Pighin Pinot Grigio Add
Beringer 'Founders Estate' Pinot Grigio Add
Fontana Candida Pinot Grigio Add
Wines are recomendations only and may not be carried by this store.

Pighin Pinot Grigio

Attributes:
Producer:

Pighin
Region:

Friuli Grave, Italy
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

2003: Tastings Rating: 80
Body:

light

2000: WineSpectator Rating: 83
Acidity:

fresh
Body:

light, medium body
Complexity:

simple

1998: Tastings Rating: 89
Complexity:

deep, rich

1998: Tastings Rating: 81
Acidity:

clean, zesty
Body:

medium-bodied
Flavors:

apple, butter, peach

1996: WineSpectator Rating: 86
Aromas:

floral
Complexity:

rich

1996: Tastings Rating: 81
Acidity:

bright
Body:

full-bodied
Flavors:

hazelnut, peach, smoke

1995: WineSpectator Rating: 84
Acidity:

clean, crisp
Body:

light

1994: WineSpectator Rating: 84
Acidity:

bright, crisp, lively
Aromas:

floral
Complexity:

not complex
Compliments:

fragrant

Food Matches:
Cheese: Parmesan
Fish or Shellfish: Calamari, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Shellfish (scallops, clams, crab, lobster, shrimp, etc...)
Poultry & Eggs: Frittata
Red Meat: Proscuitto with figs and melon
Vegetables: Avocado, Bruschetta, Salad

Pinot Grigio:

(pee noh GREE joe)—also known as Pinot Gris, is grown mostly in northeastern Italy but is also found in Germany (where it is called Rülander), Alsace, Oregon and California. It is deeper in color than other white grapes and has a medium body and low acidity.

Beringer 'Founders Estate' Pinot Grigio

Attributes:
Producer:

Beringer Vineyards
Region:

California, United States
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

2005: WineEnthusiast Rating: 84
Acidity:

soft
Flavors:

flowers, honeydew, honeysuckle

2004: WineSpectator Rating: 83
Acidity:

fresh

2004: WineEnthusiast Rating: 86
Flavors:

almond, apple, apricot

Food Matches:
Fish or Shellfish: Calamari, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Sea Bass, Stews and Soups
Poultry & Eggs: Foie Gras, Frittata, Soufflé
Spicy Food: Sushi
Vegetables: Garlic

Pinot Grigio:

(pee noh GREE joe)—also known as Pinot Gris, is grown mostly in northeastern Italy but is also found in Germany (where it is called Rülander), Alsace, Oregon and California. It is deeper in color than other white grapes and has a medium body and low acidity.


California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Fontana Candida Pinot Grigio

Attributes:
Producer:

Fontana Candida
Region:

Venezie or delle Venezie, Italy
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

2006: Tastings Rating: 84
Acidity:

tart
Body:

light

2005: Tastings Rating: 86
Acidity:

tart
Body:

light
Flavors:

apple, butter, citrus, honeydew, lemon, melon, mineral, spice, tangerine, toast

2004: WineSpectator Rating: 82
Body:

light, medium-bodied

2004: Tastings Rating: 83
Flavors:

apple, citrus
Fruit:

good fruit

2003: WineSpectator Rating: 83
Acidity:

clean, fresh
Body:

medium body

2002: Tastings Rating: 82
Acidity:

clean
Complexity:

simple

2001: WineEnthusiast Rating: 83
Acidity:

clean, fresh
Body:

light

2001: Tastings Rating: 84
Acidity:

clean, fresh
Body:

medium-bodied
Compliments:

pleasant
Flavors:

lime, pear

Food Matches:
Fish or Shellfish: Calamari, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Sea Bass, Stews and Soups
Poultry & Eggs: Foie Gras, Frittata, Soufflé
Spicy Food: Sushi
Vegetables: Garlic

Pinot Grigio:

(pee noh GREE joe)—also known as Pinot Gris, is grown mostly in northeastern Italy but is also found in Germany (where it is called Rülander), Alsace, Oregon and California. It is deeper in color than other white grapes and has a medium body and low acidity.

Red Pepper & Red Onion Frittata

Rated

Ingredients

3 tbsp olive oil
1 garlic clove, minced
1/3 cup sourdough bread cubes
1 red onion, diced
2 red bell peppers, seeded, deribbed, and diced
6 eggs
2 tbsp minced fresh flat-leaf parsley
3 tbsp minced fresh basil, plus basil sprigs for garnish
Salt to taste
freshly ground pepper to taste
1/2 cup shredded Fontina cheese

Preparation

Preheat the oven to 350°F. Grease a 10-inch round baking dish.

In a 10-inch skillet over medium heat, heat 1 tbsp of the oil, add the garlic and bread cubes, and shake the pan until the bread is thoroughly coated and lightly toasted, about 2 minutes; turn out of the pan. Heat the remaining 2 tablespoons oil over medium heat and sauté the onion and peppers until soft, about 5 minutes; let cool slightly.

In a medium bowl, beat the eggs just until blended and mix in the parsley, basil, salt, pepper, and sautéed vegetables. Pour into the prepared baking dish and sprinkle with the croutons and cheese. Bake in the oven for 20 minutes, or until set. Serve warm or at room temperature, garnished with basil sprigs.

Yield

makes 4 to 6 servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: makes 4 to 6 servings
Amount Per Serving:
Calories: 425 Calories from Fat: 324
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 35.99g
55%  
Carbohydrates 4.08g
1%  
Dietary Fiber < 1g
1%  
Saturated Fat 17.23g
86%  
Calories 425.34kcal
21%  
Cholesterol 95.7mg
31%  
Protein 21.67g
36%  
Sodium 691.87mg
28%  
Calcium
9%  
Iron
0%  
Vitamin A
20%  
Vitamin C
4%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.