Pierogi ruskie + Pinot grigio

by Eduardo Brethauer | 22 Oct, 2021

It’s an up and going day, so let’s swallow some carbs to fuel the brain: Pierogi ruskie (filled with potato, cheese, onion, salt, and pepper.)

We could go for a light red to match the fried onions and pepper. Not a bad idea. But today I want to go deeper and add the citrus flavors and crispy acidity of a Pinot grigio to refresh and clean the palate.

It’s a delicious and humble pairing. A breeze on a very busy day.

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Eduardo Brethauer

Chilean wine journalist, author and judge living in Poland (who knows why.) Author of the guide VCC (just ask for it,) co-founder of VIGNO and VITIS MAGAZINE (RIP), member of CWW, CCG, CMR, AGEPV, and many other prestigious collusions.

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Eduardo Brethauer is a journalist, judge, amateur cook and professional seeker for wines with character and identity. He is author of the hilarious guide Vinos con Cuento; co-founder of Vigno-Vignadores de Carignan; member of Circle of Wine Writers, Cronistas Gastronómicos y de Vino de Chile, La Commende Majeure de Roussillon, and Asociación Gremial de Enólogos y Profesionales del Vino del Valle de Itata.

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