Pinot Gris - the New Fave with Seafoods

Article excerpt

Byline: David Ellis

WHILE it may not yet enjoy the popularity here that it does in its homeland France, Pinot Gris is fast becoming a new favourite in Australia with those who like white wines that display nice fruit-forward flavours and, served chilled, are ideal year-round with hot or cold seafoods.

It's not so long ago that you could count the number of plantings of Pinot Gris in this country on the fingers of one hand, but now growers are producing around 3000 tonnes of the variety every vintage, and its seems makers can't get enough of it.

It gets its name from the French word 'gris' that translates to 'grey' in English and refers to the colour of the grapes, while the resultant wine usually has a slight coppery hue to it; in Italy it is known as Pinot Grigio.

Winemaker David Lowe at Frog Rock Wines at Mudgee in NSW makes an exceptional Pinot Gris from fruit grown on one of the country's highest cool climate vineyards at Rylestone 40km away: his 2009 has typically forward pear fruit flavours, with tasty suggestions of custard apples and grapefruit. …


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