My friends at Cameron Hughes sent me their Lot 631 (2017) Willamette Valley Pinot Gris to taste. I do enjoy a nice crisp Pinot Gris when it is 90 degrees + outside and I love to pair it with my favorite casual summer foods…
- Kettle cooked potato chips (I am partial to Martin’s Potato Chips (available locally at Montano’s Restaurant or on-line) with a really good sour cream based dip
- Bacon Lettuce and Tomato Sandwiches made with tomatoes just plucked out of the garden
- “Fried” Prosciutto with chilled cantaloupe from the Farmer’s Market.
This Pinot Gris has notes of white peach and pear, with a light crisp acidity that cuts through the rich bacon and prosciutto flavors and marries nicely with the saltiness of the potato chips and oh my, it is fabulous with the French Herb Dip that I served with the chips and some homemade crackers I picked up at the Farmer’s Market.
Recently awarded a Gold Medal, 90-point score and Varietal Wine of the Year (Pinot Gris/Pinot Grigio) at the Sommeliers Choice Awards 2019, this lovely white wine is sourced from an iconic family-owned Oregon estate with certified biodynamic vineyards, Lot 631 was fermented in stainless steel and received four months of sur lie aging, resulting in a gorgeous, mouthwatering expression of one of Oregon’s signature varietals.
Please visit Cameron Hughes website and discover the wide selections of wines they offer from the world’s best wine producing regions and sell it directly to us for a fraction of the price. This Pinot-Gris is offered for $12 a bottle, but when it’s gone, it’s gone.
French Herb Dip
1 cup sour cream
12 fresh basil leaves, chopped fine
1 tablespoon finely chopped fresh oregano
8 fresh chives, chopped fine + 1 tablespoon finely chopped chives for garnish
1/2 teaspoon fresh thyme leaves
Pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon lemon juice
1 tablespoon finely grated Parmesan cheese
Place sour cream in a mixing bowl. Add basil, oregano, chives, thyme, cayenne pepper, salt, white pepper and lemon juice. Stir to combine. Add Parmesan cheese and stir. Cover and chill in the refrigerator until ready to serve. To serve place dip in a chilled serving bowl (place bowl in freezer until ready to use) and sprinkle with finely chopped chives. Serve with kettle cooked potato chips and your favorite crispy crackers.
“Fried” Prosciutto is easy to prepare in the oven. Place slices of prosciutto (I like Boar’s Head pre-sliced packaged brand. The prosciutto that the deli slices on site does not hold up well in the oven) on a baking sheet that has a rack that fits in it or line the baking sheet with parchment paper. Bake the prosciutto for 10 minutes or until it begins to become crispy. Watch carefully so the prosciutto does not burn.
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