Pairing Pinot Gris

5 delicious ways to pair with this light and crisp wine


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Back to Northern Italy

It was the Pinot Grigio of Northern Italy that was my first introduction to Italian white wine. I’m sure many of you share this experience. What’s not to like? These wines have ripe fruit, great acidity and go down like lemonade on a blistering hot day. They also pair very well with food, especially seafood.

One of my favorite pairings is a crisp Pinot Grigio with Seafood Risotto. They simply go well together. It’s something about the acidic bite of the Pinot cutting through the richness of the rice and how the seafood, which has infused its essence into the dish, slowly releases its flavors on the palate and is then washed clean with a sip of refreshing Pinot Grigio. Can you tell I’m in love? My only other recommendation is to enjoy this outdoors on a sunny, dry day. You will know a slice of heaven.

2010 Mezzacorona Pinot Grigio Vigneti delle Dolomiti IGT The nose showed pear, white flowers, light citrus and wheat. On the palate, I found apple and citrus with crisp acidity and an attractive, oily weight. The finish was long with crisp apple. This is an excellent QPR (Quality Price Ratio) at a price that you can drink or toss it into the night’s supper. Well done! (89 points)

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Comments

  • 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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