After the harvest, vinification and bottling of the wine, it’s time for tasting. Wine merchants and restaurateurs show you what our Moselle wines become once they are put on the table. Discover the fifth and final episode of a mini-series around the grape harvest.
From the vineyard to the plate, then to tasting, Moselle wine continues its journey to reach our palates. Time for tasting, in the glass… or on the plate!
At the Auberge Du Lion D’Or, wine is drunk… and cooked!
It is in Ancy-Dornot that we find Daniel, Francine and Julien, managers of the Auberge Du Lion D’Or. Labeled MOSL Quality, the establishment highlights a forty references of Moselle wines. In addition to offering them in customers’ glasses, they also offer a flagship recipe of the restaurant: calf’s head. And a little special feature: it is cooked with Moselle wine: from Auxerrois d’Ancy.
At Chemin sous les Vignes, tasting Moselle wine surprises
A few kilometers further, Nadine Pendaries, sommelier-wine merchant, offers introductions to wine tasting in his cellar Chemin sous les Vignes. She welcomes around ten people who wish to learn about wine tasting: they learn to observe, smell and taste.
A tasting which is carried out blind: among the choice of wines, Nadine has one tasted from Moselle. A surprise when guests learn the origin of this wine. “We don’t expect such quality at all and especially a very important wine region here”explains Nadine Pendaries.
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