Leon Beyer Cuvee des Comtes d Eguisheim Gewurztraminer

In the glass

What it pairs with

• Munster cheese with cumin Find munster cheese with cumin on TableJourney →
  Cumin-laced washed-rind cheese sings with Gewurztraminer's ginger and floral lift.
• Foie gras poele
  Roasted foie gras handles Gewurztraminer richness without sweetness.
• Thai red curry
  Floral and spice register works with chilli, lemongrass and coconut.

How to serve Leon Beyer Cuvee des Comtes d Eguisheim Gewurztraminer

Allow 35 minutes from open to pour.

1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a medium-sized white-wine glass — the bowl shape rewards the wine's structure.
4. Pair with. Munster cheese with cumin, Foie gras poele, Thai red curry. Match the wine's structure to the dish's fat and salt.

History

Beyer's Cuvee des Comtes d Eguisheim Gewurztraminer pairs the family's Eguisheim-Husseren old plots with a deliberately dry, structured style that runs counter to the off-dry house norm for the grape.

1. 1971 — First Comtes d Eguisheim Gewurztraminer bottling
2. 2000 — Wine becomes a fixture on three-star French restaurant lists for its dry register

Facts

Producer

Leon Beyer

Grapes

Gewurztraminer (100%)

Classification

Alsace AOC

Oak

Stainless steel and old foudre; no new oak

ABV

13.5%

Price

EUR 55 to 85 at retail

Drinking window

5-20 from vintage

First vintage

1971

Frequently asked about Leon Beyer Cuvee des Comtes d Eguisheim Gewurztraminer

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