I said in the last post that one of the great things about Pinot Grigio is that it goes with a lot of things. That’s why it’s always on pub wine lists. If in doubt, go for the Grigio! That makes this post a bit open ended really, but I’ll have a go.
The flavours of apples and pears are so light usually that they’re not going to have much to say on the matter of what you eat with it. The wine itself is light bodied, refreshing, and neutral, or boring as Ant so crudely put it! 🙂
It’s all about the citrus here. So just think about foods where you stick in some lemon or lime flavours. Salad dressings are a good one, a nice goat’s cheese and avocado one perhaps?
You might try it with seafood. The lower alcohol means it’ll cope better with any chilli heat, so go for some quick fried squid, or even lobster roll with lemon mayo.
I’ll be going for hummus. Now, I’m aware that a lot of people don’t consider hummus a foodstuff. They consider a waste of the energy it takes to lift it from the plate to your mouth. But sod that, the wife and I love it, and we’ll have a bash at making it in the Thermomix. Throw in some home made pitta and some (shop bought) haloumi cheese and we’re at the races. Sprinkle over the lemon juice and pull the cork.
Other Posts in NWTW Week 47:
#NWTW Week 47: Pinot Grigio From Italy
#NWTW Week 47: Where To Get The Best From Pinot Grigio
#NWTW Week 47: Italian’s Always Try To Have a Style of Their Own