$149.18 / case(12)
2016 a to z wineworks pinot gris intense juicy and balanced this is the perfect food wine with vibrant acidity to match the succulence. Tasting notes the 2016 a to z oregon pinot gris offers beautiful floral aromas reminiscent of jasmine elderflower and white roses along with complex fruit notes of nectarine melon pear yellow plums and yellow apples lemon lime even grapefruit zest and a touch of guava clover honey and handmade marshmallows. The wine is lush and layered on the palate structured with moderate acidity and alcohol. The finish is layered and fresh with a lingering pear and spice note. The structure and complexity of the 2016 a to z pinot gris make this a perennial choice for all food pairings especially seafood chicken spicy cuisine and even street tacos! 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. Recommended recipe pan roasted trout with sauteed 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 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
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