Paul Blanck Pinot Gris Alsace

Paul Blanck Pinot Gris AlsaceTasting Notes Shows the waxy side of Pinot Gris, with accents of honeycomb, lemon wax, chamomile and almond skin lacing flavours of dried papaya and fruit cake. Well balanced, showing plenty of acidity and stony minerality. Grape variety: Pinot Gris. Vinification: The juice is extracted with infinite care in air bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural

Tasting Notes

Shows the waxy side of Pinot Gris, with accents of honeycomb, lemon wax, chamomile and almond skin lacing flavours of dried papaya and fruit cake. Well-balanced, showing plenty of acidity and stony minerality.

Grape variety: Pinot Gris.

Vinification: The juice is extracted with infinite care in air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.

Ageing: Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas. As the wine matures, the tiny particles in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.

Best served with: Pancakes, steamed dishes, tandoori, also dishes prepared with yoghurt. And why not surprise yourself? Temper the ardent youthfulness of this wine with some Carré de l’Est, Feuille de Dreux or medium-matured Brie.

Serving temperature: Serve at 9° - 10°C.