Sokol Blosser Wine Blog

Thank you to Paul and Jana DeCarli from DeCarli Restaurant in Beaverton for helping to make our Pinot Gris and Seafood Day the most successful one yet. Their Dungeness Crab Profiteroles, Ahi Tuna Tartar in Endive and Polenta Muffin with Shrimp and Dill Aioli were a perfect match with our flight of vintage and current release Pinot Gris. The 2000 Willamette Valley Pinot Gris that we discovered in our cellar was a welcomed surprise that reminded us how age worthy Pinot Gris can be. After 8 years it had matured incredibly well, showing vibrant acidity, delicate fruit and hints of petroleum that are reminiscent of older Alsacean wines.

Look for the DeCarli’s to join us here at the winery again later in the year, and don’t forget to mark your calendars for the 9th of February - Pinot Noir and chocolate pairing from noon till three in the Tasting Room. Be the first to experience our new partnership with Moonstruck Chocolates and the magical pairing that is created with Sokol Blosser Pinot Noir!

Posted by Michael Brown, Hospitality Manager at 10:35 AM | Permalink | Comments (0)

Posted by Alex Sokol Blosser at 03:32 PM | Permalink | Comments (0)

Last weekend, Susan Sokol Blosser visited the McMinnville Public Library for a special reading of her book, At Home in the Vineyard: Cultivating a Winery, an Industry and a Life. Here are some images from her talk at this famous local landmark!

Posted by Kitri Culbertson, Marketing Coordinator at 09:56 AM | Permalink | Comments (0)

I found this Spicy Curry Noodle Soup with Chicken and Sweet Potato in the January issue of Bon Appetit and thought that it really looked and sounded good, especially on a cold night. Well, we got the cold night so I decided to be adventurous and try out this recipe. Some Asian recipes can be intimidating because of all the ingredients and the time that goes into a dish but I was up for a challenge.

As it turned out, the recipe was not that hard but very tasty and one that is a keeper. One thing about this recipe is that you can use some leftover chicken if you have it or buy a roasted chicken instead of cooking chicken. We paired up the soup with a bottle of Evolution and it was not just a hit but a home run out of the ball park!

So next time instead of making your grandmother’s chicken noodle soup step up to the plate and take a swing at this recipe it is well worth it. And not forget the bottle of Evolution to go with it!

Cheers!
Lee Medina

Spicy Curry Noodle Soup with Chicken and Sweet Potato from Bon Appetit
6 Servings

- 2 tbsp vegetable oil
- 3 tbsp chopped shallots
- 3 garlic cloves, chopped
- 2 tbsp minced lemongrass
- 2 tbsp minced peeled fresh ginger
- 2 tbsp Thai yellow curry paste
- 2 tbsp curry powder
- 1 tsp hot chili paste (such as sambal oelek)
- 2 13.5-14 oz. cans unsweetened coconut milk, divided
- 5 cups low-salt chicken broth
- 2 1/2 tbsp fish sauce (such as nam pla or nuoc nam)
- 2 tsp sugar
- 3 cups snow peas, trimmed
- 2 cups 1/2 inch cubes peeled red-skinned sweet potato

- 1 lb dried rice vermicelli noodles or rice stick noodles
- 3/4 lb skinless boneless chicken thighs, thinly sliced
- 1/2 cup thinly sliced red onion
- 1/4 cup thinly sliced green onion
- 1/4 cup chopped fresh cilantro
- 3 red Thai bird chilies or 2 red jalapeno chiles, thinly sliced with seeds
- 1 lime, cut into 6 wedges

Heat oil in heave large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium low. Stir in curry paste, curry powder and chili paste. Add 1.2 cup coconut milk (scooped from thick liquid at the top of the can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce and sugar; bring broth to boil. Keep warm. (Broth can be made 1 day ahead.)

Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bow. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noddles until al dente, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl.

Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30 second intervals to rewarm. Cut noodles among bowls. Scatter red onion, green onions, cilantro and chiles over soup. Garnish with lime wedges and serve.

Posted by Lee Medina, Regional Sales Representative at 02:17 PM | Permalink | Comments (0)

Need to escape with friends, find an out of the way retreat to relax and enjoy some delicious wine with food in a beautiful setting? Come and see our newly opened Garden Room. We can accommodate groups from 8 to 20 people for a leisurely tour and tasting, catered lunch or anything in between. Enjoy the privacy of your own room while one of our educated tasting room associates guide you and your friends through a VIP tasting of Sokol Blosser wines following a private tour of our estate vineyards, winery and LEEDs certified barrel cellar.

Please contact Michael Brown, Hospitality Manager for reservations at 503-864-2282 ext 18. Cheers!

Posted by Michael Brown, Hospitality Manager at 09:54 AM | Permalink | Comments (0)

I recently traveled to the intriguing city of Hong Kong. With a skyline that will take your breath away, food that will test your palette and people that are friendly, this is a city to visit. I was lucky enough to get a chance to stay for 2 weeks, which gives you plenty of time to indulge in all the technology and tradition which are a true Yin/Yang balance.

With all my travels, I am always curious to see to see what is on the wine lists. Overall, there was a well rounded representation of wine from all over the world. With France and Australia, being at the top of the list. It was nice to see Oregon making the lists on some, even if still on a smaller scale. While there, I met with our Distributor (Golden Gate) at one the restaurants that carry our wine. It is a beautiful establishment overlooking the harbor views. The menu was elegant and delicious. Our 2004 Dundee Hills Pinot Noir was a perfect accompaniment to a lovely meal. Our host, Roger from Golden Gate, was very informative on the trend of Oregon wine in Hong Kong. It is slower to be recognized, but it is just a matter of time. The owners of the restaurant(Watermark) joined us for a glass of our Pinot and are very excited to be carrying it on their menu.

Later that same evening Roger was kind enough to take us for dessert to another Restaurant (Wildfire) that carries our Evolution. This restaurant was in a really hip part of town, with an eclectic menu, Evolution was a perfect choice here.

Something I found very interesting there was the tradition, The Art of Tea, which has many ritualistic similarities to wine. With hundreds of different varieties, complexities, smell, color and age worthiness, this is true passion for them. My husband and I went to a few tea ceremonies, and we were delighted to indulge in something so revered. I got a little tipsy from all the caffeine of coarse. We loved how they treated it with such elegance, using only the finest porcelain to taste the tea, heating the cups and rinsing between pours and explaining what to look for in each sip. A wonderful experience that makes me feel confident that they truly understand what it means to be passionate for a beverage that can be enjoyed all over the world.

Cheers to wine and tea!
Shannon Dimermanas

Posted by Shannon Gersh, Tasting Room Associate at 01:36 PM | Permalink | Comments (0)

Posted by Kitri Culbertson, Marketing Coordinator at 11:52 AM | Permalink | Comments (0)

Last Friday the Sokol Blosser management team headed up to Portland from the (rainy) vineyards and experienced a truly wonderful, friendly, knowledgeable, professional, relaxed and delicious lunch (whew!) at Red Star Tavern in downtown Portland. They tout themselves as "a celebration of American cuisine" - and after our fabulous meal, I know they're right on.

We were greeted with platters of gourmet cheeses and artisanal breads, and we toasted our hosts with a bottle (or two) of sparkling from J Vineyards (Sonoma, CA), where several of us had visited last June. Floor to ceiling windows with red curtains and dark wood made the atmosphere warm and relaxed, and the state of the art exhibition kitchen with a large wood-fired brick oven really were an impressive focal point.

To start, I tried the House Cured Trout. I was pleasantly surprised at the artful presentation - the trout was balanced on on top of a chickpea cake and a hardcooked egg yolk, and a light dollop of creme fraiche and a trail of mustard oil really made the plate. It was just as pretty as it was delicious (although, I did have to share, darn it!).

Although I was tempted by a second course of organic butter lettuce with baked fig vinaigrette with toasted almonds and powdered goat cheese, I moved straight on the a main course of something that is, in my mind, truly an American classic. But what a tasty spin Red Star put on it! A huge plate of wood oven baked macaroni and Oregon cheddar cheese with house-made andouille sausage graced my presence and I fell in love. The house-made sausage really made the plate - I would definitely recommend other dishes that include it.

As I'd overdone it a bit on the best mac n' cheese I've had in a long time, I didn't have room for the butternut squash bread pudding as dessert, but I'll definitely be back for that as bread pudding is one of my favorites and I can't wait to try the Red Star spin on it. So, I settled for a cup of French press coffee (with a splash of cream and 2 sugars) to round off the extended lunch. Wonderful!

Executive Chef Thomas Dunklin uses local, sustainable and organic products whenever possible, and the quality of their food is really something you should experience. While you're there, complement your meal with a bottle of our 2005 Dundee Hills Pinot Noir, 2006 Dundee Hills Cuvée Pinot Gris or Meditrina, IV. Cheers!

Posted by Kitri Culbertson, Marketing Coordinator at 02:53 PM | Permalink | Comments (0)

Dear Friends,

We strongly encourage you to visit www.freethegrapes.org and sign-up for their email list so we can continue to ship wine directly to you and improve consumer choise in wine in New Mexico.

We you know, better laws governing winery-to-consumer shipping privileges are helping to improve your ability to purchase and enjoy your favorite wines. We believe that consumers, not wholesaler middle men, should decide what wines you can purchase and enjoy.

In January and February, New Mexico's state legislators will consider proven direct shipping language that promises to continue direct-to-consumer wine shipment and improve choice in wine by allowing ANY licensed winery, regardless of its location, to ship a limited amount of wine to you. This legislation would replace the outmoded 'reciprocal' law with the model direct shipping permit bill working successfully in the majority of states.

But the wine industry needs your help. A consumer-winery grassroots coalition, Free the Grapes!, has been channeling consumer frustration over shipping prohibitions into constructive action since 1998. By signing up to their private, confidential email list, you'll be contacted with updates and tools to help you quickly, easily get your opinion expressed to your state legislators.

So please visit www.freethegrapes.org today, click on the "sign-up!" button, and help enact proven legislation that will benefit wine lovers like you.

Sincerely,
The Sokol Blosser Family and Staff

Posted by Kitri Culbertson, Marketing Coordinator at 08:50 AM | Permalink | Comments (0)

Second Generation Takes Reins at Sokol Blosser Winery
Alex and Alison Sokol Blosser Named Co-Presidents of Pioneering Oregon Winery

DUNDEE, OR (January 2, 2008) – Sokol Blosser Winery today announced the retirement of founder Susan Sokol Blosser as president and the appointment of her children Alex and Alison as co-presidents, culminating a three-year transition process.

In their new roles, Alex and Alison Sokol Blosser will oversee operations and implement the strategic vision for the pioneering Oregon winery, which was founded in 1971 by Susan and her then-husband, Bill Blosser. Nik Blosser, eldest son of Susan and Bill, will continue in his role as chairman of the winery’s board of directors, assisting his siblings with the direction and oversight of the business.

“Sokol Blosser Winery is strong, this new generation of leadership is able and energetic, and the future is exceedingly bright,” Susan Sokol Blosser said. “These transitions can be challenging, but ours has unfolded over several years, with great deliberation and hard work. We are all ready, and all tremendously excited.”

Susan Sokol Blosser, 63, assumed the role of president of the winery in 1991. Under her stewardship, Sokol Blosser Winery maintained its commitment to making world-class Pinot Noir while developing its popular proprietary blends Evolution and Meditrina. Also, the winery – and Susan herself – became internationally recognized as a leader in green business practices, including organic viticulture, a principle fully embraced by Alex and Alison.

“Our goal is to build on the amazing foundation our mother and everyone at the winery created over the past decades,” Alison Sokol Blosser said. “Making great wines, conducting our business with integrity, respecting our employees and the earth, not being afraid of innovation and remaining family owned and operated – these are goals and values that will inspire and guide us.”

Alex, 34, began working full time at Sokol Blosser in 1998 while earning his MBA. He has served as vice president of sales and overseen vineyard and winemaking activities. He spearheaded the project to develop six new American Viticultural Areas in the northern Willamette Valley and headed the Northwest Wine Coalition on export promotions. In 2007, he served as president of the International Pinot Noir Celebration.

After getting her MBA and working in private industry for three years, Alison Sokol Blosser, 28, came home to Sokol Blosser in 2004 as director of marketing. She was promoted to vice president, working with Alex to plan the strategic future of the business and oversee marketing, consumer direct sales and administrative functions. She is a member of the Oregon Wine Board’s marketing committee and a founding member and president of the Dundee Hills Winegrowers Association. She also serves on the board of Oregon 150, a committee appointed by the Governor and charged with planning Oregon’s sesquicentennial commemoration in 2009.

“Alex and Alison each possess unique skills, experience, perspective and leadership abilities,” Susan Sokol Blosser said. “As we looked at how best to move forward, a process that included engaging outside expertise, it became clear that they could and should work together – that the whole was greater than the sum of its parts.”

Susan added that she will serve with pride as an “ambassador” for Sokol Blosser Winery, and will provide strategic counsel to the co-presidents. Author of the memoir “At Home in the Vineyard” (University of California Press, 2006), she looks forward to having more time for writing projects and a deeper involvement in environmental issues.

About Sokol Blosser Winery
The Sokol Blosser family planted their first grapevines in 1971 in the Dundee Hills and now farms 80 certified organic acres. As one of the pioneering wineries of the region, Sokol Blosser has played a key role in developing and shaping the now-prominent Oregon wine industry. The winery works to create wines of world-class quality, produced in a sustainable manner, which reflect the distinctive flavors of the grapes, soil, and climate, as well as the winery's values and sense of place. The winery produces Pinot Noir, Pinot Gris, Evolution (a proprietary white wine blend of nine varieties) and Meditrina (proprietary red blend), along with small quantities of Single Block Pinot Noirs in selected vintages.

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Posted by Kitri Culbertson, Marketing Coordinator at 11:48 AM | Permalink | Comments (0)

"Since 1971 when they planted their first vines in Oregon, Sokol Blosser Winery has endeavored to use environmentally friendly practices to achieve sustainability in creating wine of the highest quality.

Their estate vineyards have been certified green by Low Input Viticulture and Enology (LIVE) and they received full USDA (United States Department of Agriculture) organic certification for farming the vineyards organically. Sokol Blosser's committment to eco friendly practices also extends all the way to their equipment (50 per cent biodiesel is used in the farm tractors) and paper products (unbleached paper is used for labels, wine boxes and gift bags whenever possible). They even use solar panels as a source of energy on their estates..."

To read the rest of this fabulous article, visit www.ecollo.com - one of our new favorite new blog websites promoting green living.

Posted by Kitri Culbertson, Marketing Coordinator at 10:25 AM | Permalink | Comments (0)