By Jessica Yadegaran
Friday, October 23rd, 2009 at 4:30 pm in Corkheads.
I’ve been nursing this bottle of pinot grigio because I adore it. The first night I opened it I had it with turkey meatballs. I corked it, put it back in the fridge and had it with baked salmon and lemony asparagus three days later. It was still showing wonderfully.
It’s rare when a white wine finishes soft on the palate without a heavy dose of oak or a smack of tartness or acidity. Don’t get me wrong – I love the latter to the point that I suck on salt-sprinkled lime wedges as a snack.
Not long ago, I did a column on the rejeuvenation of pinot grigio, and pinot gris, and the Oak Grove Reserve is yet another example of how this grape produces white wines that can satisfy devotees of California chardonnay and Alsatian riesling alike.
It’s rich in body and flavor like a sauvignon blanc but without assaulting the palate with acidity. The wine has aromas and flavors of lemon and quince and finishes clean. The web site hints at cool climate vineyards in California, so my guess is that the grapes come from coastal Monterey county, but not sure.
Based on the quality and the word ‘reserve,’ I assumed the wine retailed for $15.