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Wine Club Picks for May 2011 – Coeur de Terre Vineyard – McMinnville AVA

Tuesday, May 17th, 2011

As the weather begins to warm up heavier red wines get pushed aside for whites. Not Pinot Noir! This lovely red has the perfect flavor profile that early spring and summer dishes need.  We have found a wonderful Pinot from the McMinnville AVA in Oregon that should really make your summer dishes sing.  Keep in mind that foods with light spiciness that spend a short time on the grill are ideal for the forward fruit flavors of Pinot Noir.  Try pairing it with an herb-crusted chicken or pork tenderloin, or a peppercorn beef filet….or the wonderful salmon that Washington is known for. It also pairs beautifully with mild cheeses. Pinot is the perfect versatile wine to enjoy with all of these dishes. 

The Riesling we are featuring this month is from Coeur de Terre Vineyards. This fairly new winery is making a great name for itself and hands down, winemaker, Scott Neal knows how to make a true German style Riesling.  Make sure and read our article about the aroma of petrol in Riesling, before you open the bottle.  The strong “petrol” nose may be a first for you, so keep an open mind and be ready to experience what classic aged German Riesling is all about. 

Mark your calendars for July 23rd. Our annual BBQ event will take place at our home and we will be featuring award winning wines from Eaton Hill Winery out of Granger, WA. 

McMinnville AVA

This is our first time to feature this particular AVA. There are only six wineries in this AVA that are estate driven wineries. Coeur de Terre, is one winery that produces wines solely from their estate vineyards, all of which are within this unique AVA. 

McMinnville AVA was established in 2005 and 600 acres are dedicated to vineyards. It is entirely contained within the Willamette Valley AVA, running between McMinnville and Sheridan. McMinnville is one of the few AVAs that is designated in part based on elevation, with vineyards required to be between 200 feet (61 m) and 1,000 feet above sea level, where the soil and rock formations differ from surrounding areas. Primarily uplifted marine sedimentary loams and silt, the top soil is shallow and relatively infertile.

Coeur de Terre Vineyard

It’s not often that a winery is inspired by a rock….but it’s true if you are speaking about Coeur de Terre. Coeur de Terre, is French for “Heart of the Earth.”  While establishing their vineyard in 1998, Scott and Lisa  Neal found a massive heart shaped rock on their property and this rock symbolizes their dedication to working with nature.  Like many pioneers before them, they wanted to create the perfect Pinot Noir but with one important difference….they wanted to utilize only organic farming techniques. It continues to be important to them that they work sustainably with nature to create a healthy environment for their vines as well as for their family. 

We came across Coeur de Terre on a crisp spring morning in April, 2011.  We were on the hunt for artisan wines that used only fruit from the McMinnville AVA.  Not an easy task because many winemakers will use a combination of fruit from different AVA’s or they will use fruit from the larger Willamette Valley AVA.  Not so with Coeur de Terre.  Owners, Scott and Lisa Neal take great pride in producing estate grown Pinot Noir.  They do it all…..they live on the estate, they plant the vineyards, they farm the land and they make the wine.  

We met Lisa that morning as she was running their beautiful tasting room, which is spacious, open with views of their land. The fireplace was burning and its warmth took the chill off our bones from the morning air and mist. We were not only greeted by Lisa and her warm, inviting smile, but we were greeted by their family dog, Jack, as well.  A winery wouldn’t be a true winery, without the winery dog taking charge and welcoming its guests.  On a warmer day, their deck with Adirondack chairs would be the perfect place to relax and enjoy a glass of wine while taking in the view. 

Scott and Lisa moved to this location in 1998 after scouting potential vineyards over a Memorial Day weekend. Once settled, their first task was to plant a 3 acre block of Pinot which is known as “Renelle’s Block – otherwise known as “mother block, “ named after and dedicated to Scott’s mother, Renelle.  Eventually they planted another 13 acres of Pinot, blocks named after Lisa’s great-grandmother, Sarah, and their two daughters, Abby and Tallulah.  They are hands on and they are responsible for all aspects of the vineyard and winery operation. All new plants are grafted at the estate in their greenhouse from hand selected vines in their vineyard. All viticulture activity is directed by Scott and Lisa and all winemaking is done onsite in micro sized lots keeping the blocks separate until final bottling.   They produce approximately 3,000 cases a year.

Before leaving, we met Scott, the winemaker, as well as Scott and Lisa’s young daughters. It’s a true family affair and it didn’t take long to see the pride that they have for not only their family and friends, but for the land and the wines that they produce.

Coeur de Terre Vineyard 2008 Estate Pinot Noir (2010 Outstanding Wine—Oregon Wine Awards)

Using only estate grown fruit, selections from Renelle’s Block, Sarah’s Block, Abby’s Block and Tallulah’s Run.  This wine first impresses with an intensely deep hued wine that is brilliant, but nearly opaque to the intensity of color. The nose greets with spice and the scent of a cedar cigar box along dark cherry, coffee, and toasty tone. On the palate, the wine is deeply textured and presents itself with sweet luscious fruit reminiscent of dark pie cherries with spice and the estate’s signature minerality. The finish is long with hints of toffee, coffee and more spice.

Coeur de Terre Vineyard 2006 Riesling

This is Scott’s first attempt at Riesling—a true classic German style Riesling. Made with fruit from Hyland Vineyard located in the McMinnville AVA. Hyland has some of the oldest Riesling vines –dating back 30 years. This wine is vibrant with acidity opening to delicate floral notes and honey on the nose. In the mouth one gets minerality infused with nectarine, soft apple blossom, and pear. It gains texture and finishes with an infusion of honey, luscious peach and peach pit. 

Coeur de Terre Vineyard 2009 Oregon Pinot Noir (2nd Red selection for wine club members)

The McMinnville AVA is known for its intense Pinot Noirs of dark fruits and earthy overtones, and this wine lives up to these expectations. Intense red color lures you in with signature Coeur de Terre earthy aromatics followed by notes of dark cherry, toasty oak and pomegranate fruits and cedar cigar box. The soft lush palate embraces one with ripe fruits and layers of pie spice and minerality.  The wine shows nice structure with finely grained tannins, round mouth feel and deep roasted coffee overtones on a very nice finish.

Let’s Pair Up

Filet au Poivre—Pair with Coeur de Terre 2008 Estate Pinot Noir 

You Will Need: 

  • 4 (8 ounce) tenderloin steaks (about 1.5 inches thick)
  • Salt
  • 2 Tbsp whole peppercorns crushed
  • 1 tbsp unsalted butter                  
  • 1 tsp olive oil                             
  • 1/4 cup pinot noir               
  • 1.5 cups beef stock
  • 1/4 cup heavy cream 

Directions: 

Remove steaks from refrigerator 1 hour before cooking. Coat both sides of steak with salt and crushed peppercorns. Set aside. 

In a medium skillet over medium heat, melt the butter and the oil until they begin to smoke. Add the steaks and cook for 4 minutes on each side (medium rare).  Remove and place on platter covered with foil. Pour off the fat but do not scrape the pan clean. Deglaze the pan with wine. Stir in beef stock and reduce by half over medium heat.  Add the cream and stir to thicken and combine, until the sauce coats the back of a spoon.  Season with salt and pepper to taste.  Add the steaks back to the pan, spoon the sauce over and serve. 

Arugula, Goat Cheese, Beet Salad—Pair with Coeur de Terre 2006 Riesling

You Will Need: 

  • 2 lb beets   
  • 3 cups baby arugula   
  • 8 oz goat cheese   
  • chopped walnuts        
  • red wine vinaigrette 

Preparation: 

Preheat oven to 400. Wrap beets in foil and place on the middle rack of the oven and roast for 45 minutes to one hour. Let cool, peel and slice into strips. Wash the arugula and spin dry. Place arugula in a large bowl and refrigerate until ready to serve. Toss arugula with just enough dressing to lightly coat. Arrange on four plates, garnish with beets/ crumbled goat cheese and walnuts. 

Red Wine Vinaigrette: 

  • 1/4 cup red-wine vinegar  
  • 1 tbsp Dijon mustard  
  • 1 tsp sugar  
  • salt and pepper to taste  
  • 1/2 cup extra virgin olive oil 

Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue to whisk until thickened. 

**** Note:  The steak and the Goat Cheese Beet Salad may be served together and paired with either the  Estate Pinot Noir or the Riesling.  Keep in mind that Pinot Noir is a very versatile wine and believe it or not….this special Riesling is equally versatile. Give it a try!  ENJOY!

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“Petrol” Not Only for the Pumps

Tuesday, May 17th, 2011

This month we are featuring a Riesling that we found very unique and intriguing. Most of the Rieslings that we have featured in the past have been young, sweet or dry. All have been quite enjoyable and well received by our club members. This time however, you will notice a distinct difference in our selection. The character that really stands out in the Coeur de Terre 2006 Riesling is the so-called “petrol” note. This aroma can be somewhat polarizing. The Alsatians refer to it as “gout de petrol” which is a great term if you enjoy it. If you don’t, then like some, you may just refer to it as “kerosene.” 

Sometimes a very young Riesling exhibits a nose and to a lesser extent, a flavor that is best described as “petrol-like,” a term that suggests a slightly oily, petroleum or kerosene overtone, which is more appealing than it sounds and is highly appreciated among Riesling collectors. When Riesling is young, it usually has only a very slight petrol character. A classic aged German Riesling (the real ones, not those that are created and sold to the English-speaking world), have a pronounced petrol character. A true lover of Riesling will find this character highly desirable and they prize it greatly. 

What gives Riesling the petrol note? Well, it’s interesting but technical. If you are like me, I don’t really understand the chemistry behind it; but I will attempt to explain it to you without putting you to sleep. The aroma compound we are talking about is known as 1,1,6-trimethyl-1,2,dihydronaphtalene…otherwise known thankfully, as TDN. TDN is not often found in grape juice or in young wines. It originates from the gradual breakdown of protective plant molecules known as carotenoids. 

Carotenoids are pigments that absorb light. They are important in leaves to support photosynthesis (once the chlorophyll is gone from leaves in the fall, they give the leaves their orange, yellow and red colors). In the berries, these compounds absorb UV rays that would be harmful to the DNA and other cellular components. 

A good way of thinking about this is to think of carotenoids as grape sunscreen. When UV light is high, carotenoids build up during berry development to shield the cells from the harsh rays. Near the end of the growing season, the molecules break down into smaller components, some of which are precursors to very powerful aroma compounds. These aroma compounds are often bound to sugar groups and known as glycosides. Glycosides are not aroma-active, so they won’t be observable by smelling or tasting. However, during fermentation, yeast enzymes liberate glycoside-bound aroma compounds, helping to create the complex bouquet that we love about wine. 

TDN is created during the aging process from carotenoid precursors (terpenes) by acid hydrolysis. The initial concentration of precursors in the wine determines the wine’s potential to develop TDN and petrol notes over time. Factors that are likely to increase the TDN potential are:

  • ¨ Ripe grapes (accentuated by low yields and/or late harvest)
  • ¨ High light exposure
  • ¨ Water stress, which is most likely in regions that don’t practice irrigation. This primarily occurs in dry vineyard sites during warm and low-rain years
  • ¨ Warm soils 

These factors are considered to contribute to high-quality Riesling wines. The petrol note is in fact, more likely to develop in top Riesling wines than in simpler wines made from high-yielding vineyards. Riesling grown in warmer climates, such as Alsace, will tend to exhibit the petrol character earlier in their post-bottling development.  In addition to the intensifying and complexity of aromas, bottle-aging induces Riesling’s famous petrol aroma. If you have ever siphoned-off petrol, you will know that its strong vapor has nothing in common with the classic petrol aroma of a mature Riesling. It does not literally smell or taste of petrol. For those who really enjoy the honeyed richness of a great Riesling, petrol is one of the most recognizable words used to describe its classic aroma. 

I find the petrol character highly desirable. I know that if I put a dry vineyard estate Riesling in my cellar for 6-7 years, petrol will likely develop. But I also know that not everyone has developed a taste for this.  Therefore, a discreet amount of petrol aromatics is a great enhancer, too much can be a bit of a turn-off. I think that those who enjoy the taste of really strong and aged cheeses tend to like this type of Riesling. Those who lean more toward lightly flavored foods do not like it. What is very interesting about this type of Riesling is that it pairs beautifully with a large variety of foods. 

When you experience this type of wine, keep an open mind, get past the initial shock of the “petrol” aroma and enjoy what it does to your palate when paired with a great meal. If you don’t like the petrol character, then a good rule of thumb is “DON’T AGE RIESLING!!!” They will develop this characteristic more as you age them.

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Wine Club Picks for April 2011 – Agate Field Vineyards & Paradisos Del Sol

Tuesday, May 17th, 2011

Spring is in the air and if you are anything like me, you are anxious to get outside and enjoy some sunshine (which at times is hiding behind those gray clouds here in the Northwest.)  I am always looking for something new to do this time of year.  What better way to enjoy some sunshine but to travel to eastern Washington  and hike the vines on Red Mountain. Beginning in April through October 29th, you can be lead on a guided walk of the vineyards, a program called “Watch Wine Grow,” at Terra Blanca Winery and Estate. The walks run from 1-3 p.m. on Fridays and Saturdays. The cost is $15 and they encourage you to make reservations. 

Spring also means that I’m ready to put away the heavy sweaters and bring out the bright and cheery lighter ones.  It is the same with wine. I am ready to put away the heavier red wines for a few months and concentrate on the whites  Although it is not quite warm enough yet to really enjoy a crisp white wine on the patio,  we have found a really rich white wine that for all intent and purposes can stand up to any red wine. In our travels, we came across the Oyster White by Paradisos de Sol in the Rattlesnake Hills AVA. This is a very complex white wine and if you love the taste of brie and/or oysters, you will love this wine.  Just released in 2/10, it is already getting great reviews! We think it will be a great way for our wine lovers to make the transition from reds to whites this season. 

So here’s to spring….as we lighten up and air out our cellars. 

Our Pick for April 2011: 

Decisions, decisions!  As we traveled to eastern Washington in February, our goal was to find the perfect wines that represented both the Yakima Valley AVA and the Rattlesnake Hills AVA.  Both of these AVA’s share the climate traits of cold winters and long dry growing seasons with very low humidity.  The long summer days and cool nights, paired with minimal rainfall and lots of sunshine allow for the ultimate expression of fruit and a balance of flavors.  Our winery picks of the month are Agate Field Winery and Paradisos del Sol.  Both are unique and offer wines that are very true to the AVA they represent.

Featured Wineries:

Agate Field Vineyards

 

Our trip to the Yakima area in February was rather unique in that we experienced a lot of tumbleweeds as we drove around. It was a brisk February weekend and the winds were high and everywhere we looked, we saw tumbleweeds. Well, this was very fitting for our trip to Agate Field Vineyard. This winery has a “cowboy feel” to it as you drive up the long drive. With the wind howling and tumbleweeds scattered about, I thought I must be on a movie set for a western film. The building is rustic, made of logs. It has a second-story deck that overlooks the vineyards of Whiskey Canyon.  The tasting bar is made of knotty pine and high above the shelves of wine are wagon wheels. Beyond the tasting bar is the barrel room and this is where we met winemaker Bob Radke, pouring his premium wines. Bob has an infectious smile and a down to earth personality. He is one person who truly loves what he does. He likes keeping the wine production low (500 cases a year). This gives him a hands-on approach. This is a family business—founded by Ben Rashford and his wife, Ruth. Bob is not only their winemaker but he is their son-in-law. Their daughter, Ginger, is often behind the wine bar offering a generous pour. Don’t be surprised if you actually feel like you are part of the family after you experience Agate Field. We enjoyed all of their wines very much, but two that really stood out for us are our featured wines this month. .

AGATE FIELD 2006 La Moisson Red—92 Points Wine Spectator Silver Medal Winner

60 % Cabernet Sauvignon and 40% Cabernet Franc.  Firm and focused, deliverying a juicy core of black cherry, plum, black olive and mint, whizzing through a layer of fine tannins, zooming through the lively finish. Stylish aned complex, this has miles to go. Best from 2012 through 2017.  (250 cases made)

AGATE FIELD 2005 La Moisson Red (second red for club members) 89 points Wine Spectator—Silver Medal Winner

55 % Cabernet Sauvignon, 27% Cabernet Franc, 18% Merlot. An inviting wine that lures you to another sip with currant and dried tomato flavors up –front, shading in black olive and earthy –spice character as the finish lingers. Best from 2009-2015. (250 cases)

Paradisos Del Sol

Paradisos del Sol located in Zillah, WA, opened its doors in 2000 and owner and winemaker, Paul Vandenberg, never looked back. Paul named it Paradisos because when he walks through the vineyard he feels like he is in paradise. Paul has been making wine since 1983 and he views himself as a winegrower not a winemaker. He also feels that he still has more to learn and sometimes he is amazed at the way his wines turn out. For example, our featured white Semillion called Oyster White, is a unique white wine that was just released in February 2011. Paul told us that he really isn’t sure why it turned out the way it did this year and he isn’t really sure if he will be able to duplicate it again. This white wine is full bodied for a white and very complex and buttery. He only produced 88 cases of this wine and the public is crazy about it, especially if you love oysters and brie.  Will cellar well for several years.

We like visiting this tasting room because it is like visiting grandma’s farm. When you pull in, you may scratch your head and wonder if you are at the right place. A sign is posted that says, “Yes! This is a tasting room. Come on in!” There are colorful flags blowing in the breeze and you will be greeted by more than one chicken or turkey scratching the ground. Enter a cozy tasting room that is located inside the L-shaped rambler. More than likely you will be greeted by Paul and his wife Barbara who love to complement food and wine. You will be offered small bites (similar to a day at Costco—minus the wine) that will complement their flight of wines. Paul loves to educate the public about wine and he is a firm believer that great wine is grown not made.

PARADOSIS DEL SOL 2009 OYSTER WHITE

Carefully grown to have tropical fruit aromatics. Barrel fermented and aged in aged oak for roundness, suppleness and complex flavors. Crisp acidity brings harmony to a seafood dish—skip the lemon, you’ve got this wine!  Excellent with fish and poultry, especially oysters and don’t forget the brie.

Let’s Pair Up

Fried Oysters with Brie—Pair with Paradisos del Sol 2009 Oyster White (Serves 4)

You Will Need:

  • 1 dozen shucked Oysters                           
  • 4 ounces of Brie cut into 12 equal pieces
  • Creole Seasoning                                      
  • 1 tbsp olive oil
  • 1/2 cup flour                                               
  •  2 Tbsp minced shallots
  • 1/2 cup corn meal          
  • 1 Tbsp chopped garlic
  • 1/2 cup vegetable oil
  • 1 lb fresh spinach

Instructions:

Preheat oven to 400 degrees. Pat the oysters dry and lightly season them with creole seasoning. Mix the four and corn meal and add some more creole seasoning to it. In a large cast-iron skillet, heat the vegetable oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1-2 minutes on each side. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of cheese on top of each oyster and bake for about 2-3 minutes until the cheese melts.

In a sauté pan over medium heat, add the olive oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and sauté for 2-3 more minutes. Season with salt and pepper to your taste. To serve, mound the spinach in the center of a plate and arrange 3 oysters on top.

Herb-Crusted Leg of Lamb—Pair with Agate Fields 2006 La Moisson Red

You Will Need:

  • 6 tbsp bread crumbs
  • 6 tbsp unsalted butter—softened
  • 6 garlic cloves minced
  • 6 tbsp chopped flat parsley
  • 3 tbsp thyme
  • 3 tbsp chopped rosemary
  • 2 tbsp fresh lemon juice
  • one 7 lb bone-in leg of lamb fat trimmed
  • Salt and pepper
  • 1/4 cup Dijohn mustard 

Instructions: 

Preheat oven to 325 degrees. In a bowl, mix the bread crumbs with the butter, garlic, parsley, thyme, rosemary and lemon juice. Season the lamb all over with salt and pepper. Rub some of the herb mixture on the underside of the lamb and set in a roasting pan, fat side up. Spread the mustard over the top of the lamb, then pat the remaining herb mixture over the top of the lamb. 

Bake for about 2 hours, until browned on top and meat temperature registers 150 degrees. 

Transfer the lamb to a carving board and let rest for 15 minutes.

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Scoring Wine

Monday, May 9th, 2011

Take a trip to any wine shop or tasting room and you are sure to encounter bottles of wine that proudly display their wine scores. Many wine merchants, brokers and auction houses regularly include scores in their wine descriptions and wineries use them to market their wine. This practice of assigning a score to wine has had an incredible effect on the wine market. Scoring a wine enables the investor and trader to take a position, which can affect the market, even if they know very little about wine. The wine score also allows a wine novice to make decisions about a certain wine before purchase. The wine scores are also understood across the globe and wine buyers use it as a guide when purchasing wine. This scoring system also allows the wine producers to make a name for themselves and their wines. But be aware, with a high wine score comes a higher price for wine drinkers everywhere. 

Who Scores the Wine 

Many well-known writers and critics score wines on a regular basis. The most popular rating system is that used by the American critic, Robert Parker, who influenced the practice of awarding scores as points out of 100. Most wine publications have some type of wine scoring scale. When you find a wine score you will often notice many will have initials after them to indicate who supplied the rating. For example, if Wine & Spirits rates a wine it will have a (W&S) in parentheses. The following are the most well-known wine critics out there: 

¨ Robert Parker with Wine Advocate (RP or WA)

¨ Wine Spectator Magazine (WS)

¨ Stephen Tanzer’s International Wine Cellar (ST or IWC)

¨ Wine Enthusiast Magazine (WE)

¨ Wine & Spirits (W&S) 

What Do the Scores Mean? 

Scoring wines on a 100 point scale, with 100 being the best, most critics follow the same scoring patterns, which can be summed up as follows: 

¨ 95-100—an extraordinary wine of superior quality, which is classic and collectible

¨ 90-94—an outstanding wine with superior character and style

¨ 80-89—the wine is good to very good, and has many wonderful qualities

¨ 70-79—The wine is an average, drinkable wine

¨ 60-69—Below average and not recommended

¨ 50-59—undrinkable 

Out of all wine critics in the world, Robert Parker is the most influential. His critique has a profound effect both on prices and market demand for fine wines around the world. Historically, the wines that Robert Parker scores highest, particularly those awarded more than 90 points tend to be the wines that show the biggest increase in value. Collectors flock to wines in the 95 to 100 point range and most are willing to pay a premium price for quality wines. Even less expensive, widely

Qualities That Are Considered 

Wine critics have experienced palates and they can often detect subtle nuances in wine that the average wine drinker would not. When they critique a bottle of wine and assign a score, they are looking at the following: 

¨ The color and clarity of the wine

¨ The wine’s aromas

¨ The structure of the wine, including underlying tannins and how well the wine will age

¨ The initial flavors in the wine

¨ The underlying tones and flavors

¨ How long the wine will linger on the palate “the finish”

¨ How the wine coats the palate

¨ How the wine compares to other examples of the varietal and style 

Often, the differences between a very good bottle of wine and an outstanding bottle of wine are so subtle that the average wine drinker won’t be able to tell the difference. Just because a wine doesn’t rate in the 90’s doesn’t mean it isn’t a good wine. It’s really up to the individual to decide how much they are willing to pay for a 95+ point wine. 

Also keep in mind that wine changes character as it ages. A wine score may very well change over the life of the wine. Many critics will go back to certain wines and taste them again, providing new scores. 

Last but not least, keep in mind that wine scoring is subjective. Many will use wine scores to keep them away from a really bad choice, but don’t be afraid to try wines that aren’t rated in the good to superior range. I have often found wines that I really love, regardless of what Robert Parker said about it.

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Wine Club Picks for March 2011 – Bella Terrazza Vineyards & Ryan Patrick Vineyards

Monday, May 9th, 2011

We ended the month of February in a big way this year. We had a wonderful tasting party at our home on the 26th , and we ended our evening by having dinner at our favorite wine bar , Northwest Vintage, in downtown Puyallup. A big hearty thank you to all 30 you who attended our tasting party. We enjoyed seeing familiar faces and we really enjoyed meeting new people , some who came from our meet-up group and others who are members of the Madsen Cellars wine club. 

A special thanks to Dana Madsen, owner and wine-maker of Madsen Cellars, who brought a wonderful flight of wines for our tasting, and graciously poured for our event. This allowed us to mingle with all of you and to catch up on your wine interests and wine jaunts.  

During our tasting event, many of you asked how I manage to make such a variety of foods that pair so well with the wines that are served.  It takes thought and effort, but it really isn’t too difficult. I have given you some pointers in this newsletter that will help you if you should want to try your hand at pairing wines with food, or putting together your own tasting party or dinner.   Many of you have also requested my recipe for the Shrimp in Dill Sauce that pairs perfectly with Chardonnay. Feel free to email us with your request and I will make sure and send you a copy of that recipe or go to our website and you will find the recipe in the March 2010 newsletter archive.  

Our next event will be in July. It will be our annual BBQ and we will set a date soon so you can mark your calendars accordingly.

Pick of the Month:

Our two picks for the month of March are wines from Bella Terrazza Vineyards and Ryan Patrick Vineyards.  Both tasting room are in Leavenworth and both use estate grown grapes from the Columbia Valley AVA.  We visited these tasting rooms during our recent trip to Leavenworth in February.  Leavenworth is a wonderful Bavarian town worth visiting any time of year, but especially during the winter months. The Bavarian village blanketed with snow is something  to behold.  Make sure and read our blog about our recent trip to Leavenworth, where we enjoyed visiting the numerous tasting rooms within walking distance of each other in downtown Leavenworth, and where we enjoyed their annual winter Bavarian festival….smooshing anyone?  We hope you will enjoy our selections, which left us wanting more after our first sip. 

 Bella Terrazza Vineyards:

The name “Bella Terrazza,” is Italian for “Beautiful Terrace.” This depicts the setting of the actual winery which is located on a southwest-facing terrace perched above the Wenatchee River in the Sleepy Hollow area west of Wenatchee. February really isn’t the best time to venture to the winery, but we enjoyed their cozy tasting room which is located under Der Sportsman in Leavenworth on Front Street. It has a feeling of entering a wine cave. Barrels line the back wall and a wine bar welcomes you. A few small tables are available, where you can purchase a glass of wine and visit with owner and winemaker, Bob Richards. Bob’s red wines are intense and full of flavor and his whites are crisp and very refreshing.  We came to understand and appreciate Bob’s love and philosophy of winemaking.  His motto is “Local Vines Creating Exceptional Wines.” He is a true believer that wines are made of “people, memories, commitment, dedication and passion.” Their vines were planted in 2001 and they were licensed in 2006.  Bob understands the true meaning of artisan wines.  He only produces 1200 cases each year and he plans to keep the production about the same in the future. He may be fairly new to this business by wine standards, but Bob definitely knows what he is doing.  When we return to the Wenatchee area this spring/summer, we plan to stop in at their actual winery.  We have heard wonderful things about its atmosphere.  It is connected to the family nursery, where you can pick your own blueberries when in season, as well as enjoy a wonderful picnic on the lawn while taking in the view of the Cascade Mountains and the Wenatchee River Valley. I’m sure that when we return to see Bob and experience his new wines in the future, we will be treated with great care.

Bella Terrazza Lemberger

This wine opens with aromas of black currant and green olive. Smooth in tannin. This is a medium bodied red that tastes of deep black cherry with a long walnut finish.  Pair with any pasta/cheesy dishes, turkey, barbecued meats, lamb, veal, chicken in red sauce. Pairs beautifully with bleu cheese and goat cheese. Try a bit of chocolate with it as well.

Bella Terrazza Estate Grown Cabernet Franc (second red selection)

Beautiful garnet color with distinctive aromas of chili peppers and plum. Bold and fruity in the mouth with a spicy lingering finish. Pairs with poultry, lasagna, couscous with meat, Middle Eastern fare and Greek cuisine.

Ryan Patrick Vineyards:

This winery is owned and operated by Terry and Vivian Flanagan. They opened for business in 1996 and named their new venture after their two sons, Ryan and Patrick, both of whom are now instrumental in the family business. Their first tasting room is located in the heart of Leavenworth, WA. On the numerous occasions that we have been to this tasting room, it has always been packed. No need to wonder why. The atmosphere is pleasant, the tasting room staff are cheerful and knowledgeable and most of all, we all have come to love and respect wine-maker, Craig Mitrakul. Craig has been an integral part in the winery’s success and is proving to be one of Washington State’s most desirable winemakers, producing award-winning wines. Most of the wines produced are estate wines, using fruit grown from three separate family-owned vineyards in North Central Washington. The vineyards are near Quincy, WA which will soon be listed as the Ancient Lakes AVA, which when granted will be the newest viticulture at in Washington.

Ryan Patrick 2008 Reserve Chardonnay

Their best Chardonnay to date! Tropical fruit aromas greet your nose with delightful floral notes, oak and hints of butterscotch. Smooth, velvety texture showing bright acids and clean, fresh pear and green apple at mid palate. Long, clean finish with notes of honey and grapefruit.

Let’s Pair Up:

Bella Terrazza Lemberger—Pair with Mushroom and Goat Cheese Pizza

You will need:

  •  1 pkg (13.8 oz.) refrigerated pizza dough                      
  •  2 tbsp olive oil
  • 1 red onion thinly sliced                                                          
  •  3 cloves garlic, minced
  • 1 8 oz pkg sliced button mushrooms                      
  • 1 6 oz pkg sliced cremini mushrooms
  • 1 5 oz. pkg shiitake mushrooms                                                    
  • salt and pepper
  • 1 4 oz. pkg goat cheese, softened
  • 2 cups shredded mozzarella cheese
  • 3/4 cup sun-dried tomatoes (not packed in oil) finely chopped

Instructions:

Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray and shape dough into large rectangle on the baking sheet. Bake for 7 minutes or until set. Cool slightly.

Heat oil in 12 inch skillet over medium high heat and add the onion, cook and stir for 2 minutes. Add garlic; cook for 30 seconds. Add the button and cremini mushrooms. Cook for 5 minutes then add the shiitake mushrooms; season with salt and pepper. Cook 10 more minutes or until liquid has evaporated.

Spread goat cheese on pizza crust. Sprinkle with 1.5 cups mozzarella cheese and tomatoes. Top with mushroom mixture. Sprinkle with remaining 1/2 cup mozzarella cheese.

Bake 10-12 minutes or until cheese is melted and crust is golden brown. Serve immediately.

Ryan Patrick 2008 Reserved Chardonnay—Pair with Chicken and Mushroom Fettuccine Alfredo

(made in a slower cooker and served 6-8)

You will need:

  • 1.5 lbs chicken breast tenders
  • 16 oz cremini mushrooms cut into thirds
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 oz. cream cheese, cut into chunks
  • 1.5 cups Parmesan cheese
  • 1.5 cups whole milk or half and half
  • 2 sticks butter cut into pieces
  • 1 lb pkg uncooked fettuccine chopped parsley

Instructions:

Spray slow cooker with nonstick cooking spray. Arrange chicken in a single layer in the bottom of the slow cooker. Top with mushrooms; sprinkle with salt, pepper and garlic powder.

Combine cream cheese, parmesan cheese, milk or half and half and butter in a medium sauce pan over medium heat. Whisk until smooth and heated through. Pour over the mushrooms. Cook on love for 4-5 hours or high for 2-2.5 hours.

 Cook fettuccine according to the package directions; drain. Add to the slow cooker and toss to coat. Sprinkle with parsley and more Parmesan cheese.

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Classic Food and Wine Combinations

Wednesday, March 30th, 2011

Everyone seems to have their favorite combinations of food and wine. As I have said many times, there are no rights and wrongs, no absolutes. If you like a particular wine and food combination, no matter how eccentric, feel free to indulge.  Remember you are not looking for the one and only perfect match. Most dishes can be paired with several different and contrasting types of wine. 

Food universally has changed over time. It is common now to mix, match and borrow techniques and flavors and spices from any number of cuisines. Today we have new foods and some new ways with wine.  Believe it or not, an oaky chardonnay can sometimes pair beautifully with a steak just as nicely as a red wine.  It can be a bit confusing, so below I have given you some pairings that will hopefully make it a bit easier for you. Remember, they are only suggestions, nothing more. 

Riesling: Chinese and lightly spiced food, sun-dried tomatoes, red peppers, salads, roast vegetables, fish, cold roasted meats, apple and apricot tarts. 

Sauvignon blanc: Thai food, asparagus, goat cheese, salads, vegetables (not mushrooms), fried fish, shellfish, sharp sauces. 

Chablis: all fish, except the most oily, high fat cheeses such as Chaource, Camembert, Coulommiers.

Pinot blanc/Pinot Gris (not late harvest sweet): fish, quiches, chowder, risotto, pasta with creamy sauces, chicken.

Cabernet Sauvignon or Merlot:  meat, poultry, lamb, bean dishes. It also can pair nicely with tuna if the wine isn’t too tannic.

Pinot Noir:  salmon, monkfish, tuna, mushrooms, pork, duck, quail.

Italian Reds: complements most savory foods, but avoid fish

Syrah/Shiraz:  roast turkey, goose, duck, sausages, barbecued meats and vegetables, meaty casseroles.

Pairing with International Cuisine:

Chinese: Can be a challenge for wine. Most wines are too powerful or too dry. The best choice is a dry, dry/fruity (not sweet) Riesling. Brut champagnes can also work well.  Most reds do not work well. However, a lightly chilled Pinot Noir can work.

Thai:  The best choice is Sauvignon blanc.  Riesling and a un-oaked lemony Semillon can also work well.  Try to stay away from reds.

Japanese:  Best bet is a German Riesling or Brut champagne, especially blanc de blanc or a dry sparkling wine. Beef dishes such as teriyaki are best paired with a low tannin red such as pinot noir.

Indian:  This cuisine is known for its hot spices and complexity of flavors, therefore it is hard to find the right wine. White wines are best, especially un-oaked whites such as Semillon, Marsanne, Muscat and Riesling.  If you love only red wines, then you might try a red Bordeaux.

Perfect Cheese Pairings 

When I host the quarterly tasting parties, many often wonder how I pair the foods with the wines that are featured.  Below is a quick rule of thumb when putting cheese, wine and light foods together.

Bleu:   

Wine: Cabernet Sauvignon, Port, Sparkling, Syrah, Ziinfandel, Lemberger

Food: Figs, apples, pears walnuts, nut breads, steaks, vegetables, pasta salad

Camembert:

Wine: Beaujolais, Chardonnay, Pinot Noir

Food: Berries, peaches, plums, hearty breads, hazelnuts

Gouda:

Wine: Merlot, Riesling, Fruity Zinfandel

Food: Red apples, grapes, pears, toasted almonds, dark breads

Medium Cheddar:

Wine: Gewurztraminer, Medium-body Merlot, Riesling, Syrah

Food: Apples, grapes, cherries, hazelnuts, dark break, water crackers, egg dishes, sauces, pasta, party trays,  sandwiches, burgers

Monterey Jack:

Wine: Merlot, Sauvignon Blanc, Fruity Ziinfandel

Food: Plums, peaches, toasted pecans, salsa, sandwiches, burgers, salads

Pepper Jack:

Wine: Syrah

Food: Grapes, salsa, grilled meat, rustic breads

Sharp Cheddar:

Wine: Cabernet Sauvignon, Champagne, Chardonnay, Riesling

Food: Hazelnuts, apples, grapes, pears, peaches, mushrooms, water crackers, sandwiches, burgers.

 Cheese Spread for Forty

  • 10 oz. grated sharp cheddar cheese
  • 8 oz. softened cream cheese
  • 2 tsp Worcestershire sauce
  • 1-1/2 tsp grated onion
  • 1 ½ tsp minced fresh garlic
  • 2 sliced pears
  • ½ cup roasted hazelnuts finely chopped

Combine the first five ingredients in a mixing bowl. Beat with a mixer until well blended. Slice the pears into wedges and place on a tray. Place a half oz. dollop on each pear slice and sprinkle with hazelnuts.

Variations:

Heat spread for 2 minutes in microwave for dipping

Replace the Worcestershire sauce with your favorite wine.

Add one of the following: spices, fresh herbs, fresh or dried fruit, smoked fish.

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Gruner Veltliner “The Groovy Grape”

Saturday, February 26th, 2011

I must admit that Gruner Veltliner is a new wine for me. I have heard about it in passing and I have seen it on wine lists occasionally when dining at fine restaurants in larger cities. However, I have never really thought about ordering it or having it with a meal. If I want a white wine from Europe, I typically select a Riesling, quite possibly because I am more familiar with Riesling and because I can pronounce it successfully. (Why make a fool of myself when I don’t have to!)  It wasn’t until recently when I took a trip to the Columbia Gorge AVA in Hood River, Oregon, that I decided to try this wine. After my first taste of Viento 2009 Gruner Veltliner, I was hooked!!! I have always admired Rieslings but I fell in love with the Gruner’s intense purity and minerality. Immediately I had to learn more about this varietal.

First things first, I knew I had to learn how to pronounce it correctly. It’s my understanding that most Americans pronounce it VELT-leen-er but Austrians will correct you immediately and tell you that it is pronounced Velt-LEEN-er. Its nickname is GruVe (groovy). It is the most widely planted white grape variety in Austria. It makes up about 1/3 of all the vineyard land in the entire country, albeit a country the size of Maine. Most wine producers in Austria make more Gruner than Riesling because it is easier to grow and it is the source of some top Austrian wines.

Grunr Veltliner became popular in American in the mid to late 1990’s. It was trendy and “groovy” at the time and it could be found on many wine lists in upscale restaurants across the country. Like most trends, they fade away over time. For some reason, this trendy wine went by the way side for a while but it is surprisingly making a come-back and many sommeliers and wine directors have started selecting this wine again because it pairs so well with so many things. Gruner Veltliner is incredibly versatile. It is known for its spicy minerality and firm acidity. It pairs well with chicken and fish but it pairs equally well with those difficult vegetables like asparagus and artichokes. It is also a wine that can be enjoyed young or it can be cellared for several years, allowing its complexity to develop.

With Gruner Veltliner’s popularity on the rise, this grape varietal is now being grown and bottled by wineries and vineyards in Oregon, Maryland, and the Finger Lakes region of New York State and parts of California. Austria will probably always produce more of this grape than any other country, but it is nice to know that wineries in America have recognized this beautiful grape for what it is and they are taking steps to introduce it to the masses and hopefully bring back some of its popularity. I know for sure that when I see Gruner Veltliner on a wine list at a restaurant, I will select it over a Riesling any day…why? “Because, it’s always good to be groovy!”

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Wine Club Picks for January 2011 – The Pines 1852 – Columbia Gorge and Columbia Valley AVA’s

Monday, February 21st, 2011

Dear Wine Club Members 

It is hard to believe that it has already been two years since we started this unique wine club of ours.  So many wine makers are excited about our concept of featuring small artisan wines by AVA.  There are literally hundreds of wineries in Washington and Oregon and we have only scratched the surface. It seems that on a monthly basis, new wineries are popping up everywhere. Not all of them meet our criteria when selecting premium wines, but it goes without saying that we are hugely indebted to the hundreds of wine industry personnel who work the tasting rooms  and welcome us with  a generous pour of wine and a warm smile. 

Sometimes an incredible wine maker is just around the corner. During our holiday shopping trek, we happened to drop in on Madsen Family Cellars near Olympia, WA. Not expecting a lot, we entered their tasting room in the warehouse area of Lacey.  The tasting room is nothing fancy, but  one should not judge a book (or wine) by its cover.  The Chardonnay, both oaked and non-oaked, were very good, the off-dry Riesling….perfect.  Then we started on the reds.  OH MY!!!  Using fruit from Horse Heaven Hills and Red Mountain AVA’s, winemaker Dana Madsen has crafted a robust line-up of premium red wines….many of which have won awards and have received 92 pts.  Needless to say, we ended our shopping day on a happy note with several bottles in our van. Before leaving, we invited Dana to share his wines with our members at our quarterly party in February.  Mark your calendars for the 26th of February. Dana will be joining us at our home where everyone will be able to taste some of his award winning creations.

Our Pick of the Month:

This month we are taking our wine club members back to the Columbia Gorge AVA and the Columbia Valley AVA. Why these two AVA’s? Our featured winery “The Pines 1852,” is unique in the fact that the Pines Vineyard has fruit unique to both AVA’s. Half of their vineyard meets the Columbia Gorge AVA requirements and the other half meets the Columbia Valley requirements. You might think of it as an invisible line drawn down the middle of this vineyard where the two AVA’s meet. Note the label on the Pinot Gris, it’s fruit comes from the Columbia Gorge AVA, while the label on the Old Vine Zinfandel indicates that its fruit is from the Columbia Valley AVA

Featured Winery of the Month:

The Pines 1852

The Pines 1852 was open for business in 2001 and is owned and operated by Lonnie Wright.  According to Gretchen, the tasting room extraordinaire, Lonnie is considered a “grape guru,” in the Columbia Gorge area. Nobody knows the Columbia Gorge AVA better.  Lonnie has been responsible for the Pines Vineyard since 1982, when he revived the old vine zindfandel that was planted….you guessed it..”in 1852.”  In addition to that, Lonnie is responsible for approximately 200 acres of grapes throughout this AVA and many in the wine industry such as Sineann, Pheasant Valley, Cathedral Ridge, Mystic, Eola Hills and Maryhill, depend on the grapes from vines that are planted and maintained by Lonnie. 

Like any successful winery, it takes a team effort. The perfect combination came together in the 1980’s when new wine-maker Peter Rosback contacted Lonnie Wright because he was in need of some grapes. Like many new wine-makers, their creations start in a garage or a basement.  Peter began his wine production in his basement using the Old Vine Zinfandel provided by Lonnie.  As Peter continued to grow his business, Lonnie continued to add new plantings to the Pines Estate Vineyard.  In the early 1990’s Peter Rosback started his own winery, Sineann, in Newberg, Oregon, using many varietals from the vines planted and nurtured by Lonnie. In 2001, Lonnie created his own label “The Pines 1852,” and Peter Rosback continues to be the winemaker to this day. 

We have visited this tasting room on several occasions when visiting Hood River, Oregon.  A trip to Hood River would not be the same if we didn’t stop in for a tasting. We always enjoy our visit with Gretchen, who manages the tasting room and her knowledge about the wines, their origin and the history of the vineyards is quite amazing. When you visit this tasting room, make sure and take your time. They have quite the lineup of regionally grown varietals. You’ll start with their pinot gris and viogonier – both of which are superb.  Their most popular wines are Lonnie’s zins and the port-style zinfandel called Sweet Sierra. The Old Vine Zinfandel is by far one of our absolute favorites and we know that we must get there soon after its release, because more than likely it will be gone.  As you enjoy the wines, you will also enjoy the art gallery that shares the space with the tasting room. Although you cannot take your wine glass into the gallery area, it is worth your time to take a look before leaving.

The Pines 1852 Old Vine Zinfandel 2009

The Old Vine Zinfandel was first planted in Dalles, Oregon in the late 1800’s by Louis Comini, an Italian stone mason. Louis Comini brought grape vines from his homeland in Genoa, Italy, and planted them in the Columbia River Gorge. This Zin is made from those grapes from the Pines Vineyard, one of the oldest vineyards in the Northwest. Interestingly, half of this vineyard is located in the Columbia Gorge AVA and the other half is in the Columbia Valley AVA.  This Zin displays complexity of flavors that only come with age with black pepper, currant, and chocolate covered cherry and aromas of raspberry, cherry and a hint of smoke. This wine will not disappoint your palate with its full-bodied finish, long legs and deep garnet color.

The Pines 1852 Big Red 2007 (2nd red for 2-red wine club members)

This blend is a crowd favorite. It is a unique blend of Cabernet Sauvignon, Merlot, Syrah and Zinfandel. This wine brings together the best of four wines for a hearty blend with a full mouth-fell. Long legs, jammy berries and a peppery finish make this wine great with steak and pasta

 

 

 

 

 

The Pines 1852 Pinot Gris 2008

The 2008 vintage is a classic Alsacian-style. Almost bone-dry, displaying characteristics of green apple and Meyer lemon with a hint of pear with aromas of pineapple and citrus. This fruity, crisp Gris is best if served chilled. Pairs well with chicken and fish.

 

 

 

 

 

 

Let’s Pair Up:

Portobello Sirloin and Fettuccine—Pair with The Pines 1852 Old Vine Zinfandel 2009

You Will Need: 

  • 1/2 cup zinfandel                         
  • 3 tbsp soy sauce
  • 3 tbsp Worcestershire sauce
  • 3 garlic cloves minced                  
  • 2 tsp olive oil                  
  • 1/2 tsp dried oregano
  • 1 small onion sliced                     
  • 12 oz lean sirloin cut into thin strips
  • 12 oz Portobello mushrooms sliced     
  • 8 oz spinach fettuccine

Let’s Get Started: 

In a large zip lock bag, add the zinfandel, soy sauce, Worcestershire sauce, garlic, olive oil and dried oregano. Add the onions, mushrooms and sirloin.  Put in refrigerator and let marinated meat  sit for at least four hours. Rotate the mixture from time to time, making sure that all the beef and mushrooms absorb the marinade. 

Prepare fettuccine according to packaged directions—omitting the salt and oil. While fettuccine is being prepared, heat a large skillet over medium heat. Place half the beef mixture in the prepared skillet and cook for about 4 minutes until the meat is no longer pink in color.  Remove and set aside. Place the remaining beef mixture in the skillet and cook for the same amount of time. Add the reserved beef mixture with its juices back to the skillet, increase heat to high and cook for five more minutes.  

Drain pasta and serve beef mixture over the fettuccine. Serve with a light salad. 

Creamy Lemon Pasta with Chicken—Pair with The Pines 1852 2008 Pinot Gris 

You Will Need: 

  • 3 boneless/skinless chicken breast halves
  • 1 lemon quartered 2 tsp garlic powder divided
  • 1 tsp black pepper divided
  • 28 oz chicken stock
  • 1/4 cup fresh lemon juice
  • 1 8 oz pkg of rotella pasta
  • 1 cup heavy cream
  • 1 tsp grated lemon zest 

Let’s Get Started: 

Preheat oven to 350 degrees.  Place chicken in a lightly greased baking dish. Squeeze the lemon over both sides of the chicken and sprinkle with 1.5 tsp of the garlic powder and 3/4 tsp of the pepper.   Bake for 40 minutes, or until the juices run clear.  

While the chicken is cooking, place the chicken stock in a sauce pan and add the remaining garlic powder and pepper. Bring to a boil and then add the lemon juice and pasta and cook over medium heat until all the juice is absorbed. About 25 minutes. Stir occasionally.  When chicken is done, cut into bite size pieces and add to the pasta. Add the cream and the zest. Stir well and cook for about 5 more minutes. Remove from heat and let rest for 5 minutes.

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The Mystery of Zinfandel

Monday, January 17th, 2011

The Zinfandel varietal is the varietal with the most confusing history. We do know that it dates back to the 1820’s when Long Island nursery owner George Gibbs imported several grape vines from the Imperial collection in Vienna. By the 1850’s, it made its way to California. How and by what means, is still a mystery. By the 1880’s, Zinfandel was grown in abundance in California due to the vines ability to produce large quantities of fruit.

The origin of this varietal has been discussed and disputed for years. It was once thought that it originated in southern Italy’s Apulia region, where the Primitivo variety is widely grown. Years of research then concluded that it was genetically related to the Plavic Mali grape from Croatia. The studies continued and through research and DNA studies by Croatian and UC Davis researchers, it is now believed that the roots of Zinfandel, as well as Primitivo come from the Crljenak Kasteljanski variety from Croatia (in former Yugoslavia). But, everyone loves a mystery and many today still question its origin and believe it came from Greece or Albania instead. Regardless of its origin, it found its home in California. Zinfandel wines are one of California’s oldest wine varietals. It is one of the most popular grapes in the state, second only to Cabernet Sauvignon.

Another mystery is the fact that Zinfandel is difficult to cultivate successfully outside California. Zinfandel does well in California’s hot interior valleys, cool coastal regions and high altitude locations. Zinfandel is also grown in South Africa, South America, Oregon, Washington and Australia. However, many believe that the wines produced outside of California cannot begin to compare or compete with top level California Zin’s. This may have been true in years past, but I believe some of the best Zinfandel’s come from the Columbia Gorge AVA and the Applegate Valley AVA of Oregon. True, Zinfandel is not a grape which leaps to mind when you think of Oregon appellations, but if you know where to look, Zinfandel wines can be found from a state not otherwise known as a haven for Zin. Our picks to consider are Troon Vineyards (Applegate Valley AVA) 2008 Reserve Zinfandel, which took Double Gold in 2010 Oregon Wine Awards. Their 2006 Reserve Zinfandel took Gold in 2009 at the San Francisco Chronicle (I wonder how many California Zins took that award as well?) The 2007 Zinfandel from Cathedral Ridge (Columbia Gorge AVA) took Silver in the San Francisco Wine Competition. Our other big favorite is The Pines 1852 (Columbia Gorge AVA) Old Vine Zinfandel 2008, 2009.

There is really no other varietal that offers the variety of styles we see in Zinfandel. Zinfandel has the ability to play the chameleon. A Zinfandel can be white (light pink), or red, dry or sweet, sparkling or still. It can be late harvested for a dessert wine or made into a spectacular Port. It can be a zesty, berry-fruity red, or a spicy and tannic. Older grape vines are used to produce the highest quality Zinfandel wines as they produce a better depth of flavor, while younger vines are often used to make White Zinfandel wines. Zinfandel has finally become trendy and current styles are big and bold, soft on the tannin, very fruity and increasingly high in alcohol. The average high quality dry Zinfandel today will have an alcohol content of about 14.5%, which is a full percentage point above most traditional New World red wines. Zinfandel is one red variety that is probably best enjoyed young, within three to five years of the vintage.

Like it or not, Zinfandel is American! The earliest and only documented use of the name Zinfandel is in America. The name Zinfandel imparts both the style and a California location. California has worked hard to market this name and consumers have come to associate the name with the wines that have the character and flavor of California. But, whether grown in California or the Pacific Northwest, some of the best Zinfandels ever made are being crafted now by small artisan boutique wineries.

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Wine Club Picks for December 2010 – Chateau Bianca – Willamette Valley AVA

Wednesday, December 22nd, 2010

As the year comes to an end, we often like to reflect on what the year has meant to us. For us, we are very thankful that our small wine business brings us great joy and through our monthly travels it has allowed us to meet some wonderful winemakers and winery owners across Washington and Oregon. This month we are pleased to introduce you to the wines from Chateeau Bianca out of Dallas, Oregon. We became acquainted with the owners of Chateau Bianca, Helmut and Lelo Wetzel, about ten years ago.  We were  intrigued by Helmut immediately after meeting him in 2000 and we can honestly say that we have learned more about wine from him than from any other person we have had the pleasure to meet since then. His son, Andreas, is one of the finest winemakers around and we hope you will enjoy the three bottle selection that we have sent to you. 

The holidays must be celebrated by popping the cork on a bit of bubbly. Chateau Bianca’s non-vintage Brut is one of our favorites. It is made in the Methode Champenoise  style. The Oregon Gluhwein is another treat to be enjoyed on a cold night by the fire. Make sure and read the history of Gluhwein before you open this bottle. Last but not least, the 2008 Triumph is another favorite of ours. This wine highlights the Marechael Foch varietal. 

This is the first time that we have sent our members three bottles of wine for the holidays. This may become a new tradition of ours. Let us know what you think.  

We want to wish all of you a wonderful holiday season and a joyous new year

AVA of the Month: Willamette Valley

The last time we visited Willamette Valley AVA was in September 2009. We felt it was time to revisit the largest AVA in Oregon state.  Keep in mind that this large AVA covers approximately 5,200 square miles and it contains two-thirds of the state’s wineries and vineyards.  This AVA’s climate is relatively mild, with little snow in the winter and a long rainy spring.  This unique microclimate allows Oregon to produce some of the finest Pinot noirs in the world.  For more information regarding this AVA, visit our website at Northwest Wine Quest.com

Chateau Bianca Winery

Chateau Bianca Winery is one of our favorite places to visit when we are in the Salem area. Located right off Highway 22 outside of Dallas, Oregon, their winery is located in the gentle rolling hills west of Salem, Oregon in the Van Duzer Corridor of the Coast Range.  Their tasting room has a large selection of wines just for your tasting pleasure.  Most of their production centers on Pinot  Noir, Pinot Gris and Pinot Blanc. But they also have a nice selection of Riesling, Gewurztraminer, Marechael Foch and Chardonnay.  When entering the tasting room,  you will immediately notice the beautiful tasting bar.  This elegant piece of craftsmanship was made by owner, Helmut Wetzel, who is a “master craftsman.” Behind the bar you will meet knowledgeable staff and if you are really fortunate, you will meet and visit with owners Helmut and Liselotte Wetzel (two of our favorite people in the wine industry).  They began Chateau Bianca (Bianca –named after their daughter) in the 1970’s when they planted 12 different grape varieties on 50 acres.  Bringing their German winemaking knowledge of their ancestors, along with the family recipe for their popular Gluhwein, they have become one of the most respected wineries in Oregon. 

Winemaker, and son of Helmut and Liselotte, is Andreas Wetzel, a true talent in this industry.  His knowledge of winemaking has been handed down from generation after generation.  The Wetzel family has been producing award winning wines for four generations.  Andreas Wetzel’s great-grandfather began wine production in the region of Wurzburg, Germany and Andreas has continued that tradition today. His attention to detail has earned him many prestigious awards over the years.   I am sure his great-grandfather is in some heavenly place, raising his glass in recognition of a job well done.

If you want a weekend get-away, make sure and check out their bed and breakfast. Owners, Helmut and Liselotte (whom we like to call Lelo) are your hosts.  It is one of our favorite places to stay when we visit wine country.  Close your eyes, listen to their stories and enjoy a glass of great wine.  We like to think of it as a “little piece of Germany in Oregon.”

Chateau Bianca Gluhwein

“Taste the Spice of Oregon Life.” This is an  Old World Recipe, handed down over four generations. It is a sweet wine with subtle cinnamon and clove spices. A traditional German holiday wine served heated. Great for cold winter’s night. Or it  can be enjoyed chilled like Sangria. Just add a few frozen strawberries to your glass.

 

Chateau Bianca Wetzel Estate Non-Vintage Brut—Methode Champenoise

A traditional Champagne style made with their estate Pinot Noir (25%) and their estate Chardonnay (75%).  “This lovely wine has a wonderful mousse, and the delightfully tiny bubbles you expect from a well made sparkling wine. The bouquet offers up the yeasty aroma you can easily identify with when baking bread. Underlying the yeast there is a pleasant hint of toasted almonds and summer flowers. The mouth feel is soft with a hint of yeast, caramel, and a touch of vanilla on the finish. It is crisp and clean and will pair with seafood, pork, beef, chicken and strong flavored cheeses.” 

Chateau Bianca 2008 Oregon Triumph (100% Marechael Foch)

Offers bright dark purple color and almost inky hues.  Starts off with a strong burst of berries including cherry, currant, and ending with more black fruit such as black cherry or blackberry, and even some plum. Would pair well with Italian style food and some savory and vegetarian dishes as well as prime rib or steak.

Let’s Pair Up:

This month we are featuring two tempting treats that have been designed to enhance your bubbly experience.  With Christmas approaching and the New Year celebration just around the corner…..the following recipes and the non-vintage Brut from Chateau Bianca are a match made in heaven.

Strawberries—Tiramisu Style (makes 12 appetizers) 

You will need: 

  • 12 large strawberries                                                   
  • 1/2 cup mascarpone cheese (softened)
  • 3 tsp confectioner’s sugar (sift it)                                  
  • 3 oz dark chocolate chopped

Directions:

  • Gently cut the bottom off of each strawberry and hollow out the center.
  • Combine the mascarpone cheese and the confectioner’s sugar. Using a piping bag, with a small tip, pipe a little bit of the cheese into the center of the strawberries.
  • Melt the chocolate in a double-boiler or in a microwave. Dip the strawberries into melted chocolate. Place the strawberries on a cookie sheet lined with wax paper. Refrigerate up to 6 hours.  

Sweet Onion Tart Appetizers (makes 24 appetizers or 48 mini appetizer bites) 

You will need: 

  • 1 rolled refrigerated unbaked piecrust                                             
  • 1 tbsp unsalted butter                     
  • 1 large sweet onion sliced thin (Walla Walla Sweet or Vidalia)        
  • 1 tsp kosher salt
  • Dash of pepper                                                                              
  • 2 egg yolks
  • 1/4 cup light cream or half-and-half                                                
  • 1/2 tsp grated nutmeg

Directions:

  •  Preheat oven to 400 degrees
  • Line an 8x8x2 inch pan with  a large piece of parchment paper. Press the piecrust into the pan. Make sure that the dough is only about 3/4 inch high on the edges. Using a fork, prick the bottom and sides of the dough and bake for 8-10 minutes.  Cool on baking rack.
  • Reduce oven temperature to 375.
  • In a medium nonstick pan melt the butter over medium heat. Add  onion, 1/2 tsp salt and pepper. Cook for 12 minutes until onion is translucent. Remove from heat.
  • In a bowl, combine egg yolks, 1/4 cup light cream. Once it is well combined add it to the onion mixture. Add 1 more tbsp of light cream, the rest of the salt and the nutmeg. Stir well to combine and set aside to cool. When it is warm but not hot, pour over the 
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