TN: Choucroute Garni Alsatian Wine Fest

Last night I had a Choucroute Garni fest made with homemade sauerkraut. This year I made two seperate batches, a main pot filled with kraut, ham hocks, smoked pork chops, bacon and potatoes, and a second smaller pot with kraut and freshly made chicken bratwurst from the butcher down the street. The difference between the two pots’ kraut was interesting: the small pot had dark, crunchy kraut and the first was lighter and more succulent. It was all good! My wine theme was going to be 2002 Alsatian Riesling, but it turned out that I grabbed a 2002 Barmes-Buecher Gewurz by mistake! No problem, it was still very good. I wasn’t sure what to expect from the Z-H Rangen since the last time I had it, it was sweet and a little over the top. Age has been kind to it and it’s turned out quite nicely.

  • 2002 Domaine Barmes-Buecher Gewurztraminer Rosenberg de Wettolsheim - France, Alsace, Wettolsheim, Alsace AOC (2/21/2010#
    Nice golden color. Nice spice and fruit on the palate. Despite the sweetness, the overall impression is dry, due to the slight gewuerz bitterness on the aftertaste. Very Good.
  • 2002 Domaine Ostertag Riesling Muenchberg - France, Alsace, Nothalten, Alsace Grand Cru AOC #2/21/2010#
    Light straw colored wine. Fine nose. Fruity, yet dry and lean on the palate. Excellent.
  • 2002 Zind-Humbrecht Riesling Rangen de Thann Clos St. Urbain - France, Alsace, Thann, Alsace Grand Cru AOC #2/21/2010)
    Lovely golden color. Full and rich mouthfeel with sweetness on the palate balanced by a nice acidity. The wine feels drier then expected given that it’s indice 3. It does have a fullness one would expect from the 15% abv, but is not hot in any way. Excellent.

Posted from CellarTracker

Envious, I am, Paul. Choucroute is one of my favorite dishes to prepare, especially when I want to feed a multitude. But have never
tried making my own sauerkraut. GWT & Choucroute are a match made in heaven.
Did Dave & Colin make it to this??

Very nice, Paul - I am also a choucroute fan - and I haven’t tried the '02 lately, but can speak very highly of the ‘04 ZH Rangen Riesling Clos St. Urbain, which absolutely torched a Donnhoff Oberhauser Brucke Spat from the same year in a side-by-side a coupla’ months ago.

Making sauerkraut is pretty easy and if you want kraut-specific equipment you’re talking about getting one crock, lg shredder and a ‘stomper’. It takes no more then one hour to shred and stomp. Just choose high quality cabbage, store in a cool place, and you are virtually guaranteed prime sauerkraut. BTW I don’t think I know which Dave and Colin you are talking about!

I haven’t touched the 2004 Z-H Rangens yet. I’ll add that to my “to-do” list! [berserker.gif]

My mistake…I was confusing you w/ another Paul that lives in the area who knows my friend, DaveJones.
I kinda figured sauerkraut was not that difficult to make. I make choucroute about once a yr and never felt too
compelled to try it myself. Your sauerkraut does display terroir, doesn’t it??? :slight_smile:

Your sauerkraut does display terroir, doesn’t it??? > :slight_smile:

Of course it does. There ain’t nothing like homemade sauerkraut from organic cabbage! [winner.gif]