DaleW wrote:

> Nice offer by restaurant. I'm not a huge PB fan in general, but it
> does seem Oregon has some good ones.

I think that I've voiced this opinion before here, but I've come to the
conclusion that I prefer Oregon Pinot Blancs to Pinot Gris: lighter,
more aromaticity, easier to pair with food (IMO of course).

Mark Lipton

--
alt.food.wine FAQ: http://winefaq.hostexcellence.com