Pinot Gris Vendanges Tardives 2015

Gastronomy

Pinot Gris is equally suitable for aperitifs such as foie gras or as a dish (terrine or pan-fried) as well as for very aromatic cheeses such as Munster or Roquefort. It goes perfectly with pies, pastries and mousses for dessert.

History

To explain the survival of the culture of Pinot Gris in Alsace vineyards since the sixteenth century, the legend says that the plants were brought from the town of Tokaj (Hungary) by Baron Lazare Schwendi around 1565. The Baron, who served at the time the House of Austria in its struggle against the Turks, was a large owner of vineyards in Alsace and Bade. Landowner in Kientzheim (where his castle still exists, owned today by the Confrérie of St Etienne), he ordered them to multiply the Tokay vines. But it is likely that the Pinot Gris, known for its qualities and abilities to produce highly concentrated wines, was substituted for the original variety brought from Hungary. In fact, Pinot Gris hails from Burgund y, where i t is known as the "Beurot.

The name Tokay Pinot Gris was authorized by an EEC Regulation 10 August 1984 to designate Pinot Gris instead of the old and traditional name Tokay d'Alsace.

On November 23, 1993, an agreement between the EU and the Republic of Hungary (Decision of the EEC Council of 23 November 1993 published in OJ EEC of 31 December 1993) states that all geographic names used on wine subject to mutual protection between the two signatories, from 1 January 1994. Accordingly, the term "Tokay Pinot Gris" cannot be used to describe wines of AOC Alsace from Pinot Gris, only the term "Pinot Gris" is allowed since 1 April 2007.

Late Harvest" wines are made from grapes affected by "noble rot" also known as "Botrytis cinerea". These grapes have a high aromatic concentration and are considerably rich in sugar.