To answer that question, let me offer you this:
Last night we opened a bottle of Pinot Gris (Dobbes Family Estate, Pinot Gris v. 2004) with our dinner of roasted butternut squash and garlic soup, a green salad, and some fresh corn on the cob. An acquaintance had previously mentioned Dobbes Family Estate wines and suggested we give it a try. My husband and I both very much enjoyed it. The appearance of the wine is nice and clear, a very soft yellow with a light grapefruit and slight yogurt aroma. Upon further examination I detect just the slightest hint black pepper (odd as it sounds). The flavor in this Pinot coats my mouth. Definitely juicy and yummy. It is very citrusy, I taste the grapefruit and a bit of lime and maybe a little bit of peach. The flavors in this wine definitely linger in the mouth and leave me smacking my lips. While it doesn't move me to the "WOW" factor, it is certainly one that I would pick up again. Although I enjoyed a glass by itself, below is a recipe that would be tremendous with this Pinot Gris.
This recipe is adapted from my favorite wine and food pairing cookbook "The Wine Lover Cooks With Wine. Great Recipes for the Essential Ingredient. Sid Goldstein" http://www.amazon.com/Wine-Lover-Cooks-Essential-Ingredient/dp/0811830225/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1221193013&sr=8-1 that I have personally made and it is fantastic. Even my children loved this salad!
Poached Dijon Chicken on Apple, Walnut, and Blue Cheese Salad
This variation on Waldorf salad features chicken simmered in a mustard-flavored poaching liquid, surrounded by sweet-tart apples, bitter walnuts, and salty blue cheese. Topping off the melange of flavors is a sweet-sour dressing similar to Italian agrodolce. Wine is used both in the poaching liquid and in the dressing. Enjoy with a fruity Riesling or a crisp Pinot Gris/Grigio.
POACHING LIQUID
2 cups water
1/2 cup dry white wine
1 T Dijon mustard
1/4 cup diced celery
1 yellow onion, quartered
2 sprigs tarragon
1 bay leaf
1/2 tsp salt
1/2 tsp whole peppercorns
4 skinless, boneless chicken breast halves
DRESSING
1/4 cup honey
1/4 cup water
1/4 cup white wine vinegar
1 cup Champagne or dry white wine
1 T minced shallots
1 T minced fresh tarragon
2 tsp fresh lemon juice
1 tsp Dijon mustard
1/4 cup olive oil
Kosher salt and freshly ground pepper
12 ounces mixed salad greens
2 red apples, cored and thinly sliced
1/2 cup walnut halves, toasted
3/4 cup (4 ounces) crumbled blue cheese
TO MAKE THE POACHING LIQUID: In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat to a low simmer and cook for 35 to 40 minutes. Add the chicken breasts, cover, and cook for 10 to 12 minutes, or until opaque throughout. Using tongs, transfer chicken to a plate and let cool. Save the liquid for another use.
TO MAKE THE DRESSING: In a small bowl, combine the honey, water, vinegar, wine, shallots, tarragon, lemon juice, and mustard and whisk thoroughly. Whisk in the olive oil. Season with salt and pepper.
To serve, divide the greens among 4 salad plates. Cut the chicken into slices. Top the greens with the sliced chicken, apples, and walnuts. Spoon the dressing over. Sprinkle with the blue cheese.
~Serves 4 as an entree~
Dobbes Family Estate, Pinot Gris v. 2004. Smooth and appealing for its custardy lime and nectarine flavors. Drink now. 375 cases made. 86 points $18/bottle ~Wine Spectator
Last night we opened a bottle of Pinot Gris (Dobbes Family Estate, Pinot Gris v. 2004) with our dinner of roasted butternut squash and garlic soup, a green salad, and some fresh corn on the cob. An acquaintance had previously mentioned Dobbes Family Estate wines and suggested we give it a try. My husband and I both very much enjoyed it. The appearance of the wine is nice and clear, a very soft yellow with a light grapefruit and slight yogurt aroma. Upon further examination I detect just the slightest hint black pepper (odd as it sounds). The flavor in this Pinot coats my mouth. Definitely juicy and yummy. It is very citrusy, I taste the grapefruit and a bit of lime and maybe a little bit of peach. The flavors in this wine definitely linger in the mouth and leave me smacking my lips. While it doesn't move me to the "WOW" factor, it is certainly one that I would pick up again. Although I enjoyed a glass by itself, below is a recipe that would be tremendous with this Pinot Gris.
This recipe is adapted from my favorite wine and food pairing cookbook "The Wine Lover Cooks With Wine. Great Recipes for the Essential Ingredient. Sid Goldstein" http://www.amazon.com/Wine-Lover-Cooks-Essential-Ingredient/dp/0811830225/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1221193013&sr=8-1 that I have personally made and it is fantastic. Even my children loved this salad!
Poached Dijon Chicken on Apple, Walnut, and Blue Cheese Salad
This variation on Waldorf salad features chicken simmered in a mustard-flavored poaching liquid, surrounded by sweet-tart apples, bitter walnuts, and salty blue cheese. Topping off the melange of flavors is a sweet-sour dressing similar to Italian agrodolce. Wine is used both in the poaching liquid and in the dressing. Enjoy with a fruity Riesling or a crisp Pinot Gris/Grigio.
POACHING LIQUID
2 cups water
1/2 cup dry white wine
1 T Dijon mustard
1/4 cup diced celery
1 yellow onion, quartered
2 sprigs tarragon
1 bay leaf
1/2 tsp salt
1/2 tsp whole peppercorns
4 skinless, boneless chicken breast halves
DRESSING
1/4 cup honey
1/4 cup water
1/4 cup white wine vinegar
1 cup Champagne or dry white wine
1 T minced shallots
1 T minced fresh tarragon
2 tsp fresh lemon juice
1 tsp Dijon mustard
1/4 cup olive oil
Kosher salt and freshly ground pepper
12 ounces mixed salad greens
2 red apples, cored and thinly sliced
1/2 cup walnut halves, toasted
3/4 cup (4 ounces) crumbled blue cheese
TO MAKE THE POACHING LIQUID: In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat to a low simmer and cook for 35 to 40 minutes. Add the chicken breasts, cover, and cook for 10 to 12 minutes, or until opaque throughout. Using tongs, transfer chicken to a plate and let cool. Save the liquid for another use.
TO MAKE THE DRESSING: In a small bowl, combine the honey, water, vinegar, wine, shallots, tarragon, lemon juice, and mustard and whisk thoroughly. Whisk in the olive oil. Season with salt and pepper.
To serve, divide the greens among 4 salad plates. Cut the chicken into slices. Top the greens with the sliced chicken, apples, and walnuts. Spoon the dressing over. Sprinkle with the blue cheese.
~Serves 4 as an entree~
Dobbes Family Estate, Pinot Gris v. 2004. Smooth and appealing for its custardy lime and nectarine flavors. Drink now. 375 cases made. 86 points $18/bottle ~Wine Spectator
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