Alsacian meal - wine tasting & Immersive wine cellar tour
Taste traditional wines and visit a cellar housing massive oak barrels dating back to 1850. End your tour with a delicious lunch of Alsatian specialties in a new 100% ...
Profile
Structure
Drinking window
Best 3 to 12 years from vintage.
vintage3 yrs12 yrs14 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: yellow pear, smoke, honey, almond
Palate: ripe pear, yellow apple, salt, ginger
Andre Ostertag's Fronholz Pinot Gris from a sandstone hill above Epfig. Barrel-aged in old wood (unusual in Alsace) for a deliberately Burgundian-textured Pinot Gris.
What it pairs with
- Roast pork loin Smoky pear for herbed roast pork.More wines for pork →
- Roast chicken with morels Mushroom and bird against the wine's smoky almond.More wines for chicken and white meat →
- Munster Vosges washed-rind cheese for the wine's pear weight.More wines for soft cheese →Find munster on TableJourney →
With cheese
Cœur de Massif
Our pick Cœur de Massif is a mild, supple, creamy cooked-pressed cheese. A Pinot Gris with some body, dry or lightly off-dry, matches that weight and creaminess without drowning the paste's gentle flavour.
Munster
Our pick Pinot Gris, dry or lightly off-dry, has the body to keep pace with Munster's supple, unctuous paste without the perfume of Gewurztraminer. It suits a young, mild cheese better than an old, runny one.
How to serve Ostertag Fronholz Pinot Gris
Allow 35 minutes from open to pour.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
- Pair with. Roast pork loin, Roast chicken with morels, Munster. Match the wine's structure to the dish's fat and salt.
History
Fronholz is Andre Ostertag's most personal lieu-dit, a sandstone hill above Epfig farmed since the 1980s and barrel-aged in old French oak, in a deliberately Burgundian-textured approach to Pinot Gris.
- 1988First Fronholz Pinot Gris bottling
- 1998Domaine certified Demeter biodynamic
Facts
- Producer
- Domaine Ostertag · visiting guide
- Grapes
- Pinot Gris (100%)
- Classification
- Alsace AOC
- Oak
- Old French oak barriques; no new oak
- ABV
- 13.0%
- Price
- EUR 35 to 55 at retail
- Drinking window
- 3-12 from vintage
- First vintage
- 1988
Frequently asked about Ostertag Fronholz Pinot Gris
What does Ostertag Fronholz Pinot Gris taste like?
On the nose, yellow pear, smoke, honey, almond. On the palate, ripe pear, yellow apple, salt, ginger. Structurally full-bodied, high acidity with a long finish. Andre Ostertag's Fronholz Pinot Gris from a sandstone hill above Epfig. Barrel-aged in old wood (unusual in Alsace) for a deliberately Burgundian-textured Pinot Gris.
When should I drink Ostertag Fronholz Pinot Gris?
Drink 3-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Ostertag Fronholz Pinot Gris?
Roast pork loin is the canonical pairing. Other strong matches include Roast chicken with morels and Munster. Smoky pear for herbed roast pork.
What grapes are in Ostertag Fronholz Pinot Gris?
The blend is Pinot Gris (100%). The wine is classified as Alsace AOC.
Tags
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