Winery Lucas & André RieffelHagel 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 Hagel Pinot Gris from the Winery Lucas & André Rieffel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hagel Pinot Gris of Winery Lucas & André Rieffel in the region of Alsace is a .
Food and wine pairings with Hagel Pinot Gris
Pairings that work perfectly with Hagel Pinot Gris
Original food and wine pairings with Hagel Pinot Gris
The Hagel Pinot Gris of Winery Lucas & André Rieffel matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pork stew with bacon and cream, couscous chicken and merguez or bernard's potée.
Details and technical informations about Winery Lucas & André Rieffel's Hagel 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 Lucas & André Rieffel
The Winery Lucas & André Rieffel is one of of the world's great estates. It offers 39 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
