Wine and food pairing April 2017

This evening organized at the restaurant Arnold at Itterswiller was the occasion to highlight several of our new cuvées:

• Crémant Quintessence vintage 2013 – served with a pavement of Cod, green chaplure and tagliatelle of vegetables. Unusual, this cremant was decanted before being associated with cod. The aim was above all to bring out the vinous side of this cremant high 24 months in half-muids and 24 months on slats

• Pinot noir F 2015 – served with a filet of can, in ginger lacquered sauce. This Pinot Noir from an old plot of the Grand Cru Frankstein proved that it was already part of the court of the great. From a granitic parcel of land, it will nevertheless need some aging to show its full potential.

• Lieu-dit Frauenberg 2016 – served on a duo of amuse-bouche, this assembly of Sylvaner, Riesling and Pinot gris is a first. Indeed, this wine is not only not a varietal wine but is also vinified in nature (without adding inputs except a tiny dose of SO2)

In addition to the unmissable things that are the Riesling Grand Cru Frankstein and the Pinot noir Quintessence, this evening has put forward surprising food and wine matchings that our guests will not have thought of. Finally, it is obviously the time to spend in a convivial moment and to know more about our philosophy and methods of work.