Enoteca – Fine Wine & Beer

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Taste and Value: Terrapin Pinot Noir and Gris (Fettucine Recipe!)

Posted by John Eckhart Posted on Oct - 19 - 2011

Terrapin Pinot NoirDear Enotecans,

You may have seen the “Turtle wine” on the shelf at Enoteca in the past. Two great varietals presented very well by Terrapin; Pinot Gris and Pinot Noir.

Classically done, staying true to their name. The Pinot Gris is lovely, I enjoyed it last night with fettuccine and squash in a light herb and white wine sauce. The Pinot Gris opens with soft tropical notes and ripe peach, hints of orange blossom peak through as well, balanced acid and moderate alcohol make this wine good on it’s own and very satisfying with food. Especially my dinner. (recipe below)

Terrapin Pinot Noir has been a long time favorite go to Pinot of mine, this vintage is no different. Medium bodied with vibrant flavors of dark cherry, violets, licorice and cinnamon. A very slight cedar smoke note leads the way to balanced acid and alcohol. Not a lean french style Pinot, this is true to Oregon; vibrant and true to the varietal. A lovely Pinot to enjoy alone or with food.

These wines are delicious and taste twice as nice as the price…whew, say that five times fast!

White WineTerrapin Pinot Gris:
[Member: $9.89 / Retail: $10.99 / Case Each: $9.34]
Great white wine to have around by the case.
Red WineTerrapin Pinot Noir:
[Member: $13.49 / Retail: $14.99 / Case Each: $12.74]
Holiday celebrations with Pinot are fantastic, at a value price even better.

(Winery is sold out of the Pinot Noir, we have access to a handful of cases.)

***Pre-Order to ensure the quantity you desire***

ETA: The wine you order will be here for Pick Up on October 26th. Your credit card on file will be charged and you will see an email receipt when it is here.

Fettucine with Heirloom Tomatoes and Squash Cream

Serves two.


  • 1 tsp olive oil
  • 1 small crock neck squash or zucchini, chopped
  • 1 small clove garlic, minced
  • 1/2 cup white wine
  • 1 small onion, finely chopped
  • 1 Tblsp heavy cream
  • 2 small heirloom tomatoes, or handful of sungold tomatoes, diced
  • salt and pepper
  • 8 oz fresh fettucine, cooked according to directions


  • Heat the oil over medium heat in a saute pan. Add garlic and onion, cook, stirring, about 30 seconds. Add squah and combine. (If very finely grated, it will be in clumps- that’s OK.)
  • Add wine to pan and cook, stirring, until reduced by half. Add cream and salt and pepper to taste. Cook until liquid is mostly reduced.
  • Turn off heat. Add cooked fettucine and tomatoes to pan and toss to mix. Remove to plate and serve immediately.
Categories: Fine Wine


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