Circle of Wine Writers: Alsace tasting with Olivier Humbrecht MW/Christophe Ehrhart

Beyond terroir  – exploring the influences on Alsace wines  

Today the Circle of Wine Writers held an excellent Alsace tasting in central London at the Naval Club with a fascinating presentation by Olivier Humbrecht MW (Domaine Zind Humbrecht, president of Alsace Grand Cru) and Christian Ehrhart (Josmeyer and vice-president of Alsace Grand Cru).  

Flight 1

1.    Emile Boeckel, Alsace Grand Cru Zotzenberg, Sylvaner 2012

Residual Sugar 4.00 g/l, Tartaric Acidity 6.95 g/l, 13.5° Alcohol, Marl-limestone, Conversion

2.    Muré - Domaine du Clos Saint Landelin, Alsace Grand Cru Vorbourg, Riesling 2012

Residual Sugar 2.45 g/l, Tartaric Acidity7.95 g/l,  Alcohol 13.5°, Clay-limestone, Biodynamic

3.    Domaine André Ostertag, Alsace Grand Cru Muenchberg, Riesling 2012

Residual Sugar 7.00 g/l,Tartaric Acidity 6.00 g/l,  Alcohol 13.5°, Sandstone-volcanic, Biodynamic

Flight 2

4.    Domaine Paul Blanck, Alsace Grand Cru Schlossberg, Riesling 2010

Residual Sugar 20.00 g/l, Tartaric Acidity 6.29 g/l, Alcohol 12.44°, Granite

5.    Gustave Lorentz, Alsace Grand Cru Altenberg de Bergheim, Riesling 2008

Residual Sugar 7.60 g/l, Tartaric Acidity 7.80 g/l, Alcohol 12.5°, Clay-marly-sandstone

6.    Domaine Zind-Humbrecht, Alsace Grand Cru Goldert, Muscat 2012

Residual Sugar 6.5 g/l, Tartaric Acidity 5.10 g/l, Alcohol 14.00°, Olithic calcareous, Biodynamic

Flight 3

7.    Josmeyer, Alsace Grand Cru Brand, Pinot Gris 2010
Residual Sugar 7.5 g/l, Tartaric Acidity 6.60 g/l, Alcohol 14.00°, Granite, Biodynamic

8.    Cave Vinicole de Pfaffenheim, Alsace Grand Cur Steinert, Pinot Gris 2011

Residual Sugar 30.00 g/l, Tartaric Acidity 5.5 g/l, Alcohol 13.6°, Limestone and clay-limestone

9.    Domaine Marcel Deiss, Alsace Grand Cru Altenberg de Bergheim, Complantation 2009

Residual Sugar 70.00 g/l, Tartaric Acidity 4.99 g/l, Alcohol 12.00°, Marly-limestone-sandstone, Biodynamic

Flight 4

10. Domaine Weinbach, Alsace Grand Cru Furstentum, Gewurtzraminer 2011

Residual Sugar 48.00 g/l, Tartaric Acidity 4.77 g/l, Alcohol13.5°, Marly-limestone-sandstone, Biodynamic

11. Hugel & Fils, Alsace – Vendange Tardive, Gewurztraminer 2007

Residual Sugar 96.00 g/l, Tartaric Acidity 5.06 g/l, Alcohol 12.7°, Clay-marl

 Olivier Humbrecht MW

(above and below)

Christophe Ehrhart

 Angela Reddin, CWW tastings organiser

Brian St. Pierre

Natasha Hughes MW

– one of the newest MWs

As an MW you have to be serious...!

 Richard James

Kathy Burk

 John Downes MW and Charles Metcalfe

 Charles Metcalfe

 Christine Austin

 Alison Mann

 Andrea Warren pouring

 

 Julian Jeffs: whose 6th edition of 

his classic book on Sherry has just been published.
The 1st edition appeared in 1961

 Carolyn Bosworth-Davies

Rounding up Alsace