Cave de Turckheim Pinot Noir Reserve 2022

Cave de Turckheim Pinot Noir Reserve is a delicate and expressive red wine from Alsace, France, crafted from 100% Pinot Noir grapes. This light-bodied wine features aromas of red cherries, raspberries, and subtle spices, with a smooth palate showcasing fresh red fruits, soft tannins, and a hint of earthiness, finishing with lively acidity.

*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: Red Wine
Style: Light-bodied, Delicate
Grape Varietal: Pinot Noir
Tastes Like: Comparable to a Burgundy-style Pinot Noir, with red cherries, raspberries, and earthy undertones
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Alsace AOC
Region: Alsace, France
Terroir: Granite and sandstone soils
Aging: Stainless steel to preserve freshness
Serving Temperature: 14-16°C – Serve slightly chilled

Cave de Turckheim is a highly regarded cooperative winery in Alsace, known for its commitment to producing high-quality wines that reflect the region’s terroir. The Pinot Noir Reserve offers an elegant expression of Alsace’s ability to craft refined and approachable Pinot Noir wines.

Seafood: Grilled salmon or tuna with a light herb crust.
Poultry: Roast chicken with thyme or duck breast with cherry sauce.
Vegetarian: Wild mushroom tart or beetroot risotto.
Meat: Pork tenderloin, lamb chops, or charcuterie.

Comté: Nutty and semi-hard, complementing the wine’s fruitiness.
Brie: Soft and creamy, enhancing the wine’s delicate texture.
Goat Cheese: Fresh and tangy, balancing the wine’s acidity.
Aged Gouda: Rich and savoury, pairing beautifully with the wine’s structure.

Tarte aux Champignons (Mushroom Tart)

Ingredients:

• 1 sheet of puff pastry
• 300g mixed mushrooms, sliced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 200mL cream
• 2 tbsp olive oil
• 100g grated Gruyère cheese
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 180°C. Line a tart tin with puff pastry and prick the base with a fork.
2. Heat olive oil in a pan and sauté the onion, garlic, and mushrooms until softened. Season with salt and pepper.
3. Spread the mushroom mixture over the pastry base.
4. Pour cream evenly over the mushrooms and sprinkle with grated Gruyère cheese.
5. Bake for 25-30 minutes, or until golden and set. Allow to cool slightly before serving.

Tip: Pair with a glass of Cave de Turckheim Pinot Noir Reserve for a light and elegant meal.