Colmar: Highlights Walking Tour and Wine Tasting
Discover Colmar, the Alsatian wine capital, on a walking tour through the old town. Learn about Alsace’s grape varieties and wine culture during a wine tasting session.
Profile
Structure
Drinking window
Best 8 to 30 years from vintage.
vintage8 yrs30 yrs32 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: smoke, flint, lime peel, preserved lemon
Palate: smoky stone, lemon pith, salt, iodine
Schoffit's flagship Riesling from the Clos Saint Theobald inside Grand Cru Rangen, the southernmost Alsace volcano. Smoky and intensely mineral, structured for decades.
What it pairs with
- Plateau de fruits de mer Saline volcanic Riesling against shellfish platter.More wines for shellfish and oysters →
- Seared scallops Caramelised umami against the wine's smoky mineral.More wines for scallops →
- Aged Comte Crystalline cheese for the wine's volcanic stone.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 Schoffit Clos Saint Theobald Rangen Riesling
Allow 35 minutes from open to pour.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
- Pair with. Plateau de fruits de mer, Seared scallops, Aged Comte. Match the wine's structure to the dish's fat and salt.
History
Clos Saint Theobald is one of the walled vineyards on Rangen, the southernmost Alsace Grand Cru and the only one on volcanic soil. Schoffit shares the slope with Zind-Humbrecht and has bottled the Riesling as a Grand Cru cuvee since 1984.
- 1983Rangen recognised in the Alsace Grand Cru decree
- 1984First Schoffit Clos Saint Theobald Riesling bottling
Facts
- Producer
- Domaine Schoffit · visiting guide
- Grapes
- Riesling (100%)
- Classification
- Alsace Grand Cru Rangen de Thann
- Oak
- Large old foudre; no new oak
- ABV
- 13.0%
- Price
- EUR 75 to 120 at retail
- Drinking window
- 8-30 from vintage
- First vintage
- 1984
Frequently asked about Schoffit Clos Saint Theobald Rangen Riesling
What does Schoffit Clos Saint Theobald Rangen Riesling taste like?
On the nose, smoke, flint, lime peel, preserved lemon. On the palate, smoky stone, lemon pith, salt, iodine. Structurally full-bodied, racy acidity with a long finish. Schoffit's flagship Riesling from the Clos Saint Theobald inside Grand Cru Rangen, the southernmost Alsace volcano. Smoky and intensely mineral, structured for decades.
When should I drink Schoffit Clos Saint Theobald Rangen Riesling?
Drink 8-30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Schoffit Clos Saint Theobald Rangen Riesling?
Plateau de fruits de mer is the canonical pairing. Other strong matches include Seared scallops and Aged Comte. Saline volcanic Riesling against shellfish platter.
What grapes are in Schoffit Clos Saint Theobald Rangen Riesling?
The blend is Riesling (100%). The wine is classified as Alsace Grand Cru Rangen de Thann.
Tags
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