Ilios (Pinot Gris) Passerillage (doux) 2019

SeThe aroma is unmistakable: if it smells of exuberant rose, lychee and fresh grape, it is guaranteed to be Gewürztraminer. Its berries shine almost pink at harvest, but the wine is golden yellow. It has low acidity, but often reaches 14 percent alcohol and more. It is characterized by a slight bitter note at the end. These flavours stem from the family of the Traminers. It is cultivated on a large scale in Alsace, where the “gewurz” (spice) brings out an exotic side. In South Tyrol it is known as Traminer aromatic, and in Germany simply – and wrongly – as Traminer. In the Palatinate, there is a Gewurztraminer vineyard whose stocks are likely up to 400 years old. Wines of this variety harmonize fantastically with Asian cuisine, especially with Thai dishes and their lemongrass aromas.

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Pinot gris is, like the Pinot blanc, a colour mutation of Pinot noir. All three have the same genetic profile. On occasion, red, grey, pink and white, berries can be observed on the same vine stock. Some are even striped! The best Pinot grises introduce themselves opulently with ripe peach and apricot aromas, slightly woody notes and a bit of smoke. These characteristics are presented, for example, in examples from Alsace, Grauburgunders from Germany, or the representatives from Valais, where the grapes are erroneously referred to as Malvoisie. In Italy, Pinot grigio from South Tyrol and Friuli win out. Wines from this variety are great culinary companions. They get along superbly with autumnal dishes such as risotto with mushrooms or chestnuts.

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Hardly any variety of vine shows such a broad spectrum of quality as the Chardonnay. Its wines range from faceless neutrality to breath-taking class. It is an extremely low-maintenance vine, which explains why it is grown around the world – even in places where it probably should not be. The aromas of the Chardonnay variety are not very pronounced: a bit of green apple, a little hazelnut; in warmer latitudes, also melon and exotic fruits. The wines are often defined by maturing in casks. They develop more or less subtle notes of butter, toasted bread and vanilla. The grapes achieve their highest expression in their region of origin, Burgundy. Its heart beats in the Côte de Beaune: one might think of the plant growth of Meursault or Puligny-Montrachet. With their finesse and complexity, they can survive for decades. Chardonnay also achieves first class in some Blanc-de-Blancs champagnes. It additionally yields great wines in the Burgundian Chablis, and increasingly in Australia and Chile. A simple rule of thumb for pairing with food: When butter and cream are involved, you cannot go wrong with Chardonnay.

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