Winery BoeckelAlsace
White wine
This wine is a blend of 2 varietals which are the Pinot blanc and the Pinot gris.
This wine generally goes well with poultry, lean fish or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Alsace of Winery Boeckel in the region of Alsace often reveals types of flavors of peach, earth or tree fruit.
Food and wine pairings with Alsace
Pairings that work perfectly with Alsace
Original food and wine pairings with Alsace
The Alsace of Winery Boeckel matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or spicy food such as recipes of spaghetti with salmon, aïoli or piperade.
Details and technical informations about Winery Boeckel's Alsace.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Alsace from Winery Boeckel are 2018
Informations about the Winery Boeckel
The Winery Boeckel is one of of the world's great estates. It offers 46 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
