About This Wine
The 2011 growing season in Washington was the vinous equivalent of a rollercoaster ride.
The first “big drop” came in November of 2010, when a freeze damaged wines up and down the state. Following a fairly “normal” spring, the summer of 2011 was quite cool. This resulted in the latest harvest that long-time growers and vintners in the region could remember.
Ultimately, the crop was brought in, and while the alcohol levels were lower than usual, experienced winemakers — like the team at Wild Brush Cellars — reported rich flavors in their finished wines. The 2011 Wild Brush Pinot Gris is a good example; it’s tart and refreshing, with engaging fruit flavors that seem to beg for a fish taco or a piece of roasted chicken.
There were some harrowing moments in producing the 2011 Wild Brush Cellars Pinot Gris, but as with the best rollercoaster rides, it all was worth it in the end.
About Pinot Gris
In northeast Italy it makes a light, crisp and neutral wine. In Alsace it can be a delicately perfumed, honey-flavored wine, either dry or sweet, and with more color than most whites.
- Grape Composition:100% Pinot Gris
- Grape Source:Yakima Valley Growing Region of Washington
- Aromas & Flavors:Yellow Apple, Asian Pear, Melon and Lime Zest
- Aging Vessels:Stainless Steel Tanks
- When to Drink:Now Through 2015
- Food Pairing Suggestionfish tacos, or grilled roasted chicken.
13 recipes match for this wine.
Portuguese Style Roasted Pork Rare is the recipe that matches equally well with red wines and white wines. This is such a recipe. We came across it while doing research on the wines that will be included in an upcoming club shipment from The World of Wines -featuring the wines of Portugal. The recipe makes 6 servings. And if you'd like to learn more about The World of Wine, click on the Get The Recipe