ORIGINAL WINE POURS: PENNER ASH PERLA RIESLING Friday, April 01, 2011
Botanist, viticulturist and Portlander Lynn Penner-Ash (who, with her husband, owns and operates Penner-Ash Wine Cellars in nearby Newberg) says her 2009 Perla—a Riesling grown from white grapes in the Chehalem Valley—is “peachy.”
But she means this more literally than figuratively.
Currently available by the glass at The Original, the Perla—a blend of Riesling (70 percent) and Pinot Gris (30 percent)—is drier than the usual German Riesling.
And because of the Oregon soil that grows these delicate white grapes, the flavor note that stands most out is peach.
“Specifically, it reminds me of biting into a peach just before it’s perfectly ripe,” she Penner-Ash. “Because of its acidity, it’s got that crisp, zesty feel.”
And while Rieslings are generally stored in stainless steel barrels, the Perla, Penner-Ash says, is a little more complicated. The Pinot Gris, with which it’s blended, is stored in white barrels, which balances the Riesling’s predominant biting crispness with the subtle richness, creaminess and buttery feel and flavor of barrel-aging.
So the next time you’re in for dinner, perfectly pair your Perla with appetizers, like our Dungeness Crab Cakes (served with frisée, mustard vinaigrette and a poached egg), our braised Bacon and slow-cooked Eggs or with our formidable served-on-the-bone Tails & Trotters Pork Shank (served with polenta, rapini and housemade pork rinds).