Monday, November 11, 2013

Charles Baur Edelzwicker 2011

Armand Baur was the first in the Baur family to vinify and bottle wine. The Baurs have cultivated vines for several generations, on 30 acres in Eguisheim, of which about a quarter are in the grand cru vineyards of Eichberg and Pfersigberg. The soil is mostly marl: clay mixed with limestone; it is hard, but crumbly, and the limestone provides good drainage. Sandstone is also present. The Eichberg vineyard in particular is known for Gewurztraminer.

Charles Baur Vin d'Alsace Edelzwicker 2011: The nose teases with hints of tropical fruit, green apple, spice, and a whiff of floral notes. In the mouth, the first impression is of dried honey and ripe pear; as the wine moves to the back of the mouth, bright citrus and green apple flavors take over, creating a pleasant balance. The texture is just a bit creamy. Mineralic and appley notes carry the finish. This was made from 50% pinot blanc, 40% Sylvaner, and 10% Gewurztraminer. All fruit was hand-harvested and hand-sorted; prolonged fermentation was temperature-controlled, and the wine was left on its lees for a few months, then bottled. It paired beautifully with moderately spicy Chinese-style pulled pork. At $12.99 (Asheville Wine Market) this is a very good value, as are the other Baur wines, including a pinot blanc and a Crémant d'Alsace that is supposed to be scrumptious.

 P.S.: For those who've wondered: The difference between Edelzwicker and Gentil is that the former has AOC status; the latter does not.

Oh, and check this out: A cork made by the French firm Diam Bouchage, guaranteed to have no cork taint:

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