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A to Z Wineworks

2015 A to Z Wineworks Pinot Gris

2015 A to Z Wineworks Pinot Gris

Intense, juicy and balanced, this is the perfect food wine with vibrant acidity to match the succulence.

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$15.00
/ Bottle
SKU: 15AZPGBTL

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.

Tasting Notes for previous vintage

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 purée, seared steelhead with fried leeks and fresh herbs, bánh mi, or a bag of Swedish fish.

SAUCES:
Everything

Recommended Recipe

Pan Roasted Trout with Sautéed Wild Mushrooms and Basil Cream Sauce

1. 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 sauté 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 sauté pan on medium high heat, add 1 tbs butter and mushrooms. Sauté until the mushrooms squeak.

*Next level: Add parmesan and pine nuts to the garlic-basil mixture to make pesto cream.

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