Hi Bob, Thank you for sharing the characteristics of the wine with us. The cherry on the cake for me was letting us know what food you would be pairing it with 😊 Also thank you for adding the final comments about unexpected notes. Many thanks
Back in 2018 when I was on a holiday trip in the western vosges. While before then I knew I liked wine I just never really got into it past "this is nice with dinner" I really learned to love it after going to a tasting at the Wolfberger shop in Colmar. Just when we thought we've landed on a case to take home they let us taste a gewurztraminer grand cru mandelberg and one of their riesling grand cru's. The sales rep did a good job since we ended up taking 3 of both home with a case of vendanges tardives riesling 😂. Made me appreciate wine in a different light.
Another great video! Keep them coming. It's been a while since I had Pinot Gris. Videos like this encourage me to try wines that I haven't had in a while and also wines that I haven't tried at all. Salute!
Love Alsace. I have cycled the wine route three times and each time was a real pleasure. I agree that Zind-Humbrecht is an excellent producer but on a more humble level, so is the Turckheim co-op, which I have visited. I have some 2010, 2015 and 2017 Rieslings, which I am in no hurry to drink as well as a couple of 2015 Pinot Gris from Ginglinger. Your comment on high acidity intrigued me because I had always thought Pinot Gris to be quite low in acidity. I must go back to Alsace soon to enjoy a lunch of tarte flambé with a glass of pinot blanc in Ribeauvillé or Kaysersberg. Probably the best meal I have ever eaten was cooked by young Schillinger's dad in Colmar sometime in the 1980s. Great memories.
Thanks for the posting. I love Alsace as well. I’m overdue for another visit. PG can maintain a solid acidity level, but it’s generally not to the level of Riesling. That said, adequate levels are necessary to provide the wine with a backbone for aging. As for the cuisine of Alsace, incredible. If I’m going to pack on the calories, I can’t think of a better place for it.
Great videos Bob really enjoying your content please keep it coming. Would love to hear more about your MW journey - I find it fascinating hearing your opinions and suggestions from your years of experience in the wine world.
Bob, I recently was able to try a 2007 and 2010 Trimbach Pinot Gris Reserve side by side and it was absolutely amazing still. So complex and nutty. I loved them!
Andre, I’ve been a Trimbach fan for years. Visited there years ago. The entire range is consistently very good. I’d venture that not many wine drinkers have tasted aged PG.
Great video and thanks for featuring Pinto Gris. I think this is one of the most underrated varieties, especially when it comes to aging. Too much diluted mass-marketed Pinot Grigio gives this wine a bad name. I haven't had a Pinot Gris quite as old as this, but I did enjoy a 2001 Trimbach Reserve Personelle and 2001 Eyrie Vineyards Pino Gris from Oregon last year. Both fantastic! Keep up the great work!
Thank you for the kind words. I agree, PG is underrated when it comes to aging. It’s a matter of aging the right ones. Yes, the mass market plonk gives it a bad name. You’ve had some good examples!
Trimbach offers great quality not only in Pinot Gris but also in Riesling, Pinot Blanc or Gewurztraminer if you like that. Unfortunately prices are not as cheap as 20 years ago any more but they still offer exceptional quality in most price ranges. So if you tasted Trimbach Reserve you had something really good. Price tip, look into Pinot Gris from the German side of the Alsace border area. In Kaiserstuhl some exceptional Pinot Gris (named Grauburgunder) can be found in Bickensohl, Achkarren, Ihringen or in Endingen Reinhold and Cornelia Schneider. Great Pinot Gris from Alsace or Baden has nothing to do with the cheap [italy or any other country with industrial wine production] Pinot Grigio which kind of spoiled the reputation of Pinot Gris.
As I get more and more into wines I’m finding real fun in drinking older wines. They can be a little hit and miss, like the 97 Shiraz I had that was so past it’s prime that it was like drinking water out of a leather shoe that had been outside for a couple of weeks. Then there was the 66 red burgundy 1er cru gevrey chambertin that was perfect, juicy red fruits, mushrooms, forest floor, great acid and silk tannins. But I do love the young vibrant ones too…. As far as Alsace…great appellation, I can still get some good value wines and I think some good Pinot Noir with out Burgundy prices. Dry Riesling to die for too. Thank you for sharing the Pinot Gris.
Hi Carl, thanks for the comment. While I often enjoy older wines, I’ve had many that were dumped down the drain. Storage conditions are very important. As for your old Shiraz, it could’ve been just that single bottle that was not enjoyable, if had another it might be much better. There can be a good deal of variation.
Great video as always, anything Olivier humbrecht touches always turns to gold. He’s doing some great work currently in the Okanagan. Keep up the great content!
He is doing some consulting for phantom creek winery, productions some great white wines (especially the pinot gri) serious investments into the property and some serious wines thus far.
Hey Bob! Absolutely loving all of your videos! About to start the WSET Level 4 Diploma and your videos are great! I was also born in 1997 so I noticed you have a few 1997’s which is cool! Hahaha! Thanks heaps man!
Hi Bruno, I’m glad you found my channel. Thanks for the good word. I’m currently helping a few WSET students with their studies, along with MW students. I try to work something into each video that will appeal to that group. And yes, I have plenty of wines from the late 90s. I sold my wine shop is 2002, loaded my cellar at that time. Cheers!
Thanks for the reply Bob! My goal is to one day become an MW. It’s a long road but I’m sure I’ll get there! Will you do a video regarding wine faults? Thanks again!
@@brunoa9404 When you enter the MW program, I'm happy to lend a hand. I'll add wine faults to the list of upcoming videos. The list is very long, but I'll get to it.
Loved the video, will go out and try to explore Pinot Gris from Alsace more. Curious to hear more about your wine shop and career. As a WSET student I am always interested in what MWs have done over the years
Glad to hear you enjoyed the video. I had my wine shop for sixteen years. Opened it at age 23, sold when I became an MW. The shop helped me get through the MW exam, as I had easy access to a broad range of wines. I currently help a few WSET students. Do you plan to enter the MW program at some point?
@@bobpaulinskimasterofwine nice of you to respond. I would be very interested in pursuing the MW, I work at a Wine store currently, but hope to work harvest and in winemaking too as I move forward (I am a cheesemaker by training)
@@bobpaulinskimasterofwine a rep came in the other day and we tasted a number of Alsatian wines, including Pinot Gris. Nothing as age worthy as what you sampled but I definitely thought of this video while tasting !
A great video with good information keep them coming! any chance in the future we could see a video about a Chateau Chalon vin jaune type wine, the whole 6 years of aging under a veil of yeast sounds quite interesting and i hear they are very much a hate it or love it kind of wine.
Thanks for the good word, glad you enjoyed the video Your topic suggestion would be interesting. I’m familiar with it, but I’ve not seen it firsthand. Let me think through how this could be approached. There’s a long list of topics in the queue. That said, I’ll add it to the list.
Great video, thanks. The aged white wine thing has come at me on this one, and a couple of wine review sites I also follow. Plus, I enjoyed a 2017 Kistler chardonnay at a friend's house yesterday, it had that same beautiful deep gold character. Curious if you think Oregon pinot gris have the chops to age well like this one--I've tried a nice Elk Cove PG, and it has that nice acidity that might allow it to age.
Hi Bruce, thanks for the good word. Kistler has great aging potential. As Oregon PG, I’ve not had more than a few older wines, five to seven years old. If the acidity were present, it could age well. That said, I think it could be the exception more than the rule.
Nice wine. If you like Alsace Pinot Gris / Pinot Blanc you should also look into some of the great white Burgundys from the other side of the Border. There are some exceptionally good "Grauburgunder" and "Weissburgunder" from the Kaiserstuhl (e.g. from Bickensohl, Achkarren, Ihringen) which are also great price quality ratio wise. One of my favorites is the Grauburgunder SK from Weinvogtei Bickensohl, the Weissburgunder from Düringer in Ihringen and to my oppinion one of the greatest Pinot Blancs at only 15 € from Reinhold und Cornelia Schneider: Weißer Burgunder Trio Spätlese. The Trio ages also exceptionally well because it has also besides primary and secondary fruit a great base of minerality / concentration
As you were describing the wine I was thinking how that would pair with Thai food. I usually pair a Gewürztraminer with Asian, but a younger Pinot Gris with a bit more sweetness might work, and open more pairing options.
I think it would work well. A slight sweetness would offset a fishes with some spice heat. I don’t drink Gewurz often, but with the right dish it’s very enjoyable.
There are some semi sweet Pinot Gris from Alsace and also Baden, mainly as Spätlese quality. If you like semi-sec or Spätlese these can age exceptionally well and are a great fit to asian cuisine.
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Hi Bob, Thank you for sharing the characteristics of the wine with us. The cherry on the cake for me was letting us know what food you would be pairing it with 😊 Also thank you for adding the final comments about unexpected notes. Many thanks
Hi Laura, this was a very good wine.
Alsace! Thank you for the video.
Yep, Alsace! 😂
Great to see Alsace wines being lauded. Add Hugel, Trimbach and Kientzler to the list of great producers. The pinot noirs are developing nicely too.
There’s a lot to like with the wines from Alsace. And yes, increasingly very nice Pinot Noir.
Back in 2018 when I was on a holiday trip in the western vosges. While before then I knew I liked wine I just never really got into it past "this is nice with dinner" I really learned to love it after going to a tasting at the Wolfberger shop in Colmar.
Just when we thought we've landed on a case to take home they let us taste a gewurztraminer grand cru mandelberg and one of their riesling grand cru's. The sales rep did a good job since we ended up taking 3 of both home with a case of vendanges tardives riesling 😂. Made me appreciate wine in a different light.
Great story, thanks for sharing it!
Another great video! Keep them coming. It's been a while since I had Pinot Gris. Videos like this encourage me to try wines that I haven't had in a while and also wines that I haven't tried at all. Salute!
Hi James, thanks for the good word. PG from Alsace can be outstanding. I’m glad to hear you’ll give it a go. Cheers!
You've inspired me to open up my 2011 sylvie spielman pinot gris...
Nice, good source, the wine should be interesting.
Love Alsace. I have cycled the wine route three times and each time was a real pleasure. I agree that Zind-Humbrecht is an excellent producer but on a more humble level, so is the Turckheim co-op, which I have visited. I have some 2010, 2015 and 2017 Rieslings, which I am in no hurry to drink as well as a couple of 2015 Pinot Gris from Ginglinger. Your comment on high acidity intrigued me because I had always thought Pinot Gris to be quite low in acidity.
I must go back to Alsace soon to enjoy a lunch of tarte flambé with a glass of pinot blanc in Ribeauvillé or Kaysersberg.
Probably the best meal I have ever eaten was cooked by young Schillinger's dad in Colmar sometime in the 1980s. Great memories.
Thanks for the posting. I love Alsace as well. I’m overdue for another visit. PG can maintain a solid acidity level, but it’s generally not to the level of Riesling. That said, adequate levels are necessary to provide the wine with a backbone for aging. As for the cuisine of Alsace, incredible. If I’m going to pack on the calories, I can’t think of a better place for it.
Thanks for sharing! Very interesting. I've never had a Pinot Gris anywhere near his age.
I’m glad you enjoyed the video. Most PG has a relatively short life, a few have excellent aging potential.
Great videos Bob really enjoying your content please keep it coming. Would love to hear more about your MW journey - I find it fascinating hearing your opinions and suggestions from your years of experience in the wine world.
Hi Byron, I appreciate the kind words. I have an MW discussion coming in a future video.
Have never really gotten that into Pinot Gris, interesting!
It’s worth checking out. The version from Alsace can be quite full and layered. It’s nothing like most Italian Pinot Grigio made for a broad market.
Bob, I recently was able to try a 2007 and 2010 Trimbach Pinot Gris Reserve side by side and it was absolutely amazing still. So complex and nutty. I loved them!
Andre, I’ve been a Trimbach fan for years. Visited there years ago. The entire range is consistently very good. I’d venture that not many wine drinkers have tasted aged PG.
Would have to agree on Pinot blanc. Good value and nice alternative to Chardonnay. Trimbach and Hugel are names I look for in the wine shop.
Yes, PB is very underrated. The two that you mentioned have been rock solid for many years.
Great video and thanks for featuring Pinto Gris. I think this is one of the most underrated varieties, especially when it comes to aging. Too much diluted mass-marketed Pinot Grigio gives this wine a bad name. I haven't had a Pinot Gris quite as old as this, but I did enjoy a 2001 Trimbach Reserve Personelle and 2001 Eyrie Vineyards Pino Gris from Oregon last year. Both fantastic! Keep up the great work!
Thank you for the kind words. I agree, PG is underrated when it comes to aging. It’s a matter of aging the right ones. Yes, the mass market plonk gives it a bad name. You’ve had some good examples!
Trimbach offers great quality not only in Pinot Gris but also in Riesling, Pinot Blanc or Gewurztraminer if you like that. Unfortunately prices are not as cheap as 20 years ago any more but they still offer exceptional quality in most price ranges. So if you tasted Trimbach Reserve you had something really good. Price tip, look into Pinot Gris from the German side of the Alsace border area. In Kaiserstuhl some exceptional Pinot Gris (named Grauburgunder) can be found in Bickensohl, Achkarren, Ihringen or in Endingen Reinhold and Cornelia Schneider. Great Pinot Gris from Alsace or Baden has nothing to do with the cheap [italy or any other country with industrial wine production] Pinot Grigio which kind of spoiled the reputation of Pinot Gris.
As I get more and more into wines I’m finding real fun in drinking older wines. They can be a little hit and miss, like the 97 Shiraz I had that was so past it’s prime that it was like drinking water out of a leather shoe that had been outside for a couple of weeks. Then there was the 66 red burgundy 1er cru gevrey chambertin that was perfect, juicy red fruits, mushrooms, forest floor, great acid and silk tannins. But I do love the young vibrant ones too…. As far as Alsace…great appellation, I can still get some good value wines and I think some good Pinot Noir with out Burgundy prices. Dry Riesling to die for too. Thank you for sharing the Pinot Gris.
Hi Carl, thanks for the comment. While I often enjoy older wines, I’ve had many that were dumped down the drain. Storage conditions are very important. As for your old Shiraz, it could’ve been just that single bottle that was not enjoyable, if had another it might be much better. There can be a good deal of variation.
@@bobpaulinskimasterofwine From a certain age there are only good bottles and not so much good vintages any more [with exception of bad vintages]
@@thomasbahr2806 So true!
Great video as always, anything Olivier humbrecht touches always turns to gold. He’s doing some great work currently in the Okanagan. Keep up the great content!
Thanks for the comment. I didn’t know about his project in Canada. I need to do some research on it. Much appreciated.
He is doing some consulting for phantom creek winery, productions some great white wines (especially the pinot gri) serious investments into the property and some serious wines thus far.
@@grantbronconnier4682 Thanks for the follow up.
Hey Bob! Absolutely loving all of your videos! About to start the WSET Level 4 Diploma and your videos are great! I was also born in 1997 so I noticed you have a few 1997’s which is cool! Hahaha! Thanks heaps man!
Hi Bruno, I’m glad you found my channel. Thanks for the good word. I’m currently helping a few WSET students with their studies, along with MW students. I try to work something into each video that will appeal to that group. And yes, I have plenty of wines from the late 90s. I sold my wine shop is 2002, loaded my cellar at that time. Cheers!
Thanks for the reply Bob! My goal is to one day become an MW. It’s a long road but I’m sure I’ll get there!
Will you do a video regarding wine faults?
Thanks again!
@@brunoa9404 When you enter the MW program, I'm happy to lend a hand. I'll add wine faults to the list of upcoming videos. The list is very long, but I'll get to it.
That’s awesome Bob! Thank you so much!
Loved the video, will go out and try to explore Pinot Gris from Alsace more. Curious to hear more about your wine shop and career. As a WSET student I am always interested in what MWs have done over the years
Glad to hear you enjoyed the video. I had my wine shop for sixteen years. Opened it at age 23, sold when I became an MW. The shop helped me get through the MW exam, as I had easy access to a broad range of wines. I currently help a few WSET students. Do you plan to enter the MW program at some point?
@@bobpaulinskimasterofwine nice of you to respond. I would be very interested in pursuing the MW, I work at a Wine store currently, but hope to work harvest and in winemaking too as I move forward (I am a cheesemaker by training)
@@YBenjamin1996 It sounds like you’re on the right path! Let me know if you need a hand with the WSET.
@@bobpaulinskimasterofwine thank you! I hope to be in touch at some point. I really appreciate it.
@@bobpaulinskimasterofwine a rep came in the other day and we tasted a number of Alsatian wines, including Pinot Gris. Nothing as age worthy as what you sampled but I definitely thought of this video while tasting !
A great video with good information keep them coming! any chance in the future we could see a video about a Chateau Chalon vin jaune type wine, the whole 6 years of aging under a veil of yeast sounds quite interesting and i hear they are very much a hate it or love it kind of wine.
Thanks for the good word, glad you enjoyed the video Your topic suggestion would be interesting. I’m familiar with it, but I’ve not seen it firsthand. Let me think through how this could be approached. There’s a long list of topics in the queue. That said, I’ll add it to the list.
Great video, thanks. The aged white wine thing has come at me on this one, and a couple of wine review sites I also follow. Plus, I enjoyed a 2017 Kistler chardonnay at a friend's house yesterday, it had that same beautiful deep gold character. Curious if you think Oregon pinot gris have the chops to age well like this one--I've tried a nice Elk Cove PG, and it has that nice acidity that might allow it to age.
Hi Bruce, thanks for the good word. Kistler has great aging potential. As Oregon PG, I’ve not had more than a few older wines, five to seven years old. If the acidity were present, it could age well. That said, I think it could be the exception more than the rule.
Nice wine. If you like Alsace Pinot Gris / Pinot Blanc you should also look into some of the great white Burgundys from the other side of the Border. There are some exceptionally good "Grauburgunder" and "Weissburgunder" from the Kaiserstuhl (e.g. from Bickensohl, Achkarren, Ihringen) which are also great price quality ratio wise. One of my favorites is the Grauburgunder SK from Weinvogtei Bickensohl, the Weissburgunder from Düringer in Ihringen and to my oppinion one of the greatest Pinot Blancs at only 15 € from Reinhold und Cornelia Schneider: Weißer Burgunder Trio Spätlese. The Trio ages also exceptionally well because it has also besides primary and secondary fruit a great base of minerality / concentration
Hi Thomas, thank you for the suggestions. Much appreciated. If I can assemble the range, I’d like to do a video solely on PB from a range of regions.
@@bobpaulinskimasterofwine If you want to have something from Baden / Germany i more than willing to send you one or two bottles
@@thomasbahr2806 Very kind of you, but I couldn't. Shipping is a colossal pain. But I do appreciate the offer.
As you were describing the wine I was thinking how that would pair with Thai food. I usually pair a Gewürztraminer with Asian, but a younger Pinot Gris with a bit more sweetness might work, and open more pairing options.
I think it would work well. A slight sweetness would offset a fishes with some spice heat. I don’t drink Gewurz often, but with the right dish it’s very enjoyable.
There are some semi sweet Pinot Gris from Alsace and also Baden, mainly as Spätlese quality. If you like semi-sec or Spätlese these can age exceptionally well and are a great fit to asian cuisine.
Re-taste after three hours? At what point does wine go from breathing to bad?
I’d love to see a video like that.
It varies depending on where a wine is in its life cycle. That could be an interesting video topic.
What are the chances I opened a bottle of 2005 Clos Jebsal today!
Apparently, the chances are quite good! Enjoy!
Hi Bob, what temperature was the wine when you tasted it?
Around 60F. Cooled in the fridge for about 40 mins.
🙂
One of my older videos!