About Domaine Zind Humbrecht
The properties of Zenon Humbrecht and Emile Zind merged in 1959 to form Zind-Humbrecht. The domaine now covers 40 hectares in five villages in the Haut-Rhin; its best parcels from four Grand Cru vineyards: Brand, Hengst, Goldert, and Clos St. Urbain on the steep slopes of Rangen. Master of Wine, and vigneron extraordinaire, Olivier Humbrecht, directs operations here. His supremely rich, complex and concentrated wines are controversial owing to their overwhelming power, often considerable residual sugar and flamboyant personalities. But this is one of the world's great producers of white wine, with no corners cut in the vines or winery. It's hard to choose a favorite variety here, as Humbrecht excels with Riesling, Gewürztraminer, Pinot Gris, Muscat and Pinot Blanc. Vendange Tardive wines here are as rich as most producers' Sélection de Grains Nobles. Much of the success here can be attributed to low yields, late harvests, and biodynamic viticulture, which Humbrecht introduced in full in 1998. Depending on quality, between 10,000 and 18,000 cases of wine are produced each year, 75%-85% for export.
Ranges from dry to sweet, but deeply aromatic in all styles
Munster cheese, pork, goose, spicy Asian food
One of the wine world's love-it-or-hate-it grapes, Gewürztraminer is for many wine lovers the signature variety of Alsace. Its highly perfumed aromas of rose petal, smoked meat, lychee, grapefruit, and spices are immediate and captivating, although some examples lack refinement and seem a bit blowzy owing to low acidity and high alcohol. Gewürztraminer is as unlike the steelier, more aristocratic Riesling as a white grape can be. No other region of the world has been able to produce significant quantities of Gewürztraminer that even approach the decadent richness and exotic fruit qualities that the best producers in Alsace achieve. Still, other than late-harvest versions, Gewürztraminer is normally a dry wine in Alsace, despite smelling like a sweet one. Gewürztraminer marries beautifully with rich, fatty dishes like pork and goose or ripe cheeses, as well as with the exotic spices of Moroccan, Indian, and Far Eastern cuisines.