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April 26, 2006

Introducing: Jean-Luc Pommard and Fifi Gris!

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We've had two new additions to the Sokol Blosser family! Fifi Gris, a lovely and bright French Dijon clone of Pinot Gris, and Jean-Luc Pommard, a serious and layered Pinot Noir vine, have graciously become the representatives of our estate vineyard. Here are their stats:

Planted in 2000, Jean-Luc Pommard is a Pommard clone of Pinot Noir in Sokol Blosser's Peach Tree Block. He stands at an elevation of 350 feet in the Dundee Hills' rich red Jory soil. This fall, he hopes to be part of a new single block designated wine, called Peach Tree Block Pinot Noir.

Fifi Gris stands slightly lower in elevation at 225 feet in silt loam soil as part of Sokol Blosser's Cattail Block of Pinot Gris, along the road up to the winery. As a Colmar 146 clone, she will be part of our 2005 Dundee Hills Cuvée Pinot Gris. Planted in 1998, she knows how high the grape standards are for Sokol Blosser's delicious Pinot Gris!

We'll be providing updates on the progress of our two obliging vines every week as the summer progresses. Until then - au revoir!

April 18, 2006

What Goes Better with Chicken Nuggets - Sokol Blosser Pinot Gris or Pinot Noir?

Last weekend I was working in the yard when my neighbor called over the fence, "What are you doing?" To which I replied, "Playing in the dirt." Before long, the conversation got around to what was for dinner and before I knew it my wife, Susan, and I were invited to dinner. Fun! I told my neighbors, Shelley and Todd, that I would bring the wine. Todd informed me that we were having chicken nuggets.

OK, chicken nuggets are not a typical food pairing for Sokol Blosser wines when we entertain at the winery. But here at Sokol Blosser, we love our comfort food as much as the next guy. If you don't believe me, go to www.evolutionwine.com and play the food pairing game - you'll see I'm not kidding. Knowing that Shelley loves Pinot Gris and Todd loves Pinot Noir, I brought some of each. That night, Shelley, Todd, my wife Susan, and I were going to eat, laugh and find out which goes better with chicken nuggets - Sokol Blosser Pinot Gris or Sokol Blosser Pinot Noir. Here are the notes I took before the evening got too fun:

Type of Chicken Nuggets: Store bought. Breaded. You know, the kind of nuggets that when you saw them on the dinner table, you knew Mom was going to let you eat dinner with your hands. Yeah! That's the kind of chicken nuggets I'm talking about.

Preparation: Baked in Oven. Served hot and golden brown (Nicely done, Shelley).

Dipping Sauces: Tomato Ketchup, Honey Mustard & Barbeque Sauce.

Results:

Shelley (The Pinot Gris Lover)
Preferred: Sokol Blosser Dundee Hills Pinot Noir
Comment: I thought I was going to prefer the Pinot Gris, but the Pinot Noir brought out the spices and flavor of the breading on the nugget.

Todd
Preferred: Sokol Blosser Dundee Hills Pinot Noir
Comment: The flavor of the chicken stands out more with the Pinot Noir than it does with the Gris. The Pinot Noir made the chicken taste more juicy and flavorful.

Susan (My Wife - The Best, My precious flower, Where would I be without you?, ect. Guys, we all need to build up points whenever we can.)
Preferred: Sokol Blosser Dundee Hills Pinot Noir
Comments: The Pinot Noir added a sophistication to the chicken nugget. It made the nugget taste better. The Pinot Gris did not take anything away, but it did not add anything either. The Pinot Noir added and better complimented the chicken nugget.

Scott
Preferred: Sokol Blosser Dundee Hills Pinot Noir
Comments: Both the Pinot Gris and the Pinot Noir worked for me (spoken like the true Sokol Blosser sales guy that I am). With a plain chicken nugget I definitely preferred the Pinot Noir. It's the sauces that make a difference for me. A chicken nugget with honey mustard - Sokol Blosser Dundee Hills Pinot Gris all the way. With the Barbeque Sauce it's Pinot Noir!

What a great impromptu evening! Thanks Shelley and Todd.

Next Week, Mac and Cheese!

April 13, 2006

Good Birds vs. Bad Birds

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So I have a new not-so-secret obsession here at Sokol Blosser. And yes, I confess - it has to do with some sunflower seeds and a large window overlooking the serene red Dundee Hills.

You see, I recently bought a birdfeeder, thinking it might be nice to have a bit of nature flying to and from me every day. I was disappointed at first at the turnout… bugs seemed to be the only ones interested in my custom mix of sunflower seeds, white millet, red wheat, nuts, and bits of dried fruit. However, after a week or two, the word got out and now we have a plethora of ornithology going on here at the Sokol Blosser offices.

Birds at my feeder is one thing; birds in the vineyard is another issue entirely. Birds here fall into one of two camps – those that eat grapes and those that don’t. If you have visited Sokol Blosser in the summer or early fall, then you have probably heard our firing squad of “bird cannons,” or gas fired cannons which create loud explosions that deter the birds from eating our crop of sweet Pinot Noir grapes. The goal is to keep the bug-eaters and scare away the grape-eaters. Here’s my list of birds seen recently and the primary camp they fall in to:

House Finch – Good Bird :)
Purple Finch – Good Bird :)
American Goldfinch – Good Bird :)
Red-Winged Blackbird – Good Bird :)
American Kestrel – Good Bird :)
Red-Tailed Hawk – Good Bird :)
Western Scrub Jay – Bad Bird :(
Dark-Eyed Junco – Good Bird :)
Black-Capped Chickadee – Good Bird :)
Western Bluebird – Good Bird :)
Tree Swallow – Good Bird :)
American Robin – Bad Bird :(

There are also a variety of owls that patrol the vineyard at night, feeding on the rodent population in vineyard. Those are definitely some good birds! Expect to be updated soon on more bird sightings here at Sokol Blosser – especially as our Western Bluebird nestlings learn to fly later this season.

Check out the Western Bluebird Nest Cam in Newberg, Oregon!

April 10, 2006

An Evening in Nehalem...

You ask: where is Nehalem, Oregon? Well, let me tell you. Nehalem is just south of the popular north Oregon Coast destination of Cannon Beach, a favorite place of the Portland population. If you are looking to get away where it is quiet and quaint, look no further than the Nehalem River Inn!

I just finished hosting a Wine Dinner on Friday night (April 7) with Chef Ryan Hamic and Nicole, his lovely wife and business partner, at the Nehalem River Inn. Let me start by telling you I have been to and hosted a lot of wine dinners over the years and indulged in many good meals and wine pairings. (Boy I hate my job sometimes! )

Last night’s magic of food and wine pairing falls in my top wine dinner experiences! Chef Ryan’s culinary talent in the kitchen is in one word amazing. I love when a Chef has a passion for local fresh ingredients and a passion for wine as well. You may be wondering why I say this. To be honest, there are a lot of talented Chefs out there but they are not always wine drinkers. Beer is generally the beverage of choice for these culinary knights.

To sum up our culinary feast from Chef Ryan, we started with Seared Diver Scallop on a bed of fresh local greens with blood orange, kumquat, avocado layered on a slice of Manchego Cheese paired with Sokol Blosser 2004 Rosé of Pinot Noir. My taste buds were overwhelmed with the delicate flavors from these ingredients and then cleansed by this wonderful Rosé. I thought to myself, “How can it get any better than this!” Well, hold on to your napkins - because it did.

I could continue to tantalize you with all these courses (6) we indulged our senses on, such as the Wild Mahi Mahi with Cippolini Onion Tart, Fennel Cream, and Caviar paired with our 2002 Dundee Hills Pinot Noir. But I am going hold back and let your curiosity take over. What I am saying is if you are ready to get away from a lot of people and surround yourself with the beauty of the Nehalem River, visit their web page at www.nehalemriverinn.com .

Make your reservation to get away and enjoy some culinary magic by Chef Ryan and wonderful hospitality from Nicole and their staff.

Cheers

Lee Medina
Regional Sales
Sokol Blosser Winery

April 04, 2006

Party Time!

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Do you recognize all the SB family and staff in this Luau picture? Find Brooke Anthony, Patty Meuchel, Darko Spoljaric, and Scott Nagle!


You know that you’ve grown up when the parties that you throw - and attend - no longer feature the cheapest beer available, moving all of your furniture and breakables into another room, and loud music with not enough words and too much bass. Parties now involve a little more decorum and usually have the word “dinner” somewhere in the title. You're even more grown up when you realize that you don’t miss the frat keg parties of college days and prefer the quieter, more sophisticated get-togethers where people rely more on conversation and less on loud music.

However, sometimes conversation doesn’t always come naturally, or even easily, at such get-togethers. Why should it? Conversation wasn’t necessary in the parties of old, and when it was needed it was to explain the rules of the drinking game that you were playing. I know, I know…I’ve been there. But I’m here in all of my wisdom to offer a few hints to help the party flow like… well… like something that flows really well.

Tip #1: Drink Wine – the more interesting, the better. Bring a rare varietal or an interesting blend. Bring something with a funky label (i.e. Sokol Blosser’s Meditrina or Evolution). If you’re really brave, bring some Strawberry Hills Boones or Mad Dog and act like you’re serious, like you really love it. (Maybe some of you readers do really love it – who knows.) This is bound to help conversation get going.

Tip #2: Play games – I like the more unorganized games, myself. Team up into two teams and play trivial pursuit without the game board. Just take turns asking the questions and have the teams shout out the answers. Heck, make up your own questions. Make it a theme like growing up in the 80’s. Question: Who were the original 5 members of New Edition? Answer: Bell, Biv, Devoe, Johnny Gill, and Bobby Brown. Question: What Planet did Alf come from? Answer: Melmac. Question: What was the name of the exchange student in 16 Candles? Answer: Long Duck Dong.

Tip #3: Bring out the pictures – nothing brings out conversation like ridiculing someone else’s past mistakes. Have your guests bring pictures of themselves at various times of their lives. Start with baby pictures and try to guess who is who. Move on to pictures of high school and make fun of everyone’s hair and clothing choices (Don’t be afraid, I, too, had permed hair and really big bangs).

If all else fails, just relax and have fun. Drink more wine if you have to. And always have a movie ready to put in the DVD player, just in case.