Alsace white wine- Pinot Gris
Pinot gris in our shop
As a landowner in Baden and Alsace, he is said to have ordered the propagation of these plants on his land. However, according to several ampelographers, the vines came from Burgundy (Burgogne)
Called Grauer Tokayer before 1870, Pinot Gris was then successively named Tokay gris, Tokay d’Alsace, Tokay Pinot Gris and finally, since 1st April 2007, Pinot Gris.
Pinot Gris is a wine with a strong personality that goes well with richly flavoured dishes. It is the Alsace white wine that goes best with dishes usually reserved for red wines. Game, marinated or not, veal, pork, poultry, especially with strong flavoured sauces, roasts, kidneys, risottos, mushrooms, cereals (polenta, wheat or corn cakes…), make it the wine for autumn dishes. In Alsace, it also goes well with the famous baeckeoffe. Its balance of body and freshness makes it a perfect match for sweet and savoury dishes. Fresh, pan-fried or semi-cooked foies gras are all the better for its presence. All the qualities of Pinot Gris also make it a delicious aperitif wine.
A commitment to quality and nature
At Domaine Bléger, the excellence of our wines is based on a profound respect for nature and a constant quest for quality. For several generations, we have been cultivating our vines in harmony with their environment, convinced that the richness of a wine begins with the soil that nourishes it. Our estate is certified organic, a strong commitment that guarantees practices that respect the soil, biodiversity and the vine’s natural cycle. We favour natural methods, banning synthetic pesticides and herbicides to preserve the purity of our grapes and the authenticity of our terroirs.
Vinification
that respects the grapes
Our hand-picked grapes, natural fermentation and minimalist vinification reveal the authenticity of the Alsatian terroir, producing pure, balanced wines full of character.
Sustainable and
responsible winegrowing
We cultivate our vines with respect for natural cycles, favouring grass cover, manual work and organic practices, thereby preserving the biodiversity and balance of our terroir.