Winery Edgard SchallerCuvée Edgard 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 Cuvée Edgard Pinot Gris from the Winery Edgard Schaller
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Edgard Pinot Gris of Winery Edgard Schaller in the region of Alsace is a .
Food and wine pairings with Cuvée Edgard Pinot Gris
Pairings that work perfectly with Cuvée Edgard Pinot Gris
Original food and wine pairings with Cuvée Edgard Pinot Gris
The Cuvée Edgard Pinot Gris of Winery Edgard Schaller matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of simple pork roast, coral lentil dahl or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Edgard Schaller's Cuvée Edgard 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.
Informations about the Winery Edgard Schaller
The Winery Edgard Schaller is one of of the world's great estates. It offers 19 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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
