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RECIPE Quince spring rolls and Pinot Gris Mambourg

At the end of October, the grape harvest draws to a close in Alsace. The vines take on their mantle of superb autumn colours, inspiring us with a seasonal recipe with subtle, well-balanced flavours…

 

Our own recipe: Quince spring rolls

All the Moon Chasers love this version of spring rolls with a delicious filling containing quince, ewe’s cheese, freshly-chopped rosemary and a pinch of French sea salt. A delectable and colourful reinterpretation by Chef Emmanuel Stemper for Bestheim!

CliCK HERE TO DOWNLOAD THE RECIPE

 

Bold wine pairing: Pinot Gris Grand Cru Mambourg

Bestheim’s Pinot Gris Grand Cru Mambourg is a perfect match for your meals. It is a superb, deep golden yellow colour with fine legs. The bouquet is equally intense, with syrupy fruit aromas including pear, peach and dried apricot. It is rich and generous on the palate, with a hint of minerality giving a well-balanced finish.

 

Bon appétit and enjoy!

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