Auxerrois quality wine, dry

Auxerrois from the Gleistal near Jena — a grape variety that has been native to Thuringia for centuries and today only survives on a few old sites.

The Gleis Valley has one of the warmest microclimates in Central Germany. The steep limestone and sandstone slopes store heat and give the wine a pronounced mineral character, which is typical for Auxerrois in this region.

In the glass, it displays a pale straw yellow. The nose offers aromas of ripe pear, mirabelle plum, and a hint of white blossom. On the palate, it is medium-bodied with lively acidity without harshness, and a slightly spicy, mineral finish. Not a heavy wine—rather, precise and fresh.

• Dishes: Asparagus with hollandaise sauce, trout poached in court bouillon, light goat cheese or quiche Lorraine
• Temperature: 10–12 °C
• Occasion: Summer evening on the terrace or as a simple accompaniment to lunch