Here is an interesting fact for you:

“Cold maceration” means putting the grapes in a refrigerated environment for several days before starting fermentation to encourage color extraction. This is being done more and more frequently with Pinot Noir since the skins of this varietal don’t have as much pigmentation as other red varietals.

One cannot think of Oregon without thinking of Pinot Noir.  As Oregon’s most widely planted (and popular) grape, the wine made from Pinot Noir is very distinctive – full of ripe fruits, floral essences, spices, and earthy undertones.  Drinking it inspires words like silky, velvety, rich and smooth.

This wine is traditionally thought of as the red wine served with the Thanksgiving turkey; most Oregonians are more open-minded than that.  They think of Pinot Noir as a wine for any occasion. Just open a bottle and see how well it compliments any darn thing you serve it with.

Oregonians are lucky this great grape thrives here and, to have winemakers who love to work with it, as Pinot Noir can be a bit touchy.  It needs a cooler climate, which is why nearly all the state’s Pinot Noir is found in the Willamette Valley southwest of Portland.  The Willamette has cooler nights, more rain and is pretty much the same latitude as the great Pinot regions of France.

Some Pinot Noir is grown in the hotter, southern appellations of Oregon, but it has a different taste; bigger, somewhat peppery.

The skin of Pinot Noir is thinner than most red grapes. It is an early leafing grape, making it susceptible to a late spring frost.  It tends to mature early in the fall, sometimes too early, which can cause the grapes to shrivel, becoming more raisin-like and it is a favorite of some bugs.  Pinot Noir can be the problem child of a vineyard.  But the end product, in your glass, is magic.

The December, 2012 issue of Wine Spectator has a feature article on Oregon Pinot Noirs.  The author, Harvey Steiman, even lists 20 recommended Oregon wineries.  My personal Pinot Noir places made his list: Domaine Drouhin, Domaine Serene, Erath, Ponzi, and Penner-Ash.  I would add Sokol Blosser, however.

So, find a copy of the magazine, pour your favorite Pinot Noir and have a fun read!

I cook with wine. Sometimes I even add it to the food.
~ W.C. Fields

I love this quote.  I think it may be my favorite.  A magnet with this quote hangs on my refrigerator.

Not every quote is going to get a reciepe, but this one does.  It is from the great folks at Quady North, a winery I will profile soon.  Enjoy!

Viognier and Asian Pears

Crust: 

1 ½ cups flour

½ tsp salt

1 stick butter, cold and cut into chunks

Cold water

Filling: Part 1

4 cups peeled, cored and sliced Asian Pears

½ cup Quady North Viognier

1 vanilla bean

¼ cup raisins

3-5 whole cloves

¼ cup sugar

Filling: Part 2

1 T corn starch

1 T flour

1 tsp cinnamon

Note: have some extra sugar on hand and have some extra butter at room temperature for basting pie during last 15 min. of baking.

Preheat oven to 400 degrees

Step 1:

Place pears, viognier, raisins, sugar, cloves and vanilla bean into a sauce pan and bring to a boil.  It will not seem like a lot of liquid, but you need just enough to soften the pears and raisins.

Step 2:

While the pears are coming to a boil, make the crust.  In a food processor, pulse flour, salt and butter until the mixture is crumbly.  Add cold water at bit at a time while pulsing, until mixture comes together.  Do not over mix.  Place on parchment paper and roll out crust to about 15”, large enough to place fruit into middle and fold over edges onto fruit pile.  Sprinkle the crust whit a bit of sugar and set aside (still on parchment paper) onto a cookie sheet.

Step 3:

Check on the boiling fruit.  When it is soft enough to pierce with a fork, take off the heat and into a mixing bowl place Filling: Part 2 ingredients.  Using a slotted spoon, scoop out pears and raisins into the mixing bowl, making sure to leave liquid, cloves and vanilla bean in the pot.  Mix the fruit with the flours and then pile fruit into the middle of the prepared pie crust.  Quickly and carefully, fold over the edges of the crust to partially cover the fruit.  Try to seal the folds as best you can by gently pressing crust together.

Step 4:

Bake pie for 30 minutes on middle rack.  When timer goes off, pull out pie and baste with butter on edges of crust and exposed fruit.  Sprinkle with sugar and return to oven to bake another 15 minutes.  Let cool but serve warm with vanilla bean ice cream.  Enjoy and cheers from the Quady family!

A mere mile from historic Jacksonville, Oregon is the oh-so-scenic acreage of Caprice Vineyards and Rolling Hills Alpaca Farm.  Two retired healthcare professionals, Jim and Jeanne Davidian lived in Southern California, but looked for Southern Oregon property to house their show alpacas, the cutest and most curious things you will ever see.

 When they found a thirteen acre parcel that had been planted in grapes for twenty three years, a new career began.  They were not looking to become vintners, were quite unsure of the whole process, but jumped in with both feet, determined to succeed and make a positive mark.  They certainly have.

The six and a half acres of grapes are mostly Chardonnay and Cabernet Sauvignon.   Caprice Vineyards consider themselves Cabernet Sauvignon experts and most of the offerings in the bright and colorful tasting room are of that variety.  They are all delicious.  Their 2006 Cabernet Sauvignon was the Silver Medal Winner at the 2010 World of Wine!

The Cabernet Sauvignons are all barreled in French Oak for two years and three years for the Reserve.   Although distinctively different from each other, all the Cabernet Sauvignons are stout with well balanced mixtures of red berries, plums and chocolate.  These delightful reds would enhance any meal, particularly a grilled meat or a rich Italian dish.

The Claret is the only blend.  This robust Bordeaux blend of Cabernet Sauvignon, Cabernet Franc and Merlot is perfect – refined, rich and elegant.  This is the “show off” bottle needed in any cellar.

Caprice Vineyards offers three whites, all single variety.

The Viognier is a rich color with full mouth fruits and spices.  It is silky smooth due to the oak ageing.

The 2010 Chardonnay, one of Caprice’s signature grapes, was a small production of only 50 cases and is not offered in the tasting room.  This wine is also aged in oak and is described as a mouthful of full bodied fruits.  The wine club members must welcome this selection.

The Gewurztraminer is just plain delicious!  This French style wine, barreled in stainless steel is fruity and slightly sweet, quite different from the typical Gewurztraminer.  Caprice Vineyard is developing a more traditional variety, but it is not available for tasting yet.  Keep checking back, ‘cause this is good and you will want to stay on top of it.

The tasting room is the cheeriest in Southern Oregon.  The gleaming, pegged floor compliments the many gifts on display.  From wine to artwork to jewelry to alpaca fiber goods, this place is browser heaven.  The grape covered terrace is the perfect place for sipping and enjoying the views.

In addition to Caprice Vineyards, the Davidian’s are owners of Rolling Hills Alpaca Farm.  Here, they breed, board and sell alpacas.  Currently 27 alpacas are on the property, including some pregnant ones.  The babies, when available for viewing, just melt your heart.  Not shy at all, they come to the fence begging for a scratch.

Alpaca fiber is soft and durable.  The alpacas are sheared in early June and the fiber sold to companies such as Pendleton Wool and the National Co-op.  Some fiber goes to a mill in Klamath Falls.  Jeanne Davidian spins and has a wheel in the tasting room and gift shop.  The alpaca products sold there include both hand and mill spun yarns.

Readers, I would love to hear your comments about Caprice!

Caprice Vineyards and Rolling Hills Alpaca Farm are located at 970 Old Stage Road, Central Point, OR 97502.  For more information, call 541-499-0449 or visit www.capricevineyards.com.

Abacela

The Wine Tramp sends congratulations to Abacela for it designation as 2013 Oregon Winery of the Year!  This is a really big deal and well deserved by any winery who gets this honor.

Abacela was named by the Wine Press Northwest, a publication that profiles and rates wineries throughout the northwest states of Washington, Oregon, Idaho and British Columbia.

Wine Tramp visited Abacela recently.  I had the pleasure of laughing my way through an interview with Quinton Clark and Seth Berglund, the dashing duo of the tasting room.  Here is what I learned.

The judging for “Winery of the Year” is by invitation only to wineries who have won a Gold or Platinum Medal in a previous competition.   In 2013 there were 550 invited entrants representing twenty-seven different appellations.  Makes ya drool, doesn’t it?

The three previous award winning wines submitted by Abacela were:

 2011 Albarino

• Gold Medal – 2013 McMinnville Wine and Food Classic
• Gold Medal – SavorNW Wine Award

2011 Grenache Rose

• Gold Medal  and Jerry Mead Award – 2012 NW Wine Summit
• Gold Medal – World of Wine Competition
• 94 point rating Portland Monthly “Oregon’s Best 50”
• This is Seth’s personal favorite – he recommend it with a salty cheese, crackers and friends

2009 Estate Port

• Double Gold Medal – World of Wine Competition
• Gold Medal – San Francisco International Wine Competition
• Outstanding rating – Wine Press Northwest

These wines all won Platinum Medals by the Wine Press Northwest judges.  Top of the line.

Abacela is the first Umpqua Valley winery to receive the Oregon Winery of the Year Award.   Called a “rising superstar Oregon winery” by Wine Enthusiast Magazine, who gave them a 91 rating in 2000 for their Malbec and an 87 in 2003 for the Grenache, Abacela is an excellent Ambassador for the Umpqua Valley.

Abacela is the brainchild and hard work of Earl and Hilda Jones, who both loved Spanish wines, particularly Tempranillo, but found very little of it growing in the U.S.A.  In the early 1990’s the Jones’ began looking for land in Southern Oregon along Mediterranean latitudes, where they could plant the grape varietals they most enjoyed.

So, lucky for all wine drinkers, they found, in 1992, a seventy-six acre parcel outside Roseburg that suited their needs.

Twenty-six of those acres are now in Tempranillo, with certain microclimates used for a special Vintners Blend; others are best for Entry level, Estate or Reserve designations.  The best of all is the Gran Reserve Paramour wine.  Quinton and Seth can explain it better than I can.  It’s complicated, but worth the work this winery puts into it.

Besides the signature Tempranillo, Abacela produces Viognier, Albarino, Grenache, Muscat, Merlot, Malbec, Syrah, Port and a Blanco Dulce and a non-alcoholic Verjus (this is like a vinegary salad dressing, not a good choice for the designated driver).  All these wines have won prestigious awards.  Lots of gleaming medals polished here.

Naturally, where there are great wines, there is a great winemaker.  Abacela’s winemaker is the brilliant Andrew Wenzl.  Wenzl did not go the way of most winemakers, getting a degree at Fresno or Davis.  Wenzl is a graduate of Eastern Oregon University and cut his wine making teeth at King Estate and Silvan Ridge.  For the past ten years, he has called Abacela home.

Abacela wines can be found coast to coast.  Chicago, Boston and San Francisco are the big markets outside Oregon.

Abacela is certified Salmon-safe and a current member of LIVE (Low Impact Viticulture and Enology).  These are two different organizations with high standards. It takes a huge commitment on the part of the winery to obtain and maintain the certifications.  It requires long term viticultural and enological practices of wine growing and wine production.  Not every winery takes on this responsibility, but the long term results are good for the environment.  Another pat on the back to Abacela.

The Umpqua Valley is Oregon’s newest designated appellation and what I consider an out-of-the-way and underserved destination, even though travelers zooming up and down I-5 pass right through it.  It a gorgeous valley; spectacular rivers (the Umpqua) and creeks (the Lookingglass) tumble and burble throughout it.

The Umpqua is a lot hillier than it looks from I-5.  Abacela has a particularly interesting parcel.  A vibrant patchwork of grape rows planted to maximize sun exposure, heat and elevation for each varietal; every little parcel has its own distinctive name: Cox’s Rock, Cobblestone Hill and Chaotic Ridge.  Again, ask Quinton or Seth for the particulars.

Abacela has a fun feel.  The tasting room is light and bright with expansive views from every window.  There is a huge tasting bar, but quiet cozy couches, as well.   The wine club caters to those wanting both whites and reds or the reds only crowd.

Get off the beaten path and enjoy a tasting at Abacela.  And thanks to Earl, Hilda, Andrew, Quinton, Seth and workers for all you do.

Wine is the most healthful and most hygienic of beverages.
~ Louis Pasteur

I think that is true here!

Abacela is located at 12500 Lookingglass Rd, Roseburg, OR.

Please note: Abacela is a great place with beautiful facilities, views and fabulous wines, but as hunky and fun as Quinton and Seth are, don’t try to pass a fake I.D. to them.  It just won’t happen.  Remember; drink responsibly, here, there or anywhere!

This last Quote reminded, sadly, of one of my last trips to England.  I was living in Brussels at the time, but in London for work … and some play. Shhh! don’t tell my former boss.

I did do my required computer work, but usually pretty late, after the theaters had closed and London was shutting down.  Generally, I was getting sleepy and yawny when I began my reporting, so, naturally, I poured a glass of something.

It is cheaper to buy a bottle of something and keep it in your room than order a glass of room service wine every night.  Can’t put that on the company tab.

So, in some small, fun London wine shop, I found a cute little corkscrew.  Nothing particularly special about it, except it was an uber shiny aquamarine blue and an extremely sharp point.  Trim, streamlined, it just looked like it knew it had an important job to do.  It did the job well, too.  It became my favorite toy. I kept it packed in my bag and we traveled Europe together.

Then, in London one day, a bomb threat was called in at Heathrow.  The place was shut down and I was forced to spend another night in my favorite city.  Boo-hoo.

The next day, screening at EuroRail was intense and thorough and my favorite toy was discovered.  They were sorry, but I must surrender my wonderful corkscrew to the Queen or go to Heathrow and check my bag.  I surrendered.  The Queen is now opening her wine with my corkscrew.  I am sure she enjoys it as much as I did, tho.

This is the website of WineTramp Katy Byrne.  Please check your I.D. and confirm you are of legal age to be reading these posts.  If you are, good for you, but remember to drink responsibly.