Pinot Noir has given birth to several different varieties of grapes, such as Pinot Gris and Pinot Blanc. The reason being that is somewhat genetically stable. Hence, it is more likely to be variable. Some times the mutation resulted in a new clone, or in the case of Pinot Gris, a whole new variety. In this case, the cluster exhibits both Pinot Gris and Pinot Blanc characteristics. On closer examination one berry exhibits 50% Gris and 50% Blanc appearances. It is a true anomaly.
Learn to make delicious Grilled Pineapple Mojitos! They can serve as a delicious appetizer or refreshing dessert. This was the first course at Airfield Estates 2009 Grilled Food & Wine Seminar.
GRILLED PINEAPPLE MOJITOS
(Serves 8 people)
• 1 Fresh Pineapple (cut in long wedges)
• 1/4 cup Sugar
• 1 Lime (Zest)
• 8 Mint Leaves (cut in small pieces)
• ½ cup Pinot Gris
Pre-heat barbecue and mix the sugar, lime zest, and mint in a small plate or bowl for dipping. Lay the pineapple flat side down, grill for 5-6 minutes on one side. Pull pineapple off grill and cut in to pieces. Dip the pineapple in the Pinot Gris, then dip in sugar mixture. Great for a nice hot day.
The recipe is complements of Chef Roger Hazzard from Bon Vino’s Bistro in Sunnyside, WA.
