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Bestheim x Thierry Mulhaupt: Easter wine and chocolate pairing
With Easter approaching, the winery has teamed up with Alsatian chocolatier Thierry Mulhaupt to offer you an original wine and chocolate pairing with exotic notes!
Because while chocolate is inextricably linked to the notion of pleasure and indulgence, pairing it with the best possible wine enhances the tasting experience. After a tasting session conducted according to the rules of the art, we selected the best possible pairing: Colombian 65% Antioquia Chocolate and Gewurztraminer Grand Cru Zinnkoepflé.
This pairing inspires travel and exoticism, with Colombian cocoa beans offering notes of citrus and dried fruit, and Gewurztraminer Grand Cru Zinnkoepflé offering notes of exotic fruits and pineapple.
The perfect pairing
gEWURZTRAMINER GRAND CRU ZINNKOEPFLÉ
- Taste profile
A bright golden color with vivid highlights adorns this Alsace wine with its exotic expression of citrus and coriander. On the palate, the structure is supple, soft, and light, with nuances of rose water and a lingering elegant bitterness.
- Vinification
Alcoholic fermentation in stainless steel vats, followed by aging on fine lees. The wine is then bottled and aged for at least one year before release
- Terroir & Origins
The Zinnkoepflé hillside is a unique limestone terroir due to its Mediterranean microclimate, south/southeast exposure, and calcareous-sandstone soil. Classified as a Grand Cru terroir, it produces wines with a rich bouquet, spicy notes and plenty of power. It is also the Grand Cru that forms the roof of the Alsatian vineyard, culminating at an altitude of 431 m.
BEAN TO BAR CONCEPT COLOMBIA 65% ANTIOQUIA CHOCOLATE
- Taste profile
Lovely cocoa notes and very fruity with a nice acidity, hints of citrus and dried fruit. Soft and elegant bitterness.
- Production
Ground and conched using a granite mill, THIERRY MULHAUPT offers a selection of cocoa beans that are transformed into exquisite chocolates through meticulous craftsmanship. The company is now one of a handful of French artisans who make their own chocolate from cocoa beans, mastering every stage of the process from bean to chocolate.
- Terroir & Origins
The department of Antioquia in Colombia takes its name from its first capital, founded in 1541: Antioquia, or Santa Fé de Antioquia. A magnificent cocoa-growing region in the northwest. Bean variety: Trinitarios.
How to taste them? Our tips for optimal tasting!
Like wine, chocolate tasting appeals to all five senses. Did you know that the ideal temperature for tasting chocolate is 20 degrees? At the same time, we often tend to chill white wines... Well, make an exception for this tasting by leaving your bottle of Gewurztraminer Grand Cru Zinnkoepflé at room temperature (ideally 14-18°C)!!! The pairing will be all the more sublime!
Bon voyage! Enjoy, disfruten, profitez!
---> To discover Thierry Mulhaupt's creations in more detail, visit his website by clicking here.
