Cave de TurckheimPinot Gris Alsace Particulière
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 Pinot Gris Alsace Particulière from the Cave de Turckheim
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Gris Alsace Particulière of Cave de Turckheim in the region of Alsace is a .
Food and wine pairings with Pinot Gris Alsace Particulière
Pairings that work perfectly with Pinot Gris Alsace Particulière
Original food and wine pairings with Pinot Gris Alsace Particulière
The Pinot Gris Alsace Particulière of Cave de Turckheim matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of stuffed mushrooms, seafood, chorizo and chicken paella from patou or pasta with vegetables.
Details and technical informations about Cave de Turckheim's Pinot Gris Alsace Particulière.
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 Cave de Turckheim
The Cave de Turckheim is one of wineries to follow in Alsace.. 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: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
