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Albert Mann - 'Hengst' Grand Cru Pinot Gris 2016

$68.00
Sale price

Regular price $68.00

"The nose of this wine is incredibly expressive with loads of yellow stone and tree fruits; pear, nectarine and apples. A touch of quince and tangelo as it opens up on the nose and this also follows ono the palate. Plenty of acidity on the palate. The length is masterly."

 

--------THE PRODUCER--------

Albert Mann

Since 1989, the brothers Maurice and Jacky Bartholomehave been running the Domaine Albert Mann, making exceptional wines every vintage! Their philosophy is to respect the soil where the grapes grow and allow the unique characters of each vineyard and variety to be expressed in the final wine. They started biodynamic winemaking in 1997 in three Grands Crus plots and since 2000, their wines have been certified organic farming by Ecocert. They are at the forefront of quality wine production in Alsace.

 

--------THE GRAPE--------

Pinot Gris/Pinot Grigio

Pinot Gris is one of the most instantly recognised white grape varietals of the world. Known as one of the 'noble grapes' in Alsace where it is often produced as an off-dry to luscious sweet wines with a range of pear and stonefruit flavours. However, in Italy it is known as Pinot Grigio up in the Alto-Adige and Friuli regions of northern Italy. 

 

--------THE REGION--------

Alsace

Alsace is the aromatic capital of France. Located up in the northeast along the German border. Where most regions in France are home to one red and one white grape, Alsace is actually home to a handful. The 'noble grapes' here are Pinot Gris, Riesling, Pinot Gris, and Muscat.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

"The nose of this wine is incredibly expressive with loads of yellow stone and tree fruits; pear, nectarine and apples. A touch of quince and tangelo as it opens up on the nose and this also follows ono the palate. Plenty of acidity on the palate. The length is masterly."

 

--------THE PRODUCER--------

Albert Mann

Since 1989, the brothers Maurice and Jacky Bartholomehave been running the Domaine Albert Mann, making exceptional wines every vintage! Their philosophy is to respect the soil where the grapes grow and allow the unique characters of each vineyard and variety to be expressed in the final wine. They started biodynamic winemaking in 1997 in three Grands Crus plots and since 2000, their wines have been certified organic farming by Ecocert. They are at the forefront of quality wine production in Alsace.

 

--------THE GRAPE--------

Pinot Gris/Pinot Grigio

Pinot Gris is one of the most instantly recognised white grape varietals of the world. Known as one of the 'noble grapes' in Alsace where it is often produced as an off-dry to luscious sweet wines with a range of pear and stonefruit flavours. However, in Italy it is known as Pinot Grigio up in the Alto-Adige and Friuli regions of northern Italy. 

 

--------THE REGION--------

Alsace

Alsace is the aromatic capital of France. Located up in the northeast along the German border. Where most regions in France are home to one red and one white grape, Alsace is actually home to a handful. The 'noble grapes' here are Pinot Gris, Riesling, Pinot Gris, and Muscat.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.