2017 Pinot Gris – Glacier Ridge
The 2017 vintage of the Pinot Gris – Glacier Ridge follows in the footsteps of the 2016, remarkably rich and concentrated which allows us to handle this Pinot Gris akin to what would be expected of Grand Cru White Burgundy.
From our Co-Owner, Susan Waterbury comes a little story to pair with a delicious recipe!
This is the recipe I made Dave on our first at-home date. (Nine years later, Dave does most of the cooking at home which makes me very happy, but my hobby has always been cooking and reading about food and wine). I picked one of my favorites and a recipe that I knew well and had made many times. Dave loved it and brought up the recipe as a dish that would well match Red Newt’s Pinot Gris. Enjoy with a glass of Glacier Ridge 2017 Pinot Gris! Yum…
Ingredients:
- 2 T. olive oil (or to taste)
- 3 chicken breasts (preferably pounded and tenderized)
- 1 T. parsley or your favorite herbs! (either dried or fresh)
- 2 -4 cloves of garlic, cut in pieces
- 1/8 – 1⁄4 cup sherry (if zucchini on top, less liquid is needed)
- 2 T. butter
- salt and pepper
- Optional – marjoram or other herb and zucchini slices on top
Directions:
- Slather bottom of roasting pan with olive oil.
- Arrange pieces of chicken and sprinkle with salt, pepper, and parsley.
- Add garlic to pan, covering chicken, then pour in sherry.
- Dot chicken with butter. (If adding zucchini, cover the top of chicken with thinly sliced zucchini).
- Roast for 50 minutes in a 350 degree oven, basting and adding water (or sherry) as needed.
I like to serve this dish with a healthy portion of fluffy Basmati rice
