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Terres d'Étoiles Riesling 2018 - Domaine Christophe Mittnacht
Domaine Christophe Mittnacht

TERRES D'ÉTOILES RIESLING 2018 - DOMAINE CHRISTOPHE MITTNACHT

  France
€26.00
22.20
€22.20
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ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Unbeatable Alsacian Style!

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Why do we love it?

Alsace's elegant yet crisp style is sublime, so we had no choice but to succumb to the charm of Terres d'Etoiles Riesling by Domaine Christophe Mittnacht. With bone-crushing acidity and impressive concentration, it automatically enters the "Must Taste Wines of the Year!

The winery was established in 1963 and they have vineyards in the finest sites of Hunawihr, Ribeauvillé and Mittelwihr. Family's passion for their land and wine led to biodynamic cultivation in 1999 and thus became one of Alsace's first certified biodynamic wineries. Christophe is married to Yuka, a well-known Japanese chef and this has somehow influenced the style of his wines making them super gastronomical. His wines are characterized by fruit purity, their sharp acidity and their strong mineral character.

Terres d'Etoiles is a Riesling designed to take you to the stars, as its name implies.

Taste it and you will understand what we mean!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Pale lemon color and attractive aromas of lemon, grapefruit, pineapple, lime, peach and green apple. It has sharp acidity and medium body while the mineral sensation is quite intense on the palate.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13,5%
Origin Alsace
Variety Riesling
Aromas lemon, grapefruit, pineapple, lime, peach, green apple, wet stone
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 8+ years
Closure Cork
Organic Yes

TERRES D'ÉTOILES RIESLING 2018 - DOMAINE CHRISTOPHE MITTNACHT

PAIR IT

with grilled fish, oily fish, seafood, chicken dishes.

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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