Winery Arthur MetzCuvée Michel Léon Pinot Gris
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Cuvée Michel Léon Pinot Gris from the Winery Arthur Metz
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Michel Léon Pinot Gris of Winery Arthur Metz in the region of Alsace is a .
Food and wine pairings with Cuvée Michel Léon Pinot Gris
Pairings that work perfectly with Cuvée Michel Léon Pinot Gris
Original food and wine pairings with Cuvée Michel Léon Pinot Gris
The Cuvée Michel Léon Pinot Gris of Winery Arthur Metz matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of roast pork with mustard and honey, sheep's feet with mountain honey or eggs in meurette.
Details and technical informations about Winery Arthur Metz's Cuvée Michel Léon Pinot Gris.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Informations about the Winery Arthur Metz
The Winery Arthur Metz is one of of the world's great estates. It offers 144 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
