Winery Dirler-CadéAlsace Réserve Pinot Gris
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 Alsace Réserve Pinot Gris from the Winery Dirler-Cadé
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alsace Réserve Pinot Gris of Winery Dirler-Cadé in the region of Alsace is a .
Food and wine pairings with Alsace Réserve Pinot Gris
Pairings that work perfectly with Alsace Réserve Pinot Gris
Original food and wine pairings with Alsace Réserve Pinot Gris
The Alsace Réserve Pinot Gris of Winery Dirler-Cadé matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of brussels sprouts with bacon in a casserole, panga curry or risotto with mushrooms.
Details and technical informations about Winery Dirler-Cadé's Alsace Réserve 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 Alsace Réserve Pinot Gris from Winery Dirler-Cadé are 2012, 2011
Informations about the Winery Dirler-Cadé
The Winery Dirler-Cadé is one of of the world's great estates. It offers 48 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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
