Winery Pierre SparrAlsace One
White wine
This wine is a blend of 2 varietals which are the Pinot gris and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Alsace One of Winery Pierre Sparr in the region of Alsace often reveals types of flavors of citrus, apples or butter and sometimes also flavors of green apple, lime or minerality.
Food and wine pairings with Alsace One
Pairings that work perfectly with Alsace One
Original food and wine pairings with Alsace One
The Alsace One of Winery Pierre Sparr matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of very simple spaghetti carbonara, gratin of ravioli with salmon or mussels with chicken.
Details and technical informations about Winery Pierre Sparr's Alsace One.
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 Alsace One from Winery Pierre Sparr are 2014, 2013, 2015, 2017 and 2011.
Informations about the Winery Pierre Sparr
The Winery Pierre Sparr is one of of the world's great estates. It offers 90 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
