Pierre Sparr

Reserve Alsace Pinot Gris

8.710 ratings
-no pro ratings
Alsace, France
Pinot Gris
Mushrooms, Tomato-Based, White Fish, Pasta, Pungent Cheese, Goat & Feta Cheese, White Rice, Onion, Shallot, Garlic, Squash & Root Vegetables, Meaty & Oily Fish, Cheddar & Gruyere, Potato, Nuts & Seeds, Salads & Greens, Herbs, Chili & Hot Spicy, Beans & Peas, Soft Cheese, Shellfish, Crab & Lobster, Oyster, Mussel, Clam, Chicken, Duck, Turkey, Oyster, Shellfish
Top Notes For
Luigi Porcile

Honey, pear and orange. Orange blossom on the nose and very smooth. Low acidity, not so rich, notable sweetness. A lovely wine for sushi, spicy asian food and grilled fish.

Honey, pear and orange. Orange blossom on the nose and very smooth. Low acidity, not so rich, notable sweetness. A lovely wine for sushi, spicy asian food and grilled fish.

Sep 15th, 2017
Jonatan Dereke

On the nose, a combination of sweet domestic and exotic fruits, predominantly melon, and elderflower. Lots of green grapes and some hay. On the palate, a buttery, sweet arrival somewhat balanced by the acidity. More melon and pears in the development. A fresh and vibrant wine with a great development.

On the nose, a combination of sweet domestic and exotic fruits, predominantly melon, and elderflower. Lots of green grapes and some hay. On the palate, a buttery, sweet arrival somewhat balanced by the acidity. More melon and pears in the development. A fresh and vibrant wine with a great development.

Mar 4th, 2017
Torbjörn Arvidsson

Torbjörn had this 8 years ago

Torbjörn had this 8 years ago

Apr 1st, 2017
Antoine Drouin-Trempe

Antoine had this 8 years ago

Antoine had this 8 years ago

Feb 7th, 2017
Jimmy Mena

Jimmy had this 8 years ago

Jimmy had this 8 years ago

Dec 22nd, 2016
Michael Chetner

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Michael had this 8 years ago

Dec 10th, 2016
Michael Chetner

Michael had this 8 years ago

Michael had this 8 years ago

Dec 6th, 2016
Andreas Eka

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Andreas had this 8 years ago

Jul 9th, 2016
Felix Thyren

Felix had this 9 years ago

Felix had this 9 years ago

Mar 1st, 2016