Biodynamic wines can be a confusing term.  For some clarification and hints for how to know if a wine is Biodynamic please see Biodynamic Wines for Earth Day.  If you’d rather get right into the food and wine pairings then let’s go.

We’ve all been cooking and sipping and recipe testing to bring you carefully created pairing suggestions for these handcrafted wines.  Please check out these posts and join us on Twitter from 8am -9am PT Saturday May 11 to discuss.  Just follow #winepw.

• David of Cooking Chat has prepared “Salmon, Farro and Mushrooms with Winderlea Pinot Noir”
• Camilla of Culinary Adventures with Camila is celebrating with “Simple Pleasures, A Birthday Cheeseboard, & Keeler Estate Vineyards’ 2017 Terracotta Amphorae Riesling“
• Jill of L’Occasion writes about “Peace, Bread, Land and Wine’: A Meal With Brooks Winery“
• Jennifer of Vino Travels will share “Biodynamic Wines of the Willamette Valley with King Estate“
• Lori of Dracaena Wines will present “Continuing the Biodynamic Legacy #WinePW“
• Jane from Always Ravenous pairs “Wild Alaskan Salmon with Herbed Ricotta and Oregon Pinot Noir”
• Pinny of Chinese Food and Wine Pairings combines “Biodynamic Grüner Veltliner and Pinot Noir from Johan Vineyards Plus Surf ‘n’ Turf Dinner”
• Linda of My Full Wine Glass shares “Ode to Oregon: Johan’s Biodynamic Expression of Place (#WinePW)”
• Gwendolyn Alley from Wine Predator will present “Our land is our life and our life is our wine” — Cooper Mountain Pinot Paired with Duck #WinePW
• Deana from Asian Test Kitchen has whipped up “Oregon Orange Wine Sparkles with Indian Curry”
• Wendy Klik A Day in the Life on the Farm discovers “Dammit!! These are some great wines from Willamette.
• Lauren Walsh of The Swirling Dervish will tempt us with “Pork Loin, Mushrooms, and Fiddlehead Ferns Meet Biodynamic Pinot Noir from Bergström Wines (#WinePW)”
• Martin of Enofylz Wine Blog brings us “A Taste of Cooper Mountain Vineyards at the Table #WinePW“
• Jeff of Food Wine Click is pairing “Biodynamic Willamette Valley with Brick House and Harissa Chicken”
• Payal of Keep the Peas is presenting “Living off the Land: King Estate Pinot Noir + Mushroom Pâté”
• Rupal of Syrah Queen is sharing “Maysara Winery – Iranian Immigrants Achieving The American Dream”
• Jade of Tasting Pour will share “Thai Green Curry Rockfish and Montinore Estate Gewurztraminer #WinePW”
• Nicole of Somm’s Table shares “A Hunt for a Biodynamic Williamette Valley Wine: Johan Vineyards Farmland Pinot Noir and Salmon“

For my pairing I made Thai Curry Rockfish with Montinore Estate 2016 Gewurztraminer Reserve from Willamette Valley.  This was a triple threat of a special treat.

The Winery: Montinore Estate

Montinore Estate has effected the world of Biodynamic wines in a big way – literally. In fact, Demeter USA, the certifying agency for Biodynamic farming, recently reported that Montinore Estate is the country’s largest producer of certified estate wines made from Biodynamic grapes. This is because of the leadership of Rudy Marchesi, president and chief viticulturist at Montinore Estate. Many people think Biodynamic farming methods are only feasible on small farms.  Marchesi turned that theory on its ear when he successfully converted the 240 estate at Montinore to Biodynamic.

Montinore Estate
photo Andrea Johnson

Marchesi does not just serve as an example of what can be accomplished, he creates opportunities to share knowledge and provide education.  Marchesi has hosted many Biodynamic educational events over the years including a pre-conference workshop at last year’s Biodynamic Association conference. Most recently, Rudy was one of nine growers- and the only American- asked to join the International Biodynamic Viticulture Group, that will be promoting Biodynamic viticulture and winemaking education around the globe, including creating an international web-based forum for Biodynamic winegrowers.  Marchesi is also the Chairman of the Board of Directors of Demeter USA.

I had the privilege of interviewing Marchesi last year when he was named Oregon Wine Press Person of the Year.  For more details about his contributions please see my interview with Rudy Marchesi here.

Rudy Marchesi
photo Andrea Johnson

The Wine: Montinore Estate 2016 Gewurtzraminer Reserve, Willamette Valley

We kind of loved this Gewurztraminer (sponsored sample).  To me this grape can be hard to get right.  They are usually way fun to smell but sometimes the flavors can be overwhelming and they can feel heavy on the palate.  But this one was FABULOUS!  Lots of spice – white pepper, coriander, fresh ginger – with the fresh aromas of wildflowers and roses, sweet peach and nectarine, and finally blood orange oil.  It screamed for Thai food and then it screamed to accompany our neighborhood walk to see the spring flowers.

The Dish: Thai Curry Rockfish

There aren’t very many food products I use from a jar.  But I make a few exceptions and these can really save me on a busy weeknight.  Here is one of my favorite timesavers: Thai Green Curry Simmer Sauce from Trader Joe’s.  I understand all of the words in the ingredients label. Actual edible ingredients like coconut milk, lemon grass, Kaffir lime peel, coriander etc.

All you need for a quick meal that won’t heat up the kitchen is some fresh veg, local fish, and rice or zoodles.

I would like to extend a special thank you to the writers, Willamette Valley Wine Association,  Emily Kaplan Petterson of EKP Media, and the following sponsoring wineries:

Cooper Mountain. Keeler Estate, Brooks Winery, Brick House, King Estate, Johan Vineyards, Maysara Winery, Montinore Estate, Winderlea Vineyard and Winery

The post Thai Green Curry Rockfish and Montinore Estate Gewurztraminer #winepw appeared first on Tasting Pour by Jade Helm.

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.

Check out Jade’s appearance on the KGW – TV news to taste these Holiday Wines with Cassidy and scroll down for more information.

Holiday Wines

All of these wines are available in Portland in stores like New Seasons and Fred Meyer.  If you can’t find these labels, still go for these styles.

Argyle 2015 Vintage Brut from Willamette Valley – $Mid 20’s

Holidays without bubbles make me sad. This is a great welcome wine and can transition into a dinner pairing.  OR if you are having a Holiday Brunch this would be great quiche, lox and bagels, etc.  Finally if are going to a Holiday Party and don’t know what to bring – sparkling wines are always a good addition.  This wine from Argyle is a traditional method sparkling made with traditional Champagne grapes – Pinot Noir, Chardonnay, and Pinot Meunier. And y’all it is stunning.

Stoller Family Estates 2016 Reserve Chardonnay from Dundee Hills – $Low 30’s

For white wine lovers Chardonnay can be a “go to” grape. It is hard to get a good balance of fruit, acid, and a bit of the oak so many love AND get that all at a good price.  This Chardonnay from Stoller delivers and will pair with many holiday dishes – chicken and dressing, ham, soup and veggie starters.

Bjornson Vineyard 2014 Estate Pinot Noir from Eola-Amity Hills – $Mid 20’s

Pinot Noir is such a versatile red wine.  Lots of red fruit and not too much tannin, makes it easy to pair with a variety of dishes. This lovely one from Bjornson could easily go with everything from salmon, to turkey, to lamb. If you are buying one wine for your Holiday meal, get this one.

Dunham Cellars 2016 Three Legged Red from Washington – $Under 20

For those guests and dishes that call for more intense dark fruits a red blend can really fit the bill.  This blend of Cabernet Sauvignon, Merlot, and Syrah is big, fruity and cheerful.  It would be a crowd pleaser.

The post Holiday Wines For Every Palate and Pairing appeared first on Tasting Pour by Jade Helm.

Apple Upside Down Cake

As part of a #winepw group post, we recently paired it with a 2016 BOLLIG-LEHNERT RIESLING SPATLESE FROM PIESPORTER GOLDTROPHFCHEN  and 2016 GEORG ALBRECHT SCNEIDER NIERSTEINER HIPPING RIESLING SPATLESE with great success (sponsored).  See Coq Au Riesling for more about this wine, other German Riesling pairings, and of course the recipe for Coq Au Riesling.

The post Apple Upside Down Cake appeared first on Tasting Pour by Jade Helm.

Coq Au Riesling

I was excited to see quite a number of different German regions and grapes in our line up.  I’ll just share our faves.

German Wine Tasting Notes

Fitz Riesling Sekt Extra Trocken from Pfalz

It is always fun to get a sparkling Riesling. This would have been made in the Tank Method similar to Prosecco to allow the lovely fruitiness to stand out.  Slightly off dry with tons of bubbles. Meyer Lemon on a shy nose followed by light peach, a hint of petrol, floral, and pineapple on the finish.

2016 Dr. Nagler Riesling Kabinett from Rheingau

Such a wonderful treat to have a Riesling from this region of Germany.  Tangelo zest, peach, floral and a hint of petrol on the nose.  Fantastic acid with slatey minerality, lovely peach, wafting floral notes, and tart white grapefruit undertones.

A couple of Spatlese really stood out paired with dinner and dessert

2016 GEORG ALBRECHT SCNEIDER NIERSTEINER HIPPING RIESLING SPATLESE 

The sweeter of the two Spatlese and destined for aging if you can wait that long. Toasteed pineapple, candied tangerine peel, cutie oranges, peach, petrol and slate on the nose. Sweet and balanced palate with a crazy fruity rush of all the things you enjoyed on the nose.

2016 Bollig-Lehnert Riesling Spatlese from Piesporter Goldtrophfchen

Wow. Simply wow.  This single vineyard Riesling from the village of Piesport was an absolute delight.  For such a beautifully delicate wine the nose was so complex with mandarin orange, lime, slate, and spicy Asian Pear.  All of these lovely aromas repeat on the palate with  zippy, racy acidity.  This spatlese was perfect with our Apple Upside Down Cake. Click for recipe.

I cannot wait to see what our #winepw friends thought of these wines and more importantly what wonderful pairings they shared.  Don’t miss a single one.

• Camilla of Culinary Adventures with Camilla will be tempting us with “Feasting for Sankt Nikolaus Tag: German Sips, Schweineschnitzel, Spätzle, and Sauerkraut”
• Kat from Bacchus Travel & Tours will share “A German Holiday Celebration #winePW“
• Sarah from Curious Cuisinière is pairing “Chicken Schnitzel and German Riesling“
• Deanna of Asian Test Kitchen will discuss “German Riesling: The Default Asian Food Pairing #winePW“
• Jade of TastingPour will tempt us with “Coq Au Riesling #winePW“
• Jeff from FoodWineClick discusses “50 Shades of Kabinett Riesling“
• Michelle of Rockin Red Blog will share “German Wines: Expect The Unexpected #WinePW“
• Jill from L’Occasion will “Outfit Your Holiday Table With German Wines“
• Jane from Always Ravenous will share “Food Pairings with German Riesling #winepw“
• David of Cooking Chat has prepared “Chicken Sausage Veggie Bowl with German Riesling“
• Gwendolyn from wine predator will enjoy “German Riesling and Fun Fondue With Friends for #WinePW“
• Cindy of Grape Experiences has you covered with “Your Party Planning Checklist: Must-Have German Rieslings“
• Rupal from Journeys of A Syrah Queen will share “Rieslings For The Holidays“
• Wendy from A Day in the Life on the Farm will be “Celebrating St. Nicholas Day”
• Jennifer of Vino Travels – An Italian Wine Blog will share “Everyday Pairings with German Riesling”
• Nancy at Pull That Cork will share “Two Styles of German Wine and a Meal for Both #winePW“

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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

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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?

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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.

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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?

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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

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