Pinot Gris is known for its refreshing flavors and bright acidity. Sound like Pinot Grigio? It should—they’re the same variety! Grown in Oregon at our sister property, Hawks View Winery, this particular clone yields a lively and unique minerality. The 2020 is light-bodied and crisp, featuring a citrusy, aromatic quality. The fruit-driven presence of Bosc pear and flint gives way to a weighty texture in the mid-palate.
When it comes to pairing our Pinot Gris, you could start off with an antipasto platter featuring salumi, olives, and toasted nuts. Looking to pair it with a “Fromage” plate? Chèvre, fresh mozzarella, and firm goat cheeses will do the trick alongside seeded bread and crackers. (The citrus notes in this varietal will complement the salt and seeds.)
Best served between 50 and 55° F, keep your guests refreshed with a chilled bottle at your next get-together. And while you’re at it, why not check out our Ponte Bruschetta recipe below? Drizzle liberally with our Ponte Arbequina olive oil, then pop a few bottles of our Pinot Gris. You’ll feel as though you’ve been whisked away to the Mediterranean! Bon appétit!
- 1/4 cup plus 1 tsp Ponte Arbequina olive oil
- 3 Tbsp minced garlic
- 8 Roma tomatoes, diced
- 1/4 cup shredded parmesan cheese
- 2 Tbsp balsamic vinegar
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup chopped basil
- 1 french bread sliced into 1/2-inch thick slices
- Broil the bread slices on a baking sheet for about 1 minute per side.
- Heat 1 tsp olive oil in a small saucepan over medium heat. Add garlic and sauté for about 1 minute.
- Transfer to a large bowl and chop the basil and tomatoes. Add the remaining 1/4 cup olive oil, parmesan, balsamic, salt, pepper, chopped basil, and tomatoes to the bowl and stir.
Serve immediately over toasted bread and set aside a little extra olive oil to drizzle atop your garnished bread slices.