schiller-wine: Winemaker Dinner with Adrien Schoenheitz, Owner/ Winemaker, Domaine Schoenheitz in Alsace and Chef Chef Jacques Haeringer at L'Auberge Chez Francois in Great Falls/ Northern Virginia/ USA

Picture: Winemaker Dinner with Adrien Schoenheitz, Owner/ Winemaker, Domaine Schoenheitz in Alsace and Chef Chef Jacques Haeringer at L'Auberge Chez Francois in Great Falls/ Northern Virginia/ USA

Adrien Schoenheitz, Owner/ Winemaker, Domaine Schoenheitz in Alsace, was in town (greater Washington DC area) and I the chance to participate in a wonderful winemaker dinner at L'Auberge Chez Francois in Great Falls/ Northern Virginia, with Chef Jacques Haeringer.

Pictures: L'Auberge Chez Francois in Great Falls/ Northern Virginia/ USA

L'Auberge Chez Francois - Invitation

Schoenheitz…a name whose Alsatian meaning is related to “beauty” and “a taste for good things”. When history and nature join forces the only path to follow is that of EXCELLENCE.

Please join us Wednesday, April 10th, 2019 at 7:00 PM as we welcome Adrien Schoenheitz of Schoenheitz Winery, who will be presenting his family’s wines from the Munster Valley (famous for its cheese) in Alsace. Adrien studied viticulture and oenology in Alsace and has worked in other parts of France including Châteauneuf-du-Pape, Switzerland, New Zealand and Australia.

The Shoenheitz family arrived in Alsace from Austria after the Thirty Years’ War in the 17th century, starting a wine business in the village of Wihr-au-Val in 1812. Most of the vineyards around the village were destroyed during the First World War, and the village itself was levelled during the Second World War. Adrian’s grandfather started replanting vines in the 1960s, and with Adrian’s parents, established the winery in 1980.

The wines of Schoenheitz have only become available in Virginia in the last year, and we are pleased to be able to showcase them, with a delectable menu Chef Jacques designed to complement their qualities.

Pictures: Welcomne

Wine Dinner Menu

Seasonal Canapes
Schoenheitz Cremant de Alsace

Sautéed Virginia Trout with Crispy Leeks and Garden Spinach, Beurre Blanc
2016 Schoenheitz Riesling

Roasted Arctic Char, Maine Lobster, Seasonal Vegetables, Schoenheitz Pinot Noir Sauce
2018 Schoenheitz Pinot Noir

Ballotine de Poulet Strasbourgeoise
Organic Chicken Breast Stuffed with Foie Gras Mousse, Seasonal Vegetables, Truffled Chicken Jus
2016 Schoenheitz Gewurztraminer
2014 Schoenheitz Pinot Gris – Herrenreben

Alsatian Maribelle Éclair
Cream Puff, Filled with Maribelle Custard

Gilette’s Locally-Roasted Coffee, Selection of Harney & Sons Fine Teas

Pictures: Winemaker Dinner with Adrien Schoenheitz, Owner/ Winemaker, Domaine Schoenheitz in Alsace and Chef Chef Jacques Haeringer at L'Auberge Chez Francois in Great Falls/ Northern Virginia/ USA

Alsace

Alsace is one of the several world class French wine regions, which produces many excellent still and sparkling, red and white wines, but above all it is highly appreciated for its unoaked, dry and crisp white wines. They tend to be different from those in other parts of France: Higher in acidity, sometimes really sour, but always a pleasant experience to have them in the glass. And they go very well with the Alsatian food, which is also unique in France. The famous choucroute you find only there in France. But of course, you find it also in neighboring Germany, for example in Frankfurt am Main. Compared with Germany, which also is famous for its world class dry wines, Alsace wines tend to be more full-bodied and higher in alcohol. Finally, sweeter white wines and red wines play only a minor role in Alsace, but they have a very good sparkling wine, the Cremant d’Alsace.

Alsace sits in the northeast corner of France, sheltered by the Vosges mountains to the west and hard against the German border to the east. The vineyards reach from around Wissembourg in the north to Mulhouse, 70 miles south. Some 12 million cases are produced annually from 32,000 acres of vineyards.

Alsace is a fascinating amalgam of the German and French. The end of the 30 Years’ War in 1648 gave Alsace to France. In 1871, at the end of the Franco-Prussian War, Alsace was taken by Germany. After World War I, it was once more part of France — until 1940, when Germany reclaimed it. With the defeat of the Nazis in 1945, Alsace became French yet again — and so it has remained. Wine production in Alsace traces its beginnings to the early centuries of the Roman Empire, when the Romans conquered Alsace and introduced wine.

One of the most intriguing characteristics of Alsace wines is that they are bottled under their varietal names, unlike virtually all other French wines. Four grape varieties are considered to be the best:(i) Riesling – like in Germany, the most celebrated grape; (ii) Muscat – often used to produce sweet wines in France, the Alsace version is bone-dry; (iii) Pinot Gris and (iv) Gewurztraminer – Alsace's signature grape. Three other white grape varieties are also grown: (i) Sylvaner – A high-yielding grape, producing a refreshing wine, often used for blends, (ii) Pinot Blanc and (iii) Chardonnay – used only for sparkling wine. In addition, Alsace does have a little red wine made from the Burgundy grape, Pinot Noir. The Alsatian red wines tend to be quite light, but can be delicious. The share of red wines in total output is on the rise.

Alsace produces wines under three different appellations: (i) Appellation d'Origine Contrôlées (AOCs) for ¾ of the white, rosé and red wines, (ii) Alsace Grand Cru AOC for white wines from certain classified vineyards and (iii) Crémant d'Alsace AOC for sparkling wines. Alsace makes noble-sweet wines, but does not have the same reputation as Germany or Austria for its noble-sweet wines. I like the Edelzwicker from Alsace, which is blend and an easy to drink day-to-day wine, although it has become hard to find.

Since the creation of the Grand Cru AOC in Alsace, a number of winemakers have however shunned the system. Maison Leon Beyer is one of the most notable names to do so. The issue Maison Leon Beyer has with the Grand Cru AOC is that in their view the Grand Cru vineyards in a number of cases have too extensive boundaries.

Alsace also produces a sparkling wine similar to champagne, the Crémant d’Alsace. Crémant d’Alsace is made using the traditional method (bottle fermentation), mostly from Pinot Blanc grapes. Rosé Crémant d'Alsace is made exclusively from Pinot Noir grapes. Crémant d'Alsace is a significant part of the wine production in Alsace, with 18% of the region's vineyards used for this purpose.

We regularly visit Alsace on the Germany-South/ Alsace Tour by ombiasy WineTours, which covers Baden, Pfalz, Rheinhessen and Alsace. The next tour is scheduled for 2020.

See:

UPCOMING Tours/ Wine Dinners/ Tastings - Annette and Christian Schiller/ ombiasyPR & WineTours/ schiller-wine, Germany, France, USA (Issued: April 1, 2019)

Below are pictures from the 2017 and 2018 tours. See:

Germany-South and Alsace 2017 Tour by ombiasy WineTours: Baden, Alsace, Pfalz and Rheinhessen

The Sun-Kissed South: Germany’s Pinot Noir, the Other Whites, the Culinary Regions - Germany-South and Alsace 2018 Tour by ombiasy WineTours: Baden, Alsace, Pfalz and Rheinhessen

Pictures: Alsace - Germany-South and Alsace 2017 Tour by ombiasy WineTours: Baden, Alsace, Pfalz and Rheinhessen and:The Sun-Kissed South: Germany’s Pinot Noir, the Other Whites, the Culinary Regions - Germany-South and Alsace 2018 Tour by ombiasy WineTours: Baden, Alsace, Pfalz and Rheinhessen

Schoenheitz

History

During the Middle Ages the vineyards of Wihr-au-Val belonged to the famous Habsbourg and Ribeaupierre families and already had a reputation for producing quality wines. Nestled in the heart of the Munster valley, the location fulfilled all the conditions for a brilliant future in the Alsatian soil. Unfortunately, the vicissitudes of history destroyed that future, leaving nothing but devastation at the end of World War II.

During the 1970's, Henri Schoenheitz senior, passionate about history and in love with the area where he was born, undertook the rebirth of this lovely vineyard which had been nearly wiped out. Slowly, as at the time the area was under mixed agricultural usage, he retraced the original contours of the vineyards at Wihr-au-Val whose legitimacy had been all but forgotten. Preparing the soil and replanting the steep hillsides was a difficult undertaking and is still pursued by Henri junior, assisted by his wife Dominique.

In 1980 Dominique and the younger Henri Schoenheitz, both fresh graduates in oenology and viticulture, launched themselves into their first harvests. The wines of Schoenheitz were yet to be created. For them it was like the pleasure of a blank page, waiting to be written on. These young vintners, the only independent wine makers in the village, quickly began defining their style: sustainable agriculture as a method to create epicurean wines.

In 1995 they received a satisfying reward: the prize “vingt sur vins” recognizing 15 years of passion and determination. Both professional experts and private connoisseurs are choosing Alsace wines more and more, and their loyalty to Schoenheitz wines is a salute to their quality.

The Schoenheitz vineyards (14 hectares) are entirely concentrated on the steep slopes of the magnificent Munster Valley.

Vineyard and Cellar

Appellations: AOC Alsace et AOC Cremant of Alsace

Terroir :

• Very steep slopes
• Exposure to the sun: South and South-East
• Granite with two micas

The planted grape varieties:

Riesling = 31 %
Gewurztraminer = 21 %
Pinot Gris = 14 %
Pinot Noir = 15 %
Pinot Blanc = 14 % (of which 45% is dedicated to our cremant)
Muscat = 4 %
Sylvaner and mixed parcels = 1%

Method of Cultivation:

• Traditional training of the vines (density 4,000-6,000 stocks per hectare).
• Guyot single cane pruning for most varieties to limit the yield.
• Natural grass between the rows alternating with plantings of rye in the winter to counter erosion and improve soil structure.
• Fertilization = no chemical fertilizers are used, both to limit the yield and to incite the vines to seek nourishment deeper in the soil which favours the expression of the “terroir” in the wine.
• All treatments are limited to those strictly necessary and are applied within a sustainable agriculture concept.

Harvesting Method:

• Manual, with a strict selection on the vine.
• Harvesting at optimal maturity during 5 to 8 weeks.
• Clusters preserved intact (no settlement or damage).

The Wine Portfolio

Schoenheitz distinguishes its wines into 4 groups.

Cremant

Alsatian sparkling wine made in the same way as Champagne.

Classics

These wines come from a rigorous selection process and are vinified in a way that privileges the expression of the varietal. Their specific aromas and balance will compliment your casual meals.

Exclusifs

They are all products of our “lieux-dits” or “named places”. These “lieux-dits” vineyards are worked the same way as some grands crus and are the “pearls” of our vineyards. The “Exclusifs” reflect the land and are a love story between a varietal, a soil, and a specific micro-climat.
Wines of character, complexity and elegance, these are great gastronomic wines.

Mythiques

Occasionally exceptional “Cuvées d'Exception”, “Vendanges Tardives” and “Sélection de Grains Nobles” are born in our “lieux-dits” vineyards. Fruits of patience and a great know-how, they are the supreme reward for a calculated risk : that of waiting longer to harvest at the risk of losing everything to a caprice of the weather. These wines are rare and uncommonly rich.

The Winemaker Dinner with Adrien Schoenheitz and Chef Chef Jacques Haeringer

Seasonal Canapes
Schoenheitz Cremant de Alsace

Sautéed Virginia Trout with Crispy Leeks and Garden Spinach, Beurre Blanc
2016 Schoenheitz Riesling

Roasted Arctic Char, Maine Lobster, Seasonal Vegetables, Schoenheitz Pinot Noir Sauce
2018 Schoenheitz Pinot Noir

Ballotine de Poulet Strasbourgeoise
Organic Chicken Breast Stuffed with Foie Gras Mousse, Seasonal Vegetables, Truffled Chicken Jus
2016 Schoenheitz Gewurztraminer
2014 Schoenheitz Pinot Gris – Herrenreben