Thirty Oregon Wines in Thirty Days: Day 1!

Happy New Year!

In honor of 2015 being an exciting year for me, I’m embarking on a little challenge this January! Since every year I resolve to blog more, and most years I only marginally succeed, I wanted to start out with a bang. Write about an Oregon wine a day for 30 days! It’s like those 30 day gym motivational challenges, except this one has WINE. So much better. Then I thought, I gotta make it a little harder (that’s what she said) and write about 30 Oregon wines that AREN’T Pinot Noir. Not that I don’t absolutely love Pinot Noir- I did move here, after all– but I think it’ll be super awesome to highlight some of the more under the radar grapes here in Oregon. So, BAM! #Oregon30in30 is born. Here goes.

Now, for the rules. These are all self-imposed. I have consulted no one. I am the master of my domain:

1.) Pinot Noir is only allowed if it’s been blended or turned into bubbles.

2.) Repeat grapes & wineries are acceptable, but no more than twice (ie, two different Rieslings, two wines from Willakenzie, etc).

3.) I have to have tasted (duh) the wine in question, but not necessarily purchased an entire bottle- can be written up based on a tasting room experience or bummed off a roommate, etc. My credit card would not thank me if I embarked on this having to purchase every single bottle, I ain’t gonna lie.

4.) When at all possible, these have to be wines I haven’t had before.

5.) I can combine a few wines into one post, at most once a week (ie- Gamay day, etc).

So, I think this will be fun! I hope you do, too! And if you’re someone who gets an email every time I write a post… well, don’t get all “my inbox is too cluttered!” and unsubscribe. I mean, you can if you want, but I’m sure once February rolls around I’ll be back to my once-a-week-maybe schedule.

Without further adieu, here is WINE NUMERO UNO! Kramer Vineyards Celebrate Müller-Thurgau, 2013…

Müller Bubbles. Mmm.

Müller Bubbles. Mmm.

So, I really enjoyed the 2011 Kramer Brut at the Southeast Wine Collective Dinner a few weeks ago and was itching to try another one of their sparklers. Also they have a tasting room that’s walking distance to my house, so I’m constantly looking at it and saying to myself, “man, I gotta get in there.”

Well, I didn’t this time, but I will. I bought this little guy at Roth’s in McMinnville on Monday knowing I’d want to drink it on New Years and that their tasting room would not be open before then. Oof. That was a lot of planning. #thisisyouinyourthirties.

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I like the intention behind this wine; to me, it’s essentially a Prosecco but its from Oregon and its much more fun. Titillating and flirty flavors of granny smith apple, fresh flowers, honeysuckle, apricot and a nice tingle of bright acidity. Fresh and ready to party. A wine that’s clearly meant to be consumed with joy, with friends, at parties, with nothing but whimsy in the air.

This wine was made bubbly using the tank method; stainless steel fermented, aged on the lees for 5 months, then transferred to a large stainless steel tank and infused with CO2. Whammo. Sparkling wine. This method is great for highlighting a wines natural delicacy and freshness, so this is a really fun little marriage. A charming little wine, I gotta say.

I gotta get in to that tasting room. First resolution of 2015, right there!

MY BUBBLES.

MY BUBBLES.

So here’s to a new year, a new state for me and lots of new wines to explore. I’m about to throw my black eyed peas in the crock pot, and sip on this bubbly while I clean the house and listen to 90’s music. If that ain’t a good way to start the new year, I don’t know what is.

Cheers! 

Sunday Funday: Sparkling Dinner at Southeast Wine Collective!

Warning! This post contains a vast amount of both food and wine porn. If you’re ready to drool, please read on, as I’m very excited to share the details of this awesome dinner I attended this past Tuesday. You’ve been warned!

If I had to pick a highlight of the time I’ve spent in Oregon, I’m pretty sure this dinner would be it! For several reasons; first, it was a very well-executed dinner- logistically and the food and wine were on point. Second, I haven’t had the good fortune to actually attend that many wine dinners in my day. Usually I was the one working them. Not in a “oh, poor me” sense, as I’ve had my fair share of amazing food and wine in my day. But to actually sit, relax, converse with fellow wine people, and be served is a real treat. So much preparation goes into an event like this, from portion size, seating, when to pour the next wine, menu planning… I could go on and on. So when I sit at a dinner like this, I remember all these little minute details and I appreciate the effort even more. So now, on with the show!

menu

The Urban Winery scene in Portland is new to me, but I really like the concept. The Southeast Wine Collective is a home for custom crush operations, coming together in like mind to grow their respective businesses. This dinner was the last of the year in their Supper Social series, and it featured first-ever Sparkling releases from members of the Collective and a handful of other Oregon winemakers. The food was courtesy of Kachka, an award-winning Russian restaurant in Southeast Portland. I was SO excited when I read that this dinner featured Russian food! I love experiencing food from a culture that I’m relatively unfamiliar with. And I like Sparkling wine, like, a lot.

The first sparklings served were the 2011 Kramer Vineyards Brut and the 2013 Bubbles by Enso. Paired alongside was a lavish display of appetizers. I arrived hungry.. not quite hangry, but hungry, so I immediately started sort of wishing that no one else would sit at our table so we could have all the apps to ourselves. Side note: this was an unnecessary concern on my part, as there was more than enough food AND the people we sat with were awesome.

Hey Cramer! You need to try this when you come visit!

Hey Cramer! You need to try this when you come visit!

enso

Sparkling Pinot Gris, courtesy of Enso.

I loved the sharpness of the Kramer Brut; it is a 50/50 blend of Chardonnay and Pinot Noir, it has razor-like focus, clear delineation, and offers bright notes of orchard fruit, fresh flowers, citrus zest and pear. Excellent. The Bubbles by Enso were a study in experimentation, which I really appreciated! Made from 100% Pinot Gris, it was made using methode ancestrale– a labor of love, this wine was. To sum up the process, I’ll quote Enso’s Instagram account: “This is how we disgorge our BUBBLES by ENSO: Store upside down for a year, dunk in freezing cold water for a couple minutes, pop the cap to let the yeast fall out, flip and top off with more BUBBLES and recap! No sulfur. No fancy machinery.” There ya go! Relatively full-bodied, this bubbly is definitely interest-piquing and worth a try.

Bay Shrimp "Olivier", Assorted Pickles, Baltic Sprats.

Bay Shrimp “Olivier”, Assorted Pickles, Baltic Sprats.

I love smokey little fish- This Baltic Sprat with parsley mayo and pumpernickel toast was delicious.

I love smoky little fish- This Baltic Sprat with parsley mayo and pumpernickel toast was delicious.

House Cured Coho Salmon Roe with yeasted blini, chive, butter and sieved egg.

House Cured Coho Salmon Roe with yeasted blini, chive, butter and sieved egg.

 

 

 

 

 

 

 

 

 

Veal Tongue with daikon radish, pickled cranberries, horseradish cream.

Veal Tongue with daikon radish, pickled cranberries, horseradish cream.

Beautiful presentation of the Coho Salmon Roe.

Beautiful presentation of the Coho Salmon Roe.

 

 

 

 

 

 

 

And all that was just course ONE! Be still my heart. Next up we enjoyed the Division Wine Company’s 2013 Cremant de Portland. I really love the packaging on this one:

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This wine is just a baby- it hadn’t been in the bottle very long when we tried it. This wine is after my heart; it is a blend of Chenin Blanc, Cabernet Franc and Gamay- three of my favorite grapes, and sort of an ode to the Loire/Burgundy regions of France that Kate and Tom are fond of. Its pinkish hue (which you can’t see here) is fleeting and delicate. The nose here is lightly floral, with hints of red fruit and a touch of spice. I can see these elements “marrying” quite nicely with some time in bottle.

Paired with this was probably my favorite dish of the night: Broth & Piroshky. A stunning crab broth with scallion and a Dungeness Crab Pillowy Bun. Crab. Pillowy. Bun?! I didn’t even know these things could be combined in such a way. Absolutely delicious. If anything would make someone break a gluten-free diet &/or experiment- this is it.

Pillowy Buns. Seriously. WUT.

Pillowy Buns. Seriously. WUT.

The next course was also impressive; 2011 J.K. Carriere Blanc de Noir paired with Mushroom Vareniki- a little dumpling filled with foraged mushroom duxelle and liberally dolloped with sour cream. Yeah, I Instagrammed that one. I couldn’t resist:

I'm a sucker for anything in dumpling form.

I’m a sucker for anything in dumpling form.

This is my new jam.

This is my new jam.

Kind of a show-stealer, the J.K. Carriere Blanc de Noir was perfection. If you’re a lover of Oregon wine, you gotta get your hands on this. Owner and winemaker Jim Prosser claims the process nearly killed him, but dude- if you gotta pick a way to go out… Sourced from the Temperance Hill Vineyard in Eola-Amity Hills, this cool vintage provided perfect conditions for Sparkling wine production. The acid in this wine absolutely sings and is met with gorgeous notes of strawberry, red currant, hints of lees, and a vein of poignant spice and smoke. This wine underwent 28 months… 28 months! of riddling, creating an ultra-fine bead and to die for texture. If you’ve always held Argyle Brut Rosé and Soter Brut Rosé as your “standards” of Oregon Sparkling, go ahead and add this to your roster. I really can’t say enough about it. Get on it.

We finished with what else- meat! Latkes & Brisket paired with the 2009 Teutonic Wine Company Riesling Brut.

Loved it.

Loved it.

Braised Brisket served with (not pictured) potato latkes, applesauce, cabbage salad.

Braised Brisket served with (not pictured) potato latkes, applesauce, cabbage salad.

I am fond of Riesling Brut; I’m not entirely sure how many (if any) other producers in Willamette make a Riesling Brut other than Teutonic. They’re an Alsatian-style producer, and they’ve been sitting on this Brut for years! I enjoyed the touch of petrol on the forefront of this bubbly, it clearly distinguishes itself as being made out of Riesling. A background of golden apple, peaches & apricots. A tremendously fun wine to pair with food. Even if you’re so stuffed you can barely move. The applesauce accompaniment actually set this off very nicely. This is more of a wine-nerd wine, but a good one. For a really fun look at the making of this wine, check out Teutonic’s blog.

So, are you hungry? Thirsty? You must really be a glutton for punishment if you made it all the way to the end of this post! Fortunately, if you live in Portland or the surrounding area, you can go check out Kachka- it was recently awarded Restaurant of the Year by Eater and Willamette Week. Fear not, food-lovers. It is there and waiting for you.

This dinner was a total feast for the senses and I’m incredibly appreciative to have been included. Cheers!