Domaines Schlumberger 2018 Pinot Blanc: A Delectable Grape Mutation + Criques de Pommes de Terre #DrinkAlsace #Winophiles #Sponsored
- 3 Riesling from Alsace by Wine Predator...Gwendolyn Alley
- All About the Wines of Alsace by Vino Travels
- Alsace Wine and Cold Poached Salmon with Sauce Verte (Green Mayonnaise) by Our Good Life
- Alsace Wines’ Heart and Soul - Land Sustainability, Family Tradition and Food Compatibility by Chinese Food and Wine Pairings
- Alsace Wines Shine with Summer's Bounty Risotto by Food Wine Click!
- Blending Innovation and Tradition with Wines of Alsace by L'Occasion
- Butternut Squash Chickpea Curry with Wine from Alsace by Cooking Chat
- Domaines Schlumberger 2018 Pinot Blanc: A Delectable Grape Mutation + Criques de Pommes de Terre by Culinary Adventures with Camilla
- Five Winemaking Women of Alsace by My Full Wine Glass
- Once Upon a Wine in Alsace – a Riesling Rekindling by Wining With Mel
- Once Upon a Wine in Alsace by Wining With Mel
- Shrimp Louis Sandwiches paired with an Alsace Pinot Blanc by A Day in the Life on the Farm
- Summer Food Pairings with Alsace Wines by Always Ravenous
- Wines of Alsace Bring the Wow Every Time by What's in that Bottle?
- Women of Alsace – Conversations with 4 Women on their Family Wineries in Alsace by Crushed Grape Chronicles
- Zind Humbrecht Pinot Blanc with a Leek & Bacon Tart by Somm's Table
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!
- 4 to 5 cups shredded potatoes
- 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
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.