The Santa Rosa Press Democrat Pairs our 2013 Unoaked Pinot

Michele Anna Jordan of the Santa Rosa Press Democrat pairs our Wine of the Week, 2013 Unoaked Pinot Noir, with fish and a pomegranate walnut gremolata:

"Pairing: Subtle pinot perfect with fish, gremolata


FOR THE PRESS DEMOCRAT | November 2, 2016

When it comes to our Wine of the Week, Foursight 2013 Anderson Valley Charles Vineyard Unoaked Pinot Noir, it is a good idea to revisit a basic premise of food and wine pairing: The most thoughtful pairings can push a wine to a new level.

Because of this wine’s delicacy, its almost ephemeral texture, you want a match that highlights rather than eclipses this quality. It is easily overwhelmed.

The wine glistens in the glass like liquid rubies, with just a slight haze. On the palate it is tart, a tad tangy and almost effervescent. Flavors of dark berries, pomegranate, cranberry, a hint of damp topsoil and the slightest whisper of licorice root shine through the pristine texture.

At the table, think simple, light and bright. A salmon fillet roasted on a cedar plank and seasoned only with salt and good black pepper is a stellar match. Rare duck breast with a simple Bing cherry relish will also flatter the wine.

Risotto finished with minced black olives, roasted beets drizzled with good olive oil, and classic crab Louis — nothing but Dungeness crab, Iceberg lettuce and Louis dressing — all offer sublime pleasure.

Trout, flounder, sand dabs, Petrale sole and similar fish are great matches, too, when finished with the right condiment, which can be as humble as a nubbin of butter or as refined as a suave beurre rouge.

For today’s recipe, inspiration comes from the season and its signature fruit, the pomegranate. Use this condiment with almost any sautéed flat fish, and you’ll have a fabulous match. It also makes a lovely appetizer spooned over toasted baguette slices slathered with fresh chèvre or crème fraiche.

Pomegranate Walnut Gremolata
Makes about 1 1/2 to 2 cups

1 shallot, cut into small dice
— Grated zest of 1 orange
— Kosher salt
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh spearmint leaves
2 tablespoons chopped fresh cilantro
1/2 cup walnut pieces, lightly toasted and chopped
— Arils (seed pods) of 1 ripe pomegranate
— Black pepper in a mill
3 tablespoons extra virgin olive oil

Put the shallot into a medium bowl, add the orange zest, season with salt, and set aside for about 10 minutes so the flavors blossom.

Add the herbs, walnuts and pomegranate arils, and toss gently with a fork. Season with black pepper, taste and correct for salt, and stir in the olive oil.

Use within a hour or cover and refrigerate. Bring to room temperature before serving. This gremolata will keep for 2 to 3 days."

See the online article here.