Cave de TurckheimPinot Gris Tokay Alsace Vendange Tardives
Sweet wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
Food and wine pairings with Pinot Gris Tokay Alsace Vendange Tardives
Pairings that work perfectly with Pinot Gris Tokay Alsace Vendange Tardives
Original food and wine pairings with Pinot Gris Tokay Alsace Vendange Tardives
The Pinot Gris Tokay Alsace Vendange Tardives of Cave de Turckheim matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of spinach, goat cheese and salmon quiche, cuttlefish with cider or real savoyard fondue.
Details and technical informations about Cave de Turckheim's Pinot Gris Tokay Alsace Vendange Tardives.
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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
