Pinot Gris makes an excellent aperitif, and serves as a pleasing accompaniment to foods that typically go well with Chardonnay or other white wines.

Here are some great recipes for that bottle of Pinot Gris that you've been saving...

          Baked Fish

• Ingredients
  2 lbs. of fish
  2 tablespoons of butter
  2 level tablespoons of flour
  2 onions
  2 cloves of garlic
  Salt and pepper to taste
  1 cup of milk
  1 sprig of thyme
  1 sprig of chive
  4 dashes of Angostura aromatic bitters

• Instructions
  Clean and wash fish with lime or lemon.
  Season with tomatoes, onions, garlic, chive, thyme, salt and pepper.
  Put into a greased baking dish.
  Lay seasonings on top of fish.
  Make a smooth paste of the milk and flour and pour over the fish.
  Add butter and Angostura aromatic bitters and bake for 30 minutes in a moderate oven.
  Serve with boiled or fried potatoes.

        Chicken Parmesan

• Ingredients
  4 half chicken breasts, skinned and boned
  2 cans (14½ oz. each) Italian style stewed tomatoes
  2 tablespoons of cornstarch
  ½ teaspoon of oregano or basil, crushed
  ¼ teaspoon of hot pepper sauce (optional)
  ¼ cup of grated Parmesan cheese

• Instructions
  Place chicken in baking dish.
  Baked covered 15 minutes in preheated oven - at 425º F.
  Drain. Combine tomatoes, cornstarch, oregano and pepper sauce.
  Cook, stirring constantly, until sauce is thickened.
  Pour heated sauce over chicken and top with cheese.
  Bake 5 minutes, uncovered.
  Serve garnished with parsley.

          Linguini with Scallop & Basil Sauce

• Ingredients
  ¼ lb. of linguini pasta, preferably home made
  ¼ lb. of scallops (use half and substitute fish cut in same shape for the other serving)
  1 tablespoon each of butter and olive oil
  1 garlic clove, minced
  ¼ teaspoon dried crush red pepper flakes
  2 tablespoons of chopped fresh parsley
  4 tablespoons of chopped fresh basil
  ½ cup of cream
  Salt and pepper to taste

• Instructions
  Cook linguini according to package directions.
  While linguini cooks, heat both butter and oil in a small frying pan, add garlic and cook till just beginning to turn golden (do not allow it to brown).
  Add pepper flakes, parsley and basil, and cook for a few seconds.
  Add ½ cup of cream, the scallops, salt and pepper to taste and simmer 4 to 5 minutes or till scallops are cooked.
  Drain linguini, toss with sauce and serve.
  Grated parmesan cheese may be served over the dish if desired.

          Osso Buco

• Ingredients
  10 meaty veal shanks, 2 to 3 inches thick. Salt and pepper.
  1/2 to 2/3 cup all-purpose flour
  6 tablespoons butter, divided
  4 tablespoons extra virgin olive oil, 4 turns of the pan
  1 large onion, chopped
  2 large carrots, peeled and cut into a fine dice
  4 ribs celery, chopped
  6 to 8 cloves garlic, crushed
  3 sprigs fresh rosemary, stripped and finely chopped, about 2 tablespoons
  1/2 teaspoon allspice
  2 cups white wine
  1 (28-ounce) can chunky style crushed tomatoes
  2 cups chicken stock
  2 (14-ounce) cans, cannelloni beans, drained
  1 lemon, rind cut into pieces
  Gremolata:
  2 lemons, zested
  4 cloves garlic, crushed
  6 anchovy fillets in oil, drained
  1 cup flat leaf parsley leaves, 3 handfuls

• Instructions
  Preheat oven to 375 degrees F.
  Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Salt and pepper the shanks and coat lightly and evenly in flour. Working in 2 batches, brown shanks in 1 1/2 tablespoons each butter and olive oil. Transfer shanks to a large roasting pan. Add remaining butter and oil to the pan and saute the root vegetables and crushed garlic 5 minutes, seasoning them with rosemary, allspice, salt and pepper. Add wine to the pan and reduce 2 to 3 minutes, lifting pan drippings up off the bottom of your pot. Add tomatoes, chicken stock and white beans to the pan and remove from heat. Stir to combine sauce. Pour sauce and vegetables evenly over shanks. Cover roasting pan tightly and roast for 1 1/2 to 2 hours, until meat is very tender and pulling easily from bone. Baste meat in juices and sauce every 1/2 hour. In the last 1/2 hour, add lemon rinds to sauce.
  Combine lemon zest, garlic, anchovies and parsley in a large pile. Mill the mixture with your knife into a finely chopped condiment.
  To serve, place shank in a rimmed plate and spoon juices, beans and vegetable bits over and around meat. Top with a generous sprinkle of gremolata. Serve with Sauteed dark greens and crusty bread and/or garlic lemon potatoes.