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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 2007, the founder of OregonWines.com has again begun making Pinot Noir with grapes he hand-picked at an Oregon vineyard. Follow his journey in this blog.
Oak Aging begins (February 13, 2008)
January 18 was a good day. Four full carboys of Pinot Noir had at last completed their Malolactic ferment, and it was time to rack them off the fine lees and malo sediment.
Only five carboys were used in the racking. Starting with a fresh and empty carboy, I racked #1 into that. Once filled, I rinsed out and cleaned #1 for filling from #2, and so forth. In the end, carboy #4 was all that remained. It was the largest carboy of all, so I was able to top off the other carboys evenly once finished.
I then funneled in 3 ounces of medium toast French oak chips into the top of each carboy. Though ideally the chips would already have been in the bottom of the carboy, awaiting a pleasant "drowning" from the wine being siphoned in, this method was not possible due to my re-using three of the carboys for the process.
The entire process took a little more than 90 minutes, start to finish, including cleaning and putting things away.
Now the wine needs to sit. And age. On the oak. For several months.
Cheers,
David
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