Pairing Pinot Gris

5 delicious ways to pair with this light and crisp wine


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The Best of Both Worlds

I remember reading once that Pinot Gris from Oregon tread the middle ground between Italy and Alsace. I have to say I agree, and it’s an amazing mix. The fresh, brisk acidity of Italy mixed with the ripe, focused fruit of Alsace, with a nose that invokes more earth and savory tones, give these wines their own niche in the market.

As for pairing this wine, there was no competition. Sautéed Chicken was a clear winner. I tried this against a variety of pan sauces and almost deciding a sauce of shallot, capers, lemon and butter would be my favorite, I ended up going with a recipe of Chicken Sautéed with Apples. This was a great pairing of complementing flavors and it used the wine’s effervescence to lift the dish’s flavors to new heights. 

*Do take note: I had much better luck with this recipe when I removed the chicken from the pan about three minutes earlier than instructed and let it rest covered in foil. 

2010 Ponzi Vineyards Pinot GrisThe nose showed green apple with light lemon, grasses and salty cheese rind. On the palate, it was light with a hint of sweetness and a spritz of effervescence, showing citrus fruits and young white peach. The finish was clean and refreshing with mineral tinged white fruit left lingering on the palate. (88 points)

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  • Smoky and savoury combined with Alsace Pinot Gris is an inspired choice and while more aveyron style, pays homage to the Alsace regions' excellence in smoked pig products. Fricassee of lamb sweetbreads with field mushrooms and spaetzle egg noodles was a great combo with a local pinot gris one lunchtime in Kaysersberg June 2011. We find Pinot Gris d Alsace will cope even with gentle, oven roasted lamd

    Aug 28, 2012 at 7:12 AM

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