Life In LC

Pinot Gris Pairing with Rosa Mariotti!

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Pinot Gris is one those classic Oregon varietals that is so versatile. We are so fortunate to live in an area that grows some pretty incredible Pinot gris grapes. Almost all producers in Oregon make this varietal, and they are a little less finicky to grow than Pinot Noir so they are usually at a great price point as well!

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Pinot Gris grapes on the vine. (Photo Credit: Megan Cole)

This week I was introduced to a beautiful Pinot Gris produced by Territorial Vineyards, located right here in Eugene! Their tasting room is right downtown, near the Whitaker, and features some delicious oober-local wines. Their location is an old coffee warehouse converted into a winery. They also grow all of their own grapes at one of their two vineyard sites. One is near Crow, and the other is near Junction City and they grow a total of 26 acres. So you can say these grapes are sourced as local as it gets! Their winemaker is none other than Ray Walsh, who produces wine for a few wineries in town. He does some amazing work with grapes, that’s for sure.

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The Territorial Vineyards 2013 Willamette Valley Pinot Gris was bursting with flavor! The nose was very aromatic, and had notes of honeysuckle and apricot. My initial reaction was that this wine was going to be on the sweeter side, but it leaned more on the dry side. Flavors of lemon peel and crisp green apple popped on each sip. It was medium bodied, with just a hint of tartness that was dying to be paired with something delicious. I know the perfect person to tackle the job!

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(Photo Credit: Gerry)

Rosa and I had the opportunity to taste this Pinot gris together, and knew it had to be paired with one of her fantastic italian dishes. Lucky for us, Pinot gris is very versatile for pairing. Like I stated above though, this wine was dying to be paired specifically with seafood. The perfect pairing with this dish is Rosa’s homemade squid ink fettuccine with a wine (try it with the Territorial Pinot Gris!), black garlic, and cherry tomato sauce. Top it off with butter seared scallops and you have a match made it heaven. Thinking about enjoying the Pinot gris with the homemade fettuccine and seared scallops is making my mouth water. I know what I’m eat for dinner tonight. Cheers!

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Rosa’s Squid Ink Fettuccine with a wine, black garlic, and tomato sauce. Topped with butter seared scallops and black sesame seeds – YUM!

Check this out! Growing Up Italian: Black Is The New … Pasta

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