90+ Cellars Willamette Valley Pinot Gris

This is a Pinot Gris from 90+ Cellars, sold under the Willamette Valley name, a region best known for producing Pinot Gris in a fresher, more fruit-driven style than many Italian Pinot Grigio. The product details give no vintage, ABV or tasting notes, so what follows describes what wines in this style typically do. It is not a measured profile of this bottle. The listing also shows Massachusetts in the state field, which most likely reflects the business behind the label rather than where the grapes were grown. Expect a dry to off-dry white with a pale straw color. Pinot Gris from cool-climate Pacific Northwest regions usually shows ripe pear, green apple and white peach, sometimes with a touch of melon, citrus peel or honeysuckle. The body tends to sit between light and medium, a little rounder than a typical Italian Pinot Grigio. Acidity is usually bright but not sharp, tannin is essentially absent in a white like this, and most examples are made in stainless steel, so oak is rarely a factor. The finish is typically clean and fairly short to moderate, with a slight almond or stone-fruit note. Serve it well chilled, around 45 to 50°F, which is about two to three hours in a refrigerator or 30 minutes in an ice bath. Cold enough to keep it crisp, but not so cold that the fruit disappears. It does not need decanting. A standard white wine glass with a moderately narrow bowl will focus the aromas and keep the wine cool in the hand. At the table, this style suits dishes that won't overpower a delicate wine. Good matches include roast chicken, pan-seared salmon or trout, shellfish, fresh goat cheese, and salads with a lemony vinaigrette. It also works with mild Thai or Vietnamese dishes, where the fruit offsets a little heat. It also pairs well with creamy pasta and risotto, since the acidity cuts through the richness. Most Pinot Gris of this type is made to be drunk within a couple of years of release, so plan to open it soon rather than cellar it.