“The pale rose scents of this gewurztraminer are floral and light, while its pear-skin flavors carry some gentle tannins, keeping it structured and vibrant. It’s a wine to take on pork belly in choucroute.”

“This light-bodied white crackles with tangy acidity, showing aromas and flavors of Meyer lemon peel and verbena layered with the crunchy green apple and wet stone notes. Drink now through 2025.”

“Although this is rich and succulent, it is also very pure and straight, without the excessive weight that sometimes makes Alsace pinot gris difficult to pair with savory food. The touch of sweetness is already very neatly integrated. With a bit more length it would rate even higher. Drink now.”

“With plenty of floral-honey, caramelized-pear and some melon aromas, medium-full body and a creamy texture, this is a very classic Alsace pinot gris. But it is drier than most with a nice touch of positive tannin at the clean finish. Rather food-friendly. Drink now.”

“1998 was the first vintage that Domaine Schlumberger began producing a Pinot Gris bottling from their holdings in the grand cru of Spiegel. These are not particularly old vines, not having reached their twelfth leaf in 2017, but the wine has plenty of mid-palate depth. The bouquet offers up a fine blend of peach, a hint of pineapple, musky floral tones, a good base of soil and a touch of the varietal’s wheat chaff in the upper register. On the palate the wine is crisp, full-bodied and nicely balanced, with a good core, sound framing acids and fine focus and bounce on the long, gently sweet finish. This comes in 13.7 percent octane and carries just over thirteen grams per liter of residual sugar, giving the wine a good sense of balance. As it does not have racy acidity, I would plan to drink it up over the next three to five years, during which time it will be very tasty.”