Reustle Prayer Rock Vineyards – Tasting Pour by Jade Helm https://tastingpour.com Food, Wine, Pairings, Cocktails, Winery Stories Fri, 24 May 2019 15:23:49 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.26 103803954 Shrimp and Corn Soup with Grüner Veltliner #winepw https://tastingpour.com/2016/09/shrimp-and-corn-soup-with-gruner-veltliner.html/ https://tastingpour.com/2016/09/shrimp-and-corn-soup-with-gruner-veltliner.html/#comments Fri, 09 Sep 2016 23:00:58 +0000 https://tastingpour.com/?p=1701 Fresh corn from the Pitchfork and Crow CSA, a Wine Pairing Weekend assignment from Martin Redmond of Enofylz Wine Blog to pair Grüner Veltliner, and the mood boost that cooking gives me and I was off to the kitchen to create this shrimp and corn soup.  Classically an Austrian grape, I am proud to say...

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The post Shrimp and Corn Soup with Grüner Veltliner #winepw appeared first on Tasting Pour by Jade Helm.

]]> Fresh corn from the Pitchfork and Crow CSA, a Wine Pairing Weekend assignment from Martin Redmond of Enofylz Wine Blog to pair Grüner Veltliner, and the mood boost that cooking gives me and I was off to the kitchen to create this shrimp and corn soup.  Classically an Austrian grape, I am proud to say the first commercial Grüner in the US was from right here in Oregon.

Reustle Prayer Rock Vineyards Grüner Veltliner

Oregon is about much more than Pinot Noir, especially Southern Oregon.  Stephen Reustle makes 14ish estate grown wines that are all good to stellar.  Tasting is on the patio surrounded by gardens straight out of Narnia or in underground catacombs designed by the architect who built the Indiana Jones ride at Disneyland.  No lie.  He lives in Roseburg, Oregon.  You can’t make this stuff up.

Reustle Prayer Rock Vineyard

Stephen tells this story, “I was in Austria on a motorcycle tour of the Alps in 2001 and went into an expensive restaurant.  I asked the waiter to bring out what he thought was the best example of Austrian white wine, and he brought out a Grüner Veltliner (pronounced Velt-LEANER). Now at the time, I had been a wine collector for 20 years and had never heard of it before. But I tried it and thought it was simply sublime.”

He began producing Grüner in 2005.  We bought a few bottles when we visited last year and were happily drinking our way through the stash.  Then I got to taste a Reustle Grüner with some age.  I think it was the 2005.  Oh my, that aged Grüner was an experience – one I want to repeat.  So now I just go down to the cellar and drool over the bottles thinking, “One day, one day you will be mine.”

It was a sacrifice to open one for this pairing.  A restocking trip to Reustle Prayer Rock Vineyards is in order.

Reustle Prayer Rock Vineyards 2013 Gruner Veltliner

Reustle Prayer Rock Vineyards 2013 Grüner Veltliner:

A mineral driven nose leads to a richly luxurious sensory sensation on the palate flavored with honey, cantaloup, and apricot.  Food loving acid, perfectly balanced, and you are left with a tinge of spice on the finish.

Shrimp and Corn Soup

I had some fresh crispy ears of local sweet corn and wanted some soup but all of the recipes online dumped in a bunch of cream.  I like my pants to fit.  My version is lighter than most you will find but chocked full of flavor, natural sweetness, and I had to throw in some spice.

Shrimp and Corn Soup

5.0 from 2 reviews
Shrimp and Corn Soup
 
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This shrimp and corn soup leaves out the cream and adds in the natural sweetness of corn plus some spice.
Author:
Recipe type: Soup
Serves: 2
Ingredients
  • 1 lb shrimp, peeled and deveined
  • 1½ cups fresh corn kernels cut from the ear, about 3-4 ears of corn
  • 2 slices of bacon, chopped
  • 2 cups of fresh tomatoes, chopped
  • 3 Tbs. butter
  • 3 Tbs. chopped fresh herbs (I used basil)
  • ¾ tsp. curry powder
  • ¼ tsp powdered red pepper
  • ¼ tso paprika
  • ¼ tsp sea salt
  • 2 cups low sodium vegetable broth
  • cherry tomatoes and extra herbs to garnish
Instructions
  1. Melt the butter in a large pot until it browns.
  2. Add corn and stir to coat with butter.
  3. Add spices - salt, curry, red pepper, paprika and coat the corn.
  4. Cook 5 minutes careful not to let it stick.
  5. Add vegetable stock and bring to a simmer.
  6. Add tomatoes and herbs and heat through.
  7. Meanwhile cook the chopped bacon in a skillet and remove with slotted spoon. Leave any bacon drippings in pan.
  8. Transfer soup to food processor and puree. Feel free to leave it a little chunky.
  9. Return soup to pot and warm over low heat.
  10. Cook shrimp in pan with bacon drippings, adding butter to coat pan if necessary. Cook until pink and opaque.
  11. Ladle soup into two large bowls.
  12. Divide shrimp between bowls.
  13. Garnish with sliced cherry tomatoes and herbs.

 Learn more about Reustle Prayer Rock Vineyards and other Oregon Tasting Rooms You Should Visit.

Can’t wait to see what the other #winepw crew paired with Grüner Veltliner.

Click here for a list of past and future Wine Pairing Weekend events!

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]]> https://tastingpour.com/2016/09/shrimp-and-corn-soup-with-gruner-veltliner.html/feed/ 11 1701 En Papillote Blood Orange, Olive, Fennel & Cod https://tastingpour.com/2016/03/en-papillote-blood-orange-olive-fennel-cod.html/ https://tastingpour.com/2016/03/en-papillote-blood-orange-olive-fennel-cod.html/#comments Fri, 18 Mar 2016 05:14:42 +0000 https://tastingpour.com/?p=1379 Cooking fish en papillote is basically steaming fish.  You can enclose your fish and fixin’s in parchment paper but this requires some fishy origami and in our opinion sucks the easy from the recipe. Around here we call fish en papillote, “fish in foil packets,” and we like it because it an easy, yummy make...

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The post En Papillote Blood Orange, Olive, Fennel & Cod appeared first on Tasting Pour by Jade Helm.

]]> Cooking fish en papillote is basically steaming fish.  You can enclose your fish and fixin’s in parchment paper but this requires some fishy origami and in our opinion sucks the easy from the recipe. Around here we call fish en papillote, “fish in foil packets,” and we like it because it an easy, yummy make ahead meal – well at least a prep ahead meal.

En Papillote Blood Orange, Olive, Fennel

Fish en papillote is also highly adaptable.  Change the type of fish and the adornments with the season.  Choose a firm white fish that won’t fall apart – grouper or cod work well.  We like to do this make ahead meal in the summer when sweet tomatoes and basil are plentiful.

Sometime during the day you plan to serve- before work, your lunch break, before gym class assemble your fish and toppings.  Wrap in foil and stick in the fridge until ready to cook.  This is also great for a dinner party.  Serve with green salad and a flavored grain like cous cous.

En Papillote Blood Orange, Olive, Fennel, Cod, Reustle Prayer Rock Sauvignon Blanc

Whether a dinner party or just a party worthy dinner,  fish en papillote is even better with wine.  We chose a Sauvignon Blanc from Reustle Prayer Rock Vineyards to match the lightness of this meal and the acidic citrusy flavors of the lemon and blood orange.  Don’t overthink it.  This is an easy pairing.  Result Prayer Rock Vineyards is one of our favorite stops in Oregon’s Umpqua Valley.  Seldom do you find a winery that crafts 14+ varietals and blends, all estate grown, and manages to make them all award winning quality. We cannot visit without bringing back a trunkful of wine the only hard decision is which ones to buy.

This article is part of a collaborative group called Fish Friday Foodies.  Once a month participants post a fish recipe based on a theme.  This month was hosted by Karen’s Kitchen Stories.  Now for our recipe and a host of other en papillote recipes to try.

En Papillote - Blood Orange, Olive, Fennel & Cod
 
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Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 2 fillet of firm white fish
  • 1 blood orange
  • 1 lemon
  • 8 black olives, sliced
  • 2 Tbs. chopped fresh fennel fronds
  • red pepper flakes
  • 1 Tbs. butter, cut into small cubes
  • salt and pepper to taste
Instructions
  1. Rinse fillets and pat dry. Sprinkle with salt and pepper. Place each on separate sheet of aluminum foil.
  2. Slice ½ of the blood orange and ½ of the lemon into thin slices With a sharp knife remove the peel and pith. Reserve other half of citrus to wedge for garnish.
  3. Top each fillet with ½ of the blood orange and lemon slices, black olives, fennel fronds, butter.
  4. Sprinkle with red pepper flakes.
  5. Enclose fillets in foil pouches and put on baking sheet.
  6. Cook at 500 degrees until fish flakes. Approximately 10-15 minutes depending on thickness.
  7. Remove from pouches and serve garnished with citrus wedges.


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