Wonderfully spicy aromas and flavors, which includes pear, clove and even vanilla. Rich full body that is well balanced and great paired with a cream sauce dish. The winery believes that this wine will age for 4 to 6 years, however if handled correctly you should get 8 to 9 years. Made of 100% Chardonnay grown in the Rouge Valley area, they aged in used oak barrels. Their written goal was not to mask the character of the wine with any heavy oak presents, which they achieved in my opinion. After talking to Bryon Wilson the winemaker you should look forward to the 2009 vintage, is planned to knock your socks off. He did mention the 2010 vintage did not give him the ripeness of the fruit he wanted. However I could tell from talking to him that Foris will be making a fantastic Chardonnay.
Buy this wine now! Case $141.00 for 12 bottles.
CHICKEN PASTRY WITH GOURMET SAUCE
4 oz. Onions Chopped 2 oz. Carrots chopped
2 oz. Celery Chopped 1 qt. Chicken stock
2 Tablespoon Butter 1 qt. Heavy or Whipping Cream
2Tablespoon Corn starch Sea salt and pepper if needed
Sauté onion, celery, and carrots until tender in butter, add chicken stock. Reduce until ½ amount, add cream, bring to boil, and add cornstarch mixture with water until thick.
Use 6 cooked puff pastry shells, large enough to hold 4 to 5 ounces. Grill 1-¾ lbs. chicken breasts, 3 bans of Asparagus using the top 2/3 of stalks. Be sure the chicken is warm using the above sauce, add in the Asparagus and pour into the pastry shells. Enjoy this with a rich Chardonnay with a light oak finish.
Please remember that if you see any wine in oregon I can sell it to you for less. You also can mix cases with many varties. Contact me personally at 503-910-9524 or firstname.lastname@example.org