It’s the sweet smell of Spring out there, dear reader. Jordan Mackay over at Chow.com reminds us to take in a bit of award-winning Pinot Gris during this fine season. Mackay notes that Pinot Gris is the perfect compliment to all your Spring dishes.
Spring is a great season to eat. The early April trickle starts with delicate, sweetish vegetables like fava beans and sugar snap peas. Scallions start to appear, while arugula and fennel wind down. All these vegetables match extremely well with Pinot Gris…
Two of my favorite local Pinot Gris: the 2007 Chateau St. Michelle Columbia Valley Pinot Gris and the organic 2006 Cooper Mountain Reserve Pinot Gris.
I personally like my glass with a few fresh strawberries, water crackers, and a slice of brie. Mmm, mm! So, as a year-round Gris lover, and an Oregonite myself, I say, it’s time for a little Spring-y imbibin’!