This is a great list of Natural and Biodynamic® Wine Producers as compiled by Fork & Bottle online. I will be adding to this list as I find more info. Please email me with any suggestions or wineries that belong on this list!
"Natural wines are produced without the use of preservatives, fertilizers, industrial yeasts, and pesticides."- Eric Asimov
Burgundy
Domaine d'Auvenay
Domaine de L'Arlot
Domaine Comte Armand
Daniel Barraud
Dom. de la Boissonneuse
(some vineyards)
Domaine de la Cadette
Chandon de Briailles
Domaine Bruno Clavelier
Dominique Cornin
Dominique & Catherine
DerainDomaine Dujac (org, bio-d methods)
Domaine des Epeneaux
Les Faverelles
Domaine Emmanuel Giboulot
Jean Grivot
Domaine Henri Gouges
Domaine Guillemot-Michel
Thierry Guyot
Domaine Jeandau
Michel Lafarge
Domaine des Comtes Lafon
Domaine Leflaive
Domaine Leroy
Sylvain Loichet
Les Champs de l'Abbaye
Château de la Maltroye
Didier Montchovet
Château de Monthelie
Pierre Morey
Jacques-Frederick Mugnier
Jean-Claude Rateau
Domaine Roblet-Monnot (converting)
Domaine Romanee Conti (DRC) (converting since 2007)
Rossingol-Trapet
Guy Roulot
La Soufrandière (org + bio-d methods)
Trapet
Laurent et Céline Tripoz
Cécile Tremblay (converting)
Domaine des Vignes du Maynes
Domaine de la Vougeraie
Chablis
Vincent Dauvissat (biodynamic methods)
Catherine Moreau
Beaujolais
Domaine Debize
Domaine Ducroux
Marcel Lapierre
Les Marcellins
Loire Valley
Catherine et Pierre Breton
Clos de la Briderie
Clos Roche Blanche (partially)
Château de La Bonneliere
Eric Bordelet
Guy Bossard
Laurent Chatenay
Domaine Les Chesnaies
François Chidaine
Domaine du Closel
Clos de la Coulée de Serrant (Joly)
Domaine Julien Courtois
Oliver Cousin
Didier Dagueneau
Domaine Philippe Delesvaux
Domaine de l'Ecu
Domaine Filliatreau (converting)
Dom. de Château Gaillard
Château Gaillard
Domaine de la Garrelière
Domaine des Huards
Huët
Domaine de Juchepie
Domaine des Maisons Brûlées
Domaine de la Louvetrie
Domaine Mosse
Domaine de Pontcher
Puzelat (some vineyards)
Dom. des Roches Neuves
Clos Rougeard (various organic/bio-d methods)
Domaine des Sablonnettes
Domaine St. Nicholas
Domaine de la Sansonnière
Silce de Quincy (biodynamic methods)
Château de Suronde
Château Tour Grise
Domaine Vacheron (organic/biodynamic mix)
Vigneau Chevreau
Alsace
Laurent Barth
François Baur
Jean Becker (partially)
Léon Boesch
Barmes-Buecher
Bott-Geyl
Vignoble Klur Clément
Marcel Deiss
Dirler-Cadé
André Durrmann
Eblin-Fuchs
Geschickt Frédéric
Charles & Dominique Frey
Pierre Frick
Geschickt
Jean Ginglinger
Remy Gresser
G. Humbrecht & Fils
Josmeyer
Marc Kreydenweiss
Albert Mann
Eugène Meyer
Mittnacht
Ostertag
Rolly-Gassmann
Schaetzel
Marc Tempé
Weinbach (Faller)
Zind Humbrecht
Valentin Zusslin
Rhone
Domaine Pierre André
Château de Bastet
M. Chapoutier (most of the smaller production wines)
Clos du Caveau
Domaine du Coulet
Domaine Duseigneur
Domaine des Estubiers
Domaine Ferraton
Domaine de Graillefiot
Domaine Guillemot-Michel
Clos du Joncuas (?)
Domaine les Aphillanthes
La Ferme des Sept Lunes
Dom. de La Grande Bellane
Domaine de Marcoux
Domaine Monier (Biodynamic methods)
Domaine Montirius
Domaine de la Mordoree ("durable agriculture)"
Domaine Patrick Pélisson
Domaine Saint Apollinaire
Domaine Eric Saurel
Domaine de Villeneuve
Domaine Viret
Champagne
Françoise Bedel
Bérèche (converting part of a vyd)
Raymond Boulard (trials began in 2001)
Fleury
Gautherot
Larmandier-Bernier
Léclapart
Leclerc Briant
Bruno Michel (Cuvée Rebelle)
Franck Pascal
Prévost
Réaut-Noirot
Erik Schrieber
Jacques Selosse
de Sousa
Languedoc-Roussillon
Domaine Léon Barral
Domaine Beau-Thorey
Domaine de Bila-Haul (Chapoutier)
Le Casot de Mailloles
Domaine Cazes
Clos du Rouge Gorge
Domaine de Combebelle
Domaine de Fontedicto
French Rabbit
Domaine Gauby
Les Petite Domaine de Gimios
La Grange de Quatre Sous (experimenting)
Joliette (partially)
Laguerre
Domaine de Malaïgue (partially)
Château Maris
Mas Conscience
Domaine Matassa (some biodynamic practices)
Domaine du Montahuc
Monty's French Red (Waldin)
Domaine Pechigo
Domaine des Perrières (Marc Kreydenweiss)
Domaine Olivier Pithon
Domaine St. Julien
Le Soula
Terres des Chardons
Domaine du Traginer
Provence/Bandol
Domaine des Béates
Château La Canorgue (some practices)
Domaine Les Fouques
Domaine Hauvette
Château Romanin
Château de Roquefort
Domaine de Lauzières
Château Sainte-Anne
Domaine Saint Estéve
Domaine La Tour de Vidaux
Domaine de Trevallon
Corsica
Domaine Comte Abbatucci
Domaine Arena
Domaine Pero Longo
Friuli/Venezia Giulia
Bressan
La Castellada
Damijan
Domaine Borc Dodon
Gravner
Radikon
Vodopivec
Piedmont
Cascina degli Ulivi
Cascina Corte (some biodynamic practices)
Ël Mat di Gaiero Giuseppe
Hilberg-Pasquero
Teobaldo Cappellano
Nuova Cappellata
Scagiola (bio-d techniques)
Trinchero
Tuscany
Castello di Argiano
Fattoria di Bacchereto
La Busattina
Caiarossa
Casale
Fattoria Castellina
Casina di Cornia
Duemani
Tenuta di Ghizzano
Corte Pavone (some biodynamic practices)
Cosimo Maria Masini
Fattoria Cerreto Libri
Massavecchia
Il Paradiso di Manfredi
Monte Bernardi
Querciabella(some biodynamic practices)
Castello dei Rampolla
Riecine(experimenting)
San Giuseppe
Stella di Campalto
Fattoria La Torre
Poggio Trevvalle
Tenuta di Valgiano
Umbria
Paolo Bea
Emilia Romagna
La Collina SCRL
Cà Colombera - Dimola
Folicello
Paolo Francesconi
Camillo Donati
Abruzzi
Antonio Di Battista
Emidio Pepe (as of 2005 vintage)
Olearia Vinicola Orsogna
Alto Adige-Trentino
J. Hofstätter (some biodynamic vineyards)
Kellerei Kaltern
Alois Lageder (Estate wines)
Tenute Loacker
Veneto
La Biancara
Castello di Lispida
Cascina La Pertica
Perlage "Col di Manza"
Basilicata
Cantine del Notaio
Campania
Ocone
Lazio
Claudio Menicocci
Puglia
Cefalicchio
Leone de Castris
Marche
Fattoria San Lorenzo
Sicily
C.O.S.
Zenner Dô
Gulfi
Slovenia
Severin Erzertic
Movia
Urbajs
Austria
Geyerhof
Hirsch
Loimer (converting began in 2006)
Nigl
Nikolaihof
Meinklang
Michlits
Willi Opitz
Bernard Ott
Schönberger
Sepp-Moser
Söllner
Wimmer-Czerny
Germany
Bürklin-Wolf
Weingut Eymann
Weingut Fuchs-Jacobus
Gysler
Weingut Hahnmühle
Freiherr Heyl zu Herrnsheim
Sybille Kuntz
Weingut Sander
Weingut Trossen
Schloss Wallhaüsen
Weingut Wittmann
Weingut Im Zwölberich
Hungary
Weninger
Switzerland
Domaine de Beudon
Azienda Biodinamica Cà di Ciser
Liesch-Hiestand
Spain
Dominio de Atauta
Albet i Noya
Descendientes de J. Palacios
Mas Estela
Do Ferreiro
R. López de Heredia (various biodynamic practices)
Clos Martinet
Alvaro Palacios
Pingus
Ponce
Telmo Rodriguez
Viña Sastre Roble (some biodynamic practices)
Portugal
Quinta de Covela
Vale Pequeno
Chile
Antiyal
Emiliana Winery
Casa Lapostolle (converting)
Matetic
Seña (converting)
Viñedos Organicos Emiliana
Argentina
Alpamanta
Bodega Colomé (one vineyard)
Finca Cobos
Fabril Alto Verde
Bodegas Chacra
Bodega Noemia de Patagonia
Bodegas Krontiras (converting)
South Africa
Reyneke Wines
Rozendal Farm
Schonenberg Wines
The Observatory
Topaz ("made totally naturally in their garage along biodynamic principles")
Tulbagh Mountain Vineyards (converting since 2005)
Jura/Savoie
Dominique Dumont
Belluard Fils
Domaine Monnier
Domaine Pignier
Prieuré Saint Christophe
André et Mireille Tissot
Bordeaux
Domaine de l'A
Château Jacques Blanc
Castel Vieilh la Salle
Ch. La Chapelle Maillard
Château Falfas
Château La Tour Figeac
Château Fonroque (partially)
Château Lagarette
Château La Grave
Ch. La Grolet & Peybonhomme
Château la Maison Blanche (trials)
Château Les Mangons
Château Meylet
Château Morlan-Tuilière
Château Moulin du Cadet
Château Pontet-Canet
Château Le Puy/Château Pampine
Ch. des Rochers Bellevue
Ch. du Champ des Treilles
Dom. du Rousset Peyraguey
SW France
Château Bouscassé
Domaine Le Boucas
Domaine de Lafage (Coteaux du Quercy)
Château Laroque (Bergerac)
Grande Maison (Monbazillac)
Château Montus
Château Lacapelle Cabanac (Cahors)
Château Vent d'Autan (Cahors)
Domaine de Souch (Jurançon)
Armagnac
Domaine de Saoubis
Sonoma
Baker Lane (converting)
Benziger (some wines, incl. Tribute)
Bucklin ("use several biodynamic techniques")
B Vineyards & Habitat (some biodynamic practices)
Bjornstad (Porter-Bass Vyd)
Ceritas (Porter-Bass Vyd)
Coturri Winery
De Loach (converting)
DuMOL (Estate vineyard)
Hobo (Beasley Vineyard) Kamen
Littorai (biodynamic except for Hirsch)
Lutea Wine Cellars (mix)
Montemaggiore
Pax (Kobler vineyard)
JPV Freestone
Porter-Bass
Porter Creek (estate wines)
Preston (experimenting)
Quivira
Small Vines (bio-d practices)
Sky Saddle (Harms vyd fruit)
Tandem (Porter-Bass wines)
Truett Hurst (converting)
Unti (biodynamic practices)
Verge (organic with some biodynamic grapes)
Wild Hog (Porter-Bass Vyd)
Napa
Araujo
Black Sears
Ehlers Estate
Frog's Leap (some biodynamic practices)
Grgich Hills
Joseph Phelps (converting since 1999)
Opus One (25%, began in 2006)
Quintessa
Robert Sinskey
Viader (some biodynamic pratices)
Mendocino
Bonterra (McNab Vyd)
Ceàgo Vinegarden
Paul Dolan Vineyards
Frey (some biodynamic)
Golden Vineyards
Jeriko Estates & Vineyards (partially)
Martella Wines
Masút
Mendocino Farms
Patianna
Saracina Kathleen's Vineyard
Topel (biodynamic practices)
Central Coast
Ambyth Estate
Ampelos Cellars
Arcadian (Purisima Mtn vyd)
Beckman Vineyards
Blair Fox (Purisima Mtn vyd)
Bonny Doon Ca’ del Solo vineyard (others have some biodynamically grown grapes)
Carmody McKnight
Demetria (Demetria vyd)
Dover Canyon (Chequera Vyd)
Hartley-Ostini Hitching Post (Purisima Mtn vyd)
Kenneth-Crawford (Purisima Mtn vyd)
Ethan Lindquest (Purisima Mtn vyd)
Margerum (Purisima Mtn vyd)
Parr Selections (Purisima Mtn vyd)
Presidio
Qupé (Purisima Mtn vyd)
Rhys (estate wines)
Samsara (Purisima Mtn vyd)
Sierra Foothills
Clos Saron (some biodynamic practices)
La Clarine
Renaissance (converting)
Oregon
Antica Terra (some biodynamic practices)
Beaux Freres
Belle Pente (some biodynamic practices)
Bergström (estate wines)
Brick House
Cooper Mountain Vineyards
Cowhorn (first releases in 2007)
de Lancellotti
Evesham Wood
Lemelson (Resonance Vyd)
Maysara Winery (Momtazi Vyd)
Montinore Estate
Resonance Vineyard
Rex Hill (converting)
Sineann (Resonance Vyd)
Sokol Blosser (converting)
Washington
Cayuse Vineyards
Hedges Family Estate (some biodynamic practices)
Pacific Rim (Wallula Vyd)
Okanagan
Blue Mountain (experimenting)
Colorado
Jack Rabbit Hill
Niagara
Southbrook Vineyards (Estate wines)
New York
Shinn Estate Vineyards (some biodynamic practices)
Silver Thread Vineyard
Herman J. Weimer (slowly converting)
Virginia
Chateau O'Brien (Northpoint Vyd)
Illinois
Famous Fossil Winery
Hunter Valley - New South Wales
Botobolar Vineyard
Krinklewood Vineyard (converting)
Lark Hill Winery
Lowe Family (some biodynamic practices)
Macquariedale Estate
Organic One
Retief Wines
Rosnay Wines
Barossa - McClaren Vale - Clare Valley - South Australia
Burge Family
Cape Jaffa Wines
Walter Clappis Wine Co.
Elderton (experimenting)
Gemtree Vineyards (some biodynamic practices)
Henschke (some biodynamic practices)
Kalleske Wines (some biodynamic practices)
Kangarilla Road (converting)
KT and the Falcon
Maverick Wines
Mitchell Winery (some practices)
Ngeringa
Noon Winery (some biodynamic practices)
Paxton Wines
Radford Wines (some practices)
Smallfry (converting)
Southpaw Vineyard
Heathcote - Yarra Valley - Victoria
Avonmore Estate
Bass Phillip (converting)
Bindi Wine Growers (some biodynamic practices)
Bress (some biodynamic wines)
Carlei Vineyards (some biodynamic wines)
Castagna Vineyards
M. Chapoutier (some wines)
Delatite (some biodynamic practices)
Giant Steps/Innocent Bystander (converting)
Goulburn Terrace Wines
Haywards of Locksley
Hockrich
Jasper Hill Wines
Kiltyname Estate
Lethbridge Wines (estate wines)
Moondarra/Holly’s Garden
Naked Range (converting)
Prancing Horse
Rees Miller Estate
Robinvale Winery
Roundtable Wines
Savaterre
Sorrenberg Vineyard
Sutton Grange Winery
Tallarook (converting some vineyards)
Tarrington Vineyards
Margaret River - Western Australia
24 Karat
Cowaramup Wines/Clown Fish
Cullen Wines
Gilead Estate
Herriot Wines
Jeeleunup Gully
Marchand & Burch
Talijancich Wines (estate wines)
Woody Pear Wines
New Zealand
Blind Trail
Covell Estate
Felton Road
Hawkhurst Estate (undergoing certification)
Kingsley Estate Vineyards (some practices)
Milton Vineyards
Pyramid Valley Vineyards (Calvert vineyard)
Rippon Vineyard
Daniel Schuster Wines (converting)
Seresin
Vynfields (some biodynamic practices)
Tuesday, August 3, 2010
DENVER’S TOP LOCALLY-OWNED RESTAURANTS PRESENT HARVEST WEEK 2010
Save the dates: August 21-27, 2010! Plan to head to Denver, CO for some great freshly grown food and wine!
EatDenver, comprised of the area’s top locally-owned restaurants, announces the third annual Harvest Week, a celebration of Colorado’s exceptional produce and products. Each participating restaurant creates a menu for Harvest Week that features food and/or beverages grown or produced in Colorado and highlights the style of that particular eatery. Click on the restaurants below to discover their Harvest Week menu.
* 1515
* Avenue Grill
* Beatrice & Woodsley
* Bistro Vendome
* Black Pearl
* Cafe Colore
* Campo de Fiori
* Citron Bistro
* Dixon's
* duo Restaurant
* Elway's Cherry Creek
* Encore
* Gelman'sRestaurant & Bar
* Great Northern
* Snooze AM Eatery
* The Lobby
* Jonesy's EatBar
* Locanda Del Borgo
* MAX Gill & Grill
* Tarbell's SouthGlenn
* Olivéa
* Opus Restaurant
* Osteria Marco
* Panzano
* Parallel Seventeen
* Racines
* Rioja
* Root Down
* Steubens
* Wynkoop Brewing
* Tables
* Barolo Grill
* Tambien
* The Crushery
* The Fort
* Vesta Dipping Grill
* Vine Street Pub
* Washington Park Grill
Follow HarvestWeek on Facebook for the latest info!
Or follow on Twitter @EatDenverCO!
EatDenver, comprised of the area’s top locally-owned restaurants, announces the third annual Harvest Week, a celebration of Colorado’s exceptional produce and products. Each participating restaurant creates a menu for Harvest Week that features food and/or beverages grown or produced in Colorado and highlights the style of that particular eatery. Click on the restaurants below to discover their Harvest Week menu.
* 1515
* Avenue Grill
* Beatrice & Woodsley
* Bistro Vendome
* Black Pearl
* Cafe Colore
* Campo de Fiori
* Citron Bistro
* Dixon's
* duo Restaurant
* Elway's Cherry Creek
* Encore
* Gelman'sRestaurant & Bar
* Great Northern
* Snooze AM Eatery
* The Lobby
* Jonesy's EatBar
* Locanda Del Borgo
* MAX Gill & Grill
* Tarbell's SouthGlenn
* Olivéa
* Opus Restaurant
* Osteria Marco
* Panzano
* Parallel Seventeen
* Racines
* Rioja
* Root Down
* Steubens
* Wynkoop Brewing
* Tables
* Barolo Grill
* Tambien
* The Crushery
* The Fort
* Vesta Dipping Grill
* Vine Street Pub
* Washington Park Grill
Follow HarvestWeek on Facebook for the latest info!
Or follow on Twitter @EatDenverCO!
2nd ANNUAL OLIO NUOVO FESTA “NEW OLIVE OIL” CELEBRATION in Willamette Valley's Wine Country
Dayton, Oregon (July 23, 2010) – Oregon’s Willamette Valley has been growing Pinot Noir and Pinot Gris grapes for the past four decades. But recently, visionaries like Ken and Penny Durant have embraced a new agricultural and culinary trend in Oregon – olives. The Durants planted a small olive orchard in 2005 and now have 13, 000 olive trees on 17 acres in the Willamette Valley. Two years ago they built the Oregon Olive Mill, Yamhill County’s first olive oil pressing facility, and Oregon’s largest. To celebrate the 2010 olive harvest, the Oregon Olive Mill will host the 2nd annual Olio Nuovo Festa on the weekend of November 19-21st. This three-day event honors the age-old Italian tradition that exists around the first pressing of artisan olive oil, celebrating the olive, the harvest and the pressing of the new olive oil. Olive varietals pressed at the Oregon Olive Mill include Arbequina from Spain and Koroneiki from Greece, as well as a Tuscan olive blend.
“Our olive oil festival is very similar to the way the French celebrate the young Beaujolais Nouveau wine,” says Paul Durant, co-founder of the Oregon Olive Mill. “In Italy, and now in Oregon, we are celebrating the new olive harvest fresh from the orchard. Fresh cold-pressed olive oil has long been recognized as the finest, best tasting olive oil available and eagerly sought after for its fruity, grassy flavors,” said Durant.
The Oregon Olive Mill houses an Italian olive press, oil storage area, a boutique bottling line and intimate tasting room. When not harvesting and pressing olives, the Oregon Olive Mill is available for private events with a heated outdoor deck overlooking the Willamette Valley.
Locally Sourced Olive Oil Wins with Portland area ChefsThe Oregon Olive Mill olive oil is sought after by some of the area’s top chefs like Scott Dolich of Park Kitchen, Earl Hook of Meriwether’s and Eric Ferguson at Nick’s Italian Kitchen in McMinnville. “Our restaurant guests love the locally milled olive oil,” said Earl Hook, executive chef at Meriwether’s. “The Oregon olive oil was the missing link that finally gave the wholeness to Oregon food and I am thrilled the Durants have followed their passion to grow olives locally.”
Olio Nuovo Festa – November 19-21, 2010The weekend events at the Oregon Olive Mill all focus on the newly pressed olive oil and give guests a chance to see first hand how olive oil is made on the imported Italian olive press. Guests will also enjoy tastes of a variety of freshly-pressed olive oils, and sample warm bruschetta grilled and rubbed with garlic, olio nuovo and sea salt. The Durant family will also pour tastes of their estate wines from Durant Vineyards. Guests can also purchase olive oil by hand-filling a bottle from the fusti’s (stainless steel decanters).
Dates: Friday to Sunday, November 19-21, 2010
Time: 11 a.m. to 4 p.m. daily
Cost: FreeTake
Home: Fresh-pressed Olio Nuovo available for purchase, along with Durant Vineyards wine
Location: Oregon Olive Mill at Red Ridge, 5700 NW Breyman Orchards Road, Dayton, OR
Phone: 503-864-2200
Email: Info@oregonolivemill.com
Web: www.OregonOliveMill.com
About Red Ridge Farms and the Oregon Olive Mill
Red Ridge is a family-owned, unique destination in Oregon’s Willamette Valley with a nursery and garden shop, the Oregon Olive Mill, Durant Vineyards and lodging in the new two-bedroom cottage and a country apartment. The Durant Family planted their first vineyard in the Dundee Hills of Oregon in 1973 and are considered pioneers in Oregon’s wine industry. Many of the original vineyards continue to flourish and produce grapes today. The Durant vineyards are LIVE Certified (Low Input Viticulture and Enology). Leading the way in agricultural ventures, the Durant’s opened Red Ridge Farms in 2001, a herb and specialty plant nursery, and have planted one of the largest olive groves in Oregon. The Oregon Olive Mill is the first olive processing facility in Yamhill County, and the largest in Oregon. Boasting a state-of-the-art imported Italian olive press, 13,000 olive trees over 17 acres and extra-virgin olive oil, the Oregon Olive Mill is part of a new culinary and agricultural trend for Oregon. The olives varietals grown on site including: Arbequina and Arbosana from Spain and Koroneiki from Greece, as well as Leccino (Italian), Picual (Spanish) and Picholine (French). The bottled olive oil is augmented by additional olives from California as the trees reach their full maturity. The Oregon Olive Mill also houses an event space with patio overlooking the Willamette Valley used for corporate and private events. Durant Vineyards produces 900 cases of Pinot noir, Pinot gris and Chardonnay. For more information about upcoming events and lodging availability, please call 503-864-8502.
Red Ridge is located at 5510 NE Breyman Orchard Road, Dayton, Oregon.
“Our olive oil festival is very similar to the way the French celebrate the young Beaujolais Nouveau wine,” says Paul Durant, co-founder of the Oregon Olive Mill. “In Italy, and now in Oregon, we are celebrating the new olive harvest fresh from the orchard. Fresh cold-pressed olive oil has long been recognized as the finest, best tasting olive oil available and eagerly sought after for its fruity, grassy flavors,” said Durant.
The Oregon Olive Mill houses an Italian olive press, oil storage area, a boutique bottling line and intimate tasting room. When not harvesting and pressing olives, the Oregon Olive Mill is available for private events with a heated outdoor deck overlooking the Willamette Valley.
Locally Sourced Olive Oil Wins with Portland area ChefsThe Oregon Olive Mill olive oil is sought after by some of the area’s top chefs like Scott Dolich of Park Kitchen, Earl Hook of Meriwether’s and Eric Ferguson at Nick’s Italian Kitchen in McMinnville. “Our restaurant guests love the locally milled olive oil,” said Earl Hook, executive chef at Meriwether’s. “The Oregon olive oil was the missing link that finally gave the wholeness to Oregon food and I am thrilled the Durants have followed their passion to grow olives locally.”
Olio Nuovo Festa – November 19-21, 2010The weekend events at the Oregon Olive Mill all focus on the newly pressed olive oil and give guests a chance to see first hand how olive oil is made on the imported Italian olive press. Guests will also enjoy tastes of a variety of freshly-pressed olive oils, and sample warm bruschetta grilled and rubbed with garlic, olio nuovo and sea salt. The Durant family will also pour tastes of their estate wines from Durant Vineyards. Guests can also purchase olive oil by hand-filling a bottle from the fusti’s (stainless steel decanters).
Dates: Friday to Sunday, November 19-21, 2010
Time: 11 a.m. to 4 p.m. daily
Cost: FreeTake
Home: Fresh-pressed Olio Nuovo available for purchase, along with Durant Vineyards wine
Location: Oregon Olive Mill at Red Ridge, 5700 NW Breyman Orchards Road, Dayton, OR
Phone: 503-864-2200
Email: Info@oregonolivemill.com
Web: www.OregonOliveMill.com
About Red Ridge Farms and the Oregon Olive Mill
Red Ridge is a family-owned, unique destination in Oregon’s Willamette Valley with a nursery and garden shop, the Oregon Olive Mill, Durant Vineyards and lodging in the new two-bedroom cottage and a country apartment. The Durant Family planted their first vineyard in the Dundee Hills of Oregon in 1973 and are considered pioneers in Oregon’s wine industry. Many of the original vineyards continue to flourish and produce grapes today. The Durant vineyards are LIVE Certified (Low Input Viticulture and Enology). Leading the way in agricultural ventures, the Durant’s opened Red Ridge Farms in 2001, a herb and specialty plant nursery, and have planted one of the largest olive groves in Oregon. The Oregon Olive Mill is the first olive processing facility in Yamhill County, and the largest in Oregon. Boasting a state-of-the-art imported Italian olive press, 13,000 olive trees over 17 acres and extra-virgin olive oil, the Oregon Olive Mill is part of a new culinary and agricultural trend for Oregon. The olives varietals grown on site including: Arbequina and Arbosana from Spain and Koroneiki from Greece, as well as Leccino (Italian), Picual (Spanish) and Picholine (French). The bottled olive oil is augmented by additional olives from California as the trees reach their full maturity. The Oregon Olive Mill also houses an event space with patio overlooking the Willamette Valley used for corporate and private events. Durant Vineyards produces 900 cases of Pinot noir, Pinot gris and Chardonnay. For more information about upcoming events and lodging availability, please call 503-864-8502.
Red Ridge is located at 5510 NE Breyman Orchard Road, Dayton, Oregon.
All about Pinot Noir
Learn all about Pinot Noir in honor of this weekends International Pinot Noir Celebration in Oregon!
Pinot Noir, The Grape
The name Pinot noir is derived from the French words for “pine” and “black” in reference to the varietals' tightly clustered dark purple cone-shaped bunches of grapes. Therefore, Pinot noir refers both to the grape varietal as well as the wine that it produces. The skin of the Pinot noir grape is relatively thin, making it a tricky, albeit rewarding, candidate for wine production.
There is much debate as to the origins of the variety, although one currently popular theory is that the Pinot noir grape is an offspring of Pinot meunier and Gewurztraminer. This union helps explain the characteristics behind the beloved Pinot noir. As author Stuart Pigot notes in Planet Wine, “Pinot meunier gave Pinot noir its bright, berry aromas and initial charm, while Gewurztraminer its silkiness, extravagance, nobility, and fickleness.”
Growing Region
Traditionally, Pinot noir was grown in the Burgundy region of France. For years it was simply perceived wisdom that a decent Pinot noir could not be grown outside Burgundy, yet modern times have strongly challenged this assertion. Winemakers, eager to explore Pinot's possibilities in other regions of the world, eventually spurred successful growth in Oregon, New Zealand, and California. There is also some limited growth in cool regions of Australia, Chile, South Africa, and Canada.
Oregon, inspired by the similar climate characteristics of Burgundy, staked its reputation on Pinot noir with much success. Thanks to ocean fog, California has shown that it too has no shortage of spots cool enough to keep Pinot grapes on the vine as they develop fine fruity flavors and texture. Notable Pinot regions in California include Los Carneros, the Russian River Valley in Sonoma and Santa Maria north of Santa Barbara, as well as in the mountains south of San Francisco. Australians have identified Victoria (notably the Yarra Valley, Geelong and the Mornington Peninsula) and Tasmania as being cool enough for Pinot, and Martinborough in the south of New Zealand's North Island has also made strong Pinot Noirs. Most of South Africa is too warm for Pinot noir, but the cool coastal regions have some development potential.
The Production Process
The vine generally is very prone to mutation, as demonstrated with Pinot gris and Pinot blanc. Winegrowers must take climate and soil conditions into careful consideration when deciding which clone to plant. It ripens relatively early so is not suitable for very warm regions where there would be no time to develop intriguing flavor before high acid levels plummeted. On the other hand, many of the cooler regions in which it thrives suffer autumn rains that can rot the thin-skinned berries of this variety, resulting in pale, tainted wines. The vines themselves as equally fragile and prone to fanleaf, leaf roll and downy mildew. As Jancis Robinson puts it best in her book Jancis Robinsons Wine Course, “The Pinot Noir grower's lot is not an easy one.”
Growing the grapes is only half the battle. Pinot noir is a very fickle grape, requiring the utmost attention and respect in every phase of the winemaking process. Winemakers are the first to testify to this, claiming that grapes that have been handled too much can end up making wines that lack flavor and harmony. As mentioned by Karen MacNeil in The Wine Bible, “Winemakers adopt a minimalist approach, and often a percentage of the grapes is not crushed. Instead, whole grapes are put directly into the fermenting tanks, which also helps maximize fruity flavors in the wine. To keep those fruit flavors dominant, many wine-makers are also extremely careful and sparing in their use of new oak for aging.”
Clearly, Pinot noir is a risky (and more expensive) proposition for the winegrower, the winemaker, and the wine drinker. But it is precisely this high-stakes gamble that makes pinot noir all the more alluring and rewarding.
Taste
The prime drinkability period of Pinot noir generally spans from two to eight years, the difference depending on differences between wine regions and varying vintage conditions. The overall taste of Pinot noir is very susceptible to variables in the production process, leading to a wide range of flavors, textures, and impressions that often confuse tasters. In the broadest of definitions, Pinot noir possesses a light to medium body with an aroma resembling black cherry, raspberry, or plum. Pinot drinkers are warned not to be dissuaded by the lighter color, as the flavors often times are much bolder and profound than the color leads on. As Jancis Robinson declares, the grape is “capable of producing divinely scented, gorgeously fruity expressions. The flavours found in young red burgundies include raspberries, strawberries, cherries and violets; with time these evolve into a bouquet often reminiscent of game, licorice and autumnal undergrowth.” These deliciously earthy aromas and the silky texture of Pinot create the sensual reputation for which Pinot noir is best known.
Pinot noir is almost always made as a single varietal, rarely blended. One of the grape's great features is its ability to make on its own a complex and complete wine. When mixed with other varieties it often regresses to a point that it can barely be perceived. There are some exceptions to this guideline, particularly successful incorporations with Champagne and certain other sparkling wines.
In pairing the wine with food, the IPNC has been given rave reviews for its sumptuous combination of grilled salmon and Pinot noir. As Karen MacNeil points out in The Wine Bible, “The rich fattiness and light char of the grilled salmon could have no better partner than an earthy Oregon pinot noir, with its relatively high (for red wine) acidity. Also critical to the partnership is the fact that pinot noir is very low in tannin and thus doesn't interfere with the beautiful flavors of the fish.”
Growing in Oregon
Pinot noir is what put Oregon on the map internationally, and is the most planted in the state by far. Chardonnay, Riesling and Pinot gris follow. Oregon has no such thing as cheap, bulk wine. The climate is distinctly cloudy and cool, especially in the Willamette Valley where most of the wineries are clustered. This gentle climate, which highly resembles that of Burgundy, allows for wines of good acidity and balance, moderate alcohol, and an ideal degree of flavor.
Wineries in Oregon tend to be small family affairs. The main challenge for most of these wineries is to persuade their grapes to ripen fully on the vine before the autumn rains arrive, “bringing rot and spoiling the color and flavours of the delicate Pinot noir grape especially.” (Robinson) So variable are the vintages in Oregon that the harvest may occur at any time from early September through November. Yet when the factors of production align, the Pinots that come from this unique region are truly a divine experience.
Taken with permission from the website www.ipnc.org using the following Pinot Noir Compilation Resources
Johnson, Hugh. The World Atlas of Wine, Ed. 4. New York: Simon and Schuster, 1994.
MacNeil, Karen. The Wine Bible. New York: Workman Publishing, 2001.
Pigott, Stuart. Planet Wine. London: Mitchell Beazley, 2004.
Robinson, Jancis. Jancis Robinson's Wine Course. London: BBC Books, 1995.
Pinot Noir, The Grape
The name Pinot noir is derived from the French words for “pine” and “black” in reference to the varietals' tightly clustered dark purple cone-shaped bunches of grapes. Therefore, Pinot noir refers both to the grape varietal as well as the wine that it produces. The skin of the Pinot noir grape is relatively thin, making it a tricky, albeit rewarding, candidate for wine production.
There is much debate as to the origins of the variety, although one currently popular theory is that the Pinot noir grape is an offspring of Pinot meunier and Gewurztraminer. This union helps explain the characteristics behind the beloved Pinot noir. As author Stuart Pigot notes in Planet Wine, “Pinot meunier gave Pinot noir its bright, berry aromas and initial charm, while Gewurztraminer its silkiness, extravagance, nobility, and fickleness.”
Growing Region
Traditionally, Pinot noir was grown in the Burgundy region of France. For years it was simply perceived wisdom that a decent Pinot noir could not be grown outside Burgundy, yet modern times have strongly challenged this assertion. Winemakers, eager to explore Pinot's possibilities in other regions of the world, eventually spurred successful growth in Oregon, New Zealand, and California. There is also some limited growth in cool regions of Australia, Chile, South Africa, and Canada.
Oregon, inspired by the similar climate characteristics of Burgundy, staked its reputation on Pinot noir with much success. Thanks to ocean fog, California has shown that it too has no shortage of spots cool enough to keep Pinot grapes on the vine as they develop fine fruity flavors and texture. Notable Pinot regions in California include Los Carneros, the Russian River Valley in Sonoma and Santa Maria north of Santa Barbara, as well as in the mountains south of San Francisco. Australians have identified Victoria (notably the Yarra Valley, Geelong and the Mornington Peninsula) and Tasmania as being cool enough for Pinot, and Martinborough in the south of New Zealand's North Island has also made strong Pinot Noirs. Most of South Africa is too warm for Pinot noir, but the cool coastal regions have some development potential.
The Production Process
The vine generally is very prone to mutation, as demonstrated with Pinot gris and Pinot blanc. Winegrowers must take climate and soil conditions into careful consideration when deciding which clone to plant. It ripens relatively early so is not suitable for very warm regions where there would be no time to develop intriguing flavor before high acid levels plummeted. On the other hand, many of the cooler regions in which it thrives suffer autumn rains that can rot the thin-skinned berries of this variety, resulting in pale, tainted wines. The vines themselves as equally fragile and prone to fanleaf, leaf roll and downy mildew. As Jancis Robinson puts it best in her book Jancis Robinsons Wine Course, “The Pinot Noir grower's lot is not an easy one.”
Growing the grapes is only half the battle. Pinot noir is a very fickle grape, requiring the utmost attention and respect in every phase of the winemaking process. Winemakers are the first to testify to this, claiming that grapes that have been handled too much can end up making wines that lack flavor and harmony. As mentioned by Karen MacNeil in The Wine Bible, “Winemakers adopt a minimalist approach, and often a percentage of the grapes is not crushed. Instead, whole grapes are put directly into the fermenting tanks, which also helps maximize fruity flavors in the wine. To keep those fruit flavors dominant, many wine-makers are also extremely careful and sparing in their use of new oak for aging.”
Clearly, Pinot noir is a risky (and more expensive) proposition for the winegrower, the winemaker, and the wine drinker. But it is precisely this high-stakes gamble that makes pinot noir all the more alluring and rewarding.
Taste
The prime drinkability period of Pinot noir generally spans from two to eight years, the difference depending on differences between wine regions and varying vintage conditions. The overall taste of Pinot noir is very susceptible to variables in the production process, leading to a wide range of flavors, textures, and impressions that often confuse tasters. In the broadest of definitions, Pinot noir possesses a light to medium body with an aroma resembling black cherry, raspberry, or plum. Pinot drinkers are warned not to be dissuaded by the lighter color, as the flavors often times are much bolder and profound than the color leads on. As Jancis Robinson declares, the grape is “capable of producing divinely scented, gorgeously fruity expressions. The flavours found in young red burgundies include raspberries, strawberries, cherries and violets; with time these evolve into a bouquet often reminiscent of game, licorice and autumnal undergrowth.” These deliciously earthy aromas and the silky texture of Pinot create the sensual reputation for which Pinot noir is best known.
Pinot noir is almost always made as a single varietal, rarely blended. One of the grape's great features is its ability to make on its own a complex and complete wine. When mixed with other varieties it often regresses to a point that it can barely be perceived. There are some exceptions to this guideline, particularly successful incorporations with Champagne and certain other sparkling wines.
In pairing the wine with food, the IPNC has been given rave reviews for its sumptuous combination of grilled salmon and Pinot noir. As Karen MacNeil points out in The Wine Bible, “The rich fattiness and light char of the grilled salmon could have no better partner than an earthy Oregon pinot noir, with its relatively high (for red wine) acidity. Also critical to the partnership is the fact that pinot noir is very low in tannin and thus doesn't interfere with the beautiful flavors of the fish.”
Growing in Oregon
Pinot noir is what put Oregon on the map internationally, and is the most planted in the state by far. Chardonnay, Riesling and Pinot gris follow. Oregon has no such thing as cheap, bulk wine. The climate is distinctly cloudy and cool, especially in the Willamette Valley where most of the wineries are clustered. This gentle climate, which highly resembles that of Burgundy, allows for wines of good acidity and balance, moderate alcohol, and an ideal degree of flavor.
Wineries in Oregon tend to be small family affairs. The main challenge for most of these wineries is to persuade their grapes to ripen fully on the vine before the autumn rains arrive, “bringing rot and spoiling the color and flavours of the delicate Pinot noir grape especially.” (Robinson) So variable are the vintages in Oregon that the harvest may occur at any time from early September through November. Yet when the factors of production align, the Pinots that come from this unique region are truly a divine experience.
Taken with permission from the website www.ipnc.org using the following Pinot Noir Compilation Resources
Johnson, Hugh. The World Atlas of Wine, Ed. 4. New York: Simon and Schuster, 1994.
MacNeil, Karen. The Wine Bible. New York: Workman Publishing, 2001.
Pigott, Stuart. Planet Wine. London: Mitchell Beazley, 2004.
Robinson, Jancis. Jancis Robinson's Wine Course. London: BBC Books, 1995.
International Pinot Noir Celebration starts today!
Take a glimpse into this weekends incredible events at the 2010 International Pinot Noir Celebration. Be sure to put this on the calendar for next year if you did not get tickets for this years event. This is one of the top US wine events of the year!
Follow the schedule for this weekends IPNC:
FRIDAY, JULY 23
7:30 to 8:30 am - Registration On the north side of Riley Hall at the main entranceIf you didn't register on Thursday, stop by the north side of Riley Hall to register Friday morning.
7:30 - 9:00 am - Breakfast on the Patio On the patio of Riley HallBegin each day with an array of locally baked breads and pastries, Oregon's legendary berries, cured meats, and additional savory items.
8:30 to 9 am - Opening Ceremonies The Riley Hall LawnThe IPNC Master of Ceremonies welcomes you to the Celebration and the Featured Winemakers are introduced.
9 am - Group ActivitiesImmediately following the Opening Ceremonies, guests will divide into two groups: Group A and Group B. See the "Group Activities" box below:
Group Activities: Guests will be divided into two groups until 3:00pm each day, reuniting for the Afternoon Activities, Alfresco Tastings, and dinners. On Friday, Group A will go on the Vineyard Tour and Winery Lunch, while Group B will remain on campus for the morning and afternoon seminars as well as the Alfresco Lunch. On Saturday, the groups will switch so that everyone has the opportunity to enjoy every part of the program.
9 am to 3 pm - Vineyard Tour and Winery LunchGroup A boards the buses on Memorial Fountain Lawn promptly at 9 amA perennial favorite of IPNC guests, the Vineyard Tour and Winery Lunch offers a one-of-a-kind experience at each unique destination. Travel through the vine-covered countryside to a nearby Willamette Valley winery where you will engage in several activities and conclude your experience with an array of wines paired with a multi-course meal created by one of the talented guest chefs.
9:30 am to 11:45 am - On-Campus Grand SeminarGroup B remains on campus for the on-campus Grand Seminar and the Alfresco Lunches.
3:30 to 5:30 pm - Afternoon Activities (more info) Various locations around the Riley Lawn - refer to your specific Program for detailsAt 3 pm, all guests will be reunited on campus to enjoy a selection of activities.
6 to 8 pm - Alfresco Tasting (more info) On the Patio of Murdock HallThe first of two grand tastings in which 30 winemakers pour their Featured Pinot noir wines for you.
8 to 11 pm - The Grand Dinner (more info) On the Intramural FieldSee for yourself what has foodies and critics alike raving about the Northwest's farm-to-table cuisine. Join the guest chefs as they each combine forces with a local farmer to create a series of inspired courses for you to savor with an outstanding collection of wines poured by IPNC MaÎtres d'Hôtel.
SATURDAY, JULY 24
7:30 to 9 am - Breakfast on the Patio On the Patio of Riley HallBegin the day with an array of locally baked breads and pastries, Oregon's legendary berries, cured meats, and additional savory items.
9 am - Group ActivitiesToday, Group A and Group B switch team events (refer to the Group Activities box above).
9 am to 3 pm - Vineyard Tour and Winery Lunch (more info)Group B boards the buses on Memorial Fountain Lawn promptly at 9 amA perennial favorite of IPNC guests, the Vineyard Tour and Winery Lunch offers a one-of-a-kind experience at each unique destination. Travel through the vine-covered countryside to a nearby Willamette Valley winery where you will engage in several activities and conclude your experience with an array of wines paired with a multi-course meal created by one of the talented guest chefs.
9:30 am to 11:45 am - On-Campus Grand SeminarGroup A remains on campus for the on-campus Grand Seminar and the Alfresco Lunches.
3:30 to 5 pm - Afternoon Activities (more info) Various locations around the Riley Lawn - refer to your specific program for detailsAt 3 pm, all guests will be reunited on campus to enjoy a selection of activities.
5:30 to 7:30 pm - Alfresco Tasting (more info) On the Patio of Murdock Hall The second of two grand tastings in which an additional 30 winemakers pour their Featured Pinot noir wines for you.
7:30 to 11:30 pm - Northwest Salmon Bake (more info) In the Oak GroveA long-standing tradition of the IPNC, the Salmon Bake dramatically showcases wild salmon roasted on alder stakes over a huge custom-built fire pit. Bask in the warm glow of a lantern lit Oak Grove where cellared Pinot noir and wines from around the world will accompany an extravagant outdoor buffet designed by local chefs, followed by an extraordinary assortment of hand-crafted desserts. After dinner, relax to music and dancing under the stars.
SUNDAY, JULY 25
10 am to noon - Sparkling Finale On the Intramural FieldRaise your glass in a festive toast as you bid farewell to the IPNC weekend at this sumptuous buffet brunch paired with fine sparkling wines. The guest chefs will prepare a final meal to send you off in style and prepare you for the next year's Celebration.
Please note: the Sunday afternoon Passport to Pinot tasting is not included in the Full Weekend ticket. You may purchase tickets to both the full three-day event and the Passport to Pinot, however, all wines served during the Sunday afternoon Passport to Pinot tasting will have been served during the Alfresco tastings throughout the Full Weekend.
Follow the schedule for this weekends IPNC:
FRIDAY, JULY 23
7:30 to 8:30 am - Registration On the north side of Riley Hall at the main entranceIf you didn't register on Thursday, stop by the north side of Riley Hall to register Friday morning.
7:30 - 9:00 am - Breakfast on the Patio On the patio of Riley HallBegin each day with an array of locally baked breads and pastries, Oregon's legendary berries, cured meats, and additional savory items.
8:30 to 9 am - Opening Ceremonies The Riley Hall LawnThe IPNC Master of Ceremonies welcomes you to the Celebration and the Featured Winemakers are introduced.
9 am - Group ActivitiesImmediately following the Opening Ceremonies, guests will divide into two groups: Group A and Group B. See the "Group Activities" box below:
Group Activities: Guests will be divided into two groups until 3:00pm each day, reuniting for the Afternoon Activities, Alfresco Tastings, and dinners. On Friday, Group A will go on the Vineyard Tour and Winery Lunch, while Group B will remain on campus for the morning and afternoon seminars as well as the Alfresco Lunch. On Saturday, the groups will switch so that everyone has the opportunity to enjoy every part of the program.
9 am to 3 pm - Vineyard Tour and Winery LunchGroup A boards the buses on Memorial Fountain Lawn promptly at 9 amA perennial favorite of IPNC guests, the Vineyard Tour and Winery Lunch offers a one-of-a-kind experience at each unique destination. Travel through the vine-covered countryside to a nearby Willamette Valley winery where you will engage in several activities and conclude your experience with an array of wines paired with a multi-course meal created by one of the talented guest chefs.
9:30 am to 11:45 am - On-Campus Grand SeminarGroup B remains on campus for the on-campus Grand Seminar and the Alfresco Lunches.
3:30 to 5:30 pm - Afternoon Activities (more info) Various locations around the Riley Lawn - refer to your specific Program for detailsAt 3 pm, all guests will be reunited on campus to enjoy a selection of activities.
6 to 8 pm - Alfresco Tasting (more info) On the Patio of Murdock HallThe first of two grand tastings in which 30 winemakers pour their Featured Pinot noir wines for you.
8 to 11 pm - The Grand Dinner (more info) On the Intramural FieldSee for yourself what has foodies and critics alike raving about the Northwest's farm-to-table cuisine. Join the guest chefs as they each combine forces with a local farmer to create a series of inspired courses for you to savor with an outstanding collection of wines poured by IPNC MaÎtres d'Hôtel.
SATURDAY, JULY 24
7:30 to 9 am - Breakfast on the Patio On the Patio of Riley HallBegin the day with an array of locally baked breads and pastries, Oregon's legendary berries, cured meats, and additional savory items.
9 am - Group ActivitiesToday, Group A and Group B switch team events (refer to the Group Activities box above).
9 am to 3 pm - Vineyard Tour and Winery Lunch (more info)Group B boards the buses on Memorial Fountain Lawn promptly at 9 amA perennial favorite of IPNC guests, the Vineyard Tour and Winery Lunch offers a one-of-a-kind experience at each unique destination. Travel through the vine-covered countryside to a nearby Willamette Valley winery where you will engage in several activities and conclude your experience with an array of wines paired with a multi-course meal created by one of the talented guest chefs.
9:30 am to 11:45 am - On-Campus Grand SeminarGroup A remains on campus for the on-campus Grand Seminar and the Alfresco Lunches.
3:30 to 5 pm - Afternoon Activities (more info) Various locations around the Riley Lawn - refer to your specific program for detailsAt 3 pm, all guests will be reunited on campus to enjoy a selection of activities.
5:30 to 7:30 pm - Alfresco Tasting (more info) On the Patio of Murdock Hall The second of two grand tastings in which an additional 30 winemakers pour their Featured Pinot noir wines for you.
7:30 to 11:30 pm - Northwest Salmon Bake (more info) In the Oak GroveA long-standing tradition of the IPNC, the Salmon Bake dramatically showcases wild salmon roasted on alder stakes over a huge custom-built fire pit. Bask in the warm glow of a lantern lit Oak Grove where cellared Pinot noir and wines from around the world will accompany an extravagant outdoor buffet designed by local chefs, followed by an extraordinary assortment of hand-crafted desserts. After dinner, relax to music and dancing under the stars.
SUNDAY, JULY 25
10 am to noon - Sparkling Finale On the Intramural FieldRaise your glass in a festive toast as you bid farewell to the IPNC weekend at this sumptuous buffet brunch paired with fine sparkling wines. The guest chefs will prepare a final meal to send you off in style and prepare you for the next year's Celebration.
Please note: the Sunday afternoon Passport to Pinot tasting is not included in the Full Weekend ticket. You may purchase tickets to both the full three-day event and the Passport to Pinot, however, all wines served during the Sunday afternoon Passport to Pinot tasting will have been served during the Alfresco tastings throughout the Full Weekend.
Cornish Game Hen with Pinot Noir Mushroom Sauce using Biodynamic Pinot Noir from Montinore Estates
Just came across this incredible recipe from the awesome people over at Montinore Estates. Enjoy!
Marc's Delicious and Simple Cornish Game Hen with Pinot Noir Mushroom Sauce
1 Cornish game hen (makes two servings)
1 Large Onion
1 Large Carrot
2 Stalks Celery
1 bunch Fresh Thyme
½ pound crimini mushrooms
2 cups of chicken stock
1 cup of Montinore Estate Pinot Noir
This recipe is as easy as it is elegant.
1. Make sure your birds are completely thawed by pulling them from the freezer two days in advance thawing them in the refrigerator or place them in a container with running water for several hours. After thawing, open bird and clean out cavity.
2. Heat oven to 350 degrees
3. Finely dice onion, carrot and celery. Mix together with 1/2 of the Thyme. Set aside 1/2 for the sauce.
4. Season the inside of the bird with salt and pepper, chop fresh thyme and sprinkle inside and outside the hen. Stuff the bird with 1/2 the onion mixture then truss the legs with butcher twine.
5. Place bird,breast side up in a roasting pan. Cook for 45 minutes then turn bird over browning bottom side for 15 minutes. Bird is done when the internal temperature reached 140 degrees.
6. For the sauce saute remaining onion mixture and 2 tsp chopped thyme until translucent add wine cook reducing wine until almost dry then add chicken stock. Cook until broth has reduced by half. Season to taste and reduce heat, right before serving stir in 3tbl of whole butter mix until smooth.
7. With poultry shears or scissors cut birds in half lengthwise place on serving plates then sauce.
Serve with a glass of Montinore Estate Pinot Noir and enjoy!
Marc's Delicious and Simple Cornish Game Hen with Pinot Noir Mushroom Sauce
1 Cornish game hen (makes two servings)
1 Large Onion
1 Large Carrot
2 Stalks Celery
1 bunch Fresh Thyme
½ pound crimini mushrooms
2 cups of chicken stock
1 cup of Montinore Estate Pinot Noir
This recipe is as easy as it is elegant.
1. Make sure your birds are completely thawed by pulling them from the freezer two days in advance thawing them in the refrigerator or place them in a container with running water for several hours. After thawing, open bird and clean out cavity.
2. Heat oven to 350 degrees
3. Finely dice onion, carrot and celery. Mix together with 1/2 of the Thyme. Set aside 1/2 for the sauce.
4. Season the inside of the bird with salt and pepper, chop fresh thyme and sprinkle inside and outside the hen. Stuff the bird with 1/2 the onion mixture then truss the legs with butcher twine.
5. Place bird,breast side up in a roasting pan. Cook for 45 minutes then turn bird over browning bottom side for 15 minutes. Bird is done when the internal temperature reached 140 degrees.
6. For the sauce saute remaining onion mixture and 2 tsp chopped thyme until translucent add wine cook reducing wine until almost dry then add chicken stock. Cook until broth has reduced by half. Season to taste and reduce heat, right before serving stir in 3tbl of whole butter mix until smooth.
7. With poultry shears or scissors cut birds in half lengthwise place on serving plates then sauce.
Serve with a glass of Montinore Estate Pinot Noir and enjoy!
Friday, July 23, 2010
Weekly Organic Wine / Food Pairing: Sokol Blosser Evolution & SW Green Chili Chicken Enchiladas
Sokol Blosser Evolution, Lucky Edition & Southwestern Green Chili Chicken Enchiladas
Today's organic wine/food match is taking on the bold flavors of Southwestern cuisine. Southwestern and Mexican cuisine both have spunky flavors that need a lively, yet rich, wine to beat the chili heat and compliment the spark of lime. The wine also needs to be able to match the richness of avocado and cheese.
Lucky for us, Sokol Blosser Evolution, Lucky Edition is a perfect match with rich and spicy foods. Evolution is a handcrafted blend of nine varieties, each which brings a layer of nuance and complexity to this unique wine. The wine is extraordinarily food-friendly, especially with spicy foods like our Southwestern chicken/green chili burritos. This awesome wine provides intense tropical fruit notes up front and a crisp, clean finish making it a perfect companion for today's recipe! Sokol Blosser is a must-see winery in Oregon--click here to read more about the winery & sustainability!
Southwestern Green Chili Chicken Enchiladas
Serves 6
3 tablespoons olive oil
1/2 onion, diced
3 garlic cloves, minced
1/4 cup chicken stock
1 cup tomato sauce
2 heaping tablespoons mild chili powder, or to taste
1 teaspoon cumin
1/2 teaspoon ground oregeno
salt & pepper to taste
8 ounces cream cheese, softened
4 ounces diced green chilis, drained
2 cups mild cheddar cheese, shredded
1 and 1/2 cups cooked chicken, cubed
6 flour tortillas
Preheat the oven to 350 degrees
To make the enchilada sauce first heat the olive oil over medium heat. Add in the onions and cook for 3 to 4 minutes, or until softened. Add in the garlic and cook and additional 2 minutes. Pour in the chicken stock and continue cooking for another minute or so. Pour in the tomato sauce and stir well to combine. Stir in the chili powder, cumin and oregano, bring to a boil and then reduce the heat to low. Allow to simmer until the sauce starts to thicken. If it gets too thick add in a little more chicken stock to thin it out. Season with salt and pepper and remove it from the heat once it's reduced. Using a brush, spread a thin layer of the sauce in the bottom of a 9 x 13 baking dish.
Cover the dish with tin foil and bake at 350 degrees for 30 minutes. Remove the foil and continuing baking it for 10 more minutes, or until the cheese is melted. Allow to rest for a couple of minutes before serving.
Enjoy with a big glass of Sokol Blosser Evolution!
Today's organic wine/food match is taking on the bold flavors of Southwestern cuisine. Southwestern and Mexican cuisine both have spunky flavors that need a lively, yet rich, wine to beat the chili heat and compliment the spark of lime. The wine also needs to be able to match the richness of avocado and cheese.
Lucky for us, Sokol Blosser Evolution, Lucky Edition is a perfect match with rich and spicy foods. Evolution is a handcrafted blend of nine varieties, each which brings a layer of nuance and complexity to this unique wine. The wine is extraordinarily food-friendly, especially with spicy foods like our Southwestern chicken/green chili burritos. This awesome wine provides intense tropical fruit notes up front and a crisp, clean finish making it a perfect companion for today's recipe! Sokol Blosser is a must-see winery in Oregon--click here to read more about the winery & sustainability!
Southwestern Green Chili Chicken Enchiladas
Serves 6
3 tablespoons olive oil
1/2 onion, diced
3 garlic cloves, minced
1/4 cup chicken stock
1 cup tomato sauce
2 heaping tablespoons mild chili powder, or to taste
1 teaspoon cumin
1/2 teaspoon ground oregeno
salt & pepper to taste
8 ounces cream cheese, softened
4 ounces diced green chilis, drained
2 cups mild cheddar cheese, shredded
1 and 1/2 cups cooked chicken, cubed
6 flour tortillas
Preheat the oven to 350 degrees
To make the enchilada sauce first heat the olive oil over medium heat. Add in the onions and cook for 3 to 4 minutes, or until softened. Add in the garlic and cook and additional 2 minutes. Pour in the chicken stock and continue cooking for another minute or so. Pour in the tomato sauce and stir well to combine. Stir in the chili powder, cumin and oregano, bring to a boil and then reduce the heat to low. Allow to simmer until the sauce starts to thicken. If it gets too thick add in a little more chicken stock to thin it out. Season with salt and pepper and remove it from the heat once it's reduced. Using a brush, spread a thin layer of the sauce in the bottom of a 9 x 13 baking dish.
Cover the dish with tin foil and bake at 350 degrees for 30 minutes. Remove the foil and continuing baking it for 10 more minutes, or until the cheese is melted. Allow to rest for a couple of minutes before serving.
Enjoy with a big glass of Sokol Blosser Evolution!
Weekly Organic Wine & Food Pairing: Berry Chicken Salad and Paul Dolan 2008 Sauvignon Blanc
Nothing beats a great summer salad and a cold glass of Organic Sauvignon Blanc. Todays organic food/wine match is a chicken and berry salad served with Paul Dolan certified organic Sauvignon Blanc.
About the wine:Paul Dolan Certified Organic 2008 Mendocino County Sauvignon Blanc Black bears roam the hillsides by the headwaters of the Russian River, where two adjacent vineyards (each with its own hydroelectric power plant!) provided the grapes for this wine. This northern vineyard area is a land of extremes, with cold nights and hot days. The wine has a distinctive kiwi fruit character, with bright citrus zest and lemon grass notes.This wine is the unique expression of a carefully nurtured piece of land, made manifest in each bottle. Grown without conventional pesticides and synthetic fertilizers, the soil is treated as a living, lifegiving system. Paul Dolans winegrowing practices create special wines, while sustaining the environment, the place they live, and the people who live there.
VARIETALS: 100% SAUVIGNON BLANCCOOPERAGE: 100% STAINLESS STEEL FERMENTED AND AGEDALCOHOL: 13.5% BY VOLUMETA: 0.64 G/100MLPH: 3.08RS: 0.12 CASES: 1,260
CASESSummer Berry Chicken Salad
Prep/cook time: 15 minutes
Serves 4
Look for organic berries that are firm and plump; a frosty look on blueberries indicates freshness and ripeness.
Time saver: Purchase a rotisserie chicken from Whole Foods, discard the skin, and cut the meat into bite-sized pieces.
Serving tips: Salad can be served with the chicken hot or at room temperature. Serve with split, warm whole-wheat rolls topped with a few thin slices of Brie cheese.
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons minced scallion
¼ cup fresh raspberries
¼ cup fresh blueberries
¼ cup fresh blackberries
¼ cup fresh tart cherries, pitted and sliced in half
12 ounces cooked skinless, boneless chicken breast halves, cut into 1-inch pieces
8 cups mixed salad greens
1. In a large bowl, whisk together oil, honey, vinegar, Dijon mustard, and salt and pepper to taste. Add minced scallion. Carefully stir in berries and cherries. Add diced chicken and gently toss so as not to crush the berries.
2. Arrange greens on serving plates, top with chicken mixture, and serve immediately.
PER SERVING: 265 cal, 34% fat cal, 10g fat, 2g sat fat, 72mg chol, 28g protein, 16g carb, 2g fiber, 102mg sodium
Now pour a glass of the wine and enjoy!!
About the wine:Paul Dolan Certified Organic 2008 Mendocino County Sauvignon Blanc Black bears roam the hillsides by the headwaters of the Russian River, where two adjacent vineyards (each with its own hydroelectric power plant!) provided the grapes for this wine. This northern vineyard area is a land of extremes, with cold nights and hot days. The wine has a distinctive kiwi fruit character, with bright citrus zest and lemon grass notes.This wine is the unique expression of a carefully nurtured piece of land, made manifest in each bottle. Grown without conventional pesticides and synthetic fertilizers, the soil is treated as a living, lifegiving system. Paul Dolans winegrowing practices create special wines, while sustaining the environment, the place they live, and the people who live there.
VARIETALS: 100% SAUVIGNON BLANCCOOPERAGE: 100% STAINLESS STEEL FERMENTED AND AGEDALCOHOL: 13.5% BY VOLUMETA: 0.64 G/100MLPH: 3.08RS: 0.12 CASES: 1,260
CASESSummer Berry Chicken Salad
Prep/cook time: 15 minutes
Serves 4
Look for organic berries that are firm and plump; a frosty look on blueberries indicates freshness and ripeness.
Time saver: Purchase a rotisserie chicken from Whole Foods, discard the skin, and cut the meat into bite-sized pieces.
Serving tips: Salad can be served with the chicken hot or at room temperature. Serve with split, warm whole-wheat rolls topped with a few thin slices of Brie cheese.
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons minced scallion
¼ cup fresh raspberries
¼ cup fresh blueberries
¼ cup fresh blackberries
¼ cup fresh tart cherries, pitted and sliced in half
12 ounces cooked skinless, boneless chicken breast halves, cut into 1-inch pieces
8 cups mixed salad greens
1. In a large bowl, whisk together oil, honey, vinegar, Dijon mustard, and salt and pepper to taste. Add minced scallion. Carefully stir in berries and cherries. Add diced chicken and gently toss so as not to crush the berries.
2. Arrange greens on serving plates, top with chicken mixture, and serve immediately.
PER SERVING: 265 cal, 34% fat cal, 10g fat, 2g sat fat, 72mg chol, 28g protein, 16g carb, 2g fiber, 102mg sodium
Now pour a glass of the wine and enjoy!!
Some information on Biodynamic® preparations
Cowhorn manure preparation (also known as Biodynamic® preparation 500) is a vital part of the Biodynamic vineyard. The following videos help clarify the process and the general thinking behind utilizing these Biodynamic preparations and how they can benefit the soil in the vineyard. Fascinating! Enjoy!
Click here to watch about Biodynamic preparations in use at Rosnay in Australia!
About Rosnay: Rosnay is a vineyard and olive grove in NSW Australia that has been Biodynamic for 12 years. This video shows the process of mixing and spraying the Biodynamic Preparation 50 and the manure concentrate using flowforms and a small utility. By doing this at least twice a year they have been able to bring life and fertility back into their soils and produce wine, olives and olive oil with unique character, without chemical fertilisers and biocides. For more information visit them online here.
Click here to watch as Mark Beaman of Paul Dolan Vineyards goes over the biodynamic cow horn preperation.
The Organic Wine Journal interviews Nicolas Joly at Appellation Wines in New York. Click here to watch!
Click here to watch about Biodynamic preparations in use at Rosnay in Australia!
About Rosnay: Rosnay is a vineyard and olive grove in NSW Australia that has been Biodynamic for 12 years. This video shows the process of mixing and spraying the Biodynamic Preparation 50 and the manure concentrate using flowforms and a small utility. By doing this at least twice a year they have been able to bring life and fertility back into their soils and produce wine, olives and olive oil with unique character, without chemical fertilisers and biocides. For more information visit them online here.
Click here to watch as Mark Beaman of Paul Dolan Vineyards goes over the biodynamic cow horn preperation.
The Organic Wine Journal interviews Nicolas Joly at Appellation Wines in New York. Click here to watch!
Wednesday, July 7, 2010
Winery Spotlight: King Estate Winery
King Estate Winery is located southwest of Eugene, Oregon. It produces some amazing Pinot Noir (try their 2008 Acrobat--it's wonderful), Pinot Gris (the 2008 Signature is excellent), Vine Glace dessert wines and limited amounts of Chardonnay. In 2002, King Estate vineyards, nursery, and all surrounding gardens and landscaping received organic certification by the Oregon Tilth Certified Organic Association. They use some rather interesting methods...read on:
While many wineries are turning over a new leaf and using sustainable farming practices, King Estate takes this a bit further than most, especially in the area of pest control. They have on site (and encourage) a thriving raptor population. The raptors, specifically owls and kestrels, aid in pest control by reducing the numbers of rodents and birds that eat grapes. The winery has also partnered with the Cascade Raptor Center as a release site for orphaned and rehabilitated birds of prey. King Estate is an ideal release site for these birds because of their expansive property with highly diverse habitats. Across their 1,033 acres, there are grasslands, forests and many other natural environments that are suitable for specifics birds of prey. This partnership with the raptors allows the winery to reduce pests without using any type of toxic poisons whatsoever. This program is being expanded to include predator perches and new boxes for different types of raptors throughout the vineyards.
The winery also plants organic seeds for cover crop in their vineyards and garden areas. These organic seeds of Austrian Peas, Crimson Clover, Wheat, Oats and some flowering perennials encourages beneficial insects and suppresses weeds. It also acts as green manure and supplies nitrogen. King Estate also uses organic compost to fertilize. They produce over 1000 tons of compost a year which is then used to supplement the soil. They are careful to monitor the soil on the vineyard to maintain strong and productive vines.
Visit King Estate Winery at 80854 Territorial Hwy in Eugene, OR. I highly recommend taking the time to enjoy a meal in their estate restaurant which features some of their own organically grown produce. To order online, go to www.kingestate.com or place a phone order by calling 541-942-9874.
While many wineries are turning over a new leaf and using sustainable farming practices, King Estate takes this a bit further than most, especially in the area of pest control. They have on site (and encourage) a thriving raptor population. The raptors, specifically owls and kestrels, aid in pest control by reducing the numbers of rodents and birds that eat grapes. The winery has also partnered with the Cascade Raptor Center as a release site for orphaned and rehabilitated birds of prey. King Estate is an ideal release site for these birds because of their expansive property with highly diverse habitats. Across their 1,033 acres, there are grasslands, forests and many other natural environments that are suitable for specifics birds of prey. This partnership with the raptors allows the winery to reduce pests without using any type of toxic poisons whatsoever. This program is being expanded to include predator perches and new boxes for different types of raptors throughout the vineyards.
The winery also plants organic seeds for cover crop in their vineyards and garden areas. These organic seeds of Austrian Peas, Crimson Clover, Wheat, Oats and some flowering perennials encourages beneficial insects and suppresses weeds. It also acts as green manure and supplies nitrogen. King Estate also uses organic compost to fertilize. They produce over 1000 tons of compost a year which is then used to supplement the soil. They are careful to monitor the soil on the vineyard to maintain strong and productive vines.
Visit King Estate Winery at 80854 Territorial Hwy in Eugene, OR. I highly recommend taking the time to enjoy a meal in their estate restaurant which features some of their own organically grown produce. To order online, go to www.kingestate.com or place a phone order by calling 541-942-9874.
Enjoy a nice glass of Girasole Vineyards Pinot Noir or Pinot Blanc
I love my job. What other profession would allow me to research wineries all over the US and hunt down great bottles of wine to taste and report back on? Allow me to introduce my latest organic find: Girasole Vineyards in Ukiah, CA.
Girasole has been around for quite awhile, planted by Charlie Barra in 1955. Working in the vineyards came naturally to Charlie, as to his immigrant parents from Piedmont, Italy. Girasoles wines are all certified organic by the California Certified Organic Farmers (CCOF).
Last night, I had the opportunity to taste both the Girasole Pinot Noir and the Pinot Blanc. Both blew my socks off! First the '08 Pinot Noir:
The '08 Pinot Noir is light ruby in color with complex aromas of sandalwood, cherry, vanilla, and roasted nuts. This light to medium-bodied wine exhibits richly spiced flavors wrapped around a core of fruit and sweet toasty oak. The soft, pleasant texture in the mouth offers flavors of cranberry and cherry fruit followed by roasted nuts, cedar and a hint of black licorice that all seem to be in harmony. A versatile food wine that pairs well with a variety of cuisines and is also a great sipper. I have to say it was truly fantastic!
The '09 Pinot Blanc was also quite a find. Pale straw in color, this wine has very pleasant aromas of light honeysuckle, lemon citrus and almond husk. You just want to keep on sipping to experience the creamy and silky mouthfeel. The citrusy flavors are soft and elegant, yet balanced with a crisp, clean finish. This wine was just excellent and very enjoyable.
Both wines retail for under $25/bottle and are very much worth searching for. If you can't find them in your local store, visit their online store to have some shipped to you!
Girasole has been around for quite awhile, planted by Charlie Barra in 1955. Working in the vineyards came naturally to Charlie, as to his immigrant parents from Piedmont, Italy. Girasoles wines are all certified organic by the California Certified Organic Farmers (CCOF).
Last night, I had the opportunity to taste both the Girasole Pinot Noir and the Pinot Blanc. Both blew my socks off! First the '08 Pinot Noir:
The '08 Pinot Noir is light ruby in color with complex aromas of sandalwood, cherry, vanilla, and roasted nuts. This light to medium-bodied wine exhibits richly spiced flavors wrapped around a core of fruit and sweet toasty oak. The soft, pleasant texture in the mouth offers flavors of cranberry and cherry fruit followed by roasted nuts, cedar and a hint of black licorice that all seem to be in harmony. A versatile food wine that pairs well with a variety of cuisines and is also a great sipper. I have to say it was truly fantastic!
The '09 Pinot Blanc was also quite a find. Pale straw in color, this wine has very pleasant aromas of light honeysuckle, lemon citrus and almond husk. You just want to keep on sipping to experience the creamy and silky mouthfeel. The citrusy flavors are soft and elegant, yet balanced with a crisp, clean finish. This wine was just excellent and very enjoyable.
Both wines retail for under $25/bottle and are very much worth searching for. If you can't find them in your local store, visit their online store to have some shipped to you!
Incredible ECO-WINES and Oregon Certified Sustainable wine from Amity Vineyards
There are a few places on earth that simply recharge your soul. Amity Vineyards is one of these places for me. Yes, my happy place--one might even say heaven on earth. For me, absolutely nothing beats sitting at the top of the vineyard at the picnic table enjoying one of the best glasses...oh, okay...bottles of wine ever made while soaking up the view below.
Amity owner, Myron Redford, has been an environmental activist and proponent for sustainable winemaking and organic farming far before it was fashionable to do so. A founding member of the LIVE program, Myron and his wife Vikki’s commitment to sustainability is something that they hope is translated in their wines. And it is.
Amity began producing ECO-WINES in 1991 with the release of Oregon's first organic, sulfite-free Pinot Noir. Since then, Amity has been adding more and more organic wines to their ECO-WINE label. Here are their current offerings:
2007 ECO-WINE Willamette Valley Pinot Noir
The 2007 Eco-Wine® Pinot Noir has a pleasant aroma of berries and red fruits, predominantly cherry and cranberry, with a hint of spice and vanilla. In mouth it is smooth with a long pleasant finish. It is ideal for pastas, black beans, fish, chicken and picnic fare.April Sale: Reg. $20.00 Now $16.00 bottle $192.00 case
2008 ECO-WINE Marechal Foch Organic
The 2008 ECO Pinot Blanc from Stater Vineyards shows aromas pineapple, stone fruits & mineral notes. On the palate the wine combines bright acidity and a round mouth feel with flavors of nectarines and pineapple. This is a wonderful wine to enjoy during the warm summer months with grilled white fish and seasonal green salads. April Sale: Reg. $15.00 Now $12.00 bottle $144.00 case
In addition to the ECO-WINE label, ALL of Amity's wines are Oregon Certified Sustainable and bear the logo on their bottles:
2008 Amity Vineyards Auxerrois
2008 Amity Vineyards Crannell Pinot Noir
2008 Amity Vineyards Croft Pinot Noir
2008 Amity Vineyards Crown Jewel Reserve Chardonnay
2008 Amity Vineyards Estate Dry Riesling
2008 Amity Vineyards Estate Pinot Noir
2008 Amity Vineyards Willamette Valley Gewurztraminer
2008 Amity Vineyards Willamette Valley Pinot Blanc
2008 Amity Vineyards Willamette Valley Riesling
2008 Amity Vineyards Sunnyside Pinot noir
To help celebrate Earth Day's 40th anniversary this year, Myron and the staff at Amity are offering all of their ECO-WINE at a special discount price--throughout the entire month of April. I would heartily recommend you visit Amity's website and take advantage of their big sale today!
Amity owner, Myron Redford, has been an environmental activist and proponent for sustainable winemaking and organic farming far before it was fashionable to do so. A founding member of the LIVE program, Myron and his wife Vikki’s commitment to sustainability is something that they hope is translated in their wines. And it is.
Amity began producing ECO-WINES in 1991 with the release of Oregon's first organic, sulfite-free Pinot Noir. Since then, Amity has been adding more and more organic wines to their ECO-WINE label. Here are their current offerings:
2007 ECO-WINE Willamette Valley Pinot Noir
The 2007 Eco-Wine® Pinot Noir has a pleasant aroma of berries and red fruits, predominantly cherry and cranberry, with a hint of spice and vanilla. In mouth it is smooth with a long pleasant finish. It is ideal for pastas, black beans, fish, chicken and picnic fare.April Sale: Reg. $20.00 Now $16.00 bottle $192.00 case
2008 ECO-WINE Marechal Foch Organic
The 2008 ECO Pinot Blanc from Stater Vineyards shows aromas pineapple, stone fruits & mineral notes. On the palate the wine combines bright acidity and a round mouth feel with flavors of nectarines and pineapple. This is a wonderful wine to enjoy during the warm summer months with grilled white fish and seasonal green salads. April Sale: Reg. $15.00 Now $12.00 bottle $144.00 case
In addition to the ECO-WINE label, ALL of Amity's wines are Oregon Certified Sustainable and bear the logo on their bottles:
2008 Amity Vineyards Auxerrois
2008 Amity Vineyards Crannell Pinot Noir
2008 Amity Vineyards Croft Pinot Noir
2008 Amity Vineyards Crown Jewel Reserve Chardonnay
2008 Amity Vineyards Estate Dry Riesling
2008 Amity Vineyards Estate Pinot Noir
2008 Amity Vineyards Willamette Valley Gewurztraminer
2008 Amity Vineyards Willamette Valley Pinot Blanc
2008 Amity Vineyards Willamette Valley Riesling
2008 Amity Vineyards Sunnyside Pinot noir
To help celebrate Earth Day's 40th anniversary this year, Myron and the staff at Amity are offering all of their ECO-WINE at a special discount price--throughout the entire month of April. I would heartily recommend you visit Amity's website and take advantage of their big sale today!
C'mon everyone--let's get Naked...(wine that is)
Last night, I was fortunate to try a great organic Riesling from Snoqualmie Vineyards in Washington State. The 2008 Naked Riesling was fantastic with deep apricot and sweet tangerine flavors that finished with a nice touch of honey and papaya. At around $12 this bottle was a steal--especially for an organically farmed and produced wine.
Snoqualmie has been a leader in sustainable farming and vineyard management in the Columbia Valley for years. In fact, Snoqualmie was one of the first Washington wineries to make wines from USDA-certified organically grown grapes at their very own certified organic winemaking facility in Prosser, WA.
Snoqualmie has a vineyard sustainability program that is in place in each of the winery’s vineyards and currently focuses on three main areas: (1) Viticulture, (2) Pest, Soil & Plants and finally (3) Water Management. Keeping on top of all these areas allows the fine folks at the winery to focus on crafting the best wines possible with excellent grapes and little intervention or processing. I think you will agree that their wines are very nice indeed.
While all of Snoqualmie's wines are made with minimal intervention, the grapes used in the Naked wine series are farmed as "au naturel" as possible. "Naked" is made with certified organically grown grapes in a certified organic facility. The winery has been making the Naked series since 2003.
As great wines should be recognized--it seems only fair that Snoqualmie wines received seven Best Buy designations in the March 2010 issue of Wine Enthusiast magazine. Here is what the magazine had to say about the following releases from Snoqualmie:
2008 Naked Riesling: 90 points Best Buy
2007 Columbia Valley Merlot: 87 points Best Buy
2007 Naked Merlot: 87 points Best Buy
2007 Whistlestop Red: 85 points Best Buy
2008 Columbia Valley Chardonnay: 88 Points Best Buy
2008 Naked Chardonnay: 87 points Best Buy
2008 Columbia Valley Sauvignon Blanc: 86 points Best Buy
Snoqualmie wines are readily available at most local wine shops. If you are unable to find the Naked wines in your favorite store, don't be afraid to ask for them. I promise they'll only giggle a little. You may also order them online by clicking here. Enjoy!
Snoqualmie has been a leader in sustainable farming and vineyard management in the Columbia Valley for years. In fact, Snoqualmie was one of the first Washington wineries to make wines from USDA-certified organically grown grapes at their very own certified organic winemaking facility in Prosser, WA.
Snoqualmie has a vineyard sustainability program that is in place in each of the winery’s vineyards and currently focuses on three main areas: (1) Viticulture, (2) Pest, Soil & Plants and finally (3) Water Management. Keeping on top of all these areas allows the fine folks at the winery to focus on crafting the best wines possible with excellent grapes and little intervention or processing. I think you will agree that their wines are very nice indeed.
While all of Snoqualmie's wines are made with minimal intervention, the grapes used in the Naked wine series are farmed as "au naturel" as possible. "Naked" is made with certified organically grown grapes in a certified organic facility. The winery has been making the Naked series since 2003.
As great wines should be recognized--it seems only fair that Snoqualmie wines received seven Best Buy designations in the March 2010 issue of Wine Enthusiast magazine. Here is what the magazine had to say about the following releases from Snoqualmie:
2008 Naked Riesling: 90 points Best Buy
2007 Columbia Valley Merlot: 87 points Best Buy
2007 Naked Merlot: 87 points Best Buy
2007 Whistlestop Red: 85 points Best Buy
2008 Columbia Valley Chardonnay: 88 Points Best Buy
2008 Naked Chardonnay: 87 points Best Buy
2008 Columbia Valley Sauvignon Blanc: 86 points Best Buy
Snoqualmie wines are readily available at most local wine shops. If you are unable to find the Naked wines in your favorite store, don't be afraid to ask for them. I promise they'll only giggle a little. You may also order them online by clicking here. Enjoy!
Reuse that empty wine bottle!
Happy Earth Day! Today, as part of our recycling/earth friendly theme at the Examiner, I thought it would be fitting to showcase some rather ingenious ways to reuse an empty old wine bottle.
The first is obvious, recycle. The old wine bottles of today can become new by simply putting them into your recycling container. The other ideas are a tad bit more creative and fun--be sure to check out the slide show to see some of these ideas in use.
Here in our house, we end up with a lot of empty bottles...it's one of the benefits of the job! To try to do our part to reuse them, we make our own "aqua globes" for watering potted plants. The bottles actually add to the look of the planters...but you can hide them in the foilage as well if you want to. Here are some other recycle ideas for your empties:
The first is obvious, recycle. The old wine bottles of today can become new by simply putting them into your recycling container. The other ideas are a tad bit more creative and fun--be sure to check out the slide show to see some of these ideas in use.
Here in our house, we end up with a lot of empty bottles...it's one of the benefits of the job! To try to do our part to reuse them, we make our own "aqua globes" for watering potted plants. The bottles actually add to the look of the planters...but you can hide them in the foilage as well if you want to. Here are some other recycle ideas for your empties:
- Use the bottle as the base of a candle, adding a hurricane top. A display of several different sized bottle candles can be just gorgeous.
- Use clean empty and de-labeled wine bottles to serve water at your next dinner party. Different colored glass bottles can give a nice effect to your table.
- Carefully place clear or multi-color LED light strands into bottles for decoration. A fun winery we visited had the bottles suspended on a line with the lights inside--very cool indeed! If you are handy, you can carefully drill a hole in the bottom of the bottle to thread the cord through.
- Use various sized bottles for decoration on cabinet tops.
- Different sized bottles work very well as bud vases for single flowers.
- Select some pretty colored bottles and sit them on a window sill. The light shines through them and it's really quite beautiful.
- Fill wine bottles with sand, turn bottles upside down and bury half way into dirt (or put upside down bottles onto dowels) to line a garden bed.
- Get a large quantity of olive oil, pour it into large jars, sprigs of your favorite dried herbs, cover and let sit for a while in a dark place. Whenever there is a gift occasion, strain some oil into a wine bottle, add some dried herbs, cork it and refrigerate--you have a great gift ready to go. (Be very careful when flavoring olive oil with garlic or other food items. There is a very serious risk of botulism, which can be deadly...I recommend staying away from garlic and using only dried herbs--keeping the mixture refrigerated at all times to be safe)
- Buy wicks attached to covers (available at some vineyards) to turn your old wine bottle into a lantern using lamp oil. These are very pretty.
- If you have artistic talent you could paint vines or flowers and vines on used bottles and give the bottles as gifts--they do make great vases.
- Fill bottles with marbles or sea glass and put them in windows. They're beautiful.
- Another great use for wine bottles is using them for bath salts that you make. You can purchase the plain, non scented salts at any craft store and add what ever fragrance you'd like to them. You can find the various fragrance oils needed at the craft store also. Add a cute "stopper", place a ribbon around the bottle and you've got great and inexpensive gifts.
- Fill the bottles with homemade flavored vinegar. First decide which vinegar variety you'll use. Next place any fresh herb you'd like in a large container (not the bottles at this point) and pour your vinegar over the herbs, covering them completely. Store the container in the fridge for about 2 weeks. Once the time period is up, strain the liquid/herbs through cheesecloth, then add to bottles. A quicker way is to bring the vinegar to a simmer before pouring over herbs. It'll help bring out a deeper "flavor". Be sure to keep both mixtures refrigerated, even after transferring to the bottles.
- Empty wine bottles can be used for almost any dry household ingredient such as coffee creamer, sugar, dry dishwasher crystals, bubble bath and even rice!
These are just a few ways to reuse the empty wine bottles you may have. If you can think of any other ideas, email me at winefromthevine@gmail.com and I'll add them to the list!
Winery Spotlight: Sokol Blosser
The winery spotlight today is on Sokol Blosser Winery in Dundee, OR. Susan Sokol-Blosser and her family have played an important part in shaping and helping develop the Oregon wine industry while being a champion of environmentally friendly wine making and sustainable practices in the industry. In 2007, Sunset Magazine honored both Susan and Sokol Blosser with their prestigious "Green Winery of the Year" award.
Sokol Blosser strives to create wines that are of world class quality while being made with sustainable, environmentally conscious methods. Here are some facts about Sokol Blosser's green efforts at the winery (courtesy of the SB website):
Sokol Blosser strives to create wines that are of world class quality while being made with sustainable, environmentally conscious methods. Here are some facts about Sokol Blosser's green efforts at the winery (courtesy of the SB website):
- Sokol Blosser farms their estate vineyards organically and received full USDA (United States Department of Agriculture) organic certification in 2005 from Oregon Tilth.
- The estate has been certified by Salmon-Safe as a vineyard that protects and restores salmon habitat.
- They use 50% biodiesel in their farm tractors.
- Their underground barrel cellar, built to US Green Building Council standards, became the first winery in the country to earn the prestigious LEED (Leadership in Energy and Environmental Design) certification.
- They use unbleached paper products for labels, wine boxes and gift bags whenever possible.
- Sokol Blosser staff recycles everything they can, from office paper to pallet shrinkwrap.
As a result of all their efforts, Sokol Blosser is one of the country's most environmentally friendly wineries. A few of their current wine offerings that I heartily recommend trying include:
There is a core of rich, lush berry flavor from the Syrah. The Zinfandel provides spice, tannin and structure. And the Pinot Noir brings flowers, earth and elegance. It all adds up to a luscious, juicy, easy-drinking mouthful of red wine that's both bright and vibrant yet round and soft. Every sip of the wine, Meditrina, honors the goddess of the same name.
Delicate and elegant – soft, supple, harmonious, and already showing layers of complexity. Flavors and aromas are of mocha, black cherry, and raspberry, and the winery's distinctive Jory soil forest-floor earthiness is beginning to show through. It’s drinking beautifully now and should age well and develop additional complexity for at least the next five to ten years.
The flavors and aromas in this wine are predominantly black cherry, blackberry, mocha, and licorice, and again, the winery's distinctive Jory soil adds a pleasant earthiness and forest-floor characteristics are developing. The texture is very soft, lush, rich, and concentrated, with smooth, silky, polished tannins, and the finish is long and elegant.
Intense fruit up front and a crisp, clean finish. This unique white is truly a parade of flavors across the palate. The 9 grapes tie together perfectly, creating a smooth, layered white wine that can hold its own or stand up to just about any food pairing you dare to serve it with. It is extraordinarily food-friendly, from light salads to the hottest fusion-style cuisine.
2008 Dundee Hills Cuvée Pinot Gris
Created by the true rosé method (by gently pressing only red grapes, not by blending red and white juice or wine), this classic rosé is crisp, vibrant and refreshing. The long, slow, cool fermentation has preserved the intense fruitiness and delicate floral aromas, and the absence of a malolactic fermentation has retained the firm acidity and wonderfully intriguing minerality.
2009 Willamette Valley Early Muscat
Intensely floral and spicy, the aromas are of orange blossoms and jasmine with flavors of citrus and apple. Just enough sugar has been left in the wine to give it a soft, lush mouthfeel, yet the finish is crisp and lively. The alcohol is refreshingly low, making this the perfect wine for lounging on the deck in the summer or with fruit or cheese after dinner. If you are lucky enough to be in the area, Sokol Blosser Winery is located at 5000 NE Sokol Blosser Lane in Dundee, OR and is open daily from 10am - 4pm. Look for their wine in your local wine shop. If you can't find them you can contact them by phone at (503) 864-2282 or order online here.
Willamette Valley Vineyards: excellent wine and eco-friendly vineyard practices
The moment you cross the threshold of Willamette Valley Vineyards property, you can't help but notice the immense hill standing between you and the tasting room at the top. The road would be somewhat scary if it wasn't for the beauty of the vines and fruit all around you.
The view from the drive up the hill to Willamette Valley Vineyards is breathtaking but pales in comparison to the scene that awaits you from their deck outside the tasting room. Lush rolling hills of vineyards and trees while the farmland further out contrasts with red soil...it really is something to see. To make the moment even more perfect, take it all in with a glass of one of Willamette's incredible wines in hand. ( I heartily recommend the Riesling...the 2008 just won Best in Class at the San Fransisco Chronicle Wine Competition! )
Founded in 1983 by Jim Bernau, this gorgeous winery site used to be home to a plum orchard and blackberry vines. Willamette Valley Vineyards today is best known for both its fabulous wines--most notably their Pinot Noir, but also for their careful eco-friendly vineyard practices.
With all of their vineyards certified sustainable, LIVE and Salmon Safe, great care is taken in their winemaking practices to have the least amount of impact on the environment as possible. Everything from Willamette's shipping boxes & wine bottles to their corks are recycleable.
In fact, Willamette Valley Vineyards is the first winery in the world to use the Forest Stewardship Councils certified all natural corks. All bottles of WVV wine since July 2007 are packaged with them.
Willamette Valley Vineyards produces 130,000 cases annually with 300 acres of vines of Pinot Noir, Pinot Gris, Riesling and Chardonnay.
The winery's tasting room is located at 8800 Enchanted Way SE in Turner and is open from 11am - 6pm daily. To order, either visit them online at www.wvv.com or call (800) 344-9463.
The view from the drive up the hill to Willamette Valley Vineyards is breathtaking but pales in comparison to the scene that awaits you from their deck outside the tasting room. Lush rolling hills of vineyards and trees while the farmland further out contrasts with red soil...it really is something to see. To make the moment even more perfect, take it all in with a glass of one of Willamette's incredible wines in hand. ( I heartily recommend the Riesling...the 2008 just won Best in Class at the San Fransisco Chronicle Wine Competition! )
Founded in 1983 by Jim Bernau, this gorgeous winery site used to be home to a plum orchard and blackberry vines. Willamette Valley Vineyards today is best known for both its fabulous wines--most notably their Pinot Noir, but also for their careful eco-friendly vineyard practices.
With all of their vineyards certified sustainable, LIVE and Salmon Safe, great care is taken in their winemaking practices to have the least amount of impact on the environment as possible. Everything from Willamette's shipping boxes & wine bottles to their corks are recycleable.
In fact, Willamette Valley Vineyards is the first winery in the world to use the Forest Stewardship Councils certified all natural corks. All bottles of WVV wine since July 2007 are packaged with them.
Willamette Valley Vineyards produces 130,000 cases annually with 300 acres of vines of Pinot Noir, Pinot Gris, Riesling and Chardonnay.
The winery's tasting room is located at 8800 Enchanted Way SE in Turner and is open from 11am - 6pm daily. To order, either visit them online at www.wvv.com or call (800) 344-9463.
Some differences between Sustainable, Organic and Biodynamic wines
For the past week, I have been researching the many differences between sustainable, organic and biodynamic principles as they relate to wine and vineyards. There are so many buzz words floating around out there, it can be hard to keep them all straight. This is why I decided to put out a bit of information that might make it easier to make decisions on which type wine to buy (sustainable, organic or biodynamic) when you are at your local store.
Those of us who are interested in organic "stuff" are interested in not ingesting pesticides and herbicides and heaven-only-knows-what-else-cides into our bodies. Natural is good, right? So when faced with wine made from a "sustainable" vineyard, an "organic:" wine and a "biodynamic" wine, which do we choose?
Sustainable vineyards, or wineries that use sustainable practices in their vineyards take the ecology of their vineyard into account when making decisions. They typically minimize chemical treatments and energy use. While there are no set standards for sustainable farming, this seems to be the norm for wineries that give a hoot about the environment. In fact, you may find that a lot of wineries that simply call themselves "sustainable" are actually organic--they just may choose not to go through the long and somewhat drawn out process of becoming Certified Organic. This is definately something to think about (--and maybe research if you have certain wines you like that carry the sustainable label).
Organic wine is made from organic grapes. Organic grapes have not been sprayed or treated with chemicals at all--ever. This means no pesticides, fungicides and herbicides. Also, it means no chemical fertilizers have been used. If the label says that your wine is Certified Organic, then that winery has met stringent standards by a governing body like the USDA to earn that label. Something to keep in mind: organic certification means different things in different countries. If you are buying organic wine from somewhere other than the US, be sure to check into what exactly their version of organic means so you are making an informed choice.
There is a whole side debate in the organic community over sulfites and organic wines. This is another (big) subject for another day, however, suffice it to say that the organic wines in the US may not contain added sulfites. Wineries that do add sulfites to their otherwise organic wines are not able to put the certified organic seal on their bottles. These wines will simply claim to be "made from organic grapes".
Biodynamics is what I have been really geeking out about this last week....errr... *cough* I mean I've been sort of interested in it. :) This is a process of winemaking...from absolute start to finish using the teachings of Austrian anthroposophist Rudolf Steiner. Steiner spent his life studying the forces that regulate life and growth. In 1924, the basic principles of biodynamic farming were created. Since then, it has been gaining popularity as people in the wine community notice that it really does seem to work wonders in a vineyard.
The basic idea of biodynamic farming is to see the soil and the vineyard as living organisms. Maintenance of that soil is the primary means by which the vineyard will progress and evolve. Demeter Biodynamic Certification is given only to those wineries that follow the strict principles of biodynamic farming--by using organic soil treatments on the land, which in turn, becomes a healthy and diverse ecosystem of its own. Obviously there is a lot more to it than that....and it would take several articles to delve completely into all the principles used in biodynamic farming, but suffice it to say, it is fascinating.
On a side note, I just tried some of Montinore Estates wines (biodynamic) and they are excellent. Look for more info on this great winery in my next article!
Those of us who are interested in organic "stuff" are interested in not ingesting pesticides and herbicides and heaven-only-knows-what-else-cides into our bodies. Natural is good, right? So when faced with wine made from a "sustainable" vineyard, an "organic:" wine and a "biodynamic" wine, which do we choose?
Sustainable vineyards, or wineries that use sustainable practices in their vineyards take the ecology of their vineyard into account when making decisions. They typically minimize chemical treatments and energy use. While there are no set standards for sustainable farming, this seems to be the norm for wineries that give a hoot about the environment. In fact, you may find that a lot of wineries that simply call themselves "sustainable" are actually organic--they just may choose not to go through the long and somewhat drawn out process of becoming Certified Organic. This is definately something to think about (--and maybe research if you have certain wines you like that carry the sustainable label).
Organic wine is made from organic grapes. Organic grapes have not been sprayed or treated with chemicals at all--ever. This means no pesticides, fungicides and herbicides. Also, it means no chemical fertilizers have been used. If the label says that your wine is Certified Organic, then that winery has met stringent standards by a governing body like the USDA to earn that label. Something to keep in mind: organic certification means different things in different countries. If you are buying organic wine from somewhere other than the US, be sure to check into what exactly their version of organic means so you are making an informed choice.
There is a whole side debate in the organic community over sulfites and organic wines. This is another (big) subject for another day, however, suffice it to say that the organic wines in the US may not contain added sulfites. Wineries that do add sulfites to their otherwise organic wines are not able to put the certified organic seal on their bottles. These wines will simply claim to be "made from organic grapes".
Biodynamics is what I have been really geeking out about this last week....errr... *cough* I mean I've been sort of interested in it. :) This is a process of winemaking...from absolute start to finish using the teachings of Austrian anthroposophist Rudolf Steiner. Steiner spent his life studying the forces that regulate life and growth. In 1924, the basic principles of biodynamic farming were created. Since then, it has been gaining popularity as people in the wine community notice that it really does seem to work wonders in a vineyard.
The basic idea of biodynamic farming is to see the soil and the vineyard as living organisms. Maintenance of that soil is the primary means by which the vineyard will progress and evolve. Demeter Biodynamic Certification is given only to those wineries that follow the strict principles of biodynamic farming--by using organic soil treatments on the land, which in turn, becomes a healthy and diverse ecosystem of its own. Obviously there is a lot more to it than that....and it would take several articles to delve completely into all the principles used in biodynamic farming, but suffice it to say, it is fascinating.
On a side note, I just tried some of Montinore Estates wines (biodynamic) and they are excellent. Look for more info on this great winery in my next article!
Montinore Estate Wines: Biodynamic dynamos!
had a great chat with Kristin Marchesi, head of marketing and communications for Montinore Estate this week. I was able to learn quite a bit about this great winery, their biodynamic certification and their overall approach to making excellent wine.
As I mentioned in my last article, I spent the week learning more about biodynamic certification and trying some of Montinore's wines side by side with other wines that were not organic or biodynamic. In my opinion, the difference was staggering. For me, Montinore won hands down as their wine was consistently better tasting and very well-rounded. If you haven't taken the opportunity to taste two seemingly similar wines that have been grown in different ways, I would recommend trying it. I think it's amazingly eye-opening.
On a bit of a side note: wine writer/blogger, Amy Atwood wrote an entry on her "mydailywine" blog (*highly recommended reading*) on how she had been spoiled by organic wines and how it had changed her reaction to wines that aren't grown organically...and I must agree! This same phenomenon is happening to me. Read Amy's article here. After tasting a Pinot Gris and a Riesling from another vineyard and the Montinore Estate Pinot Gris & Sweet Reserve Riesling, the difference between the two (natural vs conventional) was phenomenal.
Kristin Marchesi's dad, Rudy, assumed ownership of Montinore Estate in January 2006 after being involved with the winery since 1992. The Estate transitioned to Organic in 2001 and then to Biodynamic in 2005, receiving their Demeter Certification in 2008. Kristin mentioned that even though the transition to Biodynamic was very difficult and complicated, it has had incredible benefits. Those benefits include lower farming costs, substantially increased vineyard health and improvement of overall wine quality.
Biodynamic farming does require thinking outside of the normal "farming box", meaning farmers need to be open to learning new methods that are very different from the conventional farming methods they were trained in. It requires using organic soil treatments (natural teas are used) and focusing on preserving a healthy and diverse ecosystem, which in turn improves grape quality and consumer health. Rudy Marchesi feels the organic and biodynamic methods used at Montinore Estate help the wines better express their own unique personalities. I would have to agree after enjoying their wine this week!
You can visit Montinore in Forest Grove, OR at 3663 SW DIlley Road or reach them by phone at (503) 359-5012 or (888) 359-5012. Click here to visit their website and stock up on their wine!
As I mentioned in my last article, I spent the week learning more about biodynamic certification and trying some of Montinore's wines side by side with other wines that were not organic or biodynamic. In my opinion, the difference was staggering. For me, Montinore won hands down as their wine was consistently better tasting and very well-rounded. If you haven't taken the opportunity to taste two seemingly similar wines that have been grown in different ways, I would recommend trying it. I think it's amazingly eye-opening.
On a bit of a side note: wine writer/blogger, Amy Atwood wrote an entry on her "mydailywine" blog (*highly recommended reading*) on how she had been spoiled by organic wines and how it had changed her reaction to wines that aren't grown organically...and I must agree! This same phenomenon is happening to me. Read Amy's article here. After tasting a Pinot Gris and a Riesling from another vineyard and the Montinore Estate Pinot Gris & Sweet Reserve Riesling, the difference between the two (natural vs conventional) was phenomenal.
Kristin Marchesi's dad, Rudy, assumed ownership of Montinore Estate in January 2006 after being involved with the winery since 1992. The Estate transitioned to Organic in 2001 and then to Biodynamic in 2005, receiving their Demeter Certification in 2008. Kristin mentioned that even though the transition to Biodynamic was very difficult and complicated, it has had incredible benefits. Those benefits include lower farming costs, substantially increased vineyard health and improvement of overall wine quality.
Biodynamic farming does require thinking outside of the normal "farming box", meaning farmers need to be open to learning new methods that are very different from the conventional farming methods they were trained in. It requires using organic soil treatments (natural teas are used) and focusing on preserving a healthy and diverse ecosystem, which in turn improves grape quality and consumer health. Rudy Marchesi feels the organic and biodynamic methods used at Montinore Estate help the wines better express their own unique personalities. I would have to agree after enjoying their wine this week!
You can visit Montinore in Forest Grove, OR at 3663 SW DIlley Road or reach them by phone at (503) 359-5012 or (888) 359-5012. Click here to visit their website and stock up on their wine!
Carlton Winemakers Studio: Oregon's first sustainable multi-winery facility
It's so refreshing to stumble upon places that understand that sustainability isn't just a buzz word, it's a call to action. Carlton Winemakers Studio in Carlton, Oregon is a breath of fresh air--they just seem to *get it*. As the first winery registered with the US Green Building Council, CWS is a cooperative winery and tasting room that was built using recycled materials and a "whole-building" approach to sustainability. They utilized sustainable site development and environmentally conscious material selection (recycled and reused) in the construction of their facility.
Even now, they employ awesome water saving strategies (a below foundation water capture/reuse along with a north roof water capture/reuse) as well as emphasize energy efficiency and indoor environmental quality. They use natural light in both the winemaking facility and the tasting room which allows them to use very little electricity. The Lighting Design Lab in Seattle helped with this daylighting project to maximize natural light potential. If you visit, you will see that the tasting room lights are hardly ever on--they don't need to be!
Beyond the green construction efforts, Carlton Winemakers Studio is currently home to eight wineries and their talented winemakers. This allows wineries without a current facility of their own to share this sustainable winemaking facility and tasting room. Up to ten vintners can share space at Carlton Winemakers Studio at one time. They rotate selections through the tasting room which allows each winemaker to showcase their current offerings. Winemakers frequently stop by the tasting room to pour their wines and talk with customers. The current wineries housed in the CWS right now are:
Andrew Rich Vintner
Ayoub Vineyard
Brittan Vineyard
Hamacher Wines
Lazy River Vineyard
Montebruno
Retour Wine Company
Wahle Vineyards and Cellar
If you live in the greater Portland/Salem area or are visiting, I highly recommend you stop by the Carlton Winemakers Studio and support their efforts! The tasting room is open daily from 11:00am - 5:00pm and located at 801 North Scott Street in Carlton, OR. Visit online for more info or to purchase wine!
Even now, they employ awesome water saving strategies (a below foundation water capture/reuse along with a north roof water capture/reuse) as well as emphasize energy efficiency and indoor environmental quality. They use natural light in both the winemaking facility and the tasting room which allows them to use very little electricity. The Lighting Design Lab in Seattle helped with this daylighting project to maximize natural light potential. If you visit, you will see that the tasting room lights are hardly ever on--they don't need to be!
Beyond the green construction efforts, Carlton Winemakers Studio is currently home to eight wineries and their talented winemakers. This allows wineries without a current facility of their own to share this sustainable winemaking facility and tasting room. Up to ten vintners can share space at Carlton Winemakers Studio at one time. They rotate selections through the tasting room which allows each winemaker to showcase their current offerings. Winemakers frequently stop by the tasting room to pour their wines and talk with customers. The current wineries housed in the CWS right now are:
Andrew Rich Vintner
Ayoub Vineyard
Brittan Vineyard
Hamacher Wines
Lazy River Vineyard
Montebruno
Retour Wine Company
Wahle Vineyards and Cellar
If you live in the greater Portland/Salem area or are visiting, I highly recommend you stop by the Carlton Winemakers Studio and support their efforts! The tasting room is open daily from 11:00am - 5:00pm and located at 801 North Scott Street in Carlton, OR. Visit online for more info or to purchase wine!
Airlie Winery Certified Sustainable and Proud of it!
Airlie Winery in Monmouth, Oregon is Certified Sustainable and proud of it! Talking with Mary Olson, owner of Airlie this week she said: "All of our grapes are certified sustainable- We are a member of LIVE and believe that not only the grapes but employees and customers must be sustainable as well." That's such an awesome attitude and I am so glad to have featured the winery in my recent book, Hidden Treasures of Oregon's Wine Country (*coincidentally now available on Amazon and at local bookstores*)
Here is an excerpt:
Pulling up to Airlie, we were greeted by two beautiful dogs. After saying hello to the friendly pups, I glanced up and was overcome by the absolutely spectacular view; it was as if we had stepped out of Oregon and into Hawaii. The trees all had a tropical aura about them, and the clouds were virtually nonexistent so as to open the floodgates of sunlight.
After several hours of exploring many of Oregon's hidden treasures, a level of exhaustion was setting in. Yet, there was something inherently tranquil about this particular locale. Flowers were in bloom, the lake was virtually undisturbed (save for the splashing of those playful dogs), and the architecture was beautifully simplistic.
As luck would have it, we had shown up quite a bit later than planned and our contact had already left for the day by the time we arrived. At most other places, circumstances like this would leave us out of luck. Airlie was different, though. Elizabeth, the wine maker, took the time to show us around, and then gave us free reign to wander aimlessly and explore (or in my particular case, photograph) everything in sight. Of course, I took more pictures of the dogs than anything else. They were gorgeous animals, and I couldn't resist...
Aside from my brief stint as a canine glamour photographer, I did have time to sample their excellent selections while enjoying the breathtaking scenery and friendly people. All in all, this was a very nice stop and I look forward to returning to Airlie soon.
Airlie Winery is located at 15305 Dunn Forest Road in Monmouth and the tasting room is open Saturday and Sunday from 12pm - 5pm. A visit to the tranquility of their property is recommended recharging the soul, however you may also order Airlie wine online or via phone at (503) 838-6013.
Quick note: Airlie is a SPECTACULAR place to visit. Our first trip to Airlie was in early April and the vines were dormant...we went back in the summer and it was spectacular times 2. :)
Here is an excerpt:
Pulling up to Airlie, we were greeted by two beautiful dogs. After saying hello to the friendly pups, I glanced up and was overcome by the absolutely spectacular view; it was as if we had stepped out of Oregon and into Hawaii. The trees all had a tropical aura about them, and the clouds were virtually nonexistent so as to open the floodgates of sunlight.
After several hours of exploring many of Oregon's hidden treasures, a level of exhaustion was setting in. Yet, there was something inherently tranquil about this particular locale. Flowers were in bloom, the lake was virtually undisturbed (save for the splashing of those playful dogs), and the architecture was beautifully simplistic.
As luck would have it, we had shown up quite a bit later than planned and our contact had already left for the day by the time we arrived. At most other places, circumstances like this would leave us out of luck. Airlie was different, though. Elizabeth, the wine maker, took the time to show us around, and then gave us free reign to wander aimlessly and explore (or in my particular case, photograph) everything in sight. Of course, I took more pictures of the dogs than anything else. They were gorgeous animals, and I couldn't resist...
Aside from my brief stint as a canine glamour photographer, I did have time to sample their excellent selections while enjoying the breathtaking scenery and friendly people. All in all, this was a very nice stop and I look forward to returning to Airlie soon.
Airlie Winery is located at 15305 Dunn Forest Road in Monmouth and the tasting room is open Saturday and Sunday from 12pm - 5pm. A visit to the tranquility of their property is recommended recharging the soul, however you may also order Airlie wine online or via phone at (503) 838-6013.
Quick note: Airlie is a SPECTACULAR place to visit. Our first trip to Airlie was in early April and the vines were dormant...we went back in the summer and it was spectacular times 2. :)
Bobby Flay hand selects Willamette Valley Vineyards Pinot Gris for event tonight!
What an honor for Willamette Valley Vineyards. Their Pinot Gris was hand selected by Iron Chef extraordinaire Bobby Flay for the Uncork'd Bon Appetite event tonight in Las Vegas. As you probably already know, Willamette Valley Vineyards is an Oregon Certified Sustainable Wine (OCSW). Here is the press release about tonight's event:
"What do Vegas Uncork’d, Bobby Flay and Willamette Valley Vineyards have in common? On Thursday night, May 6, 2010, Bobby Flay will host a Master’s Series dinner at his MESA Grill restaurant at Caesars Palace. This is one of the events of Bon Appetite’s “Vegas Uncork’d,” which is happening May 6-9. Willamette Valley Vineyards’ 2008 Pinot Gris has been chosen to pair with the second course of Green Chile Tamale with Lobster Sauce and Corn. Jim Bernau, Founder and President of Willamette Valley Vineyards, stated “Our cool climate Pinot Gris is a perfect combination for the flavors of lobster and the spices of green chile.” The micro-climate and soil structure of the Willamette Valley of Oregon are perfect for growing Pinot Noir and Pinot Gris. Here’s the complete menu:
Crostini with Smoked Tomatoes
Scorched Jalapenos, Ricotta Cheese
Green Chile Tamale with Lobster Sauce and Corn
Willamette Valley Vineyards, Pinot Gris Willamette Valley Oregon 2008
Crispy Suckling Pig, Blue Corn Crepe
Hot + Sour Nectarine Sauce, Cracklings
Muller Catoir, Gimmeldinger Mandelgarten, Riesling Spätlese Pfalz, Germany 200
Bison Tenderloin, Spiced Rubbed
Mustard - Barbecue Sauce
Chanterelle Mushroom Potato Gratin
Bodegas Muga, Rioja, Reserva, Selección Especial, MAGNUM Haro, España 2004
Toasted Coconut Layer Cake
Coconut Cream Sauce
Churros
Dusted with Cinnamon Sugar + Star Anise
Dark Chocolate Dipping Sauce
Kudos to Willamette Valley Vineyards for being chosen for this event! May it bring you more recognition and new customers galore! Visit Willamette Valley Vineyards online or call 800-344-9463 to order some of their awesome certified sustainable wine. If you need a suggestion, I barrel-tasted this port and it was outrageously decadent; 2007 Willamette Valley Vineyards Pinot Noir Style Port.
"What do Vegas Uncork’d, Bobby Flay and Willamette Valley Vineyards have in common? On Thursday night, May 6, 2010, Bobby Flay will host a Master’s Series dinner at his MESA Grill restaurant at Caesars Palace. This is one of the events of Bon Appetite’s “Vegas Uncork’d,” which is happening May 6-9. Willamette Valley Vineyards’ 2008 Pinot Gris has been chosen to pair with the second course of Green Chile Tamale with Lobster Sauce and Corn. Jim Bernau, Founder and President of Willamette Valley Vineyards, stated “Our cool climate Pinot Gris is a perfect combination for the flavors of lobster and the spices of green chile.” The micro-climate and soil structure of the Willamette Valley of Oregon are perfect for growing Pinot Noir and Pinot Gris. Here’s the complete menu:
Crostini with Smoked Tomatoes
Scorched Jalapenos, Ricotta Cheese
Green Chile Tamale with Lobster Sauce and Corn
Willamette Valley Vineyards, Pinot Gris Willamette Valley Oregon 2008
Crispy Suckling Pig, Blue Corn Crepe
Hot + Sour Nectarine Sauce, Cracklings
Muller Catoir, Gimmeldinger Mandelgarten, Riesling Spätlese Pfalz, Germany 200
Bison Tenderloin, Spiced Rubbed
Mustard - Barbecue Sauce
Chanterelle Mushroom Potato Gratin
Bodegas Muga, Rioja, Reserva, Selección Especial, MAGNUM Haro, España 2004
Toasted Coconut Layer Cake
Coconut Cream Sauce
Churros
Dusted with Cinnamon Sugar + Star Anise
Dark Chocolate Dipping Sauce
Kudos to Willamette Valley Vineyards for being chosen for this event! May it bring you more recognition and new customers galore! Visit Willamette Valley Vineyards online or call 800-344-9463 to order some of their awesome certified sustainable wine. If you need a suggestion, I barrel-tasted this port and it was outrageously decadent; 2007 Willamette Valley Vineyards Pinot Noir Style Port.
Los Angeles Natural Wine Week May 10-16
Next week is Los Angeles Natural Wine Week with tasting events occuring all over the city from May 10-16. This event is the place to be if you are a natural wine fan or curious about natural/organic wines. For more info on the Los Angeles Natural Wine Week event, email info@naturalwinelosangeles.com or visit online here.
Here is the tentative schedule of events:
Monday May 10
Wine importer supper with natural wine importer Amy Atwood & Savio Soares
When: 7 PM
Where: Lou 724 Vine St Hollywood 90038 (323) 962-6369
Tuesday May 11
Natural wine tasting hosted by distributor Amy Atwood & Savio Soares
When: 6 PM
Where: Palate Food + Wine 933 South Brand Boulevard Glendale, CA 91204-2107
(818) 662-9463
Friday May 14
Meet natural wine grower Jared Brandt of A Donkey & Goat
When: 7 – 9 PM
Where: Pourtal Wine Tasting Bar 104 Santa Monica Boulevard Santa Monica, CA 90401
(310) 393-7693
Natural wine tasting in Venice
When: 5 PM
Where: Elvino Wine Shop Tasting Bar 1142 Abbot Kinney Blvd. Venice, CA 90291
(310) 396-9705
Informal tasting with real life winemaker Hank Beckmeyer of La Clarine Farm
When: 6 PM
Where: Lou 724 Vine St Hollywood 90038 (323) 962-6369
Saturday May 15
Taste California Terroir--Natural wine tasting curated by DomaineLA. Wine tasting with natural winemakers from Scholium Project, La Clarine Farm, Ah!/Edmunds St. John, Donkey & Goat, and LIOCO
When: 6-8 PM
Where: Heath Ceramics in Los Angeles 7525 Beverly Blvd Los Angeles, CA 90036
(323) 965-0800
Natural gamay dinner
Limited to 24 guests
$95 Food & Wine (exclusive of tax and gratuity)
Welcome Wine‘09 Edmunds St. John “Bone-Jolly” Gamay Rosé
First Course
Spring Onion Soup, grilled local squid
‘08 Venier “Le Clos des Carteries” Cheverny
Second Course
Mâche salad, smoked prosciutto, hazelnuts, bacon citrus vinaigrette
‘08 Edmunds St. John “Porphyry” Gamay
‘08 Pierre-Marie Chermette “Cuvée Traditionnelle” Beaujolais Vielles Vignes
Third Course
Duck cannelloni, parsnip purée, greens
‘08 Terres Dorées Côte-de-Brouilly
‘07 Domaine Joseph Chamonard Morgon
Fourth Course
Pan roasted squab, black rice flan, brandy thyme nage
‘06 Jean-Marc Burgaud “Reserve” Morgon Côte du Py
‘03 Château des Lumières Morgon Côte du Py
Fifth Course
Dessert--assume it will be wonderful!
Where: Grace 7360 Beverly Boulevard
Los Angeles, CA 90036-2501 (323) 934-4400
When: 8:15 PM
Sunday May 16
Natural wine symposium with Alice Feiring, Jonathan Gold, and real life winemakers Randall Graham, Abe Schoener, Jared Brandt, and Hank Beckmeyer
When: 12-2:30
Where: LACE 6522 Hollywood Blvd. Los Angeles, CA 90028 (323) 957-1777
Most events require a reservation and prepaid admission, so be sure to go to the website to buy tickets asap. Enjoy!
Here is the tentative schedule of events:
Monday May 10
Wine importer supper with natural wine importer Amy Atwood & Savio Soares
When: 7 PM
Where: Lou 724 Vine St Hollywood 90038 (323) 962-6369
Tuesday May 11
Natural wine tasting hosted by distributor Amy Atwood & Savio Soares
When: 6 PM
Where: Palate Food + Wine 933 South Brand Boulevard Glendale, CA 91204-2107
(818) 662-9463
Friday May 14
Meet natural wine grower Jared Brandt of A Donkey & Goat
When: 7 – 9 PM
Where: Pourtal Wine Tasting Bar 104 Santa Monica Boulevard Santa Monica, CA 90401
(310) 393-7693
Natural wine tasting in Venice
When: 5 PM
Where: Elvino Wine Shop Tasting Bar 1142 Abbot Kinney Blvd. Venice, CA 90291
(310) 396-9705
Informal tasting with real life winemaker Hank Beckmeyer of La Clarine Farm
When: 6 PM
Where: Lou 724 Vine St Hollywood 90038 (323) 962-6369
Saturday May 15
Taste California Terroir--Natural wine tasting curated by DomaineLA. Wine tasting with natural winemakers from Scholium Project, La Clarine Farm, Ah!/Edmunds St. John, Donkey & Goat, and LIOCO
When: 6-8 PM
Where: Heath Ceramics in Los Angeles 7525 Beverly Blvd Los Angeles, CA 90036
(323) 965-0800
Natural gamay dinner
Limited to 24 guests
$95 Food & Wine (exclusive of tax and gratuity)
Welcome Wine‘09 Edmunds St. John “Bone-Jolly” Gamay Rosé
First Course
Spring Onion Soup, grilled local squid
‘08 Venier “Le Clos des Carteries” Cheverny
Second Course
Mâche salad, smoked prosciutto, hazelnuts, bacon citrus vinaigrette
‘08 Edmunds St. John “Porphyry” Gamay
‘08 Pierre-Marie Chermette “Cuvée Traditionnelle” Beaujolais Vielles Vignes
Third Course
Duck cannelloni, parsnip purée, greens
‘08 Terres Dorées Côte-de-Brouilly
‘07 Domaine Joseph Chamonard Morgon
Fourth Course
Pan roasted squab, black rice flan, brandy thyme nage
‘06 Jean-Marc Burgaud “Reserve” Morgon Côte du Py
‘03 Château des Lumières Morgon Côte du Py
Fifth Course
Dessert--assume it will be wonderful!
Where: Grace 7360 Beverly Boulevard
Los Angeles, CA 90036-2501 (323) 934-4400
When: 8:15 PM
Sunday May 16
Natural wine symposium with Alice Feiring, Jonathan Gold, and real life winemakers Randall Graham, Abe Schoener, Jared Brandt, and Hank Beckmeyer
When: 12-2:30
Where: LACE 6522 Hollywood Blvd. Los Angeles, CA 90028 (323) 957-1777
Most events require a reservation and prepaid admission, so be sure to go to the website to buy tickets asap. Enjoy!
Create your own wine sensory garden this spring
Ahhh...finally it is Spring! This is the time of year most of us begin craving being outside: planting, landscaping and just generally reconnecting with the sun and soil we have been disconnected from all winter. As you are making plans and implementing them in your yards this year, consider creating a wine sensory garden. Wine sensory gardens allow you a tranquil place to contemplate the colors, aromas and flavors that are characteristically used to describe wines. Wine tasting is already a full-body experience; a wine sensory gardens help deepen that experience by incorporating the senses of smell, sight and touch. When tasting a glass of wine in one of these gardens, the whole experience is heightened.
When planning your garden, select plants that remind you of the color, flavor and aroma of your favorite wines. For example, a corner of the garden dedicated to Riesling could incorporate white and apricot foilage with scents that remind you of the wine: geranium, rose, honeysuckle, jasmine, peach and lilac, perhaps. The area dedicated to Pinot Noir could incorporate blackberry bushes and cherry blossoms as well as plums, raspberries, tomato vines, and violets. The plants you choose would be a personal decision, just as tasting is a very personal experience.
Eliza Frey of the organic Frey Vineyards in California recently blogged about wine sensory gardens. Read her blog here. She gives some great advice on garden plants that can be incorporated into your new "sipping space". Don't forget to add in a few sitting areas for family and friends so you all can enjoy the "fruits" of your labor.
Below is a list of planting ideas from Kendall-Jackson's Wine Sensory Garden at their Wine Center Chateau. Kendall-Jackson has an expansive wine garden that varies by season but is guaranteed to bring you a new sensory palette of sights, tastes and smells to enjoy and explore. These are just a few ideas that you can personalize to your taste and run with! Enjoy!
RED WINE SENSORY GARDEN / Kendall-Jackson
Cabernet Sauvignon and Merlot
Descriptors
Eggplant, black beans, broccoli, beets, radicchio, carrots, olives, green beans, sage, rosemary, basil
Affinities
Oregano, tobacco, blackberry, black cherry, bell pepper, black currant, mint, dill
Pinot Noir
Descriptors
Blueberry, cherry, plum, raspberry, strawberry, tomato, violets, cinnamon
Affinities
Figs, squash, pumpkin, leeks, beets, carrots, fennel, coriander, ginger
Zinfandel and Syrah
Descriptors
Peppercorn, licorice, roses, pomegranate, blackberry, lavender, plum, black currant
Affinities
Tomato, squash, cumin, sage, garbanzo beans, cloves, saffron, ginger, black olives
Sangiovese & Italian Red Varietals
Descriptors
Rose, cherry, raspberry, red plum, orange peel, tobacco, anise, olive
Affinities
Tomato, garlic, onion, radicchio, zucchini, basil, caraway, sweet peppers, parsley, fennel, red cabbage
WHITE WINE SENSORY GARDEN / Kendall-Jackson
Chardonnay
Descriptors
Apple, lemon, peach, pear, melon, quince, gardenia, vanilla, guava, nutmeg, cinnamon
Affinities
Potato, pumpkin, squash, coconut, pineapple, turnips, thyme, mustard, tarragon, anise, corn, sage
Sauvignon Blanc
Descriptors
Melon, fig, pear, grapefruit, lemon, green grass, hay, gooseberries, dill, olive
Affinities
Lavender, rosemary, dill, chilies, radishes, horseradish, cilantro, spinach, parsley, lemon grass, chard/collard greens
Viognier
Descriptors
Honeysuckle, apricot, orange, nectarine, lemon, peach, lychee, passion fruit
Affinities
Fig, lemon thyme, Jerusalem artichoke, cilantro, carrots, sweet onion, sweet peppers, corn, pumpkin, pear, marjoram
Riesling, Gewurztraminer, Muscat (Floral Varieties)
Descriptors
Geranium, rose, honeysuckle, orange blossom, jasmine, grapefruit, apricot, peach, melon, lilac, mint, rhubarb, lime, pear
Affinities
Sweet onions, sweet peppers, lavender, caraway, fennel, persimmons, lime, chilies, ginger, cloves, snow peas, carrots
When planning your garden, select plants that remind you of the color, flavor and aroma of your favorite wines. For example, a corner of the garden dedicated to Riesling could incorporate white and apricot foilage with scents that remind you of the wine: geranium, rose, honeysuckle, jasmine, peach and lilac, perhaps. The area dedicated to Pinot Noir could incorporate blackberry bushes and cherry blossoms as well as plums, raspberries, tomato vines, and violets. The plants you choose would be a personal decision, just as tasting is a very personal experience.
Eliza Frey of the organic Frey Vineyards in California recently blogged about wine sensory gardens. Read her blog here. She gives some great advice on garden plants that can be incorporated into your new "sipping space". Don't forget to add in a few sitting areas for family and friends so you all can enjoy the "fruits" of your labor.
Below is a list of planting ideas from Kendall-Jackson's Wine Sensory Garden at their Wine Center Chateau. Kendall-Jackson has an expansive wine garden that varies by season but is guaranteed to bring you a new sensory palette of sights, tastes and smells to enjoy and explore. These are just a few ideas that you can personalize to your taste and run with! Enjoy!
RED WINE SENSORY GARDEN / Kendall-Jackson
Cabernet Sauvignon and Merlot
Descriptors
Eggplant, black beans, broccoli, beets, radicchio, carrots, olives, green beans, sage, rosemary, basil
Affinities
Oregano, tobacco, blackberry, black cherry, bell pepper, black currant, mint, dill
Pinot Noir
Descriptors
Blueberry, cherry, plum, raspberry, strawberry, tomato, violets, cinnamon
Affinities
Figs, squash, pumpkin, leeks, beets, carrots, fennel, coriander, ginger
Zinfandel and Syrah
Descriptors
Peppercorn, licorice, roses, pomegranate, blackberry, lavender, plum, black currant
Affinities
Tomato, squash, cumin, sage, garbanzo beans, cloves, saffron, ginger, black olives
Sangiovese & Italian Red Varietals
Descriptors
Rose, cherry, raspberry, red plum, orange peel, tobacco, anise, olive
Affinities
Tomato, garlic, onion, radicchio, zucchini, basil, caraway, sweet peppers, parsley, fennel, red cabbage
WHITE WINE SENSORY GARDEN / Kendall-Jackson
Chardonnay
Descriptors
Apple, lemon, peach, pear, melon, quince, gardenia, vanilla, guava, nutmeg, cinnamon
Affinities
Potato, pumpkin, squash, coconut, pineapple, turnips, thyme, mustard, tarragon, anise, corn, sage
Sauvignon Blanc
Descriptors
Melon, fig, pear, grapefruit, lemon, green grass, hay, gooseberries, dill, olive
Affinities
Lavender, rosemary, dill, chilies, radishes, horseradish, cilantro, spinach, parsley, lemon grass, chard/collard greens
Viognier
Descriptors
Honeysuckle, apricot, orange, nectarine, lemon, peach, lychee, passion fruit
Affinities
Fig, lemon thyme, Jerusalem artichoke, cilantro, carrots, sweet onion, sweet peppers, corn, pumpkin, pear, marjoram
Riesling, Gewurztraminer, Muscat (Floral Varieties)
Descriptors
Geranium, rose, honeysuckle, orange blossom, jasmine, grapefruit, apricot, peach, melon, lilac, mint, rhubarb, lime, pear
Affinities
Sweet onions, sweet peppers, lavender, caraway, fennel, persimmons, lime, chilies, ginger, cloves, snow peas, carrots
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