Light straw in color, this Willamette Valley, OR wine has a great nose featuring ripe tropical fruits, pear and citrus. The flavors of pear, apple, lemons and a touch of honey and spice are made more intense by a creamy texture up front, yet the finish is bright and crisp. This wine’s balance of sweetness and acidity pair perfectly with the balance of sweetness from the beets and the sharpness of horseradish cream in Greg’s Scallop dish. The food’s full flavors need a crisp yet full-bodied wine, and Pinot Gris fits both requirements well.
Pinot Gris is just another name for the Pinot Grigio grape. However, wines using the Pinot Gris name are usually quite different in style than wines labeled as Pinot Grigio. The latter includes most Italian Pinot Grigios, and are light in body with crisp acidity, but often lack personality, in my opinion. I prefer the fuller, richer Pinot Gris wines, especially those from France’s Alsace region and Oregon’s Willamette Valley. California has quite a few wines made in both styles, but the results are too hit-and-miss for any general recommendation. GRANT
Pairs With Please Take Notes: This Seared Scallops Recipe Uses Beets and Beet Greens
Price $18
Also pairs well with appetizers, cheese, chicken, herbs, fish, pasta, pork, seafood, shellfish, spicy foods.
- Category White Wine
- Varietal Pinot Gris
- Region Willamette Valley OR
I adore this for the title alone. And then I love it for the bold combination of flavors.
Well, if it’s good enough for genuises like Mario Batali and yourself, it’s good enough for me. It certainly turned out well if the picture is any indication!
definitely brilliant Greg! another wowzer!
I would have to call you a genius or at least inspired by the Gods; how about it? I love the combo, although I would prefer it in a pasta form than in a tart.
Wow… ok, those are two flavors that I would never have dreamed of combining — but after reading your post I can tell that they work — which is just another reason why I read your blog!!!
greg — you are a breath of fresh air…
LL
I am completely intrigued by the flavors in this tart! Here’s hoping that you’re not pregnant.
Wouldn’t it be great if men could get pregnant too? Love the combo — I’m an anchovy fan, so that’s no surprise.
…because I totally get it. I think it’s a wonderful combination that marries sweet and salty flavors. I often use zucca with nuts or bacon/ham, so anchovy is a likely partner too. I’ll definitely try it. Thanks.
You’re right that you’ve definitely got an interesting idea there, but I can totally see how it would work. I love the lettuce on top! Very brunchy. Thanks for stopping by Confabulation in the Kitchen!
You made my hubs happy with this one! He loves the little fishes. I will have to prepare this one for him! 🙂
GREG strikes again! Sweet, salt, fish — veggies all in a tart! LOL
Fabulous and refreshing…well done 🙂 Hey plus you had the guy in orange crocs on your side…I say win..win..win!
chow! Devaki @ weavethousandflavors
Greg, this is brilliant. Sweet and salty combined but in a very new (to me) way. I also Google flavor combinations that I come up with but in my case I always find that they’ve been done before. This is the best recipe I’ve seen all week. 🙂
very creative, ingredients are anchovy friendly- by the looks of your half eaten tart it probably was creamy parmy fantastic
happy thursday,
Chef Louise
not in a bloggin mood lately- think i lost my mojo
What a crazy but delicious sounding recipe! I love it when you put those unlikely ingredients together and produce a masterpiece. The one you have here would be one of those! Love it.