Skip to main content

Domaines Schlumberger 2018 Pinot Blanc: A Delectable Grape Mutation + Criques de Pommes de Terre #DrinkAlsace #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of Conseil Interprofessionnel des Vins d'Alsace*. Complimentary wine was provided for this post though no other compensation was received. This page may contain affiliate links. 


Rupal, the Syrah Queen, is hosting the French Winophiles as we dive into the wines from Alsace. See her invitation: here. If you are reading this early enough, feel free to jump into our Twitter chat. We'll be live on Saturday, July 17th at 8am Pacific time. Simply follow the hashtag #Winophiles and be sure to add that to anything you tweet so we can see it. Here are the posts from the #Winophiles writers...



You can read more about Alsace in my post from earlier this week: A Wine Fair Reimagined + Braised Rabbit with Alsatian Dumplings. After that I received three full-sized bottles of Alsatian wine. I have only had the chance to explore one of them so far: Domaines Schlumberger 2018 Pinot Blanc.

A Delectable Grape Mutation

When I was debating which of the three bottles to try first, I was immediately captivated by the Domaines Schlumberger 2018 Les Princes Abbés Pinot Blanc...because the first thing I read was that the grape was a mutation. 

Call me nerdy, but I wanted to learn more about that. And I did. I learned about how different chromosomal regions in the grapevine genome controls berry color, how all colored grapes have both active and inactive forms of these genes, and how mutations can lead to chimeric plants. Pinot Gris, apparently, is a Pinot Noir chimera in which both the colored and non-colored tissues exist and results in a pink-skinned grape. Then the Pinot Blanc occurs when the mutation moves outward and affects the berry skin color and results in a white-skinned grape. I'm envisioning this as some kind of albinism, but I'm not sure. I ran out of time to read more. But I will be looking for more Pinot Blancs to try soon.

The vineyards of Domaines Schlumberger date back to the Romans and were subsequently cultivated by the Prince Abbotts of Murbach, an order of monks who established their seat at the town of Guebwiller in the southern end of Alsace. When the abbey's estates were sold, after the French Revolution, a local mill owner named Nicolas Schlumberger purchased 20 hectares. 

To this day, six generations of winemakers later, the Schlumberger heirs manage 135 hectares which Ernest Schlumberger pieced together from more than two thousand parcels that had been abandoned by their owners due to the phylloxera outbreak and war.

Almost all of the vineyards are at altitude and are terraced into the hillsides above Guebwiller. To accommodate the steep terrain, Domaines Schlumberger uses horses that are specifically bred for their balance and unaffected by vertigo. What a process!

The wine poured a brilliant gold color with flecks of green along the rim. On the nose, I got citrus with layers of honeysuckle and white pepper. On the palate, there was a delicate sweetness balanced by a bright acidity. It was very food friendly, elegant wine.

On the Plate

I wanted to make something with French roots, but also needed something quick for a mid-week dinner. I settled on Criques de Pommes de Terre, basically 'French latkes' as my boys characterized them. I served it with barely blanched fioretto cauliflower and an herb salad with a citrus dressing.

  • 4 to 5 cups shredded potatoes
  • water
  • 4 to 5 cloves garlic
  • 3 large eggs
  • 3 to 4 Tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground salt
  • 1 teaspoon freshly ground pepper
  • 2 Tablespoons fresh herbs (I used a mixture from our garden, including parsley, thyme, and oregano)
  • Also needed: cheesecloth; oil for the skillet


Place the potatoes in a bowl and cover them with cold water. Let them soak for at least ten minutes.


Line a colander with cheesecloth and drain the potatoes into it. 


Gather the edges of your cheesecloth and squeeze until you express as much liquid as you can.


Place the potatoes into a mixing bowl and add in all the other ingredients. Stir until well-combined.


Heat olive in a skillet, then spoon 1/3 cup of the potato mixture into the pan. Flatten the mound with the bottom of your measure cup and let cook for 2 to 3 minutes or until the bottom is golden brown and nicely crisped. Flip over and cook for an additional 2 to 3 minutes.

Serve while still warm.

That's a wrap for this month's French Winophiles' exploration of the wines of Alsace. We'll be back next month with posts about the wines of Jura with Payal of Keep the Peas leading the discussion. Stay tuned for that.

Merci Beaucoup!
on the web, on Facebook, on Twitter, on Instagram

*Disclosure: I received compensation in the form of wine samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Comments

  1. These "French latkes" sound divine! I loved my Alsace, and I think I would like yours, too. By the way, we did our Temecula wine tour yesterday. It was amazing. Thank you for your help!

    ReplyDelete
    Replies
    1. I can't wait to read or hear about the Temecula wine tour. How fun!

      Delete
  2. I agree with Terri the "French latkes" sound delicious. The story of Domaines Schlumberger sounds so interesting. I can't imagine 1200 parcels! I'm off to read your other post. I think we might have met with a couple of the same people!

    ReplyDelete
    Replies
    1. Off to read your post. I think we did chat with some similar folks. Cheers.

      Delete
  3. Love a good nerdy wine detail. Thanks for sharing! Your "French latkes" sound perfect with this wine.

    ReplyDelete
  4. No sandwiches with this pairing Cam?! 😃 I guess the boys will have to settle for latkes. As always love how you think out of the box.

    ReplyDelete
  5. I am all in on your "French Latkes," what a perfect pairing for the wine. Love your step-by-step instruction for the latkes too.

    ReplyDelete
  6. Looksdelicisu! bet my guys would love this with or without wine fir me!

    ReplyDelete
  7. Good info on Pinot Blanc and another tasty recipe!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa