Pinot Grigio
Sometimes known as Pinot Gris, Pinot Grigio's origins are in Europe. It produces rich, ripe wines in the Alsace region of France and is grown widely throughout Italy. Good Pinot Grigio should be crisp and fresh with clean lemon and mineral notes. Chile's Limari Valley is an ideal place to grow this grape variety. Plenty of sunshine coupled with a cooling sea breeze ensures our Pinot Grigio is bursting with fresh citrus character.
| Appellation | Limarí Valley |
| Soil | Well-drained, hillside soils. |
| Ageing | 100% stainless steel. |
| Colour | Pale green gold. |
| Taste Profile | This medium bodied Pinot Grigio is full of vibrant pear flavours with hints of citrus fruit and tangerine. Perfect to savour on its own or to pair with salads, fish, smoked salmon or vegetarian dishes. |
| Tasting Notes Video |  |
Successful matches with Pinot Grigio
Pinot Grigio is a remarkably versatile grape. It is great for drinking on its own because it is so crisp and fresh. Its citrus flavours work exceedingly well with shellfish and complement dishes with herbs and chilli flavours.
Gratin of Chilean crab
680g lump crabmeat
340g stale white bread, crusts removed and cubed
3 cups warm water
3 tablespoons vegetable oil or butter
1 medium onion, finely chopped
1 red pepper, diced
3 medium carrots, peeled and coarsely grated
3 cloves garlic, finely minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sweet paprika
Salt and freshly ground pepper to taste
2 cups milk
1/4 cup double cream
1/2 cup dry white wine
2 tablespoons of ground chilli paste such as Moroccan harissa sauce
3/4 cup freshly grated Parmesan cheese
Preheat the oven to 375F (190C).
Pick carefully through the crabmeat to remove any remaining cartilage.
In a big bowl, soak the bread in water for 20 minutes. Press the water out with your hands and crumble the bread to a smooth consistency. Set aside.
Heat the oil in a medium skillet over medium heat. Add the onion and pepper and sauté until soft but not brown.
Add the carrots, garlic, cumin, oregano, paprika, salt and black pepper. Sauté for 1 minute, reduce the heat and add the bread, milk, cream and wine.
Cook, stirring constantly for a further 5 minutes. Stir in the crabmeat and then turn off the heat. If the mixture is too dry, add more milk; it should be moist but not runny. Season generously with salt, pepper and ground chilli paste.
Divide the crab mixture into 8 individual gratin dishes or one large gratin dish. Sprinkle cheese on the top and bake for 20 to 25 minutes, or until the cheese is nicely brown. Serve immediately.
?Forget dull-as-dishwater, pricey Italian pinot grigio: try this sparky, lively, lemony, Chilean instead.?
Jane MacQuitty, The Times, March 2010
?Lively grapefruit and citrus flavours are the key signature of this vibrant white wine. There?™s some crisp grape-skin character too and it?™s great value at the offer price.?
Jamie Goode, Sunday Express, January 2010
