Alsace slide 3
| Gewürztraminer White grape variety | ||
| Styles | Climate: Cool Climate: Warm Climate: Secondary flavours: Tertiary flavours: | All climates Grapefruit, litchee, rose petal, orange with medium acidity Pineapple, litchee, floral, honey, ginger, cinnamon with medium acidity Rarely barrel aged Botrytis – intense honey and pineapple Can develop spicy notes |
| Features | Medium acidity aromatic variety Makes aromatic unblended wines Can range from dry to very sweet Ripens in all climates | |
| Pair with | Oriental dishes, duck, crab, spicy food | |
| Pinot Gris/Pinot Grigio White grape variety | ||
| Styles | Climate: Cool Climate: Moderate Climate: Secondary flavours: Tertiary flavours: | Cool to moderate Citrus, pear with medium to high acidity Spice, melon and mango with medium acidity Spicy notes richness from barrel fermentation Develops richness with bottle age |
| Features | Pinot Noir mutation with grey (Gris) skin Pinot Grigio in Italy – is also when produced in a neutral to light style Pinot Gris in Alsace – picked much riper creating richness through to powerful sweetness. Grown in many countries and named depending on the above styles Used in sparkling wines in Alsace Great food pairing wine | |
| Pair with | Pinot Gris – Choucroute, smoky meat Pinot Grigio – Seafood, fish, chicken, vegetables | |
| Muscat/Moscato White grape variety | ||
| Styles | Climate: Cool Climate: Warm Climate: Secondary flavours: Tertiary flavours: | Cool to warm Grape, lemon, pear with high acidity Mandarin, honeysuckle, blossom with medium acidity Sometimes gently oak aged in dry style, some lees ageing can occur creating softness Oxidised and fortified in sweet wines causing nutty and molasses flavours |
| Features | Makes many styles of wine From very dry to gently sparkling to intense sweet wines Simple in dry style Ripens in all climates producing a range of styles | |
| Pair with | Dry – White fish, chicken, vegetables Sweet – Firm and strong cheese, Fruity sweet desserts | |