A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France. It is a clone of the red Pinot Noir varietal. Also grown in Friuli Italy (largest producer), limited amounts in the United States (primarily California and Oregon), Germany, Austria, Rumania and Hungary. Alsace, France produces the highest quality Auxerrois Gris; it is of average quality when produced elsewhere. It is blended with a wide range of varietals, such as Pinot Noir, to add richness and lightness.
Also known as: Pinot Gris, Pinot Grigio, Malvoisie, Pinot Beurot, Ruländer, Grauer Burgunder, Tokay d’Alsace, Petit Gris, Pinot Buot, Rülander, and Szükerbarát.
Characteristics: The characteristics of wine produced with Auxerrois Gris is dependent on the vinification technique used. It could possess oak, vanilla, smoke, mineral, and butter flavoring as well as flavors of citrus, pine, nuts, and a mild floral. It can vary from dry to light and tangy to honeyed. Typically rich and full bodied.
Ageing: If vinified into a higher quality dry wine, it has the potential to age well. Typically drunk young.
Serving temperature: Serve at a temperature of 50º-55º F.
Food pairings: Antipasto, cajun and BBQ shrimp, calzone, cannelloni with ricotta, garlic chicken, stir fry chicken, chicken chow mein, egg rolls, Chinese orange sauce dishes, corned beef, crab cakes, Greek dolmas, deviled eggs, quiche, escargots, smoked fish, Greek cuisine, guacamole, gyoza, fish Tandoori, chicken Tandoori, Indian samosas, Indian pakoras, jambalaya, pad Thai, pasta with garlic and oil, chicken pâté, goose pâté, duck pâté, poultry pâté, vegetable pâté, potato salad, Caesar salad, salmon, smoked salmon, oysters, smoked shellfish, cheese soufflé, Spices (thyme, chives, fennel), chicken tajines
