Tasting notes by Serge Dubs, World's Best Sommelier 1989: This wine has a scintillating youthful color with bright and intense shades of pale green, pistachio, lime tree and primrose yellows. The dense and fetching legs have a silvery sparkle. It has a powerful balanced aroma, youthfully reserved and sensitive. Well balanced and fresh odors of yellow peach, pear, Mirabelle, licorice, fresh almond and acacia honey. On the palate its feel is sophisticated, soft, velvet, full-flavored with a pleasant vinosity which retains a sense of expressive and aromatic refinement that is beautifully prolonged with refreshing acidity. This is a lovely Pinot Gris wine which still remains a bit young and well worth laying down. Keep it laid down for 3 to 6 years. It can still be consumed now with sea or fresh water fish with freshwater shrimp or lobster sauce, or served with spiced dishes: lamb curry, red mullet in turmeric, monkfish in saffron. With some ageing it will become an ideal companion for poultry, pheasant or other white meat dishes. Veal chops with wild mushrooms, game-bird terrine or duck foie gras. Best served at 8° C. Of all the Alsace varieties, Pinot Gris has the greatest ageing potential.