Pinot Grigio Fact Sheet & Recipe
Vineyards
Camelot 2005 Pinot Grigio was produced from a blend of North Coast, Central Coast and Lodi region grapes. By blending fruit from cool-climate regions with grapes grown in warmer microclimates, we are able to produce a crisp, flavorful Pinot Grigio with bright acidity and balanced structure.
Winemaking
Winemaker Melissa Bates blends state-of-the-art technology with old-world artisan winemaking techniques to craft an outstanding Pinot Grigio that consistently over-delivers on quality. Fermented entirely in stainless steel tanks to preserve its crisp, zesty fruit character, Camelot Pinot Grigio is among California’s finest white wine values.
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Winemaker’s Notes
“Our 2005 Pinot Grigio offers fragrant floral and citrus fruit aromas with a refreshing undertone of minerality. Its delicate lemon/lime, melon, pear and white peach flavors culminate in a crisp, smooth finish that makes it a delightful companion to crab cakes, spring rolls, sushi, oysters, broiled fish, roast chicken and mild cheeses.”
Camelot 2005 Pinot Grigio |
|
varietal |
Pinot Grigio |
appellation |
California |
Growing Regions |
North Coast, Central Coast and Lodi |
Fermentation |
Stainless steel |
Barrel Aging |
None |
alcohol |
12.0% |
TA |
0.69g per 100ml |
pH |
3.46 |
Tuna Ceviche with Toasted Pinenuts and
Granny Smith Apples
Paired with Camelot Pinot Grigio
Serves 16
- 1 lb. Sushi Grade Ahi Tuna
- 1 ½ each Lemon (Meyer Lemon Preferred) - finely zested & juiced
- ¼ each Granny Smith Apples - peeled, cored, and small diced
- 12 each Pine nuts-toasted skinned & rough chopped
- 1 Tbls Vegetable Oil
- 1 tsp Kosher Salt
- 1 Teaspoon Chives, minced
- ½ Teaspoon Hawaiian Pink Salt - for garnish
In a medium stainless steel bowl, zest one lemon, then cut the lemon in half and add juice into the bowl. Add the vegetable oils. Dice the tuna into small pieces and add to the oil and lemon mixture along with diced apples. Allow to marinate for ten minutes. Add pine nuts to tuna mixture along with the pink salt. Adjust seasoning to taste with remaining lemon and more salt if needed, garnish with chives and serve.
We often serve this ceviche as hors d’oeuvres in several different ways, either in a large Chinese soup spoon, over a grilled rice cracker or a root vegetable chip. It can also be served as an amuse or appetizer.