Morgan Santa Lucia Highlands R and D Franscioni Vineyard 2009 Pinot Gris, $11.89-$16.99, 88 points, (Most often known by its Italian name Pinot Grigio) began cold (41 degrees), the color is a very pale transparent straw butterscotch, the aroma began as a gentle lemon zest and grapefruit, but as the Pinot Gris warmed it lifted hints of honeydew melon and pineapple. The texture is rich, but not as dense as olive oil. The flavor mimics well the aroma, and the finish ends nicely on faint ginger spice.
My January Thaw Diversion was the result of my having spiced Haddock fried in extra virgin olive oil, along with my homemade comfort mac and cheese topped with Gruyere and Italian bread crumbs.
You can tell by the label that I've had this wine for some time now, and maybe just past its prime (drink young is the norm), but some Pinot Gris, I'm told, can age for a few years.
Index-of-reviewed-wines
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I've had a lot of nice wines from Morgan - various Pinot Noirs, the Cotes du Crow's Rhone blend, Metalico Chardonnay, Highland Chardonnay and others. But I had no idea they produced a Pinot Gris. I'll have to see if that one's available in Kansas.
ReplyDeleteNice food pairing!
Bill, I don't eat much fish in the winter, so I stick to the reds, but I'm developing a fondness for white wine I never expected.
ReplyDeleteI freaking LOVE a good domestic Pinot Gris. Most of my favorites are from Oregon, but I've had some really nice ones from Cali and other parts, too. Erath, Etude, Wallace Brook, Elk Cove, Big Fire, Willow Crest, Pulenta, etc. These wines are great pairings with salmon - everything from tartare to grilled/smoked. Sadly (but not unexpected), the Morgan isn't sold in Kansas.
ReplyDeleteI forgot to mention how delicious Morgan's Sauvignon Blanc is, too. They blend in a good amount of a S.B. clone called Sauvignon Musque that lends it a really pretty floral note. A bit on the sweet side, but I like that in a Sauvignon Blanc.
Bill, there is a certain problem with beginning to taste wine at 59: TIME. I very much enjoy "cradling" a bottle of wine; the idea that I could familiarize myself with 30 wines in an hour is to think I could throw a football like Eli Manning; not possible. So, I plug along experiencing a little here and a little there. I have some of the Pinot Gris wines you recommend, and that should be interesting to review them. Bill, what do you know about how long a good PG can age? And thanks for the help,
ReplyDeleteDennis
I'm sure a Pinot Gris with the right acidic structure could develop some complexity for a couple of years. But I'd rather drink them while they are young and fresh. Knowing that I can pick one up any time for $10-15 and enjoy it with dinner that night doesn't make me want to lay any down for future consumption.
ReplyDeleteBill, that makes a lot of sense; my problem is I'm tempted by the big sale: $11 vs $16. Like with Sauv-blanc, not always wise. Thanks again,
ReplyDeleteDennis
I usually just buy as many as I think I'll drink over the next 6 months or so if I see a light white on sale like that. Good thing about wines like that is that they are readily available and relatively cheap. Sauv. Blanc, Pinot Gris, Torrontes, etc.
ReplyDelete