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Food and wine pairing in June



Alsatian Maitre restaurateur, Logan LAUG took over since 2010 the Frichti’s, restaurant situated within the walls of the old fishmonger’s shop in the so called Little Venise part of Colmar. By working with fresh and local products et by playing with the products from the French terroir, the chef Logan LAUG rapidely imposed himself as being a very good « table » of the region. Photo album of the week end here


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A gewurztraminer for a chocolate, toffee and rose whipped cream heart

"Beautiful vintage: a golden robe with amber tint and an expressive nose, flattering, with typical spices aromas, floral notes, minerality. The mouth is ample, velvety, complex and plays on the same register. The extosim is revealed as being wheedling on passion fruit notes underligned by a lively freshness and generosity. Soft final, aromatic and charming. To drink up until 2020." An excerpt from the byodinamy wine 2015. It talks aboutour gewurztraminer grand cru Wineck Schlossberg 2010 and we can see from here the hillside where it comes from.


Pinot gris 2012 accompanies a steamed sea bream

272" A harmonious vintage, cinched in its pale with golden tint coat, the nose offer itself subtile fruity notes (candied peach), floral, spices, woods, minerality. The mouth is voluptious, balanced by a delicat richness and a beautiful mineral freshness, tasty which brings the tension in a crescendo." the biodynamic guide book 2015 recommands it with a steamed sea bream, seafood, celery, lemony mushrooms

Le gentil de Katz in the biodynamics guide book

malnic klur6 Clément Klur wines selected and marked with 3 ladybird (very good), starting with Le Gentil de Katz "a vintage that wakes up our taste buds with the very first yellow straw colour with gold tint that invites you for dinner. The nose is expressive, pure and elegant at the same time and attracts by its complexity which mixes fruity, floral (rose), citrus, spices and minerality aromas.The mouth is savoury, velvety with its freshness that mixes with the minerality.All in all, a good command with an excetionnal lingering final on a nice peppery touch". As a starter or with a veal médallion, Alba truffle...ready to drink

Food and wine pairing in may 2015 at the Klur wine estate bistrot

passifloraLaurent Clémence is an organic caterer in Alsace, passionate by gardening, plantes, flowers, he proposes to accompany the tasting with our spring rare wine and peresonnal fresh creations, inventive and original. Read the following to whet your mouth and book because we only have 25 places

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