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.

Camille says...These hens get a quick bath in a wine-olive oil marinade sparked with herbs and lime juice. Time the hens carefully on the grill, since the smaller parts can burn quickly. Grill some onions, fresh corn and eggplant halves, around the outside of the grill as accompaniments. A great alfresco meal.

4 Rock Cornish hens, about 1-lb. each
2/3 cup Pinot Gris
1/3 cup olive oil
3 Tbsp fresh lime juice
1 Tbsp minced fresh oregano, or 3/4 teaspoon dried
1 tsp minced fresh marjoram, or 1/4 teaspoon dried
2 Tbsp minced fresh Italian parsley
Salt and freshly ground black pepper to taste

Preparation

Clean hens and cut in half lengthwise; rinse and pat dry. Arrange in shallow glass dish. In large glass measure, blend wine, oil, lime juice, oregano, marjoram and parsley. Pour over hens in glass dish, turning to moisten all parts. Cover and marinate 20 to 30 minutes.
Heat up the grill. Remove hens from marinade, drain well and arrange skin-side-down in center of uncovered grill over hot coals. Cook 9 to 12 minutes. Turn hens, baste with marinade and cook another 9 to 12 minutes, until golden-brown. An instant-read thermometer inserted into breast meat should register 185° F. when done. Remove and serve immediately.

Preparation time: 30 minutes.

Cooking time: 18 - 24 minutes.

Servings: Makes 4 - 6 servings.

Top