- Tickets on sale for Ste. Michelle, Maryhill winery concertsPosted 8 hours ago
- Wild Goose tops 5th Cascadia Wine CompetitionPosted 2 days ago
- Cascadia Wine Competition concludes today in OregonPosted 3 days ago
- 5th annual Cascadia Wine Competition begins todayPosted 5 days ago
- Ancient Lakes fascinates as young Washington wine regionPosted 7 days ago
- 6 bills for Washington wineries alive in state LegislaturePosted 1 week ago
- Red Mountain vineyards pour 2016 wines for winemakersPosted 2 weeks ago
- California scientists share research with Walla Walla wine studentsPosted 2 weeks ago
- Syrah plays big role in Northwest red blendsPosted 2 weeks ago
- Shanken group dubs A to Z Wineworks of Oregon as Hot BrandPosted 2 weeks ago
Pinot Gris and food from the sea
It’s easy to love Pacific Northwest Pinot Gris – especially with all the fresh seafood we enjoy in our corner of the world.
Pinot Gris, a grape most often associated with France (Alsace) and Italy (where it’s called Pinot Grigio), is a bright white wine that is important in both Oregon and Washington. Both states produce about the same amount of Pinot Gris, though in Oregon, it has long been the state’s No. 1 white wine – surpassing Chardonnay many years ago.
We love Pinot Gris because it pairs so well with seafood and shellfish. The wine’s bright acidity and refreshing fruit flavors tend to meld with dishes such as salmon, halibut, scallops, clams, mussels, crab cakes and more.
Now is the perfect time to toss a few bottles of Pinot Gris in the fridge to have handy when you’re enjoying Northwest sunshine and seafood. Here are a few Pinot Gris we’ve tasted recently to consider.