Clos Mon Vieux MoulinWintrange Felsberg Pinot Gris
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
Food and wine pairings with Wintrange Felsberg Pinot Gris
Pairings that work perfectly with Wintrange Felsberg Pinot Gris
Original food and wine pairings with Wintrange Felsberg Pinot Gris
The Wintrange Felsberg Pinot Gris of Clos Mon Vieux Moulin matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of cod "bacalhau a gomes de sa, lobster barbecue or papillotes of herring with comté cheese.
Details and technical informations about Clos Mon Vieux Moulin's Wintrange Felsberg 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 Wintrange Felsberg Pinot Gris from Clos Mon Vieux Moulin are 0
Informations about the Clos Mon Vieux Moulin
The Clos Mon Vieux Moulin is one of of the world's great estates. It offers 27 wines for sale in the of Moselle to come and discover on site or to buy online.
The wine region of Moselle
World benchmark for cool-climate German Riesling, on vertiginous blue and grey slate slopes. Pure, precise whites with signature notes of lime, green apple, white peach, white flowers and marked chalky minerality ("gunflint"), low alcohol (~8-10%), taut acidity and crystalline tension. From dry Kabinett to sweet Auslese, up to luscious Beerenauslese, Trockenbeerenauslese and Eiswein. Also Müller-Thurgau and Elbling.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
