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French and Italian
names, respectively, for the same grape, typically making a dry and
very crisp and acidic
white wine, often with a light musky aroma, well-suited to accompany
seafood and fish.
Common in Alsace, Northeastern Italy, and increasingly Oregon, where
it takes the French
name.
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Seafood: |
Grilled Shark, Calamari,
Shrimp in Light/Medium or Hearty Sauces, Crab, Abalone, Prawns,
Smoked Fish, Crab Cakes, Clams, Oysters, Mussels, Anchovies,
Delicate/Medium or Rich Fish, Lobster, Scallops with
Light/Medium or Hearty Sauces |
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Meat: |
Chicken with
Light or Medium Sauces, Cold Cuts, Cornish Hen, Ham,
Mild Sausage, Turkey with Light or Medium Sauces |
| Pasta With: |
Cheese or White Cream Sauce,
Seafood Sauce, Carbonara Sauce, Primavera Sauce |
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Vegetable-Based: |
Raw
Vegetables, Steamed Vegetables, Domestic Mushrooms, Stuffed Bell
Pepper, Chef Salad, Caesar Salad, Endive Salad, Squash,
Artichoke, Corn on the Cob |
| Cheese: |
Fresh Cheeses, Cream-Style
Cheeses, Mild Cheeses, Blue-Veined Cheeses, Pungent Cheeses |
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Ethnic: |
Teriyaki
Chicken, Tandori Chicken or Fish Recipes, Tajines Chicken
Recipes, Dolmas, Jambalaya, Couscous (vegetarian), Moussaka, Pad
Thai, Spanakopita, Chow Mein, Gyoza, Egg Rolls, Guacamole,
Garlic Chicken, Mild Chicken Curry, Sushi/Sashimi, Focacchia |
| Miscellaneous: |
Potato-Based Dishes, Chowders,
Vegetable Lasagna, Risotto, Hot Dog, Tofu, Steamed Rice,
Egg-Based Dishes, Light Pate, Crepes, Chicken Pot Pie, Pasta
Salad, Escargot, Roasted Garlic, Sweet Potatoes |
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Dessert: |
Fresh Fruit |
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