The great reunion
Philippe Kubler has been managing the Paul Kubler family wine estate in Soultzmatt since 1620. The estate, which includes the Grand Cru Zinnkoepflé, offers high quality wines that reflect the good care of the vineyard: between ploughing, organic composts, manual harvesting and exclusive use of natural products, among others.
For his part, Jean-François Antony follows in the footsteps of his parents, Bernard and Jeanine Antony. Initially itinerant grocers, they inaugurated their first maturing cellar in 1983, then the tasting cellar in 1986. Many great chefs and illustrious personalities have fallen under its spell, such as Alain Ducasse. Today, the cheese factory supplies more than thirty starred restaurants in France and many others throughout the world, even in Asia.
The 9 proposals for cheese & wine pairings
With the help of Jean-François Antony, Philippe Kubler wants to show that Alsace wines have a place on every table, all year long. Through 9 pairing suggestions, the wines of the Kubler estate find their harmonious consonance with the cheeses, from the most famous to the most confidential, of the Antony cellar.
Discover the first 5 pairings between the Alsace wines of Domaine Paul Kubler and cheeses of the Antony cheese dairy.
Agreement 1
Pinot noir Weingarten
This cheese of artisanal production, breaks with its basic and industrial stereotyped image. With its beautiful orange-red flesh, Mimolette can be a great cheese, extremely complex with fruity notes and an original touch of rusticity.
Old mimolette of the Bernard brothers
This wine finds its origin in a terroir of clay and pink sandstone. Delicate and deep, it is marked by a remarkable aromatic intensity of burlat cherry and morello cherry subtly roasted. Its mouth is dense and delicately spiced, with warm and silky tannins.
Agreement 2
Pinot Blanc Les Panetiers
This cuvée is a tribute to a family baking tradition, operated from 1620 until the 20th century. We find in this wine, the toasted and brioche notes of a bakery, between sweet fruit scents in the nose, and the elegance of flowers in the mouth.
Ewe’s milk diamond from the Lazuech family
Exclusive to the Lazuech family, this cheese, which looks like a goat’s cabécou, is as creamy as a caress. It is ideal as an aperitif to appreciate all its delicacy and summer freshness.
Agreement 3
Pinot Gris Les Combes
Bred in microclimates with marked thermal amplitudes, this dry and racy Pinot Gris expresses itself on all occasions. Its nose opens with a smoky, toasted frame, embellished by mirabelle plum, peach, apricot, and fresh hazelnut; and it develops a beautiful balance in the mouth.
Abbey of Citeaux
The great cheese tradition of the Cistercian monks, at the origin of many cheeses, reminds us of the world of wine. Made in the abbey, this washed-rind cheese is a cousin of the Reblochon, with a more developed fruity taste.
Agreement 4
Riesling Les Pierriers
This Riesling, which grows on the summit of the Weingarten area, is characterized by the pronounced minerality of this emblematic grape variety. It is enriched with intense notes of citrus, lemon, pink grapefruit and gooseberries, and offers a nice length in the mouth.
Red cow parmesan
Italian pride and joy, Parmesan cheese is, without a doubt, one of the greatest cheeses in Europe. The red cow is a historical breed of which there are still rare specimens. A great Parmesan like this one, with its straw yellow color and lingering flavors, is best enjoyed as an aperitif.
Agreement 5
Gewurztraminer Nuances de Néroli
The powerful aromas of this Gewurztraminer develop on sweet, spicy and flowery notes, typical of this variety: lychee, rose, mango, passion fruit. Its sensuality and its enveloping delicacy, make it a bewitching elixir.
County Summer 2019
Comté is the French hard cheese par excellence. Its ageing potential depends on its quality. A good 24 month old comté reaches its perfect balance when it starts to crystallize. It must still be fat and keep its characteristic fruity notes.
Agreement 6
Riesling Breitenberg
Its exceptional location on the latest slope of the Noble Valley, and the nature of its soil made up of avolcia sandstone, gives this Riesling all the minerality and the emblematic breadth of its terroir. It combines power and elegance and continues on a long and fine salinity.
Arbori of Johanna
Contrary to the idea of a Corsican cheese, this goat cheese prepared from raw whole milk is a tasty, aromatic and rather soft cheese. With her herd of 140 goats, Johanna Soton embodies a new generation of cheese makers, modern and enterprising.
Agreement 7
Sylvaner Cuvée “Z
La Petite Tête au Soleil
Born on a prestigious and emblematic hillside, this Sylvaner is majestic: a great terroir wine, dry and aromatic, with oriental notes of spices, white pepper, sun-drenched apricots, cut hay, and a touch of toast. Exhilarating and ample in the mouth, it combines power, finesse and saline length.
Refined Brie de Meaux
It is one of the greatest classics of French cheese. If it is well chosen, it tells a more complex story than it seems. It offers flavors of undergrowth and noble mushrooms, and we also find the creamy side of mushrooms in the pan.
Agreement 8
Gewurztraminer Grand Cru Zinnkoepflé
Born from hundred-year-old vines on an exceptional hillside, this Gewurztraminer expresses a great maturity and a mellow balance. Its exuberant nose of rose, violet, rosehip, tangerine, and ginger, is combined with a generous and sensual palate, and an elegant and refreshing finish.
Geisster of the Farm of the Wild Thoughts
In the Guebwiller valley, the Pensées Sauvages Farm has been producing traditional cow’s milk Munster cheese for 30 years. Three years ago, the producers decided to innovate by reinterpreting the recipe with goat’s milk: thus was born the original goat’s “munster”.
Agreement 9
Gewurztraminer Late Harvest
Grand Cru Zinnkoepflé
The over-ripe and concentrated grapes of “noble rot” of this Gewurztraminer, require the greatest care during the picking. Considered as one of the greatest sweet wines, this remarkably complex wine honors the Grand Cru Zinnkoepflé, which brings together the perfect conditions for its development.
Roquefort by Vincent Combes
Master Cheesemaker with the EPV label, Vincent Combes is the smallest of the Roquefort craftsmen. It represents only 1% of the production, and its know-how has been passed down through the family since 1923. Its cheese is extremely fine, buttery, with the right balance.
Practical information
Antony Cheese Factory
Website
http://www.fromagerieantony.fr/
Facebook
https://www.facebook.com/antonyeleveursdefromages
Domaine Paul Kubler
Website
https://www.paulkubler.com/
