Posts Tagged: pinot noir
At Union Wine Company we love to support and collaborate with other fellow artisans in our community.
Our favorite cheesemonger, Steve Jones of Cheese Bar and Chizu, has been honing his skills for 15 years and just released his very first book: CHEESE BEER WINE CIDER: A Field Guide to 75 Perfect Pairings. Co-written by Steve Jones and Adam Lindsley (and photographed by your humble narrator, David L. Reamer) you can order a copy of CHEESE BEER WINE CIDER at Powells Online or keep an eye out for copies at your local bookstore or wine shop.
It is, as the title says, a guide to pairing specific cheese with their appropriate ‘adult beverage’ counterparts. We thought this would be a great opportunity to have Steve formally taste three of our Underwood wines—Pinot Noir, Pinot Gris, and Rosé—and choose a cheese that he thinks would go well with each. If you are going to be doing some entertaining in the next few weeks, or if you just want to have an indulgent late spring picnic, this will help you to know the best cheese to accompany your favorite cans. So, without further ado…
UNDERWOOD PINOT NOIR paired with SUMMER COMTÉ.
Comté is a cow’s milk cheese from France’s Massif du Jura region. It has a very earthy taste (think mushrooms cooked in brown butter) but also has a slight sweetness which pairs quite well with our Underwood Pinot Noir. There are various styles of Comté, but this one gets its name from the season it is produced, when the cows are dining on the lush and verdant summer grasses.
UNDERWOOD ROSÉ paired with 1605 MANCHEGO
This very popular aged Spanish sheep’s milk cheese comes from the windmill-dotted La Mancha plateau immortalized in Don Quixote. (The producing farm, 1605, actually takes its’ name from the year the book was first published!) Much like the terroir of its origin, Manchego is dry, pale and very sheepy. As it ages, the cheese’s nuttiness and buttery qualities increase, making it absolutely delicious, and a perfect pairing to our Rosé.
UNDERWOOD PINOT GRIS paired with JACQUIN BUCHERON.
Bucheron is from what is called the Bloomy-Rind Family. A French goat’s milk cheese, it has its origins in the Loire Valley which is accepted as the home of chèvre. The Jacquin Family has been making cheese in the Loire Valley for four generations. Bucheron, from the French word for “log”, has two distinct parts: a gooey section that has started to break down just below the rind, and, a more traditional, dryer, white chèvre filling the center. The contrast between the salty cream of the buttery ring and the lemony, goaty center make for a complex flavor, as well as a great pairing for our Pinot Gris.
Big thanks again to Steve Jones for taking the time to share his knowledge and palette for this little culinary experience. A good time was had by all!
Photography and Text by David L. Reamer. (@dlreamer)
On a dreary, rainy day in Portland we met up with bartender Jon Davidson to craft a cocktail that is anything but grey. Incorporating some of the best of the Pacific Northwest, and a pop of protein, we like to call this drink, “healthy”.
Combine all ingredients except for the Pinot Noir in a shaker. Shake and strain into a glass. Layer Pinot Noir on top. Garnish with a pear slice.
About The Bartender
Photography by David L. Reamer
Here in Portland, colored leaves are taking over every street, evening walks are starting to require a puffy, and after almost two months, harvest is almost complete.
You know what that means? Pinot Noir season is officially here!
(Editor’s Note: even though we drink Pinot Noir year-round, our Oregon staple just feels right during the colder months).
So when you’re pouring that glass for yourself tonight, consider saving some for this delicious cranberry sauce. It is easy enough for a weeknight hors d’oeuvre, yet delicious enough to serve alongside at Thanksgiving dinner. Warning: may cause double dipping.
Underwood Pinot Cranberry Sauce
12 oz fresh or frozen Cranberries
¾ Cup Underwood Pinot Noir
¾ Cup Brown Sugar
½ Cinnamon Stick (1 – 1½ inches)
1 tsp grated Ginger
Zest of one Orange
1/8 tsp ground Nutmeg
1/8 tsp ground Allspice
1/4 tsp of kosher salt
Combine cranberries, Underwood Pinot Noir, and sugar into a medium saucepan. Bring to a boil over medium-high heat. Add remaining ingredients, stirring occasionally until cranberries begin to pop. After about 5 minutes, reduce heat to low and break up berries with a wooden spoon. The consistency should become a thick jam-like sauce. Stir a couple more times, remove from heat and let cool for 30 minutes. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.
Tip from our crew: When we made this sauce for a winery happy hour, we paired it with Chèvre atop crackers and it was as gone in seconds.
Photography by Emily Triggs