A close cousin of Pinot Noir, Pinot Gris is a white grape variety with grey-pink berries that is widely planted in north-eastern Italy. It grows in temperate zones and extends to Central Europe and the rest of the world. In Alsace, it is a clear success to date having achieved the greatest increase in vine surface area since 1980. Formerly it was called Tokay d'Alsace, the regulatory system ruled to replace the name by that of Pinot Gris to avoid confusion with wines from Hungarian Tokaj. Pinot Gris is not very fertile, which leads it to be highly valued for its subtle and racy wines. It gives dry or sweet white wines (Alsace Vendange Tardive and Sélection de Grains Nobles). The skins of Pinot Gris grapes are darker than white grapes but ligher than black grapes and they can impart a very subtle color to the rare rosé wines made of this variety.
Alsace Sélection de Grains Nobles, Alsace Vendange Tardive
Pale yellow in colour, taking on a golden hue when the grain is fully ripe. Low acidity, it is the roundness which prevails. Aromas of white, yellow (apricot), dry and exotic fruits (mango), floral and spicy notes (cinnamon, cumin) that are consolidated on the palate. Depending on the terroir, varies between a light and fruity wine (Italy) and a complex wine (Alsace).
Vendanges Tardives and Alsace Sélection de Grains Nobles: Great delicacy. A typical golden yellow colour, reflecting the over-ripeness of the grapes. Powerful wine with a nose that hints at the flavors of ripe fruit (apricot, quince, baked apple), sweet spices (cinnamon), honey and sometimes undergrowth (wild mushroom) or animal (musk). Ample wine with a lot of body, heady. Not very acidic, it is appreciated for its voluptuousness and generosity.
Rare, "vin gris (grey)" or "gris de gris", produced in the Central Loire. Vinified like white wine by direct pressing without maceration of the skins. Colour varies from orange to pale pink. Nose dominated by citrus fruits (tangerine), peach, apricot. Round on the palate.
Aperitif, tapas, seafood (crab rillettes, prawns), poultry liver terrine, pâté...
Aperitif, foie gras, poultry, sweet and sour dishes such as Asian cuisine. Desserts: Crème brûlée, fruit tarts.