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Wine Spotlight- Pinot Gris

Posted on by Still Waters Vineyards

Here at Still Waters we are proud of the fact that we grow 14 different varieties of grapes- 4 of which are white. From Sauvignon Blanc to Viognier, we cover a variety of flavor profiles to appeal to just about everyone who will drink a white wine (those die hard red fans know who they are). One variety that we are proud to grow is Pinot Gris. You may have heard of a Pinot Grigio or a Pinot Gris, but we are here to tell you they are the same grape! Originally from the Burgundy region on France, it has made its way into Italy, Germany and beyond into the New World. Pinot Grigio refers to an Italian style with higher acidity and less fruit-forwardness while Pinot Gris can refer to an Alsatian style that is fuller bodied and fruit forward. This is a unique variety in that it is a white wine made from a red grape- the skins range from grey-blue to reddish. The longer the skins stay in contact with the fruit, the more saturated in color the wine becomes. At Still Waters, we have cultivated a style all our own when it comes to creating our Pinot Gris. Harvested early in the season, we press the skins off quickly to minimize the color influence of the skins, leaving us with a nearly translucent, straw colored wine. Drawing on Italian inspiration, our Pinot Gris is light and acidic with subtle bright flavors of yellow apple, white nectarine, and almond. There is a nice mid-palate minerality that lingers nicely.
Pinot Gris lends itself well to pairing with fresh vegetables, shell fish, and fish both cooked and raw. One of our sweet employees, Lynne, along with her husband prepared a special dinner just for our Pinot Gris and was gracious enough to share the recipe with us. We think this is a perfect accompaniment to a subtle, yet tasty wine that we hope you will like too!

Grilled Seasoned Shrimp with Apricot-Chili Glaze

1-1/2 lbs Large Shrimp (16-20 ct) placed skewers
Seasoning for Shrimp
1 T. Kosher Salt
1 t. Chili Powder
1/2 t. Granulated Garlic
1/2 t. Ground Black Pepper
1/4 t. Cumin
1/4 t. Brown Sugar

Apricot-Chili Glaze
1 c. Ripe Apricots diced
1/4 c Brown Sugar
1/4 c White Sugar
1 T. Olive Oil
1/4 medium yellow onion diced
2 cloves garlic finely chopped
1/4 t. Salt
1/4 t. Ground Black Pepper
1 t. Chili Powder
1/8 t. Chili Flakes
1/8 t. Cumin
1 T. Lemon Juice
1 T. Balsamic Vinegar

In a small sauce pan, heat olive oil on high heat. Add diced onions and garlic until translucent. Add diced apricots and the Brown and White Sugar and bring to boil. Add Salt, Pepper, Chili Powder, Chili Flakes, Cumin, and Lemon Juice to mixture. Remove from heat and add Balsamic Vinegar. Let Mixture cool. Place in blender and mix until a smooth.

Sprinkle Shrimp with Seasoning Mix. Place on gas/charcoal grill and cook for approximately 3 minutes on each side. Apply Apricot-Chili Glaze on Shrimp and grill for 1 additional minute on each side. Remove Shrimp from grill and place on a bed of Rice Pilaf. Serve with Apricot Salsa (see next page for salsa Recipe).

Apricot Salsa

2 c. Ripe Apricots finely diced
1/2 medium onions (white or red) finely diced
3-4 whole jalapenos finely diced
2 T. Cilantro finely chopped
2 cloves of Garlic, finely chopped
1 t. Kosher Salt
1/2 t. White Sugar
1/4 t. Ground Black Pepper
Juice of 2 limes

Mix all ingredients in a medium glass bowl. Serve with Tortilla chips or Grilled Shrimp and of course with your best friends!


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