Weingut Geiger & SöhneBig G 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 Big G Pinot Gris from the Weingut Geiger & Söhne
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Big G Pinot Gris of Weingut Geiger & Söhne in the region of Franken is a .
Food and wine pairings with Big G Pinot Gris
Pairings that work perfectly with Big G Pinot Gris
Original food and wine pairings with Big G Pinot Gris
The Big G Pinot Gris of Weingut Geiger & Söhne matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of kig ha farz (breton stew), rougail sausage or veal paupiettes with cider.
Details and technical informations about Weingut Geiger & Söhne's Big G 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 Weingut Geiger & Söhne
The Weingut Geiger & Söhne is one of of the world's great estates. It offers 74 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
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.
