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Cave de Turckheim Pinot Gris 2021
Cave de Turckheim Pinot Gris 2021
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Description
Description
Cave de Turckheim Pinot Gris is a rich and aromatic white wine from Alsace, France, crafted from 100% Pinot Gris grapes. This medium-bodied wine offers enticing aromas of ripe pear, honey, and white flowers, with a luscious palate showcasing stone fruits, citrus, and a touch of spice, finishing with balanced acidity and a hint of sweetness.
*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.
Wine Details
Wine Details
Type: White Wine
Style: Medium-bodied, Aromatic
Grape Varietal: Pinot Gris
Tastes Like: Comparable to a rich Chardonnay, with notes of pear, honey, and citrus
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Alsace AOC
Region: Alsace, France
Terroir: Limestone and sandstone soils
Aging: Stainless steel to preserve freshness
Serving Temperature: 8-10°C – Serve well-chilled
Winery
Winery
Cave de Turckheim is a highly respected cooperative winery in Alsace, known for crafting expressive wines that showcase the unique terroir of the region. This Pinot Gris captures the balance of richness and freshness that defines Alsace’s iconic white wines, making it perfect for both food pairings and standalone enjoyment.
Food Pairings
Food Pairings
Seafood: Smoked salmon, grilled prawns, or scallops in a citrus butter.
Poultry: Roast chicken with apricots or turkey with a creamy sauce.
Vegetarian: Pumpkin ravioli or leek and potato gratin.
Meat: Pork loin with apple compote or veal medallions.
Cheese Pairings
Cheese Pairings
Goat Cheese: Fresh and tangy, complementing the wine’s citrus notes.
Brie: Soft and creamy, enhancing the wine’s smooth texture.
Comté: Nutty and semi-hard, balancing the wine’s richness.
Roquefort: Bold and savoury, pairing beautifully with the wine’s touch of sweetness.
Recipe
Recipe
Gratin de Poireaux et Pommes de Terre (Leek and Potato Gratin)
Ingredients:
- 4 medium potatoes, thinly sliced
- 2 large leeks, sliced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 2 garlic cloves, minced
- 2 tbsp butter
- Salt and pepper, to taste
Instructions:
- Preheat oven to 180°C. Butter a baking dish.
- In a skillet, melt butter and sauté the leeks and garlic until softened. Season with salt and pepper.
- Layer the potato slices in the baking dish, alternating with the sautéed leeks.
- Pour cream evenly over the layers and sprinkle with Gruyère cheese.
- Bake for 40-45 minutes, or until the potatoes are tender and the top is golden and bubbling.
Tip: Pair with a chilled glass of Cave de Turckheim Pinot Gris for a cosy and satisfying meal.
