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September 06, 2012
In France's Alsace, wine as food
Region has always aimed for clean, dry flavor that pairs well at table
By Bill St. John for Chicago Tribune
"Alsace has been doing something for decades that most other winemaking areas just recently have caught onto: allow both the grapes and the soil on which they grow to express themselves in their wines in the purest way possible.
In addition, Alsace has always aimed for what even more winemakers are beginning to see as the goal of any wine: They're meant less to be drunk than to be eaten. Cleanness of flavor, bracing acidity and near total dryness are hallmarks of Alsace wines and the main reason they so well accompany food."
We couldn't agree more with what Bill has to say about Alsatian wines, and are ecstatic that he chose to recommend Paul Blanck's Pinot Gris in the article!
Paul Blanck's 2010 Pinot Gris: "Should be used in auto interiors for 'fresh air' scent. On the subtle side of Pinot Gris but creamy, mushroom-y in the end for a lingering seductiveness."
