When ThirstyGirl invited me to participate in #TGTaste with Erath Winery and winemaker Gary Horner, I couldn’t refuse. I’ve grown to love Oregon-produced Pinot Gris and Pinot Noir primarily due to my tasting experiences with another Oregon winery that produces great value, high quality wines: Foris Vineyards.
I particularly love #TGTaste, because participants like me have the once-in-a-lifetime opportunity to interact directly with the winemaker during the online chat. It’s truly a learning experience.
Both of these wines are bottled with screw caps, which I prefer for wines that should be consumed now. Screw caps are very convenient for get-togethers and especially travel.
Many of you who follow me via social media and my blog have learned that I am an expert on other people’s food, but not really a cook myself, so I decided to prepare something simple, baked salmon, as my pairing for both the 2011 Erath Pinot Gris ($14, media sample provided by Erath) and 2010 Erath Pinot Noir ($19, media sample provided by Erath). Both wines paired well with my entrée, with the fatty, rich salmon bringing out more of the bright apple, citrus, and melon flavors of the Pinot Gris and the cherry and cranberry flavors of the Pinot Noir. Both wines would also work with Thanksgiving fare to please both white and red wine lovers. Another pairing option for both wines would be mildly spicy Asian cuisine.