Mar 25 2010
New York Uncorked: Pinot Gris
When New Yorkers uncork a Pinot Gris they are literally uncorking a pinecone grey wine. The Pinot Gris is vitis vinifera species of the white grape variety. This grape has long been a favorite of European aristocrats and has gone through many name changes from Fromenteau to Szurkebarat then Rulander before the final name as we know today. This is also sometimes referred to as the “other white wine”.
Genetic researchers have found its DNA similar to pinot noir except for the color difference that was most likely caused by a genetic mutation centuries before. The leaves and vines are almost identical today except for the color of the fruit. The pinot gris has a blueish grey color when ripe. Upon reaching harvest time this fruit is known to lose some of its acidity and the sweetness becomes more pronounced. The bouquet of this wine resembles that of fresh flowers while the taste is that of lemons, apple, pears and vanilla.
The fruit grows in small clusters on the vines that grow best in cool climates. The wine itself is a full bodied to medium wine of a light copper pink color. Many areas of the world cultivate this fruit including the New York State wine regions, Italy, France, Germany and New Zealand. One advantage of this wine is it’s easy to mature. This fruit can be harvested bottled then onto the market within 4 to 12 weeks. It is sometimes referred to as the “early to market wine”.
When uncorking a Pinot Gris wine with your favorite food, this wine accents salmon and other fish, chicken, pork and much Asian cuisine.
