Just ran across a post on wine accessories on a favorite blog Cool Hunting. I discovered what appears to be an amazing wine opener that I’d like to try, as well as the best system yet for washing wine glasses in the dishwasher with no breakage (you’re supposed to hand-wash wine glasses, but who DOES that?). Click image for article!
I recently discovered farro kale soup at a wonderful restaurant in Portland called Luce. I couldn’t wait to try it at home, which I did this evening. I made a soup base with about 1/3 cup of olive oil (from Ovino for those in the Gorge), a couple of medium onions, a carrot, and a single celery stalk–all finely chopped. I added a few slices of chopped pancetta and let it brown, and then added garbanzo beans, and a 14 oz can of diced tomatoes (and a little bit of pepper and sea salt). After a few minutes of allowing these flavors to blend, I added around seven cups of chicken broth, two small bunches of chopped kale (with ribs removed), and 1 cup of farro. Bring to a boil for five minutes and then let it simmer for about an hour. Grate some fresh parmesan, heat up a loaf of bread, and pour yourself a delicious glass of Cathedral Ridge Dampier Pinot Noir. Add one more dash of good olive oil to each bowl of soup before serving. Dinner by the fireplace optional, but highly recommended. -AG
With the holidays behind us and spring in the distant horizon, a great way to boost morale during this stretch of time is to plan a weekend getaway. Take a road trip the Willamette Valley, darling of Food & Wine magazine, the New York Times, and Oprah, and visit its newest attraction–a new Cathedral Ridge Winery tasting room! Nestled in the heart of Dundee, you’ll have more wineries to choose from than you could possibly visit in one weekend. If you have a smartphone, you might try this Willamette Valley app: mobile wine tour. If you’d like to treat yourself to a luxurious accomodation, the Allison Inn & Spa can’t be beat. If you’re visiting during the weekend of January 27-29, you might want to wrap up your road trip with a visit to the Oregon Truffle Festival in Eugene.
Whatever happens to be on your itinerary, be sure to include Cathedral Ridge Winery’s new tasting room at 976 N. Hwy 99 (2 blocks down from Ponzi) and mention this post–we’d love to meet you!
Creating a warm haven after a long day can be as simple as putting together an amazing meal. A favorite winter recipe of mine is Mole Poblano Chicken, a robust, nutty and spicy dish that is amazing with a glass of Zinfandel. A fruit-forward, jammy Zinfandel with hints of pepper and cassis is a perfect compliment to spicier fare. Making mole can be a labor intensive process, but this recipe in particular is ideal for a weeknight.
Cathedral Ridge Winery is offering a January Zinfandel special: Four bottles of ’09 Zinfandel for $99 (Save $45 / 31%). Keep a couple of bottles in reserve for those evenings in particular when you’re seeking a zin-like state of mind.
The movement to avoid crowded malls and big box stores continues to grow each holiday season. Portland, Oregon and the Columbia Gorge seem to be at the crest of this crusade with local artisan bazaars, cooking parties, and a dedication to shopping local. If you prefer gifts made by hand and with care, the following items are guaranteed to be a hit throughout the season!
I had to make several batches of these crackers last year because they were so popular. These Oat and Cheddar Crackers are the perfect thing to bring to a holiday party with some amazing cheese like Gruyere.
Also in demand again this season are these Peanut Butter & Jelly Cups. The sea salt is a key addition! And who doesn’t enjoy the gift of wine? Cathedral Ridge is offering a holiday celebration six-pack (save $34/20%), which includes two Dampier Pinot Noir, two Chardonnay, and two Cabernet Sauvignon. The package also includes several recipes for the holidays to pair with this collection of wonderful wines. Cheers! -AG
Join Cathedral Ridge Winery for our party of the year: the 6th Annual Holiday Party! On December 8 (5-8pm), meet winemaker Michael Sebastiani at the luxurious Governor’s Hotel in Portland. Word to the wise–this party always sells out in advance, so pick up your tickets soon. Jake’s catering will be serving their famous appetizers to compliment a special selection of Cathedral Ridge wines.
Any wine bought that night will be packaged and ready for carry out by the end of the night. If you are not ready to take the wine home, we will deliver all purchases to all locations in the Portland or Hood River area within two days. Purchase a case of wine over $250 and ship free of cost!
Kick off the holiday season and celebrate with delicious food, fabulous friends and great wine!
Tickets: $30 / $10 for Wine Club Members (and only $10 for up to 3 personal guests!) ORDER HERE.
The most culinary of holidays is upon us; a time to gather, unplug, and give thanks. While there is no shortage of menu inspiration, the beauty is in the details.
Succulents create an unexpected centerpiece (via cupcakes and cashmere); cranberries create color and burlap keeps it rustic.
When it comes to wine, drink what you like. Cathedral Ridge Winery’s 2009 Dampier Pinot Noir and 2009 Chardonnay are award-winning wines that will compliment every menu and palate. Eat, drink, be merry, and give thanks. Cheers to you and yours! -CRW
Going out on a Friday night has a certain allure; it feels like a mini-holiday that comes around every seven days. This past Friday, however, a torrential downpour outside and a crackling fire inside were more than enough incentive to keep me in for the night. With fresh diver scallops from the market and a few ingredients that I had on hand, I discovered a mind-blowingly delicious creation. Inspired by a good record and a roaring fire, I pulled out fresh kale, Applegate bacon, (really good) parmesan, fresh pasta, and a bottle of Cathedral Ridge Chardonnay. I recommend the following simple steps for an extremely delightful night in…
Step 1: Pour yourself a glass of Chardonnay to fuel your culinary creativity. Step 2: Salt and pepper the scallops on each side; boil water for pasta (it really should be the fresh kind). Step 3: Rinse the kale (a bunch or two–it cooks down a lot), separate the leaves from their spines and chop coarsely. Chop a couple of shallots while you’re at it. Step 4: Fry a few pieces of bacon and set aside.
Step 5: Pan-sear the scallops on high heat, about three minutes each side. Lift out the scallops and set them in a warming oven. Add a couple slices of butter to the juices in the pan; when the butter is foaming lightly, add one of the shallots–and after a minute or two–a few healthy dashes of white wine. A lot of people might suggest “cooking wine,” but for best results, I cook with the good stuff. You really can taste the difference.
Step 6: Heat a little olive oil in a separate pan and saute a bit more shallot. After a few minutes, add the kale and let it cook to a bright, fresh green. Add the fresh pasta to the water that’s been boiling–it only needs a couple of minutes–and you’re ready to go. Add the kale to the fresh pasta (I like a nearly 50/50 ratio, but I am a nerd for kale), add the warm scallops to the top of each plate of pasta, top with a little crumbled bacon, a drizzle of butter sauce, a few sweeps of fresh parmesan, and maybe a dash of cracked pepper. Refill your glass of wine and try to imagine how you could have possibly ordered something better in a restaurant. You can’t. But after dinner, if the hub of activity is still calling your name, there’s always dessert… -AG
Merlot grapes have been harvested! Learn about the particular qualities that will turn this year’s crop into a noteworthy vintage. As the grapes ferment, you’ll see which type of grapes make the best wine and how we get the yeast moving and ready to mingle!
The past several weeks have been Chanterelle mushroom season here in the Pacific Northwest, and those who know of a prime picking spot guard the secret with their lives. We happen to know of such a spot, where the Chanterelles are plentiful enough to fill large baskets if you hit it at the right time. After a picnic in the woods that included a little Pinot Noir (2009 Cathedral Ridge from Dampier Vineyard), we were like kids on an Easter egg hunt, plucking the golden delicacies until we had as many as we could carry.
After returning home with our bounty, we sauteed most of the mushrooms lightly in butter, and froze them to use throughout the year. That night, we enjoyed the freshly picked Chanterelles with roasted salmon (caught by my father in the White Salmon river), which paired amazingly with the Dampier Pinot Noir. I highly recommend the following recipe from Food & Wine…they suggest Oyster mushrooms, but encourage Chanterelles if they’re available.
Just ran across a post on wine accessories on a favorite blog Cool Hunting. I discovered what appears to be an amazing wine opener that I’d like to try, as well as the best system yet for washing wine glasses in the dishwasher with no breakage (you’re supposed to hand-wash wine glasses, but who DOES that?). Click image for article!
