Feat. Pinot Gris/Pinot Grigio


Pinot gris, which is the same grape variety as the pinot grigio, is a “grey” grape that is a mutation of the Pinot grape. The grape originated in France, and while they are the same grape, their styles differ. There are the Alsace Pinot Gris wines, which are like their Alsace namesake – more full-body, spicier, and complex. Then there’s the Italian style pinot grigio wines and those made like it, which are lighter and not as complex. Like other wines, the location of the grape can alter the taste. A pinot grigio from Italy will taste different that a pinot gris from France, which can taste different than a pinot gris from Canada. However, it is consistently a dry wine with medium to high acidity. There is a crispness and freshness that comes with a (good) pinot gris/grigio which make them very drinkable and enjoyable.


Food it pairs well with: Scallops; Shellfish; Chicken; Fresh Vegetables;


Recommended Recipe: Orzo Risotto with Buttery Shrimp from Food & Wine


  • 16 thin asparagus (6 ounces)
  • 1 3/4 cups orzo (12 ounces)
  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 pound shelled and deveined medium shrimp
  • Salt and freshly ground pepper
  • 1 cup chicken stock or low-sodium broth
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 cup grated Parmesan cheese, plus more for serving

How to make:

  • Bring a large saucepan of salted water to a boil. Add the asparagus; cook over high heat until tender. With a slotted spoon, transfer the asparagus to a plate. Add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes.
  • Meanwhile, cut the asparagus into 1-inch lengths. In a medium skillet, melt the butter over moderately high heat. Reduce the heat to moderate and cook until the butter begins to brown. Add the shrimp, season with salt and pepper and cook over moderate heat until pink and curled, about 1 minute per side. With a slotted spoon, add the shrimp to the asparagus. Reserve the skillet.
  • Drain the orzo, reserving 1/4 cup of the cooking water, then return to the saucepan and stir in the brown butter. Set the skillet over high heat and add the stock, scraping up any browned bits stuck to the bottom of the pan. Pour the stock and the reserved cooking water into the orzo; cook over moderate heat, stirring, until creamy, 2 minutes. Stir in the asparagus and shrimp and cook until heated through. Remove from the heat. Stir in the parsley and the 1/2 cup of Parmesan. Season with salt and pepper. Transfer the risotto to bowls and serve with more Parmesan.


Recommended CO Wines: Bonacquisti Bella Risa Pinot Grigio; Aspen Peak Cellars Pinot Grigio; Blue Mountain Vineyards Pinot Grigio; Garrett Estate Cellars Pinot Gris

1 Comment
29 May, 2018

I like your tips.

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