Aromas of lemon zest, eucalyptus, and tangerine. The palate features bright citrus with firm acidity overlaying some rich texture and hints of yeasty complexity. The finish is long and lingering with flavors of orange zest and flinty minerality. Pinot blanc grown in Oregon has the richness and texture of a good coolclimate Chardonnay with some of the grass and citrus elements reminiscent of Sancerre. This balance of brightness and depth of flavor lets it pair well with mussels and many oyster dishes, yet it works just as well with scallops, shrimp and steamer clams. This wine also matches up extremely well with many Asian preparations, such as pulled pork and Korean ribs, which often have applesauce as an ingredient, or Thai dishes that have some heat balanced with coconut milk. In general, if your dish has both spice and richness, there is a good chance Pinot blanc will work with great results.