Cave de Turckheim Crémant d’Alsace NV

Cave de Turckheim Crémant d’Alsace NV is a refined sparkling wine from Alsace, France, crafted using the traditional method from Pinot Blanc, Pinot Gris, and Chardonnay grapes. This elegant wine boasts delicate aromas of green apple, white flowers, and brioche, with a crisp palate featuring citrus, pear, and a fine, persistent mousse.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Sparkling Wine
Style: Crisp, Elegant
Grape Varietal: Pinot Blanc, Auxerrois, Pinot Gris
Tastes Like: Comparable to a fine Prosecco, with notes of citrus, pear, and green apple
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Crémant d’Alsace AOC
Region: Alsace, France
Terroir: Clay and limestone soils
Aging: Aged on lees for a minimum of 12 months
Serving Temperature: 6-8°C – Serve well-chilled

Cave de Turckheim is a distinguished cooperative winery in Alsace, renowned for producing high-quality wines that reflect the unique terroir of the region. Their Crémant d’Alsace showcases the elegance and finesse of Alsatian sparkling wines, crafted with meticulous attention to detail.

Seafood: Smoked salmon, oysters, or shrimp cocktail.
Poultry: Roast turkey breast or chicken with a creamy sauce.
Vegetarian: Goat cheese tart or asparagus quiche.
Meat: Pork medallions with apple compote.

Brie: Creamy and mild, complementing the wine’s elegance.
Goat Cheese: Tangy and fresh, enhancing the wine’s crisp acidity.
Camembert: Earthy and soft, pairing beautifully with the wine’s citrus notes.
Comté: Nutty and semi-hard, balancing the wine’s finesse.

Quiche Lorraine

Ingredients:

• 1 sheet of puff pastry
• 200g bacon, diced
• 1 onion, finely chopped
• 3 eggs
• 200mL cream
• 100g grated Gruyère cheese
• 1 tbsp butter
• Salt and pepper, to taste
• Nutmeg, to taste

Instructions:

1. Preheat oven to 180°C. Line a tart tin with puff pastry and trim the edges. Prick the base with a fork.
2. In a pan, melt butter and sauté the bacon and onion until golden. Set aside to cool.
3. In a bowl, whisk eggs and cream. Add grated Gruyère, salt, pepper, and a pinch of nutmeg.
4. Spread the bacon and onion mixture over the pastry base. Pour the egg mixture on top.
5. Bake for 30-35 minutes or until golden and set. Allow to cool slightly before serving.

Tip: Pair with a chilled glass of Crémant d’Alsace for a delightful brunch or light dinner.