On my first visit to France in the early 80’s one of my first stops was the storybook area of Alsace. The region, that has been both French and German, was the home to the most Michelin starred restaurants in the world. The melding of Haute Cuisine with Teutonic precision was ethereal. Cooking ranged from the basic sausages and kraut known as choucroute to rich meat, game, and fowl, with lake and river fish, oysters, Breton lobster and more. And the wines from there defied my first trip knowledge level.
Long thought to be sweet wines, Rieslings from the region blew my mind as they were bone dry, crisp, and fruity. But what left me just wanting more was their Pinot Noirs. Sure Burgundy is only to the south, but Alsace was known for white wine. What were these local red versions of Pinot Noir?
Here were red wines in white wine land. They had all the fruit you expect in Burgundy, but the way they were made was so different. Yes, they can age, but do you want to wait? Here are wines with all the Pinot Noir characteristics. Aromatic nose. Fleshy palate fruit. Gobs of it. Light and tickling, but firm to stand up to everything from trout to salmon to even tasty pork, duck and lamb dishes.
That’s the 2016 Albert Boxler Pinot Noir to a T. It’s one of the hidden gems in the Kermit Lynch portfolio where the attention often goes to the more expensive Boxler Pinot Noir “S.” At more than half the price, this lush, berry busting, cherry and red cassis flavored wine is joyous and enjoyable.
That’s why the 2016 Albert Boxler Pinot Noir is today’s WineSiders’ Wine of The Day!