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March 3rd, 2010
Located in the northeastern corner of France, the Alsace region is a little sliver of wine country that produces some lovely blends such as: Riesling – Said to be the most elegant grape of the region, it offers up a dry and well-balanced wine that can be paired with shellfish, fish, and cold meats. Gewurztraminer – Meaning “spicy” in German, it has a fruity taste with powerful aromas that may remind tasters of flowers. It goes wonderfully with many traditional German dishes that include sausages and sauerkraut. Pinot Blanc – A dry white wine, it has a faint fruity taste and aromas that will remind tasters of peaches or pears. Tokay Pinot Gris – A rich white wine with a near-golden color that actually has the power to replace a red wine when eating a dish that features red meat. Sylvaner – Originally from Australia, it is a fresh and fruity dry white wine with an interesting pale green color. Best when served young and preferably with fish. Crémant d’Alsace – A sparkling wine that is found in several other wine regions as well, though it is most popular when from Alsace. Perfect with desserts when served young.
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