Wines for Spring

I believe you can drink any wine you want any time of year. But there are certain styles I tend to crave with the season.  Check out the suggestions I shared on KGW 4 o’clock news and keep reading for more detailed info.

Erath 2018 Oregon Rose of  Pinot Noir

Rose is a great way to launch into the new season.  What I love about this rose of Pinot Noir from Erath is how beautifully it goes with food. It is finally the time of year when a well made salad can be a meal.  Think fresh greens with smoked salmon, goat cheese, and citrus or  strawberries, herbed chicken, and candied walnuts.  We paired with bagel and lox – that’s right if you think wine doesn’t go with breakfast, you are doing breakfast wrong.  Elegantly scented with strawberry, melon, stone fruit and florals this rose is the perfect accompaniment to spring meals.  You can find it just about anywhere fine wines are sold ~ $14

Maryhill Winery 2018 Otis Vineyard  Proprietor’s Reserve Albarino

Fresh flowers, light melon, a little white peach and citrus, Maryhill Winery delivers the perfect wine for spring with this gorgeous Albarino.  I can’t think of a better place to sip this Albarino than at Maryhill’s newest tasting room on the Vancouver USA water front – like on the patio, right on the shores of the Columbia River. Albarino ~$22 – sold where fine wines are sold.

Expect all of the music, menus, upcoming special events, and fabulous wines Maryhill is known to deliver.

Grand Opening events are this weekend:

• Saturday, April 13, 2019: Public Grand Opening Celebration, 11 a.m.–9 p.m., music by Sundae + Mr. Goessl, 4 p.m.–8 p.m.
• Sunday, April 14, 2019: Public Grand Opening Celebration, 11 a.m.–9 p.m., music by Jessie Marquez, 2 p.m.–5 p.m.
• Regular Hours 11 a – 9 p Daily
• 

Borealis from Montinore Estate

This is pure springtime in a glass. Like a field of wildflowers and sweet grass with white peach and light pineapple – so very aromatic.  A blend of some of the prettiest scented grapes – Muller Thurgau, Riesling, Gewurztraminer, and Pinot Gris.  Borealis is named for these “Northern Whites” classic to Alsace. (Get it?  Like “Northern Lights”) Full bodied and lush, yet crisp, with a hint of sweetness. It is perfect for sipping on a springtime evening and goes great with food. We had it with spicy Indian and it was perfect.  Plus it is organic.  Available in many states where fine wines are sold ~$16

The post Wines for Spring appeared first on Tasting Pour by Jade Helm.

Because we live in Oregon we stuck with cool wines that are abundantly available here.  You can find these specific wines and these general grapes and styles anywhere.

We think a hallmark of a good summer wine is it can be enjoyed with or without food.  A porch swing, outdoor concert, or picnic summer wine should be as good paired with just a glass and friends as with a meal.

Check out our segment on KGW’s Portland Today and then keep reading for more details on these perfect for summer wines.  Y’all will have to forgive the fact that I am feverish in this video and have lost my voice – darn awful summer cold.

Summer Wines – Rose

While we think rose can be a year round wine, it comes into its own as a summer wine.  Just the array of colors reminds of summer gardens in full bloom.  We selected:

2017 Duck Pond Fries Family Cellars Rose of Pinot Noir Willamette Valley $20

Ballerina pink with light floral and and strawberry notes. Crisp, refreshing, citrusy and light.

See Rose Roundup for some other rose recommendations.

Summer Wines – Pinot Gris

We love pinot gris for summer wines because it is fruity and rich but still has refreshing acid.  While most made in Oregon fit this description, this grape can also be tart and citrusy.

Buyer’s Tip: If you want stone fruit and richness ask your wine steward for an Alsatian style Pinot Gris.  If you want tart and citrusy ask for an Italian style Pinot Gris aka Pinot Grigio. 

We selected:

2017 Elk Cove Vineyards Pinot Gris Willamette Valley $19

Rich with stone fruit and melon.

Summer Wines – Pinot Noir

Red wine lovers, don’t despair!  You can have your summer wine and your red wine too!  Pinot Noir typically has less drying tannin than bigger reds like Cabernet Sauvignon.  This makes it much more sippable for summer.  If you find one that says “Whole Cluster” this will be lighter with fresher fruits and less tannin. It can even be served slightly chilled!

Buyer’s Tip: Pinot Noir is a good choice for a red summer wine. Even better, look for one that says “Whole Cluster” on the label.

We selected:

2017 Willamette Valley Vineyards Whole Cluster Pinot Noir Willamette Valley $24

Raspberry, cherry, vanilla, and juiciness.

What are some of your favorite summer wines?

The post Summer Wines appeared first on Tasting Pour by Jade Helm.

credit Oregon Wine Press

2017 Bells Up Winery Prelude Estate Vineyard Rosé of Pinot Noir Chehalem Mountain $22

From beginning to end this rose screams cherry – tart, fresh mouth puckering pie cherry like you just picked one off the tree.  Color, nose and palate agree – cherry is the way to be.  Perfectly refreshingly dry and balanced.  Great food rose that reminds of a Spanish style – try with paella.

2017 Wy’East Vineyards Estate Grown Rosé of Pinot Noir Columbia Gorge $24

Ballet slipper pink in the glass with aromas of sour cherry bread, light rose notes, and strawberry.  Very dry and light on the palate with tart lime and a mellow golden delicious apple peel that grows on the finish.

2017 Duck Pond Fries Family Cellars Hyde Vineyards Rosé of Pinot Noir Willamette Valley $20

Pale ballerina pink with aromas just as pretty.  Peach and apricot stone fruits, slightly sweet green herbal notes, and the welcoming smell of dough rising.  A citrusy palate with flavors of key lime and lemon and a salty sweet citrus ending.

2017 Sokol Blosser Estate Cuvee Rosé of Pinot Noir Dundee Hills $25

A wisp of pink with an allusive nose to match. Peach with a hint of vanilla and something that reminds of a new book. Or maybe it seems just the pairing for a summer read. Round and smooth on the palate with tart pink grapefruit, early season strawberry, hay, and almond appearing on the finish.

2017 Lumos Chiquita Estate Rosé of Pinot Noir Oregon $25

A shade of salmon with lots of orange toned aromas and flavors.  Juicy strawberry, floral notes, and orange spiced tea entice on the nose.  Dry with savory spice and a combination of fresh orange flesh and spiced orange peel on a bright, but dry, long, sophisticated finish.

2017 Mt. Hood Winery Estate Bottled Rosé of Pinot Noir Columbia Gorge $22

The elegant hue of a “pink” champagne. If you sip it quickly there is some fleeting effervescence.  Bing cherry and the light crisp green aromas of spring lettuce on the nose. A dangerous little bit of sweetness quickly balanced with fresh acidity. The finish is tangerine flavored and pleasantly textured.

2017 Torii Mor Rosé of Pinot Noir Willamette Valley $18

Blush pink with definite notes of watermelon, added complexity of minerality, and a floral line  of tea rose. Bright and juicy with tart lemon, lime, ruby red grapefruit citrus, deeper flavors of orange peel and peach, and a dry crisp clean finish.

2017 Rex Hill Rosé of Pinot Noir Willamette Valley $28

Peach fuzz pink with subdued aromas of straw, mineral, yeasty dough rising, and barely ripe peach.  The shyness ends on the first sip. Bright and zingy acidity, dry with mandarin and stone fruit, and an exclamation point of a finish.

2017 Pebblestone Cellars Rosé of Grenache Rogue Valley $22

Sweet piglet pink with a nose just as fun.  Aromas of honeydew, strawberry, lilac, and apricot on the cusp of ripeness.  Fruity and juicy from start to finish with flavors of zesty mandarin adding complexity and white pepper coming through on a long finish.  Good rose for dinner pairing.

2017 Maryhill Rosé of Sangiovese Columbia Valley $16

Bright carnation pink with fruit forward aromas – cherry and strawberry – mingled with the fresh grass and wildflower smells of a sun warmed meadow.  A very cheery cherry palate with bright bing cherry throughout and a rounder marzipan finish.

2016 Whitetail Ridge Vineyard Rosé Umpqua Valley $17

Raspberry beret – the kind you find in a fine wine store.   Truly raspberry in color and aroma mixed with freshly cut hay, warm fuzzy peach, and mixed Willamette Valley berry pie.  Pie berry flavors continue on the palate and are joined with lemon sun brewed black tea, a hint of vanilla, salted caramel, and a grassy note on the finish.

2017 Viento Rosé of Tempranillo/Riesling Columbia Gorge $20

Ballet pink with a hint of effervescence and a nose of yeasty bread, cherry, almond, peach and hazelnut.  This is a wine of subtle elegance without a bit shyness. The palate is cherry marzipan, tart cranberry, and little peach flavored lift at the end.

A version of this article first appeared in Oregon Wine Press.

The post Oregon Rosé Round Up appeared first on Tasting Pour by Jade Helm.

WIN

2 FREE TICKETS!

Chris Isaak in Concert 

SATURDAY, June 16TH  7:00

Maryhill Winery and Amphitheater

HOW TO ENTER OUR DRAWING:

1. SUBSCRIBE TO TASTING POUR’S EMAIL LIST AND COMMENT BELOW ON THIS POST “I JUST SUBSCRIBED, I WANNA WIN CHRIS ISAAK TICKETS.”

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Contest ends midnight Pacific Time. Wednesday, June 13th.  One winner, chosen at random, will receive an email from Tasting Pour by noon Thursday, June 14th and will be added to the guest list! If you are not the lucky winner tickets can be purchased while supplies last.

Jade will be on KGW Portland Today June 6th to talk about this Chris Isaak concert at Maryhill plus give you a little sneak peak at the Eola Wine Cellars Concert Series at Legacy Vineyard and Willamette Valley Chamber Music Festival with wines from J. Christopher.  Be sure to subscribe. There is more to come on these concerts and you guessed it MORE FREE TICKETS.

Check out the clip and keep reading for more info on concerts at Maryhill Winery and Amphitheater. And if you are looking for a new fave hashtag to follow, I am starting a #drinkinthepnw that will be all about travel, food, beverages, lodging, events etc in the PNW>

Music at Maryhill Winery and Amphitheater

credit Jesse Larvick

The Gorge, the Columbia River, a 4,000 seat amphitheater, the setting sun – what a fabulous place to enjoy an evening of wine and music. Here’s everything you need to know about concerts at Maryhill.

2018 Summer Concert Series at Maryhill

June 16th – Chris Isaak

June 17th Michael Franti and Spearhead

August 25th  Ben Harper & Charlie Musselwhite

Terrace Music at Maryhill

Even if you miss the big concerts, there is music on the terrace every weekend from Memorial Day through September.  Here’s the 2018 Terrace Music Line-up

Wine at Maryhill

There is a big line up of delicious wines at Maryhill. But I cannot think of anything much better than a glass of rose at an outdoor concert while the sun slips away.

Chris Isaak

“In the course of Chris Isaak’s career, he has released nine extraordinary albums, twelve singles, been nominated for two Grammy awards, acted in several motion pictures and starred in his own critically acclaimed TV series. His legendary shows with his longtime band Silvertone have entertained tens of thousands of people for over two decades. Even his hair has its own fan club,” ChrisIsaak.com.  Y’all know him for Wicked Game, Baby Did a Bad Bad Thing, and so much more!

The post Win 2 Tickets to Chris Isaak in Concert 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.

I am always looking for make ahead appetizers that can be served cold or room temperature.  This is all that plus, a little sweet, a little minty, a little tangy, super fresh tasting and it pairs with almost any summer white you might open.

I am a huge fan of traditional basil pesto but I have to say this Sweet Pea Pesto is winning.  First you can make it with  frozen peas.  Sue almost looked apologetic when she told me that.  Are you kidding? I can get frozen peas year round plus, hello how many vegetable servings is that?  I used Green Giant Brand 12 oz Sweet Pea Steamers.

Second, while I have not done the math this has to be less fattening than basil pesto because there aren’t nuts.  If am wrong don’t tell me.  Finally, it isn’t nearly as garlicky, in fact you could omit the garlic completely.  Eat up then pucker up because you will still be kissable.

The recipe was a deconstructed version of pesto when I got it. I have reconstructed it and played with different  ratios.  It is hard to mess up and you can make it to your taste.

I first made it as a spread for our Rosé on Rose Street.  Since then I have had it for breakfast, spread on a cracker and topped with slices of hard boiled egg.  And spooned on top of oven baked rockfish.  I think you could layer it on cardboard and it would be good.

As far as a wine to pair…

I was absolutely blown away by Troon Vineyard 2014 Applegate Valley, Southern Oregon Vermentino. I don’t have a ton of experience with this white Italian grape but many white Italian wines seem to be mostly citrus flavor and acid.  This reminded me of a Chardonnay IF the bottle managed to capture every ounce of flavor a Chard can give on its own plus the texture and flavor of French Oak.  So often Chardonnay is one or the other or worse neither and I get bored or angry.  The more I tasted the Vermentino the more I loved it.  And folks it is a steal at $25.  Don’t serve it too cold – think white Burgundy temperature – and you will get major aromatics – lemon pound cake, banana bread, vanilla, apple, floral, marzipan and Old World minerality that keeps you coming back for more.  Delicate, beautiful, bright.  It speaks quietly but has a lot to say so  settle in and enjoy a good long conversation that will keep you interested until the end.

AND because there are so many beautiful summer wines and this sweet pea pesto is some freaking awesome and versatile here are some suggestions:

Riesling: In addition to Brandborg Vineyard and Winery’s originally listed, Domain Pouillon has a fantastic own rooted old vine Riesling in their tasting room in Lyle, WA.  I just had the pleasure of tasting Rain Dance Vineyards Riesling and would highly recommend. We are always fans of Chehalem Winery’s Riesling – especially Corral Creek Vineyards.

Viognier: Southern Oregon is a great place for affordable, well made Viognier. Try Dobbes Family Estate Viognier sourced from (Rogue Valley), Ledger David Cellars Rogue Valley Viognier, and Cooper Ridge Vineyards Umpqua Valley Viognier – where the secrets are a long time on the vine and a splash of Riesling and Gruner Veltliner.  Or really go off the beaten Viognier path and get a Snake River Valley Viognier from Cinder Wines in Idaho.  

Chardonnay from Oregon are typically fresh, crisp and clean regardless of wood influence.  Stoller Family Estate and Knudsen Vineyards are always top on our list.

Sauvignon Blanc: As much as I like Brandborg Winery’s Riesling on my last tasting trip it was their Sauvigon Blanc that blew me and the other sommeliers away.  In a wine packed 3 days, we asked for a second pour of this one.  Also making a beautiful Sauvignon Blanc in Umpqua Valley is Reustle Prayer Rock Vineyard.

So many suggestions.  I guess I recommend getting some Oregon white or rose wine and eating it with this Sweet Pea Pesto – even straight off the spoon.

*Some recommended wines were given as samples from the winery and enjoyed by the wine writer.

This article is part of a Wine Pairing Weekend #winepw group pairing hosted by Nancy Brazil of PullthatCork.com  The theme: Summer Supper and Wine.  I can’t wait to get more ideas from my wine pairing friends.

• Wendy of A Day in the Life on the Farm will share Eating and Drinking Locally for the Summer Months #WinePW
• Cindy of Grape Experiences will pair Summer Supper: Cool Pasta Salad and Côtes du Rhône Refreshers
• Ellen of Family Around The Table will prepare Hassleback Chicken Cordon Bleu
• Jane of Always Ravenous will prepare Southern Summer Supper with a French Twist
• David of Cooking Chat will pair Grilled Shrimp with Pineapple Salsa and a Summery White Wine
• Camilla of Culinary Adventures with Camilla will share Ceviche + Scheid’s Albariño #WinePW
• Jade of Tasting Pour will share Sweet Pea Pesto Meets Wines of Summer
• Jeff of FoodWineClick has prepared Cool Kitchen Seafood Rolls for an Easy Summer Supper
• Julie and Edgar of Wine-N-Friends will share Tintilla and Ribs: Superb Summer Pairing #winePW
• Gwendolyn of Wine Predator will share Getting to know Napa: Bison Steak BBQ with Rombauer Atlas and Stice Cabs plus Conn Creek Atlas Rose! #WinePW
• Peter and Nancy of Pull That Cork will share Lamb Gyros and a Super Sauvignon Blanc for #winePW

The post Sweet Pea Pesto Meets Wines of Summer #winepw appeared first on Tasting Pour by Jade Helm.

It was one of those fluke hot Oregon days in May so I avoided the oven and served chilled and room temperature make ahead appetizers.  Follow these links for recipes for Sweet Peppers Stuffed with Shrimp Salsa and for Smoked Salmon Deviled Eggs.

Guests were asked to write a 5 word tasting note to add to the notes Mark and I took pre party.  Examples were how the wine makes you feel “it’s getting hot in here” or what it smells like “strawberry, raspberry, cherry, cotton candy” or what it reminds you of “pink tennis shoe childhood summer.”

Our Taste of Rosé

• Rain Dance 2016 Nicholas Vineyard Estate Rosé of Pinot Noir Chehalem Mountain, Oregon Pale pink, ballet slipper in color this is a very “into the woods” rose with aromas of oak, fairy dew, and the coolness of evergreen.  If you were looking for a”wintery” rose this might be the one with Christmas(y) notes of cinnamon, clove, gingerbread, and orange zest.  Good acid, amazing finish.
• Baileyana 2016 Rosé of PN Edna Valley, California  Aromas of sour cherry beer, grapefruit, limestone, and some honeyed strawberry notes.  A refreshing tongue tapping palate that kind of dances around in your mouth.  Tart cherry and raspberry, vibrant and full with a spicy bergamot finish.
• Raptor Ridge 2016 Bellevue Cross Vineyard Rosé of Pinot Noir McMinnville, Oregon Bright candy apple red in color with a nose that seems subtle by comparison. Aromas of cherry nut bread, red ripe apple, cherry pie filling and raspberry.  On the palate the baked aromas translate into spiced apple cider, cherry, and cinnamon with nice acidity and a full rich mouthfeel.  
• Esprit Gassier 2016 Cotes de Provence   Most people in our group found this wine pleasant.  A pretty nose of bing cherry, strawberry, white peach, marzipan.  Not complex but nice welcome wine.
• Maryhill 2016 Rosé of Sangiovese Columbia Valley, Washington  The elusive wellmade crowd pleaser, this rosé of sangiovese will have you thinking “It’s 4:30 somewhere.” A pretty in pink color with a spicy floral nose of rose tea and lavender, fresh linen, sweet strawberry, and honeysuckle.  An inviting nose leads to a surprising fleshy palate that gets creamier as it warms delivering flavors of strawberry shortcake and terrific balance of a touch of sweetness with fresh acidity.

• Planeta 2016 Rosé of Nero d’Avola/Syrah 50/50  Sicily, Italy. Most people in the group wanted a little more fruit from this wine and used descriptors like peppery, hay, green tea. fatoush. I found the sharp acuity and savory, salty, slightly cheesy palate just screamed for fresh sardines. Odd but a bit delightful in its oddities. 
• Abacela 2016 Grenache Rosé Umpqua Valley, Oregon  A sweet tart floral wine with white cherry, clover, grapefruit, cherry, raspberry, herbs, and citrus blossom on the nose.  The palate is fun, bright fruit – melon and strawberry – with nice acid.

• Reustle Prayer Rock Vineyards 2016 Rosé Estate Cuvee Umpqua Valley, OregonThis is a conundrum of a wine and I think you will enjoy unravelling the mystery. First it looks more like a red Beaujolais than a rose.  Then with 3 white grapes and 4 red it just has layers upon layers of things to discover.  Here is a crazy list: “rose on a hammock,” bright apple, mineral, lavender, creamy strawberry, sweet fresh apricot, lemon grass, apple cinnamon and spice, jasmine, grass, bitter radish, spice, herbaceous, pine needle, lime zest, savory, basil, oregano, tomato sauce.
• 14 Hands Winery 2016 Rosé of Syrah, Columbia Valley, Washington  Pineapple was the consensus on this one. Open for a day at the beach –  sea air, tropical coconut, fun palate.

• Franck & Sylvain Godon Rosé of Pinot Noir Sancerre Loire Valley A very dry, very serious tangerine colored rose of pinot noir. Fresh citrus and floral perfumed nose. Subtle notes of grapefruit, white peach, and honey drizzle. Minerality, green tones of sugar snap peas, and the bitter spice of white pepper and orange oil.  Pronounced perfume on the palate, tart fruit, a kicking acidity, and the salty salinity of the sea that make this wine beg for oysters.
• Chateau Grand Boise 2016 Rosé of Grenache Syrah Mourvedre Cotes de Provence Saint Victoire  Pale in color but aromatic this blend of grenache, syrah, mourvedre leans toward confected notes marzipan, apricot sponge cake, banana, cotton candy, sugared pear.  Less fruit on the palate but plenty of lemony zesty acid, full mouthfeel, and a long finish with a bit of peach.
• Day Owl 2016 Rosé of Barbera California Peach in color, this rose of barbera has a tropical, seductive nose of papaya, sweet herb, orange, white tea, and the intoxicating smell of a meadow blooming with clover. Aromas repeat on the well structured palate which boasts a big juicy mouthfeel, a long tangy spicy finish, and red apple skin tannin that dries the inside of the mouth making you long for another sip. 
• Ippolito Rosé of Gaglioppo Ciro Mabilia Calabria, Italy For those filling out their list of grapes tasted, or just for someone looking for a delightful rosé, here is an opportunity to taste a gaglioppo from Italy’s Calabria. A gorgeous mango color with a very light fizziness.  Taste it fast because that tickle dissipates after the first sip.  A fruity nose of condensed ripe flavors – candied apple, cherry lollipop, fresh strawberry, peach juice and a high note of sweet green herb.  Just a hint of residual sugar keeps the palate perfectly balanced.  Full bodied for such a pretty rosé, flavors of peach and strawberry, and a long finish of white tea and spicy clover.  An approachably sophisticated rosé perfect for vacations to the Italian Riviera or just pretend vacations.
• Tenute Rubino 2016 Rosé of Negroamaro  IGT Salento Italy  The color of coral reef, this rosé from Southern Italy lures with pomegranate, tangerine, and the smell of distant gardens of roses, lavender, and jasmine.  Vanilla and cherry scented like a cream soda without the heavy handed sugary smell.  Drier than expected with floral notes of gardenia and rose plus fruity tangerine.  Prickly acid and äa vivacious palate that ends with tart cranberry.  Add the negroamaro grape to your list.
• Strehn 2016 Rosé of Blaufränkisch Pale peach in color and light and delicate on the nose. Don’t serve this one too cold.  It has a lot to say.  Peach vanilla sorbet, slightly confected strawberry, tart fresh pie cherries, raspberry blackberry and apple skin.  A savory palate with tart grapefruit acidity, a little effervescent spritz, a hint of sweet and pungent anise, and the light salted meatiness of proscuitto
• Domaine de Clos Godeaux 2016 Rosé ‘of Cabernet Franc “Les Maupas” Chinon, Loire Valley, France This rosé of cabernet franc boasts a bold beautiful coral hue and a shy, yet pretty, nose.  The early spring floral aromas of a meadow – sweet hay, grass, cilantro, apple blossom, rose – plus tart raspberry and the spice of hibiscus tea. Great structure on the palate with juicy mouthwatering acidity, plum skin tannin, tart cherry, fresh strawberries, and bit of salinity.
• Bjornson Vineyard Argenta 2016 Rosé of Pinot Noir This rosé of pinot noir lures with a fruit forward nose of fresh pear, yellow apple, light floral, white peach, candied lime zest, and bing cherry.  Full and lush, yet lively on the palate, the mid palate settles into a lingering bit of cherry strawberry sweetness on the tongue and then switches to tart lime on an extended finish.

Most of these wines were samples.  Opinions are unbiased and collective.

The post Second Annual Rosé on Rose Street appeared first on Tasting Pour by Jade Helm.

I also had to take notes on a dozen or so wines before my guests arrived so I need something I could make the day before and assemble the day off.  These Sweet Peppers Stuffed with Shrimp Salsa used three ingredients.  Can you guess what they are?  I’ll give you a hint. They are all in the title.

The key to this dish is to find a salsa you love that goes well with the other flavors at your party.  I love ordering mango shrimp quesadillas when we go out so I knew I like sweet heat and shrimp.  But since I was doing a wine tasting, I did not want too much heat.  I used Trader Joe’s Island Salsa with Mango, Pineapple, and Red Jalapeños.

Because I wanted a smidge of heat, I added 2-3 Tablespoons of Mrs. Renfro’s Mango Habanero Salsa.  You could probably be less insane and just find one salsa you like.

The post Sweet Peppers Stuffed with Shrimp Salsa appeared first on Tasting Pour by Jade Helm.

I gave these an upgrade from the mayo laden memories of our Southern childhood.  And my new fangled Smoked Salmon Deviled Eggs flew off the plate.  Well except for the last one.  No one wants to take the last one. Until I made an announcement that I had one ugly egg stashed away for me in the fridge.  Soon the platter had been quietly relieved of that last lonely egg.

Then everyone started asking for the recipe.  Growing up it was my job to make the deviled eggs.  I always used the same ingredients – mayo, salt, pepper, sweet pickle relish, pimento, paprika – but even then I cooked by taste not measure – great quality for someone who blogs her own recipes, huh?  So  I am sharing the closest approximation I can write to what I actually did.  I recommend tasting a bit as you go to get these deviled eggs just the way you like them.

The presentation idea was completely copied from Cooking on the Weekends who did a prettier job with the eggs, but I was pretty proud of mine too.  You can also find their take on this recipe on the link and try it different ways.

Here is my version of Smoked Salmon Deviled Eggs

Oh and here is a pic of the sriracha sauce.

The post Smoked Salmon Deviled Eggs appeared first on Tasting Pour by Jade Helm.

There is also a long acknowledgement list for this recipe.  A couple years ago I was having lunch with Michael Alberty at Cyril’s in Portland.  Michael owns a wine shop called Storyteller and has just taken a job with Jancis Robinson to write about Oregon, Washington, and British Columbia wines.  Congrats Michael.  Cyril’s is the restaurant side of the winery Clay Pigeon run respectively by husband and wife team Michael Claypool and Sasha Davies.  You can see my story involving their wine and a pig’s head here. Okay back on topic.  Sasha is one of the top cheese gurus in the US with a couple of books under her belt and a drool worthy cheese case.  Michael and I had just finished the grilled cheese of the day containing roasted leeks and three cheeses I had never before tasted.  Just when we thought our pants’ buttons would pop, a complimentary slice of this cheesecake arrives.  Michael is a bit of a celebrity and I was lucky to be at his table holding a second fork.

Within 5 minutes I had requested the recipe and within 5 days I had made one at home, taunting Michael with a texted picture.  Sorry, Michael.  Turns out the recipe seems to have originated with Alice Medrich and can be found in her book “Pure Dessert.”  I learned this from fellow bloggers Food 52 and Lottie and Doof. Okay have I credited everyone?

The hardest part about this recipe was finding Labneh cheese.  First I didn’t know what it was.  Second it is spelled different ways like Labni, Lebni, etc.  Autocorrect doesn’t even want to let me type it.  I found mine at a local organic, natural grocers called Lifesource and it was labelled Labne Kefir Cheese.  You could check New Seasons, Whole Foods, etc or I bet you could make it like homemade yogurt.  Here is what the labne label says… “A Lebanese treat enjoyed in the Middle East.  Originally made by draining whey from slightly salted yogurt.”  It recommends all kinds of savory options – a dip for pita, to tenderize meat in stews, to add creaminess to soups, or spread on a tomato sandwich.  I may experiment with the leftovers.

Also I didn’t really know what kefir was.  Luckily there is a kefir.net with a tab called “what is kefir?” “Kefir is a cultured creamy product with amazing health attributes. Kefir’s tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt.”

Hold up, this is healthy cheesecake?  Well kind of.  I will be adding sugar.

Here is the recipe getting passed around. Ms. Medrich I could not find where you posted it online. I plan to buy your book and I hope others will too.

I have topped this with rhubarb compote.  The plan was to top with strawberries but a heatwave burned up the plants.  So a mix of blueberries, raspberries, and my last few strawberries did the trick.

Now like every other wine writer you know I have been writing a lot about rose this season.  When our #winepw host Nancy Brazil of  Pull That Cork suggested rose pairings I had to think hard about what I haven’t already done this year.  A sweet rose.  Serious wine drinkers want to avoid them and novice wine drinkers don’t want to pay for a good one.  When we did our big rose round up tasting everyone was relieved to hear they would all be dry.  I get it. Many of us started with sweet, tarted up fruit juice in a wine glass.  I spoke to the need for rose between promiscuous and prudish. But let’s not go too far in one direction that we forget that pink and slightly sweet can be fun.

Enter Del Rio Vineyards Rose Jolee.  The first time I tasted this I didn’t like it.  I was a snob.  Then someone brought a bottle to a class I teach and all of the students happily swirled and swallowed.  So I decided to put aside my memories of White Zinfandel and give this wine another try with the perfect pairing – this not too sweet cheesecake topped with fresh berries.  And it was a match made in heaven.

Jolee is made by co-fermenting 70% Muscat, 10% Riesling and 20% Cabernet Franc.  It is balanced, fruity, floral, and a little bit spritzy.  Not super sweet, but sweet enough for lighter desserts and slightly spicy foods.  Stop depriving yourself.  You know you secretly want a little more sugar in your summer.

Winery price $15.  For local folks, I got mine at Roth’s for around that price.

Del Rio Vineyards is located in Oregon’s beautiful Rogue Valley.

Now see the links below to see what other rose pairings and recipes our #winepw weekend friends are offering.

Camilla from Culinary Adventures with Camilla pairs Rose Petal-Strawberry Granita with Luc Belaire Rare Rosé

Cindy from Grape Experiences will share Wine and Dine: Galil Mountain Rose and Mixed Olive Tapenade

Jill from L’occasion is contemplating Provençal Rosé and a Summer Supper

Martin from Enofylz Wine Blog pairs Chicken and Sausage Paella Paired with a Unicorn Rosé

Wendy from A Day in the Life on the Farm prepares a Seafood Boil featuring Domaine Houchart Cotes de Provence Rose 2015 #WinePW

Jade from Tasting Pour shares Labneh (Kefir) Cheescake with Strawberries & Del Rio Rose Jolee

Michelle from Rockin Red Blog will be Kicking Off Summer with National Rosé Day

David from Cooking Chat pairs Grilled Arctic Char with Pineapple Salsa

Lori from Dracaena Wines discusses Are You Impatient? You Could Have Created Rosé

Lauren from The Swirling Dervish considers Where Sicily and Mendoza Meet: Stuffed Roasted Calamari and 2015 Perlita Rosado. June’s #winePW Adventure

Meaghan from Un Assaggio shares Cheeky Pairings: Cod Burger + Rosé #WinePW

Gwendolyn from Wine Predator travels Around the World With Rose

Nancy from Pull That Cork will pair A Corsican Rosé and Summer Veggie Pizza for #winePW

The post Labneh (Kefir) “Cheesecake” & Del Rio Rose Jolee #winepw appeared first on Tasting Pour by Jade Helm.