We open with a taste of King Estate Pinot Gris Willamette Valley. This wine is crisp, medium-bodied and brings notes of pear and citrus to the mouth. Tight and tart initially, it opens to substantial flavors of apple, pear and peach. In the glass, it is a brilliant straw yellow color and aromas of honeysuckle, Bartlett pear and pineapple are framed by delicate notes of mineral, rose petal and lemon zest. There is a striking balance of ripe fruit and fresh acidity that provides a lengthy clean finish. This wine is projected to age well through the next decade. I've chosen to pair this pour with Hazelnut-Crusted Goat's Cheese and Membrillo, which echoes the tart fruit and complements the pear notes in the wine.
Our next pour is a wine made not from grapes, but from rice. Momokawa G Joy Saké Ginjo Genshu is a rich, genshu-style saké that is big and bold. Fruit aromas are supported on the palate with a velvety dense body featuring melon, cherry and pepper finish. It is higher in alcohol than most saké (18-20%) because it is undiluted. It has a rich flavor with body. In the glass it shows a bright silver color. You'll notice aromas of cashew nougat, white cake, banana yogurt, and sticky rice with a velvety, bright, medium-to-full body and a warming, interesting and evolving finish. This rice wine shines with vegetable dishes and for that reason, I've paired it with Baby Bok Choy with Spicy Coconut and Lime Dressing. Notice the interplay between the saké and the spice and lime, as well as the creaminess of the coconut milk, which works very well with this saké.
The next wine is one I've been drinking almost as soon as it hit the market. Sokol Blosser Evolution White is elegant and medium-bodied with lush, tropical flavors. Pear, nectarine and citrus are notable along with the crisp finish. This wine is a blend of 9 grapes--Chardonnay and Pinot Gris being the highest percentage in the blend. Playful and vivacious, Evolution pairs extremely well with spicy Asian, Indian, Mexican and Caribbean foods. I've chosen to pair this wine with Bengalese Prawn Curry, spiced with black mustard seed, red chili, ginger and coriander and aromatized with onion, garlic and bay laurel. Unsweetened coconut and tomato provide an interesting counterpoint for jumbo shrimp in a delectable, textural sauce served over steamed Basmati rice.
Cloudline Pinot Noir is up next, a lovely example of Oregon Pinot Noir. Concentrated fruit flavors of red cherry, blackberry and currant fill the mouth. This is a medium-bodied red--a beautiful, dark ruby color in the glass. The nose develops well in the glass, and it possesses an intense aromatic bouquet, reminiscent of spices and red and black berries. Cloudline offers a caressing texture and a long flavorful finish. I'm excited about the food pairing: Pecan Crusted Chicken Breast Tenders with Rustic Fruit Mostarda. Notice the dance between the nutty crust on the chicken and the mellow, just-tart-enough sauce made of dried cherries, dried cranberries, grapes, red onion and mustard. And then notice what happens when you take a sip of the wine...
Our final pour is Willamette Valley Vineyards Pinot Noir Whole Cluster Fermented. The producers states that this wine is "as refreshing as liquid fruit salad in a glass." Ruby in color, with lively aromas of ripe cherry, blackberry and cocoa, this wine has a hint of earthiness and forest floor. Vibrant and juicy, you'll experience flavors that mirror the aromas presented, with the addition of raspberry purée and vanilla. A well-rounded and soft finish accented by refreshing acidity, this wine carries flavors far beyond the sip. The food pairing? Wood-Fired Lamb with Warm Spices and Caramelized Aubergine on Grilled Flatbread. This tender roast of lamb is rubbed with coriander, cumin, smoked paprika, turmeric and cinnamon, slow roasted and finished in a wood-fired oven. The aubergine (eggplant) is sliced and simply roasted in the oven until beautifully burnished on the outside and creamy on the inside. Served with a thick, full-fat yogurt sauce enhanced with minced shallot, fresh parsley and arugula, this is a combination of flavors that melds beautifully with the wine.
We always end with dessert: this time, it's Warm Apple Crisp Cake with Salted Caramel Sauce. Rich and decadent, this dessert is meant to be enjoyed with a bottomless cup of Community Coffee or your own personal pot of hot tea. We invite you to join us for this wine tasting event in a unique and eclectic setting. All wines and small plates are included for a suggested donation of $49 per person. Please RSVP to this email, or call 512-55 EAT 44 to reserve your seat before Thursday, October 4th. Seating is limited so that you can enjoy conversation and relax during your wine tasting experience. We always look forward to having you join us around The Voluptuous Table.
Cheers,
Vindaloo Tiramisu
