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Pinot Gris 2018 - Domaine Camille Braun
Domaine Camille Braun

PINOT GRIS 2018 - DOMAINE CAMILLE BRAUN

  France / Alsace
€20.50
17.50
€17.50
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

A soul-stirring wine!

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Why do we love it?
If you want to make a sworn enemy of wine, fall completely and madly in love with it, then give him a glass of Pinot Gris of the Domaine Camille Braun. This Pinot Gris has it all.

Domaine Camille Braun is a family winery in Orschwihr, Alsace, founded by Camille Braun in 1960. Since 2005 it has been in the hands of his son, Christophe, and his wife, Chantal. Their philosophy is summarized in biodynamic cultivation, winemaking with minimal interventions, and only from the best vineyards in the area. Pinot Gris comes from the beautiful village of Uffholtz. The wine ferments with indigenous yeasts and matures on its fine lees for several months until it is ready for bottling. The result is elegant, expressive and reflects the terroir of the area but also the unique character of this particular variety. Enjoy it with sautéed mushrooms or some pate and you will understand that you don't want much in this life to be happy!

Pinot Gris by Domaine Camille Braun is a wine made to conquer even the most skeptical.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has moderate lemon color and exuberant aromas of pear, ripe apple, quince, bergamot, citron and white flowers such as chamomile and honeysuckle. Rich and juicy mouth, with moderate body, discreet oily feeling and refreshing acidity.
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13,5%
Origin Alsace, France
Variety Pinot Gris
Aromas Pear, ripe apple, quince, bergamot, citron, white flowers, chamomile, honeysuckle.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 5+ years
Closure Cork
Organic Yes

PINOT GRIS 2018 - DOMAINE CAMILLE BRAUN

PAIR IT

seared scallops with lemon sauce, trout with butter sauce or chicken with mushroom sauce.

Tart with pear and Roquefort

For stuffing

1 onion

1/2 clove of garlic

150 g Gruyere from Crete

1 tbsp. of balsamic vinegar

1 tbsp. of butter

1 tbsp. of olive oil

1 pear

150 g Roquefort

Prepare the pastry and bake it.

Add butter and olive oil to a pan and heat them up.

Sauté the onion with the garlic until it becomes translucent. Then add the balsamic and leave it over heat until it evaporates. Add the gruyere and stir well.

In the tart with the already baked pastry spread the onion and graviera filling with a spoon.

Apply the pear circularly, after having it sliced. Cover with crumbled Roquefort and place the tart in the oven for 40 minutes at 180°C. When the pair softens, the tart is ready.

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