Jade went on KGW for just this topic.  Wines for Winter Meals.  Or let’s face it  Wines for long winter nights. Case in point the walk from the car to the studio was blustery and freezing and it snowed overnight!

Watch the clip and keep reading for more details.

Wines for Winter Meals

2015 Big John Reserve Cabernet Sauvignon from H/H Estates Coyote Canyon Vineyard in Horse Heaven Hills (Prosser WA)  $42 – Actually named for a great big prize winning bull, from back when the family raised cattle instead of grapes. This is  big Cab Sauv you want with your steak or pot roast. Tart red fruit, evergreen notes, big structure Note 2015 was tasted, 2013 pictured below. See our review of the 2010 H/H Estates Big John

2015 tasted

2015 Idiot’s Grace Cabernet Franc from Columbia Gorge  $32 – Ahh the other Cab… Cabernet Franc is Cabernet Sauvignon’s daddy so to speak and is one of my favorite grapes from one of my favorite wineries in the Columbia Gorge. I want this with a lamb and veggie stew because it has so many complex layers.  Savory with the vegetal notes expected from Cab Franc, a burst of Marionberry, and a finish of black pepper and orange oil. 

And finally from one of my all time favorite Horse Heaven Hills wineries … I like every bottle I’ve tried from Alexandria Nicole.

2015 Alexandria Nicole Cellars Block 7 Syrah from Destiny Ridge Vineyards in Horse Heaven Hills  (Prosser WA) $28–  This is the wine that will get you through the winter.  Wild and luxurious it is like purple velvet.  Pair with pork or duck with a berry compote or even a decadent grilled cheese. $28 (note 2011 pictured)

2015 Block 17 Alexandria Nicole Syrah was tasted

The post Wines For Winter Meals appeared first on Tasting Pour by Jade Helm.

This picture should give you some idea of how fun it was…

Think crab legs, shrimp towers, oysters, sweetbreads, carving stations, fancy dresses, and of course Beaujolais.

Now if you don’t really know what Beaujolais is… like so many European wine terms it is a place name. That place is in the southern part of Burgundy in France. The red grape grown is Gamay.

Pairing Beaujolais or Gamay Wine

The main point I want you to zone in on is food pairings.  Did you notice how many seafood options and other foods were paired with a red grape?  Gamay is very versatile. And Thanksgiving is upon us.  If you need a wine that will work with a spread as varied as your family members, the Gamay grape is a great way to go.

Buying Beaujolais or Gamay Wine

When US winemakers bottle Gamay it will say the name of the grape on the label.  When Beaujolais winemakers bottle it, the label will say Beaujolais, Beaujolais Nouveau, Beaujolais Villages, or one of 10 villages (or crus) – (St-Amour, Juliénas, Chénas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, or Côte de Brouilly)  For more details see Meet My Sext Beau

Wines that say Beaujolais Nouveau are very light in color and tannin and usually very fruity.  You can read more about them here Le Beaujolais Nouveau est Arrive They are not my favorite version of the Gamay grape. But there are many lovely affordable French Beaujolais and US Gamay wines.

Here are a couple faves from Oregon if you are local and can get your hands on one.

Willakenzie Estate 2015 Estate Grown Gamay Noir from Yamhill-Carlton in Willamette Valley ~$35

With enough oomph to add another layer to your dining experience without overwhelming.  Rich ripe black fruits, earthy floral black tea notes, and an invigorating spicy black pepper bite.

Anne Amie Vineyards 2016 Twelve Oaks Estate Gamay Noir from Chehalem Mountain in Willamette Valley

Pretty red strawberry and raspberry fruits with earthy undertones, and dark notes of tobacco and tea.

The post Beaujolais (and my Birthday) appeared first on Tasting Pour by Jade Helm.

First the Lamb Kebabs Recipe:

Lamb Kebabs

This recipe was inspired by a Turkish recipe from  Classical Turkish Cooking by Ayla Algar  that looked like it would take 3 days to make and had ingredients like onion water.  I start on page 108 and changed everything I did not have, did not have time for, did not want to do, and did not recognize.  It took about 1 hour (active time) and was delicious.

Calorie/Carb Saving Tip

Not only did I not make the special   bread (which I’m sure as divine) I did not even substitute rice.  I used cauliflower rice seasoned with cinnamon, cumin, white wine, and onion.  To learn how easy it is to make cauliflower rice see “Cauliflower Rice Risotto“

Next the Agiorgitiko

I could not even read the name of this grape – written with the Greek alphabet – it was literally Greek to me.  Luckily it was spelled out in English on the back label. I did study this grape when I got my Diploma from Wine and Spirits Education Trust so I had my old notes.

My trusty notes told me just what I needed to know.  Agiorgitiko (also spelled Aghiorghitiko) is a red grape grown in Neméa in the Peloponnese.  It is fruity, can sometimes lack acid, and blends will with Cabernet Sauvignon.  It is the 2nd most planted grape in Greece – maybe that is why I have had a few times over the years even with my limited experience with Greek wine.  Turns out most of this info was on the back label.

Tasting note ~ We did indeed find this to be quite fruity with rich red cherry flavors and almost a light body compared to the flavor saturation. Tannins were soft to nonexistent and it a hint of a sweet cinnamon note. I would not have identified it as Greek or Old World style in a blind tasting.  But it was a pleasant pairing.

Be sure to see what other great Greek wines and recipes the #winepw team cooked up.

• Lori of Dracaena Wines writes about The Case of the Confused Country.
• David from Cooking Chat suggests Grilled Tilapia with Tomatoes, Olives and Greek Wine Pairing.
• Sarah of Curious Cuisiniere serves Moussaka and a Greek Wine Pairing.
• Jill of L’Occasion writes about the 5 Surprises of Greek Wine
• Lauren of The Swirling Dervish features A Taste of the Peloponnese: Fresh Swordfish and Mercouri Foloi
• Wendy of A Day in the Life on the Farm discovers that Lahano me Kreas Does Double Duty.
• Jane of Always Ravenous serves Souvlaki Paired with Assyrtiko.
• Gwendolyn of Wine Predator says Go Greek with Marathon Wines and Grilled Eggplant with Spiced Yogurt for #WinePW
• Camilla of Culinary Adventures with Camilla pairs Garides Saganaki + A Traditional Semi-Sparkling Orange Wine
• Jade of Tasting Pour pairs Lamb Kebabs and Agiorgitiko
• Cindy of Grape Experiences takes on Dinner Tonight: Wine from Crete with Shrimp, Feta, and Tomatoes

The post Lamb Kebabs and Agiorgitiko #winepw appeared first on Tasting Pour by Jade Helm.

1. I learned to make cauliflower rice and it was super easy, super tasty, and super delicious.
2. I then added butternut squash, fava beans, and shrimp to make a fabulous cauliflower rice risotto full of veggies and protein.
3. I get to tell you about Brandborg Gewurztraminer and a small Oregon AVA – Elkton.

Wendy Klik of A Day in the Life on the Farm is hosting this month’s #winepw and has asked us all to highlight lesser known American wine regions and make creative recipe pairings. So there are some cool links at the end of this article.

Cauliflower Rice

I may never make regular rice again.  Cauliflower rice is faster AND low carb – which means I can drink more wine!

All you have to do to make cauliflower rice is grate cauliflower with a cheese grater and cook it with a little bit of liquid in a skillet until it is tender – 5-7 minutes. You can use a special food processor blade but I don’t like to hand wash or hand dry and it took 2 minutes to hand grate.  Like think of how long it takes to grate a carrot and divide by 2. I do think using garden fresh cauliflower is tastier.

Cauliflower Rice Risotto

I wound up making my cauliflower rice into a risotto style because I also attempted to make butternut squash rice. I did not have much luck because it was soft and wet so the consistency was more like a fine mash. But it made the dish super creamy and decadent.  I topped with shrimp and fava beans making it almost like a cross between a risotto and paella.  Regardless of what you want to call it, it turned out delicious and packed with veggies and protein.

---

This Cauliflower Rice Risotto is naturally gluten free.  Omit the shrimp and it is also vegetarian/vegan.

---

Brandborg Vineyard and Winery Gewurztraminer

The Brandborg Vineyard and Winery Gewurztraminer was a smidge sweet with lots of tropical and spice notes.  Melon, yellow mango, white lilaces, and sweet herb.  It matched the richness and flavors of the dish perfectly.

See also our Mushroom and Goat Cheese Stuffed Pastry with Brandborg Love Puppets Pinot Noir.

How does Oregon count as a lesser known wine region? Well I bet many of you have never had a Gewurtraminer from Oregon and may have never heard of the Elkton AVA.

Elkton AVA

Elkton is a small AVA that is part of Southern Oregon, about an hour south of Eugene.  Southern Oregon is usually thought of as warmer and drier than Willamette Valley, but Elkton is an exception.

• Elkton averages 50+” rain per year (Willamette Valley averages 40-45ish”)
• Elkton is only 142 ‘ above seal level and 33 miles to the coast. Therefore it gets a lot of wet cool  foggy coastal weather.
• Elkton is know for cool climate grapes like Gewurztraminer, Riesling, Pinot Gris, and Pinot Noir.
• Some vintages Elkton’s Pinot Noir ripens 2 weeks later than Willamette Valley’s
• Elkton is tiny – population ~200

Now let’s see which wine regions our #winepw friends explored and find some great recipes and wines to try.

• Cam of Culinary Adventures with Camilla has “A Few Firsts with the Infinite Monkey Theorem: From Colorado + From a Can”.
• Lori of Dracaena Wine talks about how “Bi-coastal Life Gets Confusing.. Thank Goodness for Wine“.
• David over at Cooking Chat shares “Slow Cooker Honey Mustard Chicken Thighs with Wine Pairings“
• Nicole at Somm’s Table is “Cooking to the Wine: Scallops and Mint Pea Risotto with Macari Vineyards Sauvignon Blanc”
• Lauren, The Swirling Dervish answers the question “What Pairs with New Jersey Wine? Everything!”
• Jill of L’Occasion is talking about “Midwestern Gardens and Missouri Wine: America’s First AVA“.
• Gwendolyn of Wine Predator invites us to “Under the Radar Regions: Ventura County says Ghost Wineries Be Gone!“
• Jane from Always Ravenous says “Georgia Frogtown Wines with Pimiento Cheese Peach Toast“
• Cindy of Grape Experiences suggests we “Go Greek! Cinnamon Lamb Stew and Limniona/Xinomavro from Karditsa“.

The post Cauliflower Rice Risotto and Brandborg Gewurztraminer #winepw appeared first on Tasting Pour by Jade Helm.

I don’t like mayonnaise.  Yes, they may take my Southern card away.  I can only tolerate small homemade quantities.  So am often looking for ways to reinvent mayo centric recipes. Like this No Mayo Cold Slaw.

I DO love chicken salad.  Mark said he would support some no mayo chicken salad recipe experimentation.  He doesn’t like mayonnaise either.  The first attempt was a smashing success and absolute perfection with Maryhill Viognier.  Now let’s see if I can recall what I did.  Maybe we should not have finished the bottle.

Curried Mango Chicken Salad – No Mayo

2016 Maryhill Viognier

Sip it on the porch, veranda,  deck – choose your outdoor seating and pour a glass.  Vanilla custard, marshmallow, peach, apricot, and light honey on the nose.  Viscous on the palate but with balanced acidity. A little off dry with sugared apple slices, a touch of grounding minerality, and a perfumey floral bite on the finish. $16

Anyone else hate mayo?  What are some of your favorite no mayo recipes?

The post Curried Mango Chicken Salad – No Mayo appeared first on Tasting Pour by Jade Helm.

Lamb Sofrito Nachos

Lamb Sofrito Nachos

This recipe is inspired by a dish we had at a Spanish Tapas restaurant a few years ago. We are depending on our memory and our taste so we won’t guarantee authenticity but we will guarantee deliciousness. Sofrito is a tomato based sauce that has different iterations in Portugal, Spain, Cuba etc.  Spanish versions usually use sweet peppers and milder spice flavors.  We like a little kick so we notched the heat factor up a smidge.

Other Recipes to Pair with Navarra Wines

We cannot wait to hear which Navarra wines our #winepw friends tasted and see their creative recipes.  Thanks to Gwendolyn at Wine Predator for organizing this month’s theme.

Jill Barth of L’Occasion: “Eat and Drink like Hemingway in Spain’s Navarra Region”

Nancy Brazil of Pull That Cork: “Wines of Navarra and a Meal to Match“

David Crowley of Cooking Chat: “Steak with Manchego Mushroom Sauce with Red Wine from Navarra”

Nicole Ruiz Hudson of Somm’s Table: “Cooking to the Wine: Senorio de Otazu and Broiled Skirt Steak with Romesco Sauce”

Wendy Klik of A Day in The Life on the Farm: “A taste of Navarra Spain”

Camilla M. Mann of Culinary Adventures with Camilla: “Pacific Rock Crab Claws + 2016 Otazu Merlot Rosado “

Jennifer Gentile Martin of Vino Travels:“Pilgrimage to the Navarra with Bodega Inurrieta”

Jane Niemeyer of Always Ravenous: “What Foods to Pair with Wines from Navarra Spain”

Sarah Ozimek of Curious Cuisiniere: “Basic Spanish Flan and Navarra Wine”

Cindy Rynning of Grape Experiences: “¡Salud! to Tapas Night and the Wines of Navarra”

Julie Santiago of Wine N Friends: “Taste of Pintxos and Navarra Wines”

Rupal Desai Shankar The Syrah Queen: “Navarra – Spain’s Hidden Gem“

Lauren Walsh The Swirling Dervish: “Sipping and Cooking with Patxaran: a Taste of Ancient Navarra”

Host Gwendolyn Alley The Wine Predator: “Along the Way with Wine and Food from Navarra Spain.”

Night in Navarra Wines

Navarra is a diverse region in Northern Spain that has traditionally been known for Grenache (Garnacha)- and especially Rose of Garnacha.  In recent years there has been an increase in planting of Tempranillo and international grapes such as Merlot and Cabernet Sauvignon.  With influence from both the cool Atlantic Ocean winds and the warmer Mediterranean plus vineyards spanning from the valley floor to the foothills of the Pyrenees mountains – the region offers a wide array of climate and soils.  

We wish to visit Navarra because wine is not its only delicious agricultural product. The region is known for asparagus and sheep milk cheeses – Roncal and Idiazábal.  We picture ourselves dining outside one Spring afternoon enjoying cheese, asparagus, and rose.

Otazu Rosado Merlot 2016

This was our favorite.  We found it unique to have a Rose of Merlot from this region. This was good with just a glass and it held up great to our Lamb Sofrito Nachos. A surge of fun red fruits on the nose – cherry, strawberry. Surprising full body and long finish for a rose. Dry and ending with tart fruit and floral notes.

Castillo Monjardin Tempranillo 2015

Earthy nose with concentrated red plum, dark cherry compote, licorice, and tart red fruit – cranberry, pomegranate. Thinner than expected with some unripe notes this is a wine that benefits from a food pairing.

Bodege Inurrieta Laderas (Graciano) 2014

Graciano is a grape we don’t hear about too often. It is known for its weight, concentrated color, and intense fruity aromatics (red plums, cherries, blackberry, mulberry).  Because it is low yielding it is not widely planted.

Deeply colored with aromas of vanilla woodchest, violets, fig, and rich soil.  Vanilla wood notes dominate the palate with purple fruit and pleasantly textured tannins.  May benefit from time in the bottle…  Yep, we tasted again the next night and the wine was more open.  Wood notes were more integrated and fruit was more complex.  Recommend decanting or holding.

Samples were provided by Navarra Wines.  Opinions are our own.

The post Lamb Sofrito Nachos Night of Navarra Wines #winepw appeared first on Tasting Pour by Jade Helm.

And the theme was fitting.  The Cru Bourgeois wines are the wines of the middle class. Bordeaux classifications can be a little tricky. The very top wines of the Medoc on Bordeaux’s left bank were classified in 1855.  Out of 3,000, 61 Chateau were classified into 5 tiers. If you are like me you probably are not popping a bottle of First Growth from that 1855 Classification.  You may not be sipping a Fifth Growth for that matter.

But in 1932 Bordeaux established a classification I can afford to pop.  Cru Bourgeois applies to the eight appellations of the Médoc: Médoc, Haut-Médoc, Listrac, Moulis, Margaux, Saint-Julien, Pauillac, and Saint-Estèphe.  Producers’ wines are selected by the Bordeaux wine merchants and are rated on quality and value. Once the producer wins the title, it stands for  five years and then it is re-tasted and judged again.  All Cru Bourgeois wines will be mostly Cabernet Sauvignon or Merlot blended with other Bordeaux grapes.

Cru Bourgeois Wines

Our favorite of the night was 2011 Chateau Rollan de By Cru Bourgeois from Médoc ~ $25.  The nose was a combination of richly oiled leather, woody cinnamon stick spice, and concentrated fruits – black cherry, raspberry, and boysenberry.  A supple texture, flavors of deep, rich red fruits grows across the palate with bright ripeness and soft velvety tannins.

Our second favorite was 2012 Chateau Greysac from Médoc ~$20.  A pretty nose of blue raspberry, red plum, floral notes, spice, leather and little ashy dust.  The palate tells us this one needs a little more time in the bottle to ring true.  A little tight and with tannins that are beginning to integrate but are still a bit coarse.  Bright red plum and a long finish promise better things to come.

French Dip Sandwiches

We love any recipe that is make ahead and wafts an aroma through the house to greet guests.

What are some of your hearty midweek go to meals and wines?

The post French Dip Sandwiches and Affordable Bordeaux appeared first on Tasting Pour by Jade Helm.

The contest runs through noon on Jan 20th. If you don’t win the free tickets, we have a coupon code for a $15 discount “TastingPour15.” If you missed me talking about Tempranillo in Oregon on KGW Portland Today, check out the video below.

Read on for more about the Tempranillo grape, Tempranillo in Oregon, and some tips for buying and pairing.

Tempranillo – Taste and Pairing

Maybe you are already a fan of Tempranillo.  I find that a lot of American wine drinkers really like this classic grape from Spain.  It’s combination of red fruit – like strawberry and red plum and savory notes -like red tea leaves earthy notes – make it really interesting. Tempranillo spends time in oak, traditionally American oak, so we also get toasty notes, spice, and lots of vanilla.  And it is big but not too big, making it a versatile food pairing.  It can be hard to find a wine that goes with a burger or pizza AND is nuanced and complex.  Tempranillo is great with grilled meats and with heavier fish.  Food that is flavorfully, not hot, spiced. My favorite is Spanish food – tapas or paella.  Here is a recipe for paella.

Tempranillo in Oregon

Tempranillo got it start in Oregon with Earl and Hilda Jones and their Umpqua Valley winery Abacela.  They were looking for a place to grow Tempranillo and in 1995 planted the first Tempranillo in Oregon.  Leaders not just in the state, but the country, in 1997 Abacela bottled the first 100% Tempranillo varietal wine made in modern US history.  They have gone on to critical acclaim:

1998 Abacela Tempranillo – Double Gold and Best in (Tempranillo) Class – San Francisco International Wine Competition – Abacela was the only American wine up against Spanish producers.

2005 Abacela Reserve Tempranillo – Gold Medal – Tempranillo  al Mundo Competition – 1st American varietal Tempranillo to win gold in a European/Spanish owned and operated competition.

Other wineries followed suit and now approximately 70 Oregon wineries make Tempranillo. Most Tempranillo grows in Southern Oregon – Umpqua and Rogue Valleys – where it is warm and dry but with cool nights. But Tempranillo grows everywhere Oregon grows wine grapes – Willamette Valley, Columbia Gorge, Walla Walla.

Buying Oregon Tempranillo

First, you really should take the opportunity to taste at the Oregon Tempranillo Grand Tasting this Sunday Jan 21st.  I hope you win the free tickets or use the coupon code for a $15 discount.  You can taste Tempranillo from 30+ Oregon wineries and see what you like.  Here is a list of some of our favorite producers.  I am sure we will add some names at the Grand Tasting.

Abacela, Kriselle Cellars, Dominio IV, Raptor Ridge, Oak Knoll, Domaine Trouvere, Eola Hills Wine Cellars, Spangler Vineyards, Reustle Prayer Rock Vineyard, Holloran Vineyard, and Ledger David Cellars. (Look for tasting notes to come.)

Buying Spanish Tempranillo

Because European wineries have different rules there are some label clues that are really useful if you know how to read them.

• Your bottle of Spanish Tempranillo may not say “Tempranillo.” Instead look for these place names. Rioja, Ribera Del Duero, Toro
• Spanish Tempranillo have minimum time they spend in barrel and bottle before release. The younger wines will have more fresh fruit flavors. The older wines will have more dried fruit and savory flavors. They will have picked up more spice from the oak, and their tannin will be softer.  Look for these terms: (Aging time varies by region. These are for red Rioja wines.)
• Crianza -one year bottle, one year barrelReserva- aged 3 years with 1yr min in barrelGran Reserva – 2 years wood, 3 years bottle

The post Tempranillo: A Spanish and Oregon Primer appeared first on Tasting Pour by Jade Helm.

And you are invited to come taste with us at the:

Oregon Tempranillo Grand Tasting

Doubletree in Portland

Sunday January 21st  1:00 – 4:00pm

There will be 30+ Oregon producers and lot of tapas.  Mark and I will be there – please say “hi.”  You can geek out and ask the winemakers questions or you can just hang out and enjoy the fun.

photo credit: Steven Addington Photography

PLUS 2 of you are going for FREE

That’s right 2 tickets free and clear – a $150 value

How to enter our drawing:

1. Subscribe to Tasting Pour’s email list and comment on this post “I just subscribed, I wanna win.”

2. Already a subscriber? Comment “I already subscribe, but I still wanna win.”

Contest ends Noon Pacific Time. Saturday, January 20th.  One winner, chosen at random, will receive an email from Tasting Pour by 1:00 pm Saturday, January 20th and will be added to the guest list!

But look under your seat, you are all winners…

Because we want to see as many of you as possible, we are about to make EVERYONE a winner.  Use coupon code “TastingPour15” to save $15 off our ticket. That’s right – you save $15, and you save $15…   Here’s the link to purchase. Tasting Pour receives no portion of ticket sales or any other monies for helping with this promotion.

And stay tuned…. We’ll be bringing you more news about this event plus linking a video ‘cuz Jade will be all up on KGW Portland Today Jan 18th talking about- you guessed it – Oregon Tempranillo.

The post Giveaway: 2 FREE Tickets Oregon Tempranillo Grand Tasting appeared first on Tasting Pour by Jade Helm.

While I am a huge fan of winter squash I hate how long they take to cook.  Especially if they have to be peeled.  I have also never had any luck making anything that resembled noodles in form or texture from spaghetti squash.  Then I figured out how to cook spaghetti squash in the microwave.  No peeling, not 450 degree oven, no two hours of prep time.  I can make this moroccan spiced spaghetti squash on a Tuesday when I had no plan for dinner.

And it is so forgiving. Once I discovered it was undercooked – discovered by cutting open.  It was not too late!  I covered the cut halves with a wet paper towel and nuked it some more.  You can flavor yours however you want, but I tossed mine with browned butter flavored with warm spices and chickpeas for protein.  Here’s the recipe for Moroccan Spiced Spaghetti Squash. Scroll to the bottom for a wine pairing.  If just one person comments and asks I’ll share a secret ingredient winter squash recipe.

If you can get your hands on Ledger David Cellars Rogue Valley Chenin Blanc, I highly recommend.  It would be perfect with any winter squash dishes.

Yes, we did photograph the empty bottle. There was no time for cameras while we still had wine to drink.

Ledger David Cellars Primoris 2014 Chenin Blanc, Rogue Valley, Southern OR

Smells like lemon pound cake, drizzled with a white peach glaze, topped with tangy lemon zest and edible white flowers.  Slinky silk textured with lots of apricot preserves and canned pear.  Dry on the palate with fantastic bright acid, mineral undertone, and a mix of sweet fruit and tart lemon zest that luxuriates across a long finish.

The post Moroccan Spiced Spaghetti Squash appeared first on Tasting Pour by Jade Helm.