Merlot – Tasting Pour by Jade Helm

Lamb Sofrito Nachos Night of Navarra Wines #winepw

tastingpour@gmail.com — Sat, 14 Apr 2018 08:40:49 +0000

Join our Wine Pairing Weekend group for a “Night in Navarra” where we will each share recipes to pair with these fun Spanish wines. Tasting Pour will be pairing Lamb Sofrito Nachos with a Tempranillo, Rose of Merlot, and a Graciano.

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.

5.0 from 1 reviews

Lamb Sofrito Nachos

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Author: Tasting Pour

Recipe type: Entree

Cuisine: Spanish

Serves: 4

Ingredients

evoo
1 medium yellow onion finely diced (about 1 cup)
1 garlic clove minced
1 sweet red bell pepper finely diced
4 oz can of fire roasted green chiles
2 teaspoons smoked paprika
1 teaspoon sauce from chipotle in adobe
1 14 oz can fire roasted diced tomatoes
⅓ cup fresh cilantro chopped
1 lb ground lamb
sweet potato tortilla chips (Trader Joes)
salt and pepper to taste
blue cheese crumbles and cilantro for garnish

Instructions

Coat skillet with olive oil and turn to low heat on stove top
Saute onions in one layer until soft and just beginning to caramelize approx 10 minutes
Add garlic and toss 1-2 minutes
Add sweet red bell and roasted green chiles - toss and cook 3-4 minutes
Add paprika and adobe sauce - toss and cook 1-2 minutes
Add tomatoes and cook stirring until liquid condenses to thick, not runny sauce consistency
Add cilantro, salt and pepper and stir to heat through.
Meanwhile in a separate stovetop skillet cook lamb until no longer pink, drain off fat if desired.
Puree sofrito sauce in food processor
Add sofrito sauce to lamb in large skilled stir to combine and heat through.
Serve lamb sofrito over nachos sprinkled with blue cheese and cilantro

We suggest pairing some cheese – we used manchego – and a green salad.

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.”

Wines of Navarra Spain
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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.

Baked Acorn Squash & Trig Point Merlot #merlotme

tastingpour@gmail.com — Wed, 19 Oct 2016 23:09:13 +0000

It’s that time of year again – when your garden, grocer, or CSA basket is full of winter squash. As much as we love the flavor, coming up with new ways to get through the bounty can be challenging. Our baked acorn squash dish is presented in pear filled rings, over quinoa for some protein, and incorporates a fruity little merlot for October’s #merlotme month.

Just look at this beauty we got in our basket from Pitchfork and Crow.

This sample of 2014 Trig Point Merlot arrived at just the right time. Produced from a single vineyard, Diamond Dust, in Sonoma County’s Alexander Valley, this wine is soft juicy red berries with a little bit of a pucker and warm baking spices. These flavors were good in the glass and easy additions to the meal as the wine snuck its way into our baked acorn squash recipe.

Baked Acorn Squash

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Author: Tasting Pour

Recipe type: Entree

Serves: 4 rings - 2 servings

Ingredients

1 acorn squash cut into 4 rings, unpeeled
⅓ cup chopped red onion
1 medium pear, diced
1 tsp plus ¼ tsp cinnamon
½ tsp plus ⅛ tsp allspice
¼ tsp plus ⅛ tsp nutmeg
pinch hot red pepper powder
¼ tsp salt
3 Tbs dried cranberries
½ cup merlot
3 Tbs butter

Instructions

Heat 1 Tbs butter in skillet and saute onion and pears until beginning to soften. Add 1 tsp cinnamon, ½ tsp allspice, ¼ tsp nutmeg, hot red pepper, and ¼ tsp salt. Stir until fragrant. Add merlot and dried cranberries. Allow to simmer on low heat until most of the liquid has reduced.
Meanwhile melt 2 Tbs butter in a saucepan. Season with ¼ tsp cinnamon, ⅛ tsp allspice, ⅛ tsp nutmeg, and another pinch of hot red pepper powder depending on how hot you like it.
Line a baking pan with parchment. Brush undersides of squash rings with melted butter. Fill centers with onion and pear mixture. Drizzle rest of butter over squash rings. Cover with foil. Bake 40 minutes at 350 degrees or until squash is soft and cooked through.
To serve, place on mound of tricolor quinoa.

The post Baked Acorn Squash & Trig Point Merlot #merlotme appeared first on Tasting Pour by Jade Helm.

Chipotle Chicken Stew & Merlot #merlotme #winepw

tastingpour@gmail.com — Fri, 07 Oct 2016 23:11:12 +0000

October is #Merlotme month and you are invited to participate! All you have to do is drink merlot (um, easy), tell your friends, and if you want to share selfies, food pics, and label pics (you know you are doing this anyway).

Our #winepw (Wine Pairing Weekend) bloggers group, lead this month my Jeff Burrows at Food Wine Click, is joining in with recipes paired with Merlot samples. Here’s what has been happening in Tasting Pour’s kitchen.

5.0 from 1 reviews

Chipotle Chicken Stew

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Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

Author: Tasting Pour

Recipe type: Soup

Cuisine: Entree

Serves: 4 servings

Ingredients

2 boneless skinless chicken breasts, cut very small
2 Italian sausages, cut into 3rds lengthwise then chopped small
1 medium onion, diced
2 cloves garlic, minced
1 heaping tsp cumin
1 heaping tsp coriander
1 heapting tsp epazote
2 cups low sodium chicken broth
1 cup dried black beans, soaked overnight
1 can diced tomatoes, drained
1 TBS chopped chipotle in adobe source
salt to taste
olive oil to coat pan

Instructions

Brown meats in big pot, remove to bowl an set aside.
Saute onions and garlic, add spices. Once softened add broth and beans.
Cover. Bring to a boil, lower heat and simmer 50 minutes.
Add tomatoes, meat, chipotle. Simmer covered 30-60 minutes more, until beans are cooked through. Salt to taste.

Pedestal 2013 Columbia Valley Merlot – This Merlot based Bordeaux style blend is the collaboration of Pomerol famous vintner, Michel Rolland, Washington state wine visionary, Allen Shoup. Super ripe raspberry, black bramble fruit, cooked red fruit, spice, great acid, long fruity finish, and integrated tannin. Pairing with the dish brought out a wisp of greener notes – herbs and peppers – like from the Cabernet Sauvignon and Cabernet Franc in the blend.

Make sure to check out these posts for more Merlot wine pairing recipes and stories. And stay tuned for more #merlotme posts (like this one for Baked Apple Squash filled with Pear Soaked Merlot, during October here on Tasting Pour.

Camilla from Culinary Adventures with Camilla shares “Merlot Shows Its Versatility and Goes +1 With Cheese, Meat, and Chocolate”

Amy from Cooking with Amy shares “Mushroom Parmigiano Pasta Recipe”

David from Cooking Chat shares “Garlic Thyme Crusted Tuna Paired with a Merlot”

Wendy from A Day in the Life on the Farm shares “#MerlotMe Trifecta for #WinePW”

Michelle from Rockin Red Blog shares “Welcoming Fall with #MerlotMe and #WinePW”

Jennifer from Vino Travels – An Italian Wine Blog shares “#MerlotMe with Sausage Baked Ziti”

Sarah from Curious Cuisiniere shares “Exploring Merlot Wine Pairing with Bolognese Sauce”

Lori from Dracaena Wines shares “Hello, Can you #MerlotMe?”

Jill from L’Occasion shares “Evenings with Merlot”

Lauren from The Swirling Dervish shares “Mercy Monday and Merlot”

Gwen from Wine Predator shares “#MerlotMe with savory simple fall foods”

Jade from Tasting Pour shares “Chipotle Chicken Stew and Merlot”

Cindy from Grape Experiences shares “Wine and Dine: Merlot with Eggplant and Polenta Parmigiana”

Jeff from FoodWineClick! shares “A Love Affair with Merlot and the Grill”

The post Chipotle Chicken Stew & Merlot #merlotme #winepw appeared first on Tasting Pour by Jade Helm.

Lamb and Acorn Squash Autumn Skillet #merlotme #winepw

tastingpour@gmail.com — Fri, 09 Oct 2015 23:49:00 +0000

Inspiration for this pairing… #Merlotme is a movement to “celebrate the greatness of Merlot throughout October.” The #winepw crew is participating by pairing recipes. We did not know which Merlot we would each receive and our house was quite glad to get Duckhorn 2012 Napa Valley Merlot.

We have a lot of plums right now and that slightly tart dark fruit flavor seemed perfect for a Merlot. Fall makes us crave savory dishes dusted with cinnamon and allspice, two flavors we often find in new world Merlot. The more we thought about it this wine was just made for Fall. On the nose the Duckhorn Merlot showed dusty minerality, notes of raspberry, cherry, toasted wood, floral and spice (cinnamon and allspice). The wine was well integrated and balanced, bright, ready to drink, and quite a pleasure.

We are reminded of a trip to Half Moon Bay one October about 7 years ago. Three things stand out in our memory. Traffic was backed up horribly on the way to the restaurant, our appetite increasing with each inch forward. It was pumpkin season and they dotted the fields with orange happiness. We were bound and determined to order a pumpkin dish. The dish is one we will never forget. All I had to say to Handsome Hubby was, “There’s a dish I have always wanted to recreate but don’t know how.” He immediately knew. We don’t think we nailed the recipe but we nailed the satisfaction factor. Our version, using acorn squash instead of pumpkin, conjures all of the things we love about fall. If crunchy leaves, crisp mornings, and changing colors had a taste, it would be this lamb and acorn squash autumn skillet.

Duckhorn Merlot and Lamb Skillet with Poached Egg

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Lamb and Acorn Squash Autumn Skillet #merlotme #winepw

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Prep time

2 hours

Cook time

2 hours

Total time

4 hours

Autumn Skillet - Braised Lamb and Acorn Squash

Author: Tasting Pour

Recipe type: Entree

Serves: 2

Ingredients

2 lamb shanks
2 Tbs. thyme
2 cloves garlic
2 cups red wine
1 cinnamon stick
2 cups winter squash, cubed
1½ cups caramelized onion
3 Tbs. sage, chopped
2 cups red potatoes, cubed
½ tsp. powdered cinnamon
¼ tsp. allspice
2 Italian plums, chopped
salt and pepper to taste
olive oil
2 eggs

Instructions

Cooking Directions
Coat bottom of dutch oven with olive oil.
Brown lamb shanks on all sides.
Toss in garlic, thyme, and red wine.
Cover and place in 200 degree oven for 2½ hours or until meat is falling off bone.
Meanwhile caramelize onions and prepare other ingredients.
Remove lamb shanks from oven and increase heat to 425.
While shanks cool pour cooking juices into fat separator leaving enough to coat bottom of dutch oven.
Heat dutch oven on stovetop and toss in potatoes, sprinkle with salt and pepper, cover and cook on stovetop 10 minutes.
Remove cover and transfer potatoes in dutch oven to heated oven.
Add ¼ cup cooking juices.
Cook 20 minutes.
Meanwhile remove lamb from bones and sprinkle squash with cinnamon and allspice.
Add lamb, sage and squash.
Cook 15 minutes.
While cooking poach eggs.
Add onion and plums to dutch oven.
Cook 5 minutes.
Remove from oven.
Divide between 2 plates and top each with poached egg.

Notes

Lamb can be braised day before. Return to room temperature before using.

Samples were provided by the winery and enjoyed by the wine writer.

Let’s see how our #winepw friends pair their Merlot.

Jeff at foodwineclick with #MerlotMe Confession with Duckhorn and Pork Chops
Martin at Enofylz with An Exploration Of Merlot’s Food Pairing Versatility With Ethnic Fare
Lori at Dracaena Wines with #MerlotMe and #WinePW– A Perfect Pair[ing]
Camilla at Culinary Adventures with Camilla with Fungi, Fun Guy, & Two Napa Valley Merlots
Christy at Confessions of a Culinary Diva with Return to the Magic of Merlot
Cindy at Grape Experiences with #MerlotMe with Duckhorn and J.Lohr paired with Duck Breasts Provençale
Erin at Platings and Pairings with Gnocchi with Frizzled Prosciutto and Blue Cheese
Sarah at Curious Cuisiniere with Beef Osso Buco and an Exploration of Merlot Wine
Jennifer at VinoTravels with Merlot pairings with Polenta and Sausage
David at Cooking Chat #MerlotMe Wine & Roasted Rosemary Pork Chops
Jade at Tasting Pour with Lamb and Acorn Squash Autumn Skillet
Michelle at Rockin Red Blog with Celebrating #MerlotMe with #WinePW

The post Lamb and Acorn Squash Autumn Skillet #merlotme #winepw appeared first on Tasting Pour by Jade Helm.

Discovering Treasure in Horse Heaven Hills

tastingpour@gmail.com — Mon, 29 Sep 2014 22:35:00 +0000

A Southeastern Washington legend tells of runaway horses discovering a remote treasure trove of native grasses to graze upon – giving name to the Washington region of Horse Heaven Hills. Pioneering farmers followed, raising sheep and dryland wheat. Then they struck gold – white gold – in the form of cool clear water. In a miracle of Biblical proportion they turned that water into wine.

It’s all Relative

The story of Horse Heaven Hills wine grape growing begins with two main pioneering families – the Mercers and the Andrews.

Five generations of Mercers have farmed in Horse Heaven Hills since 1882, owning and managing the same land since 1940. They began as sheep herders and eventually added row crops becoming the first to supply bags of baby carrots to Costco. Still in the business of diversified agriculture – carrot, onion and many other crops grow between vineyard plots.

The story of the Andrews family began with George Smith and his son-in-law Bob Andrews. Smith busted out 100,000 acres of scrubland himself before 1940. Like the Mercers, the Andrews family worked mainly with livestock in the beginning and today owns and farms about 14,000 acres with 3100 planted to vine.

Much of the vineyard land is owned and operated by the Mercer and Andrews descendants or was purchased from them. Riding around on the broad plateau of Horse Heaven Hills with Linda Mercer is a series of, “Yes, that is Mercer property. “Oh yes, and that is too.” It feels as though everyone is a cousin or uncle or at least went to high school together. In this scrubland, the alder trees are spindly but the family trees are strong.

Wells Run Deep

In the 1950’s the first well was dug and as water spouted from the ground the future of Horse Heaven Hills changed course. Doug Rowell, Owner/Winemaker at McKinley Springs (the son-in-law of Bob Andrews), tells a story of his Uncle, Byron. Byron was a well-witcher, and reasonably renowned for his skill. He could not only predict where the water was, but how much, and whether or not it would be a “gusher.” Apparently, he was also easily bored. At one family reunion in the 1950’s, he grabbed his willow branches and started wandering around. Uncle Byron said, “There’s water here.” He predicted that it was a lot of water and that WHEN they dug the well they needed to be ready to cap it. It was going to be an artesian well. Andrews believed Byron, even if the thought seemed crazy to others, and the photos in the McKinley Springs tasting room show that Byron knew his craft. Soon, other farmers began applying for water rights and dipping into the sweet water that lay deep in the ground. Irrigation transformed the dryland wheat farms into green oases dotting the desert landscape.

Turning Water into Wine

In 1972 Don and Linda Mercer were the first in Horse Heaven Hills to transition from commercial row crops and fruit orchards into wine grapes. Irrigation, sourced from the Columbia River, was added in 1968. The Mercers began with Cabernet Sauvignon, Muscat Canelli and Orange Muscat. Many of the Cabernet Sauvignon vines planted throughout the Horse Heaven Hills have been sourced as cuttings from “Block 1,” the first Mercer vines.

Linda Mercer and the first grapevines planted in Horse Heaven Hills

The Andrews planted their first vineyard in 1980. Washington wine icon, Dr. Walter Clore encouraged the Mercer and Andrews families. Doug Rowell explains that Dr. Clore said, “I think we can do this if we do it right.” Rob Andrews, Louise and Bob’s son, wanted to give it a try. Bob told Rob he could have some land, but not the best land. Rowell chuckles, “Turns out that was better for the grapes anyway.” In 1986 three of the Andrews children (Rob, Sandy, and Scott) along with their spouses founded Andrews and Rowell, continuing the family farming tradition.

“The wine trade was different in the 1980’s,” explains Doug Rowell. “We grew the grapes and then had to find someone who wanted them.” Enter Columbia Crest, Chateau St. Michelle, and the wine boom of the mid 1990’s and these grape growers were in business.

Sandy and Doug Rowell at McKinley Springs Vineyard

A Taste of Heaven

Raymon McKee, Red Winemaker for Chateau Ste. Michelle remembers, “The first time I made Merlot from Canoe Ridge I said ‘oh, yeah!’” He goes on to explain that Horse Heaven Hills is a warm growing region with cool site expression. McKee believes the winds and soils contribute to pure red fruits, like cranberries, without under ripe vegetal notes. The heat produces rich luxurious tannins. “Horse Heaven Hills is magical.” McKee beams. “The tannins are fine but have weight like a silk sheet.” This is notable because without careful winemaking, the windy Horse Heaven Hills have the potential to lead to mouth-leathering tannins.

Raymon McKee sampling Merlot from Chateau Ste. Michelle’s Horse Heaven Hills fruit

Paul Champoux, Champoux Vineyard, credits the incredible balance of alcohol, tannins and acid found in Horse Heaven Hills wines to the diurnal temperature range experienced there. He compares Horse Heaven Hills to some warmer regions. Days may be 95 degrees but night time temperatures drop. This shift helps grapes ripen fully while maintaining balanced acidity. Jessica Munnell, winemaker for Mercer Estates, describes the fruit as elegant. “In Horse Heaven Hills reds I always get a high note of cherry and dusty feminine tannins.” She describes the structure of Horse Heaven Hills Merlot as “graceful power.”

Overall the profile tends to be purity of fruit, judicious use of oak, balanced acid, and integrated tannins. Most wineries are aging reds 2-3 years and releasing bottles that are ready to drink, with some reserve wines requiring 5-6 years to show best. These are wines that play well with food. Cabernet Sauvignon is king, followed closely by blends of Bordeaux varietals. An array of varietals, from Albarino to Zinfandel are available.

Discover Your Own Treasure

Horse Heaven Hills supplies 25% of Washington’s wine grapes and the majority is purchased by Chateau Ste. Michelle. So that is a good place to start. Look for the Columbia Crest H3 line or Chateau Ste. Michelle labels that say “Horse Heaven Vineyard” or “Canoe Ridge Vineyard.”

In addition to selling fruit, most Horse Heaven Hills growers devote a small percentage of their crop to producing wine under their own labels. In 2002 McKinley Springs was opened by the Andrews and Rowell families. In 2005 Rob and Brenda Mercer founded Mercer Wine Estates, which includes three tiers of estate wines plus a single label dedicated solely to charity: Mercer Estates, Mercer Estates Reserve, Mercer Canyon and Eagle & Plow. In 2006 Mike Andrews began making wine under the Coyote Canyon Winery label and also produces wine as H/H Estates. Fine wines are made by Alexandria Nicole Cellars whose vineyard neighbors Mercer’s.

A handful of vineyard/winemakers work independently of the Ste. Michelle labels. Martinez and Martinez is a small family-run operation of second generation wine folks (cousins to the Mercers). They use hand-picked fruit from Martinez and Alder Ridge Vineyards to make small lots of well structured wines. Champoux Vineyards superb fruit, including some of those original vines in Horse Heaven Hills planted by Bob and Linda Mercer, falls into the hands of an elite and lucky group of associate winemakers. Look for labels from Quilceda Creek, Powers Winery, Andrew Will Winery and Woodward Canyon Winery.

Value Appraisal

How much is Horse Heaven Hills treasure worth? Expect to pay half or less for a Horse Heaven Hills Cabernet Sauvignon compared to one of comparable quality from Napa. Quite the deal when you consider the many awards that Horse Heaven Hills wines have received. The 2005 Columbia Crest Cabernet Sauvignon Reserve was Wine Spectator’s number one wine of the year. This wine included a substantial amount of fruit from Horse Heaven Hills.

Visually, the Horse Heaven Hills does not fit the stereotypical image of “wine country.” The landscape is brown and vast. There are long stretches of nothing but barren, windblown hillside and shallow canyons, with only a few tenacious, scrubby trees and shrubs. Even the evocative name is a bit misleading. This “Horse Heaven” is more of a broad, gently sloping plateau between the Yakima and Columbia Rivers. Still today one can travel for miles without seeing another car, a gas station or even anything green. Many would have supposed the whole area to be too difficult to farm. Fortunately these growers discovered the treasure of Horse Heaven Hills.

For more stories about Horse Heaven Hills see articles from our colleagues Jameson Fink at Wine Without Worry and Mary Cressler at Vindulge.

The post Discovering Treasure in Horse Heaven Hills appeared first on Tasting Pour by Jade Helm.