7.19.2011

Officially The Man.

Brent Braun, Sommelier
He manages an Oregon tasting room, works the floor in a riverfront wine bar + bistro, pours at an urban winery, and wine-geeks out at every opportune moment.  He attends numerous trade tastings and industry events.  He sips, mingles, and munches in the vineyard with fellow connoisseurs.  His basement is filling up with ageing bottles.  He's even dabbled in distribution with a local French and Aussie importer.  At just 25 years old, Brent Braun is a certified Sommelier.

Being Certified
To prepare for the exam, numerous bottles of bubbly had to be opened (to the point that it bordered on drudgery to drink sparkling) in practicing the meticulous proper service standards.  Still more wines were opened for blind tasting practice.  Hours and hours went into the study of wine, laws, origins, terminology, producers, spirits and cocktails.  Exam day arrived and seemed to stick around for ages, but Braun finally returned victorious---a CMS pin affixed smartly to his lapel and a congratulatory bottle of Hardy's VSOP Cognac waiting for him.

What Comes Next
"Yes, victory tastes quite sweet.... oh wait no, that's my Budweiser,"  Brent jokes that stuffing one's head with nothing but grapes can leave the brain quite overbearingly wine-soaked, and he's ready for a little vacation---"I can drink whatever I want!"  Looks like it's all Coors Lite and Millers High Life from here on out!  Heeyah.

Rex Hill Summer Carnival!


What more could a girl ask for than wine-soaked sno-cones in the summertime?  hm... do I want chilly shaved ice with Riesling + melon,  "big red" with blueberry, or strawberry Chardonnay? Can't decide... must... try... all! Mike Willison (PR, Education & Events Mgr) thought of everything when putting this shindig together. There was live music, corn on the grill, hot buttery popcorn, so much pie, a dunk tank, even fully loaded hot dogs by Wayne's Chicago Red Hots. Winemaker Michael Davies stood by his giant steel tanks to pour his impressive Rex Hill 2009 Willamette Valley & 2007 Reserve Pinots. Jeroboams (that's 4 bottles in 1!) of 1995 & 1997 Pinot Noir were passed around. Carrie Stigge (Direct Sales Manager) wandered the grounds with the coveted, once in a lifetime, Old Vine Chardonnay. 

Ingredients for biodynamic farming.

Viticulturalist Ryan Collins led us on a mud-filled vine tour through the hills which contribute to both Rex Hill and AtoZ wines. We ruminated on viticulture as he proudly showed off the newly constructed biodynamic free-flow waterfall, his home-grown compost piles, and baby grape clusters.


Home grown biodynamic compost---now THAT'S some healthy dirt!

Even though we have a load of Rex Hill bottles (we love these guys) in the basement "cellar" ;) we had to pick up a bottle of Pinot to bring on our California trip next week for show and tell with the family! What a party! 

Evening Land at Seven Springs Vineyard

This was a gorgeous summer day in Oregon.  In fact, it was the first sun of the season, and dare I say, perhaps the last because we've had nothing but rain clouds since (in mid-July!)


We trekked out to Eola-Amity for a relaxing afternoon with Evening Land Vineyards. The day was spent lounging on haystacks with friends in the barn,  enjoying appetizers by El Goucho, and tromping through the renowned Seven Springs Vineyards with a pair of trusty hounds to the serenade of  summery bluegrass twang. Mix Magazine's Katharine Cole graced the scene and shared with us her recently published Voodoo Vintners, in representation of SSV's biodynamic practices. At the winemaking helm here is Isabelle Meunier, whose impeccable Pinot Noir and flirtatious Chardonnay is undoubtedly an achievement of great care and passion. When reaching the vineyard's peak we were greeted with Pinot Noir made in the old-school feminine Burgundies style---at perfectly cool drinking temp, I might add!

Ian pouring Summum for Mike, me, and Brent.

The 2009 La Source Estate Pinot and 2008 Summum, are a true pleasure (at $45 and $60 respectively.)  If you have the cash to burn on something really special, the 2009 Seven Springs Vineyard La Source Chardonnay ($60) takes the cake, though for $15 less one can pick up the simpler, yet still playful, Mad Hatter.  And, although the 2008 SSV Summum Chardonnay is down right spectacular, one should not, in their right mind, be persuading their wallet to relinquish $120.    These are not your every day wines, and of course if all you need is a delight to cool the mid-year heat, grab the juicy 2010 Celebration (Gamay) for just 20 bones.


7.18.2011

A Gritty Pair

Grits!  Never has a food been more ironic than in this tiny cornmeal form.  Southern states slop grits on plastic plates at Waffle House next to scrambled eggs and bacon or fried chicken n' waffles ($4-$7.)  Once upon a time I lived in Birmingham, Alabama and built up a true fear of such gut-busting southern traditions.  In years since I've come to find that us fancy coastal residents also eat grits... but we call it Polenta, serve it for brunch with pancetta, fennel and poached eggs, or for dinner alongside wild boar ragu, and even with marscapone and rosemary-braised lamb shank ($10-$30.)  After noticing so many tasty dishes on my favorite menus around town, I put my preconceptions aside and dove into the realm of grit.  And guess what?  Grits are delicious and can be paired with drink far beyond the PBR tallboy.



At home I made creamy parmesean grits with caramelized shallots as a side for seared bay scallops and green-tea butter jus.  My-oh-my did our 2009 Cormons Isonzo de Friuli Pinot Grigio ($19) shine with the dish.  A later attempt at savory grits and sauteed vegitables proved miraculous with De Trafford's 2005 oaked (!) South African Chenin Blanc ($17.)

Portland's polenta!
Irving Street Kitchen aged hanger steak, roasted garlic grits, dino kale, seared eggs + bacon madeira sauce
                                        roasted crawdad + manila clam creole, grits, smoked cippolini + cajun xo
Delta Cafe blackened snapper with grilled garlic + cheese grits (maaaybe it's okay to pair with a bucket of PBR 40s this time... doin' it southern style!)
Nel Centro spit roasted pork loin with creamy polenta + stone fruit chutney
Lauro Kitchen braised beef short ribs with fried polenta + rapini
Screen Door braised carlton farms pork belly, gulf shrimp + creamy grits