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<h2 id="h-2016-pinot-gris-glacier-ridge"><strong>2016 Pinot Gris - Glacier Ridge </strong></h2>
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<p class="has-text-align-left">The first vintage of single vineyard designated Pinot Gris from Glacier Ridge to hit the shelves, this wine is already a hit!  In opposition to the aromatic and  crystalline Rieslings, with the Glacier Ridge Pinot Gris we delve into the texture and depth of white wine.</p>
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<h4><strong>Musing from our Winemaker from his kitchen...</strong></h4>
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<p>Is there an ingredient that has gone through more guises in the past few decades than Pork Chops?&nbsp; While always being a special treat for a meal, they have gone from being main course royalty to tragically misunderstood and back again.&nbsp;&nbsp;</p>
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<p>Perhaps they were initially victims of their own success; the chops themselves used to be bone-on, thick, and a rarity, but by the late 1990s their popularity had driven them to be thin, lean, and boneless.&nbsp; Rather than cooking them simply with a nuanced sauce to highlight their flavor, the sauces in pork chop recipes came to cover up how dry the cut often was.&nbsp; Food safety guidelines were to cook all pork to 160F, at which point they also happen to turn into cardboard.&nbsp; Meagz tells the story of an acquaintance who, as a younger child, enthusiastically would eat pork chops and unironically laud them for being, “dry and dusty, just the way I like it!”&nbsp;&nbsp;</p>
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<p>Thankfully, with the re-emergence and appreciation of our local farming community, real pork chops can be readily found once again.&nbsp; They are not inexpensive, but nor should they be.&nbsp; A recipe like the below is meant to be a treat, and to simply adorn the best quality pork chop you can find.&nbsp; It is also one of my favorite ‘genre’s’ of recipe: it is an American version of a French recipe, that is itself a fantasy of what the French think a Hungarian pork chop preparation would be.&nbsp; It’s akin to culinary telephone, but the results are delicious.</p>
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<p>And to pair with it?&nbsp; A wine from a grape who’s trajectory parallels the pork chop!&nbsp; Pinot Gris has gone through as many evolutions as any grape in the past few decades; from being the rich, perfumed white wine of Alsace to becoming a code-word for cheap, cheerful, and thin as Pinot Grigio.&nbsp; Much like modern day farmers, our handling of Pinot Gris at Red Newt is meant to reclaim what this grape can be.&nbsp; Curry Creek Vineyard delivers an unctuous style of Pinot Gris year in and year out, and it is our honor to celebrate that beauty in this bottling.&nbsp;&nbsp;</p>
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<p>So enjoy this Finger Lakes wine from an Italian grape by way of Alsace, with the American-French-Hungarian recipe below: the combination brings a whole new meaning to fusion!</p>
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<h4><strong>RECIPE</strong></h4>
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<h4><strong>Ingredients:</strong></h4>
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<li>4 bone-in, thick-cut, pork chops</li>
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<li>Salt and freshly ground black pepper&nbsp;</li>
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<li>1 teaspoon paprika&nbsp;</li>
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<li>2 teaspoons peanut, vegetable or corn oil&nbsp;</li>
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<li>¾ cup finely chopped onion&nbsp;</li>
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<li>½ cup dry white wine&nbsp;</li>
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<li>½ cup heavy cream&nbsp;</li>
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<li>1 tablespoon Dijon mustard&nbsp;</li>
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<h4><strong>Instructions:</strong></h4>
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<li>Sprinkle the pork chops on both sides with salt, pepper and paprika.&nbsp; If preparing ahead, the seasoned pork chops can be left covered in the refrigerator for several hours, or even overnight, for better flavor.&nbsp;&nbsp;</li>
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<li>Heat the oil in a heavy skillet over medium-high heat. When hot, add the pork chops. Without moving or checking on them often, cook until nicely browned on one side, about 8-10 minutes.&nbsp; Turn and sauté until nearly cooked through, anywhere from 5-10 minutes longer depending on the size of the pork chop.&nbsp; If you can check with a thermometer, 145F is the target finish temperature for the pork chops for food safety and for juiciness.&nbsp;&nbsp;</li>
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<li>Sprinkle the onion between the pork chops and cook briefly. Transfer the pork chops to a platter; keep warm.</li>
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<li>Add the wine to the skillet and cook, stirring, until the liquid is almost fully reduced. Add the cream and cook over medium-high heat for 2 or 3 minutes at the most. Remove from the heat and stir in the mustard. Season with salt and pepper. Serve the pork chops with the sauce on top.</li>
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