Winery Patricia GerberAlsace 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 Alsace Pinot Gris from the Winery Patricia Gerber
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alsace Pinot Gris of Winery Patricia Gerber in the region of Alsace is a .
Food and wine pairings with Alsace Pinot Gris
Pairings that work perfectly with Alsace Pinot Gris
Original food and wine pairings with Alsace Pinot Gris
The Alsace Pinot Gris of Winery Patricia Gerber matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of cassoulet, pasta with broccoli or delicious bourguignon.
Details and technical informations about Winery Patricia Gerber's Alsace 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 Patricia Gerber
The Winery Patricia Gerber is one of of the world's greatest estates. It offers 17 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
