I came across this article on the Wall Street Journal. I found it to be interesting and thought I post this on our blog. This article high lights the essence of one of the finest white wine Pinot Grigio. It also outlines the type of food that goes with Pinot Grigio. We have at the Himalayan Restaurant, Fish Curry, Fish Tikka Masala and Chicken Tikka that pair well with this wine.
Here is the article printed on wsj.com By Jason Chow
What’s the difference between Pinot Gris and Pinot Grigio? On a basic level, nothing: The same kind of grape is used to make both wines. But on the palate, there lies a world of difference.
Here’s the lowdown on this versatile grape:
Around the world: The Pinot Gris grape is mostly associated with white wine from Alsace, a French region that borders Germany. In northern Italy, the same grape is known as Pinot Grigio. But the varietal is also grown in cool-climate areas in Australia, New Zealand, Germany and the U.S. Pacific Northwest.
Sometimes big, sometimes light: Pinot Gris grapes ripen with plenty of sugar, which means that the wines tend to be either on the sweet side or, if the sugar is left to ferment for a drier wine, relatively high in alcohol. But the wines produced from this grape vary in taste, depending on the region in which they are grown. The wines from Alsace are rich, slightly oily on the mouth and full of flavor. The wines from Italy, where the grapes are harvested before they fully mature, are light-bodied and crisp.
Pinot Gris and Grigio wines from the New World tend to split between the two styles, and the way a maker labels a bottle can be a signal. For example, a wine labeled Pinot Gris from California will be more full-bodied than a wine called Pinot Grigio from New Zealand, which likely will be brighter and more acidic.
Follow the menu: Salads, mild fish and shellfish are great matches for the lighter Pinot Grigio, and like other crisp whites, it goes especially well with goat cheese. Oilier fish and roasted chicken are good pairs for the heavier-style Pinot Gris. Either way, serve slightly chilled.