Pin-chardasshean-oh Grigio

This one earned a half glass.One of the first lessons we learned while attending Wine Review School (St. Vincent of Saragossa Academy, Class of 2009) is to never let the quality of the food influence your opinion of the wine.

Just because you guzzled that $200 French Chablis while snarfing a plate of bad chili fries doesn’t mean the wine was bad. It just wasn’t a proper pairing. (We could recommend some vintages that would be appropriate, but that’s a different post.)

Matching your vino with your grub is important to enjoying both. So we’re trying not to let a disappointing culinary experience shadow our opinion of this 2006 Rheinhessen Ars Vitis Pinot Grigio from Germany.

We picked up this bottle of Qualitätswein (that’s what it promises on the label) for $3,99 from the Grocery Outlet. Think of that. A five-year-old bottle of wine was shipped all the way to Idaho from Germany, sold for under four bucks, and someone still made money. That’s nuts.

But I digress.

This is a perfectly serviceable wine, especially if you like your whites a little on the tart side. The fruit here is all green apple. It’s definitely not a sweet wine. There are some earthy undertones, especially after it warms a bit.

Our tasting of this wine may have played second fiddle to a kitchen adventure that had mixe

Check it out. Reality looks just like the recipe page!

d results. Debbie concocted a gorgeous looking casserole of polenta, fresh rainbow chard from the garden, cannelloni beans, and asiago cheese. I thought it was quite tasty; Debbie said the chard-asiago dish tasted more like charred ass. (Recipe here … if you dare.)

That’s a lot for any wine to compensate for.

The truth is, we haven’t drunk a lot of pinot grigio, despite the fact that it’s the most commonly imported white in the U.S. Apparently, at least according to some sources, it’s also the most maligned. It’s often referred to as uninteresting.

I don’t know if this wine validates that position. It’s one-dimensional, to be sure, but it wasn’t bad. And with the right meal, it might be downright enjoyable.

Now, about that chard-polenta casserole…

Aromatique: Sharp, fruity aroma, like a Granny Smith apple
SipQuips: Tart, but not quite sour. Green apples, with a hint of earthiness.
Kitchen Couplings: Spicy Thai or Asian food; sushi

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