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du Vignoble KLUR

Organic and biodynamic farming is not only about vines and wines. Discovering a more global way to do it is the deal of our workshops, tastings and wine adventure offers, have a look at the reports and book one yourselves

An ideal evening

tablebouteille.jpgAfter a Saint-Médard wine-tasting which combines our wines and the terroirs expression, it's difficult to take the wheel...but we have our grape-picker room with the small courtyard which is always available for our guests. The discover of organic wines was been completed with organic products from farmers from the Kaysersberg valley. This family from Ludwigsburg, and his friends, in Alsace for a few days, have enjoyed it, and a taxi has taken them back to their hotel. Think of it for your next jaunt: "Uns und unseren Freunden hat es super gut gefallen bei Ihnen. Die Weinprobe mit wirklich toll, sehr guten Weinen in lockerer Atmosphäre war einfach perfekt. Der gemütliche Garten und das tolle Wetter haben ebenso dazu beigetragen. Wir acht hatten wirklich sehr viel Spaß! Bitte weiter so!!! Beste Grüße auch an Clarisse aus. Ihr Buffet war sehr lecker und wir hatten einen gemütlichen Abend! Viele Grüße aus Ludwigsburg nach Katzenthal"

Wild plants, organic vineyards and tastings

A very hot afternoon for this walk from the wine estate in the village to the Wineck Schlossberg Grand Cru hill... Gérard Verret from Jardin Gourmand the specialist of wild plants and their transformation into tastefull dishes, gave a lot of informations about wild plants to the group. It was not easy to find some "eatable" plants in this summer begining because a few plants where still to old and not tasty at all. Wild carotts, plantain and this very strange 'Eglantier des Vignes" discovered by Gérard....read more.http://www.bioklur.net/plugins/editors/jce/tiny_mce/plugins/article/img/readmore.gif); color: rgb(63, 63, 63); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: normal; word-spacing: 0px;">Finaly we found some flowers of wild leek, flowers of clover, the magic herb of St  John (mid summer traditions), origan and young wine leaves. This walk was also a perfect time to explain the climate of the vineyards, the suffering of the vinestocks, the terroir. We put the plants  in a big bag and took the way home. At least we found some more plants on the grass roof of our wine cellar. This was enough for a little lunch made with bread, butter, crème fraiche, fresch goat cheese and differents plants....You can see also the tofu peaces in the wine leaves, a delicate apetizer to taste with a fruity and dry muscat d'Alsace. We tasted the other "tartines" with riesling, gewurztraminer and crémant and everybody was so hungry and thursty that I had no time to take pictures from the tasting....you have to come and see by yourself !

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The Kastberg group from Varberg

dsc02554.jpgA group of ten wine lovers from Varberg Sweden came to Alsace and Katzenthal end of August. A photo taken "from the air" ??? we are waiting for your picture....

Convivium of the Haut-Rhin outing

st outing of the year The convivium of the Haut-Rhin is called Schnackala (small snail in alsatian) and is member of the Slowfood France. Tasting of Klur's wines and of delicious cheeses from Quesnot at Colmar (fromagerie st Nicolas)and then diner chez Henri Gagneux at la Palette at Wettolsheim.It was a nice opportunity to exchange about the next action to make for the next year. Nice and dynamic atmosphere with the leadership Nicolas Senn.

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Wild plants and organic wines of Alsace


verret1.jpgA magical night in mid-June for a small group of privileged persons who after a small tour of the cellar discovered the buffet of wild plants organized by Gérard Verret from the "Jardin Gourmand": butter of wild thyme, flowers of wild leek, chutney of poppies, crackers of nettles, tofu of melilot....and all of this to go with the Voyou de Katz !! To follow, hummus with garlic, tapenade with three algeas, confit of red carrots lacto-fermented served with the Gentil de Katz !! but that's not all, salmon and tart without dough, fresh munster cheese, compote of apples and cristallized flowers ...to go perfectly with the pinot gris, the riesling Wineck Schlossberg, and the gewurztraminer Klur....it was easy to convert the most hard-core carnivores with these savoury plants !

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