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
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"Naturally Fresh & Healthy"
D E L I C I O U S
Selections include:
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"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
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www.eugeneweekly.com