Let’s engage in a little wine tasting, shall we? As many of you have read from my last article, Hot in Mt. Hood – A Grape Experience at Phelps Creek Vineyards, I loved the opportunity to enjoy the beautiful land in which we live, meet interesting people from all walks of life and careers, taste delicious food, and enjoy amazing wines. This post focuses on the wines offered with each course from the winemaker’s dinner on that hot hot night…but with cool, memorable results!
*First Course*
Lobster mushroom carpaccio with lovage and sauteed chanterelle with treviso and Sakura Ridge pickled currant
Paired with…
**Viento Gruner Veltliner 2010 – Dry and crisp, this wine was delicious paired with the first course. The Austrian varietal is new to the Northwest and Rich Cushman, Winemaker at Viento, has gotten this wine right. The aromas and tastes of citrus and white pepper of the Gruner Veltliner were a great start to the memorable dinner. $20.00
**Naked Complicated Viognier 2009 – Naked’s Viognier was a blend of pineapple, mango, floral, apricot and a bit of spice thrown in..It was complicated and that just made it more interesting! $24.00
**The Pines Viognier 2009 – With those classic floral aromas and tastes of apricot and caramel, this Viognier had a smooth finish and was one of my favorites! $22.00
*Second Course*
Sturgeon and cocozelle zucchini salads with gem lettuces
Paired with…
**Phelps Creek Estate Reserve Chardonnay 2010 – Delicious aromas of Meyer lemon, sunflowers, and hazelnuts were a great start to this Chardonnay from Phelps Creek Estate. Creamy, citrus-y tastes were well balanced and the finish was lingering. $28.00
**Cathedral Ridge Reserve Chardonnay 2009 – The vanilla and caramel aromas and tastes along with high acidity led to a long finish which was as satisfying as the second course. $44.00
*Third Course*
Reisler Farms lamb loin, Vans cherry chutney with aged balsamic, basil, and whole grain mustard and potato gougere
Paired with…
**Phelps Creek Cuvee Alexandrine – Alexandrine Roy, a young winemaker from the French Burgundy region, was invited by Phelps Creek Vineyards to share her French winemaking experience and put her own mark on wine from the Gorge. This Pinot Noir had aromas and tastes of tart raspberries and flowers, yet some earth notes. Merci, Alexandrine! $46.00
**Cathedral Ridge Reserve Pinot Noir 2009 – Rich and luscious with the third course was this 100% Pinot Noir. Dark cherry, raspberry, and sweet spice were the aromas and tastes I found as well as a wonderful balance between acidity and tannins. $52.00
*Fourth Course*
Braised beef shortrib with fresh pocha beans and heirloom pepper carrot sauce
Paired with…
**The Pines Old Vine Zinfandel 2010 – From a vineyard planted in the late 1800s, the explosion of plums, raspberries, cherries, and blackberries tasted satisfying and rich with those shortribs and sauces. $38.00
**Viento Barbera 2011 – The bright red fruit aromas and flavors led to a pleasant, smooth finish. The wine paired with the shortrib didn’t disappoint.
**Naked Oh! Tempranillo 2010 – Medium bodied with aromas and flavors of plums, cherries, and strawberries, this wine was food friendly and a terrific choice with the third course. And let’s not forget some earthy minerality, too~
*Fifth Course*
Fresh Fern’s Edge goat cheesecake with peach licorice coulis
Paired with…
**Phelps Creek Estate Ice Wine Pinot Gris 2009 – Delicious! This ice wine was harvested in freezing temperatures in December 2009. It’s in limited supply…and was a wonderful, just-sweet-enough pairing with the cheesecake. $52.00
**The Pines Sweet Sierra 2009 – Named after owner, Lonnie Wright’s daughter, the Sweet Sierra is a port style Zinfandel with a velvety mouthfeel and tastes of chocolate covered cherries!! Sweet! $22.00
**Viento Gewurtztraminer Ice Wine 2009 – The 2009 vintage is the first Icewine made in the Columbia Gorge AVA. I loved the aromas of honey and flowers and tastes were rich and sweet. $45.00
This dinner and wine pairings were outstanding. Neither food nor wine eclipsed the other and it was obvious that much planning and preparation had been done prior to our visit. Thank you to everyone involved-you gave me another moment to… Swirl.Sip.Savor!
Cheers~ Cindy
Jen Dahlin