CHOW! SUMMER 2005
• FRESH N O RT H W E S T C U I S I N E W I T H E L E G A N C E & C H A R M •
E XPERIENCE
S WEET W ATERS
R ESTAURANT
Good Grapes
Wines for the days of summer.
K
now why foods cooked and/or
eaten outdoors taste better? Me
neither. But facts is facts, right?
Sometimes the simple truth just slaps us
upside the head and we adapt or get out of
the gene pool.
On the whole, Oregonians are no
thicker than most folks, and when
Momma Nature gives us sensuous sum-
mer days and nights, we rush out of our
cribs and suck up sweet air, tuck into grub
in the form of picnics and barbecues …
and life is good.
Lately, more Oregonians are becom-
ing so food conscious (I blame TV)
they’re looking to take their alfresco
noshing up a notch or two, beyond bland
potato salad and burnt hotdogs. That’s a
good thing. Some are also ready to aban-
don sugar-bomb soft drinks and flavor-
less beer for the complex pleasures of
wines. That’s a very good thing.
But which wines will match with
foods for ’nics or ’Q?
Glad you asked.
Start with the food.
Think white wines for
cold meats, cheeses, poul-
try, some salads. Rosés are
right for meatier menus in
sultry times. Save big reds
for ’Q in the cool of the
evening when grilling
some lamb loin on the bar-
bie. Want specifics? Got
’em:
BY LANCE SPARKS
they’re usually vastly under-priced for the
quality. Work the shelves with your local
wine pro (ask about Austrian bottlings).
Among the Germans (daunting labels,
nein?), I trust two names — Prüm and Dr.
Loosen — and rarely lose.
These wines tend to be a little sweeter,
but this is not Mad Dog/T-Bird schlock-
sweet; it’s crisp, fresh and refreshing.
Alsatian-style Rieslings tend to be drier
and more floral in the fruit; reliable (and
widely available) names include
Trimbach and Zind-Humbrecht. Oregon
winemakers produce some lovely
Rieslings; locally, find LaVelle or Secret
House. Fine outtatown producers include
Amity and a yummy dry-style from
Chehalem.
Gewurztraminer (G-VERTZ-tra-
meener) has all the qualities and charms
of Riesling, but with some tropical fruit
flavors and spicy notes that just tingle
with, for instance, cold Asian salads. And
With breathtaking views of the
Willamette River, SweetWaters is
Eugene’s Premiere Dining Destination.
Fine Pacific Northwest Cuisine with an emphasis on fresh,
seasonal ingredients, locally gathered foods and unique
presentations you won't find at any other restaurant.
Featuring an Award-Winning Sunday Brunch!
1000 Valley River Way • Eugene, OR 97401
(541) 743-1000 • (800) 543-8266
www.valleyriverinn.com
westcoasthotels.com
922-0010-5/0104
I N N
S T Y L E
I N
|
800-325-4000
E U G E N E
Outdoor Whites
Rieslings offer many
virtues — flavors, price
and a variety of styles,
from sweeter Germans to
drier Alsatians. Both
deliver lovely flavors like
ripe pears and peaches,
plus these stony-mineral
notes, with good acidity
for the creamy-cheesy
foods and lower alcohol
than most wines (stellar
virtue if the picnic
involves driving). And
Laughing
Planet
You are here.
ALL VEGAN
FRESH BAKED
Boiled & Hearth
Baked Daily
Stuff your pie-hole with tasty wholesome
foods like our big bulging Burritos, hot
heaping Bowls, kickin’ Quesadillas, fresh
Soups, Salads, Salsas, and Smoothies.
While you are here, enjoy the organic juice
bar, vegan-based goodies, local micro-
brews, art, music and general mischief.
760 Blair Blvd. • Eugene • 541.868.0668
Mon.-Sat. 11am-10pm • Sun. 11am-9pm
Eugene
810 Willamette
341-1335
www.eugeneweekly.com
Springfield
5768 Main St.
868-1072
Vegetarian, Vegan, Omnivore-friendly menu
Quick non-surly Service & take Out
CHOW! JULY 21, 2005 9