Famille Hugel Pinot Gris Grossi Laüe 2010

Great classic Pinot Gris which will gain in complexity for 8 years or more. Its minerality and long complex aftertaste will make it the ideal partner to white meat and dishes with mushrooms.
THE VINTAGE
The winter of 2010 was particularly harsh, with more than 30 days below zero, and temperatures dropped as far as -17°C. Budburst on 8 April was early, but flowering which began on 10 June took almost 3 weeks to finish due to cool temperatures. July was exceptionally hot and sunny, before cold, damp and rainy weather set in throughout August and into September. Ideal weather conditions returned on 11 September, with not a drop of rain for 6 weeks. Our harvest began on 27 September and ended on 26 October. Maturity reached record levels, the highest for 50 years, with good acidity, similar to 1996. Crop size was 30% below average, and even lower for Gewurztraminer.
Superb wines with magnificent balance, purity and fruit. 2010 is a great classic vintage, with good ageing potential.

Type: White Wine
Style: Full-bodied, Luxurious
Grape Varietal: Pinot Gris
Tastes Like: Comparable to a high-end Alsace Pinot Gris, with ripe pear, apricot, and honeyed notes, finishing with a smoky minerality.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Alsace, France
Terroir: Marl and limestone soils
Aging: Stainless steel and neutral oak
Serving Temperature: 10-12°C

Famille Hugel is one of Alsace's most renowned producers, with a history dating back to 1639. The Grossi Laüe Pinot Gris is a pinnacle of their portfolio, reflecting the utmost care and precision in winemaking.

Seafood: Lobster or seared scallops.
Game: Duck breast with orange glaze.
Vegetarian: Pumpkin ravioli or caramelised onion tart.
Meat: Roast pork or chicken with apricot stuffing.

Brie: Soft and creamy, balancing the wine's richness.
Comté: Nutty and aged, enhancing the wine's complexity.
Roquefort: Tangy and bold, complementing the wine's depth.
Australian Aged Cheddar: Sharp and savoury, pairing beautifully with the wine's elegance.

Pumpkin Ravioli

Ingredients:

• 250g fresh pasta sheets
• 200g pumpkin, roasted and mashed
• 2 tbsp Parmesan cheese, grated
• 1/4 tsp nutmeg
• 2 tbsp butter
• 2 sage leaves
• Salt and pepper, to taste

Instructions:

1. Mix roasted pumpkin, Parmesan, nutmeg, salt, and pepper to make the filling.
2. Cut pasta sheets into squares, place a small amount of filling in the centre, and fold into triangles.
3. Boil ravioli for 3-4 minutes until they float to the top.
4. Melt butter in a pan, add sage leaves, and toss cooked ravioli in the sauce. Serve warm.

Tip: Garnish with extra Parmesan for a savoury touch.