Winery Paul et Denis SchieleAlsace 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 Paul et Denis Schiele
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alsace Pinot Gris of Winery Paul et Denis Schiele 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 Paul et Denis Schiele matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of beef carrots, honey chicken wok style or veal roast, country style.
Details and technical informations about Winery Paul et Denis Schiele'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 Paul et Denis Schiele
The Winery Paul et Denis Schiele is one of of the world's greatest estates. It offers 14 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
