Food pairing:

A young, light, dry or off-dry Pinot Gris is a great summer wine. Dry Kabinett or Spätlese wines harmonize well with seafood, hearty saltwater fish, pasta, game birds and young game as well as soft, ripe cheese. Barrique wines go well with lamb, dishes with intense flavors and light game dishes such as game birds or venison. Sweet Spätlese and Auslese are specially tasty with high-fat blue cheese or desserts made with honey, almonds or marzipan.

Styles:

Usually Pinot Gris denotes a dry, medium-bodied wine with a lively acidity. Depending on the method of vinification and quality level, the color ranges from pale to golden yellow and even amber. Pinot Gris is often associated with a scent of unripe walnuts, almonds, fresh butter or, on a fruitier note, pear, dried fruit, raisins, pineapple and citrus fruits.

Origins:

Pinot Gris numbers among the finest varietals cultivated in Germany. Although it is a mutation of Spätburgunder (Pinot Noir), it is a white wine grape.

Germany ranks now as the third largest producer of Pinot Gris globally, after Italy and the USA. 

Pinot Gris

(Grauer Burgunder)

Cultivation:

The grape yields decent quantities and is capable of achieving high must weights, which makes it suitable for Spätlese wines. Its dense clusters foster the development of noble rot, which is key to producing lusciously sweet wines. Pinot Gris grows particularly well on loess terraces, as well as in chalky soils and sites with stony subsoils. 

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