Pinot Grigio: A Multitasking Wine

Pinot Gris, or Pinot Grigio as it is known in Italy, can be noted as the most popular imported wine in our country. Being that it is a wine that is produced in mass quantities, by definition it is tragically considered of little interest to connoisseurs. However, this "uninteresting" wine has rocked my world of friendly and informal get-togethers for some time now.

At home, my family's preference has traditionally always been red wines, and it was upon being out with friends that I became more accustomed to chilled whites, and so it is that I discovered Pinot Grigio.

Not only do I enjoy Pinot Grigio as my choice of drink, but with a dry fruity flavour it pairs nicely with antipasto, light pastas, chicken, and seafood. And not only does it pair well with these foods, but I do not hesitate to add wine directly to my fish or chicken dishes, and tomato or cream sauces!

Brands

For cooking you can save some money by opting for the basic Pelee Island Winery brand, however my preference is the Folonari Pinot Grigio, product of Italy.

If you are interested in simply a "fun" drink, wines produced from this grape vary in colour from golden yellow, to copper, and even a light shade of pink, which brings me to Pink Pinot Grigio, also made by Folonari. Although Pinot Grigio is a white grape, Italy's Pinot Grigio grape has a dark skin, and contact with this skin during the fermenting process produces its pink colour.

If you are interested in food and wine combinations, visit Food & Wine blogs: Mouthing Off and Tasting Room for tips. I would also like to refer you to a Lemon Chicken recipe of mine to pair with your Pinot Grigio!

The Recipe

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Ingredients:

boneless chicken breasts (I recommend cutting them down the middle or tenderizing them so that they are thin/flat)
flour
butter
white onions (diced or sliced)
juice of lemons
Pinot Grigio, white wine
salt and pepper (to taste)

Saute your onions in butter, while you coat your chicken breasts in flour. Once your onions are soft/golden, add your chicken breasts to the pan in a single layer, close together. Pour lemon juice and white wine over your chicken to allow to simmer, on medium-low, covered. Simmer until the chicken is cooked throughout.

Once cooked, remove the lid and fry over high heat on each side, so the chicken can absorb most of the juices allowing it to brown. Add extra butter, lemon juice, and/or white wine to taste. Flour will allow these juices to thicken and turn brown, which you can later pour over your chicken breasts before serving.

While you finish cooking, pour some of your Pinot Grigio in a tall glass and enjoy,

Haley