Which Oregon wine goes with which Oregon food? The two go hand-in-hand, since the local food movement is hugely popular in Oregon right now. We thought we’d share the menus from two lovely winemaker dinners that we attended this summer, with some nice tips on the wines that they chose to go with the delicious, catered fare.
CELLAR DINNER AT MONTINORE
It was cool and cloudy and (standard for Oregon) a small chance of rain in mid-July, so a vineyard dinner at Montinore Estate near Forest Grove got moved into the cellar. And what a blast it was. Winemaker/Owner Rudy Marchesi presided over a four-course dinner prepared by Portland’s Courtney Sproule (of Din Din Supper Club) and paired with his biodynamic wines. Here’s how it went:
PORK, PLUM AND PISTACHIO PATE ON LEVAIN TOAST, and BEET SORREL SALAD ON HOUSEMADE CRACKER passed as hors d’oeuvres and paired with Rudy’s aptly named 2009 Almost Dry Riesling and 2010 Pinot Rose, which helped us pretend it was a hot summer day.
SALMON BISQUE WITH CLOVE AND PORCINI MUSHROOM, a gorgeous soup course served with 2009 Estate Reserve Gewurtztraimer; crisp and dry and a lovely pairing.
GRILLED SILVIE’S BEEF ROUND AND CHERRY VIOLET MUSTARD CHUTNEY WITH CHARD AND VELLA JACK TART that went head-to-head with 2008 Parsons’ Ridge Pinot Noir. Hit of the night for me; the wine burst open with cherry and raspberry aromas and held up beautifully with the beef. One of those ’08s that will get better and better with time but drinks just fine now.
HAZELNUT PANNA COTTA WITH MONTINORE RUBY-MACERATED BLACKBERRIES, served with 2009 Riesling Sweet Reserve and 2005 Ruby Port. ”I love panna cotta,” sighed Rudy. No argument here. Lovely dinner all around.
DINNER WITH HERB
Here’s the menu for a fine dinner we attended in the vineyards of Herb Quady’s Quady North winery in the Applegate Valley of Southern Oregon. Want to know how best to pair Herb’s delicious wines with food? Here’s how he did it.
SWEET PEA CROSTINI and HEIRLOOM TOMATOES — Crostini spread with a pate of fresh peas, mint and ricotta cheese, with a side of ripe tomatoes in an herb and wine vinaigrette. Paired with 2010 Pistoleta — a sweet, delicious blend of Rousanne, Marsanne and Viognier
GRILLED CORN SALAD AND SHRIMP — molded mini-tower of corn, black beans, red bell pepper and spices, served with shrimp marinated in a red chili-cilantro-lime marinade. Paired with 2009 Ox Block Viognier to stand up to the spice and seafood
RATATOUILLE — Fresh, garden blend of zucchini, squash and red onions in a fire-roasted red pepper tomato sauce. Paired with 2010 Bomba Grenache for fun, and to counterpoint the tomato sauce
SMOKED WHOLE HOG — 16 hours in the smoker, served with bbq sauce and coleslaw with a roasted poblano dressing, the pulled pork was moist and fragrant. Paired with 2008 Syrah 4-2, A and 2009 Cabernet Franc, Herb’s big reds are just delicious and the hits of his cellar
GRILLED PEACHES — Served with locally made Lemon Dream ice cream and drizzled with vanilla fig balsamic vinegar. Paired with Deviation, a Quady (south) dessert wine with a sweet, orange color and fragrance.