This month, the dinner was at our house. We decided to make skewers for everyone as the main dish, and since I have the Sokol Blosser hookup, we also provided several bottles of 2007 Dundee Hills Pinot Noir to the mix. Also enjoyed were 2007 Oak Knoll Pinot Noir and 2007 Vista Hills Pinot Noir, as well as a Chadonnay that was opened well into the evening... whose name I cannot recall.

The first class menu consisted of teriyaki and garlic marinated beef skewers, coconut milk and red curry marinated chicken skewers, and lime and garlic marinated shrimp skewers as the main dish (easy as pie recipes below), fabulous Yukon Gold thyme- and truffle infused mashed potatoes, nutmeg and cinnamon fruit salad with creme fraiche, fresh greens with cherry tomatoes and raspberry walnut vinagrette, and a fabulous chilled vegetable pizza on homemade crust for an appetizer. And don't forget the dessert - homemade Peanut Butter Pie. Delish!

I can't wait until next month (it's a pasta theme!) to try new recipes, enjoy fabulous wines and catch up with good friends. Cheers!

EASY AS PIE SKEWERS FOR A CROWD (approx. 15 people)
1 package bamboo barbecue skewers (soaked for 30 min)
1 large flank steak, 2-4 lbs depending on your crowd size
4 large chicken breasts
2 packages of frozen peeled shrimp (approximately 60 pcs)
1 bottle teriyaki marinade
10 cloves garlic, finely minced
1 packet red curry paste
1 can coconut milk
1 small jar of lime juice
6 Tbsp olive oil
3 large red bell peppers, cut into 2 in. chunks
3 large green bell peppers, cut into 2 in. chunks
2 large onions, cut into 2 in. chunks
4 large zucchini, sliced into 1/4 in. thick rounds
Salt and Pepper to taste

1. The night before your crowd comes over, cut up your veggies and get things ready to marinate. Pour yourself a glass of wine. Drink this while prepping your food and reflect on what an amazingly witty and charming host/hostess you'll be.
2. Put your teriyaki marinade into a large deep dish. Rub your flank steak with salt, pepper and 5 minced garlic cloves (reserve the rest for your shrimp), then put into your marinade, covering completely with sauce.
3. In another deep dish (I used a 9" square clear glass baking dish), whisk together red curry paste with coconut milk. Place chicken breasts in the dish, covering completely with marinade.
4. In another deep dish (I used another 9" square dish), whisk together lime juice and olive oil. Place shrimp in dish, covering completely with marinade. Sprinkle with salt, pepper, and reserved garlic.
5. Cover and place all dishes in refrigerator. Have another glass of wine for a job well done.
6. 1 hour before crowd arrive, soak bamboo skewers for 30 min (if this is not done, your skewers will char and break. We know because this happened to us). Meanwhile, cut up steak and chicken into 1 1/2" cubes.
7. Remove skewers from water and alternate 1 piece of protien (either steak, chicken or shrimp) with a couple of pieces of veggies. You can use beef, chicken and shrimp all on one skewer or make all one or the other. I suggest making at least a few skewers with no shrimp (in case there are any guests with shellfish allergies) and a few skewers with veggies only (in case there are vegetarians or vegans in your crowd). Cook on the grill, rotating every few minutes.
8. Enjoy!

Coming Soon:

2009 Estate Rosé of Pinot Noir
2009 Willamette Valley Pinot Gris
2009 Dundee Hills Pinot Blanc
2009 Willamette Valley Müller-Thurgau
2009 Willamette Valley Early Muscat

My Ode to Rosé

It’s lovely with lasagna
It’s lovely with filet
It’s lovely both by night
And by day,
It’s name is Rosé
What more can I say?

One More Ode to Rosé

Rosé is not red
Rosé is not blue
Rosé is Rosé
And it’s coming to
Our tasting room soon!

Several wineries were serving their excellent wines paired with chocolates or cheeses, a classic pairing that never fails and is a great way to experience food and wine. However - we were really excited for PORK!

Our favorite stop of the day was at Sokol Blosser. Even though I'm a bit biased because I work here, this was certainly the best stop of the day. Michael Brown was serving up locally raised Carlton Farms pork with molé (a delicious think Mexican sauce that includes chiles, spices and chocolate) on sopes (a thick circle of ground corn that has been lightly fried), topped with a little touch of green onion. The wine pairing was fabulous - after we'd received our pork molé dish, we went through the flight of five Pinot Noirs that were offered. Each wine, coupled with a bite of the dish, brought out unique nuances in both the dish and the wine. Amazing! I never would have thought that such a simple looking meal would offer such complex flavors.

Jenny Mosbacher is serving up some good times behind the Tasting Bar.

The molé dish was prepard by Martha of Martha's Tacos and More, in Lafayette right off of 99W. While she doesn't make molé every day (normally only Sundays), her lineup of classic, homemade Mexican dishes are really fabulous. I suggest trying her amazing pastor (pork marinated in chiles, spices and herbs), either in tacos (don't miss out on her amazing homemade corn tortillas!) or burrito style with enchilada sauce. Cheers, friends!

Michael Brown dishes out some delicious Carlton Farms pork.

More happy visitors!

The How to on Easy Beef Stew
2-3 lbs Beef Stew meat cut into 1 inch cubes
1 can (8oz) mushrooms
1 can (10.5oz) condensed cream of mushroom soup
1 packet dry onion soup mix or Pot roast seasoning
¼ cup of water or wine

Combine beef, mushrooms, soup, seasoning, water or wine in crockpot. Cook covered on Low for approx 10 hrs. Serve stew over pasta or rice. Enjoy with Meditrina wine.
Cheers!

Avocado and Mango Salad with Tequila-Lime Vinaigrette
serves 4

For the vinaigrette
1/2 teaspoon finely grated lime zest (use a microplane grater)
1/2 teaspoon finely grated orange zest (use a microplane grater)
2 teaspoons lime juice
1 tablespoon Gold or Reposado Tequila
1 tablespoon sherry vinegar
3 1/2 tablespoons extra virgin olive oil
1/4 to 1/2 teaspoon Tabasco to taste
1/8 teaspoon sea salt

For the tortilla strips
1 large flour tortilla – cut in 1/8” x 2” strips
2 tablespoons olive oil
large pinch sea salt

For the salad
2 bunches arugula – root ends trimmed, rinsed and spun dry
1 large ripe mango – peeled, cheeks cut in 1/8” slices
1 firm, ripe avocado – peeled and cut in 1/8” slices

Step 1: To make the vinaigrette – place the zests, juice, Tequila, vinegar, oil, Tabasco and salt in a small bowl and whisk until well blended. Set aside.

Step 2: To make the tortilla strips – heat a large heavy-bottomed skillet over medium-high heat. Add the oil and the tortilla strips. Sauté for 2 to 3 minutes until golden on all sides and crispy, tossing from time to time. Remove from heat, transfer to a plate, sprinkle with salt and cool to room temperature.
Cook’s note: Once cooled, the tortilla strips can be stored in an airtight container for up to 3 days.

Step 3: To serve, place a few leaves of arugula in the center of each plate. Drizzle with half the vinaigrette. Top with slices of avocado and mangoes, alternating them and slightly overlapping the slices. Drizzle with the balance of the vinaigrette. Garnish with the tortilla strips and serve immediately.

Sokol Blosser Tasting Room
Bluehour Restaurant
February 20 & 21 and March 6 & 7

Visit us at Portland's famed restaurant Bluehour from 12-4pm each day to sample all of our current releases, make wine purchases, enjoy a specially prepared food flight to pair with the wines and chat with the Sokol Blosser staff - all without leaving the city. We'll look forward to seeing you there!

We met at Sokol Blosser in the morning and hopped on our EcoShuttle bus, ready to go. Our driver was funny and professional and put up with all of our misguidance on how to get to Newport, Oregon. Despite our best efforts to mislead him, we finally arrived at the home of the Rogue Nation.

We were greeted warmly by Jim Klein, General Manager of Rogue Brewery. He told us the history of Rogue Brewery and about the Rogue mindset (there's a reason why they call them Barbeerians!). Jim was a wonderful host and toured us around the entire brewery, answering all of our many questions with a joke and a smile.

After the brewery, we walked across the parking lot to the Rogue Distillery. Waiting to greet us was John Couchot, who runs the distillery nearly single-handedly, creating various artisan gins, rums, and whiskeys with the use of his handcrafted copper pot stills. We thoroughly enjoyed a tasting of his spirits, including a fabulous "pink" gin held in used Pinot Noir barrels.

Finally, we enjoyed a fabulous meal with Jim in their Brewer's on the Bay Restaurant. Wonderful food, great beer, and a fun time was had by all. Thank you to Rogue Brewery and our gracious hosts - we're warning you, we'll be back soon!!!

I called my sweetheart and asked him if he was in the mood for tacos (ok, funny question, who ever isn’t in a mood for tacos??). He was all for them. I cooked up the ground turkey with Sokol Blosser Citrus Cilantro Grapeseed Oil, added cumin, garlic, salt and pepper (can’t make it too spicy or my two year old won’t eat it!).

The aromas from the spices and Citrus Cilantro Oil filled my kitchen, as I fried up my corn tortillas in some EVOO. We shredded the cheddar, cut up some red leaf lettuce, and pulled bunches of cilantro (I am a cilantro fiend!!).

After serving up the little one, I built our tacos, added sour cream and some Tapatio, and we sat down with our glasses of Evolution Lucky Edition. I took a couple of bites and it was no surprise that they were delicious. I then took my first sip of Evolution. I think my eyes might have rolled back into my head. I looked up at my honey and said “This is what it's all about”. He smiled and laughed at me a little before toasting to the great meal. Something about that Citrus Cilantro oil flavor with a little spice from the Tapatio - the Evolution was a perfect pair! It cut the spice just right and gave a whole new take on my already fabulous tacos.

It was a good thing that it was a Wednesday night, or I might have opened another bottle. :)

Some of you may remember Brie Schneider, who worked in our Tasting Room last summer. She and her husband Joe welcomed a baby girl, Elizabeth Diane Schneider (Ellie), last night! Little Ellie is 6lbs. 12oz. and 20 ¾” long.

Also, some of you may be wondering what name was chosen for Sara Manucy's little girl, born on January 12 - her name is Elenora Dare Manucy. Congratulations to both of Sokol Blosser's new mamas!