 |
Pinot Gris
(Grigio)
by Sharon Rosenbaum, Senior Wine Buyer
Pinot Gris, originally grown prolifically in the Burgundy
region of France, is one of the best-known mutations
of Pinot Noir, which has purple-blue berries. The French
word for grey is "gris" and is used here because
the grapes can range in color from a grey-blue to pink
on the same bunch. And Pinot Blanc grapes, another mutation,
are mostly greenish-yellow. Pinot Gris is named color-wise
between blanc (white) and noir (black), thus, it is
gris (grey).
In the rest of France, primarily the Loire, Pinot Gris
is softly perfumed with lush fruit flavors. The rich,
dry wines of Alsace (where it is still known as Tokay
d'Alsace) are celebrated worldwide for their affinity
with food. It is widely planted throughout central Europe
where it is produced in a range of styles and names.
It is probably most famous in northern Italy, where
it is called "Pinot Grigio", and it is light
and crisp with light aromas.
Plantings in the United States currently are very limited.
There are a few regions in California and some in Oregon.
But that will change soon, as the more attention it
receives the more popular it will become. Pinot Gris
is typically released up to a year after harvest and
can easily age for a couple of years.
|
 |
Food Recipe
to accompany Pinot Gris
by Camille Stagg
Camille says...Grouper Steaks in garlic oil and herbs
are compatible with the crisp, clean flavors of Pinot
Gris. Serve with dilled potatoes or rice, crusty bread
and a cucumber salad. Fresh plums topped with cinnamon
and yogurt make a healthful, refreshing dessert.
|
 |
Ingredients
1/4 cup virgin olive oil
3 medium cloves garlic, minced
4 grouper steaks, (about 6 ounces each)**
Salt and freshly ground black pepper
1/4 cup chopped fresh oregano or marjoram, or 1 Tablespoon
dried
1/2 cup chopped fresh parsley
2 Tablespoons fresh lime juice
|
 |
Preparation
In a large skillet, heat oil and garlic over low heat
until garlic starts turning golden. Season fish steaks
lightly with salt and pepper and add to the pan, cooking
over low heat about 4 minutes. Turn fish. Add the chopped
herbs and cook until fish begins to flake, 5 to 7 minutes.
A test is that the flesh should pull away from the bone
easily. Sprinkle with lime juice. Transfer to a hot
platter and serve immediately with dilled potatoes or
rice.
** Red snapper, cod or tilefish make good substitutions
for grouper.
Preparation/marinating time: about 5 minutes
Cooking time: about 10 minutes
Servings: Makes 4 servings.
Top
|
