Cave de Turckheim Pinot Blanc 2020

Cave de Turckheim Pinot Blanc offers a delightful expression of Alsace’s renowned winemaking region, blending freshness with a soft, rounded profile. This wine highlights the nuances of its terroir, presenting a subtle elegance ideal for a wide range of pairings, from light seafood dishes to delicate poultry and vegetarian cuisine. Its refined character and smooth texture make it an accessible yet refined option.

*Every effort is made to ensure the current vintage is accurate, however variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light to Medium-bodied, Crisp
Grape Varietal: Pinot Blanc
Tastes Like: Comparable to a light Chardonnay, with green apple, citrus, and floral notes
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Alsace AOC
Region: Alsace, France
Terroir: Limestone and clay soils
Aging: Stainless steel to retain freshness
Serving Temperature: 8-10°C – Serve well-chilled

Cave de Turckheim is a renowned cooperative winery in Alsace, celebrated for its commitment to crafting high-quality wines that reflect the region’s unique terroir. This Pinot Blanc showcases the winery’s dedication to producing elegant, food-friendly wines with a focus on purity and balance.

Seafood: Grilled prawns, lemon sole, or oysters.
Poultry: Roast chicken with thyme or turkey with a white wine sauce.
Vegetarian: Spinach and ricotta cannelloni or asparagus quiche.
Meat: Pork tenderloin with apple glaze or veal scallopini.

Goat Cheese: Fresh and tangy, enhancing the wine’s crispness.
Brie: Soft and creamy, complementing the wine’s smoothness.
Comté: Nutty and semi-hard, balancing the wine’s delicate fruit.
Feta: Salty and crumbly, pairing beautifully with the wine’s acidity.

Quiche aux Épinards et Fromage de Chèvre (Spinach and Goat Cheese Quiche)

Ingredients:

• 1 sheet of puff pastry
• 200g fresh spinach, washed and chopped
• 150g goat cheese, crumbled
• 3 eggs
• 200mL heavy cream
• 1 onion, finely chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C. Line a tart tin with puff pastry and prick the base with a fork.
2. Heat olive oil in a pan and sauté the onion until softened. Add spinach and cook until wilted. Season with salt and pepper.
3. In a bowl, whisk together eggs and cream. Add the sautéed spinach and onion mixture, stirring to combine.
4. Pour the mixture into the pastry shell and top with crumbled goat cheese.
5. Bake for 25-30 minutes, or until golden and set. Allow to cool slightly before serving.

Tip: Pair with a chilled glass of Cave de Turckheim Pinot Blanc for a light and elegant meal.