My Wife’s Notes – 2010 8th Generation Pinot Gris – Mediterranean Halibut Over Green Beans

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Mediterranean Halibut Over Green Beans

  • 10-12 Cherry or Grape tomatoes, chopped
  • 6-8 large green Sicilian olives, pitted and finely chopped
  • 1/2 cup pine nuts
  • 6 large leafs of fresh basil, chopped
  • 2 tbls balsamic vinegar
  • 2 tbls olive oil
  • 2 halibut filets, lightly brushed with olive oil
  • 1/2 pound fresh green beans
  • 2-3 oz. soft goat cheese
  • salt and pepper to taste

Cut the ends of the green beans, add them to a pot filled 1/4 full with water, and heat to a boil.  When the beans are cooked to your liking, set the pot aside with lid on to keep warm.

While the beans are cooking, heat a medium-sized fry pan to medium-high and toast the pine nuts.  Make sure you don’t burn them; constantly stir or shake the pan to get a nice even toast.  When they have started to brown nicely, remove from heat and set aside in a small bowl.

In that same pan, reduce the heat to slightly below medium, and add the tomatoes, olives, basil, olive oil and balsamic.  Stir the mixture as it cooks, blending the flavors together.  Take half of the toasted pine nuts and add them back to the pan.  When the tomatos have started to fall apart from cooking, spoon the mixture into a bowl and set aside.

Turn the heat back up to medium-high, and pan-fry the halibut filets.  Cooking time will depend on the thickness of the filets, but try to keep the center of the fish rare for the best flavour.  Flip once to cook evenly, and when finished set the pan aside.

Drain the green beans and add the goat cheese and remaining pine nuts and stir; the heat from the beans should melt the cheese, coating them.  Spoon a good sized portion of the beans onto a plate.  Place a halibut filet on the beans, top with half of the tomato/olive/basil mixture, and serve.

When it comes to wine, I have some pretty strong preferences.  When presented with options, I’ll always default to a crisp, mineral-ly Riesling or a big juicy Meritage-style blend.  I think this is party because all the cheap bad wines tend to be labeled from the same few varietals.

Pinot Gris tends to show up in the cheap bottles, and it’s usually thin, sour and tart to the point of painful.  I avoid them like the plague, but in an effort to expand my wine horizons, I chose to find one that could change my perception of this grape.  In all the reviews I found, the Pinot Gris from 8th Generation in Summerland was consistently rated high, and seemed like a good candidate.  Plus I’m a huge fan of their Riesling, so the familiar label put me at ease right off the bat.

8th Generation Pinot Gris 2010

The 2010 vintage is described as being incredibly versatile, pairing especially well with seafood, so a quick and ideal pairing is Mediterranean Halibut over Green Beans.

Mediterranean Halibut over Green Beans

My Notes:

Pale greenish-yellow in the glass, this wine gives off light, sweet and fleeting nose of lychee, starfruit and sour green apple.  The first sip is shockingly rich; very full in the mouth, exotic fruits like dragonfruit and star anise pop as the wine travels over your tongue.  Minerality and a lime-like tang hits the back of the tongue, with a finish that is both crisp and long…this wine is a complete paradox.  Paired with the halibut, it is even more delicious; the slightly sour goat cheese, the headiness of the tomatoes and olives and the meaty fish mix exceptionally well with this wine. 90 points.

My Wife’s Notes:

“Wow, its tasty, and then it hits you in the back of the throat, y’know?.  This is really good.”

2010 8th Generation Pinot Gris. $19.99 from the 8th Generation Wine Shop.

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