Adelsheim Pinot Gris Add
Hogue Gewurztraminer Add
Wines are recomendations only and may not be carried by this store.

Adelsheim Pinot Gris

Attributes:
Producer:

Adelsheim Vineyard
Region:

Willamette Valley, United States
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

2005: WineSpectator Rating: 88
Acidity:

lively
Body:

light
Flavors:

citrus, melon, nectarine

2004: WineSpectator Rating: 87
Acidity:

soft

2004: WineAdvocate Rating: 88
Acidity:

fresh
Body:

medium-bodied
Complexity:

suave
Flavors:

nectarine, pear, spice, spicy

2003: WineAdvocate Rating: 88
Body:

medium-bodied
Flavors:

minerals

2003: WineSpectator Rating: 87
Acidity:

tang
Aromas:

floral
Compliments:

pleasant
Flavors:

pear
Fruit:

intensely flavored, ripe

2001: WineSpectator Rating: 85
Acidity:

bright
Body:

light

2001: WineAdvocate Rating: 85
Body:

light, medium-bodied
Flavors:

citrus, melon

2000: WineSpectator Rating: 88
Acidity:

bright, lively
Compliments:

distinctive
Flavors:

apple, citrus, melon, pear

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

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.


Willamette Valley:

Stretches from Portland in the north to Eugene in the south. A majority of the Willamette Valley vineyards lie on the foothills of the Coast Range that forms the western edge of the valley.

Hogue Gewurztraminer

Attributes:
Producer:

Hogue Cellars
Region:

Columbia Valley, United States
Varietal:

Gewurztraminer
Bottle Size:

750 ML

2004: WineSpectator Rating: 84
Acidity:

soft
Flavors:

pineapple, spice

2003: WineSpectator Rating: 85
Body:

light
Flavors:

litchi

2003: WineEnthusiast Rating: 86
Flavors:

spicy, tropical fruits
Fruit:

fruity, sweet

2002: WineSpectator Rating: 83
Acidity:

soft

2001: WineSpectator Rating: 78
Acidity:

soft

2001: WineEnthusiast Rating: 85
Complexity:

simple
Flavors:

citrus, pear
Fruit:

sweet

2000: WineSpectator Rating: 84
Acidity:

soft
Aromas:

floral

2000: WineEnthusiast Rating: 87
Acidity:

fresh, tart
Complexity:

simple
Flavors:

orange peel, pear

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.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

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.