Pinot Gris is a European grape yielding a light dry wine that finishes with a light citrus flavor. This white grape is successfully grown in Italy, Oregon, Monterey County in California, the Alsace region of France, Tasmania, and locally. Usually the wine has as its inherent focus the Pinot Gris grape itself. In the New World the current style is to lavishly oak the wines to offer an alternative for the Chardonnay aficionados. Pinot Gris is one of the many mutations of Pinot Noir. Its color can vary from white to pink to black and even have a gray (gris, grigio) hue. It is a grape that adapts well to its location and has a great potential for exhibiting terroir.

The grape can be grown locally because it ripens early. Its acidity drops off early, very soon after ripening, giving it a creamy sourdough character. This sourdough/pretzel character is unique to Pinot Gris.
This Pinot Gris is dry, broad, slightly yeasty and citrusy.

Pinot Gris with foie gras is the most traditional European pairing, but here are some unusual menu elements for pairing with our dry, medium-bodied Pinot Gris suggested by Food and Wine---
Avocado-Radish Salad
Creole Catfish Stew
Five-Spice Salmon with Savoy Cabbage
Pumpkin Lasagna
Monkfish and Chorizo Kebabs