PERFECTION WITH OUR 2020 ROSÉ OF PINOT NOIR
We recently asked Trellis Wine Bar & Kitchen Chef Joe Jackson to pair our Rosé of Pinot Noir with a dish of his creation. Chef Joe responded to our query with an appetizer on flavor overdrive—a buttery four-cheese tart garnished with arugula, candied walnuts, and a drizzle of saba—a grape must reduction that is made from Lambrusco grapes (you can substitute balsamic vinegar in a pinch).
For Joe, the pairing is all about balancing the acidity of the wine with fat, “Pecorino Romano helps to neutralize the high acidity in the rosé, while mascarpone adds just a bit of sweetness.” He continued, “There’s some nuttiness here too. I also like the sweetness the saba lends to the dish.” The pairing does indeed work brilliantly, and is readily adaptable for the home cook, see our rendition below.
Trellis celebrated its second-year anniversary earlier this month. The restaurant has quickly become one of Dundee’s can’t-miss establishments and is part of the mix of bistros and shops that make the town a quaint place to spend an afternoon. Owners Joe Jackson and Ethan Headly decided to partner together in 2019. Both had a vision of founding a wine bar and shop, Joe expanded on the original concept with a menu that included entrees for lunch and dinner.
“We are a community-based restaurant, ” said Jackson. “We’re trying to be here for the community. We’re fortunate to have such a creative cooking staff including two cooks that have been classically trained in Portland.” In addition to attracting regional talent, Joe and Ethan are committed to sourcing the majority of their ingredients locally.
“Here you can find everything from game to wild-caught chinook salmon migrating upriver. Wild mushrooms and truffles are available year-round, including chanterelles, morels, and shitake. And just look at the grapes we grow in the Valley.” Jackson also buys locally grown eggs and produce, his aiolis are made in-house, and his pork is sourced from and cured in Portland. “Dundee just feels like it’s at the center of Willamette Valley’s culinary scene.”
Should you decide to visit us in wine country, we encourage you to stop by Trellis where you can try phenomenal seasonal dishes like this delectable tarte au fromage. With the easing of restrictions in our region, visitors can once again opt to dine indoors or outdoors. That’s all very positive news with the onset of warmer weather!
1 package phyllo dough, thawed in the refrigerator
1 cup butter, melted
4 ounces goat cheese
4 ounces mascarpone
4 ounces Pecorino Romano, grated
4 ounces Parmigiano-Reggiano, grated
freshly ground black pepper to taste
pinch freshly grated nutmeg
candied walnuts for garnish
saba or an aged balsamic for garnish
microgreens or arugula for garnish
Preheat the oven to 400° and place a rack in the center of the oven.
Spray a 12-cup muffin tin with non-stick oil.
Remove the phyllo dough from the refrigerator and gently unroll it, taking care not to tear it. Using a pastry brush, spread the melted butter on 1 sheet of the dough. Place another sheet on top of it and brush with more melted butter. Repeat to create 5 layers. Using a pizza cutter or sharp knife, cut the layered dough into 12 3″ x 3″ squares. Discard the remaining dough.
Press one rectangle into each of the 12 muffin cups and set aside. Combine the eggs, cheese, and nutmeg, and black pepper in a mixing bowl, Fill each pastry shell with roughly 3 tablespoons of the egg and cheese mixture, then bake the tarts for 10 to 15 minutes, or until the edges are golden brown and the egg and cheese mixtures has set.
Cool for 10 minutes, then serve with a refreshing glass of rosé.