• Appellation : PDO Alsace
  • Grapes: Pinot Blanc et Auxerrois
  • Wine processing : stainless steel tank or barrel
  • Aging potential : 8-10 years
  • Serving temperature : 57°F
  • Goes well  with dishes and wines : Fish in sauces, veal sweetbreads, sharp-tasting cheeses, fondue..

The big difference with the Pinot Blanc “ The Chapel’s Vines”, the fruity bouquet  makes room to vanilla aromas with hints of butter and roasted taste.

This change is uniquely due to the wine processing of 8 months in a barrel.

Through the contact with the wood, the wine evolves in a much more subtle manner, making this Pinot Blanc a true food wine to be consumed with dishes with character such as the  matelote (fish stew), veal sweetbreads, sharp-tasting cheeses…


Sweetbreads with Pinot Blanc


For 4 people :

500g of sweetbreads
100g of frozen morels
1 cube of chicken broth
25cl of liquid cream
1 new onion
1 glass of Pinot Blanc
10 cl of liquid cream
2 tablespoons of truffle oil
1 lemon
Flower of salt
Pepper in grain

You can enjoy a meal in the restaurant Le Parc  à Saint-Hippolyte

The day before:
To wash the reef well, let it soak in a salad bowl of cold water, change the water regularly and keep in the fridge.

The next day :

Count 3 hours before cooking. Place the sweetbread in a large pot of cold water, adding a lemon wedge and a teaspoon of fleur de sel. Then start the cooking, as soon as the water starts to boil, leave another 5 minutes then immerse it immediately in cold water with ice cubes.

Once the sweetbread is cold, repeat cooking in new water by adding broth and simmer for 20 minutes.

After this cooking, re-immerse in ice-cold water.
Once cold (about 10 minutes), take it out and wipe it thoroughly with a clean cloth.

Thoroughly clean the laugh by removing the oily areas and remove it from the skin with a knife. Be careful this step is very important, take your time to realize it well.

Once clean, wrap in a cloth and place in a dish.
Cover it with a plate weighing about 1 kg. Leave to rest in the fridge at the very least 2 hours before cooking.

Put the reeds at room temperature and prepare the sauce:

Sweat the Morels until they are almost waterless and set aside.
Then sauté onion slices until they become translucent.
Deglaze with white wine, simmer for about 10 minutes and add 1 cube of chicken broth.
Add the morels and let it simmer until the mixture thickens (it should decrease by about a third).
Season (salt / pepper) and add the cream. Simmer for the sauce to thicken and set aside.

Brown the sweetbreads on both sides by turning them several times in the cooking oil.

Be careful that the sweetbreads are not too thick or cut them into cutlets.
Cooking time should be about 15 minutes.

For the dressage, place the sweetbreads in a hollow dish, immediately pour the hot sauce on it, a turn of pepper mill, a little flower of salt and accompany of pasta


Granite, clay, limestone, sandstone, marl, our soils are as rich as varied. This complexity will be found in the wines of the domain, to each wine his soil, to each soil his character, to each character his fragrancy. 


Domaine Sylvie Fahrer & Fils

24 route du Vin – 68590 Saint-Hippolyte

Tél. 03 89 73 00 40

Mail :