These last few years I have tasted very few Alsatian wines at professional tastings. So, I jumped at the chance to taste these wines presented in New York in late spring. All of the wines showed well, but one domaine in particular stood out: the Domaine Kirrenbourg wines are riveting.
Read MoreHailing from eastern Luxembourg's limestone soils, this blended sparkler made of Chardonnay, Riesling and Pinot Noir was fermented in an equal split of 228-L oak barrels and stainless steel tanks. The still wine underwent malolactic fermentation before its second primary fermentation in bottle. Interestingly, it was dosed with the house's ice wine. The residual sugar sits at 11.5 g/L.
Read MoreThe 2018 vintage in Germany gave whites and reds alike a patina of grace and elegance. These wines are ready for immediate - and unreserved - enjoyment.
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