We’re going to the Alsace region!

After the huge popularity and success of our first two wine dinners of the year, where we have predominantly featured South American producers we are moving a little closer to our shores for our next wine-tasting dinner for 2018. On the 6th of June we’re taking you to the Alsace region to sample some of the amazing wines produced by Domaine Saint Remy.

ALSACE WINE TASTING DINNER | 6 JUNE

£55 PER HEAD *RRP £70*

ARRIVAL 7PM, DINNER BEGINS 7.30pm SHARP

The Ehrhart family have been growing and producing stunning wines since 1725 from their own 23 hectares of vineyards which also includes four prestigious Grand Cru vineyards. Strict production specifications ensure that Domaine Saint Remy do not compromise when it comes to maintaining their organic and biodynamic approach throughout the entire winemaking process.

Thanks to a generous sponsorship from Anthony Byrne Fine Wines, guests will be able to take advantage of the fact that food and wine pairing will be £55 per person which means a saving of over 20% of the RRP price of £70 for the evening.

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“Chef Adam has been doing his usual preparation and study into foods in the area and will add his own interpretation for this particular evening,” co-owner Anne-Marie said of this exciting event.

“While some people may automatically assume that most of the wines from the region are renowned for being on the sweet side, the Domaine Saint Remy wines are predominantly on the dry side, which we think people will really enjoy.”

We are now taking bookings for this special evening which promises to be one of our stand out Wine Tasting Dinners of the year, call us on 01638 666390 or click here to make a reservation.

ALSACE WINE TASTING MENU

About Domaine Saint Remy

The Ehrhart family has been making wine in Alsace since 1725, and the family tradition continues on today just as it has for the last few centuries. Since joining his father, François, in 1988, Philippe Ehrhart and his wife, Corinne, have tried to stay faithful to the non-interventionist philosophy of his grandfather. For three generations Domaine Saint-Rémy has embraced old-school viticultural methods. In fact, the region as a whole has been a leading force in the organic and biodynamic movement, and the estate is proudly Demeter certified in both methodologies. In recent years Philippe and Corinne have also become involved in Tyflo, an organization formed in 1990 by environmentally conscious growers to provide official certification for sustainable farming practices.

The Ehrharts are based in the village of Wettolsheim, five kilometers west of Colmar. They farm 24 hectares among 11 communes within the Haut-Rhin, including four –grand crus (Hengst, Brand, Goldert and Schlossberg) and four lieux-dits (Rosenberg, Herrenweg, Im Berg and Val St-Grégoire). While Gewurztraminer, Riesling, and Pinot Gris serve as the primary focus of their plantings, they also work with Pinot Noir, Pinot Auxerrois, Sylvaner, and Chardonnay.

The Ehrharts harvest all of their fruit by hand, sorting through the clusters in the vineyard rather than in the winery. The grapes are pressed gently and undergo long, traditional fermentations with native yeasts. They allow the wines to rest on their lees and stir them twice a month for 6 to 8 months. Given the incredible diversity of terroirs from granite to limestone to sand, and slow vinifications, the finished wines are abundant in opulent aromatics yet are chiseled with a striking minerality and clean acidity.

http://domaineselect.com/producer/domaine-saint-remy/

About the Alsace Region

The area straddles the border between France and Germany and is regarded as one of the great white wine producing areas of the world. Historically, the area has changed nationality several times and while it is now part of France, the German influence is still there when it comes to wine production.

The vineyards in the area are concentrated in a strip along the slopes of the Vosges mountain and among the two most popular varieties are the Gewurztraminer and Riesling varieties.

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