- Bullocks bid goodbye to Eye of the Needle Winery in Woodinville
- VineLines Dispatch #7: That’s a wrap
- Former Oregon car dealer gears up with Jachter Family Wines
- VineLines Dispatch: 6 Vineyards at Work
- L’Ecole Nº 41 to create wine bar at Marcus Whitman Hotel
- VineLines Dispatch: Harvest surrounding Lake Chelan
- Northwest restaurateurs purchase Basel Cellars in Walla Walla
- Hayden Homes CEO buys interest in Pepper Bridge, Amavi wineries
- Walla Walla Community College to receive $15 million gift from MacKenzie Scott
- Brian Carter Cellars adds Latin influence with marketing hire
Pinot Gris and food from the sea
It’s easy to love Pacific Northwest Pinot Gris – especially with all the fresh seafood we enjoy in our corner of the world.
Pinot Gris, a grape most often associated with France (Alsace) and Italy (where it’s called Pinot Grigio), is a bright white wine that is important in both Oregon and Washington. Both states produce about the same amount of Pinot Gris, though in Oregon, it has long been the state’s No. 1 white wine – surpassing Chardonnay many years ago.
We love Pinot Gris because it pairs so well with seafood and shellfish. The wine’s bright acidity and refreshing fruit flavors tend to meld with dishes such as salmon, halibut, scallops, clams, mussels, crab cakes and more.
Now is the perfect time to toss a few bottles of Pinot Gris in the fridge to have handy when you’re enjoying Northwest sunshine and seafood. Here are a few Pinot Gris we’ve tasted recently to consider.