2022 Williamette Vineyards Pinot Gris, Williamette Valley Oregon Recipe

1. Chill the bottle of 2022 Willamette Vineyards Pinot Gris until serving temperature is about 50–55°F (10–13°C). If bottle is at room temperature, place in refrigerator for 1–1.5 hours or in an ice bucket with equal parts ice and water for 20–30 minutes.

2. About 10 minutes before serving, remove from refrigerator to allow the aromatic profile to open slightly.

3. Open the bottle just before guests arrive or immediately before service. Use a clean wine opener, wipe the rim, and pour a small taste to check for cork taint or faults.

4. Prepare cheeses

Remove the soft-ripened cheese (Brie/Camembert) from the refrigerator 30 minutes before serving so it softens to room temperature. Place the aged goat cheese and semi-firm cheese on a board. Using a cheese knife, cut the semi-firm cheese into thin slices or small wedges; leave the goat cheese as a log or crumble into a small bowl for spreading.

5. Arrange charcuterie

Fan the prosciutto and salami on the board in separate areas to avoid flavor mixing. Fold prosciutto slices into loose rosettes; stack salami in overlapping rows.

6. Prepare fruit & nuts

Thinly slice the apple and pear crosswise to produce bite-sized rounds. Toss apple slices in a little lemon juice (or a light sprinkle of the preserved lemon) if you want to retard browning. Place Marcona almonds in a small bowl.

7. Arrange crackers & condiments

Place crackers or baguette slices in clusters around the board. Spoon honey into a small ramekin and mix the whole grain mustard with the preserved lemon (or lemon zest) in another small dish. Place cornichons in a separate small bowl. Ensure each component is reachable and visually balanced on the board.

8. Taste combinings: recommended pairings include Brie with honey and apple; goat cheese with pear and mustard; Havarti with prosciutto; or a bite of salami with cornichon and a sip of the Pinot Gris to contrast fat and acidity.

9. Make dressing

Whisk together 2 tbs extra-virgin olive oil and 1 tbs white wine vinegar with 1 tbs chopped chives, 0.25 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.

10. Toss salad

In a large bowl, combine mixed baby greens and thinly sliced cucumber. Drizzle dressing over the greens and toss gently to coat. Taste and adjust seasoning if needed. Serve immediately alongside the cheese board.

11. Serve wines in medium-sized white wine glasses that concentrate the aromatic nose. Encourage guests to try small bites of different cheese/charcuterie combinations with a sip of the Pinot Gris to appreciate how the wine’s stone-fruit and citrus notes interplay with the food’s creaminess, salt, and acidity.

12. Leftover wine: re-cork and refrigerate; consume within 3–5 days for best freshness. Leftover cheeses: wrap appropriately and refrigerate; softer cheeses are best consumed within 2–3 days.