Domaine PfisterFurd 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 Furd Pinot Gris from the Domaine Pfister
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Furd Pinot Gris of Domaine Pfister in the region of Alsace is a .
Food and wine pairings with Furd Pinot Gris
Pairings that work perfectly with Furd Pinot Gris
Original food and wine pairings with Furd Pinot Gris
The Furd Pinot Gris of Domaine Pfister matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of sausages with kale, saka-saka or chicken with mustard, tarragon and mushrooms.
Details and technical informations about Domaine Pfister's Furd 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 Furd Pinot Gris from Domaine Pfister are 2017
Informations about the Domaine Pfister
The Domaine Pfister is one of of the world's great estates. It offers 48 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
