August 17, 2011

BLT Salad with OPG, um, Oregon Pinot Gris

Who needs more recipes for their bumper crop of tomatoes? As a matter of fact, I do! So I decided to make this BLT salad. The ingredients and dressing seem a little bit heavy for a salad, but it is oh so good! Of course I used tomatoes from our garden again, and for the salad greens, I had baby arugula, which has a nice peppery flavor.

My favorite ingredient of the salad was probably the croutons, and you are hearing this from someone who usually picks the stale croutons off her salad at restaurants... But these were of course freshly homemade croutons, created from some day-old baguette. Very delicious and satisfying.

For my wine pairing I chose a 2007 Eola Hills Oregon Pinot Gris. Yep, this is not a typo, the vintage was 2007 and it was on sale at a local wine shop, probably to make room for more recent vintages. As a matter of fact, the most current vintage for this wine on the winery's web site is the 2009. So 2007 is rather old for a white wine, to put it bluntly. White wines are usually consumed young, with many of the ones from 2010 having come to the shelves over the last couple of months.

I knew it was a little bit of a gamble when I purchased this bottle, and I wondered if Pinot Gris actually had the potential to age well. There are other white varietals which are known to age well, such as Riesling. As white wines age, they lose some of their fresh fruit flavors, and develop more minerality. What's minerality? I think I would describe it as the taste you get when you put pebbles in your mouth. Oh come on, we were all kids at some point, right?

But to get back to the Eola Hills Pinot Gris, it still showed nice fruit flavors of pear and apple, and finished with some of that just described pleasant minerality. It definitely excelled when paired with food. A very nice wine, which reminded me a little bit of wines from Germany, where in fact Grauburgunder, the German name for Pinot Gris, is gaining popularity. In combination with the BLT Salad, this was a wonderful summer dinner.

No comments: