A Wine to Try: 2010 Domaine Zind-Humbrecht Pinot Blanc
The 2010 Domaine Zind-Humbrecht Pinot Blanc goes with Tarte flambe, seafood salad and poached salmon. (Ricardo DeAratanha/Los Angeles Times/MCT) Purchase photo reprints »
A WINE TO TRY
2010 Domaine Zind-Humbrecht Pinot Blanc
A balance of ripeness and acidity
Goes with: Asian and Californian cuisine
I’m a longtime fan of wines from the Alsace estate Zind-Humbrecht, which can trace its wine growing history back to the Thirty Years’ War in the 17th century. Who wouldn’t covet any of their stunning grand crus? But a Tokay Pinot Gris from Clos Saint Urbain from Rangen de Thann, say, is strictly a special occasion wine. The estate’s entry-level 2010 Pinot Blanc, however, is very affordable, and it’s a perfect white for everyday drinking. Scented with flowers and peaches, it’s crisp yet with ripe fruit and a thrilling complexity. Versatile with food, it can go from a tarte flambe or seafood salad to poached salmon or grilled Santa Barbara spot prawns. And it has a special affinity for Asian and fusion cuisines and the crazy quilt of flavors that make up California cuisine.
— S. Irene Virbila, Los Angeles Times