Winery Meyer-FonnéGentil
White wine
This wine is a blend of 2 varietals which are the Pinot blanc and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Gentil of Winery Meyer-Fonné in the region of Alsace often reveals types of flavors of tropical, citrus or apples and sometimes also flavors of peach, minerality or lemon.
Food and wine pairings with Gentil
Pairings that work perfectly with Gentil
Original food and wine pairings with Gentil
The Gentil of Winery Meyer-Fonné matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of zucchini lasagna, tuna catalan style or lobster barbecue.
Details and technical informations about Winery Meyer-Fonné's Gentil.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Gentil from Winery Meyer-Fonné are 2016, 2018, 2015, 2014 and 2017.
Informations about the Winery Meyer-Fonné
The Winery Meyer-Fonné is one of of the world's greatest estates. It offers 36 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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
