Pinot Grigio


Crisp white wine with fruit and floral aromas. Fermented and aged in stainless steel tanks to preserve the natural expression of the fruit. Pair with seafood.


  • Pinot grigio is a European grape (vitis vinifera) and is a mutation of the red wine
    grape Pinot Noir. The grapes can be grey, red or even black. Grigio means grey
    in Italian. Grown also in France where it is called Pinot gris. The French style
    may be aged in oak.
  • Pinot grigio grapes are grown at Auburn Road and Woodfield vineyards. They
    are combined into one product.


  • Our style is more like an Italian wine – fermented and aged in stainless steel
    tanks for a crisp wine with floral aromas.
  • Cold fermented – tanks are temperature controlled to 55 degrees – which
    preserves the floral and fruity aromas.
  • PG pairs well with light fish dishes, shell fish and even sushi. It should be served
    chilled to 55-60 degrees. It has about 12.5% alcohol.


    • Pinot grigio is the name of the grape. Pinot means pinecone. Grigio is grey.
    • The grape cluster is very tight with grape touching grape. It looks very much like a pinecone in shape.


Pecorino Romano with Sliced Pears and Fig Jam


  • For the fig jam:
  • 2 Tbs. raw hazelnuts or almonds
  • 1/4 lb. moist dried figs (about 5 figs), stems trimmed and each fig cut into 4 or 5 pieces
  • 1/2 cup water
  • 2 Tbs. brandy
  • 2 Tbs. sugar, or to taste
  • Grated zest and juice of 1/2 lemon
  • 1 wedge pecorino romano cheese, aged at least 5 months, about 6 oz.
  • 2 ripe pears, such as Bosc or Anjou


  • To make the jam, preheat an oven to 300°F.
  • Spread the nuts in a single layer on a small baking sheet and toast, shaking the pan every 8 minutes or so, until the nuts darken and give off a pronounced aroma, 10 to 15 minutes. Pour onto a plate to cool. (There is no need to remove the skins.)
  • In a small saucepan over high heat, combine the figs and water and bring to a boil. Remove from the heat and let stand for 5 minutes.
  • Put the nuts in a food processor and pulse twice. Add the figs and their liquid, the brandy, the 2 Tbs. sugar, the lemon zest and lemon juice and pulse until the figs are coarsely chopped. Taste and add more sugar if needed.
  • Shave cheese and divide among four plates
  • If the pear skins are blemish free, there is no need to peel them. Halve 1 pear, core it and then thinly slice a pear half lengthwise, keeping the slices together. Fan the slices on a plate next to the cheese. Repeat with the remaining half and then the remaining pear. Divide the fig jam evenly among the plates.