
Winery JohanningerRéserve Pinot Gris
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.

Taste structure of the Réserve Pinot Gris from the Winery Johanninger
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Réserve Pinot Gris of Winery Johanninger in the region of Nahe is a powerful.
Food and wine pairings with Réserve Pinot Gris
Pairings that work perfectly with Réserve Pinot Gris
Original food and wine pairings with Réserve Pinot Gris
The Réserve Pinot Gris of Winery Johanninger matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of tartiflette, scallops with cream or pasta with vegetables.
Details and technical informations about Winery Johanninger's Réserve 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.
Last vintages of this wine
The best vintages of Réserve Pinot Gris from Winery Johanninger are 0
Informations about the Winery Johanninger
The Winery Johanninger is one of of the world's greatest estates. It offers 75 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Homeland of a mineral Riesling of exceptional geological expression: lively, precise whites with notes of peach, citrus, green apple, gunflint and fine salinity, from taut dry to botrytised sweet. 75% whites, Riesling king (27%) complemented by round Pinot Gris and supple Pinot Blanc. Rising reds: silky Spätburgunder with red fruit, darker Dornfelder. 4,240 ha along the Nahe river, among the most diverse soils in Germany (180 formations).
The word of the wine: Lightning
Large capacity barrel.














