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.

The Biodynamic practice began with Austrian philosopher  Rudolf Steiner’s work Agriculture Lectures of 1924.  Steiner wrote this in response to farmers who following the Age of Industrialism, were concerned about the declining health and vitality of their crops, plants and animals.

Biodynamic philosophy is a holistic approach that focuses on building healthy soil, treating the farm as a living organism, and the interaction of the soil, plants, animals, humans, and the cosmos.

Mo Momtazi shows of cowhorn at Maysara

Oregon is known as a leader in sustainable agriculture and wine growing is no exception.  It is a delight for us to highlight wines from these Biodynamic producers.  We’d like to thank our sponsors Willamette Valley Wine Association, Emily Kaplan Petterson of EKP Media, and the following wineries:

Cooper Mountain. Keeler Estate, Brooks Winery, Brick House, King Estate, Johan Vineyards, Maysara Winery, Montinore Estate, Winderlea Vineyard and Winery

Willamette Valley has a reputation for great New World Pinot Noir.  You’ll notice though that our wine pairing crew had a lot of diversity to work with. Not only memorable Pinot Noir but  many other grapes and styles showed up on our tables this month.  I am delighted to share a pairing with Montinore Estate’s Gewurtzraminer.

Here is a sneak peak of the dishes and wine pairings that are in store. These recipes will go live this Saturday May 11th during our Twitter chat scheduled 8-9 am PT.  Follow #winepw as we discuss the behind the scenes of our recipe pairings and share thoughts on these amazing wines.

• David of Cooking Chat has prepared “Salmon, Farro and Mushrooms with Winderlea Pinot Noir”
• Camila 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”

The post Willamette Valley’s Biodynamic Wines Preview #winepw appeared first on Tasting Pour by Jade Helm.

BTW did you know Oregon is just about as “green” as you think it is?  We don’t get our reputation for organic kale eating and chicken dossiers  for nothin’. The stat below isn’t JUST about Biodynamic winemaking but we are proud of the many ways our farmers are good stewards of the land.

HOW TO PARTICIPATE

Send your post title to tastingpour@gmail.com by Tuesday, May 7 to be included in the preview post. We will do a preview post shortly after getting the titles, linking to your blogs. Your title should include “#winePW.”

Publish your post between 12:01 a.m-8:00 a.m. EDT on Saturday, May 11. You can always schedule your post in advance if you will be tied up that morning. Include links to the other #winePW participants in your post, and a description of what the event is about. We’ll provide the HTML code that you can easily put in your initial post — which will link to people’s general blog url — then the updated code for the permanent links to everyone’s #winePW posts. Get social! After the posts go live, please visit your fellow bloggers posts’ to comment and share. We have a Facebook group for participating bloggers to connect and share, too.

Please be sure to disclose if your post is sponsored or if you are describing wine or other products for which you have received a free sample.  Please tag the winery that provided samples and the event partners @wvwine

For more of the back-story on Wine Pairing Weekend, check out David’s original post introducing the idea.

The post Biodynamic Wines of Willamette Valley #winepw appeared first on Tasting Pour by Jade Helm.

Coq Au Riesling

I was excited to see quite a number of different German regions and grapes in our line up.  I’ll just share our faves.

German Wine Tasting Notes

Fitz Riesling Sekt Extra Trocken from Pfalz

It is always fun to get a sparkling Riesling. This would have been made in the Tank Method similar to Prosecco to allow the lovely fruitiness to stand out.  Slightly off dry with tons of bubbles. Meyer Lemon on a shy nose followed by light peach, a hint of petrol, floral, and pineapple on the finish.

2016 Dr. Nagler Riesling Kabinett from Rheingau

Such a wonderful treat to have a Riesling from this region of Germany.  Tangelo zest, peach, floral and a hint of petrol on the nose.  Fantastic acid with slatey minerality, lovely peach, wafting floral notes, and tart white grapefruit undertones.

A couple of Spatlese really stood out paired with dinner and dessert

2016 GEORG ALBRECHT SCNEIDER NIERSTEINER HIPPING RIESLING SPATLESE 

The sweeter of the two Spatlese and destined for aging if you can wait that long. Toasteed pineapple, candied tangerine peel, cutie oranges, peach, petrol and slate on the nose. Sweet and balanced palate with a crazy fruity rush of all the things you enjoyed on the nose.

2016 Bollig-Lehnert Riesling Spatlese from Piesporter Goldtrophfchen

Wow. Simply wow.  This single vineyard Riesling from the village of Piesport was an absolute delight.  For such a beautifully delicate wine the nose was so complex with mandarin orange, lime, slate, and spicy Asian Pear.  All of these lovely aromas repeat on the palate with  zippy, racy acidity.  This spatlese was perfect with our Apple Upside Down Cake. Click for recipe.

I cannot wait to see what our #winepw friends thought of these wines and more importantly what wonderful pairings they shared.  Don’t miss a single one.

• Camilla of Culinary Adventures with Camilla will be tempting us with “Feasting for Sankt Nikolaus Tag: German Sips, Schweineschnitzel, Spätzle, and Sauerkraut”
• Kat from Bacchus Travel & Tours will share “A German Holiday Celebration #winePW“
• Sarah from Curious Cuisinière is pairing “Chicken Schnitzel and German Riesling“
• Deanna of Asian Test Kitchen will discuss “German Riesling: The Default Asian Food Pairing #winePW“
• Jade of TastingPour will tempt us with “Coq Au Riesling #winePW“
• Jeff from FoodWineClick discusses “50 Shades of Kabinett Riesling“
• Michelle of Rockin Red Blog will share “German Wines: Expect The Unexpected #WinePW“
• Jill from L’Occasion will “Outfit Your Holiday Table With German Wines“
• Jane from Always Ravenous will share “Food Pairings with German Riesling #winepw“
• David of Cooking Chat has prepared “Chicken Sausage Veggie Bowl with German Riesling“
• Gwendolyn from wine predator will enjoy “German Riesling and Fun Fondue With Friends for #WinePW“
• Cindy of Grape Experiences has you covered with “Your Party Planning Checklist: Must-Have German Rieslings“
• Rupal from Journeys of A Syrah Queen will share “Rieslings For The Holidays“
• Wendy from A Day in the Life on the Farm will be “Celebrating St. Nicholas Day”
• Jennifer of Vino Travels – An Italian Wine Blog will share “Everyday Pairings with German Riesling”
• Nancy at Pull That Cork will share “Two Styles of German Wine and a Meal for Both #winePW“

The post Coq Au Riesling #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.

---

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

---

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.

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.

Tips for How to Choose a Wine Gift:

• Pay attention to the type of wine they order at restaurants or serve in their home and choose something similar.
• If you have no idea what they like, stick with classic grapes/wine styles that people know and enjoy.  Cabernet Sauvignon or Chardonnay are good places to start.  See Holiday Gifts for Wine Lovers for recommendations and a Video of Tasting Pour on NBC talking about how to choose a wine gift.

• Give Sparkling wine.  It is festive and comes in a fancy bottle with shiny foil.  Even if they don’t love the wine, they can use it for a sparkling cocktail or a mimosa. See Sparkling Wines for Holiday Gifts for more details.
• Give them a wine you love.  They will appreciate you shared the wine that you treat yourself with.
•  Choose wine based on type of food they like to cook. If they grill out burgers in the summer get them some fun Zinfandel or a great fruity Merlot.  If everyone drools over their chocolate cake, get them a nice port to serve with it.  People who cook love to be known for their best dishes. In addition to giving them wine, you have given them a compliment.  If you need help with wine and food pairing ideas there are tons here from the Wine Pairing Weekend themes and more on the sites linked below.

Speaking of, let’s hear the thoughts of the #winepw group.  Thanks to David at Cooking Chat Food for selecting and hosting this theme.

Giving the Gift of Wine: #winePW blog topics

Here are the topics the #winePW crew will be covering:

Jeff from foodwineclick will share “Holiday Wine Gift Ideas: Not Just Any Champagne“

Cindy from Grape Experiences will post “Wines from The Hess Collection – Will You be Naughty or Nice?”

Here on Cooking Chat we will write about “Christmas Wine Gifts: Tips and Bottles To Give“

Wendy from A Day in the Life on the Farm will share “Spreading Christmas Cheer“

Michelle from Rockin Red Blog is telling us “How to Give the Gift of Wine“

Gwendolyn from Wine Predator will share “Grateful for Good Gifts, Good Stories with Wineries from Napa Good Gifts“

Culinary Adventures with Camilla is talking about “Sips Worth Sharing“

Jennifer from Vino Travels is covering “Holiday Wines with a Sicilian Flair“

Lauren from The Swirling Dervish is blogging about “Family, Food, and Wine: The Gift of Memories“

Jill from L’Occasion will share “Wine Wrapped Up: The L’occasion Gift Guide“

You can check out past and future #winePW topics by visiting this page.

The post How to Choose a Wine Gift #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.

As for a wine selection, sparkling may say celebration, but is also says comfort.  Once you open it, you know you are going to finish it.  If you are opening something as delightful as Treveri Brut Prestige, you know you are spending the evening with someone you really like.  You might as well tuck in for the evening and pass the bottle ’till it’s all been enjoyed.

Now get into your comfy sweats, pour yourself a glass, and see what our wine pairing weekend friends suggest for comfort food and wine pairings.

• Cindy of Grape Experiences shared Wine and Comfort Food: Alder Fels Chardonnay and My (New)Favorite Grilled Cheese Sandwich
• Camilla of Culinary Adventures with Camilla posted her Kick Ass Mac’N’ Cheese and Kung Fu Girl Columbia Valley Riesling
• Lori of Dracaena Wines wrote about Comfort Food with a Side of Wine
• Jill of l’Occasion is Cookingat Home: Affordable Bordeaux & Homemade Pasta
• Jade of Tasting Pour contributed her recipe for Croque Madame and Treveri Brut Prestige #winePW
• Nancy and Peter of Pull That Cork tempted us
  with Brandade de Morue and a Lovely Lirac
• Wendy from A Day in the Life of the Farm made us feel warm and cozy with Mushroom Stroganoff with MarkhamSauvignon Blanc
• David of Cooking Chat explained his Roasted Root Vegetable Soup and Wine Pairing
• Michelle of Rockin Red Blog is Finding Comfort in Food and Wine
• Lauren of The Swirling Dervish made us want to visit warmer weather for Winter Comfort Food forThose 80 Degree Days
• Gwendolyn of Wine Predator is thrilled to
  give us her ideas for Valentine’s Day: Share a Special Red Wine PairedWith Comfort Foods with Your Sweetheart
• Sue of Palatable Pastime shared her notes for Rigatoni with Bolognese Sauce

The post Croque Madame and Treveri Brut Prestige #winepw appeared first on Tasting Pour by Jade Helm.