DISCOVER THE Pinot Blanc 2019 : « The Chapel’s Vines »
- Appellation : PDO Alsace
- Grapes : Pinot Blanc et Auxerrois
- Wine processing : stainless steel tank
- Aging potential : 3-4 years
- Serving temperature : 53°F
- Goes well with dishes and wines : cocktails, Tarte Flambée (an Alsatian specialty, a type of pizza with cream, onions and lard) and cold cuts of meat.
The Pinot Blanc and the Auxerrois are both of the same family but not brothers in the PDO of Alsace.
The subtlety is that we can say an Auxerrois Pinot Blanc but not the other way around.
This will be a blend of the two so to associate the freshness of the Pinot Blanc to the fruity Auxerrois.
It is a dry wine without acidity but very fruity, its apple and pear bouquet is as much an olfactory as a gustatory treat.
Recipe idea, Food and Wine pairing
Bass fillet with mushroom risotto
For 4 people
150g Carnaroli rice
1 white onion
10cl of Champagne
200g of oyster mushrooms
200g of oak lentin or shiitake
250g of Paris mushrooms
6 bar fillets
3cl of olive oil
75g grated Parmigiano Reggiano
20g of sweet butter
45cl of water
You can enjoy a meal in the restaurant Le Parc à Saint-Hippolyte
In a heated nonstick skillet, place the 25 g grated parmesan and let it melt. As soon as it gets a nice yellow color, remove it from the heat and pan. Once rested, break it into pieces and reserve.
Lift the bar fillets, being careful not to have any bones or skin, then cut into 6 pieces.
Mince the white onion. Prune Paris mushrooms, Shiitake (without feet) and oyster mushrooms in 4.
Sweat the onions with olive oil and add the rice and deglaze with the crémant. Then add with water to a height, lightly season with salt and pepper and cook on low heat. In function add water if necessary to finish cooking the rice.
Brown the pieces of bar for about 3 minutes on each side in a frying pan heated with olive oil and set aside.
Sear oyster mushrooms in the same pan then shiitakes and mushrooms. Adjust the seasoning with salt and pepper. Once the mushrooms are cooked add them to the risotto with the remaining Parmesan cheese and butter, taste and adjust the seasoning.
For the dressage add the bar pieces on the risotto and Parmesan tiles.
OUR ALSATIAN WINES
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 : firstname.lastname@example.org