Famille Hugel Riesling Classic 2021

Famille Hugel Riesling Classic is a dry and mineral-driven white wine from Alsace, France. Made from 100% Riesling, it delivers aromas of lime, green apple, and white flowers, with subtle hints of flint and wet stones. The palate is light-bodied with vibrant acidity, a clean texture, and a long, zesty finish.

*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-bodied, Crisp
Grape Varietal: Riesling
Tastes Like: Comparable to a dry Sauvignon Blanc, with notes of lime, green apple, and slate-like minerality, finishing with vibrant acidity.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Alsace, France
Terroir: Marl and limestone soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Famille Hugel is a family-owned winery with centuries of winemaking heritage in Alsace. Their Riesling Classic is a benchmark for the region, highlighting the varietal's pure and mineral characteristics.

Seafood: Oysters, grilled prawns, or baked salmon.
Poultry: Roast chicken with herbs or turkey breast with lemon sauce.
Vegetarian: Asparagus tart or roasted cauliflower steaks.
Meat: Pork schnitzel or veal medallions with citrus sauce.

Goat Cheese: Tangy and fresh, complementing the wine's acidity.
Feta: Salty and crumbly, enhancing the wine's minerality.
Camembert: Earthy and mild, balancing the wine's crispness.
Comté: Nutty and savoury, pairing beautifully with the wine.

Asparagus Tart

Ingredients:

• 1 sheet puff pastry
• 1 bunch asparagus, trimmed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 200°C. Roll out puff pastry on a baking sheet.
2. Spread ricotta cheese evenly over the pastry, leaving a border around the edges.
3. Arrange asparagus on top of the ricotta. Sprinkle with Parmesan, olive oil, salt, and pepper.
4. Brush the edges of the pastry with beaten egg.
5. Bake for 20–25 minutes until golden and crisp. Serve warm.

Tip: Garnish with fresh thyme for added flavour.