Page 8 - Allisons Newsletter, Lakewood Village in Long Beach - Sept 2018 Issue

wine

LIFESTYLE

by BPT 5 things you didn’t know about Pinot Grigio
A cold glass of Pinot
beautiful evening, a

Grigio and a light
dinner al fresco. Sounds like
heaven. This is the season for
Pinot Grigio, one of America’s
favorite white wines. It pairs
perfectly with the lighter dishes
of spring and summer—flaky
fish, angel hair pasta with
lemon and basil, steamed
clams—and its crisp, bright,
refreshing flavor makes it easy
to sip.
You’ve heard of Pinot
Grigio before, but how much
do you really know about it?
Here are five things that might
surprise you.

PINOT GRIGIO IS NOT
MADE FROM WHITE
WINE GRAPES
You read that right.
Depending on the region where
the grapes come from, the
color can range from blueish
gray to dark red. Normally,
white wines are made from
green grapes, extracting the
juice and discarding the skin.
For red wines, the grapes
are fermented with the skin
on, which lends its color to
the wine. Pinot Grigio is the
exception to this rule.
FLAVOR VARIES WIDELY Orientali in Northeastern warmer climates like Sicily, of wine produced in that
YOU SHOULD DRINK IT DEPENDING ON WHERE Italy. Terlato Vineyards Friuli Abruzzo, Tuscany, Australia, region until 2007.
WHILE IT’S YOUNG THE GRAPES ARE GROWN Pinot Grigio is nurtured Chile or California offer a
It can go straight from the All Pinot Grigios are not and produced by the award- style more complex and rich. IT’S GREAT FOR
winery to your table and is created equal. There are three winning winemakers Pierpaolo COOKING
best enjoyed in its youth. main flavor profiles: mineral Sirch and Marco Simonit, who • Fruity and sweet: The Because of its lightness,
and dry, fruit forward and literally wrote the book on style of Pinot Gris produced Pinot Grigio is the perfect
PINOT GRIGIO dry, and fruity and sweet. how pruning techniques lead in Alsace, France, is the result choice for cooking. Whether
VS. PINOT GRIS to richer, more flavorful wines. of an interesting, ancient you’re splashing it into pasta
It’s all about location. Pinot • Mineral and dry: Pinot It’s no wonder Friuli Pinot tradition. For centuries, carbonara, a sauce for grilled
Gris is from France, while Grigios from cool climates like Grigio is the top luxury Pinot winemakers in that region halibut or sautéed clams,
Pinot Grigio is from Italy. northern Italy, Austria, and Grigio in the U.S. (And don’t were trying to reproduce a Pinot Grigio adds a richness
Same wine variety, different Hungary are often produced let that “luxury” term fool you. Hungarian sweet white wine to your dishes without
names based on where it in stainless steel tanks with no You can find it for under $25.) called Tokaji, which kings in overpowering them the way
is produced. In the U.S., oak aging. America’s fastest- Transylvania and the Ottoman an oaky Chardonnay could. n
you’ll see both names used growing Pinot Grigio of this • Fruit forward and dry: Empire drank. In fact, “Tokay
interchangeably. type comes from Friuli Colli Pinot Grigios coming from d’Alsace” was still on the labels ©2018 Brandpoint.
WOLFGANG’S PIZZA:
PIZZA DOUGH Makes 4 pizzas, each 8 inches
In a food processor, com- • 1 batch Wolfgang’s Pizza Dough (recipe
bine the flour and salt. Add the follows), or 1 ½ pounds good-quality
oil, yeast mixture, and remain- store-bought dough, divided into 4 balls
ing water, and process until the • ½ cup extra-virgin olive oil, plus extra as
mixture forms a ball. needed
Turn out onto a clean work • 2 cups freshly shredded mozzarella cheese
surface, and knead by hand 2 or • 2 cups freshly shredded Fontina cheese
3 minutes longer, until smooth • 16 slices medium-sized ripe heirloom
and firm. Cover with a clean, tomatoes, each slice about ¼ inch thick
damp towel, and let rise in a • ½ cup freshly grated Parmesan cheese
cool spot for about 2 hours. • Fresh basil leaves, cut crosswise into thin
(When ready, the dough will julienne strips, for garnish
GRILLED HEIRLOOM stretch when lightly pulled). Makes 4 balls, each about 6 ounces
WOLFGANG’S PIZZA DOUGH
Divide the dough into 4
TOMATO PIZZAS WITH PESTO equal balls. Work each by pull- • 1 package active dry or fresh yeast
ing down the sides and tuck-
• 1 teaspoon honey
ing under the bottom. Repeat • 1 cup warm water, 105° F to 115° F
If using Wolfgang’s Pizza dough on both sides with olive mozzarella and fontina, and dis- four or five times. Then on a • 3 cups all-purpose flour
Dough, start preparing it at least oil. Dampen a folded paper tribute 4 tomato slices on top of smooth, unfloured surface, roll • 1 teaspoon kosher salt
3 1/2 hours or up to two days towel with more oil and, using each pizza. Immediately cover each under the palm of your • 1 tablespoon extra-virgin olive oil
ahead. long grill tongs, lightly grease and cook until the cheese has hand until smooth and firm,
Before making the pizzas, the cooking grid. melted and the underside is about 1 minute. Cover with a LIGHT PESTO
preheat an outdoor grill for Working with as many well browned, about 3 minutes damp towel and let rest 1 hour. Makes about 1/2 cup
direct-heat cooking. (If the grill rounds of dough as fit com- longer. At this point, the balls can be • ½ cup loosely packed fresh basil leaves
doesn’t have a lid, select a large fortably on the grid and under With a long spatula, remove wrapped in plastic and refriger- • 2 medium garlic cloves, peeled and
trimmed
domed pot lid or a baking pan for the lid, drape the dough on the ated for up to two days.
inverting over the pizzas.) grid and cover. Grill until the each pizza to a cutting board, • 1 tablespoon extra-virgin olive oil
Meanwhile, prepare the underside is golden brown, 2 sprinkle each with Parmesan, LIGHT PESTO • 1 teaspoon grated lemon zest
pesto (see following recipe). to 3 minutes. Uncover and use and cut into wedges. Drizzle Put the basil, garlic, oil, zest • 1 tablespoon cold water
Stretch each dough ball, or tongs to flip the dough over. lightly with olive oil, garnish and water in a small food pro- • Kosher salt
roll it out on a lightly floured Using a long-handled spoon with basil, and serve. Repeat cessor or blender. Process until • Freshly ground black pepper
surface, to a diameter just over or brush, quickly coat each with any remaining dough and smooth. Pulse in salt and pep- © 2018 Wolfgang Puck Worldwide, Inc.
8 inches (20 cm). Brush the pizza with pesto. Sprinkle with toppings. per to taste. Distributed by Tribune Content Agency, LLC.
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