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Sipping Alsace Wines with Famille Cattin

Considered one of the world’s great wine regions, France’s Alsace has long been a player on the international stage with its exceptional still and sparkling wines. With 12 generations at the helm, the Cattin family has been at the center of this region’s wine production since 1720.

Cattin family

France, you say, has many wine regions, so what sets Alsace apart? While France does boast a large number of regions devoted to making wine, most are warm climate areas where red wines dominate. Alsace, with its moderate climate and northerly geographic position next to Germany, is known for its production of white wines, and so holds a special place in the often-complicated world of French winemaking. Let’s take a closer look.

Jacques & Anais Cattin
Jacques and Anaïs Sirop Cattin

Domaine Joseph Cattin ( is the largest independent family-owned winery in Alsace and is located in the small village of Voegtlinshoffen, just South of Colmar. Now run by husband-wife family members, Jacques and Anaïs Sirop Cattin, the winery makes wines across the full spectrum of what Alsace offers, with particular emphasis on Riesling, Gewurztraminer, Pinot Blanc, and their self-professed specialty, Crémant d’Alsace sparkling wine – all of which are widely available in the U.S.

Cattin's Hatschbourg vineyard
Cattin’s Hatschbourg vineyard dates back to 1188. Throughout the centuries vineyards were planted by Augustinian monks, bishops and even a Hungarian Queen. Today it cultivates Alsace’s four “noble grape varieties” – Riesling, Muscat, Pinot Gris and Gewurztraminer. Vines are planted on slopes, with an altitude varying from 200 to 330 m. In the heavy, deep and well-drained soils composed of marl, clay and limestone. (reference

The family currently owns just over 160 acres of vines throughout the area, and like a majority of Alsace producers, farms their vineyards organically. “We’ve been farming this land for 12 generations,” said Anaïs Cattin, “by farming our vineyards sustainably, we have a better chance to ensure this winery will produce for the next twelve generations.” Cattin’s wines, all certified vegan, by the way, are produced in two separate wineries, one for still wines , the other dedicated exclusively to the production of Crémant d’Alsace.

Joseph Cattin
Winery namesake Joseph Cattin was a viticulturalist whose expertise in grafting rootstock played an important role in saving Alsace vineyards from phylloxera in the 19th century.

Cattin’s whites are textbook Alsace wines, with each expression showing true varietal character whether made as AOC classified wine or coming from specific “Cru d’Alsace” vineyards – those next level properties showing unique terroir that are designated as the best vineyards in Alsace. A hallmark of Alsace wines is their beautiful compatibility with food. “While they can be consumed anytime, these are food wines,’ said Jacques Cattin, “their weight, acidity, and depth of flavor all condone pairing with not just the local cuisine of Alsace, like our famous choucroute, but with a variety of other foods, including cheeses, meats, and even fish.”

Crémant d’Alsace, sparkling wines made in the Méthode Traditionelle, are vinified in the same way as Champagne, but utilize the grapes varieties of Alsace in addition to those traditionally used for making champagne. The most popular styles are Brut, usually made with local white grapes but can also include Chardonnay; and Brut Rosé, which can only be made with Pinot Noir.

“Alsace’s dry climate and cool evenings during the growing season create the perfect combination for giving our grapes the acidity needed to make excellent sparkling wines,” said Jacques of his family’s Crémant d’Alsace. “And not having to rely exclusively on Chardonnay and Pinot Noir, two of the industry’s most expensive grape varieties, allows us to make wines of individuality and also keep costs in check, which in turn allows us to provide wines of great value for the price.”

With most Crémant d’Alsace wines priced at under $25, it’s a win-win in our opinion, and helps make Crémant d’Alsace Brut and Rosé some of France’s best sparkling wines.

Cattin wines we tasted; all available in the U.S.A.  Imported by T. Edwards Wines.

Cattin wines

Riesling AOC Alsace 2018, SRP: $17. Appearance: bright and pale yellow with green reflections. Nose: mineral with citrus flowers. Palate: fresh, dry and mineral, with grapefruit flavors. Pairings: sushi, choucroute, goat cheese.

Gewurztraminer AOC Alsace 2017, SRP: $18. Appearance: clear, pale gold. Nose: perfumed nose with lychee and mango aromas and a delicate touch of rose water. Palate: ripe exotic fruits with floral notes; well-balanced between spiciness and freshness; a long-lasting finish. Pairings: curries, chicken or vegetable chili, strong cheeses (e.g., real Munster cheese from Alsace).

AOC Crémant d’Alsace Brut, SRP: $22. Appearance: bright pale gold; fine bubbles. Nose: fresh; green apple and white flowers. Palate: fresh and dry palate; lively acidity balanced with fruitiness of green apple and lemon; fine and creamy bubbles. Pairings: apertif, fish, white meats.

AOC Crémant d’Alsace Rosé, SRP: $20. Appearance: clear; elegant salmon pink; abundant and dynamic bubbles. Nose: fruity especially red fruits such as cherry and black currants. Palate: refreshing and creamy with fruity aromas such as strawberries and lemon. A clean and long lasting finish. Pairings: spicy Asian  dishes, fruit desserts.

If you visit Cattin Winery, try the wine and cheese pairing. We learned Jacques Cattin is a cheese enthusiast who studied cheesemaking.

Listen to The Connected Table Sips with Jacques and Anaïs Sirop Cattin


A G’Day To Frankland Estate’s Hunter Smith in Western Australia

When your wine is called Isolation Ridge, it’s a pretty sure bet that getting to where its made will probably include a lot of driving, and not necessarily on major roads. Of course, once one leaves the relatively few major cities on the world’s smallest Continent, that can be said for much of Australia.

That said, driving to Frankland Estate, situated in a remote region of Western Australia about 250 miles Southeast out of Perth, one gets the feeling that reaching it may never happen (helicopter, please!). But it’s the wines that keep you driving, as Frankland Estate, founded in 1988 on a sheep station situated about 25 miles north of the Southern Ocean, produces some of that country’s best.

Vineyards at Frankland Estate in Western Australia
Vineyards at Frankland Estate in Western Australia

For all the wine Australia makes, and it makes a lot, the wonderful wines of Western Australia, (the most notably recognizable region of which is Margaret River, further West and closer to Perth), often get overshadowed by their more Easterly counterparts from places like Hunter and Barossa Valleys, two of Australia’s most well-known winemaking areas. Which is surprising, since Western Australian winemaking accounts for over 25% of the country’s total production of premium wines.

All that is starting to change however, and it’s thanks to people like the Smith family, owners of Frankland Estate, who are dedicated to not only making superb wines, but making sure that they do it the right way, through organic farming practices and identifying what grows well (i.e., not just planting what people seem to be drinking at the moment) and making that.

And what Frankland Estate is known for is Riesling and Shiraz, both of which adapt well to the cooler climate of the region and make wines of particularly exceptional and unique character. The Riesling is consistently rated among the country’s top wines in its category, and the Shiraz also produce wines that are internationally acclaimed and sought after due to their distinctly different characteristics (more pronounced tannins and aging potential) than the softer, fruit-forward, drink-it-now Shiraz coming out of the hotter growing regions of Eastern Australia.

Frankland Estate Wines
Frankland Estate Wines

Frankland Estate produces about 15,000 cases overall and has about 75 certified organic acres under vine. Wines include Isolation Ridge Riesling, Shiraz, and Chardonnay, and the same varietals under the Rock Gully moniker, and ode to the geographic area and also street address of the winery. Other wines include Poison Hill Riesling and Netley Road Riesling, and also the Estate’s flagship red wine: Olmo’s Reward Red, an award-winning traditonal Bordeaux blend using Cabernet Sauvignon, Cabernet Franc, Merlot, and Malbec.

The wines of Frankland Estate are worth a drive if you’re feeling adventurous, have a Roo Bar on your Land Cruiser, and happen to be in Perth. Or, thankfully, they’re also available in the U.S. which would probably be a bit more convenient, particularly once you run out and need to get more.

Hunter Smith, Frankland Estate Winerty
Hunter Smith, Frankland Estate Winery

Hear from Frankland Estate Co-Owner and Co-Vintner Hunter Smith, whose parents Barrie Smith and Judi Cullam founded Frankland Estate in 1988. Sheep farmers since the 1970s, Smith and Cullam were inspired by a trip to Bordeaux and working two vintages in that region of France. Hunter and sister Elizabeth joined the family business.  And then there’s Gladys the Guinea Hen, the winery’s mascot, who’s in charge of critter and pest control.  Can we have a “G’Day Mate” shout out for this show? January 27th, 2pm EST on The Connected Table LIVE! on



Twitter: @FranklandEstate

U.S. Importer: Quintessential Wines.

Melanie Young and David Ransom, Hosts The Connected Table LIVE!
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