Pinot Gris with spring cuisine

By on May 17, 2015
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Washington wine grape harvest is in full swing with Pinot Gris grapes arriving at Barnard Griffin Winery.

A wall of Pinot Gris grapes and juice drop from a bin into crush equipment at Barnard Griffin in Richland, Wash. (Photo by Andy Perdue/Great Northwest Wine)

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.
  • Lox.
  • 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.

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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