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Wine Club Picks for September 2010 – Witness Tree Vineyards – Eola/Amity Hills AVA

Monday, November 15th, 2010

Summer is coming to an end and the crisp fall season is approaching, which means the annual harvest is rapidly approaching. It won’t be long before we start bringing back some of the heavier red wines for the cooler season.  But,  not quite yet. We still have time to fire up the grill and enjoy our patio for a few more weeks.

We are bringing you a wonderful Pinot Noir this month from Witness Tree Vineyard outside Salem, Oregon. It is a lovely red, with a perfect flavor profile that will make your grilled dishes really sing. Foods with a light spiciness that spend a short time on the grill are ideal for the fruit flavors of Pinot Noir. Put an herb-marinated chicken, a pork tenderloin or a fine piece of wild Alaskan salmon on the grill, pull the cork on this beauty…it doesn’t get much better than this. 

Many things change over the season, but the best things stay constant. This is true of the Washington and Oregon winemakers. It is their commitment to produce superior wines for your enjoyment and it is our commitment to our wine club members to find those jewels and pass them on to you. It is definitely a “win-win” situation.

Eola-Amity Hills AVA:

Eola-Amity Hills is a sub-appellation of the Willamette Valley AVA located just west-northwest of Salem, Oregon and it became its own AVA in 2006. It’s comprised of 37,900 acres, 2,000 of which are vineyard acres. There are at this time 30 wineries in this AVA. 

The history of this area dates back to the mid 1850’s though it wasn’t really until the 1970’s when winemakers started to discover the area as having ideal growing conditions for wine grapes. It was during this time that a few modern day pioneers planted a patchwork of vineyards in Eola-Amity Hills. It wasn’t long before others followed and today this area produces some of the world’s best handcrafted cool-climate varietals. 

The soils in the AVA predominately contain volcanic basalt from ancient lava flows as well as marine sedimentary rocks. This combination results in shallow, rocky, well-drained soils, which typically produce small grapes with great concentration. Pinot Noir, chardonnay and Pinot Gris are predominantly grown here.

Witness Tree Vineyards:

During our wine jaunt through the Eola-Amity AVA, we drove through the beautiful country side and as we turned the corner, the first thing that we spotted was a lone tree standing high on a hill. Intrigued by this tree, we followed the road which took us to Witness Tree Vineyard. This commanding oak tree lives near the vineyard’s ridgeline and is known as the “Witness Tree.” The vineyard is named for this ancient oak tree, which towers over their 100 acre estate. This tree was used as a surveyor’s landmark in 1854, bearing witness to the northwest corner of donation Land claim No. 51. This parcel of land was originally  granted to Claiborne C. Walker and his wife, early pioneers who arrived in a covered wagon via the Oregon Trail. On July 8th, 2004, Witness Tree Vineyard celebrated the 150th Anniversary of the marking of the tree.

Owners Dennis and Carolyn Devine  not only take pride in this bit of history, but they also take great pride in the fact that 100% of their wines are estate produced. They own 51.5 acres of premium vineyards in the Eola Hills. Under the careful attention of winemaker, Steven Westby, every grape is nurtured and he oversees the process from bud to bottling. They are well known for their selection of Pinot Noir, but they also have a Dolcetto Remari (named in honor of their grand-daughters), which is very popular and it has become a cult following.

This winery also has their own “Witness Protection Program.” It’s not what you might think. This program is a unique marketing tool. During the Memorial Day weekend each year, visitors can sample the Vintage Select Pinot and the Vintage Select Chardonnay right out of the barrel. If you like a certain wine, you can buy it at a discount when it is bottled. This ensures you that you will receive a future allotment of the wine you like. Sometime around Thanksgiving you will be invited to a party to pick up your wine before it is ever released to the public. This program is so popular that there are times when the Vintage Select wines are in scarce supply within  the first month of their release.

The tasting room at Witness Tree is cozy and inviting. Feel free to take a walk around the property. Several birdhouses sit high amid the vineyards. Their grounds are the perfect spot for a picnic, or just sit on the covered wrap around porch with a glass of wine in hand. Don’t forget your camera! The ever present oak tree is standing tall, watching over the property just as it did many years ago when Claiborne Walker and his wife settled on this site.

Wie Club Selections September 2010:

2007 Vintage Select Pinot Noir (500 cases produced)

This is their Reserve Tier Pinot Noir. Half from traditional sites in the Upper Vineyard and half from the Lower Vineyard. This Pinot Noir represent their premier achievements in both grape-growing and winemaking. Intense aromas of cherry, blackberry, spice and vanilla surge from the glass. One sip reveals incredible depth-perfectly ripe, opulent and expansive flavors fill the mouth and are complimented by textures that are smooth as silk. It is known as the “Quintessential Pinot Noir” that  truly expresses the terroir at Witness Tree Vineyard.

2007 Witness Tree Estate Pinot Blanc

Witness Tree has 2.5 acres of Pinot blanc in production. This is a limited bottling that offers delightful fruit flavors of apple and pear, beautifully balanced by a crisp refreshing acidity. Serve it with crab, shellfish or chicken dishes. Also it can be enjoyed with an appetizer.

2008 Witness Tree Dolcetto “Remari” (2nd red selection)

This wine was featured in the Statesman Journal in 5/10. It is named after their two grand-daughters, Remi and Mari. This wine was an experiment at one time and as they like to call it, “an experiment gone right.” This grape exhibits big, grapey spirited flavors. Its fruit driven character makes it a fantastic cocktail wine, while its natural acidity gives it the power to pair superbly with all kinds of food. This particular wine is a cult following. It is only available in their tasting room and they sell out of it each year.

Wine and Food Pairings:

Chicken with Creamy Lemon Sauce - Pair with 2007 Witness Tree Estate Pinot Blanc

 INGREDIENTS:

  •  1/4 cup butter                              
  • 4 chicken breasts skinned and boned                     
  •  2 tbsp. dry white wine
  • 1/2 tsp  lemon zest                     
  •  2 Tbsp lemon juice 1/4 tsp salt
  • 1/8 tsp white pepper 1 cup heavy cream 1/3 cup grated Parmesan cheese
  • 1 cup sliced mushrooms

PROCEDURE:

Melt butter in a large skillet over medium heat. Add chicken and cook for about 10 minutes on each side until it is brown and tender, and its juices run clear.  Remove chicken from the skillet and place in an oven proof dish. Discard the butter.  Add wine and lemon zest and lemon juice and cook for one minute. Stir in salt and pepper.  Gradually pour in heavy cream and stir constantly making sure not to boil. When it begins to simmer, remove and pour over the chicken.  Place mushrooms over chicken and cover with Parmesan cheese.  Place 6 inches from the broiler and heat until it is slightly browned.

Stuffed Mushrooms – Pair with  2007 Witness Tree Vintage Select Pinot Noir

INGREDIENTS:

  • 12 whole mushrooms
  • 1 Tbsp vegetable oil
  • 1 Tbsp minced garlic
  • 1 8 oz pkg softened cream cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp ground cayenne pepper

PROCEDURE

Preheat oven to 350 degrees. Spray cookie sheet with cooking spray.  Clean mushrooms and carefully break off stems. Chop the stems into fine pieces. Heat the oil over low to medium heat. Add garlic and chopped mushroom stems. Fry, making sure not to burn the garlic. Cook until the moisture has disappeared. Set aside to cool.  When it has cooled completely, stir in the cream cheese, parmesan cheese, onion powder, pepper and cayenne pepper.  Mix completely and then spoon mixture into mushroom caps.  Bake for 20 minutes.

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Wine Club Picks for August 2010 – Phelps Creek Vineyards – Columbia Gorge AVA

Monday, October 25th, 2010

It’s hard to believe that our summer season is on the downhill slide.   We hope you have enjoyed our summer picks, especially those crisp whites that taste so incredible on a hot day. 

Summer wouldn’t be summer without BBQ.  We want to thank all of you who attended out BBQ and wine event in July.  It was a great success thanks to our wine club members and our meet-up group who attended.  We personally want to thank Zerba Cellars for sponsoring this event.  They were very generous in providing us with a large variety of award winning wines for our tasting pleasure—many of which paired beautifully with the Southern BBQ from Brothers BBQ. For those of you who tasted and liked Zerba Cellars 2006 Reserve Syrah—you might be interested in knowing that on the day of our event, Zerba Cellars received a Gold Medal at the 2010 Bite of Oregon for this rich and bold wine.  Way to go Zerba!!!

This month we think you are going to really enjoy our selection from our featured winery Phelps Creek. It was very difficult selecting wines from the Columbia Gorge AVA.  We were so impressed with this AVA and the beautiful wines that are produced there, that we wanted to feature all of the wineries, but of course that is impossible.  So we suggest that you visit our blog at Northwest Wine Quest Blog and read about our trip to the Columbia Gorge area and the wineries we visited.  You might want to sneak away for a weekend.

Featured AVA for August 2010 – Columbia Gorge

The Columbia Gorge AVA was established in 2004. It runs along the Columbia River and encompasses areas in both Washington and Oregon. Due to the unique climate and geography found in the gorge, this AVA exhibits a wide range of terroir in a relatively small region; it is known as a “world of wine in 40 miles.”

As this region lies to the east of the summits of nearby Mt Hood and Mt Adams, it is in the rain shadow of these Cascade volcanoes. The region is drier than the Portland area to the west. Annual rainfall is from 10 to 36 inches. The elevation varies considerably and the strong winds of the gorge play a major factor in its climate. Climate and terrain range from conditions found in Germany to France’s Burgundy and Italy’s northern Rhone Valley and northwest Piedmont. From the cool, western end of the Gorge come delicate Pinot Noirs and Chardonnays; moving eastward, warmer-weather red grapes  such as Syrah, Zinfandel, Cabernet and Barbera share the warmth with white Riesling, Gewurztraminer and Viognier.

Featured Winery for August 2010 – Phelps Creek Vineyards

A tasting room in the middle of Hood River Golf Course? Ingenious! Not sure whose idea this was, but it is definitely a winner. This winery at first glance reminded me of an old general store. But a general store it’s not. The small covered patio with small wood tables is the perfect spot for a light lunch and a glass of wine with a view of the greens and fairway. Its tasting room has a lot of windows for your viewing pleasure and is a stone’s throw away from their estate vineyards.

Robert Morus is the owner of Phelps Creek Vineyards. He moved to Hood River in 1989 where his main focus was raising grapes and his children. His estate vineyard is 30 acres in size. We selected this winery because each bottle of wine produced here beautifully expresses the Columbia Gorge AVA.  One thing that we noticed about the majority wines from this AVA is their unique mineral tones which are attributed to the deep and complex volcanic soils. Director of winemaking, Rich Cushman, makes some wonderful bright, fruit flavored award winning wines that are layered with these mineral tones.  Rich Cushman is not the only winemaker for Phelps Creek. In 2007, Robert Morus invited Alexandrine Roy from France-based Domaine Marc Roy to produce pinot noir cuvee. She is the 4th generation vigneron and she brings an amazing talent that is steeped in tradition. 

Below are the selections we made for our wine club members, but we must bring to your attention an affordable white and red wine blend that we were impressed with. It is Rich Cushman’s Hellfire and Brimstone. These wines are named for the local celebrity, Billy Sunday. Billy Sunday (Nov. 1862-Nov 1935) was a popular outfielder in baseball’s National League during the 1880’s. He became a celebrated influential evangelist in the early 1900’s and he was a strong supporter of Prohibition. In 1909, he bought an apple orchard in Hood River and he and his family vacationed there for many years. Check out the wine label of Hellfire and Brimstone, with its animated picture of Billy Sunday. What a hoot that this supporter of Prohibition now graces the bottles of two popular wines. (Check out Phelps Creek website to see this logo)

Featured Wines for August 2010

Phelps Creek 2008 Unoaked Chardonnay (Gold Medal August 2009 Oregon Wine Competition. Excellent reviews from Northwest Palate)

This is what real chardonnay tastes like!! Lovely nose shows green apple, melon and pear fruit.Dry, bright, fresh, crisp on entry with apple/pair/citrus flavors, followed by a hint of herbs and toast (from aging sur lies). Wonderful acid structure.  Crisp enough for raw oysters, but enough body to support grilled pancetta-wrapped prawns.

 

Phelps Creek 2009 Le Petit Pinot Noir (Beaujolais Nouveau Style Wine)

This wine was just released in the early summer and is only sold during the summer months in their tasting room. It is their refreshing summer Pinot Noir. They used carbonic macerations for 69% of the grapes to create an easy-to-drink wine that is very fruity, low in tannins, and has beautiful aromas of fresh berries.

Phelps Creek 2007 Estate Reserve Pinot Noir (2nd Red for 2-Red Members) 90 pts Wine Advocate October 2009 “ great depth and concentration…drink through 2015”

Best Pinot from their oldest vines. An abundance of  exotic oaky, smoky and coffee tones, lead the way to aromatics of ripe fruit (blackberry, blueberry, cherry) rich and deeply flavored with a long finish.

 

 

Let’s Pair Up

Tuna Tartar on Crostini

Pair with the Unoaked Chardonnay

Recipe provided by Phelps Creek Vineyards

The unoaked Chardonnay from Phelps Creek is really versatile with food. They recommend pairing it with this Tuna Tartare that has pure and clean flavors but it is still very luscious—”a lot like the wine.”

Makes 2 dozen appetizers (This is also lovely as part of a main course salad.)

  • 1/2 pound very fresh yellow-fin tuna, cut into 1/4 inch dice
  • 1.5 tablespoons fresh chives, snipped
  • 1 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar    
  • Salt and pepper to taste
  • 1/2 tsp black sesmae seeds, toasted
  • Crostini or crackers or endive spears

 1. In a medium bowl, combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper and sesame seeds. Cover and refrigerate until ready to use.

2. Put a spoonful of tun on each crostini or endive spear.

Brie Appetizers with Pesto and Sun-dried Tomatoes

Pair with Phelps Creek 2009 Le Petit Pinot Noir

  • 1 package of frozen phyllo dough shells
  • 1 wedge of Brie cheese
  • 1 container of pesto sauce (I use Costco’s Kirkland brand)
  • 1 jar of sun-dried tomatoes 

Place a small chunk of Brie cheese inside the small phyllo shells and heat in 350 degree oven for approximately 8-10 minutes. Remove from oven and put a small dollop of pesto sauce in each shell on top of  the melted Brie and top with a small piece of sun-dried tomato (drained).

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Wine Club picks for July 2010 – Abacela Vineyard and Winery – Southern Oregon AVA

Tuesday, September 14th, 2010

Not all of us are fortunate enough to take a trip to the wine country of Spain. However, if you are in the mood to taste some incredible Spanish varietals in a Mediterranean-style tasting room, then Abacela Vineyards and Winery in Southern Oregon is the place to visit. This may not be Spain, but the land in this area has the same latitude as Spain’s Rioja and Ribera Del Duero regions. Spanish varietals such as Tempranillo, Albarino and Garnacha thrive in Southern Oregon’s temperate climates; warm days followed by cool nights with a fair amount of precipitation. 

We researched Abacela and found that in 2001 at the prestigious San Francisco International Wine Competition, they were awarded a double gold for their 1998 Tempranillo. In fact, it beat 19 other Spanish Tempranillo entries and as a result, they have made a name for themselves in the wine world. In fact, the accolades have continued ever since. 

We know that you are going to enjoy this month’s selections, especially the Albarino, which is the perfect white wine for lazy summer days and feasting on succulent seafood. 

Southern Oregon AVA: 

Abacela Vineyard and Winery is found in the Southern Oregon AVA. The Southern Oregon AVA was established in 2004. It is located in the southwest portion of the state and stretches 125 miles from south of Eugene to the California border, and 60 miles between the Cascade Mountain Range to the east and the Coast Range to the west. It encompasses four sub-appellations, Umpqua Valley, Rogue Valley, Red Hill Douglas County and Applegate Valley. There are approximately 120 vineyards, 20 wineries and 3,000 acres of wine grapes. 

Grapes grown in this region date back to 1852 when an early settler named Peter Britt, operated a winery in Jacksonville. In 1961 the Hillcrest Vineyards in Umpqua Valley was established by California vintner, Richard Sommer and it wasn’t long before other winemakers took notice and they too began to plant grapes in the 1970’s. 

This area provides the warmest growing conditions in Oregon, but it also provides cool microclimates within the hillsides and valleys that enable this AVA to successfully grow both cool and warm climate varietals. This AVA is more Mediterranean in climate than the cooler region of Willamette Valley AVA.  

Predominate varieties grown include: Pinot Noir, Merlot, Cabernet Sauvignon, Pinot Gris, Syrah, Chardonnay, Cabernet Franc, White Riesling, Gewurztraminer, Viognier, Albarino, and Tempranillo. 

Abacela Vineyard and Winery: 

Abacela Vineyard and Winery

Abacela Vineyard and Winery is located in Roseburg, Oregon on Lookingglass Road. As you drive up the road to their Mediterranean-style winery, you might feel like you are gazing through a looking glass and getting a small glimpse of Spain. The desire to introduce Spanish varietals on American soil was the dream and vision of Earl Jones and his wife, Hilda, who own Abacela Winery. After extensive travels throughout Europe, they fell in love with the wines from the Rioja and Ribera Del Duero regions (northern Spain) where the majority of red wines are made with tempranillo, Spain’s “ noble grape.” Although they were amateurs at the time, they were determined to bring this Spanish varietal to America. 

Until 1994, nobody had seen these warm-weather grapes in Oregon. In fact, many thought Earl was a bit crazy when he planted his first tempranillo vine.  But little did they know that Earl had done extensive research, gathering data from the National Oceanic and Atmospheric Administration attempting to match the climate of the two Spanish regions that grow the best Spanish varietals.  All of this data pointed him to Southern Oregon. He found that the area south of Roseburg has the same latitude as Rioja and Ribera Del Duero, those prime areas in Spain for growing the best tempranillo grapes.  The climate in this area is consistently cool in the spring, dry and hot in the summer, and cool in early fall. The low rainfall and mild winters, makes this the ideal climate for Spanish grapes.  

In 1997, Jones made his first tempranillo from the vines he planted in 1994. His second attempt in 1998, became the first American tempranillo to best the Spanish tempranillo in the International Wine Competition in San Francisco in 2001, taking a double gold.  Accolades continue year after year. In 2009 their 2005 Abacela Reserve Tempranillo won America’s first Medalla de Oro in Spain’s own Tempranillos Al Mundo competition.  Abacela has also earned ratings of 95 points and higher from Wine Spectator and Wine Enthusiast magazines.  Jones also holds the title of 2009 Oregon Vintner of the Year by Portland’s Classic Wine Auction. Not bad for an amateur who never made wine before 1997.  He has now established a reputation as America’s pioneer producer of native Iberian varietal wine. 

Abacela is now a 75 acre vineyard and they grow 20 different varietals. Its flagship wine is still tempranillo but you can’t go wrong with their selection of unusual varietals such as tannat, garnach (grenache), dolcetto, albarino and don’t forget to try their port-style wines from Portuguese grapes such as tinta cao. 

Featured Spanish Varietals: 

  • Tempranillo—Often referred to as Spain’s “noble grape.”  This variety of black grape, is grown to produce full-bodied red wines. Its name is the diminutive of the Spanish temprano (early), referring to the fact that it ripens several weeks before most Spanish grapes.  Typically light red cherry to dark dried cherry flavors; spice, vanilla and coconut notes from oak, soft tannin and relatively low acidity. 
  • Albarino—This wine is Spain’s most popular white wine here in the U.S., but it’s not the most planted grape.  This grape makes wines that are fresh, bright and lemony with rich, almost oily texture, giving them the weight of a rich Chardonnay without the heavy flavors. Pairs perfectly with grilled fish or seafood paella. 
  • Garnacha– Known in France as Grenache and in Italy as Cannonau, Garnacha is a firmly Mediterranean grape both in habit and in personality.  At a glance, it is ruby in color, juicy, with red cherry flavor and medium acidity. 

Northwest Wine Quest Wine Club selections for July 2010: 

Abacela 2006  Estate Tempranillo 

  • Double Gold 2009 Tri-Cities Wine Festival
  • Gold Medal 2009 International Eastern Wine Competition
  • Gold Medal 2009 Los Angeles International wine and Spirits Competition
  • Silver Medal 2010 Dallas Morning News Wine Competition
  • 91 Pts Wine Enthusiast 4/09 

Tenth release of their signature Tempranillo.  Deeply colored and powerfully structured with intense aromas and flavors of ripe black fruits, savory spice, cassis and smoke. Will age 5-7 years. Aeration is recommended if opened now. 

 

 

Abacela 2009  Estate Grown Albarino  

  • Gold Medal 2010 Riverside International Wine Competition
  • Silver Medal 2010 Pacific Rim Wine Competition
  • “Outstanding!.Earl Jones  and his team deliver a big victory.” Wine Press NW (spring 2010)
  • “Captures the racy minerality of the Spanish grapes, while amping it up to New World fruit standards….” Paul Gregutt, The Spokesman Review 5/10 

The Galician style wine exhibits aromas and flavors of crisp golden apples, citrus fruits, fleshy peach, almonds, and delicate white flowers all carried on a frame that skirts the razors edge between creamy textures and steely minerality. Recommend drinking this wine within three years—earlier if you seek crispness, later if you prefer great complexity. Dungeness crab and oysters are each a beautiful pairing, but this wine will embrace any fresh seafood.  

Abacela 2007 Estate Grown Garnacha (second red for 2-Red Members) 

“Excellent!” Wine Press Northwest (Winter 2009/2010) 

Subtle perfume, anise, strawberry, raspberry and lavender scents are typical aromas as in this vintage. The supple texture is coupled with deep flavors of crushed purple fruits and naturally balanced acidity. Unfiltered, this wine will improve for the next 3-5 years. Pairings include cedar planked salmon with brown sugar and thyme butter. 

 

 

 

Pairings for our July wine club selection:

Grilled Flank Steak with Gorgonzola Cream

Courtesy of Albacela Winery (Serves 4) 

  • 1/2 lb Flank Steak, trimmed of fat
  • 1 tsp Kosher Salt
  • 1/2 tsp fresh ground pepper
  • 1 pint heavy cream
  • 1 cup crumbled gorgonzola cheese
  • 1/2 cup finely grated Reggiano Parmigiana 

For the Sauce: 

Pour heavy cream into small sauce pan and heat on low until reduced by half. Add gorgonzola and mix well, then add Reggiano Parmigiana and stir until incorporated. Keep warm until ready for use. 

For the Steak: 

Pre-heat gas grill to high heat 

Salt and pepper both sides of the flank steak. Grill 4-6 minutes per side (flank steak is best at medium rare, cooking medium or well can make the meat too tought). Remove from grill, cover loosely with foil and let rest for 10 minutes. Slice meat thinly across the grain and serve with gorgonzola sauce and Abacela’s Estate Tempranillo. 

Shrimp and White Bean Salad with Lime Cilantro Vinaigrette

Courtesy of Albacela Winery (Serves 4 as an appetizer) 

For the Salad 

  • 1 can Cannellini white beans drained and rinsed well
  • 1 pound cooked bay shrimp
  • 1/2 fresh sweet red pepper, seeded and finely diced                           
  • 1/2 cucumber peeled, seeded and finely diced
  • 1/4 cup cilantro leaves, roughly chopped 

Combine all the ingredients and mix well. 

For the Vinaigrette 

  • 1 clove garlic, finely minced                                             
  • 1/4 tsp ground cumin
  • 1/2 cup cilantro leaves                                                       
  • 1 jalapeno pepper, seeded and diced
  • Juice and zest of one lime                                    
  • 1 tbsp honey
  • Juice of one half Meyer lemon                                         
  • 1/3 cup olive oil 

Combine all ingredients except the olive oil in a blender and pulse until smooth. Add olive oil in a stream until incorporated (you may not need all of the olive oil). 

Pour vinaigrette over salad and mix well. Let stand for a few minutes for the flavors to mingle. Serve with tortilla chips and Abacela Albarino.

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Wine Picks of the Month – Trium Winery and Longsword Vineyards – Rouge Valley AVA

Monday, August 23rd, 2010

Summer is upon us and with summer comes longer days and lighter wines. We recently enjoyed a trip to Southern Oregon, where we selected summer wines from the Southern Oregon AVA, the Applegate AVA and the Rogue Valley AVA, which will be featured this summer. I love this wine country region because it is the perfect place to sample wines, take in a Shakespeare play, have a wonderful dinner at a fancy restaurant or enjoy a simple picnic along a mountain babbling brook. 

The Rogue Valley AVA became an official appellation in 2001. It is the southernmost winegrowing region in Oregon. It’s made up of three adjacent river valleys (Bear Creek, Applegate and Illinois Valleys) that extend from the foothills of the Siskiyou Mountains along the California border north to the Rogue River. It is 70 miles wide by 60 miles long and encompasses the Applegate Valley sub-appellation. Its diverse landscape is derived from three mountain ranges: the Klamath Mountains, the coastal Range and the Cascades. 

Rogue Valley is made up of three distinct valleys with progressively warmer microclimates, which enables the region to successfully grow both cool and warm-climate grape varieties. To the west, the region is affected by mountain and ocean influences, making it suitable for some cool-=weather varieties, including Pinot Noir. Farther eat, Rogue Valley has the highest elevations (nearly 2,000 ft.) of Oregon’s winegrowing regions, but it is also the warmest and the driest, making it well suited for warm-weather varieties including Merlot, Cabernet Sauvignon and Sauvignon Blanc. 

There are approximately 16 wineries, 130 vineyards and 1,400 vineyard acres in the AVA. The predominant varieties grown are Syrah, Merlot, Cabernet Sauvignon, Pinot Noir and Chardonnay. 

Trium Winery 

During our wine jaunt to Southern Oregon, we stopped in at Trium, which is located on Pheasant Hill Vineyard in Talent, Oregon.  We heard about this small winery over the years and we were highly interested in experiencing their flight of wines. We were not disappointed.  The tasting room is small, but it resembles an ivy-covered English cottage with its front door nestled with ivy and a welcome sign to greet you. Outside, there is an amazing view of Bear Creek Valley and its rich agricultural land. When we entered, we were greeted by Laura Lotspeich, co-owner and manager of Pheasant Hill Vineyard. Her quick smile and friendly nature made us feel right at home. She easily talked about this winery and their philosophy: “Wine is made in the vineyard.”  In this case, it would be three vineyards.  All of their wines are produced from fruit which comes from Gold Vineyard, Evans Creek Vineyard and Pheasant Hill Vineyard. The name Truim is Latin for “of the three,” and all three vineyards are certified as LIVE (Low Input Viticulture and Enology) and Salmon Safe. 

Truim began making wine under their own label in 2003. Three longtime friends (Kurt and Laura Lotspeich and Nancy Tappan) had a dream of producing wines under their own label. After selling fruit to other wineries for more than 20 years, they took a leap of faith and the rest is history.  With the help of veteran winemaker, Peter Rosback of Sineann Cellars, they have had remarkable success since 2003. 

We started with their white wines, the pinot gris and their viognier. Both were superb. But we immediately got the “wow effect,” when we tasted their signature wine, the 2005 Growers’ Cuv’ee. This wine is a blend of Merlot, Cabernet Sauvignon and Cabernet Franc. This wine’s flavors continued to develop in your mouth, long after the first sip. It is one of those wines that you continue to talk about long after you have finished your first glass. 

The wines at Trium are made by veteran winemaker Peter Rosback of Sineann Cellars. He has more than 20 years experience making wine in the U.S. as well as New Zealand and he is well respected in Oregon winemaking circles. They use one-third new oak, one-third 1 year old oak and one-third neutral oak for barrel aging. 

Trium 2005 Growers Cuvee (600 cases produced) 

This is their flagship Bordeaux-style blend of Merlot 62%, Cabernet Sauvignon 22%, and Cabernet Franc 16%. The classic Merlot mid palette of dark cherry, the top notes of the Cabernet france and the rich bottom notes from the Cabernet Sauvignon.  It is bursting with ripe flavors and has a silky texture. It offers layers of dark fruit, supple tannins and moderate barrel toast.  It will age well. Serve with meat or cheese dishes, especially the rich creamy blue cheeses. 

 

 

 

 

 

 

Trium 2007 Rogue Valley Merlot (48 cases produced) 

Once in awhile something special happens when Mother Nature, the grower and the winemaker each touch the fruit lightly and guide a wine to its complete expression. 2007 was one of those great years for Merlot from the Pheasant Hill and Evans Creek Vineyards. This single varietal with its medium body with hints of berry, plum and currant, pairs beautifully with creamy, rich cheeses, grilled lamb or it can be enjoyed alone. 

 

 

 

 

 

LongSword Vineyards 

During our wine jaunt to Southern Oregon, we were encouraged by Linda Kistner of Abacela Vineyards to stop in at LongSword Vineyards because they make a wonderful crisp Sparkling Chardonnay, as well as Dolcetto, Syrah and a Rose’.  Since Sparkling Chardonnay is one of my very favorite summer wines, we didn’t hesitate to follow through with her suggestion. 

 Following the winding roads outside of Jacksonville, Oregon on Highway 238,  we came across LongSword Vineyard. We arrived a little bit before 11 a.m., but it took us some time to work our way up their lane. We were greeted, or I should say, “challenged,” by a couple of geese who took on our van without ruffling a feather. We slowly moved our way toward the tasting room, but not without honking our horn, waving our arms and having a good laugh. We parked our van and we were greeted by owner and wine maker Matthew Sorensen, who was out in the vineyard, pruning his vines. He informed us that our greeters were Lewey and Dewey, two of the seven geese that serve as guards over the vineyard. Before our visit was over, we enjoyed watching all seven of his pet geese follow Matt around like he was the Pied Piper. His whimsical feathered friends are Hewey, Lewey and Dewey, Boras, Natasha, and Tweedledee and Tweedledum. 

The new tasting room at LongSword was opened in 2009. Before that time, Matt said that they literally sold their wines from a road side stand. During the summer months, a typical visit to this winery might include music, food, wine and a spectacular viewing of para-gliders coming off nearby Woodrat Mountain and landing in the open fields of LongSword. 

Matt is proud of his wine and he believes strongly that the wine is made in the vineyard. Matt and his wife, Maria Largaespada, moved to Oregon from Indianapolis in 1999 after working for 20 years in the pharmaceutical industry. Their dream was of growing grapes and making good wine. I believe that they have full-filled that dream. We learned from Matt that the name of their winery is actually the Spanish translation of his wife’s last name, “Largaespada.” Larga is Spanish for “long” and espada is Spanish for “sword.” Hence, LongSword. Their winery is a family affair and a proud one too. Although we didn’t get to meet his wife, Maria, we did get the opportunity to meet and visit with his daughter, Melinda. She and her father are personable and share a true love for their family business. We really enjoyed visiting with Matt and we thoroughly enjoyed his Sparkling Chardonnay and his Touche Rose. 

Matt and Marie plan to keep their vineyard small, but they also plan to keep adding different varietals. Recently they planted tempranillo.  This Spanish varietal should do nicely in the warm climate of Southern Oregon. 

LongSword Vineyards Accolade 

“The Wedding Wine”, originally slated as a one time celebratory wine for the wedding of the owner’s son, Accolade is all fun. A mouthful of fruit with a hint of sweetness and just enough effervescence to tickle your tongue. This sparkling wine pairs with spicy foods as well as wedding cake. 

 

 

 

 

 

 

Let’s Pair Up! 

Venison Roast with Coffee and Red Wine Marinade Served with Carrot Wine Reduction—Pair with 2005 Trium Growers Cuvee.  (Recipe provided by Laura Lotspeich—Trium) 

Ingredients: 

  • 2 pound venison roast  (beef roast can be used as well if you don’t have access to venison) 

Marinade: 

  • 3 cups strong black coffee            
  • 3 cups Trium Growers’ cuvee       
  • 4 crushed garlic cloves
  • 1 tsp salt                                           
  • 1 tsp ground black pepper 
  • 2 tsp Rosemary leaves 

Combine all ingredients in a non-reactive heatproof pan and heat thoroughly. Allow to cool and pour over the roast. Marinate over night. 

Preheat oven to 375 degrees. Remove roast from marinade and place in roasting pan. Roast—basting with marinade to internal temperature of 180 degrees (rare). Remove from oven and allow to rest 10 minutes before slicing. Serve with carrot wine reduction over a multi grain pilaf. 

Carrot Wine Reduction Sauce 

  • 1 bunch of organic carrots
  • 1 bottle Trium Growers’ Cuvee     
  • 1 3-4 inch sprig of Rosemary        
  • 1/4 tsp ground cloves                                 
  • 1/4 tsp ground cinnamon
  • Salt and pepper to taste 

Peel and cut carrots into 1 inch chunks and toss in olive oil to coat. Roast in 325 degree oven for 45 minutes, stirring occasionally to evenly caramelize. 

In a non-reactive heavy pan reduce 1/2 bottle of Trium Growers’ Cuvee by 1/2 stirring occasionally. Add the rosemary, cloves and cinnamon during the last few minutes of reduction. Puree carrots in a blender and carefully add the wine reduction to the puree. Taste to correct the salt and pepper. Drizzle over the sliced venison roast and pilaf. Pair with a bottle of Trium Growers’ Cuvee. 

Macerated Berries and Whipped Cream—Pair with LongSword Accolade Sparkling Chardonnay (A fantastic dessert in the middle of summer)

 Ingredients: 

  • 2.5 cups raspberries                       
  • 2.5 cups blueberries                       
  • 1 cup sugar  
  • 2 Tbsp sparkling chardonnay
  • 1.5 cups whipping cream  
  • 1.5 Tbsp confectioner’s sugar      
  • 1 Tbsp vanilla extract 

Place the raspberries and blueberries in separate bowls. Sprinkle each with 2 Tbsp of the sugar and 1 Tbsp of the wine. Toss berries gently and let stand at room temperature for 1 hour. In a chilled mixing bowl, beat whipping cream, confectioner’s sugar and extract on medium speed until soft peaks form. In wine glasses, layer raspberries, piped whipped cream mixture, and blueberries. Fill glasses half full. Pipe remaining whipping cream on top of the blueberries. (Note: try using other flavored extracts to the whipped cream—lemon, mint and almond work well.)

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Wine Picks of the Month – Milbrandt Vineyards – Wahluke Slope AVA

Monday, June 28th, 2010

Thinking over this past year, have your wine buying habits changed at all? If you are like most American wine drinkers, they have.  Welcome to the new order of things as the world of wine responds to the worst economic downturn since the Great Depression.  Indeed, this is a terrific time to be a buyer and a horrible time to be a supplier in the wine market. Overall restaurant wine sales are depressed as folks eat out less often and buy wine by the glass rather than by the bottle. Due to these falling sales, many wine producers and distributors have slashed prices and have found creative ways to move their inventory through internet liquidation sites.  Exports to the U.S. from all European wine growing regions are off by more than a fifth as the dollar weakens against the Euro. Americans are now more inclined to try wines made in the U.S. (Think how remarkable it is that Washington State a generation ago produced only a trickle of wine, but in 2009 produced the #1 wine in the world, according to the Wine Spectator’s recent Top 100 rankings.) 

What does this mean for our Wine Club Members? There is a silver lining to the economic doldrums we currently face. As we travel throughout the Northwest to find those special wines, we find that more and more wineries are slashing their prices. We try to find those premium wines, but at a good price….and as always we pass the savings on to you.  

This month we are featuring Milbrandt Vineyards.  This is a fairly new winery by most standards, but their fruit has been outsourced for years to some very prestigious wineries. We hope you enjoy their estate wines that we have selected for you. We typically do not feature a dessert wine, but this month we just had to share with you their Late Harvest Riesling. After you read about it and taste it, you will know why.  

The Featured AVA this month was Wahluke Slope WA:   

Wahluke Slopes is the 8th AVA in Washington State, receiving such status in January 2006. This AVA lies entirely within the established Columbia Valley appellation and it is currently home to more than 20 vineyards.  It is bounded by the Columbia River, the Saddle Mountains and the Hanford Reach National Monument. The name “Wahluke” is a Native American term meaning “watering place.” There are 81,000 acres of land in this AVA, 5,200 of which bear vines and is responsible for nearly 20% of Washington’s grape production.   It has one of the driest, warmest climates in the state, therefore irrigation is a must.  The top grape varietals grown are:  Merlot, Syrah, Cabernet Sauvignon, Riesling, Chardonay and Chenin Blanc. 

The Featured Winery for this month was Milbrandt Vineyards: 

Milbrandt Vineyards is owned and operated by brothers, Butch and Jerry Milbrandt. They tell everyone, “Farming is in our blood.” For nearly six decades the Milbrandt family have made their living working the land, mostly hay and alfalfa.  In 1997 Butch and Jerry wanted to take a new direction with their lives. Realizing that Eastern Washington was producing some wonderful grapes, they decided to plant their own vineyards. This was uncharted territory for them but they were determined to become the best growers in the state. Today they farm 13 distinct estate vineyard sites totaling nearly 1600 acres.  In just 10 years, they gained the reputation for growing some of Washington’s finest grapes. Their grapes can be found in most sought-after wines and their name and vineyards are featured on many prestigious labels.  

 In 2006 they decided to craft their own signature wines using carefully hand selected grapes from their reputable vineyards. With the guidance and direction of veteran winemaker, Gordon Hill, their first wines were released in June 2007 carrying the Milbrandt label.   Their first release of 2005 and 2006 vintages received outstanding acclaim and each year the prestigious awards continue to grow. 

Veteran winemaker, Gordon Hill is still the winemaker for Milbrandt. Gordon Hill has been a winemaker for Chateau Ste. Michelle and he was involved in the creation of Northstar, the Bordeaux style Merlot he made in conjunction with renowned Lake County (California) wine-maker Jed Steele. 

Milbrant’s 4,000 square foot tasting room located in Prosser, Washington’s Vintner’s Village, opened in May 2008. The tasting room is modern yet with an old world feel. You can easily spot this tasting room from the freeway – just look for the bell tower. Its patio area is spacious and the perfect spot to soak up the warm sun and enjoy a picnic. The tasting room has soaring ceilings, a large tasting bar and a gift shop.  They also have a small tasting menu. 

Milbrandt Vineyards Estates 2007 Malbec— 89 Points Wine Enthusiast

Dark in color and explosive fruit. The nose is jammy and saturated with cassis, boysenberry, blackberry and blueberry. The palate is rich, silky, velvety and generous. Open and approachable, this is the perfect sidekick for lamb, wild game, steak, ribs, sausage and cheese. 

 

 

 

 

 

 

Milbrandt Vineyards Estates 2006 Petite Sirah

This wine comes from the Northridge Vineyard on Eastern Washington’s Wahluke Slope. Saturated with boysenberry, loganberry, raspberry, orange marmalade and vanilla. The palate is dense, bright, lively and well-supported by oak and tannin. 

 

 

 

 

 

 

Milbrandt Vineyards Estates 2007 Late Harvest Riesling—92 Pts Wine Enthusiast

Harvested in mid-December at 15 degrees Fahrenheit to ensure high sugars and the development of botrytis. The nose explodes with ripe apricots, honey, baked apple, orange peel and botrytis. The flavors are intensely concentrated with peaches, honey, licorice and balancing acidity. Long and remarkably rich, this is a testament to the soils and climates of the Wahluke Slope. Awarded Double Gold at the San Francisco 2009 International Wine Competition. 

 

 

 

 

 

Let’s Pair up Recipes for the Month:

 Spicy Sausage and Peppers—Pair with Milbrandt 2007 Malbec

This wine has quite an affinity with sausages and sausage dishes.

Ingredients

  • 2 pounds spicy Italian sausage, sliced
  • 1 large red bell pepper, cut into large chunks
  • 1/4 pound jalapeno peppers, cut into large pieces           
  • 1 large red onion, cut into chunks
  • 1 (12 fluid ounce) can beer
  • 1/2 pound sliced provolone cheese

 Directions

  1. Place sausage, red bell pepper, jalapeno peppers, and red onion in a large bowl. Pour in beer. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. Alternately thread sausage, red pepper, jalapenos, and onion onto skewers. Cook on the prepared grill until sausage is evenly brown and vegetables are tender. Melt provolone cheese over the hot ingredients during the last few minutes of cooking.

 Philly Cheese steak with Peppers and Onions—Pair with Milbrandt Petite Sirah

 Ingredients: 

  • 1 medium onion, thinly sliced·
  • 1 large green pepper, thinly sliced
    2 cloves garlic, mince
  • 1/4 cup chicken broth
    1 long loaf Italian bread, or 4 small crusty rolls
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 pound lean steak, trimmed, grilled and cut into thin slices 

Directions:

Heat the chicken broth in a large non-stick frying pan. Add the onions, peppers and garlic and cook over medium heat, stirring frequently, for 15 to 20 minutes or until very soft. Split the Italian loaf or rolls and cut in portion sizes if necessary.

Lay the 4 open sandwiches on a baking sheet or broiler pan, and divide the vegetables among the bottom sections. Top with the steak slices and sprinkle with the shredded mozzarella. Broil for 2 to 3 minutes or until cheese melts and steak is warmed through. Top with remaining bread and serve. 

Austrian Linzer Cookies—Pair with Milbrandt Late Harvest Riesling

  •  1.5 cups sifted flour
  • 1/4 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 beaten egg
  • 1/3 cup blanched almonds (ground)
  • 1/2 cup apricot jam
  • 1 tsp water
  • 1 beaten egg 

Direction:  

Sift together dry ingredients, then stir in brown sugar. Cut in butter until mixture is crumbly. Add the slightly beaten egg and ground almonds; mix well with hands. Pat half the mixture into an ungreased 9x9x2 inch pan. Spread the jam evenly over the dough. On a floured surface roll out the remaining dough and cut into 20 strips. Create a lattice top by lining 10 strips across the filling; then arrange the remaining 10 strips of dough diagonally across the top.  Combine the last beaten egg with water and brush over lattice. Bake in 375 degree oven for 25 minutes. Cool. Cut into bars or squares. 

* the apricot jam brings out the beautiful flavors of the apricot in  this particular Riesling.

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Snipes Mountain AVA and Upland Estates Winery

Wednesday, April 21st, 2010
Question?  What is America’s most popular alcoholic beverage both in sales and consumer polls?  And the answer is…..wine!  Wine continues its rise in popularity year after year here in America.  The United States is now surpassing the wine country regions of both France and Italy as the world’s largest wine consuming country in the world.  I find this so amazing, since not too long ago we were a nation that banned all sales of alcohol.  I often wonder why we have had this increase in popularity, especially over the last decade or so.  I think that there are possibly a few contributing factors.
 
 

  • First,  the positive health effects of moderate wine consumption are now well understood and medical studies both here and abroad have publicized their findings.
  • There is an abundance of well-made, affordable wines from around the world that will fit everyone’s budget.
  • The Supreme Court ruled not long ago, that shipping wine from the winery directly to the consumer was legal. This has generated a lot of sales and publicity for the wine industry.
  • Finally, the popular film “Sideways,”  generated a big buzz about wine. It romanticized  the wine region of California and brought to attention such wines as Pinot Noir. 

Whatever the reason for this increase in popularity, we can be thankful that we do not have to travel far to enjoy good wine.  Washington and Oregon have some of the finest wines in the world. For those of you who joined us in February for our quarterly wine tasting party, you were introduced to Washington State renowned winemaker, Robert Smasne. Well, you are going to really enjoy this month’s selection from Upland Estate Winery, because Robert Smasne is the winemaker for this winery as well. 

Snipes Mountain AVA

Snipes Mountain is the 10th AVA to be established in Washington State. This AVA is located in Yakima County, between Sunnyside and Granger WA and received its approval in February 2009. This new AVA is among the smallest in the Northwest and the second-smallest in Washington. Snipes Mountain is a moderate-sized hill that sticks up right in the middle of the Yakima Valley. It consists of ancient, rocky soils that were mostly untouched by the Great Missoula Floods, which deposited large amounts of foreign topsoil in the Yakima Valley.  The slopes that face four different directions create a variety of growing conditions that are unique to this mountain. More than 35 grape varietals are cultivated here. It is the home of the first wine grapes planted in Washington State (Muscat, planted in 1917 by wine pioneer William B. Bridgman. and is still under cultivation today). Snipes Mountain was named for Ben Snipes, who was a pioneer who built a house at the base of the mountain in the 1850’s and developed an expansive cattle operation. There are approximately 800 acres of wine grapes in production. More than 20 wineries source fruit from Snipes Mountain.

Upland Estates Winery

Upland Estate Winery has a history that dates back to 1917 when the first wine grape was planted on Snipes Mountain by W. B. Bridgman.  It is widely recognized as the birthplace of Washington wine. No other Washington winery has this claim to fame. Upland Estate Winery sources all of its fruit from its estate vineyards and it is the only winery currently located within the new Snipes Mountain AVA. They produce, cultivate and sell all fruit that is grown there to approximately 20 other wineries in Washington.  During our travels, we came across this winery and we met owner, Todd Newhouse. We were very impressed with this young man who is the grandson of Alfred Newhouse, who purchased all of what used to be Upland Vineyards in 1972.  Still bearing fruit today from vines planted from long ago, its longevity is a testament to the favorable weather conditions bestowed upon Snipes Mountain. Todd’s vast knowledge of this estates history, his own heritage and of course the unique qualities of Snipes Mountain and the fruit it produces was intriguing to us.  No one can tell the story of Upland Estate Winery better than Todd. Todd has allowed us to tell Upland’s story, using information that he put together for his own website.  It’s a fascinating read and we hope you enjoy the story as well as the wines we have selected from this winery for your pleasure.

Snipes Mountain was named after cattle king Ben Snipes, who was the first to settle the Yakima Valley and who made his vast cattle business headquarters on the south side of Snipes Mountain in the 1850’s. He chose this site because it was the highest point around and from the top of Snipes Mountain he had a panoramic view of the Yakima Valley and his vast herds of cattle.  He also noticed that the mountain added a little more protection from the elements of Mother Nature.

In 1914, William B. Bridgman, two-time mayor of Sunnyside and author of many of the Yakima Valley’s irrigation laws, planted table grapes on Harrison Hill.  Currently owned by the Newhouse family, Harrison Hill is now the second oldest Cab site in the state, which was planted in 1964. In 1917, Bridgman planted vinifera wine grapes on Snipes Mountain. Due to the country’s prohibition laws of 1916, and Washington State’s even more stingy anti-alcohol sentiments, Bridgman foresaw an increase in demand in wine grapes.  While others continued to plant table grapes, he planted more and more wine grapes.  Before long, he was selling them for far greater prices than his neighbors. By 1934, Bridgman had over 165 acres of wine grapes under contract with more than 70 growers, which prompted him to open Upland Winery that same year. It was the first winery in Eastern Washington (two other smaller wineries opened in Western Washington that same year).  Bridgman was also the first to commercially make European style wine (what we drink today) in Washington State.  Upland Winery was making table wine from vinifera grapes, rather than fortified wines made from fruit and labrusca grapes (like Concords). Although these wines only accounted for about 10% of Upland’s volume, it would prove to be a very important stepping stone in Washington’s evolution into a world wine region powerhouse. In other words, the seed was planted.

By 1947, because of financial strain, Bridgman was eventually forced to give in to demand and concentrate entirely on fortified wines. After two extremely hard winters in a row, ‘48-’50, Upland Winery sadly began a slow decline. In 1960, Bridgman sold the winery and in 1972, it was shut down. Bridgman died in 1968, but by then he had deeply affected the future of Washington’s wine industry. Fortunately, Bridgman had encouraged Dr. Walt Clore (regarded by most to be the “Father of Washington Wine”) to  plant vinifera wine grapes in 1940 as part of the Irrigation Experiment in Prosser. He provided Clore with cuttings from his own vineyard, and this propagated Brigman’s vision.

There is a lot of history on Snipes Mountain and Harrison Hill. A lot more than most people realize. Everybody seems to know who Walt Clore was, but hardly anybody knows who William Bridgman was and how much of an impact he had on Washington’s wine industry. If Walt Clore is considered the “Father of Washington wine,” then W.B. Bridgman should be considered the “Grandfather of Washington wine.” 

When Upland Winery shut down in 1972, Todd’s grandfather, Alfred Newhouse, bought all of what used to be Upland Vineyards. Over the next 35 years he and Todd’s father, Steve Newhouse, would continue to expand their holdings on both Snipes Mountain and Harrison Hill.  Today the Alfred Newhouse family farms cherries, apricots, nectarines, peaches, prunes, pears, apples, juice grapes, table grapes and of course wine grapes.  Out of approximately 1200 acres, of what is once again called Upland Estates,  500 acres are wine grapes grown in some of the most unique soils in the world.

In 2006, Todd and Amber Newhouse crushed their first grapes for their newly established label, Upland Estates.  Todd continues to farm full time alongside other family members. After 10 years of getting to know wine grapes, Todd felt the need to try and showcase the best of Upland’s fruit in his own label. In 2007 they began selling their 2006 Gewurtzraminer and in early 2009 they released two ‘06 reds (Old Vine Cabernet and Malbec) and three ‘07 whites (Sauvignon Blanc, Vintage Muscat Ice and Gewurztraminer). Altogether they produced 450 cases. In late 2009 they added a Syrah and a Vigonier/Chenin Blanc, with even more varieties coming in 2010.

Through the efforts of viticulturist Todd Newhouse and winemaker Robert O. Smasne, Upland Estates carries on the traditions of those who came before them. Notice the Upland Estates wine label. The vinifera vine pictured on the label depicts W.B. Bridgman’s 1917 original Snipes Mountain planting. This Muscat of Alexandria vine is still bearing fruit today.

2007 Upland Estates Old Vine Cabernet

100% Old Vine Cab, hand crafted into an old world style, not overblown with high alcohol, showcases the expressiveness of age and the terroir of Snipes Mountain. It is loaded with ripe fruit flavors, violets, and fresh spices with hints of caramelized oak and mocha that wraps around balance, power, and complexity.  100% oak. Aged 22 months. 99 cases produced

 

 

 

2007 Upland Estates Syrah (2nd Red selection for 2 Red monthly members)

Silver – 2009 Tri-Cities Wine Festival

The first release of the Syrah, it comes from the south slope of Snipes Mountain planted in 1999 and is 100% Syrah.  Expressive of this unique vineyard site it’s bouquet is inviting with rich layers of ripe berry, floral notes, spice and vanilla oak.  It is smooth, lush, refined and silky. The barrel program was 20 months in 100% French Oak.  74 cases produced.  Released in December  2009

 

 

 

 

2007 Gewurztraminer

Wine Enthusiast Magazine’s International Top 100 Best Buys of 2009

“Silver” – Northwest Wine Summit
“Bronze” – Sunshine and Wine
“Excellent” – Wine Press Northwest Magazine

Hand selected and harvested at peak ripeness, gently whole cluster pressed, and tank fermented to provide an off-dry style that enhances the natural fruit flavors of the wine. It is floral with hints of pear, lemon zest, ripe melons, spicy undertones and lychee flavors that are balanced with crisp acidity and a clean, refreshing finish on the palette.  115 cases

 

 

Marinated Flank Steak Served on Balsamic Vinaigrette Salad—Pair with Upland Estates 2007 Old Vine Cabernet

Ingredients:

  • 1 red onion slivered                              
  • 2 Tbsp chopped Oregano
  • 1/3 cup balsamic vinegar                      
  • 3 cloves garlic—chopped
  • 1/4 cup capers                                     
  • 1.5 lbs flank steak
  • 1/4 tsp kosher salt                                
  • 1/4 tsp coarsely ground black pepper 

Preparation:

Slice onion and place in large plastic bag. Mix vinegar, capers, oregano and garlic and place in the same bag. Sprinkle flank steak with salt and pepper. Place the steak in the plastic bag and marinate for at least 4 hours or overnight. Make sure you turn the meat several time during this process, making sure the meat is completed covered with the marinade.

Heat a grill or a broiler. Make sure the meat is approximately 4 inches from the heat source. Remove the meat from the marinade, (make sure to throw away the remaining marinade). Grill or broil for 5 minutes per side for medium-rare. Let the meat stand for 5 minutes before slicing.

Ingredients for Salad and Balsamic Vinaigrette

  • 3 Tbsp extra virgin olive oil       
  • 3 Tbsp Balsamic vinegar    
  • 1 tsp chopped fresh thyme       
  • 1/8 tsp salt and pepper
  • Fresh salad greens                   
  • 4 ripe tomatoes sliced        
  • 1/4 cup crumbled feta cheese 

Preparation:

In a large bowl place fresh salad greens of your choice. ( I prefer mixed lettuce with some fresh spinach).  Add tomatoes and feta cheese. In a small bowl add the balsamic vinegar, thyme, salt and pepper. Slowly add the olive oil in a stream as you whisk.  Pour dressing over the salad and toss well. Place on individual plates and add sliced flanked

Quick Thai Lettuce Wraps—Pair with Upland Estates 2007 Gewurztraminer

Ingredients:

  • 1 head Boston lettuce or Iceberg Lettuce leaves separated.
  • 3-4 carrots thinly sliced lengthwise into ribbons              
  • 1 seedless cucumber thinly sliced
  • 1 lb uncooked chicken cubed                                       
  • 2-3 tbsp olive oil
  • Thai Saifun Bean Threads                                             
  • Thai Peanut Sauce (Prefer Bangkok Padang 11.5 oz) 

Preparation:

In a skillet heat 2-3 tbsp olive oil. Add the cubed chicken and cook until no longer pink. Add approximately 1/4-1/2 cup of the peanut sauce to the cooked chicken.  Continue cooking the chicken, until all pieces are coated with the sauce. In a sauce pan or in a microwave, heat the remaining sauce until warm.

While chicken is cooking, prepare the carrots and cucumbers (I like to use a vegetable peeler to make thin ribbons of carrots). Prepare the Saifun Bean Threads according to package directions. (Note: if you don’t want to fry the bean threads, consider placing them in boiling water, for 20 minutes.)

To assemble the wraps: take a piece of lettuce leaf, add pieces of chicken, the carrots, cucumber and bean threads. Add a drizzle of the heated peanut sauce to each serving. 

This is an easy recipe and a great finger food. A bit messy to eat, but very yummy and pairs beautifully with the Gewurztraminer.

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The Four Graces Winery

Monday, April 5th, 2010

 The dream began in 2003, when Steve and Paula Black purchased a 110 acre vineyard located in the Red Hills of Dundee. The wines they produce and the winery that they built, was done to honor their family. They launched the winery as a legacy for their five children. The winery is named in honor of their four daughters, Alexis, Vanessa, Christiana and Jillian. Their son, Nicholas, is on the reserve wine labels as “Keeper of the Four Graces.” 

Their premium grapes come from two organic and biodynamic estate vineyards, Black Family Estate Vineyard and Doe Ridge Estate. Their fine wines are made by Steve Black who relies on the experience and knowledge of winemaker/consultant Laurent Montalieu. (Some of you may remember the fine wines we brought to you from WillaKenzie Estates last December. Laurent Montalieu was the winemaker of those fine wines). 

If you are ever in Dundee, Oregon, make sure and stop in at their elegant tasting room located just off Hwy 99W. The white bungalow-style home is charming, elegant and very inviting. French doors lead out to the patio area, where you can sit and enjoy one of their delightful pinots. 

We decided on the 2007 vintage Pinots from Four Graces because 2007 will go down in history for some of the finest Pinot Noirs every produced in Oregon. The Blacks feel that the secret for their success has been in the hands of experience from grape to glass and the dedicated team led by veteran winemaker Laurent Montalieu and hands on vineyard manager Luke Pedotti. 

The Four Graces 2007 Dundee Hills Pinot Noir Reserve 

This pinot is perfectly balanced with seamless tannins and the ripe, lush red berry fruit profiles indicative of great Dundee Hills Pinot Noirs. Aromas of pomegranate and bing cherry, mingle with cloves and mocha, ending with notes of forest floor. The palate shows spice and light black pepper with some black cherry and raspberry. A well balanced wine with silky tannins and a nice body feel.  The grapes were handpicked at peak ripeness. The clusters were then hand sorted and fermentation took place over 7 days with punch downs three times daily. Barrel aged for 11 months in 40% new oak, the wine was then cellared for 14 months. 

2007 Willamette Valley Pinot Noir

From the Yamhill-Carlton AVA, Oregon. Earthy and elegant, fruit forward with smooth, expressive tannins, this wine bears all the hallmarks of a great New World Burgundy. Reminiscent of wild mushrooms and blackberries, luscious damson and warm red roses, this Pinot Noir is vibrant and delicious in its youth yet has the soft, focused tannins to suggest aging with grace.

Ravioli with Balsamic Brown Butter—Pair with Dundee Hills 2007 Pinot Noir Reserve

(Recipe courtesy of The Four Graces Winery)

Ingredients: 

  • 18-20 oz store bought cheese and spinach ravioli
  • 6 Tbsp butter
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup toasted copped hazelnuts 

Preparation: 

  • Cook pasta according to package directions.
  • In a medium saucepan, cook the butter over medium heat stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt and pepper.
  • Transfer the ravioli to the saucepan with the balsamic brown butter. Sprinkle with hazelnuts and parmesan over the top Serve immediately.
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Arcane Cellars at Wheatland Winery

Monday, April 5th, 2010

Have you ever visited a winery by traveling on a ferry? You can if you ever visit Arcane Cellars at Wheatland Winery. Arcane Cellars is located along the Willamette River on a quiet road near the historic Wheatland Ferry just outside Salem, Oregon. This is a beautiful winery which sits along the Willamette River, nestled among neighboring farms with amazing views of the Eola Hills. We enjoyed the outside patio, where we snacked and enjoyed a bottle of their award winning Pinot Gris, while visiting with assistant winemaker, Chris Wishart. During our visit, Chris was busy checking the Co2 levels of the wine and explaining the importance of doing so. He further explained that Willamette Valley produces very distinct and intense Pinot Gris with characteristics of apple, pear and lychee flavors. All of the Pinot Gris that they produce are from their own estate fruit and select fruit from the Dundee Hills AVA. It was evident that he was very proud of their 2009 Pinot Gris that took several gold medals and has recently been given 91pts from Wine and Spirits Magazine. 

This winery is the vision of Jeffrey Leal Silva and his son Jason Leal Silva. Jeffrey keeps busy by managing the vineyard and its facilities, while his son, Jason is responsible for making the wine. Jason is a talented and dedicated winemaker who handcrafts these small lots of wine. The unique wine labels are also designed by Jason, who is also considered a graphic artist. This winery is definitely a labor of love between father and son. 

Arcane Cellars is known for their flagship of Pinot Noir, but everyone can equally enjoy tasting their Pinot Gris, Pinot Blanc, Viognier and their Pinot Gris Rose’ (they are the only winery in the U.S. that produces a Pinot Gris Rose’.)  The name “Arcane Cellars at Wheatland Winery” basically means that the wines made under the Arcane Cellars label are small-lot, low-production wines. These are typically single-vineyard, estate-grown wines. The Wines made under the Wheatland Winery brand are the larger production wines, wines in which are produced from fruit that is sourced from Columbia Valley and Southern Oregon. Their wines definitely reflect the variety of Oregon’s distinctive terroir. 

Arcane Cellars 2009 Pinot Gris 

This Pinot Gris is produced from low-yield vines in the red volcanic soils of the Vista Hills Vineyard in the prestigious Dundee Hills AVA. This full-bodied Pinot Gris has a beautiful golden straw color, and aromas of peaches, grapefruit and pear and a hint of anise. Flavors of melon, lime and orange zest unfold in the mid-palate. Slightly off-dry, the wine has a mouthfeel that is rich and round and a long, smooth and voluptuous finish. 

Accolades: 

  • 91 points—Best Buy—– Wine and Spirits Magazine
  • 90 points—Editor’s Choice—Wine Enthusiast Magazine
  • Platinum Award/Best NW Wines—Wine Press NW Magazine
  • Gold Medal—San Francisco International Wine Competition
  • Gold Medal—Long Beach Grand Cru Wine Competition (Los Angeles, CA)
  • Gold Medal/Best of the Bite for Pinot Gris—Bite of Oregon Wine Contest (2008 and 2009) 

Marinated Shrimp in Lemon-dill Sauce—Pair with Arcane Cellars 2009 Pinot Gris 

This is a very popular dish that I make for our quarterly wine tasting events. Many of you have requested this recipe in the past.  It pairs beautifully with the Arcane Pinot Gris.  I enjoy sharing my recipes with others, so make sure and pass this one along if requested by your dinner guests. 

Ingredients: 

  • 1.5 cups mayonnaise                                                    
  • 1/2 cup sour cream
  • 1/3 cup fresh lemon juice                                              
  • 1/4 cup sugar
  • 1 large red onion peeled and thinly sliced                      
  • 1/3 cup chopped fresh dill
  • 2 pounds cooked extra-large shrimp 

Preparation: 

In a large bowl, stir together all ingredients. Stir the shrimp in last. Refrigerate covered for several hours or better yet, overnight. Stir 1-2 times as it marinates. This makes a great appetizer!

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White Wine and Chocolate?

Tuesday, February 16th, 2010

Chocolate lovers! Wine lovers! The pairing of the two is no big secret. Some say it can’t be done, but if you have the right wine to complement the right chocolate it can be a match made in heaven! I found this to be exceptionally true on Valentine’s Day during our wine jaunt in Salem, Oregon. Being the chocolate lover that I am, I have always paired my rich chocolates with rich red wines, making sure that the wine is a bit sweeter than the chocolate, so it all balances beautifully. Occasionally I will pair a white chocolate with a Demi-Sec Champagne, or possibly a Muscato with a hint of orange or even a Riesling. But this past weekend I was taken by surprise when I was offered a special rich chocolate to pair with the new 2009 Pinot Gris by Arcane Cellars.

Pinot Gris and chocolate you say? All I can say is that it was an “explosion in my mouth!” It is one of those pairings that I just couldn’t seem to get enough of and I still find myself talking about it days, if not weeks later. The new vintage of Pinot Gris by Arcane Cellars is a crisp, slightly dry wine with flavors of melon, lime and orange zest. I enjoyed this wine after the first sip and found it to be equally as enjoyable as the 2008 Pinot Gris that I had tasted last fall (no wonder it has taken 3 gold medals and an impressive 91 points through Wine and Spirits Magazine.) As I was enjoying my first sip, a young lady asked me if I would like the perfect chocolate truffle to accompany my white wine. I must have had a look of confusion on my face, because she laughed and then she assured me that I would find it “memorable,” if I would only give it a try. No arm twisting was needed. I was quick to put out my hand as I was offered a piece of her “Meyer Lemon Explosion.” This truffle concoction is her own creation, made with a California Meyer Lemon puree that is blended with organic lemon oil and folded into her rich chocolate truffles. The name “Meyer Lemon Explosion,” is the perfect name for this treat. Sip the Pinot Gris, take a bite of the Lemon Explosion…let the chocolate melt on your tongue as the lemon flavor explodes in your mouth…then take another sip of the Pinot Gris…”HEAVEN!”  It is one of the best chocolate and wine pairings that I have ever come across…and I have come across many.

I highly recommend the pairing of Arcane Cellars 2009 Pinot Gris and the Meyer Lemon Explosion by Missionary Chocolates. You can find Missionary Chocolates on line at Missionarychocolates.com

The handcrafted Vegan Truffles can also be found in small retail sites throughout Portland. Owner Vanessa Holden and her sister, Melissa, have other fine truffles and if you need help finding the perfect chocolate to accompany your favorite wine, just ask them.

Tips for Successfully Pairing Wine with Chocolate

So, is it possible to combine wine and chocolate? Well, probably not if you are thinking of pairing a 99 cent candy bar with a boxed wine of Zinfandel. Both wine and chocolate can be pretty complex on their own. So when pairing the two keep it simple:

The wine must be sweeter than the chocolate.

Since chocolate coats your mouth, you must pick a wine that is big enough to cut through its richness.

Look for flavors in both the wine and the chocolate that are similar to each other.

White Chocolate: is a super sweet blend of sugar, milk and cocoa butter. Try pairing this with demi-sec or sweet Champagne or an Orange Muscato/Muscat. You may also try a Riesling or Gewurtztraminer.

Milk Chocolate: The sweetest of the chocolates with a high sugar content. Choose a sweeter wine than this chocolate. Try pairing with sweet, Tawny Port or the right bottle of Pinot.

Semi Sweet: The sweetest of the dark chocolates. Contains 50%-60% cacao, its tones are nutty, earthy, spicy, has a balanced and less sweet after taste than the milk chocolate or white chocolate. Pair with Cabernet and Bordeaux which tend to bring out the peppery, fruity nuances in the chocolate but a Ruby Port is a classic pairing.

Bitter Sweet: The most intense, richly-flavored dark chocolate is 70% to 100% cacao. The bitter, roasted flavoring is so intense that it needs a strong red wine with concentrated fruit notes, to balance the taste. Zinfandel is a good choice, Tawny Port, Shiraz or Grenache pair nicely too.

How to Enjoy Your  Wine with Chocolate

First taste the wine, allowing the flavors to saturate your mouth. Then take a bite of chocolate, letting it slowly melt on your tongue. Take another sip of wine and you might never consider having one without the other again.

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Palotai Vineyard and Winery – Umpqua Valley AVA

Friday, January 29th, 2010

For January 2010 Northwest Wine Quest we featured the Umpqua Valley AVA in Oregon. This AVA was established  in 1984 and is located in Douglas County, Oregon. This AVA is contained within the larger Southern Oregon AVA. This AVA is in the basin of the Umpqua River, the largest and most notable  waterway in the region, and is bordered by the Cascade Mountains to the east and the Coastal Range to the west. It has a warmer climate than the Willamette Valley AVA to the north but cooler than the Rogue Valley AVA to the south.

This area is also called the “Hundred Valleys of Umpqua” and its history can be dated back to 1880’s when Riesling and Zinfandel were introduced at the Doerner Farm. (This farm/vineyard is still in production but it hasn’t been a winery since 1965).

Forty years ago all the wine grapes in Oregon were grown in the Umpqua Valley.  This region is cool enough to produce high quality Burgundian wines from varieties like Pinot Noir and Chardonnay, yet warm enough to grow Bordeaux varieties such as Cabernet Sauvignon and Merlot.  Add to that the fruity and floral Rieslings and Gewurztraminers reminiscent of Germany and Alsace, and you begin to appreciate the versatility this region allows the winemaker.

The Winery we featured in January 2010 is Plotai Vineyard and Winery.

 In 1983, owner and winemaker, Gabor Palotai, got a student visa to study in the United States. He was a long way from his home in Communist-controlled Hungary. When it was time to return to his home in Budapest, Gabor defected to America. Gabor may now live in America, but he has never forgotten his Hungarian roots. Gabor learned about making wine at a young age from his grandfather. Like his grandfather, Gabor believes in “Old World” craftsmanship, following centuries old European traditions where small lots of wine are made by hand, barrel-aged and are drinkable right after bottling. Gabor uses his skills to make wine the “Hungarian way.” Gabor works his land vine by vine. He knows which clusters to drop, when to pick and how best to bring out the flavor of the terroir. He only uses Hungarian oak as opposed to the high priced French oak. The Hungarian oak offers the well-defined flavor that Gabor seeks.

 The Palotai Winery is located in Roseburg, Oregon and opened its doors in 2001. We tasted their fabulous wines in November, while attending a food and wine festival in Portland, Oregon. We spoke with John Olson, the assistant winemaker for Palotai Winery, who informed us that Palotai Vineyards is known for some fabulous wines. Most popular is their Bull’s Blood Red, which was sold out in 2008 after it was briefly mentioned in none other than “The National Geographic.” Their 2007 Estate Syrah received the “Greatest of the Grape” award at the Douglas County’s showcase wine-tasting event.

2008 Bull’s Blood (Red Table Wine)

A very unique name for a very unique wine. This is a unique blend of Pinot Noir, Baco Noir, Marchechal Fosch and Tempranillo. It is bold, earthy, full bodied blend with flavors of plum, blackberry, licorice and currant and just a hint of vanilla and pepper. Pairs beautifully with any red meat.

2006 Attila

Formerly known as Indigo, the winemaker had to change its name due to a dispute with a large winery in California. (Who can trademark a name of a color?).  This did not stop winemaker and owner, Gabor Palotai. With his sense of humor, he renamed this popular wine Attila.  For bold red lovers this is not to be missed! It is a blend of Cabernet Sauvignon, Merlot, and Malbec. It is deep, dark, full bodied with jammy blackberry fruit, butterscotch and cocoa. Lots of layers of flavors. A big wine with a good tannic structure. It can stand up easily to spicy Mexican, Cajun, Indian or Italian fare but so well balanced it can easily be enjoyed alone.

2006 Bella Bianca (White Table Wine)

This is the perfect wine for those who love Sauvignon Blanc. It is a blend of Pinot Gris, Gewurztraminer and Muscat Ottonel. It is crisp, tart, clean with flavors of apple, pear, apricot and lemon. The soft floral notes and just a hint of honey, create balance to this dry white wine. Great clean finish.  Pairs well with light salads with vinaigrette dressing.

HUNGARIAN BEEF STEW—PAIR WITH HUNGARIAN STYLE WINE—2008 BULL’S BLOOD BY PALOTAI VINEYARD AND WINERY

 Ingredients:

  •  2 ounces diced bacon
  • 1 pound beef chuck trimmed
  • 2 large onions thinly sliced
  • 3 Tbsp Hungarian paprika               
  • 16 oz can tomato paste                              
  • 1/4 cup flour
  • 1 cup red wine                                            
  • 2 cups beef stock                          
  • 4 cloves garlic minced
  • 2 bay leaves                                              
  • 1 pound potatoes                           
  • Salt and pepper to taste
  • Sour cream                                    
  • Chopped chives

 Preparation:

  •  Dice the bacon and brown it over medium heat in Dutch oven. While the bacon cooks, cut the meat into cubes.
  • Mix together flour, 1/2 tsp salt and a few grinds of pepper.  Coat the meat with this mixture by placing in a sealed baggie and shake well.
  • Remove the browned bacon, leaving the drippings. Brown the beef in the drippings in several small batches. (do not crowd the pat with meat or it will steam rather than brown)
  • While the beef browns, slice the onions thinly. Peel the potatoes and cut into 1” cubes.
  • Remove the browned beef, leaving any juices in the pan. Add onions to the pan and cook about 5 minutes, stirring occasionally. Add the garlic and paprika and continue cooking for another minute. Add wine, stock, bay leaves and tomato paste, stirring to incorporate any browned bits from the bottom of the pan. Stir in the beef cubes and bacon.
  • Adjust the heat to maintain a slow simmer. Cover and simmer for 1.5 hours. Stir in the potatoes and continue to cook for another 30 minutes or until potatoes are tender. Taste for seasoning. Serve with a large dollop of sour cream and garnish with chives.
  • Note:  If the liquid seems too fatty, let stand for a few minutes and skim fat off the surface. If you have time, refrigerate and remove solidified fat from the surface and reheat.

 CREAMY CORN AND POTATO SOUP—PAIR WITH 2006 PALOTAI BELLA BIANCA

 Ingredients:

  •  2 tbsp olive oil
  • 4 shallots, diced     
  • (2) 10 oz bags of frozen whole corn
  • 2 Yukon gold potatoes, peeled and chopped
  • 6 cups chicken stock
  • Salt and Cayenne pepper

 Preparation:

In a large pot heat olive oil. Add shallots, cook and stir until soft. Add corn; cook and stir to warm the corn. Add potatoes. Add enough chicken stock to cover the potatoes; reserve remaining chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and cool slightly.

 Place half the corn/potato mixture in a blender. Cover and blend until pureed. Strain. Discard corn kernels. Return strained mixture to the pot. Add the remaining stock; heat through. Season with salt and Cayenne pepper.

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