Pinot Gris from Alsace, once referred to as Tokay d’Alsace, is right at home here with the cool climate, volcanic soils and dry autumn weather. This combination allows Pinot Gris to develop intense flavors, a completely different aromatic profile and optimal ripeness. These are truly great wines that should be on everyone’s bucket list.
One thing to consider when pairing a Pinot Gris from Alsace is its level of sweetness. The drier styles go well with items like chicken, veal, mushrooms, salmon and scallops. The sweeter, richer wines can handle spicy dishes, such as curries, or something as rich as a plate of foie gras. However, when you have a wine with just a slightly off-dry personality, like the one I’m recommending, recipes that are slightly smoky are what really pair best. Lentils with Smoked Sausage and Carrots were a great complement to this Pinot Gris, a recipe that I truly fell in love with.
2009 Pierre Frick Pinot Gris Vorbourg – The nose show spiced apple, almond and hints of grass. On the palate, it was silky and filled the senses with flavors of sweet peach, apples and spice, balanced by a perfect touch of acidity. The finish was long, as the fruit seemed to slowly melt away from the palate, leaving tingling spice notes on the tongue. This wine was a pleasure to drink. (91 points)