A new (to me) restaurant in the Alsace winelands, worth discovering
Sylvaner revisited, what does terroir taste like in the bottle, can top Alsace wines stand up to white Burgundy, are cult wines worth it and related questions: Thierry Meyer’s most recent masterclass/tutored tasting of selected Alsace wines raided from his Oeonothèque.
Ça bouge en Alsace…Alsace’s finest wines are taking their place once more amongst the world’s finest whites. If you’ve missed out on this ongoing transformation, it could be time for a revisit
For ages I puzzled over the fact that Alsace’s annual Foire aux Vins in Colmar seemed to have remarkably little to do with wine. I remember commenting on this to Etienne Hugel a few years ago. He confirmed, with his trademark grin, that if you wanted to buy a tractor, or a mattress, or a ticket for… Continue reading Millésimes Alsace
My personal Top Ten restaurants for Alsace food and wine travellers
The Trimbach family and their distinctive timbered and turreted property seem so firmly anchored in Ribeauvillé that it’s easy to suppose they must have been here for ever. The celebrated dynasty has indeed been based in Alsace for centuries: the first Jean Trimbach came originally from the eponymous town in Switzerland, arriving at the beginning… Continue reading Maison F. E. Trimbach, Ribeauvillé
Towards the end of November each year, Thierry Meyer of Oenothèque Alsace plunges down into his cellar in Strasbourg to emerge with armfuls of trusty, dusty bottles. At the same time, chef Jean-Philippe Guggenbuhl starts leafing through his recipe books at La Taverne Alsacienne in Ingersheim near Colmar. Together they come up with a spectacular… Continue reading Matchmaking in Alsace – Riesling with food