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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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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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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 Travel Takes Us to “Fruit-Loop Trail” (Columbia Gorge AVA) and Eola Amity Hills AVA

Monday, July 5th, 2010

After the long spring and early summer of rain showers and chilly temperatures, we were ready to hit the road going south for some sunshine and wine.  Our two day jaunt took us to Hood River, Oregon and the Salem, Oregon area – to find some interesting wines for our wine club members.

What a treat the Columbia Gorge area was.  We have spent some time in the past near Hood River, taking in windsurfers and enjoying resorts and a restaurant or two, tasting sumptuous steelhead trout. But we have never taken the time to enjoy the wineries.  Our focus on Saturday was to stay within the Hood River area and focus on only estate wines from the Columbia Gorge AVA.  This small wine trail in Hood River, Oregon is part of what Oregon calls the “Fruit Loop Trail.” The entire trail is approximately 35 miles long, taking tourists and locals on beautiful winding roads leading to some large fruit orchards and wineries with incredible views of Mt Hood and Mt Adams.  Although we didn’t have the time to take in the entire Loop, we did experience a small portion of it in Hood River. This area has dozens of wineries to visit within a stone’s throw of each other.

I’m sure that Lewis and Clark had no idea when they blazed the trail through this territory in 1805, that in about 200 years vineyards and wineries would be in abundance and the Gorge area would be recognized for its world-class grapes.  This fairly new AVA, (established in 2004) produces some rich and full bodied wines.  We were not disappointed with any wine that we tried.  We did however find one common thread in all wines produced in this area.  No matter if it was a full bodied red wine or a light, crisp white wine they all had a hint of minerality to their taste. It reminded me of the taste I get when I take a cold drink from a garden hose and I get that small mineral bite in my mouth.  It’s a pleasant feeling and having that familiar taste in the wine was quite pleasing. Many winemakers attribute this mineral taste to the fact that the climate in this area is well defined and its soils have accumulated from floods, volcanic eruptions and landslides.

First stop, Pheasant Valley Winery. 

This is a beautiful winery with spectacular views. The grounds are laced with vineyards, organic pear and apple orchards, lavender fields and beautiful flowers.  The large veranda with ceiling fans and comfortable chairs, draw you in and encourage you to take a wine glass in hand, kick back and let the day slowly slip away.  Once you enter the large spacious tasting room you will immediately be drawn to the large antique historic bar that made its way around Cape Horn in 1905 and became a part of Barclays Pharmacy for over 50 years before its current location at Pheasant Valley Winery.  If the weather is too cool for the veranda, then you can enjoy the comfortable seating area in front of the large rock fireplace, where an original oil painting by local artist Dennis Wentworth Porter graces the wall.  This painting of Mt Hood, vineyards and flying pheasants grace the bottles of this winery.

This winery has always been known for their off-dry pear wines, which are yummy.  However, we really enjoyed their 06’ Chardonnay and the 06’ Syrah, which took Double Gold and Gold in the recent Oregon Wine Awards.  The 2007 McDuffee Chardonnay was excellent and is the winner of four awards (3 gold and 1 silver.)  Their 07’ Zinfandel and their 05’ Pinot Noir were equally good and took the “Outstanding” award.  A few bottles of each went home with us for our own pleasure and they are definite contenders for our wine selection for the month of August.

Second stop, Phelps Creek Winery. 

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 it’s located right next door to the Oak Grove Restaurant if you are in need of a nice meal.

Our picks were the 2008 Estate Reserve Chardonnay, which recently was rated with 92 pts by Wine Enthusiast. Winemaker Rich Cushman made a French style wine with little oak.  It was a beautiful chardonnay which was slightly tart and it had definite hints of pear and melon, a perfect wine to pair with salmon.  The 2009 “Le Petit” Pinot Noir was just released in June and it is only available in their tasting room during the summer months. It is a nice light pinot for summer. Very fruity with hints of strawberry and low in tannins.  We also enjoyed the Fleur d Roy Rose’ of Pinot Noir, which was made by consultant winemaker Alexardine Roy from Burgundy France.   

For a very affordable white and red wine blends, we were impressed with 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 graces the bottles of two popular wines.

A light picnic was called for before leaving this winery. We enjoyed the patio area, where I enjoyed a chilled glass of Hellfire and my husband enjoyed a glass of the Estate Reserve Chardonnay, with our light lunch of fruit, crackers and cheese. It was tempting to hit a few golf balls off the nearby tee, but we left that for another trip.

Third stop, Cathedral Ridge Winery. 

Cathedral Ridge has a full lineup of wines, dominated mostly by Bordeaux and Rhone style reds. But, the whites are equally good and should be tasted and enjoyed.  The wines here are made by fourth generation winemaker Michael Sebastiani, using premium grapes that are grown by experts like Lonnie Wright from The Pines.  We were very interested in this winery because our good friends and mentors of Pacific Northwest Wine Club introduced us to their wines several years ago.  Tasting their wines years ago, we remember well the Chardonnay and the Syrah. We were not disappointed in the flight of wines offered here, but we were disappointed to learn that their wines did not meet our criteria for the Columbia Gorge AVA. The majority of their fruit comes from the Columbia Valley AVA and only a percentage come from the Columbia Gorge AVA.   No problem though, because we will definitely feature them in January when we will feature the Columbia Valley AVA.   Our club members are in for a real treat when they taste such wines as the silver award winner 2008 Reserve Chardonnay, the 2006 Syrah Reserve which earned 89 pts from the Wine Spectator as well as two gold and one bronze and we can’t leave out the 2007 Rock Star Red, which is 50% Cabernet Sauvignon and 50% Syrah which earned two silver medals.

When you visit Cathedral Ridge, you will enjoy a gorgeous tasting room, friendly and knowledgeable staff and beautiful grounds. No wonder it was is the recipient of Wine Press Northwest’s prestigious Oregon Winery of the Year for 2007.

Fourth stop, Marchesi Vineyards.

By far, this was one of our favorite stops in Hood River. Italian wines are some of our favorite wines of all time.  A growing group of Oregon winemakers are experimenting with Italian wine grape varieties. Franco Marchesi is one such owner/winemaker.  Franco purchased an abandoned apple orchard in 2001 and he planted his favorite Northern Italian grapes in 2003. His Italian style cellar tasting room was once a chicken coop. The transformation is incredibly beautiful and inviting. Inside, you will find a mural from Italy, books on wine and historic wine-making photos. We found his staff warm, friendly and welcoming; but, it was Franco himself who warmed our heart. With his Italian accent, his warm smile, firm handshake and a gleam in his eye, he told us about himself, his vision and his wines.   Guests are encouraged to relax on the outdoor patio that is flanked by Frantoio olive trees and spectacular views of hills reminiscent of Italy. It is there that they can enjoy the sun, the vineyards and the peacefulness. The wines for tasting are brought out to you, along with crusty bread, creamy cheese and freshly sliced salami from California.  

Now the wines….superb!! We started with the 2009 Pinot Grigio, Anjola. Franco’s 07’ Pinot Grigio took Bronze in the 2009 San Francisco Chronicle Wine Competition.  I’m sure this one is equally as good. It is a crisp, white wine with hints of pear and lemon.  Next, we tasted the 08’Dolcetto, Natal, which happens to be one of my favorite varietals.  Only a few winemakers in Oregon produce Dolcetto. Franco does a beautiful job with it. This was his first production and it took a silver medal at the Oregon State Fair. The 2008 Barbera, Achille, was named after his grandfather/winemaker Achille, who lived his entire life in Piemonte, Italy and had a passion for Barbera. It is a wonderful red wine with ripe cherry fruit. I can’t wait to pair my bottle with my favorite pasta dish.  One of my favorite tastings was the 08’ Dry Red, Cereja.  The word cereja means “greetings.” This is an incredible blend of Sangiovese, Dolcetta, Syrah with just a touch of Malbec.

We were so impressed with Franco’s wines that we plan to honor his wines at one of our upcoming wine tasting events this fall.  Those of you who are Northwest Wine Quest members are in for a real treat.  Those of you who are in our Meet Up Group will be encouraged to join us for this tasting as well. We will come up with a fun afternoon “touring Italy” with Franco’s wines.

Fifth stop, Wy’East Winery Vineyards. 

When you pull up to this tasting room, your first impression is that this was once a road side fruit stand.  It is more than that. The tasting room is nothing fancy, but it is inviting and the wines, especially the reds are luscious. The name Wy’East, is the Native American word for Mt. Hood.  Owners Dick and Christie Reed, former Chicago floor traders moved to Oregon in 1992 and began their wine business in 1996. In 2001 they joined Steve Bickford and launched Mt. Hood Winery. In 2007, the Reeds made a decision to split from Mt. hood Winery and started their own label using the vineyard’s name. They used to work with winemaker Alexis Pouillon and focused on pinot noir, pinot gris, chardonnay, cabernet sauvignon and syrah.  Now their winemaker is Peter Rosback, owner and winemaker of Sineann in Newberg, Oregon and winemaker for The Pines 1852.  Dick and Christie handle most aspects of the business at Wy’East. In fact, we met Christie during our tasting. She is very proud of their winery and the wines that they produce.  She likes the fact that they produce small-lot batches of premium wine. She feels that by keeping the business small, they are able to have fun doing it.  We enjoy their 2008 Pinot Gris which was awarded a Platinum Medal at the 2009 Northwest Food and Wine Festival in Portland. It was the only white wine out of 500 that took home this award. It was very impressive.  This is a very fruit forward Pinot Gris and Christie recommends that you pair with pears and cream cheese.  Our favorite wine by far was their 2008 Pinot Noir, Blue Chip, which took a gold medal and Top Pinot Noir at the 2009 Tri-Cities Wine Festival in Kennewick, WA. It also took a silver medal at the 2009 NW Food and Wine Festival, where over 4200 wines were judged.   I think Dick and Christie did the right thing when they traded their careers as floor traders at the Chicago Board Options Exchange and established Wy’East Vineyards.  

Sixth stop, The Pines 1852.

Why the 1852 in its name?  Could be that their vineyards feature an old zinfandel vine that was originally planted by an Italian stone mason in…that’s right, 1852! This winery was a must see. If you only have the time to visit one winery (which I feel is impossible to do), then you must stop in at The Pines 1852. It is here that you can sample a lineup of regionally grown varietals, many of which sell out quickly.  According to Gretchen, the tasting-room pourer, owner Lonnie Wright is the “grape guru of the Gorge.”  Lonnie has been taking care of the Pines Vineyard since 1982, when he revived the century old zinfandel vine.  Over the years he added additional varietals and sold his grapes to winemakers such as Peter Rosback and other wineries in the region.  In 2001, Lonnie decided to create his own label, using some of his own fruit and with the help of Peter Rosback, The Pines 1852 was created. 

The tasting room is located in the downtown area of Hood River and is on the corner of 2nd and State. The tasting room is contemporary in style, showcasing many photographers and artists from the area in their art gallery. I love the idea of sipping wine while looking at art. But, this is a big “no, no.” No wine in the gallery area. Oh well, I admired the art work from afar and enjoyed what I came for…the wines.  The tasting room may be contemporary, but the tasting bar is warm, and rich in feel. It’s a great place to taste their flight of wines and visit with other wine lovers or the friendly staff.  Remember I mentioned that some of their wines sell out quickly?  This is especially true of the Old Vine Zinfandel.  We were able to taste this wine and compare it with their 2007 Zinfandel.  The Old Vine Zinfandel was so delicious!!!!  Gretchen was kind enough to let us have one more taste of it at the end of our visit, just to entice us to return in late September when the next vintage of Old Vine Zinfandel will be released.  Believe me, I will be calling ahead to reserve some bottles (or cases) and I will be making the trip to Hood River as soon as it becomes available. I must admit that we did really enjoy the 2007 Zinfandel, which is made from plants taken from the old vine. This wine was almost sold out too, so we were excited to snag a few bottles for our own collection. Both Zinfandels are good, but the Old Vine is what I like to call “exceptional.”  We also really enjoyed their white blend called Satin, which is a 50/50 blend of pinot gris and gewürztraminer. I have never tasted a blend such as this. It is truly the best of both varietals. I’m saving my bottle for the perfect Thai dinner. 

This was the end of our Saturday visit to Hood River.  As we made our way back to Portland, we enjoyed stopping at a road side burger joint in Cascade Locks, Oregon. With a big burger in hand, we walked down to the bridge which crosses over to Thunder Island.  In the distance we saw the Bridge of the Gods and wind surfers who were taking advantage of the warm summer breeze and the high winds off of the Columbia River. It was a nice way to end the day, even though I did not have a glass of wine in my hand.  I have yet to find the perfect wine that pairs with an old fashioned burger. Sometimes, the perfect pairing is just a nice strawberry shake. 

Day Two: Eola Amity Hills AVA

This AVA is quite large, and we only had time to visit three wineries before heading back home to Washington. We did our homework before leaving and we knew which wineries we wanted to visit. Our first stop was Cristom Vineyards. We had visited this tasting room about eight years ago and we purchased an expensive bottle of Pinot that we cellared for 5 years. We opened it two years ago during an intimate dinner with friends and we were blown away by the flavors of this wine.  We were excited to visit this tasting room again to see what might pique our interest.  Well, visiting this gorgeous tasting room was not meant to be. The tasting room was crowded with visitors who had just arrived on a large tour bus. There was no room at the bar, and it was impossible to hear ourselves much less visit with the tasting room staff. We decided to move on and we will visit Cristom in the future when we are back in the Salem area. 

For those of you who have never visited Cristom Vineyards, it is well worth the stop.  They pour their “smooth, elegant wines” in large wine glasses and their tasting room offers views of Mt Jefferson, the Eola Hills, and beautiful flower beds grace their property.  It’s the perfect spot for a picnic and a glass of fine wine.

Our next stop St. Innocent Winery. 

We have heard many wonderful things about winemaker Mark Vlossak.  He and other investors started St. Innocent Winery in 1988. This winery is named after Mark’s father, John Innocent Vlossak, who was a wine importer and shared his knowledge and passion for the business when Mark was a young man.  Mark was initially known for his sparkling wines which were made in the method champenoise style beginning in 1988 through 2000.  I would like to have tried his sparkling creations, but I will have to wait until late 2013 when his 2006 vintage of Blanc de blanc will be released.

Mark is widely known for his Pinot. I love Mark’s philosophy behind his winemaking. He believes that the “function of wine is to complement and extend the pleasure of a meal. The characteristics of a wine should enhance different food and flavor combinations – this interaction amplifies the pleasure of a meal.”  I couldn’t agree more!  Mark must know what he is talking about because he has received glowing reviews over the years from the likes of Robert Parker, Wine Advocate. 

We enjoyed many of Mark’s Pinots but our focus was solely on the Pinot from the Eola Amity AVA.  Our picks were the 2008 Village Cuvee Pinot Noir, and the 2008 Temperance Pinot Noir.  The 2008 Village Cuvee was bottled in 11/09 and according to Mark, this is a “beautiful bottle from one of the greatest Oregon vintages in the past 30 years. “ We enjoyed the layered structure that this wine had. From the first sip to the finish, it continued to develop in my mouth.  It took me a moment or two before I was ready to move on to the next wine.  

The 2008 Temperance Hill Pinot noir has a definite hint of smoke and earthiness. This is how I like my Pinot! Mark thinks that this is the perfect Pinot for summer barbecue.  I couldn’t agree more. Since my husband and I have a side business called Brothers BBQ, we know a lot about BBQ (not grilling folks).  This would pair beautifully with his smoked sweet chicken or pulled pork.  Needless to say a bottle of this one went home with me….”Honey, let’s fire up the ole’ smoker!”

Now I need to mention Mark’s 2008 Zenith Vineyard Estate Tempranillo which he makes for Tim and Kari Ramey, who are the proud owners of Zenith Vineyards. This vineyard was formerly known as the O’Connor Vineyard, which was at one time a major supplier of grapes to St. Innocent Winery.  Purchased in 2002 by Tim and Kari Ramey, they renamed it Zenith Vineyard and they supply grapes to such wineries as A to Z Wineworks, Seufert Winery, Adelsheim Vineyard, St. Innocent and others.   As I tasted the wines in St. Innocent’s beautiful tasting room, I noticed an article that was written about Mark’s amazing Tempranillo.  I had no idea that Mark made Tempranillo. I was informed that he makes it for the Zenith label and most of it is sold or accounted for. It was not available for tasting. This really piqued my interest. After reading the article I became aware that the 2008 vintage was Mark’s 3rd vintage and this classic Spanish varietal takes on new qualities, since it is grown in the Eola-Amity Hills AVA.  Without tasting it, I asked if I could purchase a bottle.  Michelle Mitchell (sales manager for St. Innocent) was kind enough to locate a bottle for me. It took some effort on her part to find this wine and I am grateful for her endeavor. I am anxious to compare it with the Tempranillo that is grown in the Southern Oregon AVA.  We will be featuring the Southern Oregon Tempranillo from Abacela this month for our wine club members.  I always like to do a side by side comparison when I find the same style wine but from different AVA’s.  It’s always an interesting study.

Before moving on, I must tell you about the gorgeous new St. Innocent Winery. It is located on the beautiful 133-acre estate of Zenith Vineyards.  This facility is 17,500 sq. ft, which has underground barrel rooms, a temperature controlled crush floor and a 900 sq. ft. tasting room. This tasting room opened for the first time in February 2008. Quite an accomplishment after initially having a tasting room in the industrial area of Salem.  This facility was built to be the finest wedding and events facility in Oregon.  I believe that this is one of the finest facilities in the Northwest, not just Oregon.  It’s as beautiful as any five star –hotel.  In fact, at first glance, you might think you are approaching a grand hotel.  It’s well worth a visit.

Witness Tree Vineyard:

Our final stop was Witness Tree Vineyard.  This is also our pick for our wine club members when we feature the Eola-Amity AVA in September.  We selected this winery for several reasons.  First, we love the fact that owners Dennis and Carolyn Devine take great pride in the fact that 100% of their wines are estate produced.  Not many wineries can say that.  Care and devotion to each grape is given by winemaker and vineyard manager Steven Westby.  He has been with Witness Tree Vineyard for the last 11 vintages and he has an intimate knowledge about the grapes grown on this 51.5 acre estate.  His skill as a wine-maker is note worthy.

We also love the history of this vineyard. Not every vineyard has an ancient oak tree on it, which towers over the 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 was originally granted to Claiborne C. Walker and his wife, who were early pioneers who arrived in covered wagons via the Oregon Trail. On July 8th, 2004, Witness Tree Vineyard celebrated the 150th Anniversary of the marking of the tree.

Now I must talk about the wines that we truly enjoyed. There really wasn’t one wine that we didn’t like. Many of their wines bear the name of the Devines’ grandchildren.  Since we wanted to feature something unique and different from the typical Oregon Pinot, we were excited to try their 2008 Dolcetto “Remari”.  All I can say is WOW! Only 91 cases of this wine were produced and apparently it is a cult following favorite and they sell out of it quickly.  Since it is only available through their tasting room, our unique wine club is in for a real treat come September.  This fruit driven wine can be enjoyed as a cocktail wine but it will also pair beautifully with all kinds of food.

We also enjoyed their Estate Pinot Blanc. This grape is grown in very small quantities. They have only 2.5 acres in production.  This is a limited bottling and we were fortunate to snag several bottles. It is a very crisp wine with apple and pear flavors. The perfect summer wine with shellfish.

Last but not least, we selected the 2007 Vintage Select Pinot Noir.  It wouldn’t be an Oregon winery if they didn’t have a Pinot. They have five different and equally good Pinot’s but we chose their reserve tier Pinot. This might just be one of my favorite Pinot’s ever!  I love a rich Pinot with many textures and incredible depth.  This one fits the bill. They believe that this particular Pinot expresses the terroir that is unique of the Witness Tree Vineyard.

I must also mention their Sweet Signe which was named for the owner’s granddaughter. This sweet wine is made in the style of an ice wine. It was created by freezing the grapes and then pressing the frozen fruit. It is truly the “elixir of the gods!”  Aroma’s of white peaches, apricots and hints of spice. This wine was voted “Best Sweet Wine” by Bite of Oregon October 2009.  Way to go!!!!  I make a sinful dessert out of fresh white peaches and blackberries.  This wine will be perfect with it!

Before I forget, I have to mention their unique marketing idea called the “Witness Protection Program.”  I love the name and I love the concept.  Their two Vintage Select wines (Pinot and Chardonnay) are offered on a futures basis on Memorial Day weekend.  This means that on that weekend you can taste the wines from the barrel. If you like a particular wine, you can buy it at a discount when it is bottled.  You will then be invited to a special party around Thanksgiving, when you can pick up your wine.  I love this idea. What fun this must be for all involved and what a great marketing idea.

This brings our wine travel for the weekend to an end. It’s always fun to get away from it all and travel through wine country in the Northwest.  There is always beautiful scenery to enjoy, wonderful people to meet and stories to share.  The slower pace is relaxing and a great way to unwind after a hectic week.

Until our next adventure…..Cheers!

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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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