A few years ago, my husband and I visited Alsace, a charming region that is three hours east of Paris and a neighbor to Germany. We traveled the route des vins (wine route), driving through the amazing valley featuring stunning views of vineyards and medieval villages. I was struck by the beauty of the little streets and houses with flowers decorating the balconies.

Much like its German neighbor, Alsace wines include reisling, pinot blanc and gewürztraminer. However Alsace also produces Sylvaner, tokay (100% pinot gris), pinot noir and cremant d' Alsace, a sparkling wine made the same way as champagne using pinot blanc, pinot gris, pinot noir, Riesling or chardonnay grapes. Perfect wines for sipping on a hot summer day!

Riquewihr, one of the oldest villages, is the home of the wine house of Dopff and Irion. Check out our review of their Les Murailles.

If you want to see Alsace for yourself, reserve a room at La maison des Tetes in Colmar. Tel (01133-3-89-24-43-43). You can fly into Paris and drive to Alsace or fly into Strasbourg, the capitol of the region.

Down and Dirty in Alsace
Please note: this article was penned by a certified rock nut called Chris Vail. Two Blondes in no way, shape or form, are fit to certify the accuracy of his statements, as our passion is wine, not geology. In any case, Chris sheds some light on how the earth contributes to the unique taste of wine from Alsace.

Two Blondes in no way, shape or form, certify the accuracy of his statements, as our passion is wine, not geography. In any case, Chris sheds some light on how the earth contributes to the unique taste of wine from Alsace.

Julius Caesar considered the area of Alsace the natural boundary between Gaul (France) and the Germanic tribes to the east (Germany). Caesar's interest in the region started a long political battle for Alsace, which has changed nationalities between Germany and France six times in the past 300 years. Alsace, largely Germanic in appearance, gets its spirit from the Gauls, as noted by the popularity of Riesling wine produced in Alsace.

So what makes wine from Alsace taste so distinctly Alsatian? It's the terroir (the ground in which the vines are grown). Its wine is a product of a valley which began its formation 45 million years ago when the Alps were piling up rocks and "wrinkling" the area like an accordion. Next, a series of geological events created cracks in the uplifted terrain which eventually began to collapse. This period led to the formation of the graben, Alsace's grave-like valley. In this case, a grave is a good thing since it developed a patchwork of soils that support a variety of grapevines. The vineyards of Alsace follow the graben fault through the valley.

The Riesling grape of Alsace and Germany is hailed as king by the Alsatians, but comprises only 20% of the total grape production in the region. Riesling prefers sunny sheltered settings, sleeps late in spring, and continues to ripen even as cool weather sets in. Although adaptable to almost any soil it prefers light coarse grained soil that warms quickly and drains well.

So as you sip a glass of Les Murailles or any Alsatian wine, close your eyes and picture the beautiful valley that contributes to its flavor. Rock on!

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	Dopff and Irion Les Murailles Riesling Alsace, France $19.00 This white wine features apple and lemon and has a lot of mineral characteristics and a nice finish. We served it at a picnic and it was a big hit! Wine Spectator rated the 2001 vintage 90 points—a great buy at under $20! Try it with roasted pork or a thick and juicy veal chop! Of course, given its origin, this wine can hold up to a pairing with sauerkraut or wiener schnitzel.
	Miner Sauvignon Blanc Napa Valley 2003 Napa Valley, CA $16.00 We visited this winery and fell in love with the Pinot Noir—which was an usual find in Napa, since that valley is best known for its kickin' cabs. So we couldn't resist when we received an update on the release of the 2003 Sauvignon Blanc. We bought a case this winter and it didn't disappoint when we cracked open the first bottle in the spring. It's a white wine with a crisp kick. Quite lovely! We've enjoyed it with chicken, seafood, and independent of food. Each sip was wonderful and deserving of its Wine Spectator rating of 90 points.
	Ferrari Carano Fumé Blanc 2004 Healdsburg (Sonoma County), CA $15.00 Whenever we're in California, we normally we boycott this winery because of the incredibly snobby service we received on two occasions in their tasting room. And given that they are pouring wine for a living (who wouldn't want that job?), I hardly think we can chalk it up to stress. In any case, this wine was rated 91 points in Wine Spectator and is a great deal for $15. We liked the smooth finish and the vibrant, but not overpowering citrus flavors.
	Sebastiani Cabernet Sauvignon Alexander Valley 2002 Sonoma, CA $15.00 In our last issue, we spotlighted this fabulous wine made with grapes harvested just north of Sonoma in the Alexander Valley. We noted that it had not yet been rated, however, we're pleased to announce that Wine Spectator recently gave it 91 points noting it is an "impressive" and "deeply complex wine." If you're looking for a wine that you can stowe away for a bit, buy a case of it, drink a bit now and then try to resist a few bottles for at least a year as it will improve with some age (don't we all?).
	Kenwood Sauvignon Blanc Sonoma County 2004 Sonoma, CA $10.00 With a reputation for wines under $10, Kenwood cranked out a fabulous white which earned 91 points in Wine Spectator. Rarely can you find a California wine rated so high for so little money. Seek this out and serve it at your next barbecue!

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Summer is the perfect time for enjoying food and wine on the patio. Here are a few tried and true recipes to serve with the white wines recommended in this issue.

Spicy Shrimps Skewers

• 1 bottle of tangy marinade (Laurence likes Wegmans' brand, Melissa buys World Harbors Acadia lemon pepper and garlic sauce)
• 1 pound of large raw shrimp, deveined
• 10 skewers (soak in water before using to prevent them from catching on fire)

Marinade the shrimp for as much time as you have before you want to eat (Laurence would start the night before, Melissa would begin 15 minutes before guests arrive).

Put 5 shrimp on each skewer.

Grill on the barbecue until cooked through, but avoid overcooking. Grill 5-8 minutes depending on size of shrimp.

Tantalizing Tuna Tartar

• 1 yellow sushi-grade tuna fillet
• 1 shallot
• Half an avocado
• 1 lemon
• Fresh cilantro
• Salt and pepper

Cut tuna into small pieces, set aside.

Chop avocado into small cubes, set aside.

Mince the shallot with cilantro in blender.

Mix prepared ingredients in a bowl.

Squeeze lemon on top of tuna.
     Note: lemons at room temperature yield more juice than cold lemons.

Salt and pepper to taste.

Using a small bowl or an empty tomato paste can, shape sushi on plate, refrigerate at least three hours.

Sprinkle remaining chopped cilantro on plate, serve chilled.

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October 22 at 7:00 p.m.

Two Blondes are hosting a wine class! We’ll share our wine knowledge while swirling and sipping several highly-rated wines and nibbling hors devours. The class will be held in our cellar located in bucolic Southern Chester County beginning at 7:00 pm. We’re happy to recommend some outstanding restaurants, including BYOBs, for dining after the class. Class size is limited to 20 people and the cost is $25 per person. Make your reservations today for a fun-filled evening by sending your reservation to wine@mosaicmarketing.com.

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Past issues of Two Blondes are available for your reading pleasure.

Issue 1 • Issue 2 • Issue 3

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