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WINES IN ALSACE by RUTH GARDNER-LOEW
DOMAINE PAUL BLANCK ET FILS
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The Paul Blanck winery in Kientzheim is a jewel. Though the wines are sold in the U.S., Europe, Japan and Australia, I didn’t discover them until after moving to Alsace. Better late than never is appropriate here.
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Wine making in Kientzheim dates back to the 19th century for the Blanck family. Today, their vineyards cover over 90 acres, and include five “Grand Crus” and four “Lieux-dits” parcels. While the entire family is involved in running the business, the vineyards and the vinification are handled by Frederic Blanck. Marketing and commercial duties go to his cousin, Philippe Blanck.
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Blanck vineyards are scattered over eight different villages. According to Frederic Blanck, this allows for a greater diversity of soils, and reduces the effects of climate hazards such as frost and hail. Environment friendly farming methods, such as plowing, no nitrates, use of grass, and no chemical herbicides are important elements of their wine making philosophy. They allow the winery to evolve while remaining faithful to its identity.
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Notes From the Editor’s Choice :
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Riesling Schlossberg 1998 - A good nose. The fruit aromas are wonderful and evident, citrus, peach. Long, complex, with a good balance of lively acidity and fruity freshness. Mineral notes should become more evident with a couple years in the cellar.
Serving suggestion: Warm Oysters On A Bed Of Tender Leeks. (See recipe below.)
Riesling Furstentum Vieilles Vignes 1998 - Aromas of lemons, honeysuckle flowers and exotic spices. Lots of body, unctuous, well structured and long, with good acidity. A wine that deserves to be held until it’s mature and drank with the utmost pleasure. |
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DOMAINE PAUL BLANCK & FILS
32, GRAND’RUE
F68240 KIENTZHEIM
Tel.: 03 89 78 23 56
Fax: 03 89 47 16 45
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This is a recipe from a wonderful little restaurant in Belle Isle-en-Mer, Roz Avel.
Reisling is my wine of choice when eating most seafoods and oysters, and Paul Blanck’s Riesling Schlossberg 1998 is the perfect complement to this dish.
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12 oysters, medium size
1 small, tender leek, finely julienned
2 Tbs lightly salted butter
salt
3 small shallots, finely chopped
1 cup dry white cooking wine
3 Tbs unsalted butter
Optional: Algue
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• Open the oysters and set the meat aside on a dish. Be careful to conserve their juice. Place the empty shells in a casserole and blanch them in their juice during one or two minutes maximum. Remove the shells from the casserole and arrange them on an oven-proof dish covered with ague.
• Carefully wash the julienned leek. Melt 1 Tbs of lightly salted butter in a casserole. Place the leeks in the casserole, cover and allow to sweat until tender.
• In another casserole, over a low flame, place the shallots and the white wine. Simmer, uncovered, until the wine has evaporated and the shallots are tender. Remove from heat and whip in the unsalted butter.
• Place a layer of the cooked, julienned leeks into each oyster shell. Place an oyster on top of the leeks in each shell. Cover each oyster with a thin layer of the leeks, then top each with a small amount of the butter-shallot mixture.
• Place in a oven preheated to 360° F during three minutes. That’s it!
• Serve with a chilled bottle of Domaine Blanck Riesling Schlossberg 1998
Bon Appetit!
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Restaurant ROZ AVEL in Belle Ile-en-Mer : Tel. 02 97 31 61 48
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