Hi everybody!
For our first tasting, we decided to try some Alsace Wines with caramelezed pork.
Our impressions...
BOXLER, Pinot Blanc, 2009:
We loved this wine! Floral, fruity, dry and subtil...! With caramelezed pork, it was ideal. It was a really great surprise for us! You should try it!
Agathe BURSIN, Sylvaner Eminence, 2009:
This one was definitly excellent, but... too much sweet for our caramelezed pork! But!!! It's a very fine wine. Sugar is not a problem with this wine! Try it on aperitive or just for pleasure!!!
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