AN ALSACE masterclass WITH DR STUART CALDER AT THE WATERFRONT CAFÉ
Our September tasting offered a beautifully structured journey through the wines, vineyards and traditions of Alsace. Guided by Dr Stuart Calder, members explored the region’s distinctive semi‑continental climate, its mineral‑rich Vosges foothills and the celebrated Grand Cru sites that shape Alsace’s most expressive wines. The evening combined relaxed enjoyment with deep insight, enriched by Stuart’s engaging storytelling — including his much‑loved tale of the Munster cheese carried faithfully (and fragrantly) through an entire wine discovery trip by his good friend Terry Herbert, fondly remembered by many.
The evening was further elevated by the Waterfront Café, whose delicious food and warm, professional hospitality complemented the tasting beautifully. My grateful thanks also go to Peter Taylor for his meticulous assistance in organising this highly successful event.
What followed was a tasting that revealed the breadth and character of Alsace: from crisp, mineral‑driven whites to rich, textural Pinot Gris and long‑lived Gewürztraminer. Below, you’ll find the full set of margin tasting notes, including producer backgrounds, vineyard context, tasting impressions and food pairings for each wine.
All wines available from The Wine Society, Stevenage.
🥂 Crémant d’Alsace Cuvée Julien (Dopff au Moulin) • Riquewihr • 12% ABV • Pinot Blanc & Auxerrois • £14.50
Taste: Fresh, clean, lively; delicate fizz with added complexity from extended lees ageing.
Style: Versatile, bright, classic Alsace aperitif.
Food match: Ideal as an aperitif; excellent with light canapés and festive dishes.
🍃 Sylvaner 2024 (Léon Beyer) • Eguisheim • 12% ABV • Sylvaner • £13.50
Taste: Dry, fresh, blossom‑led with stony minerality and white‑peach notes.
Style: Traditional, crisp, gastronomic.
Food match: Seafood, poultry, soft goat’s cheese.
🌿 Pinot Blanc 2023 (Domaine Albert Boxler) • Niedermorschwihr • 13.5% ABV • Auxerrois & Pinot Blanc • £26.00
Taste: Mineral‑driven, saline, focused; citrus, grapefruit and white flowers.
Style: Precise, elegant, restrained; more mineral than fruity.
Food match: Shellfish, delicate fish dishes, light vegetarian plates.
🍐 Pinot Gris Heimbourg 2018 (Zind‑Humbrecht) • Turckheim • 13% ABV • Pinot Gris • £25.00
Taste: Ginger, white pepper, peach, nectarine, honey, quince; saline core with phenolic grip.
Style: Rich, powerful, textural; balanced by freshness and minerality.
Food match: Creamy poultry, richer seafood, dishes with spice or depth.
💎 Riesling Grand Cru Schoenenbourg 2020 (Dopff au Moulin) • Riquewihr • 13.5% ABV • Riesling • £26.00
Taste: Mineral, fresh, concentrated; classic Grand Cru precision.
Style: Structured, age‑worthy, terroir‑driven.
Food match: White fish, pork, Asian dishes with citrus or ginger.
🌸 Muscat Réserve 2024 (Trimbach) • Ribeauvillé • 12% ABV • Muscat Ottonel & Muscat Blanc à Petits Grains • £20.00
Taste: Bone‑dry, floral, aromatic; remarkable freshness and lift.
Style: Concentrated but not heavy; fruity but not sweet.
Food match: Asparagus, light starters, aromatic salads.
💛 Gewürztraminer Grossi Laüe 2014 (Famille Hugel) • Riquewihr • 14% ABV • Gewürztraminer • £36.00
Taste: Rich, sensuous, spice‑laden; citrus zest with plush texture and mature complexity.
Style: Powerful, long‑lived, expressive.
Food match: Spicy Asian cuisine, Munster cheese.
MARGIN TASTING NOTES...
Looking Ahead…
Monday 5th October 2026
Castlegate House, York (YO1 9RP)
6.30 pm – 9.45 pm
In the first‑floor dining room with stairlift access
As summer finally loosens its grip — even if the tomatoes on the windowsill insist otherwise — we find ourselves in that familiar seasonal crossroads: the in‑between moment when you’re not quite sure whether to reach for something bright and refreshing or something with a little more autumnal swagger.
Happily, James Long of Corney & Barrow returns to guide us through this delicious transition with a tasting designed precisely for early autumn. We’ll begin with a welcoming reception fizz before moving into a playful line‑up of two whites, a rosé, two reds, plus an additional white and red to enjoy alongside a generous buffet featuring plenty of vegetarian options.
A gently mischievous autumn warm‑up — just enough richness to welcome the cooler evenings, just enough brightness to remind us summer hasn’t quite left.
The closing date for applications is Friday 25th September 2026.
Members who have not yet received an invitation should contact Jason Valentine, Section Chair.
