Auxerrois d'Alsace
A cousin of Pinot Blanc, Auxerrois could be your ideal companion for your convivial dishes.
Its origin
A cousin of Pinot Blanc, Auxerrois was first produced in 1950. While it could be thought to originate from the Yonne, of which Auxerre is the capital, it probably comes from Lorraine where it is still cultivated on the coasts of Toul and the coasts of Meuse. The Lorraine people would have protected it from the German occupation by exporting it to nurseries near Auxerre, hence the name Auxerrois.
This variety of Pinot Blanc has a very pronounced nose very close to a dry Pinot Gris. On the palate, it has slightly full-bodied but fresh aromas. Its persistent length in mouth allows beautiful marriages with numerous dishes.
What to pair the Auxerrois d'Alsace with?
Auxerrois is the ideal companion for simple and convivial dishes. Large mixed salads, white meats and raclettes will be sublimated by this wine. It is very relevant on fried carp and vol au vent. It will accompany the matelotes of fish in spicy sauce, curry. It will go well with creamy goat or sheep cheese.
Oenological analysis of the Auxerrois d'Alsace
To the eye : Deep and limpid yellow, golden reflections, streaked with green.
On the nose : Toasted nose, nuts. Fruity, dominant of yellow fruits.
In the mouth: Frank and fresh wine, beautiful aromatic expression. Velvety structure, soft and cheerful. Good length.