Week 4: Select answers
Over the past few weeks you’ve learned a lot about Oregon wine. Here are some ideas to put that knowledge to work in the real world. Access the curriculum.
Congratulations to the week 2 prize winners. They won Oregon wine water bottles. Whoo!
Kelsey Kramer, Server, High Street Wine Co.
Sarah Heath, Programming Director, West Tennessee Crown Distributing
>>What is your best Oregon wine sales protip?
Kelsey Kramer, High Street Wine Co.:
Oregon wine is a beautiful marriage of New World grapes with Old World philosophies: think crunchy fruity grapes with minimal intervention techniques to let the pure fruit shine through, and site-specific wines like the wines of Burgundy. You could drink only Burgundy for the rest of your life and still have new wines to try. The same goes for Oregon wine but with even more possibilities for grape and climate.
Sarah Heath, West Tennessee Crown Distributing:
Oregon wines provide incredible quality, ranking among the top wines of the world, at great value. The diversity of the state (microclimates, soil, elevation, coastal influence, etc.) allows for a wide range of grapes to produce varied styles. From the labeling laws to viticultural practices, Oregon holds a high standard for transparency and responsible practices. Many producers go above and beyond, creating wines from terroir-driven locations with voluntary sustainable certifications, such as organic, biodynamic, and Deep Roots. It is still growing and learning, providing opportunities for experimentation. These are mainly small independent producers providing artisanal wines. Old World fanatics will love the Burgundian quality and New World drinkers will love the freshness and fruit. Oregon still has a ton of potential, so explore and buy now while it is still an relatively undiscovered gem!
>>You’re preparing a 3 course “dream meal” with Oregon wine pairings what pairings would be on the menu and why?
A compilation of responses to this question.
Kelsey Kramer, High Street Wine Co.:
Course one would be fresh oysters with Oregon Riesling. The sweetness levels would match each other and bring out the complexities of both the food and the wine. This would be a long appetizer course with several sources for the oysters.
Course two would be foie gras with lightly stewed maraschino cherries and Pinot Noir from Eola-Amity Hills where the acidity is really retained and the fruit quality can get a bit candied. I know that foie gras is controversial but since the meal is a dream, only dream ducks were harmed! A substitute for foie gras would be cherry-glazed Pacific Salmon, making sure to incorporate the cooked cherries themselves.
Dessert course would be local berries with fresh local whipped cream, brown sugar dust and sea salt crystals paired with something sparkling from Oregon. I have never had Oregon sparkling wine, but trying something new is a large part of a dream meal for me. This will leave the palate refreshed instead of weighed down by a high-sugar and alcohol combo.
Sarah Heath, West Tennessee Crown Distributing:
I would start with an Oregon Pinot Gris paired with seared scallops with a fresh herb vinaigrette. The delicate flavor of the scallops would be central, while highlighting the herbal undertones Pinot Gris can sometimes exhibit. The apple, lemon, and nectarine qualities with refreshing acidity will prepare my palate for the feast to come!
I would be remiss to not include Pinot Noir, Oregon’s flagship. Duck, served over a wild mushroom and thyme risotto and roasted tomatoes would be my ideal. The Pinot Noir’s acidity and red fruit will brighten the dish, while matching the savory earthy tones.
I am a huge fan of high acid wines, so I’d love to finish with an Oregon off-dry Riesling paired with a fresh fruit tart. The lime, pineapple, and honeycomb notes of the Riesling will make the fruit shine, matching the sweetness without being cloying, and cut through the creamy custard base and buttery crust.
