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Beringer Pinot Grigio

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United States
California
California
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Regional Varietals:
Black Muscat
Bordeaux Blend
Cabernet Franc
Regional Wineries:
Adler Fels
Arrowood
Avalon

Beringer Pinot Grigio 750ML    
Sku: 31731

Jacob Beringer left his home in Germany, in 1868, for the sunny shores of California where the soil and climate was perfectly suited for growing wine grapes. In 1870, Napa Valley was his final destination where he bought land with his brother Frederick, in 1875, and they began producing wines that were on the same level as the first-class wines that Jacob had developed in Europe. Beringer Winery was founded in 1876. Chinese workers were employed to hand-chisel rock tunnels that were to be used for the storage and aging of wines. Though these tunnels took many years to complete, they turned out to be an excellent facility till date. Beringer Vineyards continue to house and age fine wines today, in these fantastic tunnels built years ago.

Recipe
Pan Seared Salmon with Citrus Herb Butter

1 1/2 lb. Salmon fillets
3 T Olive oil
Salt and pepper
1 T lemon juice

Citrus Herb butter

5 T Butter, room temperature
1 T Tarragon, chopped
1 t chopped garlic
1 lemon, zest grated and 1 TB juice
1 orange, zest grated
Salt and pepper to taste

Wild Mushroom Ragout

1 c White wine
4 T Butter
4 T Water
1/2 cup Onion, finely minced
1 T Finely chopped garlic
2 c Chanterelle Mushrooms, cleaned and sliced
2 c Shiitake Mushrooms, de-stemmed and sliced
2 c Crimini or portabello mushrooms de-stemmed and sliced
Salt and Pepper to taste
2 T Chives, finely chopped
1 T lemon juice

Directions

For Pan Seared Salmon with Citrus Herb Butter:

Season the salmon with salt and pepper. Heat the olive oil over high heat in a large sauté pan. When the oil is hot add the filets, don’t cover the pan or move the salmon for 3-4 minutes until the salmon is nicely browned. Turn the salmon over and cook just 1-2 minutes more depending on thickness for juicy med. Rare salmon. Put a tsp lemon juice over each salmon.

Place the mushroom ragout in the center of the plate. Place the salmon, browned side up on the mushrooms and top with the room temp. citrus butter.

For Citrus Herb butter:

Combine all ingredients and season to taste.

For Wild Mushroom Ragout:

Place the white wine in a sauté pan and reduce to a glaze. Add the butter, water, onion and garlic to the sauté pan. Heat while stirring. When the butter begins to melt add the mushrooms, salt and pepper and cover the pan. Cook over medium heat stirring every couple of minutes. Let the mushrooms juices come out then uncover and stir while they reduce by about 1/3. Add the lemon juice and chives. Set aside.

Recommended Wine Pairing: Beringer Pinot Grigio

Country: United States
Region: California
Grape Varietal: Pinot Gris
Type: Still wine
 
Our Price $5.98
  Buy Beringer Pinot Grigio
Case Price $71.76
  Buy a case of Beringer Pinot Grigio
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