Pinot Gris (below) is truly international. It goes by that name in Alsace, France, while the Italians call it Pinot Grigio and in German vineyards it’s Grauburgunder. It can be lavish and almost “oily” in Alsace, while in Oregon, “it is crisper, fresher and more lively, with an orchard-like fruit spectrum lent light and shade by brighter acidity” (Andrew Jefford). We think it’s lovely and interesting wherever it goes.
This Pinot Gris is a treat on its own. Or, try it with classic pairings like Pacific Northwest salmon or simply roasted poultry. The wine can also handle spicy Asian flavors, and marries well with lemon sauces (a difficult assignment for most wines). Another possibility is to serve it with a beet, goat cheese and cucumber salad with a citrus-based (try orange) dressing.