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 Gris – The 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)