Weinbach Alsace Les Treilles du Loup Gewürztraminer 2021

Biodynamic. This “radical” Gewürz is drawn from a parcel of 40–50-year-old vines from the Wolfreben lieu-dit in the Kaysersberg valley between the Clos des Capucins and the village of Kaysersberg. The soils are composed of sandy silt over granite pebbles. The Gewürz in this terroir ripens early, producing wines with complex aromatics and powerful concentration. The 2021 is just the third release for this single-vineyard bottling.

Finishing with 15 g/L residual, it’s an explosively aromatic wine redolent of petal, lychee, rose water and Turkish delight. Although intense and viscous, this is so wonderfully refined, pure and savoury with all the classic Weinbach precision and detail. The driven finish is epic and studded with the mouth-watering freshness of bitter grapefruit and mineral steel. Although we would love to try this with the savoury/smoky tarte flambée—spicy Asian dishes should be the go-to.

Type: White Wine
Style: Aromatic, Lush
Grape Varietal: Gewürztraminer
Tastes Like: Comparable to a Viognier, with lychee, tropical fruit, and a floral finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Alsace, France
Terroir: Limestone and clay soils
Aging: Stainless steel to highlight fruit purity
Serving Temperature: 10-12°C

Weinbach continues to define excellence in Alsace with its elegant and expressive wines. This Gewürztraminer reflects their dedication to showcasing the varietal's rich aromas and opulence.

Seafood: Coconut curry prawns or glazed salmon.
Poultry: Chicken tikka masala or Thai basil chicken.
Vegetarian: Sweet potato curry or vegetable spring rolls.
Meat: Pork stir-fry with ginger and soy sauce.

Munster: Rich and creamy, pairing beautifully with Gewürztraminer's opulence.
Brie: Mild and buttery, enhancing the tropical notes.
Blue Cheese: Bold and tangy, creating a unique contrast.
Camembert: Earthy and soft, balancing the wine's floral aromas.

Coconut Curry Prawns

Ingredients:

• 500g prawns, peeled and deveined
• 1 can (400ml) coconut milk
• 2 tbsp curry paste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Juice of 1 lime
• Fresh coriander, chopped (for garnish)
• Salt, to taste

Instructions:

1. Heat olive oil in a pan and sauté onion and garlic until soft.
2. Stir in curry paste and cook for 1 minute until fragrant.
3. Add coconut milk and bring to a gentle simmer.
4. Stir in prawns and cook for 5-7 minutes until prawns are pink and cooked through.
5. Finish with lime juice and garnish with fresh coriander.

Tip: Serve with steamed rice and a glass of Weinbach Gewürztraminer for a perfect pairing.