Croatian Pinot Gris Food Pairing Explained

April 26, 2024 – As Wine&more writes, Pinot Gris, also known as Pinot Grigio or by its other names like Grauburgunder or Ruländer, has an interesting backstory. It’s actually a mutation of the prized Pinot Noir grape and has its roots in the vineyards of Burgundy. What makes Pinot Gris so special is its ability to pair well with a range of foods. Whether it falls in the dry or sweet category, with its lively acidity, this variety perfectly matches various dishes. Let’s dive into the art of Croatian Pinot Gris food pairing to match your next meal with the perfect glass of this unique variety!

Let’s Get to Know Pinot Gris

Pinot Gris is a mutation in the Pinot family, related both both to Pinot Noir and Pinot Blanc. Its grapes have a pinkish-gray skin, hence the “gris” or “grigio,” which basically means “gray.”

This grape is a chameleon, showing off in different styles. You can sip on anything from light and zesty to full-bodied, oily, and late-harvest Pinot Gris wines.

Winemakers get creative with techniques like cutting yields, barrel aging, and wild yeast fermentation to affect the texture, feel, and taste. Some excellent examples of Pinot Gris are made as sweet dessert wines, rosés, or amber (orange) wines.

With its many names and global vineyard presence, it’s key to recognize the aromatic vibes and style before picking the perfect dish to pair it with.

Pinot Gris AND ITS Various Terroirs

Alsace Pinot Gris wines are rich and aromatic, featuring smoky notes and flavors like dried fruit, honey, apricot, beeswax, and gingerbread. They’re great with Alsatian dishes like aged cheeses, foie gras and terrine. They also pair nicely with spicy Asian and Indian cuisine if they have a medium to full body and a touch of residual sugar.

Italian Pinot Grigio is known for its light, crisp, and dry style, often featuring citrusy flavors. It’s a great match for classic Italian appetizers, seafood salads, light pasta dishes with clams or prawns, and even sushi.

Let’s explore the countries and regions where Pinot Gris is more widely cultivated:

• Italy
  • Regions: Friuli, Trentino-Alto Adige, Veneto, Lombardia, Emilia-Romagna, Tuscany
  • Characteristics: Typically dry with bright acidity. Ripe stone fruit flavors in Alto Adige, fuller body in Friuli-Venezia-Giulia, lightest style in Venetian plains.
• France
  • Region: Alsace
  • Characteristics: Produced in dry, off-dry, and sweet styles. Floral and fruity with hints of flint and smoke. Medium to full-bodied with ripe orchard flavors and honeyed bitterness. Outstanding late-harvest wines like Vendanges Tardives and Sélection de Grains Nobles.
• USA
  • Regions: Oregon (Willamette Valley), California
  • Characteristics: Medium to full-bodied in Oregon with lively fruit flavors and floral aromas. Lighter-bodied in California with ripe fruit notes and citrus/herbaceous aromatics.
• Germany
  • Regions: Baden, Rheinhessen, Pfalz
  • Characteristics: Grauburgunder or Ruländer with less alcohol and lively acidity in Baden. Ripe and concentrated taste with hints of stone and tropical fruits. Sweeter styles often labeled as “Ruländer”.
• South Africa
  • Region: Western Cape
  • Characteristics: Crisp and light with floral, fresh apricot, white peach, and citrus fruit flavors.
• New Zealand
  • Regions: North Island (Hawkes Bay, Gisborne), South Island (Marlborough, North Canterbury)
  • Characteristics: Aromatic wines with peach, red apple, and cinnamon flavors in Marlborough. Aromatic Pinot Gris with pear, stone fruit, ginger, and cinnamon spice flavors in North Canterbury. Ripe, concentrated flavors in various styles in Hawke’s Bay.
• Australia
  • Regions: Tasmania, Victoria (King Valley, Yarra Valley, Mornington Peninsula), South Australia
  • Characteristics: Elegant, crisp, zesty, or textured, silky, and complex styles. Delightful nutty character after aging in cooler regions.
• Argentina
  • Regions: Mendoza, San Juan, Rio Negro
  • Characteristics: Excellent balance, acidity, and complexity in cooler climates. Citrus, pear, apple, mineral, and floral notes with hints of tropical fruits.
• Hungary
  • Regions: Badacsony, Mátra
  • Characteristics: Medium to full-bodied with flavors of ripe orchard fruits like pear and apple, along with hints of stone and tropical fruits.

But other regions worldwide offer their own twist on Pinot Gris, often resulting in even more delightful outcomes, especially when it comes to versatile food pairings.

For instance, one standout example comes from Croatia: Martin Albus Pinot Gri. Sourced from a single vineyard in the Slavonia and Danube wine region, specifically the Orahovica sub-region.

All wines from the Albus micro-location showcase pronounced minerality, with Pinot Gris expressing it most prominently. With a darker yellow color and lovely aromatics that captivate the senses from the first whiff, you’ll notice a complexity of fruity and herbal scents, including stone fruit, exotic fruits, apricots, peaches, passion fruit, and mint. 

On the palate, it’s delightful, with a hint of saltiness adding to its mineral character. It has a medium-lasting and highly drinkable quality, offering a gentle and approachable palate. Its lively finish makes it a perfect match for a variety of dishes, from exotic Asian cuisine to poultry and oily fish with spicy accompaniments.

The Martin Albus brand represents a notable advancement in the quality and character of Croatian Pinot Gris. It’s worth mentioning that all grapes for Martin Albus wines are handpicked, and the wines are produced in limited batches.

To bring out the best in Pinot Gris, serve it chilled but not too cold; aim for around 45-55°F / 7-13°C (9-13°C). This allows its full bouquet to blossom without being dulled by excessive cold.

Pinot Gris Food Pairing TIPS

Here are some food pairing tips for a perferct Pinot gris pairing.

Spicy food:

• Chilled dry Pinot Gris with its crispness cuts through the flavors of Mexican dishes such as roasted and spiced cauliflower tacos, but also complements great buttery smoked eel, with rich, dense, and creamy horseradish sauce.
• Try sipping on vibrant, acidic, refreshing Pinot Gris when you dig into fish curry or oysters topped with tangy hot sauce. The wine’s bright notes and a hint of sweetness can cool down the spice, making each bite more delicious than the last.

Chesse:

• Sheep cheeses such as Manchego, marinated feta, and pecorino also complement Pinot Gris well.
• Opt for Pinot Gris when serving pungent washed-rind cheeses. The wine’s crisp acidity cuts through the richness of cheeses like Morbier, Raclette, and Taleggio.
• Choose this wine to highlight the creaminess of softer cheeses. Pinot Gris has a fruity zest that complements the subtle flavors of fresh ricotta, brie, camembert, gruyère, or burrata beautifully.

Fish and seafood:

• Choose dishes that include calamari, sushi, fried fish, shrimp salad, grilled halibut, or salmon. Pinot Gris’s high freshness cuts through the richness, complementing these foods wonderfully.
• Look for recipes featuring lemon butter sauces or herb-infused dressings. These pair exceptionally well with Pinot Gris, as its citrus aromas echo the zesty flavors in these sauces.
• Dry, crisp Pinot Grigio is perfect for serving with simple, lean, white fish like flounder, halibut, walleye, snapper, raw clams, or oysters.
• Freshly caught oysters and seared scallops also pair wonderfully with Pinot Grigio. The wine’s bright acidity and minerality lighten the dish without overpowering it.

Poultry:

• Explore the harmony of balanced Pinot Gris and a classic roast chicken. The wine’s fruit ripeness complements the savory herbs and crispy skin, creating a perfectly balanced meal.
• Enjoy a glass of Pinot Gris with a lemon herb grilled chicken. The zesty flavors of the dish are elevated by the wine’s bright acidity, making each bite more refreshing.
• Match a bottle of Pinot Gris with your favorite chicken Alfredo pasta. The creaminess of the sauce is beautifully offset by the crispness of this varietal, enhancing both the food and wine experience.
• Consider sipping on Pinot Gris while enjoying a light chicken Caesar salad for lunch. This grape varietal’s tartness balances well with creamy dressings and Parmesan cheese.
  Try Pinot Gris with Asian – inspired poultry dishes like Thai green curry or Vietnamese pho. The pronounced flavor profile stands up to exotic spices without overwhelming them.

Pasta Pairing:

• Choose this versatile wine to accompany pesto pasta, where its medium-high acidity cuts through the richness while complementing the basil’s fragrant notes.
• Enjoy your favorite vegetarian pasta primavera with a chilled glass of this wine, letting its crispness contrast and pique the freshness of seasonal vegetables.

Croatian Pinot Gris Food Pairing recipes

Triple citrus glazed grilled salmon 

Ingredients:

• 4 salmon fillets (about 6 ounces each), skin-on
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 2 tablespoons lime juice
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh chopped parsley or cilantro (optional, for garnish)
• Sliced citrus fruits (optional, for garnish)

Instructions:

1. In a small bowl, whisk together the orange juice, lemon juice, lime juice, honey, minced garlic, grated ginger, soy sauce, olive oil, salt, and pepper. This will be your marinade and glaze for the salmon.
2. Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour half of the marinade over the salmon, making sure each fillet is evenly coated. Reserve the other half of the marinade for later use as a glaze.
3. Cover the dish or seal the bag and let the salmon marinate in the refrigerator for at least 30 minutes, or up to 2 hours. This allows the flavors to infuse into the fish.
4. Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
5. Remove the salmon from the marinade and discard any excess marinade. Place the salmon fillets skin-side down on the grill.
6. Grill the salmon for about 4-5 minutes on each side, or until it is cooked through and easily flakes with a fork. While grilling, occasionally brush the reserved marinade over the salmon to create a shiny glaze.
7. Once the salmon is cooked, remove it from the grill and transfer it to a serving platter. Garnish with fresh chopped parsley or cilantro, and sliced citrus fruits if desired.
8. Serve the citrus-glazed grilled salmon immediately with your favorite side dishes, such as rice, roasted vegetables, or a fresh salad.

Pairing Citrus Glazed Grilled Salmon with Pinot Gris:

The bright, zesty flavors of the citrus-glazed grilled salmon pair wonderfully with a chilled glass of Martin Albus Pinot Gris. The crisp acidity and fruity notes of the wine complement the tangy citrus marinade and enhance the natural flavors of the salmon. The Pinot Gris’s refreshing finish also helps to cleanse the palate after each delicious bite of the grilled fish. Light and flavorful meal that’s perfect for any occasion!

Roasted Cauliflower Steak

Ingredients:

• 1 large head cauliflower
• 2-3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Remove the leaves and trim the stem of the cauliflower, leaving the core intact. Place the cauliflower head upright on a cutting board and carefully slice it into 1-inch thick “steaks” from top to bottom. You should get 2-3 cauliflower steaks from one head, depending on its size.
3. In a small bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, ground coriander, salt, and black pepper. Stir well to mix.
4. Brush both sides of each cauliflower steak with the seasoned olive oil mixture, ensuring they are evenly coated.
5. Place the seasoned cauliflower steaks on the prepared baking sheet in a single layer.
6. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is tender and golden brown around the edges.
7. Transfer the roasted cauliflower steaks to a serving platter or individual plates. Sprinkle with chopped fresh parsley or cilantro for a pop of color and freshness.
8. Serve the cauliflower steaks hot with lemon wedges on the side for squeezing over the top, if desired.

Pairing Roasted Cauliflower Steak with Pinot Gris

The stone fruit notes and acidity in a dry Pinot Gris perfectly complement the bold flavors of the roasted cauliflower. If you’re using curry spices, opt for an off-dry Pinot Gris to counterbalance the spice’s heat with the wine’s residual sugar.

CONCLUSION

In conclusion, unlock Pinot Gris ability to elevate flavors throughout your menu, from zesty starters to sweet desserts. Embrace this versatile wine for a delightful pairing experience. Encourage loved ones to join in the exploration—the more you taste, the more skilled you become!

NOTE: Find more recommendations, Pinot Gris food pairing suggestions and recipes on wineandmore.com where this article was originally written.

 

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