Munster with caraway
Vosges washed-rind cheese for the complanted aromatic lift.
Our editors write the food pairings for every bottle we review. Grouped by kind of food, the Pinot Gris pairings come out like this, most frequent first. Each card names the bottle, so you can read the full tasting note before you cook.
44 Pinot Gris pairings
Pinot Gris with cheese
Roquefort
Sweet wine balances the salty blue.
Aged Asiago d'allevo
Crystalline cow's-milk cheese with twelve-month ageing echoes the wine's walnut depth and yellow plum sweetness.
Baked Camembert
A rich, melted cheese meets the wine's weight without either side dominating.
Aged cheese
The wine's grip and salinity meet a hard cheese.
Aged Montasio cheese
Hard mountain cheese matches the wine's full body and almond-skin grip.
38 Pinot Gris pairings
Pinot Gris with pork
Choucroute royale au champagne
Complanted complexity for the elaborate kraut.
Roast pork with prunes
Smoke and honeyed fruit with the dish's sweet richness.
Roast pork loin with apple
Full body handles fatty pork with a fruit component.
Stinco di maiale
Slow-braised pork shank finds a peer in the wine's tea-tannin grip; saline finish refreshes between bites.
Roast pork loin
Roast pork and orange-wine's tannic grip share long depth.
Pork belly with apple
Peach and pear meet crackling fat and orchard fruit sauce.
35 Pinot Gris pairings
Pinot Gris with fish
Pike quenelle Nantua
Cream-sauced freshwater fish for the wine's stone and citrus.
Pan-fried trout with almonds
The wine's almond-blossom note and stone fruit echo the dish; saline acidity cuts the butter.
Grilled white fish
Sea bass and almond-skin Pinot Grigio lock together.
Pan-seared white fish with lemon
Clean acidic Alpine white pairs with delicate fish; citrus notes echo the lemon.
Salmon fillet
The wine's weight carries the oily flesh and its freshness resets the palate.
Sardines in saor
Venetian sweet-sour sardines find a foil in the wine's high acidity; almond aromatics echo the dish's pine nuts.
33 Pinot Gris pairings
Pinot Gris with chicken and white meat
Roast capon
Festive bird against the wine's saline herb and honey.
Roast capon with sage and chestnuts
Full-bodied Chardonnay-led white pairs with poultry; honey and hazelnut notes echo the chestnut.
Roast chicken with morels
Mushroom register meets the wine's smoky mineral.
Roast guinea fowl
Hay and honey aromatics pair with the bird's nutty fat; full body holds up to a pan jus.
Chicken in white wine sauce
Roast poultry and rich Pinot Grigio share long fresh depth.
Spiced chicken
The cellar names it; the tannin and dried fruit hold up to seasoning.
26 Pinot Gris pairings
Pinot Gris with oysters and shellfish
Lobster Thermidor
Appius's creamy lees and dense fruit meet the dish's richness; saline minerality cuts the cream.
Pan-seared scallops with herbs
The wine's textural grip from skin contact meets sweet shellfish while mineral finish balances richness.
Plateau de fruits de mer
Saline complanted blend against shellfish.
Grilled prawns
Pink grapefruit aromatics lift shellfish sweetness; light tannin handles the char.
Grilled scampi
Sweet shellfish and saline orange blend share marine depth.
Soft fried crab
Movia names this pairing; the almond and butter notes sit with the fried shell.
20 Pinot Gris pairings
Pinot Gris with charcuterie and cured meats
Speck with rye bread
Pinot Grigio's traditional Tyrolean pairing; the wine's body holds against cured pork.
Speck and South Tyrolean bread plate
The wine's freshness slices through cured pork fat while the texture stands up to bread.
Creamy risotto with a thin slice of lardo
Copper skin contact texture holds up to cream where a steel white would be swallowed.
Foie gras terrine
Honeyed complanted wine for duck liver.
Foie gras terrines
The producer's first pairing; the wine's roundness meets the richness of the terrine.
Prosciutto di San Daniele with melon
Cured pork and stone-fruit Pinot Grigio are a classic Friulian pairing.
19 Pinot Gris pairings
Pinot Gris with vegetables and salads
Grilled vegetables with olive oil
Skin contact texture stands up to char where a steel white would be swamped.
Quiche Lorraine
Creamy savoury tart for the wine's stone and pear.
Cream of celeriac soup
A weighty Pinot Gris echoes the soup's own richness.
Creamy leek tart
The wine's weight complements cream-based vegetable dishes.
Grilled vegetables
Benedetic name them; the green pepper and herb register meets the char.
Lentil salad and chickpea hummus
The producer lists pulses and vegetarian cooking; the earthy, nutty notes echo lentils and chickpeas.
18 Pinot Gris pairings
Pinot Gris with mushrooms and truffle
Mushroom risotto
Earthy fungi and the wine's smoky mineral.
Truffle risotto
Full-bodied white with creamy texture supports white truffle; the wine's saline finish balances umami.
Truffled mushroom risotto
The wine's concentration carries earthy, luxurious flavours.
Risotto with porcini
Forest mushroom risotto and rich oak-aged Pinot Grigio share golden depth.
Mushroom tart
Earthy mushroom and the wine's almond-pear register echo.
Wild mushroom vol-au-vent
The wine's weight suits earthy, buttery preparations.
17 Pinot Gris pairings
Pinot Gris with duck and goose
Foie gras
Volcanic mineral cuts through, gentle sweetness cradles.
Foie gras au torchon
Honeyed unctuousness against the duck-liver classic.
Smoked duck salad
Ripe fruit weight carries smoke without tannin.
17 Pinot Gris pairings
Pinot Gris with pasta, pizza and grains
Vegetable risotto with sage
Skin-contact texture and mineral spine match risotto; spice notes echo sage butter.
Asparagus risotto
Lees-driven texture matches risotto; saline minerality balances asparagus's grassy edge.
Pasta with rich sauces
Ferdinand names pasta; the wine's body carries a dressed plate.
Butternut squash risotto
The wine's richness matches a sweet, starchy autumn dish.
Creamy vegetable risotto
Reja names it; the wine has the body for a starchy plate.
Risotto with peas
Spring vegetable risotto and Pinot Grigio's almond lift share fresh register.
14 Pinot Gris pairings
Pinot Gris with spicy and Asian dishes
Asian dishes
The producer recommends Asian cuisine; the salty finish handles soy and ferment.
Grilled vegetables with chilli
Klet Brda names piquant grilled vegetables; skin contact texture survives the char.
Thai green curry
Aromatic curry and lychee-driven blend match spice register.
Indian curry
Skin-contact wine handles cumin, coriander and chilli.
Mild curry
Aromatic pear and gentle spice notes take light chilli well.
Mild Thai curry
Honey and tropical fruit soften gentle chilli heat.
11 Pinot Gris pairings
Pinot Gris with aperitifs and small plates
Aperitif
The producer calls it suited to the aperitif; the honeyed, rich palate works as a first glass.
Aperitivo bites
Fresh ramato keeps the aperitivo hour bright.
Salted nuts and olives
A five-grape everyday sparkler is at its best as an aperitif.
Light antipasto
Versatile dry white suitable for a range of light antipasto preparations.
Tartines and snacks
The producer's own suggested pairing for this light, floral white.
11 Pinot Gris pairings
Pinot Gris with lamb
Lamb tagine with dried fruits
Named by the producer; the sweet fruit meets the tagine's dried fruit and spice.
Soft goat cheese
Tangy goat cheese and aromatic blend share fresh structure.
Slow-braised lamb shoulder
Orange wine tannin supports a long-cooked meat.
Soft goat cheese with honey
Medium acidity balances honeyed sweetness against a tangy cheese.
8 Pinot Gris pairings
Pinot Gris with desserts and sweets
Tarte aux mirabelles
Yellow plum tart with the wine's saffron honey.
Apricot and almond tart
Among the producer's dessert matches, with chocolate cake, caramel log and tarte Tatin.
Apricot tart
The wine's ripe fruit echoes Valais apricots.
Apple strudel
Dried-apricot sweetness complements baked apple desserts.
4 Pinot Gris pairings
Pinot Gris with game
Pigeon
The producer calls pigeon a great pairing reference.
Braised rabbit
Full body and higher alcohol match a rich, slow-cooked white meat.
Quail with grapes
The producer's suggestion; the wine's nutty depth meets the roast bird and grapes.
3 Pinot Gris pairings
Pinot Gris with beef and red meat
Stinco di vitello
Slow-braised veal shank handles the wine's tea-tannin grip; saline finish lifts the pan jus.
Red meats
The producer recommends red meats for this sappy, peppery red.
Carpaccio of branzino
Lemon blossom aromatics lift the raw fish; medium body keeps the delicate flesh unmasked.
Taste it with the food in Alsace
Food and wine tastings you can book in Alsace, the region with the most Pinot Gris bottles on our pages that sells them.
Alsacian meal - wine tasting & Immersive wine cellar tour
Taste traditional wines and visit a cellar housing massive oak barrels dating back to 1850. End your tour with a delicious lunch of Alsatian specialties in a new 100% ...
Wine and Cheese Tasting
A unique experience in a privileged place -Come wake your taste buds and share a moment of pleasure with us! Wine and cheese lovers, get ready for a gourmet and frien...
Colmar: Highlights Walking Tour and Wine Tasting
Discover Colmar, the Alsatian wine capital, on a walking tour through the old town. Learn about Alsace’s grape varieties and wine culture during a wine tasting session.
Food and wine tastings in Alsace (9) · Wine and cheese tastings in Alsace (6) · Wine tastings and winery visits in Alsace (45) · Food tours in Alsace (33) · Wine tours and day trips in Alsace (50) · Wine tours by bike in Alsace (4) · All wine and food experiences
Where the bottles come from
Pinot Gris pairings by region
- Alsace (34 bottles), Alsace food pairing
- Baden (18 bottles), Baden food pairing
- Friuli-Venezia Giulia (18 bottles), Friuli-Venezia Giulia food pairing
- Brda (9 bottles), Brda food pairing
- Sussex (7 bottles), Sussex food pairing
- Rheinhessen (5 bottles), Rheinhessen food pairing
- Alto Adige (4 bottles), Alto Adige food pairing
- Burgenland (3 bottles), Burgenland food pairing
- Pfalz (3 bottles), Pfalz food pairing
- Franken (2 bottles), Franken food pairing
- Valais (2 bottles), Valais food pairing
- Veneto (2 bottles), Veneto food pairing
- Istria (1 bottle), Istria food pairing
- Umbria (1 bottle), Umbria food pairing
Pinot Gris food pairing, FAQ
What food goes with Pinot Gris?
Across the 109 Pinot Gris bottles on Cork & Curve, the dishes our editors pair most often are cheese, pork and fish. For example, our page for Marcel Deiss Altenberg de Bergheim Grand Cru from Alsace suggests "Munster with caraway": Vosges washed-rind cheese for the complanted aromatic lift.
What cheese goes with Pinot Gris?
Cheeses our editors pair with Pinot Gris bottles include Munster with caraway, Roquefort and Aged Asiago d'allevo.
What meat goes with Pinot Gris?
Pork is the pairing that comes up most among meats for Pinot Gris: Choucroute royale au champagne, Roast pork with prunes and Roast pork loin with apple are among the dishes on our Pinot Gris bottle pages.