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.

We were “locavores” before the trendy term was coined.  I have long held the belief that eating locally leads to better ingredients, better health, and builds the community through supporting local farmers.  Even better if you have your own garden.  Just a few rows of potted herbs on a window seal can improve your food and your mood.

When we lived in Little Rock, Arkansas we grew veggies and herbs in the backyard.   We were members of a CSA.  Our neighborhood had its own farmers market and I knew the people who raised everything on my plate.  We believe that God intended for animals to be eaten, but He also intended for them to be treated with respect.  We could not bear the thought of an animal suffering for us to have a meal.  So we chose between being vegetarians and being very informed and selective about our sources of meat.  I knew the people who raised my pork, chicken, beef.  I saw the fields where the animals lived normal lives. I know their deaths were respectful.  Wanting to be more of that process we even raised rabbits ourselves.  Something that wasn’t easy but was meaningful in so many ways.

When we left Arkansas to move to Oregon I knew I would be have the opportunity to support another type of farmer – grape growers.  Living in Willamette Valley means I now know the people who grow the grapes that become my wine. I know how they treat the land.  Our yard is smaller here and the need for reconstructing it has unfortunately meant I cannot garden the way I once did – at least not for a while.  I knew I could not give up my lifestyle of eating local.  Within two weeks of moving I had joined a CSA midway through their season.  Pitchfork and Crow offers me a basket of bounty May – Nov every year and I spend less on groceries in those months.  Before the moving van even left Arkansas I had signed up to receive half a hog from Pork for the People.  The hogs are raised by 4H kids who are learning about agriculture.  Their hogs’ deaths are in a small facility that handles them with care, respect and humanity.

Our Crockpot Chili Verde was created with ingredients form Pitchfork and Crow and Pork for the People.  We always get a bumper crop of tomatillos from the CSA this time of year.  I freeze them in anticipation of making this hefty Crockpot Chili Verde all winter.

As for the Cab Franc, it is made by Pat Spangler in Roseburg Oregon.  Oregon isn’t all about Pinot Noir and every time we visit Southern Oregon we return with a trunk load of wines from our favorite producers.  Some people love Cab Franc that got really ripe and shows flavors of darker fruits and floral elements.  Some love leaner Cab Francs that are more likely to taste of red fruits with a prominent strain of hatch chili. I love both styles.  Cab Franc may not be the first thing you would think of to pair with a dish full of charred pepper flavors.  But the lovely chili pepper quality in this Cab Franc from Spangler Vineyards makes it work beautifully.

• Crock Pot Chili Verde and Spangler Vineyards Cab Franc by Tasting Pour
• Exploring the Idea of Local on #WinePW by Rockin Red Blog
• Grateful for Ian Brand Wines + Donkey & Goat + Autumn’s Bounty by Culinary Adventures with Camilla
• Keeping it Local: Heritage Oak Old Vine Carignane and Greek Lamb by Pull That Cork
• Persimmons, Cabernet Franc & Other Harvest Delights by L’occasion
• Roasted Turkey Breast with Morel Mushroom Sauce by Cooking Chat
• Thankful for Local and Seasonal Harvests by A Day in the Life on the Farm
• Tradition with a Twist: Cooking Far from Home by The Swirling Dervish
• Wine and Dine: Virginia Viognier and Apricot Spread with Chevre by Grape Experience
• #SoGrateful for a Taste of Local: Food, Wine, Vineyards by Wine Predator

The post Crockpot Chili Verde & Spangler Cab Franc #winepw appeared first on Tasting Pour by Jade Helm.

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.

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 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.

 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.

• Michelle of Rockin Red Blog tell us Why You Should be Drinking Grüner Veltliner.
• Jill of L’Occassion recommends we Go Ahead and Say It: Grüner Veltliner
• Camilla, Culinary Adventures with Camilla is dishing- Herbs, Bitter Greens, and Halibut Cheeks with Grüner Veltliner
• Sarah of Curious Cuisinere tempts us with Backhendl (Austrian Fried Chicken) and Grüner Veltliner
• Nancy of Pull that Cork will be offering Grüner Veltliner: A Pair of Pear(ings) for #winePW
• Lori of Dracaena Wines will be sending A Message in a Bottle From Austria
• David of Cooking Chat presents a healthy Kale and Tempeh Curry with Grüner
• Jeff of FoodWineClick asks the question Is Grüner Veltliner Your Next Pizza Wine?
• Lauren of the The Swirling Dervish proclaims Gruner Veltliner: A Lot Easier to Drink than It is to Say
• Cindy of Grape Experiences recommends we Wine and Dine: Gruner Veltliner and Salmon Teriyaki with Garlic Baby Potatoes
• Jade of Tasting Pour serves up Shrimp and Corn Soup with Gruner Veltlner
• Wendy of A Day In The Life On The Farm presents Germany collides with Asia for #WinePW
• Julie of Wine N Friends proffers an Emotional Connection with Grüner Veltliner
• Martin of ENOFYLZ Wine Blog will be offering A Taste of Grüner Veltliner; Old World and New World

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

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

We are aware it is officially fall and for some, white wines go the way of white pants after Labor Day.  We are still getting fresh corn from our farm share. It has been a treat all summer and we have enjoyed it in our favorite corn soup recipe.

Fresh Corn Soup

The post Fresh Corn Soup and Abacela Viognier appeared first on Tasting Pour by Jade Helm.