orbicularis thick. Ogival teeth, medium
Cluster
Small, cylindrical or cylindrical-conical, short, woody stalk, compact.
Berry
Spherical, small, light green to golden yellow, dotted with red-brown tasks to complete maturity, thick skin, fine and aromatic flavor.
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In the Vineyards
Riesling is with Sylvaner, the most Alsatian varieties late variety. It needs cool nights to complete maturity, so that, quite paradoxically, the organoleptic qualities of the wine surpass those of arriving earliest varieties in an average year. This variety has no equal to talk about terroir. It is good to book him some rich soil, even rocky, and favorable exposure. He particularly likes light, well-drained soils.