Green Papaya Salad

The sour from the green papaya complements the tropical note in our pinot gris making this the perfect appetizer or first course for summer get togethers!

Bottle of white wine

Recommended Wine Pairing

Pinot Gris Reserve

After pressing, the Pinot gris Reserve is transferred to 5–6 year-old oak barrels for fermentation and aging. We use older or “neutral” barrels because we do not want a strong flavor of oak in this wine. However, we are seeking the rich, full, complex flavors and mouthfeel that develop over months of barrel aging. The neutral barrel is the perfect vessel to showcase the sometimes-overlooked potential of Pinot gris. Aged in French oak for 9 months. 13.3% abv. 144 cases produced

Green Papaya Salad

Recipe Courtesy of Brenna

Serve with Pinot Gris Reserve

Serves 4

Prep Time:

Cook Time:

Total Time: 20


1 peeled garlic clove
¼ tsp salt
1 Tbsp dry-roasted salted peanuts, more for garnish
2 fresh bird chilies or serrano chilies, sliced
½ tsp raw sugar
2 Tbsp fresh lime juice
1 Tbsp fish sauce (to taste)
8 coarsely chopped grape tomatoes
1 small to medium green (unripe) papaya
Lettuce for serving (optional)

*If you can’t find a green papaya, substitute the same amount of coleslaw mix


Step 1. In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, and sugar into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes, then add to bowl and mix lightly.

Step 2. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.

Step 3. Add papaya to bowl and lightly but toss together. Taste for seasoning. Mound in a bowl (this is where you can add lettuce beforehand if desired). Sprinkle with peanuts and serve.