We call this the "winemakers grape"! Gris is French for gray, but this wine is anything but dull.
Harvested at peak ripening, we here at HRW try to push Pinot Gris as far it can go in the vineyard. Fermented and aged in stainless steel this dark colored white wine has low acidity, a soft flavor profile with notes of Pear, red apple, honey, black tea, and olive oil, and a rich full bodied mouthfeel without being sweet. The dark color is from a 4 hour cold soak, on skins, prior to fermentation starting. On the grey skins of the grape the wine developed pigment as well as extracts characteristics from the grapes that may be lost in other white wine styles.
Pinot gris, unlike Pinot Grigio, lacks the acid to put up with spice that you may receive from south east asian or African cuisine. Where it does excel is with white meat dishes like chicken or turkey (great for your thanksgiving day meal) and extremely meaty fish like salmon and shellfish. Strong cheeses are preferred as pairings. Specifically wash-rind cheeses (those treated with a brine or mold bearing) are perfect with pinot gris. Some examples are brie, munster, and Fontina.
