Awards and citations:

1997: Le Prix du Champagne Lanson Noble Cuvée Award for investigations into Champagne for the Millennium investment scams

2001: Le Prix Champagne Lanson Ivory Award for

2011: Vindic d'Or MMXI – 'Meilleur blog anti-1855'

2011: Robert M. Parker, Jnr: ‘This blogger...’:

2012: Born Digital Wine Awards: No Pay No Jay – best investigative wine story

2012: International Wine Challenge – Personality of the Year Award

Wednesday, 26 November 2014

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

1 comment:

Luc Charlier said...

What a splendid selection of bottles, Jim. Surely, Brits don't deserve such a royal treatment.
I was dreaming of the past, and my heart was beating fast ....