//Varietal of the Month: PINOT GRIGIO

Varietal of the Month: PINOT GRIGIO

If you’ve ever wondered what the difference between Pinot Grigio and Pinot Gris is, there is no difference, they’re the same grape variety! The Italian way of pronouncing this varietal is Pinot Grigio and Pinot Gris is the French way. Because we are an Italian winery, we refer to this varietal as Pinot Grigio. This varietal is believed by many to have originated in Italy, however this grape began in Burgundy, France. Slowly, Pinot Grigio made its way to Italy and it found success in several regions including Lombardy, Veneto, Friuli, Trentino and Alto Adige. Pinot Grigio became the most popular white wine varietal in Italy and the most popular imported white wine in the U.S.

Pinot Grigio was one of the first varietals to be planted here on the estate in 2001. This varietal grows particularly well on the South Shore of Lake Chelan and is usually one of the first to ripen. Stylistically, this grape creates a dry, full bodied wine with peach, citrus and ripe apple flavors. The Tsillan Cellars Pinot Grigio has won multiple awards over the years including Platinum and multiple Gold and Double Gold medals. Our Pinot Grigio is always a favorite during the warm summer months with it’s crisp and refreshing characteristics. It truly is the ideal wine to enjoy on the front porch on a summer day.

 

Varietal of the Month Recipe:

Ginger-Orange Prawns

Serves 4

  • 20 prawns (size u-13)
  • 1 TBL olive oil blend
  • Heavy pinch salt and pepper
  • 4 TBL chopped cilantro plus sprigs for garnish
  • 1 TBL Fresh minced garlic
  • 1 TBL + 1 tsp fresh minced ginger
  • 2 tsp coriander
  • ¼ C Tsillan Cellars estate pinot grigio
  • ½ C orange juice concentrate (any brand from your grocery freezer will work)
  • ¼ C heavy cream

Turn skillet on medium high heat and add olive oil.  Once hot season prawns with salt and pepper and sear for 2 minutes on each side and add wine, allowing to reduce for 1-2 minutes.  Add all remaining ingredients and simmer stirring occasionally until sauce becomes thick.  Serve over wild or sticky rice with fresh spring vegetables for a complete meal or serve alone as an appetizer or snack.

 

By | 2018-05-15T16:11:07+00:00 May 14th, 2018|Uncategorized|Comments Off on Varietal of the Month: PINOT GRIGIO