Winery Mathis BastianWellenstein Foulschette Pinot Gris
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
Food and wine pairings with Wellenstein Foulschette Pinot Gris
Pairings that work perfectly with Wellenstein Foulschette Pinot Gris
Original food and wine pairings with Wellenstein Foulschette Pinot Gris
The Wellenstein Foulschette Pinot Gris of Winery Mathis Bastian matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of chinchards with white wine and grapes, seafood, chorizo and chicken paella from patou or cod and zucchini crumble.
Details and technical informations about Winery Mathis Bastian's Wellenstein Foulschette 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 Wellenstein Foulschette Pinot Gris from Winery Mathis Bastian are 2016, 0
Informations about the Winery Mathis Bastian
The Winery Mathis Bastian is one of of the world's greatest estates. It offers 30 wines for sale in the of Moselle to come and discover on site or to buy online.
The wine region of Moselle
World benchmark for cool-climate German Riesling, on vertiginous blue and grey slate slopes. Pure, precise whites with signature notes of lime, green apple, white peach, white flowers and marked chalky minerality ("gunflint"), low alcohol (~8-10%), taut acidity and crystalline tension. From dry Kabinett to sweet Auslese, up to luscious Beerenauslese, Trockenbeerenauslese and Eiswein. Also Müller-Thurgau and Elbling.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
