A menu with Pinot Gris d'Alsace

By the riesling team, 16 January 2012

©Quad/Vinsalsace.com

The main characteristic of Pinot Gris d’Alsace are its finesse, body and spicy opulence.

After Riesling d’Alsace, it’s time now to have a look at another major varietal, Pinot Gris d’Alsace.

The 2010 vintage was a particularly fine one, with a cool summer followed by a sun-splashed September which kept the grapes nice and healthy, with a high acidity. The wines turned out to be very pure, packed full of fruit and with an excellent acid-sugar balance. These are magnificent wines for drinking with food.

The main characteristic of Pinot Gris d’Alsace, are its finesse, body and spicy opulence.
Satisfyingly rich with a long mouthfeel, but with none of the attendant flabbiness, Pinot Gris d’Alsace has an excellent acidity that provides the balance for wines that can reach extraordinary heights. Often considered to be the perfect wine for food, Pinot Gris d’Alsace will combine perfectly with starters, main dishes, cheese and even desserts!

For starters, foie gras with chanterelle mushrooms and fork-crushed potatoes with truffles.

This panfried foie gras needs a white which is not too light, with reasonable acidity, body, finesse and possessing the intensity to bring out all its typical flavour and texture.
Pinot Gris d’Alsace also produces smoky notes and forest-floor aromas which combine splendidly with the chanterelles and the truffles in the potato.
The main dish is roasted spiced guinea fowl

A white wine served with this kind of fowl needs the good body and structure that is typical of Alsace Pinot Gris, and which makes it an excellent alternative to a red wine. The Pinot Gris goes particularly well with this dish, with its sweet, savoury and spicy notes that the wine is able to enhance. Its natural sweetness brings out the honey and dried fruit, while its excellent acidity reflects the texture of the guineafowl.

For the cheese, a livarot.

Livarot is a cheese with plenty of character, which combines perfectly with a Pinot Gris d’Alsace Vendanges Tardives, a wine powerful enough to contain the strength of the cheese and enhance its aromas. A marvellous combination!

Dessert is the perennial favourite made with chestnuts„ a bûche aux marrons

Chestnuts are a common feature of winter recipes in France, and this rich, flavour filled cake goes perfectly with a Pinot Gris Vendange Tardive, with its aromas of forest floor and dried fruit that are perfect match for the chestnuts and the sweetness of the cake.

And for a bit of variety…

Here are a few other suggestions for pairing with Pinot Gris:

- Brioche with foie gras

- Crayfish cooked with vanilla and chestnuts