Cave de TurckheimPinot Blanc Alsace Baron
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Pinot Blanc Alsace Baron from the Cave de Turckheim
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Blanc Alsace Baron of Cave de Turckheim in the region of Alsace is a with a nice freshness.
Food and wine pairings with Pinot Blanc Alsace Baron
Pairings that work perfectly with Pinot Blanc Alsace Baron
Original food and wine pairings with Pinot Blanc Alsace Baron
The Pinot Blanc Alsace Baron of Cave de Turckheim matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of brandade of cod from nimes, flambéed prawns or cauliflower dough for mozzarella pizza.
Details and technical informations about Cave de Turckheim's Pinot Blanc Alsace Baron.
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 Pinot Blanc Alsace Baron from Cave de Turckheim are 2017, 2013, 2015, 2018 and 2016.
Informations about the Cave de Turckheim
The Cave de Turckheim is one of of the world's great estates. It offers 135 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
