Tagged "Pinot Gris"
Same grape, different taste.
That’s the short simple answer.
Were you already aware of that? Well here’s the slightly expanded version.
Pinot Gris, as it’s known in France, and Pinot Grigio, as it’s known in Italy, are the same grape. Genetically, they’re identical twins. But, when it comes down to drinking them, these twins are about as different as Mark and Steve Waugh at the batting crease [excuse the cricket analogy].
Pinot Gris is Mark Waugh. Flamboyant, stylish and outgoing.
Grown in the Alsace region of Northern France, Pinot Gris is known for its fruity and sweet characters, and textured mouth feel. Check out our PG/15 Pinot Gris here.
Pinot Grigio is Steve Waugh at the crease. Austere and reserved.
Not immediately showing off its finesse, Pinot Grigio is known for its mineral characters on the palate and a lighter feel in the mouth, making it a perfect palate-cleansing aperitif.
How can the same grape, grown in roughly the same part of the world, produce two different drinking experiences?
Climate and soil come into it, but harvesting is key as well. Italian wine makers tend to harvest Pinot Grigio before it reaches full ripeness. This means youthful acids are retained, making for a zesty, refreshing wine. Meanwhile, over in France, local winemakers are more laid back. They harvest riper grapes that have soaked up plenty of Alsatian sun. This is reflected in a more full-bodied wine with fruit depth on the palate.
When it comes to these wines made in Australia, the rules are somewhat blurred. Those in the know will tell you many Pinot Grigio wines out there are actually more 'Gris-like'. It's true. But stick with us small producers and you'll be in safe hands.
So the next time you find yourself in the Pinot Gris vs Pinot Grigio debate, bring out the Waugh brothers analogy and smash their argument for six.
If you're a 'foodie' perhaps you have a friend who has a tattoo of the anatomy of a Pig [strictly in the culinary sense]?
In the Pork empire, Bacon is King. Belly is Queen & the Ribs might be the Prince. But they've been done. Over & over. So over the next two weeks let's take the path less travelled & delve into delicious but often overlooked morsels of these beasts.
Here's what you need [serves 6]
700-800g Bacon Hock.
1 onion. chopped into chunks.
3 stalks celery. sliced.
1L vegetable stock.
2 bay leaves.
2 tbs salt
1 tbs pepper.
3 fresh sprigs of rosemary
For added nutrition I use broccoli stem [usually left over from something else] sliced finely.
Combine all ingredients in slow cooker & season with salt & pepper.
Cover with lid and cook on low for at least 6 hours.
Remove Bacon Hock and allow to cool. Remove and discard the bone and the rind.
Remove the bay leaves, then using a stick blender, blitz the soup to a smooth, creamy texture.
Return the Bacon to the soup and allow to cook for a further 30 minutes.
Add 250g peas 10 minutes before serving for texture & sweetness.
Bonus points if you add 1 cup of cream right before serving.
On the table to match, Pork and PG/15 Pinot Gris are always a winner. Our PG/15 has just landed & with it's fresh nashi pear and almond meal characteristics make it the perfect foil for this delicious Spring soup.
As a special reward [for being amazing & reading this far] we're offering 15% off all orders of Pinot Gris today when you use the discount code TEST KITCHEN upon checkout.
Check it out here.
If you've browsed our website recently you'll notice that several wines are listed as sold out.
'Project V' Refosco dal Peduncolo Rosso;
PG/14 Pinot Gris
TN/12 Touriga Nacional
The truth is, sold out is not always sold out. In this case it means simply that we've sold all our stock but you can still find these wines on the shelves of our retail supporters.
So if you're after those wines above please check out our stockists page and contact one that is convenient for you.