A Pinot Gris by any other name...

Pinot Gris (or Tokay Pinot Gris) is a white wine grape of species Vitis Vinifera related to Pinot Noir which goes by a lot of other names:

Pinot Grigio (Italy)
Pinot Beurot (Loire Valley, France)
Ruländer (Austria and Germany, Romania, sweet)
Grauburgunder or Grauer burgunder (Austria and Germany, dry)
Grauklevner (Germany)
Malvoisie (Loire Valley, France and Switzerland)
Tokay d'Alsace (Alsace) (currently being renamed due to EU regulations)
Auxerrois Gris (Alsace)
Fromentau (Langudoc, France)
Fromentot (France)
Fauvet (France)
Gris Cordelier (France)
Grauer Mönch (Germany)
Monemrasia
Crvena Klevanjka (Croatia)
Sivi Pinot (Slovenia)
Szürkebarát (Hungary)

...from wikipedia, the free web encyclopedia.

What in the World is Pinot Gris?

Pinot Gris (pronouced PEE-no GREE) is a white wine grape grown in cool climate regions all over the world. "Pinot" means "pinecone" in French, and "gris" means gray. The grapes grow in small clusters (hence the pinecone shape), and upon ripening, often display a pinkish-gray hue, although the colors can vary from blue-gray to pinkish-brown.

Pinot Gris is called Pinot Grigio in Italy, and the grape is grown in many regions, although, arguably, most successfully in Alsace (France), Italy, Germany, and Oregon. In the United States, Pinot Gris has recently supplanted Sauvignon Blanc as the most popular white wine grape next to Chardonnay.

Pinot Gris produces wines that are generally fruity in aroma, with flavors of honey, apple, pear, vanilla, oak, and citrus. The flavors can vary from region to region, but a good Pinot Gris will display crisp acidity, balanced with silky sweetness, resulting in a complex array of flavors on the pallet. Pinot gris goes well with foods typically associated with white wines, including fish, seafood, chicken, pork, and Asian cuisine.

wine

Where in the world is the Pinot Gris grape grown?

Pinot Gris is thought to have originated in the Burgundy region of France, and was planted in Northern Europe for many years before making its way to Oregon in the 1960's. The grape is presently grown in many different areas, but prefers the relatively cool climate of places like France, Germany, Italy and Oregon, where the long (but not too hot) summer days mingled with cool autumn weather bring the grapes into perfect ripeness.

Pinot Gris grapes grown in Italy (Pinot Grigio) usually produce a somewhat wanting, light-colored wine with crisp acidity. German Pinot Gris tends to be medium-bodied, with good balance between sugar and acidity. Grapes grown in Oregon tend to produce a wine that is medium-bodied, exhibiting strong fruit flavors and aromas and superb crispness. Pinot Gris produced from grapes grown in the Alsace region of France has proven to show full-bodied, floral flavors, and a deep viscosity with a long-lasting finish.

Pinot Gris made from grapes grown in other regions can also be delicious, but generally don't deliver the same excellent qualities that people have come to expect from wines made in the regions listed above. California is one area where Pinot Gris is grown, but the wines made there tend to be flabby, losing their complexity due to the warmer weather. In fact, Pinot Gris produced in California is often called Pinot Grigio because of the similarity in style to the wines from Italy.

Where in the world can I find some Pinot Gris?

Pinot Gris can be found in many places, from restaurants to tasting rooms to supermarkets. Listed below are some of the places you can purchase Pinot Gris, and what it might cost you.

Restaurants - Easily the most expensive place to buy wine, the restaurant offers a cozy atmosphere, sometimes knowledgeable waiters, and comprehensive wine list. For a decent bottle of Pinot Gris, be prepared to pay 30 to 40 dollars or more, depending on how fancy the establishment is. One idea for frugal restaurant dining is to call beforehand and ask if you can bring in your own delicious bottle of Pinot Gris. The restaurant will charge you a nominal "pouring fee", but you won't have to shell out the big bucks.

Supermarkets - Probably the least expensive place to purchase wine, your neighborhood Safeway or Albertsons offers a variety of Pinot Gris at prices ranging from $7 to $20. Just don't expect too much help from the stockboy when deciding which Pinot Gris would go best with osso buco.

Tasting Rooms - Many wineries have their own tasting rooms with dramatic views and enchanting music geared to put the consumer into a wine buying-trance. If you buy Pinot Gris from the tasting room, however, you are usually buying directly from the winery, and won't get the big discounts that the stores receive. Expect to pay somewhere between 15 to 30 dollars for a good bottle of Pinot Gris.

The Internet - A great place to shop for wine in general, the web offers you some super deals. The upside of web shopping is that you can browse the wine shoppe at 3 AM if you desire. The downside is that every state has their own particular wine laws, and you may have to shop for awhile before you can find someone to ship Pinot Gris to your state. Oh, and you have to pay the shipping costs, and the wine may be exposed to all kinds of elements and hazards on its way to your door.

Wine Festivals - If you live in a reasonably populated area, chances are that you have an annual wine festival within 20 miles or so. These are great places to try a variety of wines by the glass, and mingle amongst large crowds. You will probably be paying close to Tasting Room prices, though, so a bottle of Pinot Gris will run you 12 to 25 dollars.

Wine Shops - Most wine shops have prices that are competitive with those found in the supermarkets. Wine shops also carry a nice variety of wines, but best of all, the owners or workers will often possess valuable knowledge that they will share with you most whole-heartedly if you promise to buy a bottle or two.

What food goes well with Pinot Gris?

Pinot Gris makes an excellent aperitif, and serves as a pleasing accompaniment to foods that typically go well with Chardonnay or other white wines.
Here are some great recipes for that bottle of Pinot Gris that you've been saving...

Baked Fish
Ingredients : 2 lbs. of fish, 2 tablespoons of butter, 2 level tablespoons of flour, 2 onions, 2 cloves of garlic, Salt and pepper to taste, 1 cup of milk, 1 sprig of thyme, 1 sprig of chive, 4 dashes of Angostura aromatic bitters.

Instructions : Clean and wash fish with lime or lemon. Season with tomatoes, onions, garlic, chive, thyme, salt and pepper. Put into a greased baking dish. Lay seasonings on top of fish. Make a smooth paste of the milk and flour and pour over the fish. Add butter and Angostura aromatic bitters and bake for 30 minutes in a moderate oven. Serve with boiled or fried potatoes.

Chicken Parmesan
Ingredients : 4 half chicken breasts - skinned and boned, 2 cans (14½ oz. each) Italian style stewed tomatoes, 2 tablespoons of cornstarch, ½ teaspoon of oregano or basil - crushed, ¼ teaspoon of hot pepper sauce (optional), ¼ cup of grated Parmesan cheese.

Instructions : Place chicken in baking dish. Baked covered 15 minutes in preheated oven - at 425º F. Drain. Combine tomatoes, cornstarch, oregano and pepper sauce. Cook, stirring constantly, until sauce is thickened. Pour heated sauce over chicken and top with cheese. Bake 5 minutes, uncovered. Serve garnished with parsley.

Linguini with Scallop & Basil Sauce
Ingredients : ¼ lb. of linguini pasta - preferably home made, ¼ lb. of scallops (use half and substitute fish cut in same shape for the other serving), 1 tablespoon each of butter and olive oil, 1 garlic clove - minced, ¼ teaspoon dried crush red pepper flakes, 2 tablespoons of chopped fresh parsley, 4 tablespoons of chopped fresh basil, ½ cup of cream, Salt and pepper to taste.

Instructions : Cook linguini according to package directions. While linguini cooks, heat both butter and oil in a small frying pan, add garlic and cook till just beginning to turn golden (do not allow it to brown). Add pepper flakes, parsley and basil, and cook for a few seconds. Add ½ cup of cream, the scallops, salt and pepper to taste and simmer 4 to 5 minutes or till scallops are cooked. Drain linguini, toss with sauce and serve. Grated parmesan cheese may be served over the dish if desired.

Osso Buco
Ingredients : 10 meaty veal shanks - 2 to 3 inches thick, Salt and pepper, 1/2 to 2/3 cup all-purpose flour, 6 tablespoons butter - divided, 4 tablespoons extra virgin olive oil, 4 turns of the pan, 1 large onion - chopped, 2 large carrots - peeled and cut into a fine dice, 4 ribs celery -chopped, 6 to 8 cloves garlic - crushed, 3 sprigs fresh rosemary - stripped and finely chopped, about 2 tablespoons, 1/2 teaspoon allspice, 2 cups white wine, 1 (28-ounce) can chunky style crushed tomatoes, 2 cups chicken stock, 2 (14-ounce) cans cannelloni beans - drained, 1 lemon -rind cut into pieces, Gremolata:2 lemons, zested, 4 cloves garlic, crushed, 6 anchovy fillets in oil, drained, 1 cup flat leaf parsley leaves, 3 handfuls.

Instructions : Preheat oven to 375 degrees F. Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Salt and pepper the shanks and coat lightly and evenly in flour. Working in 2 batches, brown shanks in 1 1/2 tablespoons each butter and olive oil. Transfer shanks to a large roasting pan. Add remaining butter and oil to the pan and saute the root vegetables and crushed garlic 5 minutes, seasoning them with rosemary, allspice, salt and pepper. Add wine to the pan and reduce 2 to 3 minutes, lifting pan drippings up off the bottom of your pot. Add tomatoes, chicken stock and white beans to the pan and remove from heat. Stir to combine sauce. Pour sauce and vegetables evenly over shanks. Cover roasting pan tightly and roast for 1 1/2 to 2 hours, until meat is very tender and pulling easily from bone. Baste meat in juices and sauce every 1/2 hour. In the last 1/2 hour, add lemon rinds to sauce.Combine lemon zest, garlic, anchovies and parsley in a large pile. Mill the mixture with your knife into a finely chopped condiment.To serve, place shank in a rimmed plate and spoon juices, beans and vegetable bits over and around meat. Top with a generous sprinkle of gremolata. Serve with Sauteed dark greens and crusty bread and/or garlic lemon potatoes.