Not only is the 2013 Emile Beyer Tradition Pinot Blanc yet another tasty, easy to drink white wine from one of Alsace’s consummate producers, it has the ability to turn a mid-week evening meal into something special. And thanks to Christian Beyer’s sensible pricing, you won’t have to max out your credit card. As always, Beyer’s Pinot Blanc exudes charm, flavor, and a delicate ethereal quality that makes it easy to drink, and ever so quickly to disappear down the thirsty throat. The aromas of Bosc pears and mountain apples laced with soft, seductive hints of freshly baked bread and spices delight the nose, all of which set the tone for the finely honed fruit flavors, subtle complexity, and blithe spirit that graces the palate. Although always easy to drink and enjoy, Beyer’s 2013 Pinot Blanc is more than just a good quaff: it offers pinpoint minerality as counterpoint to the wines gentle fruit flavors and intriguing notes that seem to be delightfully ever-changing in the glass. Slowly, but persistently, this Pinot Blanc presents various facets and flavors in each sip. We suggest giving the 2013 Emile Beyer Tradition Pinot Blanc a moderate chill (40° F), though we always find Beyer’s Pinot Blanc even more appealing as it begins to warm slightly in the glass. But to each his own; optimal drinking temperature varies from person to person and climate to climate. Enjoy it as you like!
In the 2013 Emile Beyer Tradition Pinot Blanc, Christian Beyer offers plenty to like, with or without food. The wine’s flavor, balance, and overall inviting manner make it easy to pair with a wide variety of cuisines and dishes, even foods that are typically difficult to pair with wine. Traditional Alsatian favorites such as Choucroute Garnie (ham, pork ribs, and sausage cooked in sauerkraut and served with spicy mustards), Quiche Lorraine, leek tarts, country pâtés, and pork roasts provide tried and true accompaniments to Christian Beyer’s sleek, flavorful 2013 Tradition Pinot Blanc. Equally rewarding are lighter, heart healthy selections such as baked or grilled cod, flounder, grouper and monk fish. Seafood salads, mussels, scallops, and fish chowders supply additional first-rate accompaniments. And Emile Beyer’s 2013 Tradition Pinot works wonders with cuisines and vegetables that are often difficult to pair with wines such as Hunan Chicken, Chicken and Broccoli in a garlic sauce, and other Asian stir fries, as well as vegetables such as asparagus and Brussels sprouts. So, be daring and experiment! But be sure to have a second bottle of Emile Beyer’s 2013 Pinot Blanc wine on hand: the first bottle to serve as an aperitif, the second to accompany whatever you plan on serving. You’ll wish you did!
Domaine Emile Beyer and nearly five centuries of history in Alsace remain intertwined. Since the year 1580, at least 14 generations of the Beyer family have cultivated vines in the picturesque village of Eguisheim, unquestionably one of the greatest wine communes in Alsace. Each successive generation of Beyers, profoundly rooted in the vineyard and land, have in turn passed on their passion for wine to the next generation. And we the consumers are the beneficiaries. Moreover, since the coming of age of Christian Beyer, the domaine’s present guardian, Beyer’s wines have ascended to an even higher level of quality.
Under the present leadership of youthful Christian Beyer, the venerable domaine of Emile Beyer cultivates 17 hectares (37.5 acres) of prime vineyards in Eguisheim, including two grand cru sites, from which Beyer fashions exceptional wines. “Giving happiness, with elegant wines: this is what I take pride in doing,” is Christian Beyer’s mantra, and by all accounts Beyer succeeds in doing just that year in and year out, almost in defiance of the vagaries of each vintage. From estate vineyards Beyer produces an enviable portfolio of wines, which include outstanding Pinot Blanc, Pinot Gris, Riesling, and Gewürztraminer. Muscat, Sylvaner and Pinot Noir also figure highly in the mix. In short, there is no dearth of fine wine from Domaine Emile Beyer.
Alsace is quite possibly the most picturesque wine region in all France. It is an enchanted land of beautifully restored half-timbered houses, flower bedecked balconies and window boxes, and of course vineyards. Alsace is bounded by the Vosges Mountains to the west, which block out the dreary maritime weather that plagues so much of the rest of northern France, and the Rhine River and Germany to the east. On account of its favored position and corresponding climate, Alsace is the sunniest province in northern France. This extra sunshine makes Alsace an ideal spot for the cultivation of the vine and the production of premium wines.
In Alsace, white wine reigns supreme. This is a matter of local preference and tradition, in spite of the province’s production of some very noteworthy Pinot Noir wines and the contemporary clamor for red wine. Pinot Blanc is the staple of Alsace, where it makes a fresh, flavorful wine of considerable merit. Alsace also crafts some of the world’s most compelling white wines from Riesling, Gewürztraminer, and Pinot Gris – the vast majority of which are made dry rather than sweet. The relative dryness of most Alsatian wines may come as a surprise to many, especially to those for whom German sounding names and tall thin green bottles are synonymous with sweetness. However, Alsatian wines are unique unto themselves and rarely do they resemble their German counterparts in style, flavor, or level of residual sugar. Robert Parker Jr. has called the wines of Alsace “some of the greatest white wines produced on the planet,” and some of the most pleasurable and hedonistic, too, we are pleased to add.
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