Winery Laurent BannwarthTry-Ox
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 Try-Ox from the Winery Laurent Bannwarth
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Try-Ox of Winery Laurent Bannwarth in the region of Alsace is a powerful.
Food and wine pairings with Try-Ox
Pairings that work perfectly with Try-Ox
Original food and wine pairings with Try-Ox
The Try-Ox of Winery Laurent Bannwarth matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of moist parmesan steak, salmon steak on a bed of leeks or small stuffed dishes.
Details and technical informations about Winery Laurent Bannwarth's Try-Ox.
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 Try-Ox from Winery Laurent Bannwarth are 2011
Informations about the Winery Laurent Bannwarth
The Winery Laurent Bannwarth is one of of the world's great estates. It offers 50 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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
