Tuesday, February 11, 2014

Group tour Alsace : 12-14 September

Only 2 places left for tour from 12 - 14 September


You will stay in a nice little hotel near Kaysersberg. The breakfasts and one lunch are included. Dinner can be organized, but that is up to you. Of course we have suggestions for you. From simple and tasteful to very exclusive Michelin Star restaurants.


Included are visits and tastings at 4 wineries. We will visit wineries with very different philosophy's in Bas Rhin and Haut Rhin.





Monday, February 10, 2014

The Alsace Wine Route - Tour with us JoliSoleil

The Alsace Wine Route is 170 kilometers (about 106 miles) from Cleebourg in the north to Thann in the south.  This route began in 1953 and takes visitors through the middle of the Alsace wine country vineyards and villages. 

The history of the wine making in Alsace goes back to old Roman times. Castles dot the landscape, villages, churches, vineyards and wines, cuisine and traditions all make Alsace a unique and magical European experience.

The vineyards of Alsace are among the oldest in all of France. For over 20 centuries this region of France has produced wine. It began in Roman times with the legionnaires, also known as the Roman Legion, which is basically the ancient Roman army.

Here begins the story of wine laws when in 92 AD Emperor Domitian banned planting vines in Italy, and ordered uprooting half of the vines in production in all Roman provinces to increase the production of cereals.  Other wine laws followed to combat fraud, to set boundaries, to regulate varieties, to set labeling standards and so on. Wine laws began in 92 AD and continue on to this day.

Alsace went through a disastrous time in viticulture when the 30 years war (1618-1648) came with mass destruction. Also climate change, and wine guilds that didn't work out lead to problems in wine making for Alsace that continued on until the French Revolution (1789-1799). After the French Revolution the wine guilds disappeared and wine making was able to be reorganized.

In the 19th century there were no regulations on what varieties of vines could be planted. Following the instructions of Jean-Antoine Chaptal, Napoleon’s minister of agriculture, they allowed a high sugar content in the wine believing it increased the level of alcohol, and following the instructions of Doctor Gall they believed the best way of making a good wine included adding water to bring down acidity.

Labeling the bottle (wine labels are referred to as etiquette in France) with the grape variety and the name of the region began in Alsace in 1919. 
In 1945 Sylvaner, Riesling, Gewurztraminer and Pinot Noir achieved prominence. When France was freed from German occupation. General de Gaulle signed an edict for the first appellation dórigine. The demand for quality caused Alsace winemakers to improve their production. In 1962 Vin dÁlsace was promoted to the rank of AOC (appellation d’origine controlee), and the number of allowed grape varieties had been cut to eleven. A limitation in the size of the vines and a reduction in the maximum yield (130 hl in 1983, 88 in 2000).

The tradition of Alsace is to make dry white wines and Pinot Noir used for rose or red. Oak casks are used for a time for fermentation, also stone and stainless steel are used.The type of varieties grown, the plots of ground they are grown on, terroir, the direction in which the vines face (mostly south and south-east), the amount of rain fall and exposure to sunlight all effect the richness, complexity aromas, sugar content and acidity and other properties . Since the Middle Ages it has been known that maturity of the grapes depends on the best exposure to the sun.

Since 1975 51 Alsace Grand Cru appellation was established as a mark for the finest wines produced in Alsace.

Note on AOC qualification: 1. Alsace wines can only be  bottled in the slender usually green-colored bottles known as “Flute d’Alsace”.  2. The wines have to be bottled in the production area.

Monday, February 3, 2014

The Amish in Alsace - Saint Marie aux Mines

Apart from wine the Alsace has many other things to offer. This time we want to tell you something about minerals & gems and ... about patchwork.

Not far from Kaysersberg lies Saint Marie aux Mines. As the name suggests there are mines here. But there is also something else. Saint Marie aux Mines is the craddle of the Amish.
On our city tours we will visit this interesting city and sites.















History
The Protestant Reformation began by Martin Luther, 16th century, started a lot of radical changes in Europe. During the 17th century, Anabaptist, coming from Switzerland moved into the Alsace region in France. One such man was Jacob Amann, the founder of the Amish.
Out of the Anabaptist community the first Amish settled in Sainte Marie in Alsace

In addition to being excellent farmers, the Amish also produced excellent gems and minerals from the Sainte Marie aux Mines. To this day the Saint Marie aux Mines still produce fantastic gems and minerals. There is an international show which will be held the 26-29 of June 2014 titled the 51th International Gem and Mineral Exhibition.














Patchwork
In addition to gems, Sainte Marie is also famous for its fabric production and patchwork. An international patchwork show will be held 18-21 of September 2014 for the 14th annual international event. ( Patchwork is the term used for quilting.)













Find these and other events by clicking on "Events" on our website or our public calendar for Alsace.


Mail or call us for more information.
                 

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.

                 

 
  • Wine tour blog © 2012-2019 | Designed by Rumah Dijual, in collaboration with Web Hosting , Blogger Templates and WP Themes