 |
Pinot Blanc
by Sharon Rosenbaum, Senior Wine Buyer
This white wine grape produces high quality dry wines
in many of the world’s premium wine growing countries,
including France where it is used in such Burgundy wines
as Macon and Bourgogne Blanc. In Germany and Austria
it is called the Weissburgunder; in Italy it is known
as the Pinot Bianco. In California there are almost
1,700 acres planted, much of which is used as the base
for good quality sparkling wine, while some is used
for Chardonnay blends. Often compared to the Chardonnay,
the Pinot Blanc is the white grape cousin of the noble
Pinot Noir.
In many of California’s blind tastings, Pinot
Blancs have held their own against the more expensive
Chardonnays. This is possibly due to the more subdued
style of winemaking that seems to suit Pinot Blancs,
as well as to the regular use of the winemaking techniques
used for high quality Chardonnays. Compared to Chardonnays,
yields are relatively high – three to five tons
of grapes per acre as opposed to one to three tons –
and sugar levels are somewhat lower. Pinot Blanc wines
are meant to be served chilled, though not too cold,
with delicate fish, shellfish dishes and other light-bodied
foods.
|
 |
Food Recipe
to accompany Pinot Blanc
by Camille Stagg
Camille says...This colorful chicken salad has a vinaigrette
dressing, which helps prevent spoilage. Round out the
picnic menu with a chilled cucumber soup, fresh rolls,
a cheese course and fresh melon and berries for dessert.
|
 |
Ingredients
24 leaves Romaine or escarole, torn in bite-size pieces
4 ounces radish sprouts
2 small zucchini, sliced thinly crosswise
1 red bell pepper, seeded, cut into thin strips
1 yellow bell pepper, seeded, cut into thin strips
1 pound cooked chicken breast, cut into julienne strips
12 medium radishes, sliced
12 Kalamata olives
12 cherry tomatoes
Lime Dill Dressing, below
|
 |
Preparation
Place torn lettuce, sprouts, zucchini and bell peppers
in a large bowl. Top with chicken strips. Garnish with
radishes, olives and tomatoes. Serve dressing on the
side.
Lime Dill Dressing
1/3 cup extra virgin olive oil
1 teaspoon Dijon mustard
1/4 cup fresh lime juice
2 tablespoons minced fresh dill
Salt and freshly ground black pepper
Measure oil in glass measuring cup. With small whisk,
add mustard and whisk well. Whisk in lime juice, then
stir in dill, salt and pepper. Cover and let flavors
blend 45 minutes.
Preparation time: Preparation time: 20 minutes.
Cooking time: Cooking time: about 45 minutes.
Makes 4 servings.
Preparation time: about 18 minutes
Cooking time: 15 minutes
Top
|
