Winery Wolf BlassMuseum Selction Private Reserve Pinot Gris
White wine
This wine generally goes well with pork, cured meat or mushrooms.
Food and wine pairings with Museum Selction Private Reserve Pinot Gris
Pairings that work perfectly with Museum Selction Private Reserve Pinot Gris
Original food and wine pairings with Museum Selction Private Reserve Pinot Gris
The Museum Selction Private Reserve Pinot Gris of Winery Wolf Blass matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of quiche with bacon and gruyère cheese, baked sea bream or autumn beef bourguignon.
Details and technical informations about Winery Wolf Blass's Museum Selction Private Reserve Pinot Gris.
Discover the grape variety: L'Acadie Blanc
Fresh, fruity dry whites with a pale golden robe, a supple palate and preserved acidity, with signature aromas of citrus (lemon, grapefruit), green apple, white flowers and herbal notes. Also made as taut, refreshing traditional-method sparkling wines. Grown in Canada (Nova Scotia, Ontario) and the north-eastern United States, extremely cold-hardy. White hybrid grape obtained in 1953 by Ollie Bradt at the Ontario Horticultural Institute, a Cascade × Veeblanc cross.
Informations about the Winery Wolf Blass
The Winery Wolf Blass is one of of the world's great estates. It offers 269 wines for sale in the of Adelaide Hills to come and discover on site or to buy online.
The wine region of Adelaide Hills
South Australian showcase of fresh high-altitude whites: signature Sauvignon Blanc as white king (~30%) — lively and crisp with notes of grapefruit, passion fruit, cut grass and a mineral touch, taut acidity. Racy Chardonnay (citrus, peach, minerality), airy Pinot Noir (cherry, raspberry, undergrowth) and spicy Shiraz as complement. Renowned traditional-method sparklers. Hills east of Adelaide (Mount Lofty Ranges, 400-650 m), among the coolest in Australia.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
