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Pinot gris
Pinot Gris is a grape variety with a thousand names
Pinot Gris has had a turbulent history due to the different names it has been given... Called Grauer Tokayer around the middle of the 14th century, Pinot Gris was then successively named Tokay Gris, Tokay d'Alsace, Tokay Pinot Gris and finally, since April 1, 2007, Pinot Gris.
This grape variety has attracted the attention of Alsatian winegrowers and has been cultivated there since the 17th century. Today it represents more than 15% of the Alsatian wine-growing area.
Pinot Gris: an incredible richness
Pinot Gris is a traditional grape variety with an incredibly rich aroma. It is one of the four "noble grape varieties" of Alsace. Its finesse and distinction make it a great wine for gastronomic occasions. Pinot Gris knows how to be discreet but still has a great aromatic complexity.
The Pinot Gris grape develops typical smoky notes as well as delicious scents of dried fruit, apricot, honey, gingerbread, etc. It will win you over with its balance and freshness!
Sweet wines
The Pinot Gris grape variety generally produces wines with sweet and mellow notes. It fully reveals its character in more syrupy cuvées, such as Vendanges Tardives or Sélections de Grains Nobles, where the residual sugars ensure it has excellent ageing potential.
At Bestheim, we also like to make it in a drier style, which brings out its aromatic profile and gives it a particularly interesting gastronomic dimension.
Pinot Gris, the ally of traditional cuisine
Pinot Gris is a grape variety with a generous aroma, offering a full and fragrant palate. Thanks to its richness, it goes easily with a wide variety of dishes: appetizers, starters, main courses, cheeses or desserts.
It is a perfect accompaniment to pies and terrines, as well as dishes based on cream, such as white meats or fish in sauce. It also enhances traditional Alsatian recipes, such as baeckeoffe. Pinot Gris is also perfect with pan-fried foie gras or a morel risotto.
In the Vendanges Tardives version, it is ideal with strong cheeses such as Munster or Livarot. It also goes well with festive desserts, such as Yule logs.
Best enjoyed chilled, between 8 and 10 °C.
