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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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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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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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Wine Club Picks for February 2011 – Viento – Columbia Gorge and Columbia Valley AVA’s

Wednesday, March 30th, 2011

Valentine’s Day happens to be one of my favorite holidays.  Call me a romantic, but there is nothing better than sharing my love of fine wine and fine chocolate with my favorite loved one.  The best way to experience both wine and chocolate is to head to Yakima, Washington the weekend of February 18-20th.  Travel to Eastern Washington, purchase a passport and let your experience begin. 

 I highly recommend that you visit no more than four or five wineries in one day.  It is also important to select only the wines that you are really interested in trying. If you insist on trying the entire flight (some wineries have up to ten or twelve different wines to try), then I strongly recommend that you sip and spit.  Yes I said “spit.”  It seems unnatural to spit out a wonderful, full-bodied wine; but in the long run, you will be glad that you did. If  you really want to experience the true nature of the wine, then it is important that you save your palate.  If you drink every pour that is given to you, your pallet will experience what I like to call “palate fatigue.” Once your palate is gone, all the wines start to taste the same and you will defeat the purpose of finding that special wine that you might be searching for.  Now some of you may just enjoy the experience of “winery hopping,” and that’s okay too. But for me, I’m selective and careful and I want to remember the experience and I want to remember the wines. 

Typically I like to pack a light lunch so my wine sipping doesn’t meet an empty stomach.  However, during this event, I don’t always need to eat what I packed because some of the  wineries pull out all the stops.  Some go beyond the simple taste of cheese and crackers. Some provide fondue, others provide hot soups and appetizers.  It’s all worth the price of the passport for the weekend event. 

Don’t forget our tasting party on the 26th.  We are looking forward to introducing you to winemaker, Dana Madsen. He is an impressive new winemaker and we hope you  will enjoy the flight of wines that he will be bringing to share with us all.

Our Pick of the Month:

This month we are featuring two AVA’s, but one winery. The winery we selected is Viento, which is located in Hood River.  We wanted to bring to you an incredible crisp white wine called Gruner Veltliner, which is new to the Northwest.  Winemaker, Rich Cushman is responsible for making this Austrian varietal wine and this is his third release.  Viento also uses vibrant fruit from the larger Columbia Valley AVA for their red wines.  This month you will experience two wonderful AVA’s, and one incredible winemaker.

Viento is the perfect name for this private wine label of winemaker, Rich Cushman. Viento, is Spanish for “wind.” If you have ever been to the Columbia River Gorge area, then you are familiar with its constant wind. The heart of the Columbia Gorge is in Hood river, Oregon, which is about one hour east of Portland. This is a beautiful place to get away for the weekend or vacation. We are especially fond of this area with all the wineries that dot the “Fruit Loop Trail.” 

We experienced Viento wines for the first time in the summer of 2010. The tasting room was quite small and it was located at The Gorge White Houses Annex off Highway 35 in Hood River. The Gorge White House is a historic home on a century old working farm. The fields were in bloom and people were gathering flower bouquets and purchasing seasonal fruit. This unique place showcases fine wines, craft beers and art  from the Hood River area. I remember the place being rather quaint and charming but what I remember the most are the wines made by Rich Cushman. His entire flight-of-wines were exceptional but we were most intrigued by his new wine varietal Gruner Veltliner. The 2009 Gruner Veltliner is his third vintage. Rich was familiar with this leading white grape of Austria and he was curious enough to plant this new-to-the-northwest variety just to see how it would perform. It seems that Rich found the right location for this varietal in the Columbia Gorge AVA. Underwood Mountain Vineyard has an elevation of 1200 feet on the Columbia River (Washington State side) and it is planted on an extinct volcano. This varietal is performing quite well and the local wine lovers as well as non-local wine lovers are falling in love with it. 

Rich Cushman was born and raised in Hood river, Oregon. He left to attend school at UC Davis in the 1970’s and then he went on to apprentice in Germany, where he fell in love with Riesling. When he returned to Oregon in the early 1980’s, he planted Riesling  – the vineyard known as Columbia Gorge Vineyard in Hood River. Those vines are now 28 years old, the oldest Riesling planted in the Gorge. 

Rich has been making wines for over 25 years for not only his own private label but for other wineries in Willamette Valley and Columbia Gorge. He moved back to Hood River from McMinnville, Oregon in 2007, where he is making wine full time for himself as well as for Phelps Creek (whom we featured in August 2010) and Mt. Hood Winery. His new tasting room should be opening in 2011 which will be located next to their vineyard “Columbia Gorge Vineyard.” 

*A special thanks to Rich Cushman, who braved the snow and cold  in early December to meet us at Mt. Hood Winery, where we picked up our wine selections for our club members.  What a treat it was to meet him and taste his other wines made for Mt. Hood Winery. We also want to thank him for the kind dinner invitation and we plan to take him up on that when we return to Hood River in the near future.

 

 

 

 

 

 

 

 

2009 Gruner Veltliner—Underwood Mountain Vineyard—Columbia Gorge AVA 

Intensely aromatic and rich with crisp lemon, pear and white pepper characters. The dry flavors show apples, lemon, pepper and minerals.  “90” – Wine Enthusiast.  Paul Gregutt describes it as “…lightly floral, mineral-infused, vivid wine, it displays the white peppery character natural to the grape, and a mix of citrus fruit flavors somewhat reminiscent of New Zealand sauvignon blancs. Excellent penetration and structure.” 

 

 

 

 

 

 

 

 

 

2006 Viento Vento Red Wine—Columbia Valley AVA 

Viento means “wind” in Spanish and Vento means “wind” in Italian.  This is a Super-Tuscan style blend of 50% Sangiovese, 25% Grenache, 14% Barbera and 11% Syrah. The bouquet shows deep cherries, plums, crushed currants, juniper, vanilla and nutmeg. 

 

 

 

 

 

 

 

 

2007 Barbera—Lonesome Spring Ranch—Columbia Valley AVA 

This is the FIRST wine that Peter Cushman, second-generation Viento winemaker has made entirely on his own—and maybe it’s beginner’s luck but the wine is stunning! Beautifully ripe fruit and careful winemaking bring together bright red fruit flavors balanced with smoothness and depth on the finish. Pair with olive tapenade, Bolognese –sauced pastas, eggplant parmagiano or lentil soup.

 

 

Let’s Pair Up:

Asparagus Linguine—Pair with Viento 2009 Gruner Veltliner (Yields four servings)

You Will Need:

  • 6 ounces uncooked linguine                         
  • 1 chopped onion
  • 2 minced garlic cloves                             
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter                                 
  • 2 Tablespoons white wine (chicken broth is ok)
  • Grated Parmesan cheese to taste
  • 1-2 Tablespoons lemon juice     
  • 1/4 tsp salt 1/8 tsp pepper

Preparation: 

Cook linguine according to package directions. As the pasta is cooking, melt the butter and oil in a nonstick skillet and add the onion and garlic.  Saute until tender. Add the asparagus and cook and stir for 2 minutes or until crisp-tender. Add the wine, cook and stir for 2 minutes until the liquid is reduced. Remove from the heat. Drain the linguine; add to asparagus mixture. Add remaining ingredients; toss to coat and serve immediately. 

Eggplant Parmigiana—Pair with Viento 2006 Vento Red Wine (four servings)

You will need: 

  • 2 eggs, beaten  
  • 1/4 cup milk
  • Dash of garlic powder
  • Dash of onion powder
  • Dash of salt  
  • Dash of black pepper
  • 1/2 cup seasoned bread crumbs
  • 1 large eggplant, cut into 1/2 inch slices
  • Vegetable oil  
  • 1 jar (26 oz) pasta sauce
  • 1/4 cup grated  Parmesan cheese
  • 10 oz shredded Swiss cheese
  • 1/4 cup grated Romano cheese
  • 16 oz shredded mozzarella cheese

 Preparation:

 1. Preheat oven to 350 degree.  Combine eggs, milk, garlic powder, onion powder, salt and pepper in a shallow dish. Place bread crumbs in another shallow dish. Dip eggplant into egg mixture; coat with bread crumbs.

 2. Heat 1/4 inch oil in large skillet over medium-high heat. Brown eggplant on both sides in batches; drain on paper towels.

 3. Spread 3 tablespoons pasta sauce in bottom of 13×9 inch baking dish. Layer half of eggplant, half of mozzarella cheese, half of Swiss cheese and half of the remaining sauce in dish. Repeat layers. Sprinkle with Parmesan and Romano cheeses.

 4.   Bake 30 minutes or until heated through and cheeses melt.

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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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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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Wine Club Picks for November 2010 – Masset Winery and Piety Flats Winery

Wednesday, December 22nd, 2010

Fall has arrived and with it comes the beginning of the holiday season.  Preparing the Thanksgiving dinner can be stressful and pondering over the right wine to pair with the meal can be even more stressful for many. The Thanksgiving dinner can be one of the most difficult meals to pair with the perfect wine because of the multiple variations of food. The range spans from mashed potatoes with fresh gravy to marshmallow-covered sweet potatoes to cranberry dressing. In this newsletter I have given you some tips which I hope you will find useful when preparing that perfect holiday feast. 

Our red wine club members are in for a real treat this month. We are featuring a special 2005 red wine blend from Masset Winery which is now considered a “library wine.” The sad news is that this will be a one- time treat for you.  We have the last bottles of this library wine and there won’t be any more for sale after the 15th of this month. This may not be your choice for your Thanksgiving dinner, but make sure you save this wine for that special fall meal with that special someone. 

A special thanks to those of you who attended our final tasting party of the year. Our fall cellar clearance and wine tasting party was fun and it was a great way for our new members and guests to experience some of the premium artisan wines that we have featured over the last 18 months. You will also notice that we have not included a list of our cellar wines for sale this month.  The reason being….WE ARE SOLD OUT!  Between our wine club members and our website, the Masset Wines  for this month went quickly. 

AVA’s Featured This Month: Columbia Valley and Yakima Valley: 

We feature the Columbia Valley AVA at least once every eighteen months.  The Columbia Valley AVA is the largest wine region in the state of Washington, where over 17,000 acres are planted in vineyards. In fact 99% of the total vineyard area planted in Washington is in this AVA. This AVA is vast in size and it has many sub-applellations, one of which is the Yakima Valley AVA, which we are also featuring this month. The Yakima Valley AVA was the first AVA established within Washington State, gaining recognition in 1983.  11,000 acres of vineyards are in this AVA, giving the area the largest concentration of wineries and vineyards in the state of Washington. The entire Columbia Valley region shares the climate traits of cold winters and long dry growing seasons with very low humidity. This climate trait gives Washington wines their balance in flavors. Many wines produced here are very fruit forward and similar to wines produced in California and Europe.  (For more information on these two AVA’s, please check out our website at Northwestwinequest.com).

Featured Winery of the Month: Masset Winery:

We enjoyed Masset Winery for the first time in early 2008, when the idea of starting our wine business was just a dream. It was no surprise when we made the leap to start our business in March 2009 that Masset Winery would be our first winery to feature. Winemaker, Greg Masset has a true talent in creating artisan wines. His talent to create wines stems from his talent as a chef. He is the executive chef at the Yakima Country Club and the wines he makes are always directed toward drinking with dinner. They are rich, full bodied and supple wines to complement a meal.  Greg makes the wines from grapes that he hand selects from well-established hillside vineyards, including the oldest and best known vineyard in the Yakima Valley, Red Willow Vineyards. Greg has won awards from Wine Spectator and Appellation America and he is best known for his petite syrah. With his degree in food science and his background in the restaurant business, he is definitely making a name for himself in the wine industry. 

If you are ever in the Yakima area make sure to stop in at Masset Winery which is actually located in Wapato, WA. You will find a quaint and cozy tasting room that is dripping in French-country charm.  This tasting room is on an historic 1905 barn of the original farmstead that once was used to store tea in the 1920’s and later used to store apples and pears that were grown on the farm. Greg’s wife, Michaela, is responsible for the décor, which is a great mix of antiques and warm colors.   

Masset Winery 2005 Columbia Valley Red Wine  (Les Vignes de Marcoux)

Silver Medal Winner June 2008 in WA State Wine Competition 

The fruit in this library wine come from Les Vignes de Marcoux which  means “the vines of Marcoux.” It is a part of the Red Willow Vineyards in Yakima, which is the oldest known vineyard in the Yakima Valley.  This is a single vineyard blend of classic Bordeaux grapes. Wonderfully ripe Cabernet Franc supported by rich Cabernet Sauvignon and filled out with Merlot, all grown by the famous Sauer family.  Aged twenty one months in the finest barrels and carefully blended for balance and longevity.  It is 52% Cabernet Fran, 26% Merlot and 22% Caberent Sauvignon. 

Massett Winery 2006 le Petit Rouge Red Table Wine 

Best selling winemakers blend of Syrah, Cabernet Sauvignon and Sangiovese. A fruit forward, easy sipping, every day red.  Twenty months in small oak barrels gives aromas of mocha and spice, while a combination of grapes contribute complexity. 

 

Featured Winery of the Month: Piety Flats Winery: 

A visit to Piety Flats is like taking a step back in time.  A time when people mingled at the old country store, swapping stories and enjoying a cold root beer. Though you can still enjoy a cold root beer or maybe their famous peach sundaes, you will want to taste their Yakima Valley wines.  This winery’s tasting room is in a 1911 Mercantile Building which is located right off the I-82 freeway.  It is a rustic store with “creaking wooden floors, old country store fixtures and memorabilia of yesteryear

Jim and Kris Russi reopened this historic landmark in the Wapato area using the same name that has graced the building since 1911. It was their dream to resurrect a business that had been a fixture in the area for as long as people had engaged in commerce in the Lower Yakima Valley. The historic Donald Fruit and Mercantile building was reopened in 2001 as a country store and picnic venue for visitors to the Yakima Valley.

At the end of the 2002 season Jim, and Kris decided to open their winery in this historic location. Knowing it would be open every day during the summer season, they knew it would be a great outlet for their new label.

Willow Crest’s winemaker, Dave Minick, is the winemaker for Piety Flats. As time goes on, Dave’s wines become even more popular. The variety of wines to sample are many, including their popular regular wines such as syrah, merlot, and their cabernet-merlot blend. But, they also feature a late-harvest Viognier, a cabernet port, black muscat and chenin blanc that are well received.

We love visiting this winery every time we pass through the Yakima area. It’s not only the antiquated mercantile that we are fond of, but we love sipping their wines while we browse the mercantile.

*Note: check out the wine label of Piety Flats. The 1890 hop kiln which is across the road from the mercantile is the perfect backdrop for their wine label. 

2009 Yakima Valley Chenin Blanc  

From late spring to early fall indulge yourself in an amazing treat. Savor the taste of passion fruit, dried pineapple, apricot, tart green apple and strawberry.  1.5% residual sugar, bordering on being off dry. Best served slight chilled. 

FOOD MATCH: The slight sweetness of the wine works very well indeed with the reciprocal sweetness of fresh bay scallops seared in butter and finished with a dash of lemon and lime juices, served over linguine 

Chenin Blanc: 

Pronounced (shen-in blahngk), this white wine is often used to produce some of the finest white wines. As a grape varietal, when planted in the best locations and the yields are kept low, superb wines can be made. One of the characteristics of the grape is that its wines have pronounced aromatics; and when they are fermented completely dry, the fruit flavors can have a slightly tart edge, adding to the wine’s complexity and ageability.  

Fresh young Chenin Blanc wines have mouth-watering fresh fruit and delicate floral aromas that lead to such flavors as apple, melon, apricot, guava and pineapple. These flavors are backed by the natural crispness that makes Chenin Blanc so perfectly balanced.  Native to France, this grape has the ability to produce clean and well balanced wines in warm climates. 

This wine pairs with a wide range of foods. It pairs beautifully with fresh fish, poultry or pork, veal or vegetables; spicy, marinated, tart or creamy.  Pair with the same kinds of foods you would with most Rieslings: aperitifs, fowl (from roasted to smoked), and even light cheeses. 

Let’s Pair Up: 

Chicken With Mushroom Cream Sauce—Pair with Piety Flats 2009 Chenin Blanc 

Serves 6-8 

Ingredients: 

  • 1.5 pound roasting chicken, cut into serving pieces (bone-in, skin on)
  • 1 cup flour
  • 1 cup grapeseed oil, or canola oil
  • Butter
  • 1/4 cup rich chicken broth                     
  • 1 small onion, chopped
  • 1 clove of garlic crushed                       
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup sour cream                                
  • 1/2 cup heavy cream
  • Salt and pepper 

Preparation: 

  • Put a cup of flour, a tsp of salt and half a tsp of pepper in a brown paper bag. Piece by piece put a piece of chicken in the bag and shake to coat the chicken with flour.
  • Preheat oven to 350 degrees. On the stovetop, in a large frying pan, heat oil to medium high. Place the chicken pieces in the pan. Watch the oil carefully, you don’t want it to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken and turn when necessary.
  • Butter a roasting pan generously.  Arrange the chicken pieces in it, pour broth over it, and bake until the chicken is tender and cooked, about 50 minutes. You know that the chicken is done by poking a thigh with a meat fork and when the juice runs clear, the chicken is done.
  • About 20 minutes before the chicken is done, start cooking the onions and mushrooms. In the same frying pan as was used to cook the chicken, empty the pan of all but 2 tbsp of oil. Add the onions to the pan and saute on medium heat until softened. Add the crushed garlic clove and the mushrooms and cook until mushrooms are no longer crisp. Remove and discard garlic and add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Keep warm, but do not boil. Salt and pepper to taste.
  • When chicken is done, remove from oven. Serve on platter with the mushroom sauce spooned over it, or serve on the side. 

Burgundy Beef Stew—Pair with Masset Winery 2005 Columbia Valley Red Wine 

Serves 10  (Need a slow cooker for this recipe) 

Ingredients: 

  • 3 lbs of cubed beef stew meat 
  • 1/4 cup flour                                
  • 1/2 tsp salt          
  • 3 tbsp olive oil
  • 3 tbsp Worcestershire  sauce  
  • 1 lb carrorts peeled and cut into 2 inch pieces
  • 4 large potatoes cubed             
  • 1 tbsp dried parsley                   
  • 1 1/2 tsp ground black pepper
  • 2 cups boiling water                   
  • 2 (1oz) pkg of onion soup mix  
  • 3 tbsp butter        
  • 3 large onions quartered
  • 2 tbsp minced garlic                  
  • 1/2 cup burgundy wine               
  • 2 (6 oz) pkg of fresh button mushrooms, halved
  • 1/4 cup water                              
  • 3 tbsp cornstarch 

Preparation: 

  • Toss beef, flour and salt in a sealable bag until well coated.
  • Heat the oil over med. Heat and combine Worcestershire sauce in the skillet with the beef. Brown beef slightly and place in slow cooker.
  • In the same skillet melt the butter.  Cook onion and garlic until soft and then transfer to slow cooker. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine.
  • Add the carrots, potatoes, parsley and pepper to the slow cooker and then pour the wine mixture  over everything in the slow cooker.
  • Combine the boiling water and the soup mix. Mix well and then pour into the slow cooker.
  • Place the cover on the slow cooker and set to high; cook for one hour. Reduce heat to low and cook for 6-8 hours until beef is fork-tender. Whisk the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.
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Thanksgiving Dinner and Wine Pairing

Monday, November 15th, 2010

The food for Thanksgiving should be carefully selected but so should the wine. There is a bounty of different tastes, textures and aromas present in the food typically served on Thanksgiving.  Just keep in mind that the purpose of pairing food with wine is to enhance your dining experience. The wine should enhance the food and the food should enhance the wine, creating a wonderful relationship that improves both. However, this can be a bit tricky!

One reason for confusion is that we don’t serve Thanksgiving dinner in courses where we can pair each dish with a different wine and then move on to the next dish, we must make a wine “fit in.”

Secondly, a turkey contains a large amount of both light and dark meat. Light meat seems to call for a white wine or a lighter bodied red; but dark meat often requires a more hearty substantial wine. You will need something that will complement both the light and dark portions of the turkey.

Finally, we all know that Thanksgiving dinner is more than just the turkey. This holiday dinner is really about food, which means there are more than a few side dishes and condiments on the table. It is what I like to call a “smorgasbord of flavors.” It can be easy to find wine to complement the mashed potatoes and dinner rolls that aunt Saddie brought, but it can get a little trickier when you involve pickles, squash, the traditional green bean casserole, and cranberry sauce. Sometimes it is difficult to predict which flavors will show up on the dinner table.  Ultimately, you will need a bottle of wine that is versatile and unlikely to clash with any of the other flavors on the table.

Choosing the Wine

Versatility is key.  Try not to think in the extremes for either white or red wines.  The bold Cabernet Sauvignon or Zinfandel or the acidic, citrus Sauvignon Blanc need to be left for another meal. Instead, think of balance – low to mid alcohol levels (around 12%), good acidity but not too ripe or too green and a lighter style body with no over powering tannins.  Most people will gravitate to Merlot or Chardonnay.  This is okay, but let’s be more creative with our selections.

Bubbles Anyone?

Champagne or a Sparkling wine such as Sparking Chardonnay or a Sparkling Muller Thurgau is a fantastic choice and often overlooked. The higher acidity in the wine lets it pair with heavier, starchier foods like potatoes and turkey with dressing. The low alcohol doesn’t over-exert itself and mask the flavors of the food like a high-alcohol wine can do. Also, the bubbles are a nice palate cleanser between eating the different choices of food on your plateGreat Oregon Pinot Noir

Pinot Noir is one of the most versatile wines I know of. You can’t go wrong in selecting a Pinot because this wine is unlikely to clash with any of the flavors on the table, and it’s a perfect choice if you are uncertain about relative’s wine preferences. There are big, powerful Pinot’s, but try to stick with the lighter style ones. The lighter Pinot Noir is subtle and non-intrusive. It typically has low-alcohol, few tannins, and no sharp or dark flavors. Its light body will not overpower the food.

Rose’

Our wine club members may recall that last November we sent out a wonderful Barbera Rose from Coyote Canyon to complement their Thanksgiving meal. We suggested this wine because like the French, we know that Rose’ wines are great food options because they are usually very low in alcohol and they have a non-tannic, fresh fruitiness to them. These wines are often overlooked hear in the states because people tend to believe that Rose’ wines are sweet. Some are sweet, but many wineries are producing bone-dry Rose’s made from different red grapes. Well worth a try.

Riesling and Gewurztraminer

Popular German white wines, Riesling and Gewurtraminer are known for their versatility. Be careful because they can range from the very sweet to the very dry. Beginners tend to like the very sweet styles, but this doesn’t pair well with the Thanksgiving meal. Choose a semi-dry wine that is acidic and has great depth and complexity.

 Dessert Anyone?

Try a Gewurztraminer that is dry with spicy undertones. This pairs beautifully with spiced fruit pies.  Vin Santo – a sweet red Italian wine, pairs perfectly with mincemeat or berry pies.  Last but not least,  I love Tawny Port. This classic dessert wine with its caramel flavors pair  perfectly with pumpkin pie or with a rich chocolate tart.

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Wine Club Picks for October 2010 – Karma Vineyards – Vin du Lack of Chelan – Lake Chelan AVA

Monday, November 15th, 2010

Autumn always offers its own fresh start. It initiates a new academic year, promises the premieres of television favorites, kicks off the football season, and ushers in the holidays.  Winemakers see harvest time as a reason to celebrate.  Harvesting wine grapes (also known as the crush) is one of the most crucial steps in the process of winemaking. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to produce. The weather can also shape the timetable of harvesting with the threat of heat, rain, hail and frost which can damage the grapes and bring about vine diseases. 

Harvest in the Northwest is typically between August and October.  This years winegrowing season threw the winemakers a curveball.  Harvest was two weeks late due to cooler temperatures. In the Yakima area, they had to stop harvesting apples, so they could quickly get to the grapes before an early frost moved in. Some winemakers had to cut down expensive grapes so the other grapes would ripen faster. This had a domino effect as well.  The wineries were anxious to receive their grapes. Instead of receiving their grapes gradually, they had to make room for all the grapes at once.  It’s a balancing act for sure. 

The late harvest won’t hurt the wine at all. It may however, give the wine a tarter characteristic. Some winemakers think that instead of bold and powerful wines from the 2010 harvest, we are likely to see more Old World style wines with less alcohol. We’ll have to wait for the spring release to see.

Lake Chelan AVA:

Lake Chelan AVA was established in May 2009, when it became the 11th AVA to be established in Washington State. It is located in the north-central part of the state around Lake Chelan. The region has a higher elevation and unique soil components that differentiate the area from other wine regions of the Columbia Valley AVA. There are approximately 24,000 acres within this AVA, but only 260 acres are currently planted with wine grapes.

The climate of this AVA is influenced by the lake, which creates a “lake effect,” whereby a large body of water absorbs heat during the summer to re-radiate during the fall and winter months and inhibit frost formation. Thus, these unique soils and special climate system give the grapes complex structure and allow a longer growing season with a reduced risk of frost damage. 

The majority of varieties produced in this AVA include Syrah, Merlot, Malbec, Riesling, Pinot Gris, Gewurztraminer, Chardonnay and Pinot Noir.

Before, people came for the lake, now, some are coming just for the wine.

Karma Vineyards:

One definition of Karma is..”fate, one’s destiny.” This is fitting when describing Karma Winery, owned by Julie and Bret Pittsinger. The name originated from their two children Karle and Matthew; but it must have been their destiny to purchase the original vineyard six years ago, taking a big risk and a leap of faith.  Their winery is still a work in progress but it’s a beautiful spot to stop and enjoy a glass of wine and a light lunch. The landscape is beautiful and tranquil with spacious grounds to stroll through. From the parking lot, you are drawn in by the sound of water. They have outside dining with incredible food by Chef Amilee Cappell Olsonand. On a sunny afternoon, we enjoyed a light bistro lunch, with a glass of wine as we relaxed next to the waterfall and little pond.  Their attention to detail, fine wines and knowledgeable staff, made our experience pleasant.  I almost felt like I was on a mini-vacation.  If you visit Karma Vineyards, you must tour the cave. (Yes they have a cave!) This is an experience, where you will be charmed and educated about the complexities of creating a bottle of sparkling wine done in the French method of the Champagne region. Their sparkling wine is the one thing that you really need to try. This is a serious sparkling wine produced by blending 50% estate grown Chardonnay grapes,  and 40% estate grown Pinot Noir grapes. 

No wonder all of their wines are good. One of Washington states most highly acclaimed wine makers, Ray Sandidge, is their winemaker.  Ray has made wines across the world. He understands the nuances that are associated with climate and soil.  Born in eastern Washington, and spending many summers on Lake Chelan as a boy, he instinctively knew that the land at Lake Chelan would grow some fine grapes.  Many years later, he returned to the Lake Chelan area and sought his own destiny of making fine wines for local wineries as well as creating his own label with brother, Robert known as CR Sandidge.  (Their tasting room is in historic Chelan).

Karma wines are very enjoyable.  Since we feature only wines this month from the new Lake Chelan AVA, it was important that our selections came from estate grown fruit. Considering that the oldest vineyards in this AVA are just a decade old, many wineries are still purchasing fruit from outside the AVA.  In order for it to be an AVA wine, 85% of the fruit that goes into a wine, must be estate grown fruit.  This narrowed our search. Karma offered a nice flight of wines, but our selection was AVA driven, therefore we selected two fine red wines that fit our criteria. We know you will enjoy our selections, but we strongly encourage you to visit Karma Vineyards on your next visit to Lake Chelan.  With the sun on your back, a light lunch and glass of wine in hand…it doesn’t get any better.

Wine Club Selections (Reds):

Karma Vineyards 2007 Syrah

Spicy black raspberry with notes of black pepper and oak. Moderate, dusty tannins.

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Karma Vineyards 2007 Zen  (2nd red selection for club members)

Voted outstanding wine of the week in March 2010 by Winepress Northwest

 A Rhone style blend—60% Syrah, 27% Grenache, 13% Mourvedre

 “…shows off hints of cherry cobbler, boysenberry, smoked game meat, bacon and cheddar. It follows through on the palate in a manner so jammy with blackberries and cherries that you want to slather it on toast.”

Vin du Lac of Chelan (White):

This winery was launched in 1998 by Larry and Lehmbecker Markusson.  It sits on a hilltop 200 feet above Lake Chelan. The grounds have been orchard land since the 1920’s and currently half of the property remains a working orchard. Seven acres of vineyard were planted in the spring of 2002. If you want to experience a bit of France and the French countryside, then a visit to Vin du Lac is a must when you visit Lake Chelan. Van du Lac is French for “wine of the lake.”  Nestled amongst vineyard and orchard, it is serene and romantic. The ambiance is both old world and country.  More than likely, the parking lot will be packed when you arrive and you might need to park down the road and walk in.  The tasting room with its bright yellow paint, bold green door and striped awning has the look of a French bistro. Once an old orchard farmhouse built in the 1920’s, it now serves as the winery’s tasting room.  Inside the building you will find wall to wall of critically acclaimed reds or whites created by owner/winemaker Larry Lehmbecker. You can’t help but notice all of the awards that this winery has received. You will also enjoy the whimsical wine labels and art by award winning Seattle-based designer, Lisa Pettit.  This tasting room exudes elegance and Provencal charm. On a sunny day, you will make your way to the left of the bright building to a covered patio area where the tasting bar awaits you as well as outdoor dining where you can order from a  menu of simple cheese and meats or French cuisine. While you take in the serene surroundings and the beautiful Lake Chelan below, it’s easy to pretend that you are in Provence. No wonder Vin du Lac was voted Winery of the Year 2010.

Lehm 2007 Dry Riesling by Vin du Lac (275 cases produced)

 Silver: American Fine Wine Competition

Silver: San Francisco Chronicle

Silver: L.A. International Wine Competition

The wine has an intricate, subtle nose, with green apple and tart-fruit aromas. It has surprisingly lush, mouth-filling body with brisk tanginess and a tart, lingering, wet finish. The fruit is fully ripe, but with a clean, austere presentation, exceptional crispness, and evident minerality.

Wine and Food Pairings:

Spicy Thai Garlic and Pepper Shrimp—Pair with 2007 Lehm Dry Riesling from Vin du Lac.

Ingredients: (one serving)

  • 2.5 tbsp. vegetable oil                  
  • 1/4 cup water                                                           
  • 1 cup shredded cabbage
  • 1 tbsp. minced garlic      
  •  8 large shrimp peeled and deveined
  •  2 tsp crushed red peppers
  • 2 tbsp sliced onions 1 tbsp. soy sauce

Preparation:

  1.  Heat 1 tbsp oil in skillet over high heat.
  2. Add cabbage and 1 tbsp water and stir fry for 30 seconds. Remove cabbage from skillet and place on serving platter
  3. Heat the remaining 1.5 tbsp oil in skillet over high heat.
  4. Place garlic and shrimp in the skillet and stir until garlic is slightly browned and shrimp turns pink.
  5. Add pepper, onion, cilantro, soy sauce and remaining water to skillet.
  6. Stir-fry for 10 seconds and pour over cabbage.

*note: try using sesame oil to sauté cabbage and add chopped green onions to the shrimp.

Easy Filet Mignon with Balsamic Syrah Glaze—Pair with 2007 Karma Syrah

Ingredients: (serves 2)

  • 2 4oz Filet Mignon
  • 1/2 tsp fresh pepper and salt
  • 1/4 cup balsamic vinegar
  • 1/4 cup Syrah or other red wine

Preparation:

  1. Sprinkle steaks with salt and pepper and let rest for 30 minutes
  2. Heat non-stick skillet over med-high heat.
  3. Place steaks in pan and cook 1 minute on each side until browned
  4. Reduce heat to med-low and add the balsamic vinegar and wine.
  5. Cover and simmer for 4 minutes per side—making sure to baste with sauce
  6. Remove steaks and place on warm plate and spoon sauce over the steak.

*I like to serve this with some butter/garlic new potatoes and asparagus.

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