Balletto Winery Pinot Gris 2018
It’s rare to find the complex aromas and nuanced textures that this cool-climate Pinot Gris offers. It’s both savory and fruity; crisp yet velvety, and the finish is long and intense. The wine begins with a magnificent mix of both bright and heady aromatics: lime, honeysuckle, ripe apple and fresh fig. The texture follows with lovely viscosity and structure that’s balanced with a streak of acidity and minerality.
Food wise, this wine is as versatile as they come. It has the minerality and tartness to compliment the rich, salty flavors of aged cheese, the structure to pair with heavier fish like salmon and fatty tuna, and the depth to enhance fuller fair like a barbecued pork tenderloin with a mango reduction. In addition, it stands on its own quite easily and serves as an elegant aperitif.
The Balletto Family has over 600 acres in the Russian River Valley and select 10% from many different clones and soil types to make their wine. They feel fortunate to sell the remaining 90% of their grapes to other wineries. In July 2010, the Balletto Family was honored being awarded the Sonoma County Farm Bureau Farm Family of the Year.
A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.
Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.
Showing a unique rosy, purplish hue upon full ripeness, this “white” variety is actually born out of a mutation of Pinot Noir. The grape boasts two versions of its name, as well as two generally distinct styles. In Italy, Pinot Grigio achieves most success in the mountainous regions of Trentino and Alto Adige as well as in the neighboring Friuli—all in Italy’s northeast. France's Alsace and Oregon's Willamette Valley produce some of the world's most well-regarded Pinot Gris wine. California produces both styles with success.
Tasting Notes for Pinot Grigio
Pinot Grigio is a dry, white wine naturally low in acidity. Pinot Grigio wines showcase signature flavors and aromas of stone fruit, citrus, honeysuckle, pear and almond. Alsatian styles are aromatic (think rose and honey), richly textured and sometimes relatively higher in alcohol compared to their Italian counterpart. As Pinot Grigio in Italy, the style is often light and charming.
Perfect Food Pairings for Pinot Grigio
The viscosity of a typical Alsatian Pinot Gris allows it to fit in harmoniously with the region's rich foods like pork, charcuterie and foie gras. Pinot Grigio, on the other hand, with its citrusy freshness, works well as an aperitif wine or with seafood and subtle chicken dishes.
Sommelier Secrets for Pinot Grigio
Given the pinkish color of its berries and aromatic potential if cared for to fully ripen, the Pinot Grigio variety is actually one that is commonly used to make "orange wines." An orange wine is a white wine made in the red wine method, i.e. with fermentation on its skins. This process leads to a wine with more ephemeral aromas, complexity on the palate and a pleasant, light orange hue.