Saveurs-Wine Words blog recently caught up with Mathieu Deiss, Jean-Michel’s son and the newly installed winemaker at Domaine Marcel Deiss, for an intimate look at the domaine’s philosophy behind winemaking: tradition, elegance, and precision. Host Rebecca Leung points to the Grand Cru Altenberg de Bergheim as an ideal companion for Cantonese food.
Watch the entire interview below (in English and Cantonese):
What’s the best wine for Thai takeout? Domaine Marcel Deiss Riesling cuts the heat of shrimp curry with lemongrass perfectly, according to NorthJersey.com.
As for Deiss’ premier- and grand-cru offerings, check out these videos (all in French) of him explaining the distinction anf interplay between grape varietal and terroir in providing character in Alsatian wines, along with lengthy discussions of Altenberg de Bergheim, Burg, Rotenberg, and Burlenberg.
Even if you don’t speak French, you can see in the video linked below a little bit of the obsessive vineyard work that Jean-Michel Deiss carries out.
