Pinot Gris Alsace — Rich, Smoky and Magnificently Versatile

Pinot Gris is one of Alsace's four noble varieties alongside Riesling, Gewurztraminer, and Muscat. A pink-skinned mutation of Pinot Noir, it produces full-bodied, rich white wines of distinctive character: smoky, honeyed, and spiced, with a texture that bridges the gap between a great Burgundy white and a richer southern wine.

The Character of Alsatian Pinot Gris

Alsatian Pinot Gris is characterised by:

→    Smoke and spice — a distinctive smoky quality, often compared to lightly smoked butter or toasted nuts

→    Stone fruit richness — peach, apricot, quince

→    Honey and waxy notes — particularly in riper styles and with age

→    Full body — one of the most full-bodied white wines of Alsace, with relatively low acidity

→    Natural sweetness — even dry examples tend to appear opulent; Vendanges Tardives versions are truly luxurious

Pinot Gris vs. Pinot Grigio

These are genetically identical grapes treated very differently:

Grand Cru Pinot Gris

Several Grand Crus are particularly well-suited to Pinot Gris:

→    Rangen (Thann) — volcanic soils producing smoky, powerful, complex wines of extraordinary character

→    Hengst (Wintzenheim) — produces some of Alsace's most structured and age-worthy Pinot Gris

→    Zinnkoepflé (Soultzmatt) — limestone producing aromatic, elegant wines

Pinot Gris Food Pairing

Pinot Gris's richness and versatility make it one of the best food wines in France:

→    Foie gras — perhaps the finest pairing; the wine's richness matches the dish perfectly

→    Pork dishes — roast pork, choucroute garnie, tarte flambée

→    Smoked fish — smoked salmon, smoked eel

→    Spiced dishes — the wine's body handles spice well

→    Soft, washed-rind cheeses — Munster is the classic Alsatian choice