The rise of Alsace wine’s fortunes over the last five years has largely been due to the influence of the sommelier in fine dining restaurants where varietals such as riesling, pinot blanc and pinot gris in natural and even biodynamic forms match the traceable, natural ingredients being used. Unfortunately in home consumption, Alsace has been less successful, but varieties like this Gewurtztraminer with its scents of violets and Turkish Delight on the nose, and cinnamon...
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