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Drink Pinot Grigio in the Spring FWS Wines Fettah Wine Services

Spring is in the Air… And in our Wine Glasses!


What do you think of when you think of Spring?

We can all agree that every season is wine season; however,  certain wines pair better with specific seasons.

Let’s think about Spring… The grass is getting greener, the trees are budding and the birds are chirping. As the weather warms, our taste buds start to crave wines that are fresh and clean. Appropriate Spring wines will be light, refreshing and pleasant to sip.

Welcome to the wonderful world of Pinot Grigio.

Did You Know…

  • The Pinot Grigio grape is actually a red grape with a very distinctive blue-grey hue.
  • What the Italians call Pinot Grigio is actually the French grape Pinot Gris.
  • The wine usually has a light, straw colour with a slight pink tinge.
  • Pinot Grigio grapes are highly sensitive to climate. The wine they produce can taste remarkably different depending on where they are grown.
  • Pinot Grigio thrives in the regions of Northeastern Italy. The climate is warm with moderate rainfall, enjoying cooling influences from the foothills of the Alps.
Trevisano Pinot Grigio from Veneto Italy available from FWS Wines
Trevisana Pinot Grigio available from FWS Wines

Trevisana Pinot Grigio

A beautiful straw yellow colour, this wine is dry, velvety, tasty and fruity with a slight after-taste of bitter almond. It is well bodied and harmonic and has good acidity and alcoholic degree. The bouquet is pleasant, delicate and fruity, suggestive of apple and figs. It is very persistent on the palette and best drunk when young.

Pinot Grigio Food Pairings FWS Wines Pinot Grigio Trevisana Pinot Grigio

Mahi Mahi with Cruncy Coleslaw

Thank you to jessicagavin.com for this great recipe!

What’s Cooking with Pinot Grigio?

Pinot Grigio pairs effortlessly with the lighter dishes of Spring. It goes well with food items that have a soft and crisp consistency. Try utilizing ginger, oregano, thyme, cracked white and black pepper, parsley and garlic as you prepare your dishes.

“Pinot Grigio….Simple, Crisp & Classic!”


Mahi Mahi

  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon dark brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¾ teaspoon cumin, ground
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon oregano, dried
  • 1 pound Mahi Mahi fillets
  • 1 tablespoon olive oil


  • 1 cup green cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrots, shredded
  • 1 cup red bell pepper, thinly sliced
  • ½ cup green onions, sliced
  • 2 tablespoons lime juice, plus zest of 1 lime
  • 1 tablespoon honey
  • ½ clove garlic, minced
  • 2 tablespoons olive oil
  • ¼ cup cilantro leaves, finely chopped

How to Make It

Mahi Mahi

  • Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, black pepper, and oregano in a small bowl.
  • Sprinkle seasoning evenly over both sides of the fish fillets.
  • Heat oil in a large cast iron skillet or sauté pan over medium-high heat.
  • Add fish to the pan and cook 2 to 3 minutes on each side or until desired degree of doneness.
  • Transfer cooked fish to a clean plate.


  • Add cabbage, carrots, bell pepper, and onions in a large bowl.
  • In a separate medium-sized bowl whisk together dressing ingredients; 2 tablespoons lime juice, lime zest, honey, and garlic.
  • Slowly add 2 tablespoons olive oil and whisk until combined.
  • Whisk in cilantro. Season with salt and pepper as needed.
  • Add dressing to vegetables and toss to combine.
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