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Christine's Apple Pie

Apple Pie

AN AMERICAN CLASSIC There are two secrets to making truly great apple pie. The first is to mix the dough by hand, a technique learned many moons ago from a local pastry chef. Contrary to the popular method of mixing the dough in a food processor—where the consistency is akin to cornmeal, I like mixing dough by rubbing it through the fingers, a process that leaves sheets of fat and butter in the dough that later expand during baking to create light, flaky

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Duck with Figs & Port

Duck with Figs & Port

A MATCH MADE IN HEAVEN For this elegant fall recipe, Duck with figs and a port reduction sauce, we’ve paired the dish with our 2016 Liberty Bell Pinot Noir. The richness of the seared duck skin is lifted by the bright acidity of the wine, and the autumnal forest floor and baking spice notes in this classic Willamette Valley Pinot is complemented by the subtle sweetness and savoriness of the port reduction sauce.  We hope you enjoy this recipe as much as we

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Three Hills Cuvee Chardonnay and Pappardelle

Wild Mushroom Pappardelle

AN HOMAGE TO TUSCANY Pasta in a wild mushroom ragù is a rustic and soulful Italian dish that is blissfully versatile—don’t be afraid to experiment with a variety of wild mushrooms. We like to use a mix of fungi that’s locally available and in-season. If you want to remain true to the dish’s humble Tuscan origins, try to incorporate some porcini into your mix.  There are, too, countless regional variations that call for different kinds of pasta from tagliatelle to penne to rigatoni.

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Pizza Capo's Burrata with Peaches and Prosciutto

Pizza Capo’s Burrata with Peaches and Prosciutto

An appetizer that’s made for Oregon Pinot gris We recently visited our friends Scott and Courtney Cunningham, owners of McMinnville’s Pizza Capo to try a few pairings with our 2019 Pinot Gris Reserve. The first, a Meatball pizza that featured Italian meatballs, house-made ricotta, mozzarella and crunchy red onions really blew us away. The second pairing, from their appetizer menu, a seasonally made burrata with peaches and prosciutto is one that seems like it was made for Oregon Pinot Gris.  We loved the

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Cassoulet

Cassoulet for Home Cooks and Armchair Travelers

A Soulful dish from the South of france Anyone who has indulged in Cassoulet will tell you that between the layers of duck fat and Armagnac sausages—confit duck legs and bone white Coco Tarbais beans—that there is pure magic. It is easily Gascony’s most celebrated dish, named after the deep earthenware vessel it cooks in, the cassolle, Cassoulet inhabits a romantic place in our imaginations alongside the avant-garde posters of Henri de Toulouse-Lautrec, who hails from the region.   It has an enviable history, one that we

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Ali's Wedding Earl Grey Cake

Earl Grey Tea Cake with Buttercream Frosting

A Tea Cake That Doubles as A wedding Cake Recently our Hospitality Director, Ali and her husband, Francisco tied the knot. The pair hosted a small, physically distanced reception. To celebrate the occasion, our team decided to bake them a cake.  As office mates, we know that Ali’s favorite tea is a double bergamot Earl Grey, so the search commenced for the perfect Earl Grey tea cake recipe. This recipe is an adaption of a few we perused—after baking a test cake, we

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Recent Posts

Christine's Apple Pie
Recipes
Christine Havens

Apple Pie

AN AMERICAN CLASSIC There are two secrets to making truly great apple pie. The first is to mix the dough by hand, a technique learned

Read More »
Duck with Figs & Port
Recipes
Christine Havens

Duck with Figs & Port

A MATCH MADE IN HEAVEN For this elegant fall recipe, Duck with figs and a port reduction sauce, we’ve paired the dish with our 2016

Read More »
Three Hills Cuvee Chardonnay and Pappardelle
Recipes
Christine Havens

Wild Mushroom Pappardelle

AN HOMAGE TO TUSCANY Pasta in a wild mushroom ragù is a rustic and soulful Italian dish that is blissfully versatile—don’t be afraid to experiment

Read More »