You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
WHITE WINES<br />
Food<br />
Friends<br />
YOU CAN'T GO WRONG WITH A GOOD KIWI<br />
PINOT GRIS ALONGSIDE YOUR FAVOURITE MEAL<br />
At the heart of<br />
quality, Pinot Gris is<br />
excellent fruit and<br />
great winemaking. All<br />
wine regions in New Zealand<br />
produce Gris, with a wide range<br />
of flavours from white fleshed<br />
fruits especially pears, apples<br />
and quince to white-fleshed<br />
stonefruits such as nectarine and<br />
nashi. Pinot Gris responds well to<br />
some oak or wood contact too,<br />
with the better examples using<br />
the medium for texture over<br />
wood flavour (both can be great).<br />
Acidity is usually medium or<br />
slightly above; with the trend<br />
towards dry to just dry styles<br />
with a core of fruit, a satin or<br />
silky texture can be experienced.<br />
Some firmer styles of Gris are<br />
available as well, often achieved<br />
using a little skin contact to<br />
add texture.<br />
Gris seems to favour a<br />
natural fermentation technique<br />
which can often add vibrato<br />
to the palate. With some extra<br />
time on lees a honeysuckle,<br />
smoky ginger-like character can<br />
be harnessed.<br />
What makes Pinot Gris so<br />
popular is, in part, its predictable<br />
and approachable characteristics.<br />
Gris is very food friendly as it<br />
marries well with menu items<br />
which have soft textures and<br />
mildly intense flavours. A creamy<br />
fish pasta with a little olive, fresh<br />
parmesan and grind of black<br />
pepper is an ideal match. When<br />
Gris has noticeable oak with a<br />
little smoke and baking spice<br />
flavours, foods such as smoked<br />
chicken or fish tempura are an<br />
excellent combination. W<br />
WORLD OF WINE – WINTER <strong>2019</strong> 37
Change language