Content about Pinot gris

July 4, 2012

Culinary matching 101: wines for classic blackened tuna

Roy Yamaguchi's blackened tuna in soy mustard butter sauce was one of the original fusion style dishes, and also utilized for Roy's staff training, demonstrating how multiple wines can match a single dish for multiple reasons.

In the mid-eighties Paul Prudhomme’s blackened redfish permanently entered the vocabulary of average American restaurant-goers; but since then, you can argue that it is variations of blackened tuna that have become more ubiquitous in restaurants, bars and, no doubt, countless home

April 19, 2012

West Coast Style

With lamb, fish, and lighter fare supplanting hearty deep-winter food, Pinot Noir becomes the obvious choice for pairing with almost any dish.

California and Oregon Pinot Noirs, with their broad range of styles and prices, make excellent foils for the seasonal cuisine of spring. With lamb, fish, and lighter fare supplanting hearty deep-winter food, Pinot Noir becomes the obvious choice for pairing with almost any dish. We asked our panel of six Pinot Noir loving sommeliers to recommend their favorite spring wines.

July 7, 2011

Visiting Oregon Wine Country

What are the best pairings with Oregon Pinot Noir and Pinot Gris?

March 13, 2011

Six Course Wine Dinner at Mezzanote, Lawrence, NY

Putting together a wine dinner on a shoestring is not too hard, if you choose well. There are plenty of solid, food friendly wines available at fair prices. Match that with a local resaurant with no "celebrity" chef, and you hav

February 15, 2011

The Wine Gods Shine on South Island

New Zealand’s South Island is as close as the Southern Hemisphere gets to Burgundy, the Loire, Champagne, Alsace, and Germany. Alternatively, think all of California’s Coastal Regions, Oregon, and eastern Washington crammed into one