Pinot Blanc is one of my go-to cooking wines. To be clear, I like to enjoy a glass or two while Im cooking! Ill often polish off a bottle with gathered company while we chop, roast, and chat away, nibbling on cheese and saucisson. Sometimes a cup of wine will even end up in a pot, its flavor melding with our vegetables of choice. Clean and crisp, undeniably Alsatian and highly versatile, this wine is stony and bone-dry.
Kuentz BasView all from Kuentz Bas
Maison Kuentz-Bas was first established by the Kuentz family in 1795, and the domaine as we know it today was forged through a marriage that joined the Kuentz and Bas families in 1895. Nestled in the town of Husseren-les-Châteaux, it sits at one of the highest points in Alsace, and the vineyards stretch out from the village over an area of ten hectares. More than two hundred years of tradition and vineyard pedigree have made these wines perennial favorites, with the grand crus of Eichberg and Pfersigberg earning the highest esteem. However, when the family sold the property to famed vigneron Jean-Baptiste Adam in 2004, many wondered what direction the new team would take. Adam, like the estate's former owners, has a reputation for being an advocate of Alsatian terroir, and he is the fourteenth generation to continue a family winemaking tradition that began as early as 1614. Eager to restore Kuentz-Bas to its former glory, Adam lowered yields significantly and reverted to natural methods, following organic and biodynamic approaches to vineyard work.