Domaines Schlumberger: Pinot Blanc Les Princes Abbés 2006

June 26, 2011

Our super market in Bangkok, the Villa Market in Thonglor, offered for a couple of weeks the ‘2006 Pinot Blanc Les Princes Abbés’ by Domaines Schlumberger, Alsace, France.

Pinot Blanc is not one of my favourite grape varieties but I like the wines from Domaines Schlumberger including its Pinot Blanc.. The 2006 vintage, though, needs to be drunk fast. This is why the super market offered the last batch of its remaining stock of Pinot Blanc Les Princes Abbés at a discount.

Instead of charging about 1,500 Bath (about 34 EURO) per bottle, the price dropped to 999 bath (about 22 EURO) which is pretty cheap for Bangkok, although wine prices are terribly high in this Asian metropolis.

If you get some of these bottles in Bangkok you must drink it fast though. Recently we had a bottle just at the edge.

I like the wine which is a a blend of 30% Pinot Blanc and 70% Auxerrois. Citrus fruit and lemon peel is what you can taste in your mouth. The wine is dry (residual sugar 5.6 gr./l) has fine acidity (3.46 gr./l), a good balance and a spritzy kind of feeling.

It can be combined with many foods but especially with Asian cuisine and seafood. In the tropics one has to make sure that the wine is appropriately cooled.

Domaines Schlumberger
100 rue Théodore Deck
68501 Guebwiller Cedex

Tel.: +33 3 89 74 27 00
Fax : +33 3 89 74 85 75

Riesling – Domaines Schlumberger, Alsace

May 25, 2010


These days mussels are inexpensive in Bangkok. So why not having a large pot of mussels of Sunday lunch? Done. I like them cooked with chorizo sausages. In this combination of flavours the mussels are amazing. The pork sausage with the red paprika somehow bring the shells from the sea “to land”, so to say. The dish has bite.

Mussels with chorizo

What to drink with it, was the question? White, OK. But I could not think of any better wine than a Riesling from Alsace. Fortunately, such a Riesling was just at hand. The ‘2006 Les Princes Abbés Riesling’ from Domaines Schlumberger in Guebwiller, about 20 km south of Colmar, Alsace, France, was the ideal wine to go with our food.

Front label

Since 1810 this estate is in the hands of the Schlumberger family. That’s lot’s of tradition in an Australian context. It started with 20 ha under vines. Today the family farms (in sixth generation) about 140 ha of vines of which about half is classified as “Grand Cru”, best locations.

The location (terroir), “The Princes Abbés” ,originally belonged to the monastery in Murbach. Monks always knew what was good for body and spirit. Today “The Princes Abbés” label offers seven Alsatian wine varieties. It is does not belong to the Grand Cru locations of the estate (4 “terroirs” : Kitterlé, Kessler, Saering, Spiegel).

The back label

The Schlumberger’s grow all the fruit for their wines themselves. Yields are kept low. Many vineyards are very very steep. The Schlumberger’s also use drought horses to work their vineyard. This is also one of my dreams when finally settling in Glenburn, Victoria. I intend to buy a pair of Percheron horses for farm work.

The Schlumberger’s farm more land in the vicinity of their vineyards according to organic and bio dynamic principles. Total wine production per year is about 70,000 cases. Well, I should acquire some more of their bottles.

Light golden coulor, gorgeous liquid

“The Princes Abbés” Riesling has great character. It has zest and structure and is a citrus bomb with the oily characteristic of the Alsatian Riesling.

A cork to close the bottle

I should visit the Alsace again. It’s such a wonderful region, easy to reach, just about a two to three hours drive south from Frankfurt. See you there, maybe?

Domaines Schlumberger
100 rue Théodore Deck
68501 Guebwiller Cedex –
Téléphone: +33 3 89 74 27 00,
Fax : +33 3 89 74 85 75

A pesto pasta with Alsatian Riesling

October 25, 2009

My homecoming was celebrated with a dinner featuring one of my favorite pasta dishes: a pasta al pesto. But it did not stop there. The basilico for the pesto sauce was grown on our terrace. Freshly harvested the leaves were processed with pine nuts and the best olive oil we could get hold of in Bangkok. The pictures below shows the different stages of the pesto-making process.


Basilico leaves


Healthy leaves of home grown Basilico


Pesto in the making


The fresh pesto sauce

I tell you this pasta was worth killing for. What ‘profumo’, goodness me, it filled our kitchen, the living room and transcended to the terrace where it filled my nostrils long before the dish arrived. We treasured every bite.

If you think that in the 1760s French cultural supremacy was so dominant that Italian cooking was considered totally inferior even by Italians. Local cooking had to have the coda, “”perfected in Paris” to be taken seriously. Today, every second top restaurant in Bangkok and indeed in all cosmopolitan world cities is Italian. That’s just amazing!


Linguine with pesto

We celebrated the reunion with a French Riesling from Alsace, a ‘2006 Les Princes Abbes, Domaines Schlumberger, Riesling’. The price was a bit on the high end for us. TBH 1,600, about 32 Euro (or US $ 48), from our local super market is quite some money. That it sells for about US $ 20 in California somehow consoled me. We thought that life is just too short to waste it with drinking cheap wine and the occasion warranted something special, and special this Alsatian Riesling was.


This wine is just a wonderful specimen of Alsatian Riesling and it went very well with the pesto pasta. The fresh and fruity wine with aromas of citrus, lime and lemon and some floral notes, opened our taste buds wide. The wine has character and shows its typical Alsatian traits with some refined and not overpowering petrol notes. Alcohol is 12%, and just right. The finish is pleasantly vibrant but not overly long.