Thursday, December 5, 2013

Alsace Wines; Playlist by JSwinetours, Pieter Smits

The Alsace Region and Alsace Wines
JoliSoleil / JSwinetours is a company hosted by Pieter Smits that organizes tours and wine tastings to the Alsace, Burgundy and Tuscany region for small groups. (2-25 people). We stay at great hotels in those (wine) regions.

We also organize a luxury "wine-and-dine" weekend in the chateau of Hattonchatel near Nancy.
In this channel a series of movies on and about Alsace and Alsace wines in English and some in Dutch..
#drinkalsace 





Monday, November 18, 2013

Pinot Blanc

The white version of Pinot Noir

Pinot Blanc is the white version of Pinot Noir. It was only as the result of a congressional decision at Chalons in 1896 that this varietal was distinguished from Chardonnay. It was first identified in 1895 as the white version of Pinot Noir by Pulliat in Chassagne-Montrachet, and then in 1896 by Durand at Nuits-Saint-Georges. 

Pinot Blanc and the varietal Auxerrois (also referred to as Auxerrois de Laquenexy) are frequently referred to under the same designation Pinot Blanc or Pinot. This varietal is often used in the production of base wines for Crémant d’Alsace.


The eye

The wine is pale yellow in color with hints of green. The wine is clear and brilliant.
The nose is fresh and delicately fruity, offering notes of peaches and apples, with floral hints.
Pinot Blanc opens quickly. Pleasant and soft, with medium acidity, it represents a solid middle-ground within the range of Alsatian wines.


Food and wine pairing

Pinot Blanc can easily accompany starters or main courses. It pairs well with simple dishes such as fish, white meats, poultry and egg-based dishes (omelettes, eggs benedict, quiches, etc.). It is also delicious with soft cheeses.


Friday, November 15, 2013

Thanksgiving with Jacques Pépin, and Alsace Wine Paring Recommendations

Jacques Pépin, an internationally recognized French chef, has a favorite American holiday Thanksgiving!


Learn from Jacques how to prepare:

  • salmon three ways
  • roast turkey with apple cider glaze and mushroom and bread stuffing
  • bussels sprouts
  • gratin butternut squash
  • sweet and spicy cherry and ginger chutney
  • chocolate bourbon prune cake
  • pecan pie puff pastry
  • pears poached in citrus juice



Enjoy preparing this wonderful thanksgiving meal with Jacques, his wife and daughter. 
Recorded in 2003.

Alsace Wine Pairing Suggestions


Begin with an aperitif of Crémant d’Alsace a sparkling wine. This can be carried into the meal with the first of the salmon dishes. The soft dry flavor of the Cremant will go with the light lovely taste of salmon tartare.

Salmon dishes will also pair well with Alsace Pinot Blanc, as this wine has a light flavor, light acidity and will not overwhelm the fish.

Roasted turkey with the apple cider glaze and mushroom and bread stuffing is sweet and savory, so it will pair well with a vertical, dry Alsace Riesling. Known for its gastronomical excellence the Riesling will keep up in flavor with the dish without overpowering the flavors.

Try pairing the brussels sprouts, and gratin butternut squash, served with sweet & spicy cherry and ginger chutney with a Alsace Pinot Gris. A bit more nose and a bit more flavor this wine can be more dry or more sweet. Stay to the dry side on this one as not to compete with the food but to enhance the flavors of the food.

The chocolate bourbon prune cake, the pecan pie puff pastry, and the pears poached in citrus would all pair well with a Alsace Gewurztraminer.  Gewurztraminer means spiced grape and this is one of the most aromatic wines available anywhere. This wine has tropical aromas and flavors such as lychee, mango, and sweet gardenia. Again look for a Gewurztraminer a bit on the dry side, and you will find it is is an amazing complement to your amazing desert offering.

                 

Monday, May 13, 2013

Christine Ferber - Jam from Alsace

Christine Ferber - Jam Farrie of Alsace


Brad Pitt bought 60 jars of handmade jam from in Alsace and personally collected it. 
Brad Pitt and 11-year-old son Maddox flew to Alsace in order to load up their cupboards. 

Thursday, April 11, 2013

"The most wonderful way to spend 2 days in Alsace!"

"My husband and I just recently toured the Alsace region of France with the help of Pieter and his company JoliSoleil.


We had the most amazing time visiting the most interesting wineries and tasting the most beautiful wines. Pieter knew exactly what to do and where to go and even suggested the best wines to taste and how to taste them. For example, we were tasting the same grape from the same year but from a different parcel of land so that we can taste the difference that terroir makes. We did the same thing with different vintages and even tasted the same exact wine from grapes just picked weeks apart. Amazing!!!!!



We learned so much! We also discovered that we really really LOVE Alsacian wines.

If you haven't been to Alsace you MUST go! You will meet the most amazing people, experience the most charming French villages, eat delicious food and drink fabulous wine!!!
Let Pieter do all the planning and have a great time!"

Thanks Rina and Dave for this great reference :)

Thursday, April 4, 2013

Alsace Muscat

Unlike for example the Italian Moscato, Muscat Alsace style produces a dry white wine.



It’s bouquet of fresh grapes gives the delicious impression of eating fresh grapes.
Unlike the Sylvaner, the Muscat is a delicate grape which does not give a successful harvest all the time.

We can drink Muscat d'Alsace with asparagus, vegetarian dishes and it is an excellent aperitif.

A food pairing with Muscat is not so easy. For some dishes it is too fruity. For other dishes it lacks acidity, sugar and/or power. But as already stated the pairing with soft complex taste of asparagus is wonderful. And as a 'stand alone' the fresh grapes smell and flavour, make it a wonderful aperitif.

There are many great Muscats to be found in Alsace. Some of them really dry and some rounder fuller and a touch sweeter.



It is spring 2013. Soon we will have our first aspergus dinner. How about you ?

Friday, March 15, 2013

Terry's Book Review - The Wine Etiquette Guide

Wine is consumed in many contexts. The appropriate etiquette may vary according to the situation. The Wine Etiquette Guide has considered the possibilities.

Readers will feel comfortable in any wine setting, from a formal dinner function to a casual wine tasting at a winery, after learning about wine etiquette. There is even a section explaining kosher wines and etiquette.

The pleasures of wine are visual, olfactory, and gustatory. The Wine Etiquette Guide explains the modern conventions for the enjoyment of the multitude of wine styles available to today's consumers.

In truth, these behaviors are the result of an evolution through thousands of years of experience. All aspects of wine etiquette have been explained. From the selection of a suitable wine, removal of the stopper, serving temperature, and glass shape and size.





Author, Chuck Blethen, is an engineer, salesman, businessman, inventor, entrepreneur, author, and lecturer. He has 40 years' experience traveling and drinking wines. He is currently the Executive Director, of the Southern Appalachian Viticulture Institute & President of North Caroline Natural Products Association.

He has made 100's of professional sales presentations to executives in many of the Fortune 500 companies. He has been a guest lecturer at various colleges and universities over the years. He has traveled in 68 countries and speaks four languages. His hobby - and passion - has always been wine making.

 
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