Cellar Notes
By Condé Cox
OREGON’S signature crustacean, the beloved Dungeness crab, is at its peak of flavor and size between December and April. Such a fine crab, especially when hauled freshly out of the ocean, cries out for a carefully selected wine. With most crab dishes, especially those that rely on the meat as the main attraction, Oregon white wines are the best choice. Their delicate scents and finely knit textures complement rather than overwhelm the luscious Dungeness. The best part? Because our state’s underappreciated white wines typically cost far less than their red counterparts, you’ll be able to afford a few extra Dungees. —Condé Cox
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De Ponte Cellars 2009 DFB Estate Melon $24 Harvested from some of the oldest vines in Oregon, this wine is rich and unctuous—but not cloying—and a perfect pairing for shellfish. |
Bethel Heights Vineyard 2009 Estate Pinot Blanc $16 Pinot blanc and pinot gris are genetically related wine grapes, but a pinot blanc, like this one, has a lighter, spicier character, exhibiting the scent and flavor of white pepper. |
The Eyrie Vineyards 2009 Pinot Blanc Estate $16.75 Rich and creamy, like potatoleek soup, with the scent of lanolin, this is a great example of pinot blanc, always a fine accompaniment for crustaceans. |
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Ponzi Vineyards 2009 Arneis $20 Exuding the scent of almonds and lingering on the palate, this delicate beauty is sometimes hard to find, but always worth the search. |
Hawks View Cellars 2009 Pinot Gris $24 Refreshing green apple and pear flavors dominate in this richly textured wine by Hawks View, which has become one of Oregon’s best sources for pinot gris. |
Published: March 2011
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