Christophe Mersiol’s wines embody the Alsace’s signature blend of fruit, flowers, and freshness. He attributes the exceptional purity in his wines to organic agriculture. They’re humble, well priced, and just delicious.
There’s something about drinking wine outside that makes it come alive. And between a tardy spring and current restraints on outdoor activity, we find ourselves savoring the hours en plein air even more. A glass of something tasty at just the right temperature is the perfect ideal to a spring afternoon.
Vincent Gross is a fourth generation winemaker just outside Colmar in Alsace. He crafts exquisite, biodynamic cuvées from a handful of grapes, each a precise expression of terroir and technique. Ranging from dry to sweet, and from red to white or orange, Gross’s wines are exciting and bursting with life.
One of the surprise hits in our portfolio last year was the dry Alsatian Riesling from Domaine Gross. It embodies everything we’ve been writing about dry Riesling for years -- affordable, refreshing, complex, and endlessly food-friendly.
To the uninitiated, Riesling is a cheap, insipid wine -- rarely interesting, and never noble. But to those in the know, Riesling can be vibrant, dry, and extraordinarily well priced.
Hot weather requires cold wines. Most wines lose complexity when you chill them, so we tend to reach for simpler bottles in the summer. And at our house, it’s not summer without a glass of Auxerrois.
Most wines taste better with food, and some require it. But other wines are complete glasses on their own. One of our favorites in the “aperitif” category is the Auxerrois (OH-sehr-WAH) from our friends at the Domaine Mersiol in Alsace. Whether you’re welcoming guests to a dinner party, or looking for something refreshing on a summer afternoon, this is the…
Our focus on Burgundy means we taste a lot of Pinot Noir. From simple regional wines to ageworthy Grand Cru, there’s a remarkable spectrum of expression in Red Burgundy. But today’s Pinot Noirs is outside even Burgundy’s wide range.
There is no more underappreciated wine than Riesling. Many US consumers, burned by syrupy Rieslings with no life and too much sugar, have sworn off the grape. But for lovers of dry wine, there’s enough bone-dry Riesling out there to make avoidance a mistake.
Over the years it feels like we’ve sampled nearly every type of French wine – every color, grape, blend, age, technique, region, etc. But last fall we discovered a wine we’d never before tasted in France: orange wine.
We’re excited about our new Alsatian source. Vincent Gross is a skilled young winemaker making organic wines from classic Alsatian varietals. His vibrant, bone-dry Riesling has already become popular among readers; his orange wines made from Pinot Gris and Gewurztraminer are unusual and exciting.
To the uninitiated, Riesling is a cheap, insipid wine -- rarely interesting, and never noble. But to those in the know, Riesling produces some of the world’s most extraordinary bottles of wine.
There is no more underappreciated wine than Riesling. Many US consumers, burned by syrupy Rieslings with no life and too much sugar, have sworn off the grape. But for lovers of dry wine, there’s enough bone-dry Riesling out there to make avoidance foolhardy. Tall skinny bottle + “Riesling” ≠ sweet.
Alsace is a land of contradiction. Wedged between France and Germany, this charming region changed hands four times between 1918 and 1945. Its inhabitants tend to identify as Alsatian rather than either French or German, and today Alsace incorporates the best traditions – cultural, culinary, oenological – of both nations.
Most Americans avoid Riesling. We can’t really blame them -- much of the Riesling on the market is mass produced, sugary, and uninteresting. But to ignore the grape entirely is to miss out on beautiful, dry, affordable whites.