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 1 to 6 years from vintage.
vintage1 yrs6 yrs8 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: dried apricot, orange peel, smoky tea, honey
Palate: apricot, yellow apple, soft tannic grip, salt
Jean-Pierre Rietsch's skin-macerated Pinot Gris. Orange wine in the natural Alsace register: dried apricot, citrus peel, modest tannic grip.
What it pairs with
- Munster Pungent washed-rind cheese against the wine's tannic grip.More wines for soft cheese →Find munster on TableJourney →
- Slow-braised lamb shoulder Orange wine tannin for long-cooked meat.More wines for lamb →
- Indian curry Skin-contact wine handles cumin and coriander.More wines for curry →
With cheese
How to serve Rietsch Pinot Gris Macere
Allow 35 minutes from open to pour.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Munster, Slow-braised lamb shoulder, Indian curry. Match the wine's structure to the dish's fat and salt.
History
Rietsch's skin-macerated Pinot Gris has been a fixture of the natural-wine range since around 2010, biodynamic Demeter.
- 2010First Rietsch Macere Pinot Gris bottling
Facts
- Producer
- Domaine Rietsch · visiting guide
- Grapes
- Pinot Gris (100%)
- Classification
- Alsace AOC
- Oak
- Skin-contact maceration; old foudre
- ABV
- 12.5%
- Price
- EUR 22 to 32 at retail
- Drinking window
- 1-6 from vintage
- First vintage
- 2010
Frequently asked about Rietsch Pinot Gris Macere
What does Rietsch Pinot Gris Macere taste like?
On the nose, dried apricot, orange peel, smoky tea, honey. On the palate, apricot, yellow apple, soft tannic grip, salt. Structurally full-bodied, medium tannins, high acidity with a long finish. Jean-Pierre Rietsch's skin-macerated Pinot Gris. Orange wine in the natural Alsace register: dried apricot, citrus peel, modest tannic grip.
When should I drink Rietsch Pinot Gris Macere?
Drink 1-6 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Rietsch Pinot Gris Macere?
Munster is the canonical pairing. Other strong matches include Slow-braised lamb shoulder and Indian curry. Pungent washed-rind cheese against the wine's tannic grip.
What grapes are in Rietsch Pinot Gris Macere?
The blend is Pinot Gris (100%). The wine is classified as Alsace AOC.
Tags
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