(continued)

Novinha:
What would you recommend eating with Pinot Noir, Pinot Gris?

Lynn Penner-Ash:
Pinot Noir, my favorite pairing is a lamb dish of sorts. Especially out here in the Pacific Northwest, where we raise lambs, and we have all the wild mushrooms. We always say that we have so many indigenous foods here, and they go so well with the indigenous wines.

Kenny:
Are you planning to visit Australia to check out the various wine growing regions?

Lynn Penner-Ash:
I hope to be in Australia for the cool climate conference in January. Isn't that ironic? It'll be warm there, then.

Fish:
Do you have a favorite Burgundy producer? That counts for either drinking or emulating. Hubert Lignier is my current favorite...

Lynn Penner-Ash:
My favorite burgundy is Rion, or Roumier. That's partially because I have a personal relationship with the winemakers there; they're very open to exchange of information, so I really enjoy tasting their wine and talking about their wine with them.

FrederickCooke:
Is it possible to order Rex Hill wines directly?

Lynn Penner-Ash:
It really depends if you're in a reciprocal state or not. I recommend that you visit our website, to see if you can.

Todd:
Are there any other less known wine regions in the US besides Oregon that you recommend?

Lynn Penner-Ash:
Less known wine regions than Oregon in the U.S. ... well, there are some nice wines from New York. We had a Pinot Noir producer from NY come out to the IPNC this year (International Pinot Noir Celebration). Other than that, I really concentrate on tasting Pinot Noirs. Not a lot of those from the South or Southeast.

Fish:
Which NY Pinot producer was it, Millbrook or Dr Konstantin Frank?

Lynn Penner-Ash:
Dr. Konstantin Frank.

pinotpalace:
As a mother of two, you must have an appreciation for the best Rex Hill wine to accompany macaroni and cheese; what are your recommendations?

Lynn Penner-Ash:
Oh boy do I! Don't forget the hot dog! My recommendations are whatever's cold, and easiest. I'd have to say that I mostly drink Pinot Gris with macaroni and cheese, to be quite honest.

merlot:
Any suggestions for good, full-bodied reds that are under $10 for every day? I think that some S. African wines are really good value now.

Lynn Penner-Ash:
I agree. I've also tasted some dynamite Pinot Noir coming from -- I have to admit -- California, from the Turning Leaf label, and it was I think $5.99, and it was a very good wine.

Fish:
Do you think there is any validity to Americans using the phrase "Burgundian" in describing their own wines? Is there a point in the wine-making process where you can decide whether you are going to produce a fruity "American" style or a more austere and elegant "Burgundian" wine.

Lynn Penner-Ash:
I try to avoid using the style "Burgundian." I prefer to say "Oregon-like," or "Oregon-style." I think people use Burgudian to mean the fresh compost aroma, the earthy notes, leather and spice, that people pick up in Pinot Noir.

Lynn Penner-Ash:
I like it.

pinotpalace:
Thanks for the tip. We had a '96 KR Pinot Noir with a full plate last night. I understand that you were involved in a special wine called the "petite faux pas"...can you tell me about this?

Lynn Penner-Ash:
How did you know?! Yes, I was there that night, you could say ... the petite faux pas was the result.

Lynn Penner-Ash:
It was late one night, and a New York restaurateur was working with me, and he was in charge of pumping over a tank of our Cabernet, and he took the Cabernet, pumped it over into the Chardonnay, so it became a blush wine. It was named, in a fit of silliness, "Le Petit Faux Pas," and it sold like hotcakes. And ... who do you know?!

Fish:
was that the rose made at Stag's Leap?

Lynn Penner-Ash:
Correct! I can't believe this haunts me to this day!

Lynn Penner-Ash:
It actually turned out kind of nice. It was our top of the line Cabernet and top of the line Chardonnay, so it was an excellent wine.

pinotpalace:
I don't know that restaurateur, but I do know how many balloons it takes to make a grape costume....

Lynn Penner-Ash:
Is this somebody I went to school with? Okay! The roller skating grapes!

Lynn Penner-Ash:
We all put on purple balloons and purple tights and roller skated down the streets of Davis one year. To "I Heard It Through the Grape Vine," no less!

FrederickCooke:
Ms. Penner-Ash's hour is up. Thanks for your time, Lynn! Any last words of wisdom?

Lynn Penner-Ash:
Well, thank you too! Be sure to look up our web site. If anyone has any more questions, please feel free to look me up via email.

Lynn Penner-Ash:
Thanks a lot, and goodnight!

Gary C:
Thanks Lynn. Great job!!!

FrederickCooke:
Thanks for coming everyone! Don't miss our next chat, when we'll be chatting with Dorie Greenspan, co-author (with Julia Child) of "Baking With Julia."

FrederickCooke:
Don't leave yet! We'll be announcing the winners of the Rex Hill wine openers momentarily...

FrederickCooke:
And the winners are...Todd, Ronaldo, and Gary C! Congratulations! I'll contact all of you by email tomorrow.

FrederickCooke:
Good night!

Want to see other chats? Want to know more about wine? Check out: Our chat with Graham Kerr