The trendy Alsace is presented in this magazine ALSACE TENDANCE relating an cooking workshop at Klur Wine estate. It deals about Kugelhopf this famous alsatian speciality and food and wine pairing. To improve your french this is the  un atelier kugelhopf au Vignoble Klur, comme si vous y étiez : "le bio, c'est une culture, et quand on l'étale sous forme de confiture, de sirop ou de chutney, c'est que la recette est l'oeuvre de chefs cuisiniers avertis comme Clarisse Zenner, une amie de la famille Klur. Clarisse vous prend en charge le temps d'un atelier placé sous la bonne garde de "Saint Pathie", personnage peu connu du calendrier mais néanmoins de caractère jovial et à la bonne humeur communicative.
Les ingrédients, toujours bio, utilisés dans sa cuisine sont les herbes folles de nos jardins, des graines, des fruits sauvages, des épices. Dans cet atelier, on s'exerce à la fabrication de la plus emblématique des friandises alsaciennes. "Kougelhopf en folie", c'est le nom de l'atelier, invite chaque candidat à créer son propre kougelhopf. Les ingrédients, miel, safran et sirop de rose, sont atypiques et se prêtent à toutes sortes d'évasions gourmandes. L'exercice est prétexte à une explication de la fermentation du vin. Et comme une bonne pâte bien levée vaut mieux qu'un long discours..."

This saint is not very wellknow... but a really happy felow enjoying life and good meals. For an anniversary or business meeting, a friend come together or family trip, think about the combination wine tasting and cooking lesson. You will try some unusual receipes, picking wild herbs in the vineyards or on the cellar roof, bring them to organic and spicy combinations with the expert help of Chef Clarisse Zenner. All needs to be cooked and meanwhile you will visit the estate, the cellar, taste some wines...after you go to have apéritif, main course and desert with the best food pairing.  It seems that these guests enjoyed the time here

Sometimes it is a little laborious to arrive at the top of the hill, especially if the
visitors travel in such a nice red bus !! but as you get the top the view is wonderfull, overlooking the vineyards and the Alsace plain. Weather is always nice for these walks because Saint Urbain is the one responsible for rain and sun at the right moments… A lot of questions will appear during the walk, why can we see vineyards here and not here ? how old are these stoks ? wich grappe variety, why do we see some vineyards with grass and others without ? what is the difference of organic growing ? aso. After coming back to the estate, have a look at the materials we use, to the press, the cremant cellar, the last place is the round wooden tuns wine cellar for the tasting. You will sleep very well in the evening after a such interesting trip ! We may organise the hiking depending on your walk facilities but the way is very easy to go with appropriate shoes.

A lot of Kugelhopf made by our guests  in 2012 at Vignoble Klur ! Clarisse Zenner knows every little detail about this typicall Alsatian receipe, the needs of the double fermentation like quietness, warmness… very close to organic wine fermentation, you will learn a lot about it ! After a short introduction and demonstration you will create your own combinations using fresch goat cheese, Munster cheese, honey, safran from Alsace or spicies from the house collection to put into your kugelhopf pastry…as soon the kugelhopfs are ready put it in the oven and know be patient, try some wines, discover other tastings and stories….After a while your production is ready ! you will take some home, others will be tasted directly with apropriated wines. Did you thought about cheese kugelhopf and Riesling ? safran and muscat ? pepper and riesling ?  this workshop is a perfect gift for an anniversary party, a friend come together or may be the highlight of your
business trip to Alsace

Chutneys made with wild fruits, specialities cooked in local hay, dessert with edible plants from the vineyards… a lot of surprising moments this year at Katzenthal. Exchange about organic wines, organic way to garden, to cook, to live this program is guided by Clarisse Zenner from the Oiseaux Rares company and
Francine Klur and may welcome small groups from 8 to 12 people. Spices,
homemade condiments, vinagers are prepared before starting the workshop and as
soon you get the program the cooking begins… some of you prepared the muschroms, the others tasted the Pinot Gris Grand Cru Wineck Schlossberg….we used the time of cleaning the place and preparing a beautifull table to visit the estate and have another wine tasting at the cellar. To find the right combinations between the receipes you cooked and the wines was not even easy but amazing… you took some of your production, a receipe booklet and a lot of new ideas home and we hope that you continued the learning by doing !

Passionated by the observation of the nature but the very small nature... they use specific cameras and microscopes and sometimes also very strange glasses to visit wine cellars.... If you like to admire the beauty of a landscape in a water drop you have to join them on this website le Naturaliste. They come from all over Europe and love to exchange experiences and technical informations.

Végétal, animal, épicé, lactique, fruité, torréfié..; 83 descripteurs d'aromes se retrouvent dans le Comté ! et l'accord avec les vins d'Alsace est surprenant: une pointe d'acidité met en valeur et marie ceux qui ont le plus de personnalité, le Gentil de Katz fait merveille avec un Indevillers de juin 2009, et le délicat muscat avec la Grange de Vaivre de mars 2010. Le gewurztraminer pourtant plus ample a parfois du mal à trouver sa place, bref nous nous sommes régalés ! merci aux deux ambassadeurs pour cette découverte et rendez vous sur le site du Comté et ici pour les recettes gourmandes

Le 16 octobre le menu suivant a été concocté et dégusté.... avec les vins correspondants et personne n'a fait de photos....pas facile avec les mains dans les casseroles...

• kugelhopfs en folie, chutney et crémant sans sulfites ajoutés à l'apéritif
• velouté d'ail des ours
• chausson de volaille au foin, spaetzlé maison et pinot gris de vieilles vignes Klur
• fromages de la région, condiments des Oiseaux Rares et Gentil de Katz 
• soyeux de pommes à l'ortie, sablé de noix au coing, fromage blanc à la rose accompagné d'un gewurztraminer Klur

Délicieux....cet atelier est organisé sur demande. On vous attend !

Since october we organised a few cooking and wine worshops at Vignoble Klur and specialy during the christmas time. Backing christmas cooking, spicy chutneys for gifts, tasting wines and kugelhopf with honey, cheese, roses....
These groups from the MAAF and Banque de France company were astonished about their one day trip to Katzenthal enjoying the cooking class, the wine estate visit and tasting and specially the self made meal in coordination with the right wines...
"Je tenais à vous remercier de l’accueil que nous avons reçu chez vous. Tout le groupe a été enchanté et charmé par vos vins. Transmettez aussi nos compliments à Clarisse qui a su ensorceler nos papilles avec des mets si délicats. Merci à tous les 3 pour l’énergie que vous déployez à faire passer les messages ! Vous trouverez en pièces jointes quelques photos…" Toute l'équipe de la Banque de France de passage en Alsace. Et puis il y a eu la Maaf, et la délégation de Destination Vignoble et et et ....

The DNA (local newspaper) has written one page about the "biodynamic hospitality". It's about organic buildings, biodynamic wine-growing and also organic tourism at Klur wine-estate in Katzenthal, which proposes to its visitor wine and discovery workshops,  wine-tasting and wellness journey. In order to encourage alsacian people to discover their own area. A walk around the village is also proposed per the journalist Simone Wehrung , and for those who are afraid of being lost, they can come to the wine-cellar and we will help them. The personnalized workshops of  Clarisse Zenner are especially interesting because of the link between products of the terroir, wine and know-how but in an original way to go back in your roof. We are waiting for you.

Clarisse Zenner and her pumpkin

Sustainable tourisme in Katzenthal

The path, departure from the village, through the grand cru Sommerberg, you will walk next to the wine-cellar, and then up to Niedermorschwihr, the rocher du Corbeau, the Galtz, back to the grand cru Wineck Schlossberg eand the castle Wineck

After a Saint-Médard wine-tasting which combines our wines and the terroirs expression, it's difficult to take the wheel...but we have our grape-picker room with the small courtyard which is always available for our guests. The discover of organic wines was been completed with organic products from farmers from the Kaysersberg valley. This family from Ludwigsburg, and his friends, in Alsace for a few days, have enjoyed it, and a taxi has taken them back to their hotel. Think of it for your next jaunt: "Uns und unseren Freunden hat es super gut gefallen bei Ihnen. Die Weinprobe mit wirklich toll, sehr guten Weinen in lockerer Atmosphäre war einfach perfekt. Der gemütliche Garten und das tolle Wetter haben ebenso dazu beigetragen. Wir acht hatten wirklich sehr viel Spaß! Bitte weiter so!!! Beste Grüße auch an Clarisse aus. Ihr Buffet war sehr lecker und wir hatten einen gemütlichen Abend! Viele Grüße aus Ludwigsburg nach Katzenthal"

We'd like to wish you a happy Easter and invite you to enjoy the first days of spring to taste all this tasty herbs which you can find in the nature now and which clean your organism at the end of this winter.Think of nettle,  sorrel, dandelion, bear's garlic soon, light herb teas, wood energy.
Yesterday, we were pleased to welcome the family Schwab, gathered at the Blue House with parents, grantparents, for a a wine tasting, followed with an organic buffet, made by Clarisse Zenner des Oiseaux Rares. If you feel lilke tasting it, or if you are organizing a journey at Klur, click on "More"

With our expert Hélène Burtscher-Fleck from l'atelier K'art'on, many agile hands have made founitures from cardboard to recycle. It was on saturday and sunday, they could choose between 3 models. Of course, they have also enjoyed a visit of the wine-cellar, a few glasses of wine around the wood stove, and exchanges about organic culture and biodynamie. Each  participant has taken away its own creation. Next dates : on April, the 10th and 11th, and the 13th and 14th, on May, the 8th and 9th.
There are still a few availibities, don't delay!!

The review Revue VITI from december 2009 consacres a report on wine cellar eco-conception and on wine holiday, and cites Klur wine-estate in Katzenthal as an example: " family organic wine estate,  Klur has celebrated his 10th year of life on September 2009, the 4th, and proposes today many kind of worshops: discovery, cooking, wine-tasting initiation... It's an accasion to spend a good time by discovering family wine and substainable tourism (...) This workshops are organised all allong the year for 1, 2 or more people, friends, family or company. You can choose: journey on a special theme, workshop in one day or visit and wine-tasting with professionnals who share the same philosophy as the wine grower." (...). The holiday apartments and the wine cellar  are built and maintained with organic products, the visit and the workshops are made in substainable developpment spirit (wine cardboard recycling to make some furnitures, picking of wild plants in organic wines and cooking workshops, also biciycle and hiking guide to walk in the area softly for the guests.

1st outing of the year The convivium of the Haut-Rhin is called Schnackala (small snail in alsatian) and is member of the Slowfood France. Tasting of Klur's wines and of delicious cheeses from Quesnot at Colmar (fromagerie st Nicolas) and then diner chez Henri Gagneux at la Palette at Wettolsheim.It was a nice opportunity to exchange about the next action to make for the next year. Nice and dynamic atmosphere with the leadership Nicolas Senn.

You can plan to do a shopping of emotions on 2010 in Alsace. Vignoble Klur completes his  wine holiday offer thanks to the organisation of a network of partners who share the same priorities: respect of the life, discovery of the flavours and of the taste, reduction of our ecological footprint, meeting-sharing-exchange of know be and know how.  There are a few possibilities: workshop for one day during a journey at our wine estate, 3 or 7 nights for a couple, a family or with your group of friends of 12 people  for a"Self-guided taste of Alsace" or for a "week of delicious nights". All the details when you click on "more". You can book on-line when the offer suits you, or contact us if you'd like to change something. 

By bicycle, foot, car or oldtimer bus your came from Oxford, United States, Singapur, Hong Kong, China, Germany, Bretagne and Normandie, to discover our wine tastings and wine tour offers called St Odile, St Urbain, St Martin, St Morand !! and also all of you coming to our open house day 1st of june (pictures will come soon). One of the visitors liked very much mami's garden and he is still here....

"We will keep an excellent memory of our evening at Klur winery who organised a wine tour during the harvest time 2008. After a wine tasting explaining the terroirs, we walked through the vineyards, get informations about soils and climate. As we came back we found a wonderfull buffet with local organic farm products: bread, cheese, meat, chesnuts, apples and new wine !!! what an experience, we may wormly recommand this offer to all who wants to understand more about wines, organic way of culture and terroirs with a very nice and sympatic organisation"
Perhaps we will organise it again during next harvest time...

The Radu family from Bucharest came to Katzenthal in July to try the amazing sauerkraut that we  promised to prepare 2 years ago as we visited Romania.  Choucroute Formidable and everything that goes with it of course ! We are lucky to export to this interesting country we discoverd  in 2006. The melancholic sounds of Ionna Radu and some brandies helped every body  to digest the meal.  It was a festive afternoon  !! Hope to see you back soon.

A group of ten wine lovers from Varberg Sweden came to Alsace and Katzenthal end of August. A photo taken "from the air" ??? we are waiting for your picture....

 A magical night in mid-June for a small group of privileged persons who after a small tour of the cellar discovered the buffet of wild plants organized by Gérard Verret from the "Jardin Gourmand": butter of wild thyme, flowers of wild leek, chutney of poppies, crackers of nettles, tofu of melilot....and all of this to go with the Voyou de Katz !! To follow, hummus with garlic, tapenade with three algeas, confit of red carrots lacto-fermented served with the Gentil de Katz !! but that's not all, salmon and tart without dough, fresh munster cheese, compote of apples and cristallized flowers ...to go perfectly with the pinot gris, the riesling Wineck Schlossberg, and the gewurztraminer Klur....it was easy to convert the most hard-core carnivores with these savoury plants !

Everything was a GREAT sucess. All infos from you is gone and we talked a lot for your domain and many guests is now preparing for their new holiday - at Klur:s in Katzenthal! I will soon be back with some more infos!! Britt Sofia has done a very, very good job, talking wine, holydays at Klur, travelling to Alsace  and so on !Regards to all wine-plants, your family, grand-ma and grand-pa!! Owe
  

"C'est toujours un réel plaisir que de rendre une visite au comptoir des vins Clément Klur. Outre les plaisirs de la dégustation de merveilleux vins, un acceuil des plus sympathiques nous a toujours été réservé. Merci pour votre gentillesse, votre joyeuse conversation et bien sûr vos vins superbes. Je ne peux vous dire qu'une chose : CONTINUEZ. Famille Vanoudenhove (des belges amoureux de l'Alsace)."