by Bill Spohn » Wed Aug 21, 2024 12:21 pm
2007 Albert Mann Pinot Gris Grand Cru Furstentum – we were having prawns sautéed in butter and crushed garlic – a simple dish but a messy one as you have to remove the carapaces and then dip the meat in little bowls of the butter, poured out of the pan. Usually I’d opt for a dead dry Vouvray or California chard (one that hasn’t been oaked to a fare-thee-well) but I have a bunch of Alsatian wines that are getting on so opted for this one, the varietal chosen to avoid a too sweet presentation. It was very nice and matched the food well, showing a peach/apricot nose, and a similar tone on palate but not too sweet. It seemed quite dry but likely was softened by a bit of RS, and was long and smooth on the finish. Excellent match with the prawns.
