Spurred on by a team member who has a family member affected by Cystic Fibrosis (CF), an inherited chronic disease that affects the lungs and digestive system, seven men at Sokol Blosser volunteered to shave their heads if they were one of the top 3 donation earners in the group.

The whole Sokol Blosser staff, including friends and family, donated time and funds generously towards the contest, putting donated funds towards the candidate they most wanted to see with their head shaved. In the end, Sokol Blosser raised over $900 for the Cystic Fibrosis Foundation, a non-profit organizationthat strives to assure the development of the means to cure and control CF and to improve the quality of life for those with the disease.

Thanks to all the staff, family, and friends who participated in this fun event. Cheers - to finding a cure!

BEFORE

Travis McGuire (fiancé of Kitri Culbertson), Scott Palmer (GL Accountant) and Jeff Knapp (Cellar Club Manager) had the most donated funds for CF raised in their names.

AFTER

Check out these handsome clean-headed fellows!

Every year from now on, our red wine blend of Pinot Noir, Syrah and Zinfandel will feature a different depiction of the Goddess by artist Elvis Swift. We are excited to unveil Meditrina's new label when we release Meditrina, 5 in our Tasting Room on July 1. Meditrina's food-friendly blend hasn't changed, just her label. Oh - and the cork might have something to say, too.

I also got to see a bit of Madison, thanks to Lisa MacKinnon, formerly of 1000 Friends, who drove me around, showing me the impressive CSA gardens throughout the community, the first Farmer’s Market of the year, lunching at the famous terrace on Lake Mendota at the university, and hitting Gail Ambrosius’s fabulous dark chocolate shop. Linda Bormann of The Nature Conservancy, organized a trip for me to Baxter’s Hollow Preserve, near Baraboo, and I felt privileged to walk through a unique section of Wisconsin geography.

Puff Pastry-wrapped Salmon and Watercress Mousse with Champagne-Chive Butter Sauce and Buttered New Potatoes

10 oz. watercress, about 7 bunches, washed well and tough stems removed
4 egg whites, very cold
1/2 cup very cold heavy cream
5 oz. very cold scallops or peeled raw shrimp
1 tsp. salt
1/4 tsp. white pepper
1 lb. puff pastry, thawed if frozen
1 side of salmon, about 3 pounds, boned and skin removed
1 egg beaten with 1 Tbls water, for egg wash
Sprigs fresh waercress, garnish

Champagne-Chive Butter Sauce:
3 Tbls. minced shallots
1 c. Champagne
1/2 c heavy cream
2 sticks butter, cut into small pieces
Salt
White pepper
1/3 c finely chopped chives

Prepare an ice bath. Bring a pot of salted water to a boil over high heat, Add the watercress in batches and blanch until wilted but still bright green, about 15 seconds. Refresh the watercress in the ice bath, then squeeze out the excess water.

In a food processor process the watercress and 3 egg whites until almost smooth. Add the heavy cream and continue to process. Place in a strainer set over a bowl. Puree the scallops in the food processor. Add the remaining egg white, salt and white pepper and continue to process. Add the drained watercress mixture to the scallops and process until well mixed. Bring a small pot of water to a boil. Add a small amount of the scallop mixture and poach until cooked through. Taste and adjust sesoning to the mixture, as necessary.

Preheat the oven to 400 degress F. Lightly grease a large baking sheet, On a lightly floured surface, roll out 1 piece of the puff pastry into a long rectangle, about 20-inches by 8-inches or large enough for the fillet. Place the puff pastry sheet on the prepeared baking sheet. Season both sides of the salmon with salt and white peper, then place on the middle of the pastry, skin side down.

Spread the watercress mousse evenly over the top of the salmon. Cut the pastry around the salmon to within 2-inches of the fish, leaving a trianglar "tail" shape at the bottom and slightly pointed shape at the "head" end. Brush the edges of the pastry with egg wash. Roll out the remaining pastry sheet on the floured surface and trim to the same size as the first sheet.

Top the salmon with the second pastry sheet and seal the edges to within 3/4-inch of the fish. With a pastry tip, lightly score the top pastry sheet to resemble fish scales, and using the excess pastry, form an eye, mouth and fins. Brush the pastry with the remaining egg wash and bake until golden brown, 20 to 25 minutes. While the fish is baking, make the sauce.

Champagne Chive Butter Sauce: In a medium saucepan combine the shallots and Champagne and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half about 15 minutes. Add the cream, bring to a boil, and reduce by half, about 3 minutes. Reduce he heat and whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completly incorporated. Continue until all the butter is added and the sauce coasts the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking, Strain, if desired. Season, to taste, wth salt and pepper and fold in the chives.

Remove the fish from the oven and transfer to a large platter or tray decorated with watercress sprigs and present tableside. Cut into indivdual potions and serve with the Champagne-chive butter and new potatoes on the side.

Buttered Chive New Potatoes:
2 1/2 lbs. small, red potatoes(about 1 1/4-inces in diameter)
1 1/2 tsp. salt
4 Tbls. unsalted butter
1/4 cup shopped fresh chives
1/4 tsp. freshly ground black pepper

Put the potatoes and 1 teaspoon of salt in a medium, heavy stockpot. Cover with water by 1-inch and bring to a boil. Cook until the potatoes are tender, 12 to 15 minutes. Drain in a colander and return to the pot. Add the remaiing ingredients, cover with the lid, and shake to blend. Remove from the heat and adjust the seasonong, to taste. Cover to keep warm until ready to serve.

Recipe summary
Difficulty: Medium
Prep time: 40 minutes
Inactive Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 4 to 6 servings

Recipe courtesy Emeril Lagasse, 2002

Available This Summer:
2007 Willamette Valley Early Muscat
2007 Estate Rosé of Pinot Noir
2007 Dundee Hills Cuvée Pinot Gris
Meditrina, 5
Evolution, 12th Edition (available in 375ml bottles and 1.5L magnum sizes!)

Available in 2009:
2007 Estate White Riesling Dessert Wine

"We’re grateful to all our friends in the community, old and new, who came together to support our work," said Eric Newhouse, Alzheimer’s Association interim president/CEO.

All proceeds raised by the Wine and Roses Festival support programs and services provided throughout metro Siouxland, northwest Iowa, northeast Nebraska and southeast South Dakota.

Persons who were not able to attend the festival but still wish to make a donation may do so by calling the Alzheimer's Association at (712) 279-5802.

The Wine and Roses Festival kicked off Thursday night at Willow Creek Golf Course in Le Mars, Iowa, with the largest Time to Remember ever, attracting a crowd of nearly 200 and raising $20,000 for Plymouth County services. Friday night saw a sold-out Winemakers Dinner for more than 200 guests at the Marina Inn in South Sioux City.

Saturday afternoon’s Wine Clinic was conducted by visiting California winemaker Katie Madigan who poured and discussed several chardonnays and merlots from the St. Francis Winery in Sonoma County.

Finally, Saturday’s gala tasting and auctions -- the original Night of Wine and Roses -- brought a little old Hollywood glamour to the Marina Center. A crowd of several hundred sampled great food and great wine and bid on for silent and live auctions of more than 150 items, including fine wine and jewelry as well as more eclectic items like artworks created by San Diego area care facility residents living with Alzheimer’s.

Newhouse recognized the efforts of festival chair Ken O’Dea and honorary co-chairs Greg and Teri Grupp, signature sponsor Pflanz Electronics, and the dozens of volunteers involved in the planning the event.

Guest winemakers included Jim Callahan of Napa's Burgess Cellars; Kitri Culbertson of Oregon's Sokol Blosser Winery; Michael Bonner of Firesteed Cellars, also Oregon-based; Vance Rose of 5 Mile Bridge in Paso Robles, Calif.; Peter Prager of Prager Winery & Port Works in Napa; Billy Wieman of New Mexico's Gruet Winery, and Rick and Tammy Bertrand, owners and importers of Argentina's Tarini Wines.

- from the Sioux City Journal

After the ground has a chance to dry a bit, we'll be planting new baby Pinot Noir vines in our Blackberry Block, the newest block of our estate vineyard purchased by Alex and Alison Sokol Blosser last year. We don't expect budbreak until at least the end of April due to all of the cold and wet weather. End of April is a tad but late for us, but will ultimately be good for the vines as all this rain is great for our Jory soil. As soon as budbreak hits, we'll post pictures of the new leaves on the blog.

I am originally from Wichita, Kansas. I moved to Portland in 2003 to follow my passions for food, wine and the outdoors. (Boy did I hit the jackpot!) For the past four years, I have worked as the Director of Special Events for Bluehour Restaurant and Director or Catering for the Avalon Hotel & Aquariva Restaurant. I recently completed the first two levels of sommelier training from the ISG and that put the “final nail in the coffin”, so to speak. I quickly found myself smelling everything I could get my hands on and then trying to relate that to wine. A vinophile was born.

I have been a big fan of Sokol Blosser’s wines and sustainable practices for quite sometime. So, when I was offered the position of Cellar Club Manager, I jumped at the opportunity to work for such a great family.

I hope to use my extensive background in event planning and food and wine to bring some exciting new Club events to both the winery and the Portland Metro Area. Keep posted for upcoming dates.

I hope to meet you all in person, very soon,

Jeff Knapp

Here are some of my foodie highlights from the week:

Tuesday: wine tasting and sustainability presentation at Counter, an organic wine & martini bar and vegetarian bistro. I didn’t get the chance to eat or drink anything because I was presenting, but the appetizers everyone else enjoyed looked quite good! Counter has been open for three years, and I think it’s pretty cool that they are only serving organic and sustainably-made wines.

Tuesday night: dinner at a hip Indian restaurant, Tamarind. I have to admit that I am not sure what all I ate because we didn’t order off the menu. Instead, we entrusted our server to bring us an assortment of appetizers and entrees. He didn’t let us down. Every item was delectable. The tandoori chicken was great. There was even some roasted goat. Each dish had the perfect amount of spice. The table drank lots of Evolution, which was a perfect complement to all the food.

Wednesday night: dinner at trendy Italian hot-spot, A Voce. Again, we didn’t order off the menu. The server brought beautiful antipasto platters (homemade charcuterie), two homemade pasta dishes (mama’s raviolis were to die for), and then braised short-ribs and roasted quail. There were quite a few of us, so we enjoyed some Evolution, Meditrina, Dundee Hills Pinot Noir, and then moved to some Chimney Rock Cabernet.

Thursday lunch: Lunch at Amalia on Thursday was delicious. I had their lamb and chevre flatbread sandwich, which paired perfectly with Meditrina (which they serve by the glass at Amalia!).

Thursday night: dinner at Icon New York, which is in the W – The Court. Chef Michael Wurster and the whole staff really out did themselves. They had prepared a 4-course meal special for us; each course was paired with one of our wines. Chef Wurster said that many of the dishes we enjoyed will be making their way onto the Icon’s list during the spring.

• Nantucket Bay Scallop with Evolution
• Tomato Tart Tatin with Dundee Hills Pinot Noir
• Lamb Duo with Meditrina
• Blood Orange Sorbet with Sauternes (not made by us)

Friday night: dinner at the highly acclaimed Le Bernardin. Scott Nagle ate there several weeks ago and recommended we spend a quiet evening dining there. It’s hard to put words to the 3 hours we spent at Le Bernardin. It was spectacular in every way. The entire evening unfolded before us like a well choreographed show. We did the chef’s tasting menu, and each dish was more and more enthralling. Darko did the wine pairings and each one was creative and worked marvelously with the dishes. Our evening at Le Bernardin was similar to 3-star dining experiences we’ve enjoyed in Europe.

Saturday night: dinner at trendy Aquavit. The bar looked very hip and cool, and we wished we could have returned to enjoy a nightcap. We selected the chef’s tasting menu and Darko did the wine pairings. Sean, the sommelier, did a terrific job selecting interesting wines to pair with each dish. He selected wines that were out of the norm of what one would expect to pair with dishes, which made the evening fun and a bit adventurous. Each course was beautiful presented and delicious. We were a bit rushed (our fault) because we selected the long chef’s tasting menu and had to leave earlier than we would have liked to attend Jersey Boys.

All in all, my trip to NYC was terrific. I plan to be back again next year.

P.S. If you’re looking for our wines (Evolution or Meditrina) in the NYC/NJ area, here are some places that I visited and know carry our wines now:

• Carnegie Spirits Ltd, 849 Seventh Ave, between 54th and 55th Aves, NYC
• Chelsea Wine Cellar, 200 West 21 St, NYC
• Sunrise Cellars, Caldwell, NJ
• Wine Legend, Livingston, NJ
• Cervino’s Wine Cottage, Ridgewood, NJ
• Saddle River Liquors, Upper Saddle River, NJ
• Burke’s Wine & Liquors, Sparta, NJ
• Wine and Spirit World, Ho-Ho-Kus, NJ