A fine wine of character for gastronomic food : sea or river fish in sauce, crayfish or lobster, or spicy dishes, lamb curry, red mullet fillet with curcuma, monkfish with saffron. This wine will also go well with poultry, pheasant and white meats, veal cutlet with wild mushrooms, game terrine, duck foie gras...
Pale straw-yellow. The Pinot Blanc dominates the nose of white flowers, apple and pear, complicated by a hint of thyme. Then fresh and juicy, offering ripe apple and pear flavors. The medium-long finish is tactile and clean and resonates strongly of Pinot Blanc, more so than of Auxerrois. Hugel owns only one plot of Pinot Blanc, the grapes of which are used to make this wine; but this is still a blend of roughly 50% Pinot Blanc and 50% Auxerrois. US readers take note: this wine is called “Les Amours” (rather than “Classic,” which is the name used in the rest of the world).