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CHEHALEM WINES: A Blanc Slate

By David Zurowski, National Sales Manager

2006 INOX Chardonnay label As spring fever approaches, grand memories of warmer days and crisp whites resurface. After a long winter, a clean and balanced higher-acid white can awaken the palate like a quick dip in a chilly pond.

It seems that these days wine drinkers are leaning toward wines that show their complexity up front without having to wait 20 years for them to unearth their true nature. The modern palate is craving fresh, delicate wines with great fruit and focused acidity, or what I call "graceful appeal." What better than white wine to satisfy this desire!

Don't get me wrong, there are many Pinot Noirs that fill this niche, but white wines may allow for a greater accord between wine and food, and whites definitely quench your thirst on a warm, sunny day. As we enter the season of lighter fare, I can't imagine a better choice than our white wines. They have the perfect chemistry to pair with the fresh seasonal produce that is already making its way to market. And face it, most of the courses we feast on in cutting-edge cuisine are legitimately best paired with white wines.

2006 Willamette Valley Pinot Gris Label

At Chehalem, we view our Dijon-clone Chardonnay, Pinot Gris, and dry Riesling as equal partners to our Pinot Noirs. Our innovative approach to white wines and our stubbornness to make half our production white, not succumbing to Pinot Noir–myopia, have given us an edge that makes a statement every year: YES, Oregon leads the pack when it comes to balanced food wines—all year long. White wines always seem to find their way into the hearts of our customers. Some even know us for our whites first, and perhaps even better than for our reds.

'Tis the season to experience Chehalem whites wines; they deserve their popularity. We hope you enjoy the current release of our 2006 WV Pinot Gris and 2006 INOX™ Chardonnay as much as we do, as well as the following delightful pairings. Bon appétit!

Chehalem Pinot Gris is as refreshing as our dry Riesling and complements even the most delicate or courageous dish. We recommend you explore pairing this wine with much more than classic fare…be creative. Savor it with summer melons, molasses-and-chipotle-charred salmon, or hazelnut-encrusted chocolate fritters. 2005 Reserve Dry Riesling label

Chehalem INOX™ Chardonnay, with its distinctive flavors of lime, gingery fruit, and green apple, has an unforgettable character. Enjoy this wine with Oregon white truffle risotto scattered with shaved Parmigiano-Reggiano, goat cheese
gnocchi set atop fresh pea purée, chilled fruit soups, or simply gulp the night away.

Chehalem Reserve Dry Riesling has lively acidity and a great affinity for food. A breath of virtuous spiciness balances this wine's ambrosial aromas and flavors, such as green apple, apricot, and white blossom with an impressive level of acidity. It naturally screams for Asian cuisine or an Alsatian-style pork or sausage dish, but it is definitely the most versatile wine we have in our portfolio. The sky is the limit!

Experience, enjoy, and always have a few bottles chilled—it's a perfect day for Chehalem!