Pinot Gris with its zesty and refreshing acidity pairs really well with fresh vegetables, raw fish and lighter meals.
Fish and shellfish are classic pairing partners with Pinot Gris. Try ceviche, sushi, moule-frites, or even light flaky tilapia with cream sauce.
Pinot Gris from the US and Australia can stand up to richer dishes (like cream) because of their body and often heightened alcohol level . Try not to go too spicy with your seasonings unless you have a bottle of Alsace Pinot Gris close by. For herbs, parsley, mint, tarragon, thyme, fennel, chives, and spices including white pepper, coriander, fennel, turmeric, saffron, ginger, cinnamon, clove, allspice. With cheese, look for semi-soft to firm cow’s and sheep’s milk cheeses. Gruyere, Muenster, Grana Padano