Cave de RibeauvilleLieu-dit Pflaenzer Réserve 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 Lieu-dit Pflaenzer Réserve Pinot Gris from the Cave de Ribeauville
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lieu-dit Pflaenzer Réserve Pinot Gris of Cave de Ribeauville in the region of Alsace is a .
Food and wine pairings with Lieu-dit Pflaenzer Réserve Pinot Gris
Pairings that work perfectly with Lieu-dit Pflaenzer Réserve Pinot Gris
Original food and wine pairings with Lieu-dit Pflaenzer Réserve Pinot Gris
The Lieu-dit Pflaenzer Réserve Pinot Gris of Cave de Ribeauville matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of endives with ham (improved), silvia's quick wolf fillet or cream chicken with mushrooms.
Details and technical informations about Cave de Ribeauville's Lieu-dit Pflaenzer Réserve 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 Cave de Ribeauville
The Cave de Ribeauville is one of wineries to follow in Alsace.. It offers 204 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: 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.
