This wonderfully rich and velvety white wine reveals a full-bodied, opulent and generous character.
The Pinot Gris d’Alsace has weight, roundness and a long finish, balanced out with a superb acidic structure allowing it to have its deserved recognition. This richness that makes it such a good match for foods with strong personalities which it enhances without tiring your tastebuds.
Like foie gras for example. To accompany this singular dish, you need white wine that is neither too light nor too acidic with weight, finesse but also enough intensity to enhance its flavour and inimitable texture.
With its richness of expression, Pinot Gris sports a natural audacity, able to be matched with dishes usually for red wines. It therefore is a perfect partner for white and red meats such as pork or veal roast, duct, game or even offal.
Its aromatic complexity and unctuous texture are superb with exotic cuisine or sweet and sour dishes like veal in vanilla cream or a tajine with prunes or apricots. These kinds of dishes play to Pinot Gris’ strengths, its capacity to match sweet flavours, such as honey or fruits, and enough structural acidity to provide a foil for the texture of the meats featured in these recipes.
With its hint of earthy and smoky undergrowth, Pinot Gris d’Alsace makes an admirable match for pan-fried girolle mushrooms, risotto with boletus mushrooms or truffled mashed potatoes.
The Comtés and Beauforts cheeses or in Switzerland the Appenzel and Gruyère require a wine equalling their opulence, especially if they are made from rich pasture summer milk and have been aged for several months. The vinosity of Pinot Gris, as well as its power and length of finish allow it to perform the honours with ease.