Pairing of the Day: September 19-23, 2011
Spicy Tonnarelli with Clams
Grilled Squash Ribbons and Prosciutto with Mint Dressing
Trout with Warm Pine-Nut Dressing and Fennel Puree
Chef Way: David Bouley uses a mix of wild mushroom scraps to infuse the pine-nut sauce that tops his seared trout.
Pairing: Zesty, appley Oregon Pinot Gris: 2009 Bethel Heights Vineyard.