Anyway, this is a really nice crisp, dry wine. It isn't at all sweet, but it isn't too tart. It's nicely balanced. The skins added tannins, which give it a tiny bit of astringency. I realize that doesn't sound like something you would want to find in your wine, but it worked here and was not at all unpleasant. This wine was great with spicy foods, but also it cuts sweetness nicely. I served it with some easy happy hour foods, a few kinds of bruschetta and also some figs stuffed with goat cheese and wrapped in prosciutto.
Because this is such a great summer wine, and figs are such a great summer fruit, I decided these two had to be on the same table. I made my favorite fig and goat cheese bruschetta, along with pesto and sopressata bruschetta, and a new one with brie, figs and prosciutto.
I had some figs left over, so I quartered them lengthwise, almost but not quite to the bottom. Then I stuffed them with goat cheese, wrapped them in prosciutto and topped them with freshly cracked pepper and a little drizzle of honey. Then I baked them for about 10 minutes at 350 degrees.
Wine: King Estate Luminous Pinot Gris
Purchased From: King Estate Winery