Elk Cove Pinot Gris Add
Bishop's Peak 'Rock Solid' Pinot Gris Add
Do Ferreiro Albariño Rias Baixas Add
Wines are recomendations only and may not be carried by this store.

Elk Cove Pinot Gris

Attributes:
Producer:

Elk Cove Vineyards
Region:

Willamette Valley, United States
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

2006: WineSpectator Rating: 87
Acidity:

lively
Compliments:

pleasant

2005: CGCW Rating: 89
Acidity:

bright, fresh

2004: WineAdvocate Rating: 89
Body:

medium-bodied
Complexity:

suave
Compliments:

delicious, well-balanced
Flavors:

earthy

2004: CGCW Rating: 91
Acidity:

bright, fresh
Flavors:

caramel, vanilla
Fruit:

ripe

2003: WineAdvocate Rating: 89
Body:

medium-bodied
Compliments:

well-balanced

2002: WineSpectator Rating: 85
Acidity:

tangy
Body:

light

2002: WineEnthusiast Rating: 91
Complexity:

complex
Flavors:

citrus, peach

2002: WineAdvocate Rating: 89
Body:

medium-bodied
Complexity:

rich
Compliments:

racy
Flavors:

honey, melon, spices

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.

Bishop's Peak 'Rock Solid' Pinot Gris

Attributes:
Producer:

Bishop's Peak
Region:

Santa Barbara County, United States
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

Food Matches:
Fish or Shellfish: Calamari, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Sea Bass, Stews and Soups
Poultry & Eggs: Foie Gras, Frittata, Soufflé
Spicy Food: Sushi
Vegetables: Garlic

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.

Do Ferreiro Albariño Rias Baixas

Attributes:
Producer:

Do Ferreiro
Region:

Spain
Varietal:

Albarino
Bottle Size:

750 ML

2005: Tanzer Rating: 89
Acidity:

bright, fresh, lively acidity
Aromas:

white flowers
Complexity:

focused
Flavors:

green apple, minerals, pear, spicy

2004: WineAdvocate Rating: 91
Complexity:

rich

2004: Tanzer Rating: 88
Acidity:

bright
Aromas:

floral
Compliments:

elegant
Flavors:

apple, citrus, flowers, grapefruit, honey, minerally, pear, stony

2003: WineAdvocate Rating: 90
Aromas:

spring flowers
Body:

light
Complexity:

layered, opulent

2003: Tanzer Rating: 86
Acidity:

bright, fresh, soft
Body:

lean

2003: WineSpectator Rating: 79
Acidity:

crisp
Flavors:

apricot, citrus, incense, mandarin orange, sandalwood, spicy

2002: WineSpectator Rating: 83
Flavors:

apple, earth, mineral

2002: WineAdvocate Rating: 89
Acidity:

clean, crisp
Body:

medium-bodied
Flavors:

candied, honeysuckle, lemon
Texture:

round

Food Matches:
Cheese: Goat Cheese
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Sardines, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi Rolls
Fruits & Nuts: Almonds, Quince
Herbs & Spices: Ginger, Pepper (black, white, green)
Red Meat: Proscuitto & Serrano Ham
Sauces: Lemon Sauce, White Wine Sauce
Spicy Food: Empanadas, Mexican & South American, Serrano ham stuffed w/creamy spinach & shrimp
Vegetables: Greek Salad, Tomato

Albariño:

This thick-skinned aromatic white grape is grown in the Rias Baixas region in the northwestern corner of Spain and in the Vinho Verde region in Portugal. Its wine is medium bodied, crisp, and creamy, often tasting of apples, apricots, peaches, and citrus.


Spain:

This mountainous country possesses more vineyard land than any other country on earth, and ranks third in wine production after France and Italy. Spain is best known for its red Riojas and its Sherries, however other wines and regions are quickly gaining notoriety. Like France, Spain divides wine into categories; table wine at the bottom level and quality wine at the top, with a large emphasis on geographical origin. VdM (Vino de Mesa) is a basic table wine. VC (Vino Comarcal) wines are a level up. VdlT (Vino de la Tierra) refers to one of the country’s 25 distinct regions, and each wine possesses a local character. At the top level, only about fifty wines are considered DO (Denominacion de Origen). These wines come from the best-known regions and are the equivalent of France’s Appellation Contrôlée. DOC (Denominacion de Origen Calificada) is reserved for wines that adhere to the most stringent regulations. So far, Rioja is the only wine to gain the Calificada classification.

New England Clam Chowder

Rated

Ingredients

1 quart clams
1 cup water
4 slice salt pork, cut into small pieces
1 onion, thinly sliced
3 cups potatoes, peeled and diced
1 tbsp salt
1/2 tsp freshly ground pepper
2 cup water
1 quart scalded milk
8 saltine cracker, soaked in milk
1 tablespoon all-purpose flour
1 tbsp butter

Preparation

Scrub the clams. Place them in a large kettle with 1 cup water, cover, and cook over medium high heat till they open. Remove the clams, strain the liquid, and chop the clams.

Fry out the salt pork in a skillet, and when crisp, transfer to absorbent paper.

Pour off all but 2 tablespoons fat from the skillet and sauté the onion slices lightly for 4 to 5 minutes, turning them with a wooden spatula several times.

Parboil the potatoes 5 minutes in salted water to cover.

Arrange the onions in the bottom of a heavy saucepan and top with a layer of half the potatoes. Add the salt pork pieces, then the chopped clams, then another layer of potatoes and salt and pepper. Add the boiling water and cook 10 minutes.

Add the scalded milk and bring to a boil. Add the soaked crackers and liquid the clams cooked in. Finally add the flour and butter kneaded together. Bring to the boiling point and correct the seasoning.

Serve in hot chowder bowls.

Yield

Serves 8

Cook Time

Prep Time: 30 mins.
Cook Time: 20 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 483 Calories from Fat: 315
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 35g
53%  
Carbohydrates 37g
12%  
Dietary Fiber 6g
24%  
Saturated Fat 17g
85%  
Calories 483kcal
24%  
Cholesterol 75mg
25%  
Protein 30g
50%  
Sodium 1574mg
65%  
Calcium
4%  
Iron
41%  
Vitamin A
12%  
Vitamin C
50%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.