Just What Is Terroir Anyway?

Terroir, prounounced “ter-wah,” is a french word often heard sprinkled throughout wine-centric conversation. But what exactly does it mean? If you’ve ever wondered about that term, the following definition provided by the website Terroir-France.com and accompanying commentary by Wine Press Northwest Columnist Ken Robertson should shed some light.

“A ‘terroir’ is a group of lands from a certain region, belonging to a specific vineyard, and sharing the same type of soil, weather conditions and winemaking savoir-faire, which contribute to give its specific personality to the wine.”

Experience Wine from the Terroir of the Olympic Peninsula

Experience Wine from the Olympic Peninsula

Robertson: In the Northwest, I think we mean a little more and a little less than that. What I hear winemakers, winery owners and wine lovers saying when they use the word is they mean the character a vineyard site gives to its wines as a result of its soil, its sun, its wind, its elevation and whatever else the land and climate may have to offer.

For a veteran wine taster with a sophisticated palate, those elements are surprisingly detectible. Most of us pick up some of the elements and may recognize a “terroir” less than consistently. What’s really important to remember is that a well-tended vineyard on a well-chosen site will consistently produce fine wine in the hands of a capable winemaker.

Wines for Easter

If you’re wondering which wines to pair with your Easter ham or leg of lamb this year, following are a few tips.

Ham is often prepared with a sweet glaze or topping to balance the saltiness of the meat. Well-paired wines can accomplish the same objective. A Riesling or a Gewurtraminer are excellent choices.

Pair a Merlot with your Easter Ham

Pair a Riesling with your Easter Ham

Both wines offer fresh, flavorful taste profiles with enough sweet fruit to balance the salt in the ham and enough acidity to support the combination without compromising the flavor of the ham or the wine. If you prefer to serve a red wine, Zinfandel is a perfect pick, as the higher alcohol content and fruit forward approach can handle ham’s sweeter side.

If you’re serving lamb, go with a red wine. Your best choices are those with a decent tannin structure, good fruit, and a finish that can endure as long as the lamb itself. Cabernet Sauvignon, Syrah, and Merlot are good choices. The goal is to serve a wine with enough fruit and acidity to handle the robust flavors of the lamb, but not overpower it in the process.

All of the above mentioned wines can be found in Olympic Peninsula Wine Country, handcrafted at our seven artisan wineries. Visit our tasting rooms or order online and let us help make your Easter dinner extra special this year.

Northwest Wine and Cheese Tour – Save the Date!

Mark your calendars for the Olympic Peninsula Wineries’ inaugural Northwest Wine and Cheese Tour! On April 18 and 19, each of the seven wineries will host a different northwest specialty creamery and pair handcrafted wines with a delectable selection of artisan cheeses. Participating cheese makers include Wild Harvest Farms located in Chimacum; Port Townsend’s own Mt. Townsend Creamery;Gotherberg Farms from Bow, WA; Fairaview Farm located in Sequim; from Montesano, Estrella Family Creamery; and Beechers Handmade Cheeses located in Seattle.

Tickets are $25.00 per person and include a special commemorative wine glass, complimentary wine tasting, and mouth-watering samples of northwest artisan cheeses. Purchase your tickets online at https://www.olympicpeninsulawineries.org/nwwinecheese.php (recommended) or at the door. The wineries will be open from 11 a.m. to 5 p.m. each day.

Is Wine Recession-Proof?

While it’s been reported that wine sales are up in 2009, with Washington state wines showing the greatest domestic growth  (http://wineindustryinsight.com/?p=763), the fact is that the wine industry is not recession proof. Washington winemakers have been feeling the pinch as reported by the Tri-City Herald (http://www.tri-cityherald.com/kennewick_pasco_richland/story/472266.html).  According to WINO Magazine Editor Doug Haugen, however, there is a win/win solution for wine consumers and wineries in a down economy — buy direct. Here’s what Doug has to say,  http://www.winomagazine.com/2009/02/economy-scheconomy/.

Cedar Creek Winemaker Dinner To Showcase Peninsula’s Best

On Saturday, February 7, Cedar Creek Restaurant in Sequim will host a Winemaker Dinner showcasing the “Best of the Olympic Peninsula.” The French inspired menu will feature nine wines, each crafted by one of our seven award-winning wineries. Timed to coincide with the annual Red Wine & Chocolate Tour, it’s the perfect way to wrap-up a day on the tasting trail! The four-course dinner will be served at 6 p.m. Tickets are $85 per person. For reservations, call 360.683.3983.

Research Shows Wine, Chocolate & Tea Improve Brain Performance

Good news just in time for the Olympic Peninsula Red Wine & Chocolate Tour! According to an article in the International Business Times, new research shows that consumers of wine, chocolate and tea performed significantly higher on tests and had lower prevalence of poor cognitive performance than those who do not indulge. The study was conducted by Oxford’s Department of Physiology, Anatomy and Genetics and published in the Journal of Nutrition. The researchers link their findings to flavanoids, although they caution that more testing is needed to verify the connection. Evidence does point to wine having pronounced effects. http://www.ibtimes.com/articles/20081222/wine-chocolate-and-tea-eaters-rejoice-consumption-improves-brain-performance.htm

Red Wine & Chocolate 2009 – Save the Date!

Mark your calendars! The Olympic Peninsula Wineries will once again host the popular Red Wine & Chocolate Tour over two delicious weekends, February 7-8 and February 14,15,16, from 11 a.m. to 5 p.m.

Enjoy award-winning red wines and new wine releases paired with a variety of chocolate delights ranging from sweet to savory. Wine specials will be available throughout the event.

Tickets are available online now at https://www.olympicpeninsulawineries.org/redwinechocolate.php.

On Saturday, Feb. 7, Cedar Creek Restaurant in Sequim will host a four-course Winemaker Dinner featuring seven locally produced wines. The event begins at
6 p.m. For further information and reservations, call 360.683.3983.

New Year’s Eve Hors d’oeuvres and Morning-After Brunch

This final post in our holiday recipe series features two delicious hors d’oeuvres and wine pairings perfect for New Years Eve entertaining, and a Monte Cristo Sandwich that’s sure to be a hit on your New Year’s Day brunch menu.

The first recipe was provided by Winemaker Richard Sorensen of Sorensen Cellars.

Apricot-Almond Chevre Spread

This recipe is a collaboration between myself, my wife Rita and Dacia Morrisonbuck of Cuisine Med in Port Townsend.

We introduced my Sorensen 2007 Viognier during Passport Weekend this year, and wanted a bite of something to go with the wine.  I feel that there are nuances of apricot, almond and peach in the wine and I wanted to pull these together with a light appetizer. This is what we came up with.

Ingredients

1 Small log, approx. 3-4oz, goat cheese
1 Small, 3oz pkg cream cheese

1/2 cup toasted,  skin on, almonds, chopped medium
1/2 cup dried apricots, chopped medium

Drizzle of honey to taste

In a food processor blend cheeses until smooth, then drizzle in honey (approx. 1 teaspoon or to taste).  Fold in almonds, (reserving 1 Tablespoon for garnish), and apricots.  Mold into a mound-press or small attractive bowl.  Sliver a few apricots on top along with the Tbs. of almonds.  Spread on hearty crackers or firm bread.
The next recipe comes from Edgar Burks, wine specialist at Harbinger Winery.

Shrimp St. Charles

This recipe comes from my friend and cooking mentor, Chef Giuseppe Brucia. It is modified slightly from the original.

Serves 6 as appetizers or 4 as main course. Pair with Harbinger Dynamo White, Chardonnay, or Viognier.

Ingredients
24 jumbo shrimp, peeled, and deveined
12 green onions
1 Tbsp. olive oil
2 Tbsp Butter
4 large mushrooms, sliced in eighths
2 Tbsp. red bell pepper, finely sliced
½ tsp. garlic, finely chopped
2 Tbsp. Cognac
½ cup Harbinger Dynamo White
*½ cup shrimp stock
½ cup heavy cream (36% preferred)
4 drops Worcestershire Sauce
4 drops Tabasco Chipotle Sauce
1 tsp. fresh lemon juice
1 tsp. chopped parsley
Salt and black pepper to taste.

*Prepare simple shrimp stock by simmering shrimp shells in ¾ cup of water until reduced to ½ cup. Pour through strainer and discard shells.

1. Prepare the green onions by removing the top 1/3 of the green tops. Discard or save for other use. Cut the remaining onion in half so that there is a white portion and a green portion.

2. Dry the shrimp with paper towels. In a large skillet over high heat, add 1 Tbsp. of butter with olive oil. When hot add the shrimp and brown each side for 40 seconds.

3. Add bell pepper, garlic, both green onion halves and mushrooms. Cook, stirring constantly, for 45 seconds.

4. Add Cognac and flame (use caution).

5. Add Harbinger Dynamo White and shrimp stock. Bring to boil over high heat.

6. Add the heavy cream, stir and let the sauce thicken.

7. Remove shrimp, placing 4 shrimp on each hot plate.

8. Return sauce to heat to further thicken for a few seconds.

9. Add Worcestershire Sauce, Tabasco and lemon juice.

10. Turn off the heat and white stirring add last 1 Tbsp. of butter, salt and pepper to taste.

11. Pour sauce over shrimp. Sprinkle with parsley.

Variations: Make sauce alone and serve over halibut or ling cod.
The last recipe is from Sharon Adams of Black Diamond Winery. Enjoy!

One of my favorite parings is Cranberry Wine and a Monte Cristo Sandwich. It’s great for brunch!

Yield: One Serving.  Serve with chilled Black Diamond Cranberry Wine.

1 egg beaten with 1 tablespoon cream or half and half.
2 slices day old white bread
Thinly sliced turkey breast (enough to cover on slice of the bread)
1 slice Swiss cheese
Powdered sugar, sifted.

Heat pan over medium hi heat. Oil pan with favorite oil. Dip one side of bread in egg mixture place in pan. Place slice of turkey and cheese on bread, and cover with second piece of bread dipped in egg mixture (only dip one side). Cook as you would French Toast, turning when first side is golden brown. Cook second side until golden brown and cheese is melted. Put on warmed plate and sprinkle with powdered sugar. Optional – put your favorite jam or cranberry sauce on top.

HAPPY NEW YEAR!

A Generations-Old Italian Family Recipe

The Conca Family of Lost Mountain Winery has been making wine — and great Italian food — for generations.

Following is a classic dish that Winemaker Steve Conca’s Italian grandmother handed down to Steve’s father, Romeo Conca, and Romeo then handed down to Steve and his wife, Sue. The Conca family had a small restaurant in Bellano on the shores of Lake Como at the turn of the century, and Bracciola was served at the restaurant. The recipe was originally made with salt pork instead of bacon, but Steve and Sue prefer the smokey flavor of the bacon.

Bracciola (bra-shoal)

1 flank steak  
6 slices good quality bacon
6 cloves garlic
1/4 cup chopped Italian Parsley
salt & pepper
Olive oil
1 qt red pasta sauce (homemade or jar)
Parmesan Cheese

Chop raw bacon with garlic and parsley until it forms a slightly chunky paste (food processor works well). Spread this mixture on the underside of the flank steak to within about 1/2 inch of edges. Roll-up snugly, jelly roll style, and tie with cotton or butcher’s twine. Dust with salt and pepper. Heat oil in dutch oven style heavy pan and brown flank steak for a few minutes on each side. Add the pasta sauce, bring to a boil, cover and simmer at low for about 1 and 1/2 hours. Check occasionally and stir to turn and be sure it does not stick or burn. Remove meat from the sauce, remove string and cut crosswise into about 1/2 inch rounds. Serve these pinwheels with the sauce over your favorite cooked pasta. Top with a sprinkling of grated Parmesan.

Serve with Lost Mountain Winery’s Cabernet Sauvignon.

Hearty Winter Dishes to Nourish the Body and Warm the Soul

Our second post in the winter food and wine pairing series features two recipes from Olympic Cellars. The first is a favorite of Winery Owner Kathy Charlton. The second was provided by Winemaker Benoit Murat, Olympic Cellars’ “resident foodie.”

We hope you’ll have the opportunity to enjoy these tried and true recipes and suggested wine pairings with family and friends this season. If so, please share your “culinary experience” with us! We welcome your comments.

Quick, Warm Your Soul, Minestrone Soup

Soup is my comfort food, particularly when enjoyed with a nice, warm, buttered whole grain roll and a glass of our Gold Medal 2005 Syrah or “Gracefully Aging Red,” our 2006 Zinfandel. 
 
After a long day at the winery, I appreciate a tasty meal that’s fast and easy to prepare.  I don’t go into “food stress” with this 15-year-old recipe I found while living in Dallas. 
– Kathy Charlton, Owner, Olympic Cellars
 
2 cups diced zucchini
1/2 cup past shape of choice, uncooked
1/8 tsp pepper
2 cloves garlic, minced
2 (16-ounce) cans of chicken broth
1 (141/2 – ounce) can Italian-style stewed tomatoes, undrained and coarsely chopped
1 (16-ounce) can red kidney beans, drained
1 (10-ounce) package frozen peas and carrots (I just use frozen peas and fresh sliced carrots)
1/2 cup grated Parmesan Cheese
 
Combine first 8 ingredients in large saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until pasta is done, stirring occasionally. Stir in cheese; ladle into bowls. For more interesting flavor, try adding some basil pesto to taste and stir in. Makes 9, one-cup servings.
 

Boeuf Bourguignon (Beef Burgundy)

This recipe, provided by Olympic Cellars’ Winemaker Benoit Murat, is ideal for cold weather and easy to prepare. Pair with Olympic Cellars’ Gold Medal 2005 Syrah.

Ingredients:
2-3 slices bacon, chopped
1 lb beef stew meat, cubed
1 onion
2 Carrots
Celery
Minced Garlic
Sliced Mushrooms
1 Tablespoon Flour
Thyme
Bay Leaf
Rosemary
1 Cube Beef Bouillon, prepared
Red wine

Chop onion, celery and carrots and set aside in a bowl.

Sear bacon in a large stew pot. Salt and pepper stew meat, and add half of meat to pot. Brown on all sides, and remove from pot. Add remaining half of beef to pot and brown, adding oil if necessary.

Next, combine all browned meat in the pot and add flour, stirring frequently. Remove meat, place in a bowl and set aside.

Place chopped vegetables in pot and stir-fry for a few minutes.

Return meat to pot, adding minced garlic, sliced mushrooms. Add beef broth and red wine, completely covering contents.

Wine can be good stuff so you can drink a part of it before, or cheap stuff for cooking. You will need about 2 bottles.

Add all herbs and simmer, uncovered, for 2 or 3 hours.

Serve as a soup or over pasta, rice or potatoes. You can add the potatoes 20 minutes before serving and allow them to cook in the stew.

Wineries Share Favorite Seasonal Recipes

The cold days of winter present the perfect opportunity to gather with family and friends over a hearty meal. In the next series of posts, the Olympic Peninsula Wineries will share with you some favorite recipes and wine pairings that are sure to delight all those who grace your table.

Our debut recipes come from Don and Vicki Corson of Camaraderie Cellars. One is an appetizer recipe perfect for holiday entertaining. The other is a main course recipe created by Don and Vicki’s son, Steve Corson. Steve is a Research Chef for Northwest Naturals in Bothell, WA.  He creates a new recipe each quarter for the Camaraderie Cellars Wine Club. Bon Appetit!

Blue Cheese Cocktail Cookies
 
Yield:  About 4 dozen cookies        Pair with Camaraderie Cellars’ Cabernet Sauvignon

1 cup butter, at room temperature
¼ tsp. cayenne pepper
1 ½ cups crumbled blue cheese
2 cups all-purpose flour
2 cups crisp rice cereal, such as Rice Krispies
2 slices bacon, cooked and crumbled (optional)

1. Preheat oven to 350 degrees.  With a mixer on medium speed, cream together cream cheese and butter until light and fluffy. Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended.  The dough will be stiff.

2. Roll 1 tablespoon portions into balls and place slightly apart on baking sheets.  Flatten each ball with a fork.

3. Bake until cookies are golden brown, 12 to 15 minutes.

From Sunset Magazine 2/06

BLACK FOREST PORK TENDERLOIN

Serves 6-8        Pair with Camaraderie Cellars Merlot

2 tablespoons olive oil
Two 1 pound pork tenderloin, trimmed of fat and silver skin
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
2 cups dry red wine, preferably good-quality Merlot
1 cup cherry preserves
1 tablespoon water (optional)
2 ½ teaspoons cornstarch (optional)

Heat a large heavy-bottomed skillet over medium-high heat and add the oil.  Lightly sprinkle the pork on all sides with the salt and pepper.  When the oil is hot, add the pork and cook, turning with tongs, until browned on all sides, a total of 4 to 5 minutes.

Reduce the heat and continue cooking the meat, turning occasionally, until still slightly pink at the center when cut with a paring knife, 25 to 30 minutes.  Transfer the meat to a large plate and tent with aluminum foil to keep warm.

Add the wine and preserves to the pan, scraping up the brown bits in the bottom of the pan with a wooden spoon or heatproof rubber spatula.  Bring to a simmer and cook until the liquid reduces slightly, 7 to 10 minutes.  For a thicker sauce, mix the water and cornstarch and add to the pan, then stir well and simmer for 1 minute, or until thick and shiny.

To serve, slice the tenderloin and spoon the cherry-wine sauce over the meat.