Winery Finck et FilsReserve Pinot Gris Vin d'Alsace
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 Reserve Pinot Gris Vin d'Alsace from the Winery Finck et Fils
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Pinot Gris Vin d'Alsace of Winery Finck et Fils in the region of Alsace is a .
Food and wine pairings with Reserve Pinot Gris Vin d'Alsace
Pairings that work perfectly with Reserve Pinot Gris Vin d'Alsace
Original food and wine pairings with Reserve Pinot Gris Vin d'Alsace
The Reserve Pinot Gris Vin d'Alsace of Winery Finck et Fils matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of veal saltimbocca, navarin of lamb or veal with cream and mushrooms.
Details and technical informations about Winery Finck et Fils's Reserve Pinot Gris Vin d'Alsace.
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 Finck et Fils
The Winery Finck et Fils is one of of the world's greatest estates. It offers 11 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
