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Pinot and Poultry - a Perfect Pairing By David Anderson Thanksgiving is rapidly approaching, and with it the time of year when Holiday meals abound. As the weather cools down, nothing can warm you up better than a fresh roasted turkey or chicken, right out of the oven. And, wouldn't you know, Oregon's wineries have just the thing to pair up against that bird: Pinot Noir.
With its lush, fruity aromas and complex structure, Pinot Noir complements most any holiday dish. And yet, paired up against turkey, chicken, or duck, it's like nothing else.
Scientifically, there is a reason for this. The proteins and fats found in poultry and fowl are compatible with the chemicals found in the wine. The acids help break down the fats, converting more flavors and helping balance out the palate, while not adversely affecting the proteins in the meat.
Cabernet Sauvignon, on the other hand, does not pair so well with some game, specifically turkey. Its acids cause the proteins in the turkey to bind up and create a bit of a rough, gritty mouthfeel if ... Read the Full Story...
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In October 2009, the founder of OregonWines.com has begun making a Tempranillo/Syrah blend with grapes acquired from a local Oregon vineyard. Follow his journey in this blog.
10pm - time to press (October 13, 2009)
It was as good a time as any. The wine was between 1.03 and 1.08 in each of the fermenters. Yes, we could have waited longer, but we figured we had already gotten optimal extraction from the skins, such that a little time for the wine to just bubble ...
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(October 13, 2009)
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| Saturday, February 13, 2010 |
| Sokol Blosser Valentine's Weekend Pork & Pinot Event |  | | The Four Graces Extreme Chocolate Tasting | | | Valentine's Weekend at Argyle Winery | | | Saturday, February 20, 2010 |
| Sokol Blosser Tasting Room at Bluehour | | | Sunday, February 21, 2010 |
| Sokol Blosser Tasting Room at Bluehour | |
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