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Pinot Gris gets flattened into Pinot Grigio in most people's mental filing system — neutral, forgettable, something to order when you can't decide. Sophie Schaal's version is an argument against that. Grown on clay soils in Hunawihr, harvested by hand, pressed whole bunch and fermented slowly with natural yeasts, it comes out with actual presence: ripe pear, quince, a whisper of cinnamon, and enough texture from the clay-driven tannin to give the mid-palate something to do.
Fully dry, but generous. The kind of white that earns its place at the table rather than just filling a glass.
Pork, aged Gouda, jamón, roast chicken with herbs. Also: any dish that would normally send you toward a rich white, but you want something with more personality.
Pinot Gris gets flattened into Pinot Grigio in most people's mental filing system — neutral, forgettable, something to order when you can't decide. Sophie Schaal's version is an argument against that. Grown on clay soils in Hunawihr, harvested by hand, pressed whole bunch and fermented slowly with natural yeasts, it comes out with actual presence: ripe pear, quince, a whisper of cinnamon, and enough texture from the clay-driven tannin to give the mid-palate something to do.
Fully dry, but generous. The kind of white that earns its place at the table rather than just filling a glass.
Pork, aged Gouda, jamón, roast chicken with herbs. Also: any dish that would normally send you toward a rich white, but you want something with more personality.