A Boxler Master Class
by Jane Berg
What I most love about drinking Alsatian wine in the winter is how well it pairs with seasonal root vegetables and hearty tubers: rutabaga and parsnip, roasted turnips and sweet carrots, caramelized onions and fennel. To help warm up, a creamy celery root soup will do the trick, or a convivial raclette with charcuterie and potatoes blanketed in toasty, melted cheese. Or is anything more comforting and simple to prepare than plump pork sausage served with boiled, buttered potatoes and a bit of spicy mustard? You get the picture! These meals have me yearning for Alsatian wines—in particular, the balanced, aromatic beauties from Jean Boxler. Here are a few suggestions for any wintry dish.
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