PINOT GRIS HITTING ITS STRAPS

Wc27Feb12

RESULT of a textbook perfect vintage.

David Ellis

PINOT Gris appears to be really hitting its straps of late, not just here but internationally, particularly amongst female drinkers who enjoy its slightly more fruit-forward characters either for social sipping or with a variety of food choices.

And interestingly California is now the world’s biggest maker of Pinot Gris, overtaking its home-town France (and Italy where its known as Pinot Grigio,) while Australian growers are also planting more of the variety, as are many in New Zealand.

One particularly enjoyable New Zealand Pinot Gris is from Essenze in Waipara on the South Island where the 2011 vintage was one of almost textbook perfection: their resultant wine that’s just been released here is one with ripe fruit flavours of peach, pear and with citrus touches, and a touch of minerality.

Chief Winemaker, Corey Ryan and young-gun off-sider, Gwyn Olsen can be justifiably proud of this one, and to enjoy it (at a well-priced $19.99) to its best at the table, they suggest matching with roast chicken over shiitake mushroom and goat’s curd fettuccine.

TRY this one with Vietnamese barbecued pork fillet.

ONE FOR LUNCH: RYMILL in South Australia’s Coonawarra have released their first-ever Gewurztraminer, and it makes you wonder why they’ve waited so long to show their skills at making this perfumed, sweeter-style wine – and which in this case is made in more dryer-than-usual mode.

Senior Winemaker, Sandrine Gimon crafted the 2011 Rymill Coonawarra gt (for Gewurztraminer) as part of the company’s “Coonawarra Foodies” range of wines. And she certainly achieved her goal of a wine that’s traditionally crisp and luscious, and ideal to partner with a myriad food options, in particular most spicy Asian dishes (think along the lines of Vietnamese barbecued pork fillet,) duck, or chicken or pork stir-fries.    

Nicely priced at $19.95 for adventurous foodies.

(NEED A FOOD/DRINK IDEA? Check out  http://www.vintnews.com )