TURTON WINES & THE SLAUGHTERED HOUSE

Tastings from Our House to Your Home
#TheSlaughteredHome

Before starting check out these links to help you get the most from your home tasting:
TIPS BEFORE YOU SIP
THE 5'S
For more tips check out our wine guides
 
INTRODUCTION TO PINOT GRIGIO

As you have guessed, Pinot Grigio and Pinot Gris are the same grape, but each region produces a quite distinctive style. It is one of the chief dry white varieties in Alsace, but also produces some deliciously sweet, age worthy, late-harvest styles. It is the same grape as northern Italy’s Pinot Grigio, Germany‘s Grauburgunder or Ruländer and Hungary‘s Szürkebarát and is becoming moderately fashionable in New Zealand. often lightly copper-coloured, can be a halfway house between the more neutral-flavoured Pinot Blanc and the overtly spicy and fragrant Gewurztraminer with a smokiness, delicate spice, and an occasionally oily character.

Immensely popular, the Italian style Pinot Grigio wines are typically lighter-bodied, crisp, fresh, with vibrant stone fruit and floral aromas and a touch of spice.

In contrast, Alsace Pinot Gris wines are more full-bodied, richer, spicier, and more viscous in texture. They also tend to have greater cellaring and ageing potential.

The grape’s diversity does not end with its bewildering range of synonyms either. Stylistically, too, Pinot Gris is hard to pin down. It can be perfumed or neutral; dry, off-dry, or sweet; oaked or unoaked; light, medium- or full-bodied; exciting or sleep-inducing boring. At its most neutral, it is one of the least impressive of the major white grape varieties, with marginally more personality than a traffic cone. But cut vineyard yields, pick the grapes later and put a decent winemaker in charge and Pinot Gris can rival the best Chardonnays, Rieslings, Sauvignon Blancs and Chenin Blancs.

France, Germany, Italy, Central Europe (Old World), Australia, New Zealand, Chile, South Africa, Argentina, USA (New World) all produce Pinot Grigio/Gris wine. 

The New World is not as well-represented as the Old when it comes to top Pinot Gris, but New Zealand and especially Oregon have begun to challenge Europe’s domination in the past five years.

At the table, these wines work differently as well. Pinot Grigio, being lighter is better suited to enjoying as an aperitif or with lighter dishes such grilled shrimp, fish, or light appetizers.

In contrast, the richness of many Pinot Gris styles enables them to work with heartier fare, such as a veal chop, rabbit stew, roast pork, chicken casseroles as well as hard cheeses.

Pinot Grigio

Pinot Grigio/Gris Grape

 

THE WINES

Click the wines below to be taken to the wine product page online and full description and tasting notes for each wine:

This produces a fresh, fragrant and fruity Prosecco with gentle aromas of pear and apple. Pale lemon in appearance, on the palate it is off-dry with the hint of sweetness it retains,  with lively bubbles and an attractively crisp finish. Try with light canapes, antipasti, shellfish or soft mild cheeses. 
#Hashtag is dry with a strong mineral backbone for ultimate refreshment. Aromas of ripe apple, white flowers and subtle notes of chilli fall on to a zesty and layered palate with a hint of the tropical on the finish. Try with sushi, sashimi and fusion cuisine.
An off dry white with aromas of nectarine and apple. The palate is brimming with juicy white pear and honeydew melon flavours. Try on its own or with light salads, grilled white fish or soft, mild cheeses. 
a very aromatic wine with exotic notes of mango, passionfruit, guava balancing citrus notes of grapefruit and lime. The palate is deliciously refreshing with full flavours, satisfying mouthfeel and crisp acidity. Try with goats cheese and crusty bread, chicken salad, sushi platters or Thai curries.
 

Attractive aromas of fresh pear mingle with citrus and honeysuckle. The palate brings a rounded core of green pear and spiced apple, with delicate notes melon and exotic florals. Rich mouthfeel and refreshing acidity for a satisfying finish. Try with seafood, chicken, pork, East Asian dishes (Japanese, Thai), or blue cheeses.