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.
It is rarely appropriate to describe a grape variety as “grapey,” but with Muscat it seems there’s no better term. This one is floral, too, and somehow weightless, with a pungent citrusy acidity that draws me right in. A masterfully made Muscat is an aromatically divine experience.
Sweet spices conceal an edgy undercurrent, making this Pinot Gris both versatile and alluring. You’ll note an undeniable whiff of something savory, but it’s the bright orchard fruit and steely minerality that stand out here.
Here is a Riesling that will have you contemplating texture and terroir above anything else. Granite slopes give way to cooling citrus and crunchy pear. I like this wine as an apéritif, but some will find it more deserving of the main attraction.
Regal, opulent, and commanding—the finest perfumer in all of France couldn’t craft a more stunning scent. Deeply golden, almost coppery in color, this Gewurztraminer should be served with something extra-spicy, or rich and meaty.
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