Prejean 2006 Pinot Gris

Pinot Gris is quietly making its presence known in the Finger Lakes. From the handful that I have tried from varies producers it seems to suggest that there is a bright future for this varietal here in the Finger Lakes. Pinot Gris and Pinot Grigio may seem to be two different wines when compared side by side but the difference is not in the varietal but in style. Pinot Gris from Alsace France tends to be fuller bodied and generally on the sweeter side resulting in great viscosity and a long lasting finish. Pinot Grigio from Italy tend to be more medium bodied, drier and more fruit forward.

Like many of the other varietals that excel in the Finger Lakes Pinot Gris excels in soils rich in slate which in the final wine results in a nice edge of minerality that can carry the fruit forward. Minerality may seem like an elusive term to some but it’s presence is very integral in achieving balance.

This example from Prejean is the first vintage from their estate vineyard that was only planted 4 years ago. It has a very attractive nose of lime, pineapple and mango. The body falls between medium and full exhibiting lime, green apple, pear and wet stone, which results in a nice long slightly dry finish. As the vineyards continue to mature I am sure that future efforts will be even more complex!

This wine would make a great aperitif on its own but it could also be paired with a myriad of dishes. The acidity and minerality really make this a food friend wine. It paired excellently with this appetizer of Lobster Thermidor Dip served with slices of fresh baguette.

Lobster Thermidor Dip

-4 tbsp unsalted butter (Finger Lakes)
-1 shallot, minced (Finger Lakes)
-2 tbsp flour
-2 tbsp dry sherry (Finger Lakes)
-2 tbsp dry white wine (Finger Lakes)
-1 cup chicken stock
-2 cup cooked fresh lobster meat
-2/3 cup grated parmigiano-reggiano cheese
-2 tbsp fresh parsley leaves, minced (Finger Lakes)
-1 cup heavy cream
-1 tsp Dijon mustard
-salt and white pepper, to taste
-2 tsp sliced black olives, for garnish

-preheat the broiler.
-melt the butter over medium heat; add the minced shallot and sauté for 1 minute.
-whisk in the flour, then add the sherry, white wine, and chicken stock.
-cook for 4 minutes, stirring constantly.
-stir in the lobster meat, 1/2 cup of the Parmigiano-Reggiano, parsley, cream, and mustard.
-cook for 2 minutes, stirring often.
-taste, and season with salt and white pepper.
-pour the lobster mixture into a shallow baking dish.
-sprinkle the remaining Parmigiano-Reggiano over the dip, and broil for 1 minute, or until the cheese is lightly browned.
-garnish with sliced black olives.