The Saveur/Alsace Event at Jar

We had a great event at Jar last night! It's been a long and arduous process in getting it together, but ultimately a good time was had by all. "Wines of Alsace" hosted a tasting via Saveur magazine for Los Angeles sommeliers. It was held late night so somms could relax and cut loose after work. Wines and food were paired by yours truly, showcasing the diversity of Alsace.

Here were the wines selected and poured for the event:

Rene Mure, Cremant d’Alsace NV
Trimbach, Pinot Blanc 2006
Weinbach, Pinot Blanc ‘Reserve’ 2007
Trimbach, ‘Cuvee Frederic Emile’, Riesling 2002
Pierre Sparr, Cremant d’Alsace Rose NV
Weinbach, ‘Cuvee Ste. Catherine L’Inedit’, Riesling 2006
Zind Humbrecht, Pinot Gris 2009
Marcel Deiss, ‘Beblenheim’, Pinot Gris 2004
Zind Humbrecht, Gewurtztraminer 2009
Schlumberger, ‘Kitterle’ Gewurtztraminer 2005

It was a great glimpse into the style of Alsace, ranging from entry level to Grand Cru wines, dry to off-dry, and great vintages to mediocre. While not my favorite region in general, it always surprises me how well these wines DO work with food. Although, as a sommelier, you do have to get past that initial shock for most American palates of the residual sugar in some of the wines. Or as one of my former servers once said that really sums it up, "It's sugar water!!"

The real standouts in the lineup are shown above. The 'L'Inedit' Riesling by Weinbach was the clear favorite, and not a surprise. It was the first wine on my list when I was asked to select the wines. Even from a shoddy vintage, this wine is deftly balanced and just a treat to drink. A picture of elegance! And great with the Char Siu Pork Croissants! I also found myself returning to the 'Cuvee Frederic Emile' Riesling 2002 by Trimbach. A bit more austere with more present acidity and less residual sugar than the Weinbach, it was an excellent contrast and better suited to the Hamachi it was paired with. I also found the Marcel Deiss 'Bebblenheim' Pinot Gris 2004 to be quite delicious with a very intriguing nose that could be considered offensive to some. It was paired classically to a deliciously rich Onion Tart. And lastly, Schlumberger's 'Kitterle' Gewurtztraminer 2005 was intense! Decidedly off-dry and bordering on sweet, showing all the rose, lychee, baked apricot that makes Gewurtztraminer the Elvis Presley of wine. It was a wildly interesting and unique pairing with Lamb Meatballs in a Honey Dipping Sauce.

I included Zind Humbrecht because they are considered one of the best, if not THE best, producers in Alsace. However, the reception to their wines was less than favorable. I thought they showed fine, but it seems many did not understand their style. Granted, these were not their premier wines, but they were the entry-level wines that most would be exposed to.

A great thanks to our talented chef Suzanne Tracht for her hard work on the six dishes that I was able to pair to! And to the Wines of Alsace and Saveur for allowing us to put on this fun event.