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Thursday, November 13, 2008

Harvest Report, Part Three: Dressed to Impress

As happens when your work is dictated by the elements, I missed the arrival of Boedecker’s Pinot Gris grapes: With rain showers predicted for a couple of days, Stewart decided to pick the Gris early. By the time I made it to the winery, the giant press was already full, its internal bladder extracting all of the Pinot Gris juice before the skin had time to impart any color on the wine. While I would have loved to witness the transformation of red grapes being crushed into white wine, I was still happy to arrive just in time for lunch. Daphna Kadim, assistant winemaker for Grochau Cellars, who shares the winery with Boedecker Cellars, had just ladled out bowls of her homemade lentil soup with duck confit, and there was a fresh green salad on the table. One bite of the bright and tangy dressing and I had to know what was in it. “Pinot Gris juice, straight from the press,” she said, also pleased with the delicate sweetness of her dressing. And while fresh-pressed, unfermented Pinot Gris juice is not exactly something you can add to your grocery list, Daphna says substituting an Auslese Riesling will impart similarly sweet, floral notes. —Tracy Howard

Daphna Kadim’s Fresh-Pressed Pinot Gris Salad Dressing
1/4 cup Pinot Gris juice, straight from the press (or sub with an Auslese Riesling)
juice of 1 lemon
1 tsp. Dijon mustard
1 pinch sea salt
1 pinch freshly ground black pepper
1/2 cup extra virgin olive oil

Combine first five ingredients. Slowly whisk in oil to emulsify. Toss with fresh, baby salad greens.

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