Happy Easter!! I have to say that this is probably one of my most favorite religious holidays of the year. I think it is because the days are noticeably longer, and usually, this year excluded, the world is a little warmer. It is possibly also because we get to eat!
After surviving the last few weeks of fasting, sackcloth, and ashes I am ready to get my feast on. Ham, lamb, prime rib, deviled eggs, lime Jello with fruit cocktail in it, and all the rich dark chocolate that I can possibly inhale. All those wonderful Easter foods make my mouth just water. Many are foods that the majority of us eat only once a year. This makes a terrible quandary as to what wine to pair with them.
The Easter Ham - Yes, thanks to Jesus we can eat Ham! After all, it isn’t what we put into our mouths, but what comes out of them that makes us saints or sinners. The natural pairing for ham is Merlot. Columbia Crest Grand Estates Merlot is a hands down favorite for this region. It has considerable fruit on the front of the palate, with mid tones of cocoa and anise, and a velvety finish.
If you are wanting to try something a little more on the edge with your ham I suggest a Pinot Noir. I suggest the Eola Hills Pinot Noir. It offers nice cherry and raspberry on the front, with a slight earthiness, and beautiful finish.
Leg of Lamb – The perfect food to celebrate the resurrection of the sacrificial lamb. Many families pull this meat out only once a year and ruin it with lack of knowledge. If you want to know how to cook lamb you need to take a lesson from Mario at Mario’s Basque Barbeque and marinate and spice the meat. Actually, forget the lesson, just have Mario cook it for you!
Many people love to pair with Merlot. Columbia Crest’s HH Merlot is great for this. I also suggest going for something a little larger such as a bottle of Merlot from my friends at Forgeron. This wine is full of fruit and spice that blends so well with the richness of the meat.
I really prefer a spicier wine to pair with Lamb myself. I would really suggest a delicious Temperanillo, or Sangiovese. There are several locals available on the shelves. Maryhill Sangiovese is a local favorite, with lots of great fruit and spices that pair themselves nicely with lamb.
Prime Rib – This is always the great celebratory meat for this region. I’m sure Jesus would have loved smoked Prime Rib. Of course, the natural pairing for beef is Cabernet Sauvignon. Once again, many great local Cabs are available in our area. From Red Mountain I suggest the Cooper Hightower vineyard. This wine is large but beautiful with cherry and minerality that pairs oh so nicely with the meat.
Egg Dishes – You can’t really have Easter without eating deviled eggs, scrambled eggs, or some other egg dish. Eggs are symbolic of Easter, and I’m sure you aren’t a good Christian unless you eat an egg that day (I’m joking).
My personal love for pairing eggs with wine is Sauvignon Blanc, Viognier, and Chenin Blanc. Deviled eggs require a lot of citrus and acidity to pair correctly. My local favorite is Gordon Brothers. I’ll be drinking a lot of that on Sunday.
Jello, and Chocolate Easter Candy – No I’m not going to pair wine with Jello. As for the chocolate, do what feels and tastes good!
Enjoy!
Showing posts with label Gordon Brothers. Show all posts
Showing posts with label Gordon Brothers. Show all posts
Saturday, April 23, 2011
Saturday, January 9, 2010
Restaurants Serving Grocery Store Wines A Poor Choice
The other night I met with some old friends in downtown Pendleton at a local establishment known for fine dining. I was looking forward to a few bites of grilled beef and a good glass of dark red wine to wash it down. Unfortunately I was both shocked and mortified that all that the place had on their glass pour list was the same stuff I could have bought at WalMart. The worst part was that the price for a glass was the same as I could have gotten an entire bottle for at the store!
I have a strict rule about writing this column. It comes from my old friend Thumper in Disney’s Bambi. “If you can’t say something nice, don’t say anything at all.” With that in mind, I’m not going to rail on about my snobbish wine tastes and the lack of good selection in Eastern Oregon.
Quite to the contrary, I am impressed with some of the skills used by a few restaurant owners in the region. I just wish that everyone could come up to speed. My “ask” today is that you, the consumer, be aware of what is available out there and demand it. Don’t let some bozo restaurant owner bully you into drinking Barefoot Merlot for $6 per glass.
The first thing that you need to know is that there are many, many wines out there that are reasonably priced specifically for the purposes of restaurant sales. These wines are marketed as such, and aren’t even allocated for sales in stores. Many don’t even have a scan bar on the back label so they can’t be sold at the register.
These restaurant wines are a little harder to acquire, and many are locally produced. Unlike wines that are allocated for the major chain stores, their marketing efforts and dollars don’t go into big ads in magazines. They are focused on producing really great wines at the best prices for “on-premise” accounts.
Examples of these types of wines abound. As I mentioned, many are locally produced, such as many of the wines produced by Precept Wine Brands out of Walla Walla. These are amazing wines, made by renowned area winemakers for the sole purpose of producing wines that are affordable and attractive to the restaurant market.
A few of my recent favorites are the Gordon Brothers Kamiak Labels, Ste Michelle’s Antinori Family labels, and Terra Blanca’s new arch label wines. All of these are very reasonably priced for restaurant sale, and absolutely fantastic. What’s more, I’m not going to refuse to buy a glass when I know I can’t get the bottle at the same price at a local store.
I know what you’re thinking now…”But, what if all I want is a glass of White Zinfandel?” My answer is that there are still options out there, literally sitting in a warehouse ready for delivery to your favorite restaurant. All you need to do is tell your waitperson that you don’t appreciate them selling you Sutter Home for the same price that you could buy it at Safeway. Ask for something different next time, and expect it.
Enjoy!
I have a strict rule about writing this column. It comes from my old friend Thumper in Disney’s Bambi. “If you can’t say something nice, don’t say anything at all.” With that in mind, I’m not going to rail on about my snobbish wine tastes and the lack of good selection in Eastern Oregon.
Quite to the contrary, I am impressed with some of the skills used by a few restaurant owners in the region. I just wish that everyone could come up to speed. My “ask” today is that you, the consumer, be aware of what is available out there and demand it. Don’t let some bozo restaurant owner bully you into drinking Barefoot Merlot for $6 per glass.
The first thing that you need to know is that there are many, many wines out there that are reasonably priced specifically for the purposes of restaurant sales. These wines are marketed as such, and aren’t even allocated for sales in stores. Many don’t even have a scan bar on the back label so they can’t be sold at the register.
These restaurant wines are a little harder to acquire, and many are locally produced. Unlike wines that are allocated for the major chain stores, their marketing efforts and dollars don’t go into big ads in magazines. They are focused on producing really great wines at the best prices for “on-premise” accounts.
Examples of these types of wines abound. As I mentioned, many are locally produced, such as many of the wines produced by Precept Wine Brands out of Walla Walla. These are amazing wines, made by renowned area winemakers for the sole purpose of producing wines that are affordable and attractive to the restaurant market.
A few of my recent favorites are the Gordon Brothers Kamiak Labels, Ste Michelle’s Antinori Family labels, and Terra Blanca’s new arch label wines. All of these are very reasonably priced for restaurant sale, and absolutely fantastic. What’s more, I’m not going to refuse to buy a glass when I know I can’t get the bottle at the same price at a local store.
I know what you’re thinking now…”But, what if all I want is a glass of White Zinfandel?” My answer is that there are still options out there, literally sitting in a warehouse ready for delivery to your favorite restaurant. All you need to do is tell your waitperson that you don’t appreciate them selling you Sutter Home for the same price that you could buy it at Safeway. Ask for something different next time, and expect it.
Enjoy!
Saturday, January 2, 2010
Top Wines of 2009
Before I get too far into this article I want to start with a disclaimer: These are my opinions and not some cold hard truths that come down from the wine gods. The wheels on the bus will not fall off if your favorite wine isn’t in here.
Last year this was the only article that I received hate mail and phone calls over. For some reason people felt that I had hurt their sensibilities because I didn’t mention their brand of White Zinfandel. Anyway, just relax and enjoy my picks for 2009.
Wine of the year - 2001 Garrison Creek Cabernet Sauvignon - No, the date is not a typo. Tucked away against the foothills of the Blue Mountains on the Washington side of the state border between Walla Walla and Milton Freewater is a beautifully constructed barn made out of imported slate, hand-hewn timbers, and gorgeous adornments. This is the home of Garrison Creek Winery. Available by appointment only, David March, the winemaker has bottled and is selling a limited supply of wine that will rock your socks. The 2001 vintage has had many years in the barrel and the bottle, making it one of the most fantastic Cabernets I’ve had in many years.
Best Chardonnay - Gordon Brothers 2006 Reserve Chardonnay – This is Chardonnay the way God intended it. Pears, apples, and melon on the nose and front of the palate, transitioning to the warm vanillas and baking spices associated with careful oaking on the finish. Absolutely delicious.
Best Red Blend - 2007 Fidelitas M100 Red Blend - Charlie Hoppes continues to prove why he is considered to be the region’s most sought after winemaker. This affordable blend simply “rocks”. Flavors of vanilla, cassis, chocolate, and dark fruit from start to finish.
Best Rose’ - 2008 Barnard Griffin Rose’ of Sangiovese - It isn’t rose season, but I have fond memories of this particular bottle from this year’s stock. You might be able to find it in a few specialty shops, but Rob is already working on his 2009 to be released sometime in the next few months.
Best White Blend – 2008 Saviah Cellars Star Meadows – Last year I named this winemaker the number one winemaker of the year. I still have to say that Rich Funk still tops the list. His 2008 Star Meadows is a blend of Sauvignon Blanc and Semmilon, which brings out layers upon layers of citrus, apricot, and floral flavors.
Best Merlot – 2006 Pepper Bridge Merlot - This is one of the toughest years in recent memory for me in making this decision. A lot of absolutely fantastic Merlots have been coming from this region in the past few years. Jean Francois Pellet holds the top notch with this vintage. It has intense flavors of plum, currants, and cherries, with layers of chocolate and spice.
Winemaker to watch – Kontos Cellars 2006 Boushey Syrah - There aren’t a lot of winemakers in the region who were raised in the winemaking business, but Cameron Kontos is one of them. Following his father, Cliff Kontos of Walla Walla Cellars, Cameron has gone on to further refine his skills under Marie Eve Gilla of Forgeron over the past few years. 2009 was a fantastic year for Cameron. He and his brother Chris opened Kontos Cellars this year at the Walla Walla Incubator, and just a few months later he married the love of his life Becca. His Boushey Syrah earned a 91 from Robert Parker, and is absolutely fantastic! It opens with layers of peppercorn, bacon, and roses, soon followed by dark berries and truffles. The finish is long and satisfying.
I wish you all happiness and success in 2010!
Sunday, December 13, 2009
Gordon Brothers Wines Now Available Locally
Last week I started to share about Tri-Cities vintners, Gordon Brothers Winery. As a late note I found out that the wines are now being distributed locally, and will showcased at a public tasting Friday night the 18th of December at Great Pacific in downtown Pendleton.
Jeff Gordon, owner of Gordon Brothers, will be on hand to showcase their wines beginning at 5 p.m.. As always, Ken and Carol will have their full menu, including their amazing gourmet pizzas available to compliment any wine you should decide to taste or purchase that evening. If you haven’t attended a tasting there, I suggest that you come down. I like to think of Friday evenings at Great Pacific as a community event.
Gordon Brothers winery, which is located on the north bank of the Snake River just east of Pasco, is a certified organic vineyard. The Gordons have gone to great lengths to create a beautiful micro AVA, with plenty of drainage, heat units, and adequate irrigation for producing world-class grapes. Their winemaker, Tim Henley, carefully crafts his wines using a mixture of both old-world methods, and the newest techniques available.
On a tour of the winery a few weeks ago I had the privilege of tasting through the Gordon’s portfolio, including barrel samples of upcoming vintages. Here are a few of the wines I found most notable on my visit.
2007 Sauvignon Blanc - I am thoroughly impressed with both the fruit and the treatment that Henley is using in this wine. The nose is very aromatic with lots of grapefruit, lime, and melon. The flavors are crisp and beautiful, with a very balanced combination of acidity and fruit. Pair this with creamy dishes, seafood, or on its own on a warm evening.
2008 Chardonnay – This wine, as well as the family’s reserve Chardonnay from the same vintage, shows a combination of skillful vineyard management and blending in the barrel room. Henley shows some of his best talents in these wines. A careful blend of stainless fermentation, mixed with the right amount of malolactic, as well as new and neutral oaks creates Chardonnay the way it should be. Aromas of pineapple, apple, melon, and buttery toffee fill the nose, followed by flavors of apples, baking spices, and a balanced finish make this one of my favorite Chardonnays on the market.
2007 Merlot - I firmly believe that Henley’s method of “drain and return” creates the method that allows the wide-open flavors in this wine to shine. Aromas of blackberries on the vine, cinnamon, and leather, followed by flavors of berries and stone fruit, with cocoa and baking spices on the finish.
2007 Cabernet Sauvignon – This wine is blended with 4% Syrah, and 2% Merlot to create layers of flavors and aromas. Raspberries, cherries, and currants mix with notes of coffee on the nose and palate, followed by darker fruits and cinnamon. The finish is long, with silky tannins.
2005 Syrah – Blueberries, cherries, and peppercorn fill the senses, followed by flavors of leather and cedar to create a mouth filling experience. Beautiful tannins make this wine one to enjoy with a steak or lamb, or on its own with friends.
I will only briefly mention both the 2003 Tradition and the 2008 Ice Wine. Tradition is the family’s amazing red Bordeaux blend, and the Ice wine is a true Gewurztraminer Ice wine, carefully picked in the deep of winter. Both are beautiful works of vintner art. I would suggest purchasing both if you get the opportunity.
Enjoy!!
Jeff Gordon, owner of Gordon Brothers, will be on hand to showcase their wines beginning at 5 p.m.. As always, Ken and Carol will have their full menu, including their amazing gourmet pizzas available to compliment any wine you should decide to taste or purchase that evening. If you haven’t attended a tasting there, I suggest that you come down. I like to think of Friday evenings at Great Pacific as a community event.
Gordon Brothers winery, which is located on the north bank of the Snake River just east of Pasco, is a certified organic vineyard. The Gordons have gone to great lengths to create a beautiful micro AVA, with plenty of drainage, heat units, and adequate irrigation for producing world-class grapes. Their winemaker, Tim Henley, carefully crafts his wines using a mixture of both old-world methods, and the newest techniques available.
On a tour of the winery a few weeks ago I had the privilege of tasting through the Gordon’s portfolio, including barrel samples of upcoming vintages. Here are a few of the wines I found most notable on my visit.
2007 Sauvignon Blanc - I am thoroughly impressed with both the fruit and the treatment that Henley is using in this wine. The nose is very aromatic with lots of grapefruit, lime, and melon. The flavors are crisp and beautiful, with a very balanced combination of acidity and fruit. Pair this with creamy dishes, seafood, or on its own on a warm evening.
2008 Chardonnay – This wine, as well as the family’s reserve Chardonnay from the same vintage, shows a combination of skillful vineyard management and blending in the barrel room. Henley shows some of his best talents in these wines. A careful blend of stainless fermentation, mixed with the right amount of malolactic, as well as new and neutral oaks creates Chardonnay the way it should be. Aromas of pineapple, apple, melon, and buttery toffee fill the nose, followed by flavors of apples, baking spices, and a balanced finish make this one of my favorite Chardonnays on the market.
2007 Merlot - I firmly believe that Henley’s method of “drain and return” creates the method that allows the wide-open flavors in this wine to shine. Aromas of blackberries on the vine, cinnamon, and leather, followed by flavors of berries and stone fruit, with cocoa and baking spices on the finish.
2007 Cabernet Sauvignon – This wine is blended with 4% Syrah, and 2% Merlot to create layers of flavors and aromas. Raspberries, cherries, and currants mix with notes of coffee on the nose and palate, followed by darker fruits and cinnamon. The finish is long, with silky tannins.
2005 Syrah – Blueberries, cherries, and peppercorn fill the senses, followed by flavors of leather and cedar to create a mouth filling experience. Beautiful tannins make this wine one to enjoy with a steak or lamb, or on its own with friends.
I will only briefly mention both the 2003 Tradition and the 2008 Ice Wine. Tradition is the family’s amazing red Bordeaux blend, and the Ice wine is a true Gewurztraminer Ice wine, carefully picked in the deep of winter. Both are beautiful works of vintner art. I would suggest purchasing both if you get the opportunity.
Enjoy!!
Tuesday, December 8, 2009
Gordon Brothers Celebrates History and Heritage In Their Wines
On a recent visit to Gordon Brothers Winery, on the banks of the Snake River on the Pasco-Kahlotus highway in Southeastern Washington, I had the wonderful opportunity to get to know the family, the winemaker, and the wines better than I ever imagined.
I’ve known the Gordon Brothers owners, Jeff and Vicki, and their children for many years. I sit next to them in church on Sunday mornings. See them at local events. I’ve enjoyed a bottle of Gordon Brothers wine many, many times over the years. However, I had never really gotten to know the Gordons or their wines until a few weeks ago when I was invited to come out to the vineyards for a visit.
As I pulled into the driveway of the simple, but well kept facility I realized that this is not a tasting room for the daily tourist trade, and that I was entering a private winery as a special guest. Always the snoop, I realized quickly from the no-spray signs and other organic markers that I was sitting in a truly organic vineyard, which is rare for this region.
Stepping out of my car I was met with a firm handshake by the winemaker, Tim Henley as he and his staff were washing barrels to be filled. Henley comes to the Gordon Brothers via way of a few famous Central Coast and Napa California wineries including being enologist or assistant at Byron, Zaca Mesa, Pine Ridge, Luna, and Clos Pegase.
As we tasted through barrels and bottles one thing really stood out to me in Henley’s short tenure at the winery… is his genius at pulling flavors from different oak, different blocks, and different processes to create depth and balance from the first sniff, until the last tannin leaves your palate.
Over the next few articles I want to share with you what I tasted that day in the bottles from the Gordon Brothers vineyards, and where I think the family and their skilled winemaker are taking their wines in the next few years.
First, I thought I would start with the winery’s newest baby. Their second label called Kamiak. Kamiak is a two wine labeling including a white blend and a red blend. Named after the famous Yakima chief Kamiak, the family wanted to honor the Yakimas who began the initial irrigation of the Columbia Valley. It was also to honor the Gordon’s grandfather who founded Kamiak ranch in 1907, and gave the family their Eastern Washington farming roots.
The 2008 Kamiak Windust White is a nicely balanced white blend of 90% Sauvignon Blanc mixed with 10% Chardonnay. Henley’s work with both juices is very skillful, but blended this wine fills the nose with a mixture of apricots and baking spices. The flavor is nicely balanced between bright cherries, apples, and a mint, mineral, and delicious acidic finish. I would highly recommend this wine with seafood, white sauces, and salads.
The 2007 Kamiak Rock Lake Red is a blend of 4 different grapes. 44% Cabernet Sauvignon provides the base, with 26% Merlot, 25% Syrah, and 5% Malbec to finish the depth of the palate in this blend. The nose presents with pepper and dark fruits, opening to lush cherries, blackberries, and plums on the tongue. The finish is long, with soft tannins.
Next week I will share several other wines that build the Gordon Brothers portfolio. If you want to taste these wines they will be available in the region for the first time at a new release tasting at Great Pacific in Pendleton on December 18th starting at 5:00.
Enjoy!
I’ve known the Gordon Brothers owners, Jeff and Vicki, and their children for many years. I sit next to them in church on Sunday mornings. See them at local events. I’ve enjoyed a bottle of Gordon Brothers wine many, many times over the years. However, I had never really gotten to know the Gordons or their wines until a few weeks ago when I was invited to come out to the vineyards for a visit.
As I pulled into the driveway of the simple, but well kept facility I realized that this is not a tasting room for the daily tourist trade, and that I was entering a private winery as a special guest. Always the snoop, I realized quickly from the no-spray signs and other organic markers that I was sitting in a truly organic vineyard, which is rare for this region.
Stepping out of my car I was met with a firm handshake by the winemaker, Tim Henley as he and his staff were washing barrels to be filled. Henley comes to the Gordon Brothers via way of a few famous Central Coast and Napa California wineries including being enologist or assistant at Byron, Zaca Mesa, Pine Ridge, Luna, and Clos Pegase.
As we tasted through barrels and bottles one thing really stood out to me in Henley’s short tenure at the winery… is his genius at pulling flavors from different oak, different blocks, and different processes to create depth and balance from the first sniff, until the last tannin leaves your palate.
Over the next few articles I want to share with you what I tasted that day in the bottles from the Gordon Brothers vineyards, and where I think the family and their skilled winemaker are taking their wines in the next few years.
First, I thought I would start with the winery’s newest baby. Their second label called Kamiak. Kamiak is a two wine labeling including a white blend and a red blend. Named after the famous Yakima chief Kamiak, the family wanted to honor the Yakimas who began the initial irrigation of the Columbia Valley. It was also to honor the Gordon’s grandfather who founded Kamiak ranch in 1907, and gave the family their Eastern Washington farming roots.
The 2008 Kamiak Windust White is a nicely balanced white blend of 90% Sauvignon Blanc mixed with 10% Chardonnay. Henley’s work with both juices is very skillful, but blended this wine fills the nose with a mixture of apricots and baking spices. The flavor is nicely balanced between bright cherries, apples, and a mint, mineral, and delicious acidic finish. I would highly recommend this wine with seafood, white sauces, and salads.
The 2007 Kamiak Rock Lake Red is a blend of 4 different grapes. 44% Cabernet Sauvignon provides the base, with 26% Merlot, 25% Syrah, and 5% Malbec to finish the depth of the palate in this blend. The nose presents with pepper and dark fruits, opening to lush cherries, blackberries, and plums on the tongue. The finish is long, with soft tannins.
Next week I will share several other wines that build the Gordon Brothers portfolio. If you want to taste these wines they will be available in the region for the first time at a new release tasting at Great Pacific in Pendleton on December 18th starting at 5:00.
Enjoy!
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