Winery Vincent StoefflerCuvée Vieilles Vignes 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 Cuvée Vieilles Vignes Pinot Gris from the Winery Vincent Stoeffler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Vieilles Vignes Pinot Gris of Winery Vincent Stoeffler in the region of Alsace is a .
Food and wine pairings with Cuvée Vieilles Vignes Pinot Gris
Pairings that work perfectly with Cuvée Vieilles Vignes Pinot Gris
Original food and wine pairings with Cuvée Vieilles Vignes Pinot Gris
The Cuvée Vieilles Vignes Pinot Gris of Winery Vincent Stoeffler matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of sauerkraut of the sea in casserole, chicken fajitas or arctic char with baby vegetables.
Details and technical informations about Winery Vincent Stoeffler's Cuvée Vieilles Vignes 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 Vincent Stoeffler
The Winery Vincent Stoeffler is one of of the world's great estates. It offers 44 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
