Why does Alsace Pinot Gris taste like that?

Characteristically very low tannin. Commonly associated with pear, green apple, lemon, honeysuckle.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

A wide day–night temperature range is associated with better acid retention, because cool nights slow the respiration that consumes malic acid while warm days continue to ripen the fruit.

Not claiming: That altitude or continentality guarantees high acidity. Both widen diurnal range on average and neither determines the outcome.

Fermenting in a vessel that contributes nothing, to preserve fruit and freshness.

Not claiming: That every producer of this style uses this method, or that using it is required.

Five to ten years. It holds longer than its low acidity suggests because of the weight and, in many bottlings, a little residual sugar.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.