We’re heading to Oregon to celebrate four incredible selections from
this trendy region. Join us May 21-27 to sample a few wines that you might
know, and a few that you might not.
Ken and Grace Evenstad first started making world class
Pinot Noir in the Dundee Hills of Oregon in 1989. Since then, they have been
setting the region's standard for premium wines. Their proprietary rosé offers
notes of perfectly ripe raspberry on the nose, supported by subtle red fruits
on the palate. The Domaine Serene “r”, Rosé, Oregon ($15 6oz) is
precise and polished on the finish, making it a great aperitif to enjoy before
any meal.
For over a decade Dick & Deirdre Shea grew and sold some
of the best Pinot Noir and Chardonnay grapes in Oregon. In 1996, they decided
to begin producing their own wines from their own fruit. The Shea Wine
Cellars, Shea Vineyard, Chardonnay, Willamette Valley, Oregon ($16 6oz) is
bright, racy, and packed with fresh minerality and stone fruit. Enjoy it with our Seared Sea Scallops over
Sunchoke Puree & Pickled Shallots.
A relative newcomer to the scene, Smockshop Band, Spring
Ephemeral, Hood River, Oregon ($18 6oz) is the brainchild of Master
Sommelier Nate Ready and his Hiyu Wine Farm, located in the Hood River Valley.
Using Grenache & Syrah grown on a 30-acre biodynamic farm, the wine is both
alluring and texturally pleasing to the palate. Brooding with fresh notes of
red and black fruit, it is slightly spicy with a thirst-quenching acidity that
matches quite well with our Classic Cheeseburger.
Lynn Penner-Ash has an impressive winemaking resume that began in the
world-famous wine regions of Napa Valley. In 1988, she moved to Oregon to
become the first female winemaker in the state. Since then, Lynn and her team
have built an incredible portfolio of wines, including Penner-Ash,
Estate, Pinot Noir, Yamhill-Carlton, Oregon ($24 6oz). Using 100%
estate fruit, this quintessential Pinot Noir from the Yamhill-Carlton region of
the Willamette Valley shows exotic spices and anise on the nose, with dark
cherry on the palate. Joe’s Ahi Tuna Filet is my favorite pairing here.
Wine Tip: The one component of wine that is critical
to food pairing is acidity. Think of it as the refreshing ‘lemon wedge’
that can complement a rich, salty, oily, or fatty dish, making it more
delicious. Acidity can also assist in
tempering the brininess of certain shellfish.
Follow
me on twitter @invitisveritas. Tell me what’s in your glass #wiyg
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