Schlumberger 'Cuvee Anne-Laure' Gewurztraminer

Attributes:
Producer:

Schlumberger
Region:

Alsace, France
Varietal:

Gewurztraminer
Bottle Size:

750 ML

2000: WineSpectator Rating: 93
Body:

light
Complexity:

rich
Flavors:

apricot, cardamom, nutty, orange, pepper, smoke

1998: WineSpectator Rating: 91
Complexity:

focused

1998: WineEnthusiast Rating: 91
Aromas:

peachy nose
Complexity:

rich
Flavors:

honey, smoke, vanilla
Fruit:

ripe

1997: WineSpectator Rating: 94
Acidity:

lively
Flavors:

apricot, grapefruit, mango, rose, smoky

1997: WineSpectator Rating: 89
Fruit:

concentrated, ripe

1989: WineSpectator Rating: 92
Complexity:

rich
Flavors:

bitter, roses
Fruit:

sweet

1989: Tastings Rating: 96
Complexity:

deep
Flavors:

flowers, lychee, nuts
Fruit:

fruity, sweet

Food Matches:
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Smoked Salmon
Fruits & Nuts: Fruit Salad
Herbs & Spices: Cayenne, Chili Powder, Curry
Poultry & Eggs: Foie Gras
Red Meat: Pork w/Sauerkraut
Sauces: Sweet & Sour Sauce
Spicy Food: Asian, Pho
Vegetables: Artichokes, Onion Tart

Alsace:

(ahl zas) Just across the Rhine River from Germany, this region in northeastern France produces wines that are unique in many ways. They are made with grapes native to Germany; their bottles are graceful and long-necked; they are relatively inexpensive; and their labels carry the names of the grape as well as the place-name. Alsace Riesling is far drier than its German counterpart, although it has a fruity aroma. IT can be enjoyed young, but a good Riesling will age and improve for ten or more years. Alsace Pinot Blanc is a light-bodied wine that can be extremely dry or medium-dry. Tokay Pinot Gris is made from the Pinot Gris grape, known more famously in Italy as Pinot Grigio. In Alsace these wines are rich, spicy, and full-bodied and a good match with spicy meat dishes as well as sweet and sour flavors. In Alsace, the Gewurztraminer grape makes wines that are spicy, intense, low in acidity and high in alcohol.


Gewürztraminer:

(geh VAIRTZ trah mee ner)—This grape makes a deep-colored, full-bodied, soft white wine with aromas and flavors of roses and lychee fruit. Classically a dry wine from France’s Alsace region, there are other excellent wines available from Germany, Austria, California, Oregon and New York.

Lucient Albrecht 'Cuvée Balthazar' Pinot Blanc

Attributes:
Producer:

Lucien Albrecht
Region:

Alsace, France
Varietal:

Pinot Blanc
Bottle Size:

750 ML

2004: WineSpectator Rating: 85
Complexity:

rich
Flavors:

apple, lemon, pear

2004: WineEnthusiast Rating: 87
Complexity:

complex
Fruit:

juicy

2003: WineEnthusiast Rating: 86
Acidity:

soft
Body:

full-bodied
Flavors:

apple
Fruit:

ripe

Food Matches:
Cheese: Fondue
Red Meat: Bacon, Pork Shoulder Roast
Sauces: Sweet & Sour Sauce
Vegetables: Asparagus w/Hollandaise, Salad

Alsace:

(ahl zas) Just across the Rhine River from Germany, this region in northeastern France produces wines that are unique in many ways. They are made with grapes native to Germany; their bottles are graceful and long-necked; they are relatively inexpensive; and their labels carry the names of the grape as well as the place-name. Alsace Riesling is far drier than its German counterpart, although it has a fruity aroma. IT can be enjoyed young, but a good Riesling will age and improve for ten or more years. Alsace Pinot Blanc is a light-bodied wine that can be extremely dry or medium-dry. Tokay Pinot Gris is made from the Pinot Gris grape, known more famously in Italy as Pinot Grigio. In Alsace these wines are rich, spicy, and full-bodied and a good match with spicy meat dishes as well as sweet and sour flavors. In Alsace, the Gewurztraminer grape makes wines that are spicy, intense, low in acidity and high in alcohol.


Pinot Blanc:

This fairly neutral grape has a high acidity and low sugar content that translates into dry, crisp, medium bodied wines found mainly in Alsace, Austria, northern Italy and Germany.

Pierre Sparr Mambourg Riesling

Attributes:
Producer:

Pierre Sparr
Region:

Alsace, France
Varietal:

Riesling
Bottle Size:

750 ML

1996: WineSpectator Rating: 89
Acidity:

fresh
Body:

lean
Compliments:

racy
Flavors:

mineral

1995: WineSpectator Rating: 89
Acidity:

crisp

1993: WineSpectator Rating: 87
Complexity:

complex
Flavors:

almond, berries

1990: WineSpectator Rating: 92
Complexity:

complex, rich
Flavors:

apple, marmalade, mineral, orange, petrol

Food Matches:
Cheese: Fondue
Red Meat: Bacon, Pork Shoulder Roast
Sauces: Sweet & Sour Sauce
Vegetables: Asparagus w/Hollandaise, Salad

Alsace:

(ahl zas) Just across the Rhine River from Germany, this region in northeastern France produces wines that are unique in many ways. They are made with grapes native to Germany; their bottles are graceful and long-necked; they are relatively inexpensive; and their labels carry the names of the grape as well as the place-name. Alsace Riesling is far drier than its German counterpart, although it has a fruity aroma. IT can be enjoyed young, but a good Riesling will age and improve for ten or more years. Alsace Pinot Blanc is a light-bodied wine that can be extremely dry or medium-dry. Tokay Pinot Gris is made from the Pinot Gris grape, known more famously in Italy as Pinot Grigio. In Alsace these wines are rich, spicy, and full-bodied and a good match with spicy meat dishes as well as sweet and sour flavors. In Alsace, the Gewurztraminer grape makes wines that are spicy, intense, low in acidity and high in alcohol.


Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Crab Dip

Rated

Ingredients

8 oz crabmeat
1 bunch green onions with tops, finely chopped
1 small red bell pepper, finely chopped
1 large celery stalk, finely chopped
1-1/2 tsp chopped fresh tarragon or 1/2 tsp dried leaf tarragon
1/2 cup light sour cream
2 tbsp mayonnaise
2 tbsp fresh lemon juice or to taste
Hot pepper sauce to taste
Raw vegetables to serve

Preparation

Drain crabmeat well. Pick out any bits of shell or cartilage, and flake crabmeat, Combine crabmeat, onions, bell pepper, celery, and tarragon in a medium-size bowl.

Stir in sour cream and mayonnaise. Season with lemon juice and hot pepper sauce. Cover and refrigerate 2 hours for flavors to blend. If dip is too thick, stir in a little milk. Spoon dip into a serving bowl. Serve with vegetables.

Yield

Serves 2

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 2
Amount Per Serving:
Calories: 23 Calories from Fat: 14
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 1.5g
2%  
Carbohydrates < 1g
0%  
Dietary Fiber < 1g
0%  
Saturated Fat < 1g
3%  
Calories 23.1kcal
1%  
Cholesterol 7.6mg
2%  
Protein 1.6g
2%  
Sodium 25.1mg
1%  
Calcium
0%  
Iron
0%  
Vitamin A
3%  
Vitamin C
14%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.