François and Geneviève Barmès work their vineyards according to the principles of biodynamie, which among other things, involves labor intensive organic agriculture; they have the healthiest vines in Alsace.
Situated between the villages of Turckheim and Wintzenheim, the Herrenweg vineyard has a unique microclimate with sandy, well-draining soil and plenty of sun during the year. Elegant, sensuous wines are made from fruit grown here, particularly the beautiful Gewürztraminer, so palatable young as worth cellaring for a few years.
Hams, Turkey, Asian Preparations of Chicken, Pork, and Seafood
quick pairing recommendations for red wines from this region
Game Birds, Roasted Duck or Goose
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Alsace has changed nationality many times during the last 1600 hundred years: the Franks, Charlemagne, the Holy Roman Empire, the Habsburgs, and modern Germany. Such has been the fate of this “Land of Unshed Tears.”
Throughout all of these upheavals, agriculture and wine were important vehicles for trade and sustenance. The wine-growing areas extend in a narrow strip along the slopes of the Vosges, near the cities of Colmar and Wettolsheim. Wine has been an important economic resource since Charlemagne, but the appellation contrôlée for Alsace was established only as recently as 1962.
Goose was largely cultivated and eaten by the very large Jewish population, who did not eat pork. Where braised goose exists, foie gras is never far behind. Typical cheeses of the region: Aromatic washed-rind cheeses such as Münster.
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