Neighborly Wine Potluck

Ah, a lovely evening of wine and tapas. Motivated by our love of non-in-your-face-oaky "varietally correct" wines, we themed our gathering according to producers who, as Brent passionately explained, "are not only preserving history but also inspiring us with their dedication to classical flavors and textures.... basically wine that tastes like what it's supposed to taste like." Everyone brought an appropriately expressive wine for blind tasting, and a creative dish to pair!

Finding "Varietally Correct" Wines

How can you impress all your wino friends with your impeccable taste if you don't have the opportunity to try new wines all the time? Your safest bet will be to stick with the old world. Find a regionally, village or vineyard specific French wine like Sauvignon Blanc or Cabernet Franc from the Loire Valley, Chardonnay from the Macôn-Villages or Chablis, a Côtes du Rhône (blend, but primarily Syrah), a Cru Beaujolais (2009s are especially awesome), or for a splurge pick up a red Burgundy (Pinot Noir). Italian Sangiovese has a very distinct nose to it that could only be Italian (that iron, rubbery, cooked, almost bret-spoiled earthy smell... yummy!). Look for a wine from the Chianti Classico region. New world classics such as New Zealand Sauvignon Blanc, Chilean Cabernet Sauvignon, or German Riesling may also earn you extra cool points in the "wow, (s)he knows his/her wine" category. 

Small Plates of the Evening

cheese + charcuterie

bacon wrapped scallops

empanadillas de carne with refreshing Greek dipping sauce

tortilla española

Gobble Day: a Beerless Holiday

Our small holiday party (left to right): the sommelier/synth master extraordinaire, the passionate artist, the professional mess, the artisan winemaker,  the exquisite cook, the writer, the boy-genius (not pictured), and the super heroine (yours truly whose snapping the photo)

In direct contrast to last year, we opted for an early meal turned all-day-feasting-loungeathon. We started with eat-as-you-make appetizers; crispy-fried brussel sprout trimmings with lemon aoli, baked prosciutto chips, and plenty of cheese n' favorite charcuterie from Olympic Provisions. For sippings we went with something our friend Leah recently created & fixed for us at Tabla Mediterranean Bistro; she calls it the Don Juan. This almost salty sweet, bright bubbly peach stone cocktail is an ideal apéritif.

The Don Juan

2 parts Amontillado sherry

2 parts delicate cava

splash of bourbon

dash of peach bitters

gently stir mixture in desired glass (sherry glass or champagne work nicely)

Next, 'twas time to get down and dirty with the main course. We had all the classics---turkey, stuffing, cranberry sauce, heaps of smashed potatoes---to pair with our wine selections. Adelsheim's 2010 Auxerrois was light and crisp enough to fight off the indispensable heavy butterfat and seriously had me refreshed after every sip (or gulp...), but Patrimonio's 2010 Clos Alivu rosé paired best with basically everything on my plate. We showed some local urban winery love and brought Vincent's Pinot Noir, and, just 'cause we enjoy a little kitsch every now and again, drank black bubbles.

Whew! I'm stuffed bigger than this turkey, but the hour is nary 5. Time to put my homemade mini pumpkin pies (with graham cracker crusts & freshly whipped almond cream!) in the oven and take down another cocktail. Manhattans all around!

For our warm petite pies (I probably ate 3...) we delighted in a split of Arbor Brook's Sauternes-esque 2008 Sydney Semillon ($28). Oh sweet golden heaven.

After dark? A game of Dominoes, bed time for the smaller humans, and "just-leftovers:" a round of turkey sandwiches. To top off the now-late-night event, we sat down for muted football, home videos, impromptu piano performances, and finally indulged in another helping of pie before passing out for a long night of satisfying slumber.

[cock]Tails of Good Taste

After a nice long 15 hours at the winery I had a serious hankering for a good cocktail. With my favorite 'tails in town being too far off the route home, I headed straight to my apartment for a little mixology experiment.

Chartreuse is the most magical and mysterious liquor---it's gorgeous, tastes incredible on it's own, and can add complexity to just about any drink with nary a dash. I knew that was going into my shaker, so I made my own take on the Alaska; I call it The Duchess:

3 parts Small's Gin (or any bold flavored gin)

1/2 parts Chartreuse

dash of Angostura Bitters

Shake with ice, serve straight up garnished with a twist of lemon peel. Totally hits the spot.

 ♥ devon

Wines for Feasting

Thanks to Katharine Cole of MIX magazine for mentioning us! They asked me to recommend my favorite PNW gems  best suited for a Thanksgiving feast. Seeing as those wines are mostly small production and may sell out quickly, I figured we'd throw out a few more for your Turkey filled table.

 Jaquère Montmeliwhat?

Jean Vullien Savoie Blanc Jaquère, Montmelian 11.50$

The only non northwest wine of the bunch, this is the steal of steals at $11.50. We've gushed about Jean Vullien's Mondeuse on multiple occasions and this white is just as good.  Bright lemon/lime and subtle herb all prop up a backbone of stony minerality. This wine is extremely well balanced. The citrus notes work wonderfully with lemon zested green beans, and it's touch of fresh basil makes this a perfect white wine for light turkey meat and savory stuffing. A salty caramel finish comes as a delightful surprise, allowing the wine to pair with dishes such as caramelized onion tart. Oh, and for those wondering, Jaquère is the grape and Montmelian is one of the 17 cru's of Savoie in southeastern France :)

Together We Shall Rule The Galaxy as Father and Daughter*

Et Fille 2009 Pinot Noir, Willamette Valley 23$

Oregon Pinot Noir is a classic Thanksgiving pairing, and at this price its hard to find a better 2009. Using a blend of fruit from multiple premium vineyards, father/daughter wine making team Howard Mozeico and Jessica Mozeico-Blair have crafted a Pinot that is silky-smooth while still maintaining it's bright acidity. The harmonious balance and gorgeous mouthfeel are two qualities we've found lacking in other 2009 Willamette Valley Pinots (it was a very hot year).  Fresh pipe tobacco and blackberry jump out of the glass while rich baking spice coats the palate. It's a stand-out stuffing and turkey wine, rich enough for dark meat but light and fresh enough for light, and it's got enough body to stand up to any other meat on the table.

Venison and Violets

Enso 2010 old vine Mourvedre, Bella Grace Vineyards 28$-----Just released Nov. 1st and only available at ENSO Winery and Tasting Lounge.

This wine smells of chalky chocolate covered blueberries and your grandfather's old leather chair that's been hiding in the attic for decades. Surprisingly dusty despite it's youth, this Mourvedre tastes like no other wine being made in the northwest. The tannins are soft but omnipresent while the acid is bright enough to make it perfect as the centerpiece of a Thanksgiving table. The palate is full of  peppery venison jerky and licorice covered rocks; it's a stellar match for meats, stuffing, cranberry sauce and cheeses.

We'd love to hear what will be on your table for the holiday--send us your Thanksgiving selections, and happy feasting! ---Brent

*No relation to the Skywalker family.

the Busy Season

Dear Autumn, it's been a fun harvest season, but I miss my wife.

Pinot Gris harvest is hand sorted at Rex Hill Vineyards.

For the winemaker, fall is a season of constant preparation, incessant measuring, meticulous cleaning, lifting, organizing, mixing, watching, driving, and recording---not to mention being sticky and wet, fearful of bunch-dwelling spiders, and most likely falling on your ass a few times.

Ryan Lee Sharp (winemaker, Enso Winery) transports 4 tons of Malbec and Counoise into the winery for hand-sorting and de-stemming. He and his partner, Chris Wishart, will harvest numerous tons of Zinfandel, Petite Sirah, Pinot Gris, Mourvedre, Reisling, and more throughout the season. And this is a small production wine joint!

Wine as Art
Tons of grapes are picked, hand sorted, de-stemmed, transferred into fermentation bins, and cold soaked to encourage vivid color and complexity. After days of cold soaking, grapes are inoculated with yeasts, and fermentation begins. Yeast eats away at the grape's natural sugars and produces alcohol over several days. Sugar + Yeast = Alcohol, CO2, & Heat. Throughout the fermentation process, CO2 pushes grape skins and seeds (must) to the top, forming a tough cap which is punched down into the juice multiple times each day. When brix (sugar levels) and alcohol levels are ideal, wine is pressed into barrel or tank, aged for months, and finally bottled for further aging---and finally---release. Every winemaker has a unique process; a different approach; a special concept. All this work results in an inspiring, romantic, piece of art.

Braun and Sharp scoop the dregs of fermented Zinfandel pomace into the press.