2020 A to Z Wineworks Pinot Gris
The 2020 A to Z Wineworks Oregon Pinot Gris is a delightful straw color with expressive fruit aromas suggestive of Meyer lemon, white peach, apricot, honeydew melon, golden apple, lime zest, pink grapefruit and pear tart. Secondary floral and herbal notes like honeysuckle and fresh cut hay are close to follow. Broad on the palate, the modest acidity and alcohol make for a zingy, tangy, lip-smacking, delicious wine. The midpalate is exceptionally juicy, with hints of quince, dried apricots, grapefruit and grilled pineapple ushering in a lengthy clean, grass and lemon finish. A perfectly quaffable wine, the 2020 A to Z Wineworks Oregon Pinot Gris is refreshing and versatile, pairing exceptionally well with a wide array of foods.
Pairs well with
Seriously, this wine goes with just about everything, all the time, including nothing, which is sometimes a fine option, too.
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.
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.