Winery Sipp MackPinot Gris Réserve
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 Pinot Gris Réserve from the Winery Sipp Mack
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Gris Réserve of Winery Sipp Mack in the region of Alsace is a .
Food and wine pairings with Pinot Gris Réserve
Pairings that work perfectly with Pinot Gris Réserve
Original food and wine pairings with Pinot Gris Réserve
The Pinot Gris Réserve of Winery Sipp Mack matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of rabbit stew the old fashioned way, balinese-style bonito or rabbit with hunter's sauce.
Details and technical informations about Winery Sipp Mack's Pinot Gris Réserve.
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 Pinot Gris Réserve from Winery Sipp Mack are 2009, 2007, 2011
Informations about the Winery Sipp Mack
The Winery Sipp Mack is one of of the world's great estates. It offers 41 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
