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+--- Thread: Pierre Sparr Pinot Gris (/thread-10879.html)
- tandkvd - 07-09-2004
I finished work today across the street from Total Wines @ Park Rd. in Charlotte. They had just started the wine tasting for friday night. The 1st one I tried was the 2003 Pierre Sparr PG. 12.5 abv and 12.99. A very good wine I thought, and one that my wife would like. She did say she had bought some Tilapia for supper tonight.
Crisp citris flavors and maby a little peach. Although some of the other SW drinkers could describe it better than I can.
Matched very good with the pan fried Tilapia.
Milk with one egg to dip the fish in. Then a mixture of flour salt and pepper (I also like to chop up one clove of garlic and mix in with the flour). And fry in peanut oil 3 min. each side. Then pour out the excess oil, and deglase with the juice of one lemon, add 4 tbl sp butter and fresh parsley. Pour the mixture over the fried Tilapia. Delish!
BTW, I believe that this is my first Pinot Gris. And the bottle is empty and mother and I have about 1/4 of a glass left.
[This message has been edited by tandkvd (edited 07-09-2004).]
- Thomas - 07-10-2004
Nice stuff that P Gris and the tilapia sounds nice too.
- wondersofwine - 07-12-2004
I have good memories associated with eating tilapia. I first had it at a favorite restaurant in Carmel-by-the-Sea, CA with a group of colleagues from a conference. Next time I had it was at the prenuptial dinner for my nephew and his bride in Alexandria, VA.
- winoweenie - 07-12-2004
We have made good use of Tilapia here in Az. Our water source from the Colo River comes to us in a long canal. Weeds were a problem. Introducing Tilapia farms in the canals has cleaned up the canals and frunishes us with loads of tasty mild white fishies. WW