About Domaine Dirler-Cade
Founded in 1871 by one Jean Dirler in southern Alsace, this family-owned domain is now run, five generations later, by another Jean Dirler. Through time the estate has grown in size, adding the acreage of Domaine Hell-Cade in Guebwiller in 2000, expanding its holdings to 18 hectares, much in the Grand Crus Spiegel, Saering, Kitterle, and Kessler. Domaine Dirler-Cade has been farmed biodynamically since 1998 and has been certified biodynamic since 2007. Though it bottles Pinot Noir, the domain is best known for its dry, classically structured, mineral-rich white Alsace varietals. Dirler's slow-developing wines are typically suggestive of citrus and orchard fruits, displaying stronger soil tones than many in the region. There's barrel fermentation for the Riesling and Pinot Gris, and tank fermentation for the other white wines.
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.