60 S Main St
Wolfeboro, New Hampshire 03894
(603) 569-4755
Mon-Sat 7am to 9pm, Sun 7am to 8pm

Bethel Heights Pinot Gris

Attributes:
Producer:

Bethel Heights Vineyard
Region:

Oregon, United States
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

2004: WineAdvocate Rating: 89
Body:

medium-bodied
Complexity:

rich
Flavors:

minerals

2003: WineAdvocate Rating: 87
Acidity:

soft
Aromas:

white flowers
Body:

medium-bodied
Flavors:

yellow fruits

2001: WineAdvocate Rating: 86
Body:

light, medium-bodied
Complexity:

supple

2000: WineEnthusiast Rating: 86
Aromas:

sulfur
Body:

solid
Flavors:

citrus

1999: WineSpectator Rating: 85
Body:

lean
Complexity:

straightforward
Flavors:

citrus, melon

1999: Tastings Rating: 85
Acidity:

fresh, lively, zesty
Body:

medium body
Texture:

strong

1994: WineSpectator Rating: 79
Aromas:

funky

1993: WineSpectator Rating: 83
Complexity:

focused
Flavors:

spicy

Food Matches:
Fish or Shellfish: Caviar, Clam Chowder
Pasta & Grains: Pasta with Pesto
Spicy Food: Sushi
Vegetables: Onion Tart

Oregon:

This state’s strict wine laws demand that variety wines must contain at least 90% of the named grape (except for Cabernet Sauvignon). The region’s cool climate comes from its proximity to the Pacific and its primary grapes are Pinot Noir and Pinot Gris. The latter wine is usually medium bodied, with aromas reminiscent of pears and apples and a surprising depth and complexity. Oregon Pinot Gris is a great food wine, and works especially well with seafood and salmon. Pinot Noir is a more expensive wine here, but that is because it can be such a difficult grape to grow that yields are inevitably low. The best Oregon Pinot Noirs are balanced, fruity and full.


Pinot Grigio:

(pee noh GREE joe)—also known as Pinot Gris, is grown mostly in northeastern Italy but is also found in Germany (where it is called Rülander), Alsace, Oregon and California. It is deeper in color than other white grapes and has a medium body and low acidity.


Oregon Pinot Gris:

Pinot Gris, like the closely related Pinot Noir grape, needs a cool climate and is highly sensitive to terrior, or growing conditions. Though the grape can grow in several places, it makes good wine in only a few. Pinot Gris is one of the two USA whites that are incredibly versatile with food, the other being Sauvignon Blanc. Oregon Pinot Gris has an inherent creamy yet crisp character that agrees with many foods.

Bargetto 'Viento' Gewurztraminer

Attributes:
Producer:

Bargetto
Region:

Monterey County, United States
Varietal:

Gewurztraminer
Bottle Size:

750 ML

Food Matches:
Cheese: Pepper Cheese
Fish or Shellfish: Smoked Salmon
Poultry & Eggs: Chicken or Turkey, Foie Gras, Pheasant with red currant gravy, Spicy Chicken Dishes
Red Meat: Ham, Pork w/Sauerkraut
Sauces: Spicy Sauce, Sweet & Sour Sauce
Vegetables: Asparagus w/Hollandaise, Onion Tart

Gewürztraminer:

(geh VAIRTZ trah mee ner)—This grape makes a deep-colored, full-bodied, soft white wine with aromas and flavors of roses and lychee fruit. Classically a dry wine from France’s Alsace region, there are other excellent wines available from Germany, Austria, California, Oregon and New York.

Domaine Zind Humbrecht Riesling Turckheim

Attributes:
Producer:

Domaine Zind Humbrecht
Region:

Alsace, France
Varietal:

Riesling
Bottle Size:

750 ML

2005: Tanzer Rating: 88
Acidity:

clean
Aromas:

stone fruit
Complexity:

supple
Flavors:

flowers, honeydew, mint, peach, spices

2005: WineSpectator Rating: 92
Complexity:

rich
Flavors:

apricot, butterscotch, orange peel, vanilla
Texture:

round

2004: Tanzer Rating: 87(+?)?
Acidity:

lower acidity
Aromas:

floral
Flavors:

mineral, smoky, stone

2004: WineSpectator Rating: 92
Complexity:

opulent, rich
Compliments:

mouthwatering
Flavors:

apple, mineral, peach, smoke
Texture:

open, strong

2003: WineSpectator Rating: 92
Acidity:

bright
Complexity:

focused
Flavors:

mineral, peach
Fruit:

concentrated, ripe

2002: Tanzer Rating: 91-93
Acidity:

bright
Flavors:

earth, ginger, honeysuckle, licorice, minerally, mint, stony

2001: WineSpectator Rating: 90
Compliments:

fragrant
Flavors:

nectarine, peach

2001: Tanzer Rating: 89
Acidity:

fresh
Complexity:

deep, rich
Compliments:

classic
Flavors:

dried fruits, peach, pepper, petrol, smoke, spice
Texture:

silky

Food Matches:
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Smoked Salmon
Fruits & Nuts: Fruit Salad
Herbs & Spices: Cayenne, Chili Powder, Curry
Poultry & Eggs: Foie Gras
Red Meat: Pork w/Sauerkraut
Sauces: Sweet & Sour Sauce
Spicy Food: Asian, Pho
Vegetables: Artichokes, Onion Tart

Alsace:

(ahl zas) Just across the Rhine River from Germany, this region in northeastern France produces wines that are unique in many ways. They are made with grapes native to Germany; their bottles are graceful and long-necked; they are relatively inexpensive; and their labels carry the names of the grape as well as the place-name. Alsace Riesling is far drier than its German counterpart, although it has a fruity aroma. IT can be enjoyed young, but a good Riesling will age and improve for ten or more years. Alsace Pinot Blanc is a light-bodied wine that can be extremely dry or medium-dry. Tokay Pinot Gris is made from the Pinot Gris grape, known more famously in Italy as Pinot Grigio. In Alsace these wines are rich, spicy, and full-bodied and a good match with spicy meat dishes as well as sweet and sour flavors. In Alsace, the Gewurztraminer grape makes wines that are spicy, intense, low in acidity and high in alcohol.


Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Autumn Chicken Pasta Salad

Rated

Ingredients

1/2 cup white grape juice
2 tbsp balsamic vinegar
1 tbsp chopped fresh oregano
4 cloves garlic, coarsely chopped
2 tbsp extra virgin olive oil, divided
Salt to taste
3/4 lb twist pasta
1/2 lb boneless, skinless chicken breast
1/2 lb green beans, trimmed, cut into 1-1/2-inch lengths
1 cup seedless red grapes, halved if large
1/2 small red onion, chopped

Preparation

Preheat grill or broiler to 400°F. Boil a large pot of water for the pasta. In a blender, combine 1 tbsp oil, grape juice, herbs, vinegar and garlic. Blend together until dressing forms. Set dressing aside under refrigeration. Season chicken with salt and pepper. Grill until cook well. Chill in refrigerator until ready to use. When water is boiling, add pasta and cook until al dente. Strain pasta and toss with 1 tbsp olive oil. Set aside under refrigeration. Cut the green beans, grapes and onion into bite-size pieces. To build the salad: In large add the noodles and dressing. Toss well to coat. Add chicken and fruit. Toss well to coat. Serve immediately.

Yield

Makes 4 serving

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 4 serving
Amount Per Serving:
Calories: 547 Calories from Fat: 90
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 10g
15%  
Carbohydrates 82g
27%  
Dietary Fiber 5g
20%  
Saturated Fat 2.82g
14%  
Calories 547kcal
27%  
Cholesterol 48mg
16%  
Protein 30g
50%  
Sodium 127mg
5%  
Calcium
1%  
Iron
8%  
Vitamin A
13%  
Vitamin C
25%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.