Feasting and tasting along the Alsatian wine route
It is early morning. The first rays of sun steal through the clouds and bathe the vineyards in glistening light. Plump, dark red grapes shine between the already yellowed leaves. In the “Cave Coopérative” in Turckheim, everything has been on its feet since the first cock crow. Jean, the spokesman for the 216-member cooperative, is delighted: “We can be satisfied with the Pinot Noir harvest this year.”
Our small group is used as harvest workers for two hours. The famous Gewürztraminer grows on the neighboring vineyard. "It still takes little while to harvest," explains Jean. “But afterwards we'll try glass of this wonderful drop from special vintage.” The wine tasting takes place around noon in one of those romantic courtyards that are so typical of Alsace. We also like the tangy Crémant, sparkling wine that is in no way inferior to some champagne.
Turckheim is place of great charm. One half-timbered house decorated over and over with flowers joins the next. A tour through the old streets and we're back on the country road. Our journey along the Alsatian Wine Route takes us today to the city of Obernai, another postcard idyll. Geocoaching is hip here in the vineyards of the "Couronne d’Or." The paper chase combines technology and nature in an entertaining way. With the help of GPS device, the participants are sent all over the place and into the vineyards in search of place of interest marked in pop colors.
The" Domaine Klur "is located on the edge of Katzental. The village is center of French ecotourism. The Klur couple, dynamic young winemakers, have dedicated themselves to the cultivation of organic wines since the turn of the millennium. “They are more digestible,” argues Clément Klur. "Our terroir - character and natural factors of the soil - is ideally suited for the culture of biodynamic plants." Tourists are always welcome in the comfortably furnished Klurs guest house. You can also help with the grape harvest.
What would trip through the culinary region of Alsace be without visit to hearty "Winstub" where everything that the kitchen and cellar has to offer is put on the polished tables.
Feasting and tasting along the Alsatian wine route
It is early morning. The first rays of sun steal through the clouds and bathe the vineyards in glistening light. Plump, dark red grapes shine between the already yellowed leaves. In the “Cave Coopérative” in Turckheim, everything has been on its feet since the first cock crow. Jean, the spokesman for the 216-member cooperative, is delighted: “We can be satisfied with the Pinot Noir harvest this year.”
Our small group is used as harvest workers for two hours. The famous Gewürztraminer grows on the neighboring vineyard. "It still takes little while to harvest," explains Jean. “But afterwards we'll try glass of this wonderful drop from special vintage.” The wine tasting takes place around noon in one of those romantic courtyards that are so typical of Alsace. We also like the tangy Crémant, sparkling wine that is in no way inferior to some champagne.
Turckheim is place of great charm. One half-timbered house decorated over and over with flowers joins the next. A tour through the old streets and we're back on the country road. Our journey along the Alsatian Wine Route takes us today to the city of Obernai, another postcard idyll. Geocoaching is hip here in the vineyards of the "Couronne d’Or." The paper chase combines technology and nature in an entertaining way. With the help of GPS device, the participants are sent all over the place and into the vineyards in search of place of interest marked in pop colors.
The" Domaine Klur "is located on the edge of Katzental. The village is center of French ecotourism. The Klur couple, dynamic young winemakers, have dedicated themselves to the cultivation of organic wines since the turn of the millennium. “They are more digestible,” argues Clément Klur. "Our terroir - character and natural factors of the soil - is ideally suited for the culture of biodynamic plants." Tourists are always welcome in the comfortably furnished Klurs guest house. You can also help with the grape harvest.
What would trip through the culinary region of Alsace be without visit to hearty "Winstub" where everything that the kitchen and cellar has to offer is put on the polished tables.Whether "Baeckeoffe" (stew made from several types of meat, potatoes and wine), Coq au Riesling (chicken in Riesling) or Schiffala (braised pork shoulder) - the rustic dishes are delicious. A special treat is the foie gras (foie gras (foie gras) accompanied by Gewürztraminer.
Another chapter in the wide range of Alsatian wines is the “Vendanges tardives”, the late harvest. They are made from the Gewürztraminer, Pinot Gris, Riesling or Muscat grape varieties when overripe. The harvest usually takes place several weeks after the official start of the grape harvest. “In addition to the grape variety and its aromatic character, the concentration and the noble mold shape the identity of the wine,” explains winemaker in Colmar . Dressed in white aprons, we cut, whisk and puree whatever it takes. After enjoying the self-prepared menu of grilled salmon, salad and baked peaches, final visit to vintner in Pfaffenheim is on the agenda. Pierre Frick, who welcomes us in the tasting room, is an advocate of sulfur-free wines. “Too much sulfur is harmful,” he says and pours slightly sparkling Pinot Blanc. Each turn of the glass releases little carbon dioxide, reduces the pearling and changes the aroma and taste. “À votre santé”, smiles Monsieur Frick. Uta Buhr
Information: Atout France - French National Tourist Board, Zeppelinallee 37, 60325 Frankfurt am Main, phone: 0900 1570025, www.franceguide. com.
4
0
Do you want a website?