WillaKenzie Pinot Gris 2009

WillaKenzie Pinot Gris

Light straw in color, this Willamette Valley, OR wine has a great nose featuring ripe tropical fruits, pear and citrus. The flavors of pear, apple, lemons and a touch of honey and spice are made more intense by a creamy texture up front, yet the finish is bright and crisp. This wine’s balance of sweetness and acidity pair perfectly with the balance of sweetness from the beets and the sharpness of horseradish cream in Greg’s Scallop dish. The food’s full flavors need a crisp yet full-bodied wine, and Pinot Gris fits both requirements well.

Pinot Gris is just another name for the Pinot Grigio grape. However, wines using the Pinot Gris name are usually quite different in style than wines labeled as Pinot Grigio. The latter includes most Italian Pinot Grigios, and are light in body with crisp acidity, but often lack personality, in my opinion. I prefer the fuller, richer Pinot Gris wines, especially those from France’s Alsace region and Oregon’s Willamette Valley. California has quite a few wines made in both styles, but the results are too hit-and-miss for any general recommendation. GRANT

Pairs With Please Take Notes: This Seared Scallops Recipe Uses Beets and Beet Greens

Price $18

Also pairs well with appetizers, cheese, chicken, herbs, fish, pasta, pork, seafood, shellfish, spicy foods.

  • Category White Wine
  • Varietal Pinot Gris
  • Region Willamette Valley OR