Winery Young and CoNectar Burst Pinot Gris
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Nectar Burst Pinot Gris from the Winery Young and Co
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nectar Burst Pinot Gris of Winery Young and Co in the region of North Island is a with a nice freshness.
Food and wine pairings with Nectar Burst Pinot Gris
Pairings that work perfectly with Nectar Burst Pinot Gris
Original food and wine pairings with Nectar Burst Pinot Gris
The Nectar Burst Pinot Gris of Winery Young and Co matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of blue cord, scallops with coconut cream or bigos (polish sauerkraut with paprika).
Details and technical informations about Winery Young and Co's Nectar Burst 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.
Last vintages of this wine
The best vintages of Nectar Burst Pinot Gris from Winery Young and Co are 2019
Informations about the Winery Young and Co
The Winery Young and Co is one of of the world's greatest estates. It offers 15 wines for sale in the of Hawke's Bay to come and discover on site or to buy online.
The wine region of Hawke's Bay
Reference for great New Zealand reds, warm maritime climate (2,200 h of sun). Bordeaux blends on Gimblett Gravels: round, fruity Merlot (plum, ripe cherry), firm Cabernet Sauvignon (blackcurrant, cedar), perfumed Cabernet Franc. Signature northern-Rhône-style Syrah: peppery and floral (violet, blackberry, black olive), fine tannins. Structured, mineral Chardonnay.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
