Lightly wood-aging Pinot Gris gives a whole new view of the grape. It adds wood to the natural spice in the fruit to give a cinnamon-flavored wine. The acidity and white fruits are not lost and the wine is likely to go well with food.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.