Pinot Gris Food Pairing: A Complete Guide For Perfect Matches
Pinot Gris, also known to some as Pinot Grigio, Grauburgunder or occasionally Ruländer, is a grape mutation of Pinot Noir with an intriguing wine history. Its origins can be traced back to the vineyards of Burgundy where it began captivating palates centuries ago. Pinot Gris is celebrated for its versatility in food pairing. With its range of flavors from dry to sweet and its lively acidity, it complements a wide variety of dishes. Join us in exploring the art of Pinot Gris food pairing and make every meal memorable with a perfectly suited glass of wine!
Understanding Pinot Gris
Pinot Gris is a mutation within the Pinot family, related to both Pinot Noir and Pinot Blanc. Its grapes have a pinkish-gray skin color, which is why it’s called “gris” or “grigio,” both of which mean “gray.”
As a versatile grape variety with a distinct personality, you can often find it produced in various styles. Depending on winemaking methods, terroir, and ripeness, there are light and zesty to full-bodied, oily, and late-harvest Pinot Gris wines. Reducing yields, aging in barrels, and fermenting with wild yeasts, are common winemaking techniques used to affect the texture, mouthfeel, and complexity of this variety. Some winemakers excel at producing premium-priced sweet dessert, or rosé, and amber (orange) wines.
Given its various regional names and presence in vineyards worldwide, it’s important to discern between aromatic profiles and stylistic nuances before pairing it with food.
Pinot Gris in Various Terroirs
A comprehensive grasp of Pinot Gris’s distinct characteristics across various terroirs is paramount. This understanding serves as the foundation for crafting menus that authentically showcase the wine’s diverse expressions and styles.
For example, the Alsace Pinot Gris wines generally have richer aromatic complexity. They often have smoky notes and aromas of dried fruit, apricot, honey, beeswax, and gingerbread. These wines are medium to full-bodied with a delightful tension, giving them a balanced structure and a longer finish. As such, they pair well with local Alsatian foods like aged cheeses, foie gras, terrine, and even venison. Moreover, if these wines have a medium to full body and a hint of residual sugar, they are an excellent pairing for spicy Asian and Indian dishes.
Italian Pinot Grigio generally tends towards a lighter, fresh, crisp, and dry style, with citrusy flavors. It pairs wonderfully with typical Italian starters, seafood salads, light pasta dishes with clams or prawns, and even sushi.
Here’s a detailed look at the countries and regions where Pinot Gris is more extensively grown:
| Country | Region | Characteristics |
|---|---|---|
| Italy | Friuli, Trentino-Alto Adige, Veneto, Lombardia, Emilia-Romagna, Tuscany | In Italy, Pinot Grigio is known for its typically dry profile with bright acidity. It showcases ripe stone fruit flavors in Alto Adige while offering a fuller body in Friuli-Venezia-Giulia. In the Venetian plains, it is lightest in style. |
| France | Alsace | Often produced in dry, off-dry, and sweet styles, covering a wide range of flavors. They can be floral and fruity, with hints of flint and smoke, as well as spicy and honeyed. A rich, medium to full-bodied wine with ripe orchard flavors, honeyed bitterness pervaded by lemon zest, and some smokiness generally characterizes Alsace Pinot Gris. Outstanding late-harvest wines like Vendanges Tardives and Sélection de Grains Nobles are also renowned. |
| USA | Oregon, California | Pinot Gris from Oregon’s renowned Willamette Valley usually falls between medium and full-bodied. These wines feature lively fruit flavors like pear, white peach, apricot, lime zest, and melon, along with floral and spicy aromas such as honeysuckle, rose, and ginger. Pinot Gris tends to be produced as lighter-bodied in California, with ripe fruit notes, citrus, and herbaceous aromatics. On the palate, the wine often has saline-like minerality, and fruits range from tropical, citrus, and stone fruits. Some of the best examples come from Anderson Valley AVA in Mendocino County. |
| Germany | Baden, Rheinhessen, Pfalz | In Baden, Grauburgunder or Ruländer usually has less alcohol and a lively acidity. It’s ripe and concentrated in taste, with hints of ripe stone and tropical fruits, along with nutty or spicy flavors. Refreshing acidity gives it a nice balance. Just like in Alsace, you can discover aged, more complex Grauburgunder. When you notice “Ruländer” on a German wine bottle, it usually means the wine is intentionally produced as sweeter. Often made from grapes affected with botrytis. |
| South Africa | Western Cape | Generally made as crisp and light wine. Displays floral and fresh apricot notes, closely followed by white peach and citrus fruit flavors on the palate. |
| New Zealand | North Island (Hawkes Bay, Gisborne), South Island (Marlborough, North Canterbury) | The warmer climate in the North Island leads to ripe, complex wines with an oily texture, while the cooler South Island produces wines with a stronger structure. Most of New Zealand’s Pinot Gris comes from Marlborough, known for its aromatic wines with peach, red apple, and cinnamon flavors. North Canterbury’s cooler climate produces aromatic Pinot Gris with pear, stone fruit, ginger, and cinnamon spice flavors. Hawke’s Bay offers ripe, concentrated flavors in various styles due to its warm climate. Pinot Gris from Gisborne are generally full-bodied wines with peach, golden apples, pear, and complex spice notes. |
| Australia | Tasmania, Victoria (King Valley, Yarra Valley, and Mornington Peninsula) and South Australia | Pinot Gris thrives in cooler Australian wine regions, where it’s crafted into elegant, crisp, and zesty or textured, silky, and complex styles. While most Australian Pinot Gris is ideal when young and fresh, some top-quality ones from cooler areas develop a delightful nutty character after aging for several years. |
| Argentina | Mendoza, San Juan, and Rio Negro | Shows great potential in cooler climates, particularly in the Patagonian region. Here, the grapes benefit from a longer growing season and significant diurnal temperature variation, resulting in wines with excellent balance, acidity, and complexity. Argentine Pinot Gris wines typically feature citrus, pear, apple, mineral, and floral notes, with hints of tropical fruits like melon and mango. These wines have moderate acidity, good alcohol content, and a pleasingly oily texture that adds body. |
| Hungary | Badacsony, Mátra | Also known as Szürkebarát, or ‘the grey monk’, Pinot Gris wines in Hungary are typically medium to full-bodied with flavors of ripe orchard fruits like pear and apple, along with hints of stone fruits and tropical fruits. |
However, other world regions have their take on Pinot Gris and the results are sometimes even more rewarding, especially in versatile food pairing.
For example, Martin Albus Pinot Gris is among the top Croatian examples of this variety. This is a single vineyard wine from the Slavonia and Danube wine region, specifically from the Orahovica sub-region.
All wines from the Albus micro-location showcase pronounced minerality, with Pinot Gris expressing it most prominently.
With a darker yellow color and lovely aromatics that captivate the senses from the first whiff, you’ll notice a complexity of fruity and herbal scents, including stone fruit, exotic fruits, apricots, peaches, passion fruit, and mint.
In the mouth, it’s delicious, slightly salty (mineral), with a medium-lasting and very drinkable quality. The wine has a gentle, easy-to-approach palate and a lively finish that complements interesting combinations perfectly, from exotic Asian cuisine to poultry meats and oily fish with spicier sides.
The Martin Albus brand signifies a significant leap in the quality and style of Croatian Pinot Gris. It’s interesting to note that all grapes for Martin Albus wines are handpicked and wines are produced in limited quantities.
Pinot Gris vs Pinot Grigio
Pinot Gris and Pinot Grigio are the same variety. However, understanding the distinctions between Pinot Gris and Pinot Grigio is beneficial for both wine enthusiasts and those new to the world of wines.
Different growing conditions greatly affect the taste of Pinot Gris wines. In northeastern France, the dry, sunny climate leads to rich flavors. Extended autumns allow for full aromatic development and ripeness. Botrytis, or noble rot, can also occur. Low yields from stony vineyards ensure concentrated wine, while well-drained soils help grapes ripen without too much sugar.
Pinot Grigio from areas like Alto Adige or Friuli, benefiting from Alpine conditions, tends to have higher acidity and richer aromas than those grown in plains. These wines offer nuanced flavors like ripe apples, quince, guava, pear, and elderflower. Oak-aged varieties add complexity with notes of ginger and honey.
Here’s a comparative look at these two styles that originate from the same grape but offer uniquely different experiences.
| Aspect | Pinot Gris | Pinot Grigio |
| Origin | Originally from Burgundy, France | Italian style of the same grape |
| Style | Can be found in dry, off-dry, and sweet, dessert styles | Typically dry, with higher acidity and a focus on freshness |
| Taste Profile | Richer, medium to fuller-bodied, with a smooth, silky texture and aromas of dried fruit, apricot, honey, beeswax, and gingerbread. | Lighter, crisp, refreshing, zesty with clean savoury characters and flavors of citrus and green apple |
| Production | Mostly made as a single varietal, but occasionally blended with other white varieties | Mostly made as a single varietal, but occasionally blended with other white varieties |
These nuances between Pinot Gris and Pinot Grigio inform how each pair with food, and improve the dining experience when matched correctly.
Pinot Gris Flavors and Taste Profile
On the nose, Pinot Gris typically has aromas of ripe pear, apple, and peach. In cooler areas, it might offer more peach, pear, stone fruit, ginger, and cinnamon spice flavors. Late-harvest versions give off tropical fruit, honey, and spice aromas. Skin contact wines made from Pinot Gris offer richer aromas like nectarines, figs, honeysuckle, beeswax, and warm stones. They can be gorgeously complex and mineral, with layers of flavor and texture.
Taste-wise, it can be light and crisp with high acidity or medium to full-bodied and rich, oily with moderate acid. Wines vary from dry to sweet, especially when harvested late or affected by Botrytis (noble rot).
With its diverse styles, Pinot Gris showcases the artistry and versatility of winemaking. From Oregon to Alsace and Australia, Pinot Gris adapts to its environment, bringing forth a spectrum of tastes from different regions.
How to Serve Pinot Gris Wine
To bring out the best in Pinot Gris, serve it chilled but not too cold; aim for around 45-55°F / 7-13°C (9-13°C). This allows its full bouquet to blossom without being dulled by excessive cold.
Ideally, use a white wine glass with a wider bowl to give the wine enough room to breathe. Whether you’re enjoying an off-dry or sweet variant of this versatile white wine, proper serving temperature, and glassware can make a significant difference.
Now that you know how to present Pinot Gris at its finest, let’s delve into the iconic food pairings where this white shines.
Pinot Gris Food Pairing Fundamentals
Pinot Gris is a great match for a variety of dishes. Its versatility complements a wide range of cuisines from around the world. For example:
- Light and zesty Pinot Gris styles go well with fresh seafood like oysters, ceviche, and salmon, salads, and mild cheeses.
- Full-bodied or orange Pinot Gris pair nicely with roasted or grilled poultry, pork, and even venison.
- Sweet, late-harvested Pinot Gris is perfect with fruity desserts or enjoyed on its own.
- Pinot Gris Rosé makes a great aperitif and goes well with light pasta, charcuterie, or salty snacks.
Let’s delve into the world of taste synergy.
Pinot Gris with Spicy Food
Tasting wine may seem challenging, but pairing it with food is an even greater adventure. Pairing Pinot Gris with spicy dishes promises an exciting flavor journey.
For the best match, go for light, aromatic Pinot Gris. Especially slightly sweet ones, as they can balance out the heat of most dishes. When choosing, prioritize the structure of the wine to ensure it holds up to bold flavors without getting lost.
Acidity is crucial too, as it enhances the fruitiness of the wine, especially important when paired with spicy dishes.
For dishes packed with flavor, you’ll appreciate the rich, smooth texture that comes from aging in oak barrels and contact with lees. Some Pinot Gris wines with higher tannins can provide this satisfying mouthfeel. Here are some tips to ensure the best taste experience:
- The off-dry Pinot Gris, with more lively aromatic, acidity, and some residual sugar, complements the heat from spicy food exceptionally well. Try it with Indian and Thai cuisine. We recommend pairing it with Thai green chicken curry and chicken tikka masala.
- Chilled dry Pinot Gris with its crispness cuts through the flavors of Mexican dishes such as roasted and spiced cauliflower tacos, but also complements great buttery smoked eel, with rich, dense, and creamy horseradish sauce.
- Try sipping on vibrant, acidic, refreshing Pinot Gris when you dig into fish curry or oysters topped with tangy hot sauce. The wine’s bright notes and a hint of sweetness can cool down the spice, making each bite more delicious than the last.
- Creamy mushrooms on toast will work well with oily, more textured, even oak-aged Pinot Gris.
Pinot Gris Cheese Pairing
When selecting cheeses to pair with Pinot Gris, consider the wine’s flavor profile. The crisp acidity of Pinot Gris complements creamy cheeses like brie or camembert, as well as tangy ones like goat cheese or feta. For a more complex pairing, try sharp cheddar or aged gouda to match the wine’s fruity notes. Here are some simple tips to ensure the best taste experience.
- Pair creamy cheeses with brighter and vibrant Pinot Gris for a light and refreshing combo, and aged cheeses with oak-aged Pinot Gris for a fuller-bodied pairing.
- Sheep cheeses such as Manchego, marinated feta, and pecorino also complement Pinot Gris well.
- Opt for Pinot Gris when serving pungent washed-rind cheeses. The wine’s crisp acidity cuts through the richness of cheeses like Morbier, Raclette, and Taleggio.
- Choose this wine to highlight the creaminess of softer cheeses. Pinot Gris has a fruity zest that complements the subtle flavors of fresh ricotta, brie, camembert, gruyère, or burrata beautifully.
- Seek out mature cheddars to match with an off-dry Pinot Gris. The slight sweetness balances the sharpness of aged cheeses, creating a mouthwatering harmony.
- Pair sweeter styles of Pinot Gris with blue cheese. The combination of sweet and salty will provide a satisfactory feel.
- Try these cheeses alongside a charcuterie board featuring nuts, dried fruit, and snacks. The citrus notes in Pinot Gris refresh your palate between savory bites.
Feel free to experiment with different combinations to find your perfect match.
Pinot Gris with Fish & Seafood
The lively acidity of Pinot Gris makes it a fantastic pairing for a variety of seafood dishes, such as crab cakes, oysters, and grilled sea bass. Adding a squeeze of fresh lemon and some delicate herbs improves the flavors. These tips will help you make the most of this pairing experience:
- Choose dishes that include calamari, sushi, fried fish, shrimp salad, grilled halibut, or salmon. Pinot Gris’s high freshness cuts through the richness, complementing these foods wonderfully.
- Look for recipes featuring lemon butter sauces or herb-infused dressings. These pair exceptionally well with Pinot Gris, as its citrus aromas echo the zesty flavors in these sauces.
- Go for simply grilled fish or seared scallops if you prefer lighter fare. The subtle sweetness level even in the driest Pinot Gris wines balances beautifully with such delicate dishes.
- Consider trying Pinot Gris from Alsace when enjoying richer seafood meals. This region’s wines often have a slight sweetness and oiliness that can stand up to heartier textures.
- Experiment with Asian cuisines like Chinese sweet and sour dishes or Thai-spiced seafood. Pinot Gris’ flavor stands out against the complexity of these cuisines.
- Since this wine has a knack for enhancing flavors without overpowering them, you can confidently pair it even with more subtly flavored seafood like sole or halibut.
- Dry, crisp Pinot Grigio is perfect for serving with simple, lean, white fish like flounder, halibut, walleye, snapper, raw clams, or oysters.
- Freshly caught oysters and seared scallops also pair wonderfully with Pinot Grigio. The wine’s bright acidity and minerality lighten the dish without overpowering it.
Pinot Gris with Poultry
Opt for light and white meats when pairing with Pinot Gris. Their flavors complement the wine’s body without overpowering it.
- Explore the harmony of balanced Pinot Gris and a classic roast chicken. The wine’s fruit ripeness complements the savory herbs and crispy skin, creating a perfectly balanced meal.
- Enjoy a glass of Pinot Gris with a lemon herb grilled chicken. The zesty flavors of the dish are elevated by the wine’s bright acidity, making each bite more refreshing.
- Match a bottle of Pinot Gris with your favorite chicken Alfredo pasta. The creaminess of the sauce is beautifully offset by the crispness of this varietal, enhancing both the food and wine experience.
- Pair smoky barbecued chicken wings with an off-dry Pinot Gris. The sweetness levels in the wine provide a delightful contrast to the spicy, smoky flavors on your palate.
- Consider sipping on Pinot Gris while enjoying a light chicken Caesar salad for lunch. This grape varietal’s tartness balances well with creamy dressings and Parmesan cheese.
- Try Pinot Gris with Asian – inspired poultry dishes like Thai green curry or Vietnamese pho. The pronounced flavor profile stands up to exotic spices without overwhelming them.
Pinot Gris with Vegetarian Food
Pinot Gris has a unique ability to mesh with both light and robust veggie-based meals.
- A rich, oily Pinot Gris pairs exceptionally well with heavier vegetarian foods. The wine’s weight matches well with cream-based sauces or roasted vegetable dishes.
- For lighter fare like green salads or steamed vegetables, reach for a refreshing Pinot Grigio. Its acidity cuts through and complements delicate tastes without overwhelming them.
- If your vegetarian dish has bold flavors or spices, choose an off-dry Pinot Gris. Its slight sweetness will balance out the heat and intensify the meal’s inherent savoriness.
- Dishes featuring mushrooms or legumes stand up nicely to Alsace’s fuller-bodied Pinot Gris. These wines can highlight the earthiness while adding layers of complexity.
- Sweet root vegetables like carrots or beets create a delightful contrast when paired with Pinot Gris’ subtle floral notes and fruit undertones.
- Vegetables charred on the grill benefit from a glass of lightly oaked Pinot Gris with hints of vanilla and toast, enhancing that smoky flavor.
- Herbal aromas in these white wines echo those found in pesto or herb-infused vinaigrettes, making them ideal companions for dishes where green herbs are prominent.
Pinot Gris and Pasta Pairing
Pinot Grigio is a fantastic match for fresh pasta salads with herbs, or light and zesty spaghetti dishes.
- Seek out a bottle of Pinot Gris when you’re preparing creamy pasta dishes; its natural sweetness balances rich sauces like those in seafood alfredo or carbonara. Pinot Gris has plenty of acidity to cut through the rich carbonara.
- Choose this versatile wine to accompany pesto pasta, where its medium-high acidity cuts through the richness while complementing the basil’s fragrant notes.
- For tomato-based sauces, such as a classic marinara or bolognese, select an off-dry Pinot Gris to offset their tanginess with subtle fruit undertones.
- Enjoy your favorite vegetarian pasta primavera with a chilled glass of this wine, letting its crispness contrast and pique the freshness of seasonal vegetables.
- When serving up a hearty mushroom risotto or other earthy dishes, opt for a Pinot Gris with more body and intensity to match these robust flavors.
Unique Pinot Gris Pairings
Venture beyond the classics as we explore some surprising and delightful matches that will make your next Pinot Gris experience unforgettable.
Pairing Pinot Gris with Salads
An emmer salad with ripe cherry tomatoes, caramelized onions, and basil, dressed with a tangy vinaigrette, pairs wonderfully with the Pinot Gris natural acidity. Experiment with parsley, tarragon, and chives to add zing to the salad dishes.
- An off-dry Pinot Gris surprises when serving with vinaigrette-based salads. The slight sweetness counters the tang, creating a harmonious taste experience.
- Choose salads with citrus fruits like oranges or grapefruits to complement the innate citrus flavors of Pinot Gris.
- Leafy greens such as arugula or spinach work well with the high acidity of Pinot Gris, making each bite and sip refreshing.
- Incorporate goat cheese or feta into your salad for a creamy texture that melds seamlessly with the crispness of Pinot Gris.
- Consider adding lightly toasted nuts such as almonds or walnuts to introduce a subtle richness that enhances the wine’s complexity.
- For fruit-driven salads featuring apples or pears, select a Pinot Gris that leans toward fruity rather than floral aromatics.
- If your salad includes avocados, seek out a fuller-bodied Pinot Gris to stand up to their creaminess without overpowering them.
Pinot Gris with Snacks
Moving from vegetarian dishes to something lighter, Pinot Gris also shines when paired with a range of flavorful snacks. The wine’s versatility makes it an excellent choice for casual gatherings or a relaxing evening.
- Choose fresh vegetable crudités such as carrots, celery, and bell peppers to complement the crispness of Pinot Gris. The wine’s acidity cuts through the raw freshness of the veggies, creating a harmonious taste experience.
- Opt for light fish-based appetizers like shrimp cocktails or ceviche. These seafood snacks bring out the subtle fruit notes in the wine, enhancing both the food and drink.
- Pair with savory pastries such as cheese straws or spinach puffs. The buttery flavors in these treats are balanced by the clean finish of a chilled glass of Pinot Gris.
- Serve alongside assorted nuts; almonds and cashews are particularly good choices. Their richness pairs perfectly with the gentle zestiness of the wine.
- Enjoy with popcorn seasoned with herbs and a touch of parmesan cheese. This simple snack becomes gourmet when sipped with Pinot Gris.
- Think about pairing Pinot Gris with fried goat’s cheese alongside membrillo. Italian Pinot Grigio works especially well with this combination.
Pinot Gris with Desserts
Indulging in desserts while sipping on a glass of Pinot Gris can elevate the tasting experience. This wine, with its fruity and floral notes, complements a wide range of sweet treats.
- Consider pairing Pinot Gris with not-too-sweet apple pie. The wine’s subtle sweetness and crisp apple flavors harmonize beautifully with the warm spices and flaky pastry of this classic dessert.
- Nutty cakes are another excellent match for Pinot Gris. The rich, buttery taste of nuts like almond or walnut melds with the wine’s balanced acidity to create a balanced bite.
- Select a dessert featuring stone fruits such as peaches or apricots to echo similar flavor profiles found in many bottles of Pinot Gris.
- For chocolate lovers, opt for white chocolate-based confections. Its delicate sweetness doesn’t overshadow the nuanced flavors in your glass.
- A plate of assorted cookies ranging from ginger snaps to shortbread offers a variety that caters to the versatility of Pinot Gris.
- Pair an off-dry Pinot Gris with zesty lemon tarts to delight in a dance between tartness and residual sugar content.
- Sweet wines have their place at the dessert table too. Late-harvested, sweeter styles of Pinot Gris can stand up to rich, creamy desserts without fading into the background.
Unconventional Pairings: Ramato Pinot Gris
Taste adventurers often seek out unusual wine pairings to enhance their culinary experience, and the combination of Pinot Gris with Ramato is one such intriguing match.
Ramato wine is a historical style of producing Pinot Grigio primarily found in the Friuli-Venezia-Giulia region of Italy. Unlike typical Pinot Grigio, Ramato wine undergoes a skin-maceration process, giving it a coppery hue and a unique flavor profile.
This method involves fermenting the wine with the grape skins, imparting additional color, texture, and complexity to the final product.
Ramato wine can be described as falling somewhere between rosé and orange wine in terms of its characteristics.
This skin-contact Pinot Grigio introduces a bolder taste with hints of spice and floral notes that add complexity to the pairing.
Ramato, known for its richer style due to prolonged skin contact, goes wonderfully with beloved northern Italian dishes. It’s commonly enjoyed alongside prosciutto, cured meats, fish stews, bread dumplings, and cheesy pasta.
Try Ramato with classic fried fish, particularly oily types that can overpower other white wines. The wine’s intensity holds up well against the strong flavors of fried fish, ensuring a delightful pairing.
Exploring Pinot Gris and Food Pairing Recipes
Delving into the world of Pinot Gris introduces a delightful array of food-pairing recipes. Each recipe unlocks new dimensions of taste, enhancing both the dish and the wine.
- Savor the fusion of flavors by combining a chilled glass of dry Pinot Gris with grilled salmon topped with a citrus glaze. The acidity in the wine cuts through the richness of the fish, complementing its natural oils.
- Create an unforgettable meal by serving an Alsace-inspired tarte flambée, its smoky bacon and onion flavors meld perfectly with a well-rounded Pinot Gris.
- Reinvent pasta night by pairing barrel-aged Pinot Gris with mushroom ravioli; oak notes bring out umami flavors beautifully.
- For those who enjoy creative vegetarian dishes, whip up a cauliflower steak roasted to perfection. This hearty alternative shines when paired with a floral and herbaceous Pinot Gris.
Triple citrus glazed grilled salmon
Ingredients:
- 4 salmon fillets (about 6 ounces each), skin-on
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh chopped parsley or cilantro (optional, for garnish)
- Sliced citrus fruits (optional, for garnish)
Instructions:
- In a small bowl, whisk together the orange juice, lemon juice, lime juice, honey, minced garlic, grated ginger, soy sauce, olive oil, salt, and pepper. This will be your marinade and glaze for the salmon.
- Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour half of the marinade over the salmon, making sure each fillet is evenly coated. Reserve the other half of the marinade for later use as a glaze.
- Cover the dish or seal the bag and let the salmon marinate in the refrigerator for at least 30 minutes, or up to 2 hours. This allows the flavors to infuse into the fish.
- Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Remove the salmon from the marinade and discard any excess marinade. Place the salmon fillets skin-side down on the grill.
- Grill the salmon for about 4-5 minutes on each side, or until it is cooked through and easily flakes with a fork. While grilling, occasionally brush the reserved marinade over the salmon to create a shiny glaze.
- Once the salmon is cooked, remove it from the grill and transfer it to a serving platter. Garnish with fresh chopped parsley or cilantro, and sliced citrus fruits if desired.
- Serve the citrus-glazed grilled salmon immediately with your favorite side dishes, such as rice, roasted vegetables, or a fresh salad.
Pairing Citrus Glazed Grilled Salmon with Pinot Gris:
The bright, zesty flavors of the citrus-glazed grilled salmon pair wonderfully with a chilled glass of Martin Albus Pinot Gris. The crisp acidity and fruity notes of the wine complement the tangy citrus marinade and enhance the natural flavors of the salmon. The Pinot Gris’s refreshing finish also helps to cleanse the palate after each delicious bite of the grilled fish. Light and flavorful meal that’s perfect for any occasion!
Alsace-inspired Tarte Flambée
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3/4 cup warm water
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
For the Topping:
- 1 cup crème fraîche or sour cream
- 1 large onion, thinly sliced
- 6 slices of bacon, thinly sliced
- Salt and pepper, to taste
- Fresh chives, chopped (for garnish)
Instructions:
1. Prepare the Dough:
- In a small bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine flour and salt. Make a well in the center and add the olive oil and yeast mixture.
- Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
2. Preheat the Oven:
- Preheat your oven to the highest temperature possible, usually around 500°F (260°C). If you have a pizza stone, place it in the oven to preheat as well.
3. Prepare the Toppings:
- In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and set aside.
- In the same skillet, sauté the thinly sliced onions until they are soft and caramelized, about 10-15 minutes. Season with salt and pepper to taste.
4. Roll out the Dough:
- Once the dough has risen, punch it down and divide it into two equal portions.
- On a floured surface, roll out each portion of dough into a thin rectangle or oval shape, about 1/8 inch thick.
5. Assemble the Tarte Flambée:
- Spread a generous layer of crème fraîche or sour cream over each rolled-out dough, leaving a small border around the edges.
- Top the crème fraîche with the caramelized onions and crispy bacon slices, distributing them evenly over the surface of the dough.
6. Bake the Tarte Flambée:
- Carefully transfer the assembled tarte flambée to a preheated baking sheet or pizza stone.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown and crispy, and the toppings are bubbly and slightly charred.
7. Serve and Garnish:
- Remove the tarte flambée from the oven and let it cool for a few minutes before slicing.
- Garnish with freshly chopped chives and additional cracked black pepper, if desired.
- Cut into slices and serve warm as an appetizer or main course.
Pairing Tarte Flambée with Alsace Pinot Gris:
The creamy richness of the crème fraîche, the savory bacon, and the sweet caramelized onions in tarte flambée (also known as Flammekueche) make it a delightful match for a glass of Alsace dry or slightly off-dry style Pinot Gris. The wine’s crisper acidity and stone fruit flavors beautifully complement the savory and slightly sweet flavors of the dish. Serve the tarte flambée and Alsace Pinot Gris together for a deliciously satisfying meal that celebrates the flavors of Alsace cuisine!
Mushroom Risotto
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (Italian Pinot Gris)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a saucepan, heat the vegetable or chicken broth over low heat until warm. Keep it simmering on low heat throughout the cooking process.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set them aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the skillet with the onions and garlic. Stir continuously for 1-2 minutes until the rice grains are well coated with the oil and slightly toasted.
- Pour in the dry white wine (Italian Pinot Gris) and stir constantly until the wine is absorbed by the rice.
- Begin adding the warm broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- Once the rice is almost cooked, stir in the sautéed mushrooms, grated Parmesan cheese, and butter. Season with salt and pepper to taste.
- Remove the skillet from the heat and let the risotto rest for a minute. Garnish with fresh parsley before serving.
Pairing with Italian Pinot Gris
Mushrooms are great for pairing with wine because they have a hearty texture that works well with both reds and fuller-bodied whites, such as lightly oaked Pinot Gris. The acidity in wine helps balance fatty foods by offering a refreshing contrast, cleaning the palate, and preventing the feeling of excessive greasiness.
Roasted Cauliflower Steak
Ingredients:
- 1 large head cauliflower
- 2-3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Remove the leaves and trim the stem of the cauliflower, leaving the core intact. Place the cauliflower head upright on a cutting board and carefully slice it into 1-inch thick “steaks” from top to bottom. You should get 2-3 cauliflower steaks from one head, depending on its size.
- In a small bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, ground coriander, salt, and black pepper. Stir well to mix.
- Brush both sides of each cauliflower steak with the seasoned olive oil mixture, ensuring they are evenly coated.
- Place the seasoned cauliflower steaks on the prepared baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is tender and golden brown around the edges.
- Transfer the roasted cauliflower steaks to a serving platter or individual plates. Sprinkle with chopped fresh parsley or cilantro for a pop of color and freshness.
- Serve the cauliflower steaks hot with lemon wedges on the side for squeezing over the top, if desired.
Pairing Roasted Cauliflower Steak with Pinot Gris
The stone fruit notes and acidity in a dry Pinot Gris perfectly complement the bold flavors of the roasted cauliflower. If you’re using curry spices, opt for an off-dry Pinot Gris to counterbalance the spice’s heat with the wine’s residual sugar.
Conclusion
Explore the world of Pinot Gris and discover how it enhances flavors across your menu, from spicy appetizers to desserts. Embrace this versatile wine for a delightful pairing experience. Encourage friends and family to join in the fun of pairing practice—the more you try, the better you’ll get!
Let every sip inspire confidence and creativity on your culinary journey with Pinot Gris.
PS. If you’re curious about food and wine pairings, explore our list of the top 7 iconic food and wine pairings. Discover our recommendations for pairing Sauvignon Blanc food pairings, as well as suggestions for pairing oak-aged wines.
If you’re intrigued by Croatian wines, delve into our Plavac Mali food pairing guide.
Or, if you’re feeling adventurous, explore unconventional wine choices with seafood.
