- The Washington Times - Tuesday, August 26, 2003

Adelsheim, Pinot Gris, Oregon, 2002, $16

Pinot gris is Oregon’s signature white wine grape. Vintners there fashion wines that strike a balance between austere Italian pinot grigio and lush Alsatian versions of the varietal. Their best taste deliciously distinctive.

David Adelsheim fashions one of Oregon’s finest renditions at his eponymous winery in the Willamette Valley. Marked by crisp apple and bright pear flavors, with a floral-scented bouquet, the 2001 is beautifully balanced, with refreshing acidity and a long, lingering finish. Tasty on its own as an aperitif, it also complements a wide variety of foods.

In Oregon, locals like to drink pinot gris with salmon and Dungeness crab. Here in the East, blue crab will work just fine, as will rockfish from the Chesapeake Bay. In addition, this wine goes very well with spicy Thai dishes, Japanese tempura and all sorts of other Oriental preparations.

Copyright © 2018 The Washington Times, LLC. Click here for reprint permission.

The Washington Times Comment Policy

The Washington Times is switching its third-party commenting system from Disqus to Spot.IM. You will need to either create an account with Spot.im or if you wish to use your Disqus account look under the Conversation for the link "Have a Disqus Account?". Please read our Comment Policy before commenting.


Click to Read More

Click to Hide