- An Outstanding selection of Northwest winesPosted 1 day ago
- New leadership at Adelsheim Vineyard in OregonPosted 4 days ago
- vinAmité Cellars finds its way in British Columbia wine industryPosted 5 days ago
- Myles Anderson sells his share of Walla Walla VintnersPosted 6 days ago
- Ashley Trout to pour Walla Walla wines at pre-Oscar party in L.A.Posted 1 week ago
- Merlot remains force in Northwest wine industryPosted 1 week ago
- Canadian wine industry toasts vintner Harry McWattersPosted 1 week ago
- Tax relief bill for small Washington wineries moves alongPosted 2 weeks ago
- Red Mountain turns more red and greenPosted 2 weeks ago
- WAWGG is now Washington Winegrowers AssociationPosted 3 weeks ago
Pinot Gris with spring cuisine
At a national level, it would seem that wine experts – critics and sommeliers – seem to have a difficult time “figuring out” Pinot Gris.
But here in the Pacific Northwest, we have the white grape famous in France’s Alsace region figured out. Whether it’s from Washington, Oregon or British Columbia, Pinot Gris is a bright, crisp wine that is loaded with aromas and flavors of tropical and orchard fruits. And best of all, Pinot Gris pairs perfectly with fresh Northwest cuisine, especially as spring turns into summer.
Here are a few of our favorite food pairings with Pinot Gris:
- Grilled salmon.
- Fresh oysters.
- Fettuccine tossed with shrimp and grilled vegetables.
- Seared scallops topped with butter.
- Braised pork.
- Dim sum.
- Lemon chicken.
- Macaroni and cheese.
In the following pages are nine Northwest Pinot Gris we’ve tasted recently. Now is the time to load up for summer.