Muller-Koeberlé – Renard 2021
€27,00
name: Muller-Koeberlé – Renard 2021
style: natural orange wine
grape variety: Gewurztraminer
serving temperature: 12-14℃
alcohol percentage: 13,5%
short tasting note: rose, honey and ginger hand in hand with white pepper and five spices
content: 750ml
Vin Methode Nature
France, AOC Alsace
Muller-Koeberlé – Renard 2021
Gewurztraminer
Gloeckelberg, Alsace, France
Six days macerated Gewurztraminer with 12 months ageing in one-century old oak barrels. Aromas of orange zest, lychee and ripe melon, hand in hand with roses and acacia blossom.
The attack is a perfect punch of racy acidity and notes of cinnamon, white pepper and distant thyme whiff stretching to a supreme mineral endless finish.
Hell’s enjoyable, playful and enlightening wine.
Ripley’s Believe It or Not!
This outstanding Gloeckelberg wine was up to last year classified as Grand Cru.
The AOC, actually INAO-French organisation regulating agricultural products with Protected Designations of Origin, withdrew the Grand Cru designation because the wine is now deemed “too cloudy”.
Should we see this as commendation?
That will surely be the case for most of the guests in our shop, but on the other hand it is a pity that the controlling institutions, the Style Police as Simon J Woolf calls them, don’t see that natural winemaking as a movement and concept is much more than a hype, actually a giant leap forward to sustainable, environmental friendly agriculture.
Nevertheless, also very important, those wines just taste superior and are better for your body and soul.
FOOD PAIRING
Starters:
- Foie Gras with Brioche: The richness of foie gras would harmonize beautifully with the wine’s aromatic profile and its touch of sweetness.
- Asian-Inspired Appetizers: Think spring rolls or dim sum, which would highlight the wine’s spice and ginger notes.
Main Courses:
- Spicy Thai Cuisine: Dishes like Pad Thai or Thai curry can enhance the wine’s complexity and its spice elements.
- Moroccan Tagine: The blend of spices in a lamb or chicken tagine, along with dried fruits, would resonate with the wine’s flavors.
Cheeses:
- Mature Cheddar or Gouda: These cheeses will balance the wine’s acidity and bring out its honey and nutty notes.
- Munster Cheese: Given its Alsatian origin, pairing it with a local cheese like Munster would be a match made in heaven.
Desserts:
- Fruit Tarts: A tart filled with peaches, apricots, or melons can mirror the wine’s fruity and floral aromas.
- Crème Brûlée: The creamy texture and caramel notes would complement the wine’s honeyed finish.
Starters:
- Stuffed Grape Leaves: Filled with rice, herbs, and spices, these can balance the wine’s aromatic profile.
- Spiced Lentil Soup: A warming soup with hints of ginger and five spices would be a perfect match.
Main Courses:
- Vegetable Tagine: A Moroccan tagine with root vegetables and chickpeas, spiced with cinnamon, cumin, and coriander.
- Thai Green Curry: A vibrant and flavorful dish with tofu and vegetables can enhance the wine’s spice elements.
- Mushroom Risotto: The umami flavors of mushrooms with creamy risotto will complement the wine’s depth and acidity.
Cheeses:
- Herbed Goat Cheese: The tanginess of goat cheese with fresh herbs will highlight the wine’s floral and spice notes.
- Aged Gouda: A vegetarian version of this cheese will bring out the wine’s nutty and honeyed tones.
Desserts:
- Fruit Salad with Mint and Honey: A refreshing and light dessert that mirrors the wine’s fruity and floral aromas.
- Spiced Apple Crumble: The cinnamon and nutmeg in the crumble will complement the wine’s finish.
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