Chateau Morrisette's Vin Gris featured in Savor Virginia Magazine
Read Nisa Cochran's article on line at Savor Virginia Magazine.
Chateau Morrisette in Floyd, Va. is one of the oldest and largest wineries in the state, first opening in 1978 and attracting wine and food lovers ever since. The winery produces more than 75,000 cases of quality wine a year, distributes to nine states and overseas and offers an AAA Four Diamond restaurant with scenic views.
Chateau Morrisette’s Vin Gris is a beautiful summer wine made from a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Chambourcin. Vin Gris is made through a method known as saignée, which translates in French to “bleeding” as the red wine gets all of its color and most of its flavor from contact with the skins during fermentation. To concentrate flavor, aroma and color in their red wines, Chateau Morrisette increases the amount of skins in their tanks while “bleeding” off the rose-colored juice.
Vin Gris is best served chilled and pairs well with cheese-based dishes, with tasting notes of raspberry, peach and strawberries with a crisp and fruity finish. It’s an enjoyable wine ideal for sipping on during summer days. For a perfect pairing, try the Vin Gris with this Apple Butter, Bacon and Brie Grilled Cheese Recipe:
Apple Butter, Bacon and Brie Grilled Cheese
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
2 thick slices artisan white bread
2 thin slices Brie cheese, rind cut off
2 slices bacon, cooked
1 tablespoon apple butter
Butter, as needed
Cook bacon till crispy, and then set aside.
Butter one side of each slice of bread.
In a large pan, place one slice of bread, butter side down. Top with apple butter, brie cheese and cooked bacon. Then, top with the second slice of bread, butter side up.
Over medium heat, cook for about 2½ minutes on each side of the sandwich, until bread is golden brown and the cheese is fully melted.
Serve with a glass of Chateau Morrisette Vin Gris Dry Rosé.
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