This week, we decided to choose a wine that would pair nicely with whatever dinner we were having…so first things first, we opened the freezer to see what food we had. After a few minutes of brainstorming…we decided on salmon, cous cous and squash. We headed to the liquor store and after some searching we found this…
Consumer: James & Sara
Name: A to Z
Region: Oregon, U.S.A.
Grape Varietal: Pinot Gris
Alcohol content: 13.5%
Food pairing: Blackened Salmon with Remoulade, Jamabalaya Cous Cous and Sauteed Squash and Zuchini with peppers and onions
Color & Appearance: Pale Yellow, Light Champagne
Nose/Aroma: Fruity with Tropical Notes
Mouth/Flavors: Lots of Flavors, Sweet but not too sweet with a Crisp Note, Well-Rounded with Fiji Apple Hints
Rating: (scale of 1 to 10) 7
Impressions: A nice introduction to Pinot Gris. We learned that Pinot Gris and Pinot Grigio are the same grapes and the growing location is what determines the difference in last name. Oregon, France and New Zealand produce Pinot Gris while Italy is the main producer of Pinot Grigio. Italy is also attributed to the prevalence of the varietal throughout the wine store shelves. Traditionally a light, crisp, fruity and flora wine this A to Z did not dissapoint. We will revisit this wine from time to time as it pairs great with seafood. As the summer heat rises, we are looking forward to trying other types of Pinot Gris from both New Zealand and France for comparison’s sake.
Food Recommendations: This is a new addition to the blog. As a chef, I wanted to give our readers something to build upon if they decide to open a bottle they are interested in. I encourage all bloggers to list their own food recommendations as the best foods and wines are the ones you like. For this A to Z Pinot Gris I recommend any dish incorporating fresh herbs, crabmeat, grilled fruits, or any soft white cheese such as Drunken Goat or Brie. Obviously, these are items that could be combined or enjoyed on there own.