Alsacian meal - wine tasting & Immersive wine cellar tour
Taste traditional wines and visit a cellar housing massive oak barrels dating back to 1850. End your tour with a delicious lunch of Alsatian specialties in a new 100% ...
Profile
Structure
Drinking window
Best 5 to 25 years from vintage.
vintage5 yrs25 yrs27 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: lemon peel, white peach, smoke, wet flint
Palate: green apple, candied lemon, saline, smoke
Andre Ostertag's Riesling from volcanic-sandstone Muenchberg Grand Cru above Nothalten. Sharp, smoky, structured; a Lower Vosges Riesling worth seeking out.
What it pairs with
- Sole meuniere Brown-butter fish for the wine's smoky stone.More wines for fish →
- Smoked trout Smoky volcanic Riesling for smoked freshwater fish.More wines for trout →
- Aged Comte Crystalline cheese against the wine's mineral lift.More wines for aged hard cheese →
With cheese
Munster
Local tradition French Wikipedia says Munster goes with Riesling, though above all with Gewurztraminer. A dry Riesling's acidity cuts the creamy paste and the pungency of the washed rind without adding sweetness.
Bargkass
Our pick Bargkass is mild and low in salt, tasting of hay and fresh grass. A dry Riesling's acidity lifts the supple, melting paste without covering its gentle summer-pasture flavour.
How to serve Ostertag Muenchberg Riesling
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Sole meuniere, Smoked trout, Aged Comte. Match the wine's structure to the dish's fat and salt.
History
Muenchberg is a Lower Vosges Grand Cru on volcanic-sandstone soils above Nothalten. Andre Ostertag has bottled it as a single-cru cuvee since 1990. Demeter biodynamic since 1998.
- 1990First Ostertag Muenchberg Riesling Grand Cru bottling
- 1998Domaine certified Demeter biodynamic
Facts
- Producer
- Domaine Ostertag · visiting guide
- Grapes
- Riesling (100%)
- Classification
- Alsace Grand Cru Muenchberg
- Oak
- Large old foudre; long lees ageing
- ABV
- 13.0%
- Price
- EUR 70 to 110 at retail
- Drinking window
- 5-25 from vintage
- First vintage
- 1990
Frequently asked about Ostertag Muenchberg Riesling
What does Ostertag Muenchberg Riesling taste like?
On the nose, lemon peel, white peach, smoke, wet flint. On the palate, green apple, candied lemon, saline, smoke. Structurally medium-bodied, racy acidity with a long finish. Andre Ostertag's Riesling from volcanic-sandstone Muenchberg Grand Cru above Nothalten. Sharp, smoky, structured; a Lower Vosges Riesling worth seeking out.
When should I drink Ostertag Muenchberg Riesling?
Drink 5-25 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Ostertag Muenchberg Riesling?
Sole meuniere is the canonical pairing. Other strong matches include Smoked trout and Aged Comte. Brown-butter fish for the wine's smoky stone.
What grapes are in Ostertag Muenchberg Riesling?
The blend is Riesling (100%). The wine is classified as Alsace Grand Cru Muenchberg.
Tags
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