Winery Henri EhrhartSelection de Grains Nobles Pinot Gris
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Selection de Grains Nobles Pinot Gris from the Winery Henri Ehrhart
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selection de Grains Nobles Pinot Gris of Winery Henri Ehrhart in the region of Alsace is a powerful.
Food and wine pairings with Selection de Grains Nobles Pinot Gris
Pairings that work perfectly with Selection de Grains Nobles Pinot Gris
Original food and wine pairings with Selection de Grains Nobles Pinot Gris
The Selection de Grains Nobles Pinot Gris of Winery Henri Ehrhart matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of savoyard crozet gratin, red mullet fillets in saffron sauce or risotto with mushrooms and bacon.
Details and technical informations about Winery Henri Ehrhart's Selection de Grains Nobles 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 Henri Ehrhart
The Winery Henri Ehrhart is one of of the world's great estates. It offers 82 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
