Frontenac
Gris originated as a sport, or spontaneous mutation, when a cane with
bronze-gray fruit sprouted from a vine of the Frontenac black grape at the
University of Minnesota Horticultural Research Center. Subsequent propagation consistently yielded fruit with the same qualities.
“Due to … high levels of both sugar
and acidity, Frontenac Gris wines often require leaving residual sugar in order
to produce a well balanced wine in northern climates,” according to UM. That’s
the case with this product of Grovedale Winery, a small family-run operation in northeastern Pennsylvania. It’s a very pleasant wine that
has won several regional awards and always seems to be appreciated by our
guests. It’s deep yellow thanks to the grape skins and has a peachy-citrusy
flavor -- not overly sweet and with a refreshing tang -- and a creamy texture.
Food
pairing: It went well with the bowl of fresh mango and strawberries that was
our Easter dinner dessert.
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