“perfect with oysters”

 This Pinot Gris is such a refreshing start to spring.  The wet stone minerality is the first aroma to jump out of the glass, followed by stone fruits such as white peach and apricot.  There is a subtle hint of white flowers, making the wine floral, yet not perfumed.  You can taste the youth of this wine by the very slight effervescence.  This will blow off in time, but for now, it only enhances this wine’s already zippy acidity.

Pinot Gris is a European grape, more commonly known by its Italian alias, Pinot Grigio.  In Italy, Pinot Grigio tends to have more acidity, less body, and shy fruit aromas.  In northern France, the grape, Pinot Gris, has such a bold, rich personality, that you may not think they share the same DNA.  The beautiful thing about Oregon is that it is capable of finding a middle ground between these two distinctly different styles, featuring the inherent characteristics of Pinot Gris, while appealing to all palates.  However, don’t think every Pinot Gris from Oregon achieves this.  Some producers don’t succeed, producing one of two styles: one style reminiscent of Italian Pinot Grigios, high in acid, but lacking character, or a bold, rich style of wine that lacks acidity, becoming a flabby inferior substitute to the Alsatian great white.

Finding the perfect balance is where winemaker extraordinaire, Joe Dobbes, comes in.  He is a household name in Oregon, by wine virtue, not by overexposure.  It is not surprising that he excels in creating honest, balanced wines.  The Joe Dobbes and Dobbes Family Estate believe and invest in a sustainable farming culture.  They do this because they believe sustainable farming creates a cleaner, more honest wine, while benefitting the land and leaving it better than it was before.  Their winemaking facility was the first in Oregon to receive their LIVE (Low Input Viticulture and Enology) certification, and also has their OCSW (Oregon Certified Sustainable Wines) certification.  It is valuable to be recognized for their eco-friendly practices, but what’s most important to the Dobbes Family is that they are engaging in these practices for the greater good.  Not only does sustainable farming enhance the fruit produced on the land, and the land itself, it provides a viable economy for the community of people involved in this labor of love.  I can assure you that this holistic approach absolutely translates to the glass.

By Contributing Writer, Katie Kelly 

to do: make a frittata

The frittata.  It’s what I make when I’m trying to wipe my fridge clean of veggies, cheeses and herbs that I’ve taken my time getting to.  I was raised eating “peppers and eggs”, a classic homestyle, comfort food dish which is a rendition of an “omelette”, a”quiche” or in this case, a frittata.  The traditional peppers and eggs usually included sliced potatoes as well. A frittata is often described as “Italy’s version of an open-faced omelette”.  Not only does a frittata remind me of my childhood, but I also have hangover-like memories dating back to my college days at UMASS.  I worked at a restaurant that turned into a night time shit show on the main drag in Amherst.  I would often go there to raise hell until the wee hours, only to find myself back there at 10 AM preparing for brunch service.  The first thing I would do is order the frittata on the menu and douse it with tabasco. It was my routine and it had to be devoured and washed down with a double espresso before speaking to anyone.

Love Amherst, but let’s take it back to my kitchen. On this particular afternoon, my culprits were asparagus, bell peppers, rosemary and manchego.  Usually, 4 eggs is perfect for feeding two people, but it really depends on the level of hunger (or hangover), of course.  I first crack my eggs and whisk them with a half cup of milk to make the frittata of a light and fluffy texture…then I dice my veggies.  Here’s the thing: there are really no rules to a frittata.  The only thing you must know, is that, while cooking, YOU DONT FLIP IT.  This isn’t an omelette people.

Here is a sample recipe:

• 4 eggs
• 1/2 cup of milk
• 1 cup shaved manchego
• 4 stalks of asparagus
• 1 bell pepper
• 1 sprig of rosemary
• 2 cloves of garlic
• 2 tbsp butter
• salt + pepper to taste

Whisk eggs and milk together.  Chop up your veggies and garlic.  In a sauté pan on medium heat, add 1 tbsp butter.  Once butter is melted, throw in your garlic and asparagus *at the same time. (*you place them at the same time because you don’t want your garlic to burn, but you need your asparagus on heat for a longer time than the other veggies in order for them to soften up) Add bell pepper, a pinch of salt and a few pieces of rosemary.  Once the veggies have become softer versions of themselves, add in the whisked egg mixture.  Let it sit and cook for a few minutes and start shaving your manchego.  Tip: with a spatula, make slight grooves at the bottom of your frittata in order for the uncooked egg to seep into to cook faster and evenly.  Add your other tablespoon of butter while doing this.  Once cooked, flip over and onto a large dish.  Serve with dressed micro greens and hot sauce of your choice.  Shown below was simple mixed greens tossed with radish, cilantro, basil and olive oil.  And of course, just like UMASS, it was doused with hot sauce. My pick was Alex’s Ugly Habanero Sauce, made locally in Massachusetts.  Alex’s Ugly Sauce always has a seat at my table. And, you can get Alex’s Ugly Sauce at Olives & Grace in the South End.  What a perfect little weekend you’re going to have!  In this order: Market for ingredients, Olives & Grace for ugly sauce, obtain hangover, make a frittata.

Voila, easy peasy!  Serve it to your hungover friends for brunch, try it this weekend!