Schlumberger Saering Riesling

In the glass

What it pairs with

• Oysters
  Saline stone meets briny shellfish.
• Poached white fish
  Bright citrus framework supports a delicate fish.
• Choucroute garnie Find choucroute garnie on TableJourney →
  Riesling acid cuts pork and brine in the Alsace classic.

How to serve Schlumberger Saering Riesling

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a smaller all-purpose white glass — the bowl shape rewards the wine's structure.
4. Pair with. Oysters, Poached white fish, Choucroute garnie. Match the wine's structure to the dish's fat and salt.

History

Saering, an old word meaning 'pure water' in Alsatian, gave its name to one of the first Grand Crus, named in the 1975 decree. Schlumberger has bottled it as a single-cru cuvee since 1976.

1. 1975 — Saering recognised in the first Alsace Grand Cru decree
2. 1976 — First Schlumberger Saering Riesling Grand Cru bottling

Facts

Producer

Domaines Schlumberger

Grapes

Riesling (100%)

Classification

Alsace Grand Cru Saering

Oak

Large old foudre; no new oak

ABV

12.5%

Price

EUR 28 to 40 at retail

Drinking window

4-15 from vintage

First vintage

1976

Frequently asked about Schlumberger Saering Riesling

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