À chaque plat, ses vins - l'accord idéal des mets et nos crus du Rittersberg:

quelques photos des plats que nous avons dégusté cette année pour vous donner des idées....

We have been waiting for long time:

The new creation by Auberge Ramstein

is now ready for tasting!

The 'Terrine du Rittersberg' is a game terrine from deer or doe hunted in the forest of Scherwiller.Here served with a chutney from elderflower and cristalized elderflowers.

We suggest our Gewurztraminer Rittersberg Classique 2010 - a perfect harmony!

2 years fermentation using our natural wild yeast only.

Taste this delicious shrimp tempura with our Gewurztraminer Rittersberg Classique 2011 - a perfect harmony!

Oyster variations - served with a glass of sparkling Crémant Rittersberg Brut Zero: no sulfites added. Our classical blend of Pinot Blanc and Pinot Noir grapes.

Mild smoked salmon - best quality from Scotland - served lukewarm on green asparagus and an emulsion from fresh alsatian morels.

The wine: Pinot Gris Rittersberg Réserve Personnelle 2010, dry, rich and as well with its smokey note!

 

You like beef? We too - especially when such a beauty is waiting for the grill!

The Pinot Noir Rittersberg Grande Réserve is the right wine for this mouthwatering dish!

We adore our homemade Sushi with a nice glass of super-dry Pinot Auxerrois Rittersberg from organic production of course.

Dim Sum with fried pumpkin chips - here our Pinot Blanc Rittersberg Classique is our all time favorite dry white wine.

Taste our Crémant Rittersberg with your next Tiger Prawns: they will adore this elegant sparkling and jump with the bubbles.

 

Another favorite dish: fresh lobster (cray-fish) from South Africa

makes a perfect match with our Riesling Rittersberg Réserve Personnelle 2009 -

from our old vines about 75 years old: full bodied dry Riesling.

 

Spring season in Alsace means: high season for asparagus:

what else than a Muscat Ottonel Rittersberg 2011 -

fresh, fruity and super dry.

 

Shrimps on fried rice - so simple but so delicious!

However, only when served with

our Riesling Rittersberg Réserve Personnelle 2009- a very dry

Riesling with a pleasant acidity and

mineral structure.

 

Our smiley: best olive oil and a pintch of balsamico vinaigre - some fresh bread and a glass of Pinot Gris Rittersberg Réserve Personnelle makes a perfect starter.

 

 

For New Year dinner we couldn't

find any better match with the

lobster than -

our Crémant Rittersberg Brut Zero.

A pan fried filet of sea fish on a potatoe puree and served with green asparagus.

A dry wine like our Pinot Gris Rittersberg Réserve Personnelle makes a perfect match.

Live can be so kind: home-made nougat icecream by our Chef Nicolas Ramstein - served on the terrace in summer with a glass of Pinot Gris Rittersberg Grande Réserve 2009 - a delight!

Soup of the day prepared by Chef Jean-Paul Schmitt - with the catch of fresh fish of the day: some salmon, some shrimp, some scallops - all raw, placed in boiling hot fish bouillon and served with a glas of powerful Pinot Gris Rittersberg Réserve Personnelle.

 

Turf and Surf: a lovely dish from South Africa - lamb and shrimps

on a herbal risotto. It is time

now for our Pinot Noir Rittersberg

Réserve Personnelle.

100 % hand picked grapes and manual selection. Fermentation with natural yeasts only in 1-3 year old oak barrels - 12 months on the yeast, not filtered.

Nicolas Ramstein prepared this filet de Lotte - on a safron spiced sauce that we decided to serve with our Riesling Rittersberg Réserve Personnelle 2009- a fullbodied dry Riesling with a pleasant acidity and mineral structure.

 

 

Slices of lamb shoulder on a mashed potato bed, served with seasonal vegetables and a red wine reduction - best served with a glass of our Pinot Noir Rittersberg Grande Réserve 2008 - in case you are lucky still having a bottle...

 

 

 

A lovely chicken plate - delicious with our Pinot Blanc Rittersberg Classique, our all time favorite dry white wine.

What a beauty: white chocolate mousse with a nougat ice cream.

Try our Pinot Gris Rittersberg Grande Réserve 2009 with this desert - just 20 grams of residual sugar are perfectly enough for this flag-ship wine.

 

South Africa on a plate:  kudu filet, so tender and soft. It is time

now for our Pinot Noir Rittersberg

Réserve Personnelle.

100 % hand picked grapes and manual selection. Fermentation with natural yeasts only in 1-3 year old oak barrels - 12 months on the yeast, not filtered.

 

 

A typical dish from Alsace:

La Tourte - a local pie with veal marinated in our lovely Riesling -

so we recommend our Riesling Rittersberg Réserve Personnelle 2008 to underline the flavours of 'La Tourte'

A piece of veal on polenta, served with fres mushrooms.

Don't forget the Pinot Noir Rittersberg Réserve Personnelle - open the bottle at least 1 hour before serving at ambient temperature!

Dacquoise - a desert based on fruits, a composition of Chef Nicolas Ramstein in Scherwiller.

We served it with a glass of Gewurztraminer Rittersberg Vendanges Tardives 2007, winner of the gold medal at the international competition of the world's best Gewurztraminer!

 

 

It's winter, it's cold, it's time for a wonderful raclette dinner - with a bottle of Riesling Rittersberg Réserve Personnelle 2009 - a mineral, dry Riesling of beautiful complexity.

 

We are always offering a large selection of Vendange Tardive wines - that usually are awarded at international competitions for their elegance and seducing sweetness that is perfectly balanced by an amazing acidity.

Here in combination with a chocolate tart variation.

 

One of my favorite dishes: fried chicken with many fresh herbs stuffed under the skin and inside the bird.

A dry Pinot Gris - our Classique or our Réserve Personnelle is the choice for this adorable dish: the slightly smokey notes of the Pinot Gris Rittersberg make a perfect match.

 

Another outstanding fish course we had at Auberge Ramstein in Scherwiller: perfectly cooked, on a bed of pumpkin puree this dish is waiting for a glass of refreshing dry Riesling Rittersberg Réserve Personnelle: our most powerful Riesling with a perfect mild acidity.

 

Right guess: we loved this rack of lamb - to be correct, this was in South Africa and you see this famous Karoo-lamb.

The Pinot Noir Rittersberg Grande Réserve is the right wine for this mouthwatering dish!

 

 

Thank you Nicolas Ramstein for this delicous starter: foie gras cubes in roasted sesame seeds!

For those of you who adore a sweet wine with the foie gras, you will agree to share a glass of Gewurztraminer Rittersberg Vendanges Tardives 2007, winner of the gold medal at the international competition of the world's best Gewurztraminer!

 

 

Fried fish filet italian style is best served with our Riesling Rittersberg Réserve Personnelle

- well, our Pinot Blanc Rittersberg Classique would make a nice match as well.

 

 

 

A beautiful salad for all seasons with homemade smoked salmon and fresh figues.

A dry wine like our Riesling Rittersberg Classique makes a perfect match.

 

Home made goose liver pate with a mango chutney - for those who love this, we recommend our Gewurztraminer Rittersberg Vendanges Tardives 2007, winner of the gold medal at the world championship of the best Gewurztraminer.