Thanksgiving – Tasting Pour by Jade Helm

Drinking in Oregon: 2014 Pinot Noir

tastingpour@gmail.com — Thu, 17 Nov 2016 16:23:17 +0000

Just in time for Thanksgiving, because you KNOW we have scientifically proven that Oregon Pinot Noir is the perfect Thanksgiving pairing, we give you these reviews of 2014 Oregon Pinot Noir. Whether masculine, feminine, savory, or fruit forward there is something to please any Pinot loving palate. Find one for your holiday table.

Note that not only did these wines past a blind tasting selection but we also tasted them again 6 days later with no preservation or refrigeration between. We literally shoved the corks back in and set them on a counter. Many held up quite nicely. I don’t know that you necessarily want to hold these 15 years and hope they change for the better but it will be a long time before their bright beauty fades if stored properly. Those with an (*) kept their shape. Big Table Farm, Calamity Hill, and Reustle Prayer Rock held up the best to our countertop challenge.

*2014 Reustle Prayer Rock Winemaker’s Reserve Umpqua Valley Pinot Noir Looking for a soft, supple Pinot to sip fireside? Aromas of soothing fresh mint, tea leaves, and toasted oak are joined by melty milk chocolate on the palate. Finishes with cherry so incredibly bright you have to go back for more. 340 cases; $39

2014 Cubanísimo Rumba Willamette Valley Pinot Noir Reminiscent of fall flavors – juicy baked apple seasoned with cinnamon, nutmeg, and allspice with notes of cranberries and bramble fruit. A smooth and delightful experience. 560 cases; $25.

* 2014 Left Coast Cellars Right Bank Willamette Valley Pinot Noir Cherry cherry boberry – but in a very sophisticated format. The cherry flavor presents as simmered, concentrated, and fruit leather. Notes of raspberry, eucalyptus, and slate round out the profile. Full and rich with enough tannin to hold its own with lamb, the flavors blossom into a long balanced finish. 275 cases; $42

2014 Bluebird Hill Cellars Zenith Vineyard Willamette Valley Pinot Noir Classic Willamette Valley Pinot Noir with notes of cherry and white pepper. Tart, savory, and spicy with a hint of salinity. Light and bright with a long flavorful finish. 38 cases: $32

*2014 Brandborg Vineyards and Winery Hundredth Valley Elkton Pinot Noir A little shy at first, give it a minute and this wine will reward you with cherry, forest floor, dried tea leaves, and a vanilla tinged finish. Approachable, yet nuanced and perfect for pairing. 162 cases; $30

*2014 Calamity Hill Garden Shed Red Eola-Amity Hills Pinot Noir This wine is tantric. It does not stop and you don’t want it to. Raspberry, mint, unsweetened cocoa powder and cola on the nose. The chocolate notes repeat on the palate with cran-raspberry juice. Big and balanced it bursts, melds, and lingers. Yes, please. 45 cases; $29 PS You may need to get there before us if you want any.

*2014 Aubichon Reserve Willamette Valley Pinot Noir Notice the cherry, clove, mushrooms, dried herbs and tobacco. Did you miss it? Try again, it’s all there just blended so beautifully you may forget to dissect it. Go ahead and enjoy this pure drinking experience. 71 cases; $50.

2014 Kramer Vineyards Heritage Yamhill-Carlton Pinot Noir A base of cherry wood centers this wine and allows space to build layers of cranberry, orange zest, spice, blueberry, and rich soil. Acid and tannin take a practiced spin around the dance floor performing in perfect rhythm. 125 cases; $45

2014 Duck Pond Fries Family Cellars South Salem Hills Cuvee Willamette Valley Pinot Noir Pretty, fruity berry flavors – marionberry, boysenberry, lingonberry are warmed with cinnamon and marzipan. Rose leaf tea and lilies add to the feminine mystique. A full palate that grows throughout the finish. 146 cases; $28.

*2014 Coeur de Terre Vineyard Heritage Reserve Estate McMinnville Pinot Noir Timid in the beginning this savory, complex Pinot opens up with blackberry, plum sauce and leather. The finish is long and flavored with dried culinary herbs. 728 cases; $36.

*2014 Big Table Farm Willamette Valley Pinot Noir Expressing the delicate nuance of Pinot Noir, fresh and lively strawberry, raspberry, rose petals and dried sage with an acid burst and a deeper cola undertone. 2000 cases; $42.

*2014 Armonéa Russell Grooters Vineyard Yamhill-Carlton Pinot Noir The unmistakable and gorgeous presence of blueberry from beginning to end melds with bay leaf, white floral notes, and rich earthy undertones. Concentrated and smooth on the palate with balanced acidity and a long finish. 275 cases; $40

*2014 Hawkins Cellars Eola-Amity Hills Pinot Noir Pinot gets uber masculine and offers a full olfactory experience that makes you want to lean in and breath deep. Meat, leather, cranberry and coffee on the nose lead to dark cherry, black licorice and coffee grounds on the palate. Bright but with enough muscle to grip you tight, hold you steady, and finish long. 160 cases; $32.

*2014 Alloro Vineyard Chehalem Mountains Pinot Noir From the first aromatic encounter to the last lingering flavors, this wine delivers a consistent strain of bramble berry. Bready notes of baguette mix with notes of cedar, earth, leather and mushrooms to create a complex experience. Rich and full with a long finish. 1600 cases; $35

*2014 Joleté Cuvée Select Willamette Valley Pinot Noir Rosé-like quaffability… plus. Bright and light with cherry, spice and cranberry. Easy to pair or sip on the patio. 290 cases; $30

*2014 Dobbes Family Estates Grand Assemblage Willamette Valley Pinot Noir The dark and brooding stranger that is so attractive you have to tap his shoulder and introduce yourself. You are glad you did when his face crinkles with a welcoming, approachable grin. Aromas of cranberry, slate, stone, orange zest and tobacco fill your nose. The palate presents an undercurrent of mature red fruit, tobacco, and baking chocolate. A Pinot to go with steak. 2800 cases; $28 No, Joe Dobbes, I was not thinking of you when I wrote this note, but you do have a nice smile.

2014 Spindrift Cellars OSU Woodhall III Vineyard Willamette Valley Pinot Noir The softer side of Pinot with aromas of plum, cranberry, floral, and the vanilla spice that comes from fresh cut wood. On the palate ripe strawberry, sour cherry, and a long gentle finish that quiets and fades like the last notes of a musical performance or the last drops of a still and steady rain. 168 cases; $26

#drinkinginoregon #drinkinginor #drinkinginthenw

A version of this article appeared in Oregon Wine Press.

The post Drinking in Oregon: 2014 Pinot Noir appeared first on Tasting Pour by Jade Helm.

Pick Picpoul, Choose Corbieres: Languedoc Wines and Thanksgiving #winepw

tastingpour@gmail.com — Fri, 13 Nov 2015 19:32:00 +0000

I like red wine with Thanksgiving. Specifically I like Willamette Valley Pinot Noir. I have scientifically proven it is the best pairing. I still believe that.

But, our wine pairing weekend group was asked by a representative of Languedoc Wines to consider their products for Thanksgiving pairings. A bottle each of Picpoul de Pinet by Domaine Reine Juliette and Corbieres by Domaine de Fontsainte arrived. I don’t normally write tasting notes unless someone pays me to do it for their winery marketing. Today I am feeling inspired.

Food and wine pairings with wines from languedoc and recipes with garrigue herbs

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Picpoul is a grape and Picpoul de Pinet is a smaller place within Langeudoc- Roussillon. I have had this grape twice before – both New World. Both times were forgettable. Like I don’t remember how it tasted but I wasn’t blown away. Because the area is near the Mediterranean Sea I expected a simple, fresh, high acid wine to go with seafood. I underestimated.

The aromas on this wine were so compelling. Beginning with mineral notes and wet stone it changed with each sniff into a bouquet of honeysuckle, jasmine, lilies and white peach. On the palate the acid was like a starburst around a honeyed note that lingered on the tongue. There was some resemblance to a lighter Gewürztraminer Writer Chris Losh described Gewürztraminer to a tasting group as “”the kind of tarty wine that puts on its make-up, then slaps on an extra layer before going out just in case” This Picpoul reminded me of a Gewürztraminer whose Momma taught her better. All of the floral perfume applied to make you lean in, not hold your breath. Interestingly many suggest Gewürztraminer for Thanksgiving.

Corbieres is also a place within the Languedoc-Roussillon, a large place known largely for red blends. The Domaine de Fontsainte was a blend of 60% Carignan, 30% Grenache Noir, and 10% Syrah. The Carignan went through carbonic maceration – follow the link if you don’t know this term. This is how Beaujolias Nouveau is made – you know the wine that comes out just in time for Thanksgiving each year. Hmmm…

The Corbieres was not as complex as the Picpoul de Pinet. Lots of bramble fruit that wasn’t quite jammy. The mixed berry combo of red berries, blue berries, and black berries makes this wine like Zinfandel’s less boozy cousin. You could breath around open flames if you wanted.

One of the things that is highlighted about this region of France is “garrigue.” The term shows up in tasting notes and refers to the wild herbs and scrubland bushes that grow in the area. To be honest none of these flavors were in my notes for these wines. But in the spirit of “what grows together goes together” the recommended recipes were full of woody evergreen herbaceous flavors that paired well.

All of the recipes can be found here. I prepared the roasted green beans with lavender, thyme, rosemary and sage an the lavender roast potatoes. Not enough time for turkey, I roasted a chicken and shoved bits of the herbs above under the skin. Handsome Hubby wants his green beans cooked exclusively this way forever and always.

Either wine would work well for Thanksgiving or could be enjoyed without food as the holiday unfolds. I am still opening a Willamette Valley Pinot Noir for Thanksgiving. But I want a case of that Picpoul de Pinet.

Samples were provided by the winery and enjoyed by the winemaker. All opinions are my own.
Be sure to check out all these Creative Wine Pairings for Thanksgiving!

Culinary Adventures with Camilla will share Simple Elegance: Beurre Noisette-Braised Radishes + Sips from Languedoc

Rockin’ Red Blog will Celebrate Thanksgiving Lodi Style

Cooking Chat will share Garrigue Roasted Turkey Breast with Wine from Languedoc #winePW

A Day in the Life on the Farm will pair Turkey Tetrazzini with a Michigan Wine

Curious Cuisiniere will share French Herb Roasted Turkey with Languedoc Wine

Confessions of a Culinary Diva is planning A Sud Ouest Thanksgiving

Pull That Cork will post #winePW Thanksgiving for Two: Storm Pinot Noir and Seared Duck Breast

Tasting Pour will Pick Picpoul, Choose Corbieres: Languedoc Wines and Thanksgiving

ENOFYLZ Wine Blog shared Pumpkin Gooey Butter Cake Paired With An Aussie Sticky

Grape Experiences posted Wine and Dine: Chateau Paul Mas Belluguette and Mediterranean Fish Stew

Dracaena Wines discusses How to Be Creative with Your Thanksgiving Table

Join our live Twitter chat on Saturday, November 14, from 11 a.m. to noon, Eastern Time. Just tune into the hashtag #winePW. This will be a great chance to ask your Thanksgiving wine pairing questions, and share what you know! If you’ve come to us after November 14, consider joining us for #winePW on December 12, focused on “Sparkling Wine and Festive Holiday Dishes”, hosted by Cindy at Grape Experiences. You can get a full listing of past and upcoming Wine Pairing Weekend events here.

The post Pick Picpoul, Choose Corbieres: Languedoc Wines and Thanksgiving #winepw appeared first on Tasting Pour by Jade Helm.

How to Pair Thanksgiving Wine

tastingpour@gmail.com — Wed, 19 Nov 2014 21:28:00 +0000

Subtitle: Which Oregon Pinot Noir Should I Drink

Some samples were provided. Views are unbiased.

Tasting Pour is convinced Oregon Pinot noir is the perfect pairing for a traditional Thanksgiving meal. We have experimented with everything from Zinfandel to Sauvignon Blanc. If you like this lighter, elegant yet still fruity style of wine, it is the way to go. If you don’t like Pinot noir here are some other suggestions.

Join us as we explore our cellar and determine the perfect wine for our table. In the process you may determine the perfect wine to make you truly thankful.

More than some other regions in the US, vintage variation in Oregon makes a meaningful difference.

2011 – The Miracle Vintage

There are many 2011 Oregon Pinot noirs in our cellar. This vintage is known as the “miracle” vintage in Oregon. The spring was perfect weather so there were lots of flowers on the vines setting the vineyards up to produce a large crop. A cool, cloudy summer followed. It was not warm enough for even a normal sized crop to ripen, let alone this bumper crop of grapes. At one point the grapes were an entire month behind their usual ripening schedule. Vineyard managers and winemakers were biting their nails while the wine world looked on.

An Indian Summer in August and September aided ripening but by October 3rd, Oregon had the lowest heat accumulation in decades. It was the latest harvest on record with most picking beginning after October 15th (two weeks later than usual) and still picking into early November. If the expected autumn rains had come it could have spelled disaster. Choices would have been to pick the grapes underripe or risk the mildew and disease brought by wetter weather. The “miracle” part of the story is the LACK of rain. The weather stayed dry and the grapes were awarded a long hang time – over 100 days – to finish ripening. The result were wines of lower alcohol but more elegance, surprising vivid color, and depth of flavor. A little tight in their youth, the 2011 Pinot noir will continue to develop in the bottle and drink like a dream in a few years. Think of these wines as the teenager with braces who will wow everyone in a few years at her debutante ball.

2012 – The Storybook Vintage

2012 Oregon Pinot noirs are a completely different story – complete with a “storybook ending” for winemakers. The summer was dry and warm, but not too hot. Grapes reached full ripening with balanced acidity from cool nights. The harvest was early and rains held off until mid-October. The resulting Pinot noirs are bigger, fruitier and more lush upon release. These are not fruit bombs by any means – after all, this is Oregon. They are Pinot noirs with ability to age, but are so pleasantly approachable in their youth – why wait. Remember the kids in your class with great skin and a growth spurt that didn’t make them awkward? We are opting for the elegant yet rich Pinot noirs of 2012 for this Thanksgiving.

A Trip to the Cellar

From our cellar: J Wrigley’s 2012 Proposal Block from McMinnville AVA, Stoller Family Estate 2012 from Dundee Hills AVA; Durant Vineyards 2012 Bishop and 2012 Olivia Grace from Dundee Hills AVA; and one 2010 Youngberg Hill Barrel Select from Willamette Valley. Disclaimer: some of these bottles were samples.

If ever there was a TastingPour “pro tip,” this is it: When we visit a tasting room and try a wine, we start to think about potential food pairings. We have been known to plan a full meal while just pondering a 1 ounce pouring of a wine. This makes meal planning a breeze.

J Wrigley’s Proposal Block, named from a site in their vineyard where John proposed to Jody, is lush and full of very ripe red and dark fruits. It is a dream in the glass or with a meal. A little bit bigger than what we want with turkey, this one is earmarked for a pork dish with dried fruit compote. You may, however, prefer this style with turkey

Youngberg Hill’s Barrel Select is made from Wayne Bailey’s best barrels from his best sites in 2010. It is fully integrated and ready to drink. Complex layers of fruit and spice have married over the last few years in bottle. A long finish, a hint of vanilla, and all of the mouthwatering delight that comes with a well made wine allowed to reach a bit of maturity await in this bottle. We have a lamb with a sweetened glaze in mind for this wine. Although this wine would not disappoint your Thanksgiving guests.

Stoller Family Estates 2012, Durant Vineyards’ Olivia Grace, and Durant’s Bishop are all from Dundee Hills AVA. This area of Willamette Valley is known for elegant, delicate Pinot noirs with high notes of red cherry and pungent strains of white and black pepper. Even in warmer years, they reveal more restraint. For our palate, this is a wonderful compliment to the Thanksgiving meal.

We love a good story and especially one where the underdog comes out on top. Durant Vineyards’ Olivia Grace comes with a lovely tale. The wine is made from one vineyard block named for Paul Durant’s daughter. It is planted on their coolest site with the youngest Pommard. Terraced and facing true east, it receives less ripening sun.

Durant Vineyards matches winemakers with select vineyard blocks. No one was raising their hand to work with the Olivia Grace fruit and the Pinot noir was used for rose. That is until Chad Stock, Minimus Wines and Omero Cellars, accepted the challenge to coax an elegant Pinot noir from this site. Anyone who has ever tasted with me knows I am the last one standing because I am the last one still spitting. At a recent tasting dinner I not only drank the Olivia Grace at my seat but snuck the glass at the empty seat next to me.

We can only choose one wine for Thanksgiving Day, however, it is doubtful both the Durant Bishop and Stoller Family Estate will survive the weekend. If we get behind, there is always Christmas.

Pairing Points:

1. Know your vintages.

2. Think about food pairings at tastings.

3. Be thankful you have food AND wine and make the most of any pairing.

Happy Thanksgiving and let us know the special bottle on your table.

The post How to Pair Thanksgiving Wine appeared first on Tasting Pour by Jade Helm.

Turkey Pot Pie and Boedecker Cellars Chardonnay #winePW

tastingpour@gmail.com — Sat, 08 Nov 2014 07:02:00 +0000

This month, the wine pairing weekend group is focused on Thanksgiving. Many of you already know our position. Willamette Valley Pinot noir is the Queen of Thanksgiving and yes we thought this before moving to the Valley. In fact, we conducted our own expert tasting exercises. Cannot argue with science, folks.

We get just as excited about the leftovers, however, as we do about the main event. Any year we have been graciously invited to celebrate with friends, we feel a little sad for just one day of turkey. That does not mean we don’t want a little variety.

We think individual turkey pot pies are a great presentation for leftovers because…
1. We still want the taste and richness of Thanksgiving, just toned down a bit.
2. After platters of turkey and sides, a one dish meal makes buttoning our pants easier.
3. We get to make the most of our turkey – using the bones for stock.

This stylish and frugal presentation of leftovers deserves a wine that will make you thankful. The buttery sauce, fresh herbs, and depth of flavor from dark turkey meat requires a wine full of subtle fruit, full body, balanced acidity, and rich texture. We recommend a lightly oaked, cooler climate Chardonnay like Boedecker Cellars. Boedecker Cellars is owned and operated by husband and wife team Stewart and Athena Boedecker. Making only 6500 cases a year, they produce excellent hand crafted wines. The winery is in Portland and grapes are sourced from vineyards in nearby Willamette Valley. Vineyards include well known sites such as Stoller and Shea.

We had the pleasure of tasting their wines for the first time at the Oregon premier of American Wine Story, in which the couple was featured. Mark got to the table first and said, “You have to taste this wine.” We enjoyed both their Pinot noir and Chardonnay and have looked forward to sharing our discovery.

If you want to pair a Pinot noir with this meal, you won’t be disappointed by Boedecker Cellars. Stewart and Athena each prefer different styles of Pinot noir. Stewart is drawn to the classic Willamette Valley style of elegant red fruits, while Athena prefers a bigger Pinot with darker fruits, earth and spice. These passionate winemakers will have something that suits your fancy.

We chose to concentrate on Chardonnay for this pairing. Fewer realize the Willamette Valley is just as well suited to this other Burgundian varietal. Many Oregon Chardonnay producers are crafting their wines with some oak influence for texture. This Chardonnay from Boedecker was fermented in neutral French oak. It is full bodied and rich with a silky texture and flavors of ripe banana and pear. This was a great pairing for the hardy, creamy flaky pot pie. For a more delicate Chardonnay, usually our preference, Boedecker’s Purity Chardonnay delivers fruity, floral elegance.

Turkey Pot Pie #winePW

Save Print

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

A great use for holiday leftovers or for a simpler preparation make with a roasted chicken. Pairs beautifully with lightly oaked Chardonnay like Boedecker Cellars.

Author: Tasting Pour

Recipe type: Entree

Serves: 4 servings

Ingredients

Turkey Pot Pie
4 servings
Ingredients:
4½ cups stock (homemade turkey stock is easy and delicious)
¾ lb red potatoes cut into ½ inch slices
2 large carrots cut in ¼ inch slices
2 cups chopped broccoli
Handful of fresh parsley, chopped
Fresh sage leaves - about 10-15, chopped
3 cups chopped cooked turkey ( mix white and dark meat for flavor)
6 Tbs. butter
1 medium yellow onion, diced
½ cup favorite mushrooms, diced ¼ inch pieces (we used white button)
6 Tbs. all purpose flour
SnP to taste

Instructions

Turkey

Leftover from Thanksgiving your turkey is ready to go. Coarsely chop and put in a large heatproof bowl.

Veggies

Bring stock to boil in a big pot. Add potatoes, reduce heat and simmer 5 minutes. Add carrots and simmer 10 minutes. When potatoes and carrots are tender add broccoli, parsley and sage. Cover pot with lid, turn off heat, allow broccoli and herbs to steam 5 minutes. Strain off broth, reserving 3 cups and transfer veggies and herbs to bowl with turkey. (Tip: Carrots and broccoli can be substituted for whatever you have on hand: cauliflower, sweet bell pepper, sweet peas, mushrooms, etc.)

Sauce

Melt butter in a medium pot. Cook onions and mushrooms in butter until soft. Add flour to make a roux (will look thick and pasty.) Add 3 cups of stock in a slow stream while whisking. Bring to a boil then reduce heat to simmer and whisk a few more minutes. Sauce will be thick and creamy. Remove from heat and add salt and pepper to taste.
Pour sauce over turkey.

Top and bake

Pour warm filling into 4 individual 16 oz. oven safe ramekins. Top with your favorite biscuits cut into small 2 inch circles. Brush tops of biscuits with cream or melted butter and bake approximately 15 minutes at 450 F.

Notes

Tip: Tired of Thanksgiving flavors? Freeze the filling until you are ready. Thaw to room temperature and reheat before proceeding to the next step. This also spreads out the work so you won't be in the kitchen all day.

Note: Samples supplied by winemakers and enjoyed by wine writers.

Creative Thanksgiving-Inspired Dishes and Wine Pairings

Mains

Turkey, Tempranillo and Sweet Potatoes by Cooking Chat

Thanksgiving from the Veneto: Turkey, Pomegranate Sauce & Valpolicella by foodwineclick

Norwegian Meatballs by Confessions of a Culinary Diva

Shepherds Pie Casserole with Barnard Griffin Syrah Port by Wild 4 Washington Wine

Butternut Squash and Cheddar Bread Pudding and Donkey & Goat Stone Crusher by ENOFYLZ Wine Blog

Sides

Purple Sweet Potato Soup with Roasted Lobster + Bonny Doon Vin Gris de Cigare by Culinary Adventures with Camilla

Arugula Pear Salad paired with Torrontes from Argentina by A Day in the Life on the Farm

Layered Sweet Potato and Apple Bake with Cranberry Blush by Curious Cuisiniere

Desserts

Walnut Tart with Sparkling Brachetto d’Acqui by Vino Travels — An Italian Wine Blog

Can we skip to dessert? by Pull That Cork

Don’t Forget Leftovers!

Day After Turkey and Seafood Gumbo by It’s Ok To Eat The Cupcake

Turkey Pot Pie and Boedecker Cellars Chardonnay by Tasting Pour

You can also visit our group Pinterest board to pin some great pairing ideas for later!

Don’t forget to our Twitter chat today, November 8th at 11 a.m. Eastern Time! We’ll be talking about our tips and tricks for the best Thanksgiving wine pairings. We’d love to have you join us!

And, be sure to mark your calendars for December’s Wine Pairing Weekend, hosted by Jeff of foodwineclick. Just in time for Holiday parties, we’ll be sharing sparkling wine and hors d’oeuvre pairings. Join in the #WinePW 7 conversation on Saturday Dec. 13!

The post Turkey Pot Pie and Boedecker Cellars Chardonnay #winePW appeared first on Tasting Pour by Jade Helm.

Tipsy Turkey

tastingpour@gmail.com — Sun, 24 Nov 2013 07:22:00 +0000

We’ve been asked to bring wine for Thanksgiving dinner. This is intimidating for most of us. Since there will be some wine professionals in attendance there is the chance for things to get a little judgey.

Last year, as a sacrifice for you dear readers, we ate a bunch of turkey and drank a bunch of wine to find the best pairings. Our conclusion was a list of Willamette Valley Pinot Noirs. But if that is not your style of wine, don’t despair! We found other choices we liked. Click here for the article.

We are branching out this year – all the way to the Columbia Gorge AVA in beautiful Hood River, Oregon. Our lucky hosts will get to share Phelps Creek Vineyards 2010 Cuvee Alexandrine Pinot Noir. This bottle tastes as good as the vineyard view looks. And this is the vineyard view!

The Pinor Noir is the namesake of winemaker Alexandrine Roy who brings her experience as a fourth generation winemaker from Burgundy. Alexandrine hand selects the Pinot Noir grapes from the Phelps Creek estate vineyards, throws in some serious French wine making techniques, and ages the wine in French oak. The result is a lovely and complex expression of the excellent fruit. Each sip tastes like she picked those grapes with us in mind. More of Alexandrine’s story can be found in this article by the Oregon Wine Press.

Phelps is a family run boutique winery producing 5000 cases per year. Click here for ordering information. We realize not everyone will be able to pick up this specific wine. There are many lovely Oregon Pinot Noirs that are widely distributed. Bottles from larger wineries – Panther Creek, Erath, Eola, Adelsheim, Ponzi, etc are a great bet and easy to find. Some larger wineries have different tiers of Pinot Noir and the “reserve” or “estate” wines typically have more complex flavors.

If you do not follow us on facebook you are missing out. We have been sharing photos of turkey worthy wines this past week. Also for an overview of recent vintages check out this summary from Pinotfile. If you like fuller bodied, fruitier wines then choose a warmer vintage.

We hope you have a happy and safe Thanksgiving. Please let us know what wine you will be enjoying this holiday.

The post Tipsy Turkey appeared first on Tasting Pour by Jade Helm.

Let’s Talk Turkey

tastingpour@gmail.com — Wed, 14 Nov 2012 16:08:00 +0000

What is a good wine for Thanksgiving? It can be difficult to choose a wine for a meal that has so many different flavors (and not just food flavors but family flavors too!!!) There are three ways food and wines interact:

1. Separate but equal – they both taste good but they don’t make each other taste better.

2. Actively combative – one overpowers the other or changes the flavor in a negative way.

3. Perfect Pairing – each makes the other taste better. (Do any of these sound like your family relationships?)

Because people have such varied tastes in wine and you may have such varied people eating turkey at your house, we have had Thanksgiving dinner twice in the last week to test out different wines. In an attempt to respect personal preferences, we had hoped to find several different styles that were really great. However, if you really want a “perfect pairing” then Pinot Noir is the Queen of Thanksgiving. I mean riding on the head float in the Macy’s parade, tossing gifts, doing the “royal wave”, crowned Queen of Thanksgiving. We tried dry and off dry Chenin Blanc, subtly oaked Chardonnay, off dry Riesling, sparkling Cava rosé, Zinfandel, Gewürztraminer, and Sauvignon Blanc. Most of them fell into the “separate but equal” category. The Sauvignon Blanc was “actively combative”.

Pinot Noir works because it usually has subtle wood treatment, softer tannins, and medium body that match the weight and texture of turkey. Flavors are typically red cherry and woody herbs which work well with the brightness of cranberry sauce and other veggie side dishes. Here are a few Pinot Noir we like – Willamette Valley Vineyards 2011 Whole Cluster Pinot Noir (~$20 range), Panther Creek Cellars (their entire line is good), Elk Cove 2010 (~$25-30) – all from Willamette Valley plus Siduri 2010 (~$25-30) – with grapes sourced from Willamette Valley. See a trend? Cool climate Pinot Noir tastes good with turkey and people in Willamette (rhymes with “dammit”) Valley, Oregon make good cool climate Pinot Noir.

If this does not fit your style or budget, don’t despair. Remember there were many wines on our list that will work. You might also consider a Beaujolais or a Rosé (click here for a rosé with smoky flavors). If beer is an option you wish to offer guests, please check out my friend’s website www.johnthebeersnob.com. Happy Eating, Happy Drinking, Happy Thanksgiving.

The post Let’s Talk Turkey appeared first on Tasting Pour by Jade Helm.