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Join Sokol Blosser in Palm Springs, California! Co-President Alison Sokol Blosser will be hosting an evening of wine tasting at Desert Wine & Spirits (611 S Palm Canyon Dr, Suite 1, Palm Springs) from 4pm-6pm on Saturday, January 31. Taste Sokol Blosser favorites, learn more about the Oregon wines and have a great time!
Bring a friend! Cost is only $5 per person. We'll see you there!
Join Sokol Blosser in Bend, Oregon! Jeff Knapp, Cellar Club Manager, and Lee Medina, Northwest Brand Ambassador, will be hosting a happy hour at Typhoon Restaurant (550 NW Franklin Ave, Bend) from 5:30pm-7pm on Thursday, January 29 (tonight!). Enjoy complimentary hors d'oeuvres and taste a select of Sokol Blosser wines!
Bring a friend... we'll see you in Bend!
MEATLOAF! And I am not talking about our momma’s meatloaf either….
So I am working in Southern Oregon last week in both Ashland & Medford, visiting accounts doing the voodoo that I do... when I remembered talking the new owners of 38 on Central. I met them back before the holidays and remembered they do Meatloaf special on Wednesday nights. I had mentioned our red blend Meditrina back then but they weren’t making any changes at the time. So I thought to myself, "Let’s go visit 38 on Central and touch base with the owners David and Michael."
Well, David was there and I mentioned my crazy idea of Meatloaf and Meditrina Wednesdays paired as dinner and a glass of wine. He liked the idea, but Michael was out of town and David said he (Michael) handles the wine list. I asked David if he was interested in giving it a try tonight for fun since I had a new bottle open? So we all ordered their meatloaf special and had a glass of Meditrina.
Let me tell you, their Meatloaf is made in small individual loafs and I think it is a blend of beef and pork but I am not totally sure but is the best meatloaf I have ever tasted… (sorry mom)! And Meditrina held up her end of the test, balancing out the sauce they had on the Meatloaf along with the rest of the roasted veggies and mashed potatoes… We all thought that this was a home run! I am hoping this may be an every Wednesday Meatloaf & Meditrina pairing.
All that being said 38 on Central is a beautiful restaurant with a very lovely menu. It’s a great place to enjoy a relaxing dinner with a friend or dine there for a special occasion. I am looking forward to going back and ordering the Crispy Chicken which looked awesome and the talked about Mac n cheese from the locals!
Check it out if you are down in Southern Oregon… Bon Appétit!
38 on Central
38 N Central Ave
Medford, OR 97501
(541) 776-0038
Lee Medina
Sokol Blosser
Regional Brand Ambassador
Don't forget: We're bringing Sokol Blosser to you tonight! Join Alison Sokol Blosser in the Los Angeles area for happy hour from 5:30pm-8:00pm at Ma'Kai Lounge (101 Broadway Ave, Santa Monica, CA) tonight, Monday, January 26. Enjoy complimentary hors d'oeuvres and hard to find Sokol Blosser wines that we're bringing in especially for you. See you in LA!
Cooking is a form of therapy for me; a creative and experimental outlet. Whether I’m seeking out new flavors or visiting old family recipes there is a sense of fulfillment that I get from my journey into the kitchen. Recently, I made some delicious Carlton Family Farm Pork Chops rubbed with Chinese Five Star Spice and enjoyed them with Evolution. The combination was quite remarkable and I definitely wanted to share it with all the Evolution fans out there. Below is the recipe.
Five Star Chinese Spice Pork Chops paired with Evolution Wine
Ingredients
2 Dorset garlic cubes, available at Trader Joes (or a teaspoon of garlic paste)
1.5 teaspoons Chinese Five Star Spice
2 Ginger People Ginger Chews, cut up (or 2 teaspoons of chopped candied ginger)
2 or 3 Carlton Family Farm Pork Chops
1 apple, sliced lengthwise into “scallops”
3 slices of nitrate free bacon
Dash of Salt
Method
1. Rinse pork chops off and pat dry with paper towel.
2. Combine garlic and Chinese Five Star Spice together to form a paste.
3. Apply paste and ginger to pork chops, cover chops and place in refrigerator for 2 hours for best flavor.
4. Take the pork chops out of refrigerator, season with salt and let rest at room temp for 15 minutes.
5. Cook bacon over medium heat until it’s about half done.
6. Increase heat to medium high and add pork chops. Sear until brown on both sides of pork chops.
7. Add slices of apple to pan and allow them to caramelize on one side then on the other. Reduce heat to medium low. When bacon and apple slices are finished cooking pile them on top of pork chops.
8. Partially cover pan with lid allowing some of the moisture to escape and continue to cook the pork chops until done (about 5 minutes).
A nutty rice pilaf or roasted root vegetables are two very nice sides to enjoy with this dish during the cool winter months. Bon Appetit!
Recently, I moved out to “wine country” and one of the best perks from relocating is my close proximity to the numerous wineries and tasting rooms out here. On my days off (or on my way home) I can swing by another winery and sample some of our neighbor’s fabulous wines Just this week, I stop by The Four Graces, and tried five of their wines while listening to the always entertaining Aussie, Jason Senior. While enjoying their current wine flight (a Pinot Gris, a Pinot Blanc and 3 Pinot Noirs) I was enlightened to their two vineyard locations as well as their sustainability practices.
Although many people think of going wine tasting during the summertime, a journey out into wine country can be a unique and intimate experience over the winter months. Generally, I find that the experience can be more focused on your own questions and relationship with wine. While I was there, Jason was happy to give me a quick tour of their patio and additional tasting room.
Before leaving I purchased their 2006 Dundee Hills Pinot Gris and enjoyed it with last night’s dinner; an oven-roasted chicken breast with creamy polenta and homemade tomato sauce. Delicious.
We're bringing Sokol Blosser to you! Join Alison Sokol Blosser in the Los Angeles area for happy hour from 5:30pm-8:00pm at Ma'Kai Lounge (101 Broadway Ave, Santa Monica, CA) on Monday, January 26. Enjoy complimentary hors d'oeuvres and hard to find Sokol Blosser wines that we're bringing in especially for you.
Let us know you're coming by RSVPing to Jeff Knapp, Cellar Club Manager at jeff@sokolblosser.com or 503.864.2282 x27. See you in LA!
This past Tuesday, the entire staff spent the day in Portland at the Hotel Monacco strategizing and planning. For lunch we broke into three groups, each group holding a lunch meeting at accounts in Portland that support Sokol Blosser. I lucked out and joined my coworkers for a delicious lunch at one of Portland’s most solid restaurant staples, Pazzo. It had been a few years since I’d been to Pazzo and I am happy to report that it was as delicious as ever.
I started off with a crem of celery soup. It was very tasty, but my entrée was the true highlight. I ordered a fresh, line caught, wild Chinook Salmon filet over a bed of a semolina pasta with tomato sauce, radishes and basil pesto drizzled on the edge. The fish was prepared perfectly. The pan searing made a golden, crispy exterior atop an extremely moist and delicious filet. The semolina pasta was almost like an Israeli couscous. The tender small pasta balls were a great compliment in texture with the tomato and basil, ending everything with a solid finish.
My thanks to Pazzo for our delicious meals and continued support of Sokol Blosser!
Cheers, Jeff
Due to the crazy weather we endured over the Christmas break, this year I was unable to visit my home town; so much of my communication has been through holiday cards with my extended family. My Grandmother, who has been sending me clippings of the Wall Street Journal since I was old enough to read the headlines, has included another jem of an article with this year’s Christmas greeting. Nothing says “we miss you”, like an update of the United States business and financial situation. I can honestly say that this is the first article that she sent me these past 20 years that I read in entirety. (Sorry Grandma!) So here we go….
“For 2009, a To-Do List for Wine”
By Dorthy J. Gaiter and John Brecher
-Try a different wine from a different country: Uruguay? Croatia? They’re out there. Grab em!
-Go to a wine bar and have a flight of wine
-Order the cheapest wine on a restaurant’s wine list: The second cheapest is usually the worst deal. The cheapest wine can sometimes be a pretty good deal.
-Open a sparkler at home for no reason at all: Yes, it will seem like a special occasion, but that’s the point.
-Take notes on a fine wine from beginning to end: It’s like pictures of children: You know they’ve grown up, but it’s only when you look at the old pictures that you realize just how much they’ve changed.
-Have a sauternes: The REAL thing. Yes, it will cost you some money but, luckily they come in half-bottles.
-Have a blind tasting: Maybe you want to go whole-hog with a group of friends, or do this at home with your significant other. It’s just as fun and instructive.
-Organize your labels
-Visit the closest winery to you home
-Attend a winemaker’s dinner at a restaurant
-Have fun with stemware: Experiment. Everyday glasses can get boring if you don’t watch out. Engage all your senses when you drink wine.
-Find a new wine store
-Try a varietal you’ve never had from a U.S. Winery: Maybe you’ve never tried a Norton, or a Melon made in the U.S. Now’s the time.
Either:-Have 12 Different bottles in the house at once: Buying a mixed case is cost effective and fun.
Or: (my personal favorite)
-Drink up! If you already have a wine collection find the ones that actually need to be drunk and drink them. Even if it’s only five a year. (No, were not sure if we can do this one either, but we’ll give it a good try.)
-Go Crazy on a wine pairing for dinner some night: Try a New Zealand Sauv Blanc with steak, a Ripasso from Italy with Southern fried chicken, a sparkling Shiraz with bbq. Just smash outside the box and see what happens.
-Try an older white: Well-cared-for Muscadet can be beautiful for more than a decade (You can check this off if you’ve put a good white away somewhere and haven’t touched it by Dec. 31)
-Try a type of wine you think you don’t like
-Get a new corkscrew
-Serve dessert wine to guests
-Shatter your price limit (at least once)
This is the Cliff’s Notes version of the article, if you are interested in the notes on each one of these ideas visit the Wall Street Journal website, this article was published on January 3rd this year in the Food and Drink section.
Out of all the things I had planned for my 2009, I think I have the most things crossed off this list. If only one of these suggestions help you to step out of your pre-conceived “wine” notions, then somebody did their job. Most importantly don’t be afraid to be wrong. There is no shame in eating a handful of chocolate chips with a 2002 Pinot Noir or drinking the last ounce straight out of the bottle when no one Is looking.
Now get out there and enjoy wine in a way you never thought you could!
It was a Sokol Blosser out-to-lunch day on Tuesday, and 5 of us broke away from our Senior Staff Meeting in and on Tuesday to enjoy a fabulous meal at Red StarTavern in Hotel Monacco at 5th and Alder in downtown Portland.
Our experience was wonderful, from the start (where we were warmly greeted by a friendly and knowledgable server) to the finish (4 words: house-made Bartlett pear sorbet!). In the circle of diners was Lauren Kanikeberg (Human Resources), Michael Kelly Brown (Direct Sales Manager), Lee Medina (Northwest Brand Ambassador), Russ Rosner (Winemaker) and myself, Kitri McGuire (Marketing Communications Manager).
We started with a bottle of Sokol Blosser 2007 Dundee Hills Pinot Gris and tried a starter of alligator and shrimp spring rolls. Next came a lovely Caesar salad with whole leaf romaine and white anchovy lemon dressing that was deliciously garlicky and wonderful. After that, it was time for our main dishes. Lauren enjoyed a generous helping of pulled pork with grilled onions and smoky bleu cheese, Russ had the tofu steak with mushrooms, Michael's beautifully arranged plate included orange slices, lentil pancakes and rare Ahi tuna, and Lee and I both enjoyed the blackened catfish served with dirty rice and marinated onions. My catfish was perfect done at medium rare, the seasoning had a fabulous kick without overpowering the fish, and the dirty rice was an excellent compliment. Not to mention, it went wonderfully with the Pinot Gris!
Dessert was the afore-mentioned house-made Bartlett pear sorbet (the favorite of the table!) and pumpkin fritters with currant and black pepper sauce.
Having only recently been to Red Star for dinner, I was really blown away by the menu choices and quality of our meal. Of course, having a great server to steer our way through the wine list and menu was great, too! I would definitely recommend Red Star if you're looking for a special lunch out in downtown Portland - you won't be disappointed.
Today, our vineyard crew is beginning the tough work of pruning our Pinot Noir vineyards. They are starting with our youngest blocks today and will move on through the vineyard throughout the next few weeks.
Why do we prune our vines now? After we harvest the fruit in late September or October, the vines pull their energy back in to their roots, then slowly turn yellow and lose their leaves, going dormant until Spring. We spread our aged compost down the vineyard rows and build new compost piles out of leftover grape pomace and stems (along with some organic straw and cow manure) to be used the following fall.
The vineyard rests until the crew starts pruning in January. Each vine is cut back to two fruiting canes. When pruning is finished... we're ready for a new vineyard year to begin!
The 2008 Yulefest welcomed more than 335 alumni, parents and friends on December 6th for this fabulous Lasallian Christmas tradition in Milwaukie, Oregon! Yulefest is La Salle Catholic College Preperatory’s oldest event, held every year since the school opened in 1966. The event began as a small gathering of parents and Brothers enjoying Christian Brother’s wines. It has grown into a spectacular holiday celebration with delicious appetizers, holiday decorations, amazing wines, gourmet dinner and dancing to live music.
Sokol Blosser was very proud to be back to Yulefest for the 3rd straight year, pouring Evolution and Meditrina blends and helping to raise money for the school (a very worthy cause). Congratulations to La Salle for another well run Yulefest, and here's to a wonderful and festive year to come!
