The Kings Ridge Pinot Gris is to make a more richly textured white wine with lush acidity. Carefully choose vineyards in cool parts of the Willamette Valley that have significant daily temperature swings. This helps to give ripeness and concentration to the fruit while preserving freshness and vibrant acidity. The harvest of Pinot Gris vineyards in the cool early morning, and then gently press the whole clusters to coax the juice through the skins of the grapes. The Pinot Gris juice undergoes a long, cool fermentation in stainless steel tanks. The resulting wine is aged on its lees to build weight and body, and is bottled in late winter to preserve the delicate aromatics.
Pale golden silver with a faint amber cast. Intriguing aromas of waxy honeycomb, nougat, peach, white flowers, and apple with a supple, dry-yet-fruity medium body and a more drying mineral, rhubarb, and Meyer lemon driven finish. Nice brush strokes of table friendly flavors and acidity.
Go fresh. Pinot Gris with its zesty and refeshing acidity pairs really well with fresh vegetables, raw fish and lighter meals. Fish and shellfish are classic pairing partners with Pinot Gris. Need some ideas? Try ceviche, sushi, moule-frites, or even light flaky tilapia with cream sauce. Pinot Gris from the US and Australia can stand up to richer dishes (like cream) because of their body and often heightened alcohol level . Try not to go too spicy with your seasonings unless you have a bottle of Alsace Pinot Gris close by.
Fish & Meat Pairings - Fish including Tilapia, Scallops, Sea Bass, Perch, Sole, Haddock, Trout, Cod, Redfish, Halibut, Snapper, Mussels, Clams, Oysters. White meats including Chicken and Turkey. Cured/spiced meats made from pork and duck.
Spices and Herbs - Parsley, Mint, Tarragon, Thyme, Fennel, Chives, and Spices including White Pepper, Coriander, Fennel, Turmeric, Saffron, Ginger, Cinnamon, Clove, Allspice
Cheese Pairings - Look for semi-soft to firm cow’s and sheep’s milk cheeses. Gruyere, Muenster, Grana Padano
Vegetables & Vegetarian Fare - Fresh vegetables and salads as well as braised and well-spiced greens. Use shallot, garlic and ginger as a flavor base. Cucumber, yellow squash, celery, onion, parsnip, jicama, kale, green apple, green melon, white beans, cauliflower, broccoli