Sokol Blosser Winery named one of Oregon's top 100 Green Companies to work for

Big congratulations go out to Sokol Blosser Winery who has been voted one of the top 100 Green Companies to work for in Oregon by the Oregon Business Journal! Based on survey results from the winery's employees, this win shows that being committed to sustainable practices pays off not only for the environment and the bottom line, but also in being a great place to work. 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. According to the survey their employees filled out, they apparently are also a great company to work for. Congratulations on a job well done!

Organic Winery Spotlight: Bonterra Vineyards

This week's organic winery spotlight is on Bonterra Vineyards. Located in Ukiah, California, Bonterra was one of the first major vineyards in California to commit to growing grapes organically and to use sustainable practices in the vineyard.

Bonterra's decision to go organic came about when they were experimenting with wine and food pairings. All of the fruits, vegetables and herbs that were used in the pairings came from their extensive organic garden. The purity, intensity and freshness in the flavors of the fresh produce was amazing. They wanted that same purity, intensity and freshness in their wine grapes and because of this they made the commitment to grow their grapes organically.

Bonterra Vineyards is 378 acres of steep hills and rolling valleys in mountainous Mendocino County, California--dubbed Bonterra’s McNab Ranch. All of Bonterra's wine varietals strive to embody the character of the organically grown fruit--fruit which they believe results in unparalleled intensity of flavor.

Bonterra's current offerings:

Cabernet Sauvignon: Aged in French and American oak, the wine offers hints of pepper, cedar and fragrant vanilla spice to complement a lush and fruit-centered personality.

Merlot: Wonderfully dry, with compelling fruit and touches of herbs and light oak.

Syrah: Concentrated berry flavors come to the fore with notes of vanilla and toasty oak spice from aging in French oak.

Red Table : The inspiration for Bonterra’s Red Table Wine came from a limited-release red blend produced from the Biodynamic vineyards on McNab Ranch.

Zinfandel: Dependable Zin flavors of plum, blackberry jam and spicy black pepper.

Chardonnay: A hint of oak complements the freshness of fruit and the evident notes of green apple, pear and citrus.

Muscat: The combination of lower alcohol and bold acidity offers a refreshingly bold and somewhat unexpected brightness from this wine.

Roussanne: The bright character of the wine marries hints of honey from the Marsanne, ripe harvest peaches from the Viognier and acidity from the Roussanne grape, which imparts aromas of fresh Granny Smith apples and Bartlett pears.

Sauvignon Blanc: Intense aromas of grapefruit, kiwi and freshly cut grass mix with concentrated tropical aromas and a bright minerality.

Viognier: With the characteristics of Viognier’s native bouquet of peaches, gardenias and honeysuckle, Bonterra has blended in other varietals like Marsanne and Roussanne for added dimension and notes of apple and pear--resulting in a crisp yet creamy wine, with ripe stone fruit flavors.

Reserve Chardonnay: Quite dry, with aromas of lemon zest, creamy meringue, baked apple and peaches with a distinct mineral note enhanced by toasty vanilla and barrel spice.

White Table: A luscious white blend with a Chardonnay base and added traditional Rhone varietals: Roussanne, Viognier and Marsanne...a little Muscat was added for complexity and layers of fruit.

Rosé: Wonderfully fruity, this refreshing wine is destined to surprise, possessing unexpected richness and a hint of spice. Flavors of cherry from the Sangiovese, raspberry and pepper from Zinfandel and a burst of bright alpine strawberry from Grenache to complete the experience.

The McNab Biodynamic Wine: In the biodynamic style, Bonterra approaches the land as a living self-contained ecosystem, responding to the cycles of the sun, moon and seasons in its care. Merlot, Cabernet Sauvignon and Old Vine Petite Sirah are blended in the Bordeaux style and aged in French oak. The result is a singular creation--the McNab.

Visit Bonterra either in person at 2231 McNab Ranch Road in Ukiah, CA or shop online by clicking here. Enjoy!

Organic Wine and Food Pairings for the week

Here are some great organic wine and food parings to try this week!

Pinot Noir and Salmon

This medium-bodied wine enhances the distinct flavor of salmon. Serve the Maysara Jamsheed Pinot Noir with a nicely seasoned and seared salmon filet like in this recipe.

Port and Dark Chocolate

The bitterness of dark chocolate tends to calm the tannins in Port. Try pairing a nice fair trade, organic smooth dark chocolate like this one with the Frey Organic Dessertage Port 2002 .

Merlot and Mushrooms

Merlot is less tannic than wines like Cabernet, soft and velvety. This wine pairs well with mild mushroom dishes like this wild mushroom ravioli recipe. This recipe really matches well with the taste of the Bonterra Organic Merlot.

Chardonnay and Roasted Chicken

The light and complex flavors of Chardonnay particularly compliments the taste of roasted chicken. Pair the Sterling Organic Chardonnay with this roast chicken recipe found here.

Cabernet Sauvignon and Lamb

The fats and protein in lamb neutralize the tannins in Cabernet Sauvignon to bring out its fruity taste. Try the De Martino Organic Cabernet Sauvignon Malbec Blend 2008 with this savory grilled lamb recipe found here.

Enjoy these fine organic wine / food pairings!

Several organic wineries will be featured at Taste Networks Grand Cochon event in Aspen

GRAND COCHON - Aspen, Colorado"10 Chefs, 10 Pigs, ONE Crown"June 20, 2010

Be sure to grab tickets while you can for the Grand Cochon being held in Aspen on Sunday, June 20th. This event is the "grand finale" to several food and wine competitions that have been held this year in the Cochon 555. This huge event will be hosted by Gail Simmons of Top Chef and Brady Lowe of the Taste Network. Competing chefs will each prepare dishes from a whole heritage-breed pig in this "head to toe" competition. The winner will be determined by guests and a panel of esteemed judges.

THE TEN CHEFS Hosted by Gail Simmons

Devin Knell / French Laundry - NapaCorwin Kave / Fatty Crab, Fatty Cue' - New YorkMatt Jennings / Farmstead Inc. - ProvidenceScott Romano / Charlie Palmer at the Joule - DallasSean Brock / McCrady's Restaurant - CharlestonMatt Steigerwald / Lincoln Cafe - Mt. Vernon, IowaDavid Varley / Bourbon Steak - Washington D.C.Jason Barwikowski / Olympic Provisions - PortlandStaffan Terje / Perbacco - San FranciscoJohn Sundstrom / Lark - Seattle

Also during this event, there will be a VIP Reception that will include tastings of reserve wines and artisan cheese. This reception will feature Food & Wine Winemaker of the Year, Charles Smith along with snacks from the American Lamb Board. Some of the wineries featured are sustainable and/or certified organic producers.

WINERIES PARTICIPATING INCLUDE:

"2009 Food & Wine Winemaker of the Year" Charles Smith of K Vintners
Miner Family Vineyards
Buty WinerySteltzner Vineyards
Robert Sinskey Vineyards
Sokol Blosser Winery
Willamette Valley Vineyards
Gamble Family Vineyards
Ladera Vineyards
Prince Edward County Wines from Canada
New Zealand Wines

This event will be held at the very classy Hotel Jerome Aspen at 330 East Main Street in Aspen, CO on Sunday, June 20th. Tickets are still available for $125 GA / $175 VIP. To purchase your tickets, click here. Enjoy!

Organic and Biodynamic Robert Sinskey

Jack Rabbit Hill Winery in Hotchkiss, Colorado to hold 4th of July wine dinner

Celebrate the Fourth of July with Terroir Restaurant and Jack Rabbit Hill Winery in Hotchkiss, CO for their very first Farm Dinner of 2010.

Terroir will hit the road for a series of dinners this summer celebrating Colorado's bounty and giving guests the opportunity to intimately know their farmer and learn the place and land from which their food is coming. Terroir's Farm Dinners will highlight the finest of Colorado's home-grown farm products while also providing a unique and enchanting al fresco dining experience.

The participating farmers have graciously invited guests to their land this summer to see the fruits of the season evolve and change as reflected in the cuisine on the plates and in the glass. Jack Rabbit Hill Winery is an organic and biodynamic producer in Hotchkiss. Their wines typically sell out quickly so this is an excellent opportunity to not only see their growing operation there but to also sample their hard to find wine!

Course 1:Smoked tomato gazpacho served with a spicy cucumber granita and a baby herb salad paired with the Jack Rabbit Hill Dill Farm Riesling

Course 2:Grilled pear salad with arugula, local chevre, and sherry vinaigrette served with Wisdom Farm chicken rillettes on toast point paired with the Jack Rabbit Hill Mesa Winds Farm Pinot Gris

Course 3:Grilled whole Colorado trout wrapped in Long Farm bacon and stuffed with pine nuts and chard, served with roasted fingerling potatoes and tomato shallot marmalade paired with the Jack Rabbit Hill Chardonnay

Course 4:Wisdom Farm chicken stuffed with dried cherries, MouCo camembert, and spinach and served over saute of house-made tasso and sweet potatoes with red wine cherry sauce paired with the Jack Rabbit Hill Pinot Noir/Pinot Meunier Blend

Course 5:Cinnamon apple pound cake served with apple butter and buttermilk gelato

Tickets for this event are $75 excluding tax and gratuity. Farm tours are available prior to dinner. For more details on the menu and/or accomodations, please call Melissa at 303.651.0630 or Anna at 970.835.3677 This event takes place Sunday, July 4th. Visit Terroir online or call for more info.

FOOD & WINE Classic in Aspen, Colorado June 18 - 20, 2010

In order to book passes or courses for this weekends grand event in Aspen, please call 877-900-WINE. Online registration for this event has closed.

FOOD & WINE magazine invites you to join them for the 28th Anniversary FOOD & WINE Classic in Aspen to be held June 18 - 20, 2010. Experience the magazine in three dimensions during this pleasure-packed weekend of cooking demonstrations, food samplings and wine tastings - all in the spectacular setting of Aspen, Colorado. Ssveral organic, biodynamic and eco-friendly wineries will be represented at this event.There are some last minute accomodations in Aspen still available, so be sure to visit the Food & Wine event website.

FOOD & WINE Classic in Aspen Prices 2010 Consumer $1185 Trade: (sold out) Best New Chef Dinner: $250 Green Pass: $3100 (benefits charity) Grand Tastings Only Day Pass (Fri or Sat Only) $295.

In celebration of the 28th anniversary Food & Wine Classic in Aspen, Food & Wine is offering 50 pairs of limited edition Grow for Good Passes passes. The cost per pass is $3100. Only 100 passes will be sold in total. Each pass will include the following benefits:

• Invitation to Welcome Reception held Thursday evening, June 17th
• Best New Chefs dinner Saturday Evening June 19th
• $1,000 earmarked donation directly to Food & Wine's "Grow for Good" Campaign
• Your name listed on Grow for Good donors page in Tasting Notes, the event program for the Classicspecial edition Grow for Good Pass
• One-time access to the Classic “Green Room” (VIP suite at the St Regis Hotel)
• VIP access to seminars and Grand Tastings
• Listing as Grow for Good patron on the Food & Wine Classic in Aspen website
• Listing on the donor wall at the “Grow for Good” booth in the Grand Tasting Pavilion

For the 2010 Classic in Aspen, Food & Wine will be raising funds and awareness for its Grow for Good campaign, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture. Food & Wine will donate 2% of every Classic ticket sold toward this goal.

Come out to Aspen this weekend and enjoy this great event!

FOOD & WINE - Additional Events Added for Food & Wine Classic 2010

The following are additional events added for the 2010 Food & Wine Festival. Some tickets are still available for this weekends events! Get yourself to Aspen and support some great sustainable wineries!

Two Decades of Dom PérignonTime: Friday, June 18, 10:00-11:00 AMDescription: Join Richard Betts, Robert Bohr, Nicole Ruvo and Bobby Stuckey as you taste your way through six vintages of Dom Pérignon spanning two decades.Location: The Little NellCost: $250 per person. Call 877.900.WINE to purchase tickets.

Spain's Prince of Priorat: Alvaro PalaciosTime: Friday, June 18, 2:00-3:00 PMDescription: Sip on over a dozen wines with Richard Betts, David Lynch, Alvaro Palacios and Bobby Stuckey in this Spanish reserve wine tasting.Location: The Little NellCost: $200 per person. Call 877.900.WINE to purchase tickets.

Insiders' Tour of Lewis CellarsTime: Friday, June 18, 4:00-5:00 PMDescription: Join Richard Betts, Robert Bohr, Ray Isle, Debbie Lewis, Randy Lewis and Bobby Stuckey while you enjoy ten Napa Valley wines from Lewis Cellars.Location: The Little NellCost: $200 per person. Call 877.900.WINE to purchase tickets.

CORETM 9-Hole Charity Golf OutingTime: Saturday, June 19, 7:30 AM Breakfast, 8:00-9:00 AM Tee TimesDescription: Boom drive to benefit CORETM (Children of Restaurant Employees). CORETM is a charity that offers support to children from the hospitality industry with life-threatening conditions.Location: Aspen City Golf CoursesCost: $800 per foursome. To sign up visit http://inthemix.on-premise.com/2010/05/core-9-hole-charity-golf-outing. Open to everyone in the hospitality and beverage industry.

Burgundy's Best: Roulot & RoumierTime: Saturday, June 19, 10:00-11:00 AMDescription: Join Richard Betts, Robert Bohr, Jean-Marc Roulot, Christophe Roumier and Bobby Stuckey for a tasting of over a dozen of Burgundy’s finest wines.Location: The Little NellCost: $250 per person. Call 877.900.WINE to purchase tickets.

Tuscany's Timeless Antinori TignanelloTime: Saturday, June 19, 2:00-3:00 PMDescription: Join Richard Betts, Alessia Antinori, David Lynch and Bobby Stuckey for a reserve wine tasting where you’ll try eight different vintages of Antinori Tignanello.Location: The Little NellCost: $225 per person. Call 877.900.WINE to purchase tickets.

The Rhône's Singular Best: J.L. ChaveTime: Saturday, June 19, 4:00-5:00 PMDescription: Sample wines from the J.L Chave winery with Richard Betts, Robert Bohr, Ray Isle, Bobby Stuckey and Jean-Louis Chave himself.Location: The Little NellCost: $250 per person. Call 877.900.WINE to purchase tickets.

Garden Terrace Bottomless Crystal Mimosa BrunchTime: Sunday, June 20, 9:00 AM-1:00 PMDescription: Enjoy a multi-course sit down brunch with bottomless mimosasLocation: The Hotel JeromeRegistration: $259 for Crystal Level, $89 for Roederer Anderson Valley Brut, $79 for Perky Mary; Reservations can be made by calling 970 429-7738 or online.

Grand Cochon at the Classic: 10 Chefs, 10 Pigs, 1 CrownTime: Sunday, June 20, 3:30pm VIP is at 2:30

Description: Cochon 555 searched the nation hoping to find one chef to celebrate as the "King/Queen of Porc." In ten markets, 50 celebrated chefs known for while pig utilization competed for a local title and the chance to participate at the Grand Cochon challenge. Chef will each prepare dishes from a whole pig in this '"head to toe" competition. Guests will announce a winner based on Overall Best Flavor while professional judges will determine a winner based on utilization, presentation and overall best flavor.Location: Hotel JeromeCost: Cost: $125 General Admission, $175 VIP.

VIP passes to the Grand Cochon include a private tasting with 10 selected wineries prior to the main event. Sustainable and organic wineries will be represented in force!