August 01, 2003

Pairing Pinot Gris

Call it pinot gris or pinot grigio, this popular grape doesn't get too much play in the pairing wine-and-food game. Most often it's thought of merely as a light, simple white, a quaffer to order at the bar or to pick up at the store on the way home from work; its value lies in its ease. Occasionally, it's the star of the show, especially if it's a rich, fruity style from Oregon or a golden grand cru or late-harvested wine from Alsace. And there are styles that fall in between. So with all those permutations, why not play up pinot grigio's strengths? The three chefs I asked from three different pinot gris-strong areas had no problem finding matches: The issue was only "which recipe?" Here are a just a few of their ideas; use them as jumping-off points for your own.

Read the rest of the article at Wine & Spirits magazine.

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