Louis Sipp Crémant d’Alsace

Product Description

Louis Sipp commenced production at the end of the First World War when Louise Sipp acquired vineyards whilst her husband was on the Russian front. Domaine Louis Sipp now has about 40 hectares of vines whose own 4 of the Grands Crus Kirchberg and Osterberg in Alsace. It was also at this time that the first casks are acquired. Some still in use, are visible in our cellars. At this time, the grapes harvested in vineyards located on the Kirchberg (now Grand Cru) took on their backs in baskets until then presses located at the top of the city. In 1920, the first quality distinctions are awarded to wines. From 1962, the son of Augustus, Louis, Pierre and assisted by his wife Simone, redirect the vine vineyard towards more qualitative noble grape varieties (Riesling, Gewurztraminer, Pinot Gris). Furthermore the vineyard has expanded by purchasing neighboring vineyard plots to existing plots on the best localities of Ribeauvillé. A new vendangeoir is commissioned in 1964 in order to receive the grapes sixty hectares from exceptional soils located on the Ribeauvillé fracture zone in the best conditions. It’s Etienne Sipp, representing the fourth generation, which presides over the family property since 1996. In an effort to increase the quality, typicality and fine wines, he undertook improvements both in the vineyard and in the winery: working organic vineyard (fully certified in 2005) and in order to respect the integrity of the fruit (pressing of whole grapes), improved traceability for a wine for every terroir.

Light yellow with green reflections and fine, glittering perlage; the bouquet offers aromas of fresh apple, sweet acacia and lemon, with minerals and hints of nuts. The soft mousseux leaves a pleasant feeling on the palate, accompanied by a racy, powerful body and crisp, lemony acidity that brings freshness to this Crémant, long on the finish.

Grower: Louis Sipp
Grape Variety: Pinot Blanc / Pinot Auxerrois / Chardonnay / Pinot Noir
Style: Zesty and Crisp
Country: France
Appellation: Alsace
Vintage: NV
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl

Thai-Style Fishcakes with Sweet/Sour Cucumbers

Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 4

INGREDIENTS

For the fishcakes //

400g/14oz white fish, such as whiting or pollock
1 tbsp fish sauce
1 tbsp red curry paste
1 strip lime zest
1 tbsp chopped fresh coriander
1 free-range egg
1 tbsp muscovado sugar
60g/2¼oz fine beans, chopped
½ tsp salt

For the sweet and sour cucumbers //

70ml/2½fl oz water
150ml/5fl oz rice wine vinegar
150g/5½oz caster sugar
1½ tsp Thai fish sauce
3 red chillies, chopped
1 carrot, finely chopped
¼ onion, finely chopped
1 cucumber, cut into strips

1. For the fishcakes, blend together the fish, fish sauce, red curry paste and lime zest in a food processor or blender.
2. Add the chopped coriander, eggs, muscovado sugar, fine beans and salt.
3. Using wet hands, mould the mixture into patties and place on a baking tray. Transfer to the fridge to set.
4. Preheat the oven to 180C/350F/Gas 4.
5. When ready to cook, warm an ovenproof pan over a medium heat and place the patties in the pan to colour on each side, then bake in the oven for five minutes until cooked.
6. For the sweet and sour cucumber, pour the water, vinegar, sugar and fish sauce into a small pan and bring to a simmer.
7. Stir in the remaining ingredients and remove from the heat to settle and cool.
8. Serve the fishcakes with the sweet and sour cucumbers in a serving bowl on the side.