Jean-Luc Meyer - Gewurztraminer - Vendanges Tardives 2006

Le Gewurztraminer Vendanges Tardives se placent au côté d'un foie gras ou avec des desserts.

Données techniques

Dans les années où la maturité des raisins est très bonnes et où les vendanges s'annoncent pour le mieux, compte tenu des conditions climatiques, nous cueillons les grappes qui portent des grains très murs ou sur mûris. Ces raisins sont laissés sur pied plus longtemps de façon à concentrer le sucre et faire baisser l'acidité.

Les vins issus de cette récolte sont de véritables liquoreux, riches et onctueux, destinés à défier le temps.

Ils se suffisent à eux-mêmes et trouvent en toute indépendance leur réelle expression.

About the winery

Located in the heart of the vineyards, 5 km south of Colmar, the estate’s vines stretch over 10 hectares (24,7 acres) around the village of Eguisheim, the birthplace of the Alsace vineyards.

The farm buildings are located on the edge of the old town of Eguisheim and include a cellar dated 1735, housing wooden casks. More recent buildings shelter the press house and the storage cellar.

Handed down from father to son over several generations, this concern is now managed by Jean-Luc and Louise who took over from Ernest, the father.

The annual production is approximately 70,000 bottles and includes three appellations :
* Alsace: 7 grape varieties and Vendanges Tardives
* Alsace Grand Crus: Pfersigberg and Eichberg
* Crémant d'Alsace

The wine-making process is carried out according to traditional methods and the grapes are picked and sorted by hand.

The wines are sold on the spot and dispatched to various destinations. The French market represents 70% of our sales and 30% are dispatched to Belgium, Holland, Denmark, England and the United States.

Advised dishes

• Patés and terrines : Patés
• Fish : Burbot alla Americana, Smoked fish
• Indian Dishes : Chicken Tikka Massala, Chutney, Indian dishes with yoghourt spicy sauce, Korma chicken, Shrimps curry with coconut milk, Tandoori chicken
• Chinese dishes : Peking duck, Sweet and sour chicken
• French dishes : Baeckeofe
• Vegetables : Saüerbraten (marinated)
• Sauces : Sweet and sour
• Cheese : Goat cheese, Quark with sugar or honey, Soft paste and washed rind cheese: Boulette d'Avesne, Epoisses, Livarot, Pont-l'Evêque, Langres, Maroilles, Munster

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