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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (July 21, 2005)
CHOW! SUMMER 2005 as with Rieslings, many makers work the grape for sweetness while keeping alco- hol fairly low; other makers take the dry Alsatian road, letting fruit sub for sugars. Oregon scores here with Amity, Evesham Wood and Henry Estate (Umpqua Valley). South and North Indian Cuisine • Tandoori Specialites • Vegetarian • Chicken • Lamb • Seafood Open 7 days a week Lunch Buffet $5.95 Lunch: 11:30 am - 2:30 pm Dinner: 5pm - 9:30 pm (541) 754-7944 136 SW Third • Corvallis, OR (Downtown Corvallis) If you must drink “blush,” white zinfandel, then, OK, whatever. Getting Pink Rosés have made a huge comeback recently and they’re close to perfect wines for either picnics or ’Q. Good rosé can profile more flavor (raspberries, strawberries, cherries) than most whites, without getting too heavy. They are also served cool (NOT freezing cold; this goes for all white wines, too). The French are most experienced with this style, Spain’s good, California’s Bonny Doon is delish. Oregon’s best would include Cameron and Territorial. If you must drink “blush,” white zinfandel, then, OK, whatever. Rich Reds for ’Q Pinot blanc can be a lovely, versa- tile dry white on a picnic. Tends to be rounder and softer than Chardonnay and cuddles up to a wide variety of foods. Among the best of Oregon’s, find Chehalem, Bethel Heights, Amity. For other origins, tug the shirttails of a wine steward; choices abound. Viognier (Vee-o-NYAY) is such a pretty wine, originally from the Rhone Valley where folks take picnics very seri- ously. Style is dry and zesty, flavors rang- ing from pears to lychee. Can get spendy, but good value can be found under the Australian Yalumba “Y” series, tasty and topped with a screwcap. Oregon’s best (so far) might be Griffin Creek Rogue Valley. Big reds — cabernets, merlots, zins — don’t travel well and can overwhelm light foods. In hot weather, they can also tweak your noggin. But for grilling in the gloaming, Pinot noir can be fabu- lous even when cooled down and served with a wide spectrum of foods, includ- ing most vegetarian fare. And while good pinots from many places are avail- able, stay with Oregon; we’ve had a string of strong vintages and the store shelves are sagging with super wines at great prices, so many good values we can’t begin to list labels. Obey your budget. Experiment. Lastly, burger wines : There are no burger wines. Okay, maybe some mon- ster cabernet franc from Argentina, or the biggest, rowdiest California zinfandel you can find. This is madness and we don’t condone it. Grill on. Traditional Greek & Indian Food 992 Willamette Eugene, OR 97401 343-9661 TM "Naturally Fresh & Healthy" D E L I C I O U S Selections include: TM "Born & Raised in Eugene" 3 Eugene Locations Oakway Center • 225-0121 The Meridian • 431-0204 5th St. Public Mkt. • 484-7302 10 JULY 21, 2005 CHOW! • WHEAT FREE • GLUTEN FREE • • DAIRY FREE • EGG FREE • • VEGETARIAN • VEGAN • • CHICKEN • TURKEY • TUNA • • RICE & BEAN SPECIALITIES • • SAUCES • SKEWERS • SOUPS • • SALADS • SANDWICHES • WRAPS • Home of Original Yumm! Sauce TM www.eugeneweekly.com
