Winery Papa Aron PincePinot Gris
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Pinot Gris of Winery Papa Aron Pince in the region of Hungary often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Pinot Gris
Pairings that work perfectly with Pinot Gris
Original food and wine pairings with Pinot Gris
The Pinot Gris of Winery Papa Aron Pince matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of salmon steaks with lemon and shallot sauce, shrimp in coconut milk curry or savoyard crust or cheese crust.
Details and technical informations about Winery Papa Aron Pince's 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 Pinot Gris from Winery Papa Aron Pince are 0, 2018
Informations about the Winery Papa Aron Pince
The Winery Papa Aron Pince is one of of the world's greatest estates. It offers 13 wines for sale in the of Hungary to come and discover on site or to buy online.
The wine region of Hungary
Millennia-old Central European wine country, 65,000 ha across 22 regions, 70% whites. Legendary Tokaji Aszú (UNESCO): golden botrytised sweet wines with signature notes of honey, candied apricot, orange peel and spice, taut acidity — one of the world's greatest sweet wines. Dry Furmint booming (lively and mineral), perfumed Hárslevelű. Egri Bikavér ("Bull's Blood") as a fleshy Kékfrankos red.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
