Winery BinnerHinterberg 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 Hinterberg Pinot Gris from the Winery Binner
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hinterberg Pinot Gris of Winery Binner in the region of Alsace is a .
Food and wine pairings with Hinterberg Pinot Gris
Pairings that work perfectly with Hinterberg Pinot Gris
Original food and wine pairings with Hinterberg Pinot Gris
The Hinterberg Pinot Gris of Winery Binner matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of flemish carbonnade, baked sea bream or arctic char with baby vegetables.
Details and technical informations about Winery Binner's Hinterberg 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.
Last vintages of this wine
The best vintages of Hinterberg Pinot Gris from Winery Binner are 2016
Informations about the Winery Binner
The Winery Binner is one of of the world's great estates. It offers 59 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
