“All the French you need to know” goes the cheeky tagline at Clos du Bois. That as given, perhaps Pinot Grigio is
Clos du Bois is all the French you need.
all the Italian you need to know. Sounds simple enough, so now let’s confuse us a little: Pinot Grigio is Italian for the French grape Pinot Gris, which is a mutation of Pinot Noir. In Germany, of course, it’s the lilting and poetic Grauburgunder. Quelle est la différence? Well, it’s a bit of a gray area. In California, it seems to be a matter of style. When made in rich, Alsatian style, perhaps barrel-fermented, some call it Pinot Gris. When made in a crisp, fresh and light Italian style, more often that not, Pinot Grigio.
Looking for a simple, yet lively summer white with a little pep at your next event (TGIF counts as an event, and during the summer, so does a long, hot Monday), perhaps, dare you say, the opposite of Chardonnay? Pale as limewater, the Clos du Bois 2009 Pinot Grigio ($12) has faint aromas of green apple, rosemary and thyme, while honeydew melon and cucumber water wash over the palate; yet it’s not too thin. There’s a hint sweet-bodied agave, but the finish is bone dry, done. I enjoyed this with some goat cheese brie–French–which helped the finish linger. Served chilled, it’s a good bet with a wide range of snack, salads, and entrées.
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Roast Chicken with Garlic Confit 
From Clos du Bois Winery
12 garlic cloves (about 1 head), lightly smashed and peeled
3 fresh thyme sprigs
3/4 cup plus 1 Tbsp olive oil
1 (3-lb) chicken, quartered
1 Tbsp unsalted butter, softened
Put oven rack in upper third of oven and preheat to 500 degrees F. Cook garlic, thyme and 3/4 cup oil in a 1- to-1 1/2-qt heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes.
While garlic is cooking, pat chicken pieces dry and rub with butter and remaining Tbsp of oil. Sprinkle with salt and pepper. Arrange chicken, skin side up, in a shallow baking pan and roast 20 mins.
Transfer garlic to a small bowl along with 1 Tbsp garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return to oven and roast until just cooked through and skin is crisp, about 5 mins.
