Domaine Albert Mann Cuvee Albert Pinot Gris 2021

Domaine Albert Mann Cuvée Albert Pinot Gris is a light-bodied white wine from Wettolsheim, Alsace, France, crafted exclusively from Pinot Gris grapes. It displays inviting aromas of pear, white peach, and delicate floral nuances. On the palate, expect a smooth, refreshing profile with subtle hints of spice and a crisp, clean finish.

*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.

Type: White Wine
Style: Light-bodied
Grape Varietal: Pinot Gris
Tastes Like: Pear, white peach, delicate floral notes, mild spice
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: AOC Alsace
Region: Alsace, France
Terroir: Mix of clay and limestone soils
Aging: Fermented and matured in stainless steel to preserve freshness
Serving Temperature: 8–10°C – Best served chilled

Domaine Albert Mann is a family-run estate in Wettolsheim, Alsace, known for its dedication to sustainable and biodynamic winemaking. Their Cuvée Albert Pinot Gris emphasises refined fruit character and a lively, elegant structure, reflecting the unique terroir of the region.

Seafood: Grilled barramundi with lemon butter or seared scallops.
Poultry: Roast turkey breast with creamy sauce or chicken fricassee.
Vegetarian: Asparagus quiche or creamy mushroom risotto.
Meat: Lightly seasoned pork loin or veal medallions in a white wine sauce.

Brie: Mild and creamy, balancing the wine's crisp notes.
Comté: Slightly nutty, enhancing the wine's subtle spice.
Camembert: Soft and earthy, complementing the wine's gentle floral character.
Fresh Goat's Cheese: Tangy and bright, mirroring the wine's refreshing acidity.

Baeckeoffe d'Alsace (Alsatian Meat and Vegetable Stew)

Ingredients:

• 500g pork shoulder, cut into chunks
• 500g beef chuck, cut into chunks
• 500g lamb shoulder, cut into chunks (optional, for a traditional blend)
• 1.5kg potatoes, peeled and sliced
• 2 onions, thinly sliced
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1 leek, sliced (white part only)
• 2 cups Alsatian white wine (Pinot Gris recommended)
• 1 cup chicken or beef stock
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and pepper, to taste
• 1 tbsp butter or duck fat (for greasing the casserole dish)

Instructions:

1. Marinate: Combine the meat chunks in a large bowl with the wine, garlic, bouquet garni, salt, and pepper. Cover and refrigerate for at least 12 hours (overnight preferred).
2. Assemble: Preheat the oven to 160°C. Grease a large casserole dish with butter or duck fat. Layer half the potatoes, onions, carrots, and leek at the bottom. Arrange the marinated meats on top, then layer the remaining vegetables. Pour in the marinade and stock until it nearly covers the ingredients.
3. Cook: Cover the dish with a lid or foil and place in the oven for about 3 hours. Check occasionally to ensure there is enough liquid. If needed, add a little more stock or water.
4. Serve: Remove from the oven and let the stew rest for a few minutes. Serve hot in generous portions alongside crusty bread.
5. Enjoy with a chilled glass of Domaine Albert Mann Cuvée Albert Pinot Gris for a classic Alsatian pairing.