Winery Armand HurstVieilles Vignes Pinot Gris Alsace Grand Cru 'Brand'
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Vieilles Vignes Pinot Gris Alsace Grand Cru 'Brand' from the Winery Armand Hurst
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vieilles Vignes Pinot Gris Alsace Grand Cru 'Brand' of Winery Armand Hurst in the region of Alsace is a powerful.
Wine flavors and olphactive analysis
On the nose the Vieilles Vignes Pinot Gris Alsace Grand Cru 'Brand' of Winery Armand Hurst in the region of Alsace often reveals types of flavors of earth, tree fruit or tropical fruit.
Food and wine pairings with Vieilles Vignes Pinot Gris Alsace Grand Cru 'Brand'
Pairings that work perfectly with Vieilles Vignes Pinot Gris Alsace Grand Cru 'Brand'
Original food and wine pairings with Vieilles Vignes Pinot Gris Alsace Grand Cru 'Brand'
The Vieilles Vignes Pinot Gris Alsace Grand Cru 'Brand' of Winery Armand Hurst matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of green lentils strasbourg style, chicken tikka massala or curried veal roulades.
Details and technical informations about Winery Armand Hurst's Vieilles Vignes Pinot Gris Alsace Grand Cru 'Brand'.
Discover the grape variety: Pinot gris
Pinot Gris is a grey grape variety mutated from Pinot Noir. It has its origins in Burgundy, where it is called pinot-beurot in reference to the colour of the grey robes worn by the monks of the region. Established in Alsace since the 17th century, pinot gris was called tokay until 2007. It is made up of bunches of small berries that vary in colour from pink to blue-grey. It is particularly well suited to the continental climate because it is resistant to the cold in winter and to spring frosts. This variety also likes dry limestone soils with plenty of sunshine in the summer. Pinot Gris is well suited to late harvesting or to the selection of noble grapes, depending on the year and the concentration of sugars in the berries. Pinot Gris wines are distinguished by their aromatic complexity of white fruits, mushrooms, honey, vanilla, cinnamon, etc., and their great finesse. In the Loire Valley, pinot gris is used in the Coteaux-d'Ancenis appellations. It gives dry or sweet wines with pear and peach aromas.
Last vintages of this wine
The best vintages of Vieilles Vignes Pinot Gris Alsace Grand Cru 'Brand' from Winery Armand Hurst are 2016
Informations about the Winery Armand Hurst
The Winery Armand Hurst is one of of the world's greatest estates. It offers 56 wines for sale in the of Alsace Grand Cru 'Brand' to come and discover on site or to buy online.
The wine region of Alsace Grand Cru 'Brand'
The wine region of Alsace Grand Cru 'Brand' is located in the region of Alsace Grand Cru of Alsace of France. Wineries and vineyards like the Domaine Zind Humbrecht or the Domaine Albert Boxler produce mainly wines white and sweet. The most planted grape varieties in the region of Alsace Grand Cru 'Brand' are Riesling, Pinot gris and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Alsace Grand Cru 'Brand' often reveals types of flavors of pineapple, lemon zest or butter and sometimes also flavors of earthy, green apple or plum.
The wine region of Alsace
Alsace, located in the extreme north-east of France, is Distinguished from other French wine regions by its strong Franco-Germanic influences. These influences are the result of a back-and-forth between the German and French sovereignties over the last few centuries. They can be seen not only in the architecture and culture of Alsace, but also in the wines. Alsace wines are produced under three main appellations: Alsace and Alsace Grand Cru for still white wines (Sweet and Dry), and Crémant d'Alsace for Sparkling wines.
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The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
