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.

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.

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

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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.

Many people think that bourbon has to come from Kentucky but that is not true.  We encourage you to try some Oregon bourbon or look for locally made bourbon in your neck of the woods.

Jade visited the set of Portland Today to taste Oregon bourbon, mix up some mint juleps, and show off her hat. Read on for more details on Oregon bourbon and the mint julep recipe.

What Makes Bourbon, Bourbon

Lots of people think bourbon comes only from Kentucky, but this whisky can be made anywhere in the US- even Oregon!  Here’s what makes bourbon, bourbon:

• At least 51% corn – that’s why it is rich and kind of sweet
• Aged at least 2 years in new charred oak barrels – that is why it tastes of vanilla, spice, coconut and caramel and where bourbon gets its amber color

3 Oregon Bourbons to Try

Eastside Distilling Burnside Oregon Oaked Bourbon – Portland – $29.95

Update: I have since learned that Burnside Blended Bourbon is not made entirely in Oregon as the other bourbons listed in this segment.  See correction.

When people learned we were taste testing Oregon bourbons we started hearing “Burnside” from all sides.  Even the guy I called to take care of my fruit trees texted me out of the blue that he recommends Burnside Bourbon.  We had already selected Burnside Blended Oregon Oaked Bourbon, but it was nice to know we were on the right track! Made in Portland, even using Oregon Oak for aging, catch the caramel and butterscotch notes. And a super deal on that price.

Where to find:

• Bars, restaurants, liquor stores across the country
• Taste all of their spirits at their tasting room Southeast Distillery Row, 1512 SE 7th Ave, Portland

New Deal Distillery Distiller’s Reserve Bourbon – Portland – $39.95 

Made right in Portland’s SE Industrial District, this bourbon is smooth and rich. Make into a cocktail or in all honesty I’d just sip this one.  And do you know how hard it is to find a bourbon fine enough for sipping in this price range?  Vanilla, pipe tobacco, caramel, raisin, and molasses.  Everything is done in-house with local ingredients and Bull Run water.

Where to find

• Oregon liquor stores
• Select farmer’s markets, cocktail lounges, events
• In their tasting room at 900 SE Salmon, Portland. You can also taste their run, liqueurs, gin, vodka, etc.

Oregon Spirit Distillers- Straight American Bourbon Whiskey – Bend – $45

2017 San Francisco World Spirits Competition Double Gold AND Best of Class
2017 San Francisco World Spirits Competition Best Craft Distilled Whiskey

Super local, using local grains and Cascade Mountain water, and crafting from grinding the grain through to the first sip.   This is a four grain bourbon (corn, rye, wheat, malted barley) aged 4 years in new American white oak barrels. Taste the sweet Oregon corn and then finish with a spicy cinnamon from the rye.

Where to find:

• Oregon liquor stores
• Some products shipped to 24 states!
• Lucky Oregonians can taste everything (including gin and killer absinthe) and get tours and mini cocktails – 740 NE 1st Street, Bend

Mint Juleps & Kentucky Derby – Fun Facts

• The Kentucky Derby is the longest running sporting event in the United States, dating back to 1875.
• The grandson of William Clark (of Lewis and Clark) started the Kentucky Derby. His name was Colonel Meriwether Lewis Clark
• The mint julep became the official cocktail of the Kentucky Derby in 1938.
• Mint juleps are served over shaved or crushed ice in sterling cups that will be nice and frosty on a warm Kentucky day.
• Approximately 120,000 mint juleps are served at the Kentucky Derby.
• That’s 10,000 bottles of bourbon 60,000 tons of ice, 1,000 pounds of mint.
• Virginia farmers once drank mint juleps in the morning to give a coffee like jolt to their day and a restorative elixir to their constitutions.

The post Oregon Bourbon and Mint Juleps 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.

We discovered the Sazerac on a trip to New Orleans a few years ago and we’ve been mixing them up at home ever since.  Click to read about the full story of the famous Sazerac Bar.

Get the cocktail lowdown on the segment Jade did with KGW Portland Today and keep reading for more details and an Oregon Sazerac recipe.

What is Mardi Gras

French for “Fat Tuesday.” Mardi Gras marks the end of Carnivale celebrations which can stretch over several weeks (this year in New Orleans it begins Jan 6th).  But Fat Tuesday marks the last day of indulgence before Ash Wednesday leading to the season of Lent and Easter.

What is a Sazerac

What some call the first American Cocktail, the Sazerac was the first branded American Cocktail in 1850.  It is shrouded with some mystery and voodoo from the anise flavored Absinthe that was once banned in France for reputing to cause hallucinations and mental illness.  And it completely changed course due to a very bad pesky bug. Let’s break down the ingredients we used and tell the story along the way…

Oregon Sazeracs on Portland Today KGW

First the Bitter Truth

The creation of the Sazerac dates back to 1838 and is credited to Antoine Amedie Peychaud.  He owned an apothecary in New Orleans and made up his own bitters which he mixed with French Brandy to serve his friends.  Peychaud’s Bitters have an anise, cherry flavor and are a Sazerac staple.  While there are some fantastic bitters made in Oregon by Bitter Housewife and Portland Bitters Project, Peychaud’s is the defining ingredient in a Sazerac  so we kept it in our Oregon Sazerac. Don’t worry, you’ll see Tasting Pour use Oregon bitters, hopefully soon.

What are bitters?  Bitters are a high proof based spirit – like vodka – infused with botanicals. They aren’t necessarily bitter but can add spice, floral, sweet, fruity, and bitter flavors to a cocktail.

 Grapes Die, We Drink Rye

Sazeracs were originally made with Cognac, a French Brandy.  Then a ding dong bug from the US ruined everything.  Phylloxera made its way to Europe and began chomping on the roots of susceptible grape vines.  This lead to the mass destruction of vineyards in Europe, especially France in the late 1800s.  Since Cognac is made from grapes, rye whiskey replaced Cognac in the Sazerac. There is even a Sazerac brand Rye Whiskey.  Luckily, it was discovered that some American rootstocks are resistant to phylloxera and these were grafted onto European vines.  Today we have a choice of the traditional brandy based Sazerac or one based with rye whiskey.

We tried both using Ransom Spirits Oregon Rye Barley Wheat Whiskey from Sheridan and McMenamins High Council Brandy from Hillsboro.

Ransom Spirits Rye Barley Wheat whiskey is made with grains grown in Oregon and all of the production takes place locally.  Pot distilled and aged 24 months in old French barrels this Rye version of the Sazerac has a little more bite and spice and is Jade’s favorite.  We are fans of the whole Ransome Spirits line up and they also have great wine. Give them a try at their tasting room the next time you are in McMinnville.  See more about what Jade had to say about them in this article in Northwest Travel and Life Magazine – 4 Wine Hotspots.

Made from Northwest sourced Semillon, Chardonnay, and Viogner, McMenamins High Council Brandy is distilled at Cornelius Pass Roadhouse Distillery in Hillsboro using  a century old charantais alembic Cognac pot.  It is then aged in French oak for four years. This brandy version of the Sazerac is smooth, fruity and dangerous and was Rod’s favorite.

Visions of Absinthe

Absinthe is an anise and wormwood flavored distilled spirit, made from aniseed, fennel and wormwood.  It was very popular in France, especially among artistic types like Degas and Toulouse-Lautrec, partly because it was said to boost creativity.  Alternative facts  that absinthe abuse caused hallucinations and was associated with mental illness caused France to ban absinthe production in 1915.  We know today that absinthe is just as safe as any other high proof distilled spirit and it has been legal to make and sell in the US for years.

Absinthe is made by infusing a high proof spirit with herbs and botanicals and then distilling in an alembic pot still.  It is then warmed and infused again with herbs and spirits to strengthen flavor and color.

The Wormwood Society is a great source for more absinthe info.

We used Lucid Absinthe Superieure. It is made in Saumur in France’s Loire Valley in traditional absinthe pot stills. Bottled and distributed by Hood River Distillers it claims to be the first absinthe legally available in the US following the ban.

Do you have local producers you can use to make a Sazerac?  Tell us in the comments.

The post Sazerac – Oregon Style appeared first on Tasting Pour by Jade Helm.

I have made this winter squash risotto many times – with all different kinds of winter squash.  But I have always used dry white wine as an ingredient.  This time the winter squash was so naturally sweet, so perfectly caramelized and roasty, I thought why not throw in a sweet wine!  I know not everyone hosts wine tastings and has a handful of open dessert wines in the fridge.  But I bet most of you have something – marsala, a sweet sherry, maybe a liqueur from the cocktail cabinet ?  And if you don’t you can get sweeter Rieslings pretty cheap from Chateau St. Michelle at most any grocery.  Just don’t use “cooking wine” or “sherry vinegar”.  Not the same.

So I substituted the dry wine for a sweet tawny port and the result was decadent.  We served it with our Cauliflower Soup with Fennel Croutons .

Mark was “feeding a cold” and went back for seconds. It was pure comfort food but chockfull of veggies.  Think more satisfying than mac – n – cheese plus healthier.

The post Winter Squash Risotto with Tawny Port 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.

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