Pinot Gris and food from the sea

By on July 20, 2014
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Pinot Gris is, in fact, not a white grape, as it turns pink when it's ready to be harvested. (Photo via Flickr/click for credit)

Pinot Gris is, in fact, not a white grape, as it turns pink when it’s ready to be harvested.

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.

About Great Northwest Wine

Articles authored by Great Northwest Wine are co-authored by Eric Degerman and Andy Perdue. In most cases, these are wine reviews that are judged blind by the Great Northwest Wine tasting panel.

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