The Cellar. Corrine Michot gave us an excellent tour of the cellar, both the “old cellar&# and the new cellar which is gorgeous and so high tech it even has “skylights&# that allow a visitor to look up at the sky through a thin film of water, as the cellar is located below the water table. The Tasting. MORE >>

thought about an Alsace Pinot Blanc, but that made me want to add eggs and cheese to the tart and eat it in January. This wine has plenty of stuffing, and If I had a case, I would drink half while young put half of it in the cellar for at least 5 years before checking in. have to keep things simple. I'm talking about the onion tart. MORE >>

Made from 100% Gewurztraminer in the Alsace region of France. The following spring, the wine is lightly filtered before bottling, whereupon the wines are aged in Hugel’s cellars until release All combine to make this a seriously delicious Gewurztraminer. These vines are placed on the grand cru slopes of Sporen and Schoenenbourg. MORE >>

This is a bone dry blend of white Alsace grapes, and it is ripe, herbal, and completely delicious. This is the "entry level" wine, which is a joke because it is a complete wine, ripe, complex, cellar-worthy. Call me crazy, but I don't see us climbing out of this recession any time soon. But I want to continue to drink fantastic wine. MORE >>

And this estate is surely one of the finest in the Alsace. Whereas many Alsace producers make wines with some residual sugar, Dirler's are better known for their searing dryness, their mineral intensity. don't know a lot about Alsace wines, but so far this is my favorite producer. Tags: Wine of the Week Dirler Alsace MORE >>