Wine information
\nOlivier Humbrecht
\nIn 1989, the winery owners decided to add a touch of Chardonnay to the picturesque Erhlach forest in the western part of the Clos countryside. This white wine was favoured over the traditional Pinot Blanc, with the aim of blending it harmoniously with Auxerrois, another grape variety of the Clos. Both varieties have the peculiarity of ripening early, with Chardonnay in particular retaining its considerable acidity levels in a late growing area such as Clos Windsbuhl. Despite the current conditions and the resulting late ripening of various grape varieties, the Zind - a blend of Chardonnay and Auxerrois - shows its full potential in this wonderful limestone terroir.<\/p>\n
Details on the maturing process
\nThe Chardonnay still wine unfortunately does not fulfil the classic categories and was therefore categorised as Vin de France. It involves a one-year fermentation process until it is completely dry.<\/p>\n
Appearance
\nA radiant golden yellow with hints of green fill the eye.<\/p>\n
Fragrance
\nThe 2020 Zind impresses with its delicacy and elegance. Its bouquet reveals mixtures of chalky notes, firm pear, quince, apple, subtle hazelnuts, white bread crust and wine yeast. Although this jewel still retains its youthful modesty, it already shows its finesse and refinement.<\/p>\n
Taste
\nIn the mouth, it unfolds crystal clear and particularly fine. Notes of wet stones characterise its taste, accompanied by a creamy structure and a finish strongly dominated by umami. It perfectly accompanies dishes with Asian seasoning, as well as dishes with a balance of acidity and bitter components. A true all-rounder that emerges almost unnoticed while bringing along a lot of energy.<\/p>\n
Recommendations for enjoyment
\nIt is recommended to decant the wine and enjoy it from a larger glass when moderately cool. <\/p>\n
Alternative recommendations for dishes:
\n- Grilled tofu with soy sauce and ginger
\n- Spicy salmon fillet with lemongrass and fresh coriander
\n- Poultry medallions with pomegranate sauce and almond crumble.<\/p>","protected":false},"excerpt":{"rendered":"