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Sivi GrisAs sure as I have a pumpkin in my living room (still)…I was certain that Pinot Gris would not be the subject of my next entry. However a rash of warm weather, an intriguing Slovenian producer and a little Hall & Oates made for the perfect recipe.

Not that I am too cool for the grape, or a big fan either, but after being tasted on it for my primary job as a buyer I was stopped in my tracks. At home it wielded that same attention-getting effect.

Unlike most Pinot Gris/ Grigio, Kabaj  (Ka-Bye) hails from an exotic locale—with regards to traditionally accepted winemaking regions like Trentino Alto-Adige or Alsace—Slovenia. Kabaj’s Pinot Gris is engrossing with its luminous burnt orange glow in the glass that is achieved by extended maceration (two weeks on the skins). This technique, most often employed on red wines, also enhances other aspects of the wine like body and texture. This isn’t a typical Pinot Gris.

Sivi Orange I pondered its attributes over a re-run of Hello Ladies, stopping on the theme song (a favorite) a little while longer while delving into the wine. A moderate bouquet of nectarine, sourdough and lemon curd was interesting on its own, but this wine offered a lot more in the mouth. A round medium-body, almost creamy in character but with attractive acidity (medium-plus) that left a squeaky clean finish of cranberry-cherry tea, candied orange peel, dried apricot and toasted baguette. Despite the plush palate that finish was direct and snappy—this was a slam-dunk with my less daring meal of chicken breast, cauliflower and quinoa.

I am not sure if Kabaj changes how I feel about the varietal because I don’t come across many like it, but this puts Slovenia on my tasting map as well as showing me what’s possible for a varietal I’ve been skirting. It was a delicious reminder and a great way to beat the unseasonable heat.

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