There is nothing nicer than a good Riesling Moulin de Dusenbach from Delices and Gourmandises’ cellar to accompany a delicious sauerkraut simmered by Delices d’Annie.
The Riesling Moulin de Dusenbach according to Delices and Gourmandises
Suggested by Delices and Gourmandises, the Riesling Moulin de Dusenbach is a dry white wine with a clear and yellow color. This Alsace wines’ king reveals subtle fruity aromas which give it certain elegance. On the nose, its floral scents are characteristic of aromatic varieties.
In the mouth, this Riesling surprises with its structure and openness, while remaining well balanced. The winemaking practiced by the cellar master favors classicism that oenologists appreciate with gastronomy.
Bottled at the property, this Riesling Moulin de Dusenbach is a protected designation of origin. You can ideally serve it between 8°C and 10°C.
The sauerkraut prepared by Delices d'Annie
This Alsatian specialty proposed by Delices d’Annie is a quintessential festive meal. Even if one pays the origin of this conservation mode to remember the construction of the Great Wall of China, reported by Attila and the Huns, fermenting cabbage cut into strips in brine made the reputation of the Strasbourg region. This fermented cabbage diet is particularly rich in vitamin C.
Classified as Saveurs du Terroir, the sauerkraut is an exceptional meal that will delight all your guests in a friendly and warm atmosphere. Its harmonious mix of cabbage and vegetables brings a touch of originality to this traditional Alsatian dish. The duck confit is soft and fondant. Delicious sausages from Toulouse complete this recipe adapted to our delight.
A dry white wine, from Alsace of course, is perfect to accompany this dish. Our choice is unhesitatingly the Delices and Gourmandises’ Riesling Moulin de Dusenbach which tastes marry elegantly fermented cabbage.
3 comments:
Delices Gourmandises Riesling Moulin de Dusenbach is also perfect to accompany foie gras and cheese. It's better to serve chilled but not ice-cold. My husband loves it!
I have read somewhere that this meal has many health benefits. It is high in antioxydants associated with preserving ocular health. Furthermore, some finnish scientists discovered that it inhibits the growth of cancer cells. If unpasteurized and uncooked, it improves digestion and protects against many diseases of the digestive tract. Also, it is a great source of vitamins and various nutrients and minerals.
I understand this kind of food is fermented. Does anyone know how to ferment it? I have been looking on Delices and Gourmandises website but I couldn’t find anything about it. Thank you
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