A To Z Pinot Gris

Description

Intense, juicy and balanced, this is the perfect food wine with vibrant acidity to match the succulence.TASTING NOTES The 2015 A to Z Oregon Pinot Gris offers exuberant aromas of peach, honeysuckle, lime blossom and kiwi, with spicier notes of orange zest, cinnamon, ginger, basil, plum and kumquat emerging in the glass. The palate is ripe and concentrated with lush fruit flavors underpinned by mineral notes and juicy acidity. The lasting impression is one of great purity and intensity, balanced by uplifting juiciness. This Pinot Gris embodies the great 2015 Oregon vintage making for an ideal food or quaffing wine that will drink wonderfully over the next two to five years.PAIRS WELL WITH GENERAL Seriously, this wine goes with just about everything, all the time, including nothing, which is sometimes a fine option, too.SPECIFIC Your favorite backyard BBQ, seafood, pork, roast vegetables, an order of fries, asparagus yes, asparagus, a bagel with cream cheese and lox, lemon chicken, clams casino, sauerbraten, hot & sour soup, Thanksgiving leftovers, dim sum, that great Cubano sandwich you always get at the food truck owned by that guy with the cool beard, brioche, hot wings, cauliflower puree, seared steelhead with fried leeks and fresh herbs, banh mi, or a bag of Swedish fish.SAUCES EverythingRECOMMENDED RECIPE Pan Roasted Trout with Sauteed Wild Mushrooms and Basil Cream Sauce1. In a food processor, combine 2 c fresh basil and 4 cloves garlic, and stream 1/4 c olive oil and process until smooth. Heath 16oz heavy cream in a small saucepan on medium-low, until simmering. Add the cream to the basil mixture and pulse for 20 seconds. Return the mixture to the saucepan and simmer until thick.2. Preheat oven to 350 F. Score and season trout fillets. In a very hot, medium saute pan add the trout, skin side down, and heat for 3-4 minutes. Flip the trout and place the entire pan in the oven for 5 minutes. Carefully remove pan, remove fish, and allow to rest before serving.3. In a small saute pan on medium high heat, add 1 tbs butter and mushrooms. Saute until the mushrooms squeak.*Next level Add parmesan and pine nuts to the garlic-basil mixture to make pesto cream. – A to Z Wineworks