Pinot Gris/Pinot Grigio

Sunny and seductive, with aromas of pear, lychee and ripe citrus. The full, rich palate flirts with excess, but only flirts – there’s racy acidity throughout. Try this with oriental dishes or a Caribbean curry.

André studied in Burgundy before returning to Alsace to run the family domaine. Perhaps due to the former, he likes to harvest his Pinot Gris reasonably early, to keep freshness in the grapes. This allows him to make a drier wine than most of his peers. The result is a rich, intensely-flavoured white wine which gains even more complexity from its time in oak barrels. The nose shows yellow plum and delicate floral notes, while the palate has more ripe fruit flavours beautifully-intertwined with rich sweet spice notes from the oak. This will work incredibly well paired with Peking duck or sticky pork belly.
Oliver Barton, Wine Buyer

This steep sloped, marl and gypsum sun-trap consistently produces one of the regions most emphatic Pinot Gris, never more so than in 2006 where despite trickier conditions Olivier selected a miniscule crop to deliver a 50% botrytised beauty, complete with brilliant quince, beeswax, apricot notes on the nose and a perfectly poised, finely textured honey and nectarine palate. Fabulous! At 114 grams of residuel sugar, a pudding in its own right.
(David Berry Green ) Compelling and rich without ever being cloying, this late harvest wine shows all the benefits of extended hang time on the vine. Opulent Pinot Gris floral and fruit aromas on the nose foretell of things to come. The first burst of nectarine and quince segue shamelessly into rich, honied apricots with not a hint of the stickiness often associated with such things. With time in the mouth the minerality of this wonderful vineyard, Clos Jebsal, shows through and keeps things fresh, the flavours linger into the best greengage confit you've never imagined, until this point! I can very happily hold this up as the finest example of winemaking I've seen from Alsace in 2006. Drink with Gooseberry fool, anything containing stewed fruit, or rather surprisingly, a big handful of lightly salted nuts!
(Rob Whitehead, London Shop, January 2011)

Showing a harmonious combination of smoke and flint flavours with hints of white fruit on the nose, the 2007 Pinot Gris Rangen is delectably balanced. This intricate wine inundates the palate with flavours of peaches, honey and poached pears. Sweetness shines through on the palate, but thanks to its vibrant acidity, it blends in very quickly. Pinot Gris Rangen should evolve and drink well for 15 years.

Chocolate can be something of a dam buster for many of us; a single square and the flood gates are open with will-power washed meekly away in favour of the immediate pleasure offered by gluttony. If this is the case and you are unable to resist the siren call of cacao, then why not fill your glass with something equally decadent and allow yourself to be swept up in it all?

The driver behind Humbrecht's Clos Windsbuhl wines is their acidity and the freshness it gives them, which makes this late harvest Pinot Gris a natural partner for all decadent chocolate permutations that even the most creative of minds (in the William Curley vein) might be able to concoct. Notes of honey and apricot combined with the aforementioned acidic backbone and it's hard to imagine life beyond dessert.
Nicholas Stewart - Wine Buying Team

This elegant, floral cuvée hails from a parcel adjacent to Vosne-Romanée, and is one of the few that was spared from frost in 2016. The palate is not dense but delicate, combining spice, dark-fruit flavours, chalky tannins and lively acidity.