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Gyotaku 2023 - Domaine Christophe Mittnacht

Alsace meets Japan in a remarkable gastronomic pairing.

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Gyotaku 2023 - Domaine Christophe Mittnacht
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Domaine Christophe Mittnacht
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At your doorstep in 1 - 3 days
Free Shipping
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Why do we love it?

Gyotaku Mittnacht 2023 is crafted by the biodynamic Domaine Christophe Mittnacht, one of Alsace’s most innovative estates. Inspired by the Japanese art of Gyotaku and the collaboration between Christophe Mittnacht and his wife Yuka, a renowned Japanese chef, this wine was created with a clear purpose: to shine at the table alongside sushi and other Asian dishes. 

The blend consists of 35% Pinot Blanc & Auxerrois, 25% Pinot Gris, 20% Gewürztraminer, 15% Riesling, and 5% Muscat. The wine is fermented and aged in large oak foudres for 6 to 9 months, developing an elegant, subtly creamy texture. 

Give it a try! 

Tastes Like

In the glass, Gyotaku Mittnacht 2023 reveals aromas of citrus fruits, white flowers, and stone fruits. 

On the palate, it is medium-bodied with vibrant acidity and a creamy texture. Ripe fruit, hints of honey, and mineral notes come together in a refined and harmonious whole.

Aroma
Body
Acidity
Aromas
aromas of citrus, white flowers, and stone fruits.
Pairs with
sushi, sashimi, shellfish, fish, and all kinds of seafood.
Technical stuff
Color White
Type Dry
Year 2023
Alcohol 13%
Origin Alsace
Variety Pinot Blanc, Auxerrois, Pinot Gris, Gewurztraminer, Riesling, Muscat
Bottle Size 750ml
Barrique 6–9 months
Serving temperature 10°C
Aging 4 years
Closure Cork
Organic Yes
Domaine Christophe Mittnacht

Domaine Christophe Mittnacht is a pioneering winery in Alsace, with a history dating back to 1963 and vineyards in top villages such as Hunawihr, Ribeauvillé, and Mittelwihr. Since 1999, it has practiced biodynamic viticulture, making it one of the first certified estates in the region. Christophe, inspired by the culinary perspective of his wife Yuka, crafts wines with razor-sharp acidity, purity, and a pronounced mineral character perfectly suited for the table.

PAIR IT

It pairs beautifully with sushi, sashimi, shellfish, fish, and all kinds of seafood. 

Grilled sea bass with spicy soy sauce

  • 2 seabasses (500 grams each), with guts and scales removed
  • olive oil
  • salt and pepper
  • a handful of fresh herbs (rosemary, oregano)
  • 2 lemons or 1 orange
  • 10 g of fresh ginger in thin slices
  • Extra slices of lemon or lime for serving
  •  For the sauce
  • 2 tbsps. of olive oil
  • 2-3 cloves of garlic, finely chopped
  • 1/2 to 1 fresh hot pepper, in thin slices (depends on your preferences)
  • 1/2 cup soy sauce
  • 1/2 tsp. of sugar

Preheat your barbecue or light the charcoal. Gut the fish, remove the scales, and wipe it well. Make 3-4 vertical, to the bone incisions on each side of the fish. Brush the fish, in and out, with olive oil. Season with salt and pepper, in and out. Put in the fish's belly some fresh herbs and slices of lemon or orange. Put slices of ginger in the incisions you made earlier.

Place the fish in a baking pan. After the bbq is ready or after the grill has warmed up well, bake for 5-7 minutes and then turn it on the other side for another 5 minutes.

For the sauce, place a small saucepan on medium to high heat. Add the olive oil and when it's heated up, add the garlic and the chili peppers. Cook for 30 seconds. Add the soy sauce and sugar and allow to boil for 1 minute.

 Pour the sauce over the fish and serve with slices of lemon.

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Domaine Christophe Mittnacht

Gyotaku 2023 - Domaine Christophe Mittnacht

WHITE
-10%
€26.04
€23.44
Aroma
Body
Acidity
Aromas
aromas of citrus, white flowers, and stone fruits.
Pairs with
sushi, sashimi, shellfish, fish, and all kinds of seafood.

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