What I Drank With Dinner (WIDWD)

The other night, Kari crafted one of her signature Asian dishes, a ginger chicken and mushroom stir fry with steamed rice. The fresh ginger, chicken thigh meat, and fresh mushrooms get mixed together in a food processor and are then cooked up in a large wok.

Best of all is the sauce she concocts from scratch. It includes fresh shredded ginger, sesame oil, chili oil, soy sauce, rice vinegar, and Sriracha sauce. This stuff brings all of the flavors together, offering a decent amount of heat that slowly builds over time, but never overwhelms the palate.

To pair with this dinner, I opened a bottle of Torii Mor 2007 Pinot Blanc Rogue Valley, which I purchased at my local grocer for $15. It was the perfect match with this delightful meal, convincing me once again that Oregon pinot blanc is one of the more under rated and under appreciated varieties coming out of the state.

On the eyes, the Torii Moor pinot blanc (13.9%) was a light, clear golden yellow. On the nose, it offered aromas of melon and pineapple. On the palate, it had nice fruit flavors such as pineapple and banana along with floral notes of honeysuckle. The acidity was bright, offering a clean, crisp finish.

Like the Torii Moor 2006 Pinot Noir we enjoyed back in September, I would definitely buy this wine again and serve it whenever a white wine is called for at my table. In fact, pick up a bottle of each Torii Mor pinot, the noir and the blanc, if they are available. It should make for a complete dinner.

Related Links
Torii Mor Winemaker Notes