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Famille Hugel Pinot Gris Grossi Laüe 2010
Famille Hugel Pinot Gris Grossi Laüe 2010
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Description
Description
Famille Hugel Pinot Gris Grossi Laüe is an opulent and complex white wine from Alsace, France, crafted from 100% Pinot Gris grapes. This full-bodied wine offers captivating aromas of ripe apricots, honey, and smoky undertones, with a rich palate showcasing baked apple, citrus peel, and a touch of spice, balanced by vibrant acidity and a long, elegant 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.
Wine Details
Wine Details
Type: White Wine
Style: Full-bodied, Luxurious
Grape Varietal: Pinot Gris
Tastes Like: Comparable to a high-end Alsace Pinot Gris, with ripe pear, apricot, and honeyed notes, finishing with a smoky minerality.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Alsace, France
Terroir: Marl and limestone soils
Aging: Stainless steel and neutral oak
Serving Temperature: 10-12°C
Winery
Winery
Famille Hugel is one of Alsace's most renowned producers, with a history dating back to 1639. The Grossi Laüe Pinot Gris is a pinnacle of their portfolio, reflecting the utmost care and precision in winemaking.
Food Pairings
Food Pairings
Seafood: Lobster or seared scallops.
Game: Duck breast with orange glaze.
Vegetarian: Pumpkin ravioli or caramelised onion tart.
Meat: Roast pork or chicken with apricot stuffing.
Cheese Pairings
Cheese Pairings
Brie: Soft and creamy, balancing the wine's richness.
Comté: Nutty and aged, enhancing the wine's complexity.
Roquefort: Tangy and bold, complementing the wine's depth.
Australian Aged Cheddar: Sharp and savoury, pairing beautifully with the wine's elegance.
Recipe
Recipe
Pumpkin Ravioli
Ingredients:
- 250g fresh pasta sheets
- 200g pumpkin, roasted and mashed
- 2 tbsp Parmesan cheese, grated
- 1/4 tsp nutmeg
- 2 tbsp butter
- 2 sage leaves
- Salt and pepper, to taste
Instructions:
- Mix roasted pumpkin, Parmesan, nutmeg, salt, and pepper to make the filling.
- Cut pasta sheets into squares, place a small amount of filling in the centre, and fold into triangles.
- Boil ravioli for 3-4 minutes until they float to the top.
- Melt butter in a pan, add sage leaves, and toss cooked ravioli in the sauce. Serve warm.
Tip: Garnish with extra Parmesan for a savoury touch.
