A selection of amazing Oregon wine from Adelsheim, Elk Cove, Willamette Valley and Anne Amie Vineyards:
CHECK.
The incredible Michelin rated Bushi-Tei restaurant in San Francisco with a creative chef who knows how to pair wine and food:
CHECK.
An esteemed group of journalists who decided to take a chance on us:
CHECK.
On Thursday, April 24th I had the privilege of sharing the company of three incredible wineries at an intimate Oregon tasting for the media in San Francisco. Leah Jorgensen from Adelsheim Vineyards in Newberg, Shirley Brooks from Elk Cove Vineyards in Gaston and Meg Hursh from Willamette Valley Vineyards in Turner joined me in Japantown at Bushi-Tei Restaurant where we held a tasting for select members of the media. Among our guests were Harvey Steinman, Lynne Bennett, Tim Teichgraeber, Ben Narasin, Michael Shapiro, Justin Linkner, Kaveish Sewalia, Raul Gallyot, Amy Sherman, Danny Ronen and photographer Bob Holmes.
The tasting consisted of five flights (see menu below) and five wines from each winery paired with five courses. The purpose of this tasting was to bring the wines of Oregon to California and the media in particular. We know how hard it is for people to gather for a tasting like this in their own state or city let alone get up to Oregon. Chef Waka is so talented and showcased our wines beautifully showing how Oregon wines are diverse enough to be paired with many types of cuisine.
Oregon Wine Tasting & Food Pairing
Bushi-Tei Restaurant
FIRST FLIGHT:
Anne Amie Vineyards 2007 Pinot Gris
Willamette Valley Vineyards 2007 Pinot Gris
Adelsheim Vineyard 2006 Willamette Valley Pinot Gris
Elk Cove Vineyards 2007 Pinot Gris
Jamon Serrano wrapped white asparagus, green apple Parmesan dust,
upland cress olave extra virgin olive oil
SECOND FLIGHT:
Elk Cove Vineyards 2007 Pinot Noir Rosé
Anne Amie Vineyards 2007 Cuveé A Müller Thurgau
Adelsheim Vineyard 2006 “CH” Chardonnay
Willamette Valley Vineyards 2006 Estate Chardonnay
White sesame blanc mange, oyster, scallop, black tobiko,
mizuna, raspberry-ume coulis, vanilla bean oil
THIRD FLIGHT:
Adelsheim Vineyard 2006 Auxerrois
Anne Amie Vineyards 2007 Estate Riesling
Elk Cove Vineyards 2006 Riesling Estate
Willamette Valley Vineyards 2007 Riesling
Scottish halibut crepinette, coco blanc bean,
spring vegetables, fennel nage, kinome oil
FOURTH FLIGHT:
Anne Amie Vineyards 2006 Cuvée A Pinot Noir
Adelsheim Vineyard 2006 Willamette Valley Pinot Noir
Willamette Valley Vineyards 2006 Estate Pinot Noir
Elk Cove Vineyards 2006 Pinot Noir Willamette Valley
Muscovy duck breast, mushroom melange, fingerling potato, dried cherry sauce
FIFTH FLIGHT:
Anne Amie Vineyards 2006 Winemaker’s Selection Pinot Noir
Adelsheim Vineyard 2006 Elizabeth’s Reserve Pinot Noir
Elk Cove Vineyards 2006 Pinot Noir Five Mountain
Willamette Valley Vineyards 2006 Tualatin Pinot Noir
Espresso crusted Sika venison loin, kabocha squash,
wild berry chutney, coco mas disk
Winemaker Thomas Houseman’s 2007 whites, his first vintage with Anne Amie, showed very well. The Pinot Gris, Müller Thurgau and Riesling worked beautifully with Chef Waka’s creations. Our 2006 Pinot Noir (Cuvée A & the not yet released Winemaker’s Selection) were enhanced by the duck and espresso encrusted Japanese venison – we were all impressed at the time and thoughtfulness behind each pairing.
Special thanks to the media for taking time out of their day to attend. Thanks to Tak, Chef Waka and the incredible staff at Bushi-Tei, Tim Teichgraeber for all your advice (and for getting Shirley to the Detroit Red Wings playoff game) and for opening your beautiful home to us. Thanks to Stephany and Mariko from the Oregon Wine Board for being there for us always. We feel very lucky to be part of an industry in an area where everyone is so supportive.
Cheers,
Kim
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