Tonight we ate penne with shrimp and asparagus which I admit was a frozen pre-made meal since we had a dungeon raid scheduled, though no less tasty for its convenience. I figured a Pinot Grigio would suit it best and found 1 in the cellar: a 2006 Belhurst from the Finger Lakes that I had bought in June 2007 when visiting my college friend. I also notice that the Bertolli site suggests a Pinot Grigio with this dish, so I guess I’m not so far off with my choice there. How nice of them to suggest wine pairings! Way to go Bertolli. I can’t imagine Hamburger Helper suggesting much but seriously there is no reason the average American isn’t drinking more wine with dinner, and if food companies are encouraging it then great.
Belhurst gives us a pale straw, clear, star bright wine with notes of lime, lemon, chalk, dry straw and clean linens on the nose. It’s very dry, light-bodied and fairly complex with flavors of lime, lemon, unripe pineapple, gooseberry, cilantro and lemongrass in the mouth, ending with a medium+ finish. As I’d expect from this area the acidity is high, alcohol is medium (12.5%), and though the fruit-forward intensity says New World I appreciate the Old World minerality in it. No detectable tannins or oak. Just a light and lovely Pinot Grigio that went perfectly with the shrimp & penne.
