When we think of Pinot Gris we generally think of Alsace or Oregon.  Finding a Pinot Gris from New Zealand was unexpected.  Down there we think more about Sauvignon Blanc.

At first I was somewhat skeptical of the Jules Taylor Pinot Gris because my mind kept calling it a Sauvignon Blanc and I expected something very dry with considerable grapefruit notes.  But even though we don’t think of the Marlborough region of NZ famous for Pinot Gris, they certainly are capable of making very good ones.

I was pleased to find a wine that had more of a golden color and somewhat heavier than a Sauvignon Blanc or a Pinot Grigio.  This lovely wine has honeysuckle, peach and pear aromas with a hint of ginger.  On the palate there was more pear and peach with some citrus and a slight but lingering baking spice. This Pinot Gris has crisp acidity with considerable complexity from partial malolactic fermentation.

The Jules Taylor Pinot Gris is still light enough to be a porch sipping wine when properly chilled, but it works very well with seafood and vegetable dishes.  It really shines with spicy curry dishes.

Pair with mild to hot Thai green curry with chicken, zucchini and red bell pepper.

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