Winery Jean SippPinot - Auxerrois Vieilles Vignes
White wine
This wine is a blend of 2 varietals which are the Auxerrois and the Pinot blanc.
This wine generally goes well with rich fish (salmon, tuna etc) and shellfish.
Wine flavors and olphactive analysis
On the nose the Pinot - Auxerrois Vieilles Vignes of Winery Jean Sipp in the region of Alsace often reveals types of flavors of oak, tree fruit.
Food and wine pairings with Pinot - Auxerrois Vieilles Vignes
Pairings that work perfectly with Pinot - Auxerrois Vieilles Vignes
Original food and wine pairings with Pinot - Auxerrois Vieilles Vignes
The Pinot - Auxerrois Vieilles Vignes of Winery Jean Sipp matches generally quite well with dishes of rich fish (salmon, tuna etc) or shellfish such as recipes of salmon cannelloni or mussels with curry.
Details and technical informations about Winery Jean Sipp's Pinot - Auxerrois Vieilles Vignes.
Discover the grape variety: Auxerrois
Rich, round whites with tender mouth and moderate acidity, featuring aromas of ripe yellow fruits, white flowers, subtle honey, fresh almond and brioche notes. Often blended with Pinot Blanc in Alsace (cuvées labelled "Pinot Blanc" often contain a good proportion) and a pillar of Crémant d'Alsace. Also in French and Luxembourgish Moselle, Côtes-de-Toul and Baden. Lorraine grape, a Pinot Noir × Gouais Blanc cross, half-sibling of Chardonnay.
Last vintages of this wine
The best vintages of Pinot - Auxerrois Vieilles Vignes from Winery Jean Sipp are 2016
Informations about the Winery Jean Sipp
The Winery Jean Sipp is one of of the world's great estates. It offers 43 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.
