Winery Gérard Stintzi & FilsCuvée Spéciale 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 Spéciale Pinot Gris from the Winery Gérard Stintzi & Fils
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Spéciale Pinot Gris of Winery Gérard Stintzi & Fils in the region of Alsace is a .
Food and wine pairings with Cuvée Spéciale Pinot Gris
Pairings that work perfectly with Cuvée Spéciale Pinot Gris
Original food and wine pairings with Cuvée Spéciale Pinot Gris
The Cuvée Spéciale Pinot Gris of Winery Gérard Stintzi & Fils matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of new york hot dog, beef fajitas or gizzards in sauce.
Details and technical informations about Winery Gérard Stintzi & Fils's Cuvée Spéciale 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 Gérard Stintzi & Fils
The Winery Gérard Stintzi & Fils is one of of the world's greatest estates. It offers 23 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
