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Gougeres

Gougères with Guyere and Pink Peppercorns

A MATCH MADE IN HEAVEN Our hospitality team has ordered gougères from caterers for years. This classic cheese puff certainly makes for an impressive appetizer—light and airy, with just a touch of satisfying chewiness, they are the perfect bite to serve alongside sparkling wines. We were so inspired by this elegant pairing, we decided to make it four ourselves. From start to finish, they take round 40 minutes to whip up, and they are definitely worth the effort.  This iteration is faithful to

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Holiday Turkey with Lapsang Souchong Tea

Turkey with Lapsang Souchong Tea

AN AMERICAN CLASSIC We chose this twist on Thanksgiving turkey because we wanted to build on the earthier tones in our 2018 Lange Estate Pinot Noir. The effect is both subtle and elegant, adding depth of flavor where it’s not quite expected. When we first tested this recipe, we added the tea (Lapsang Souchong is a black tea that is traditionally dried over a pinewood fire) as a dry rub along with copious amounts of butter, but found the flavors to be a

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Christine's Apple Pie

Apple Pie

AN AMERICAN CLASSIC There are two tips I’ll share for making truly great apple pie. The first is to mix the dough by hand, a technique learned from a local pastry chef, many moons ago. Contrary to the popular method of mixing the dough in a food processor—where the consistency is akin to cornmeal, I like mixing it 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

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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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Recent Posts

Christine's Apple Pie
Recipes
Christine Havens

Apple Pie

AN AMERICAN CLASSIC There are two tips I’ll share for making truly great apple pie. The first is to mix the dough by hand, a

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 »