Tag Archives: Oregon

March Bubbly Club Iowa

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Bubbly Wine ClubGranPassione_Prosecco_DOC_bottleGran Passione
Prosecco D.O.C. Spumante
Veneto, Italy

BUBBLY WINE STYLE

Crisp and delicate effervescence. A light pale yellow color, delicate and complex bouquet nose with fruity notes of peach and green apple and secondary notes of acacia and lilac. It is fresh and light on the palate, with balanced acidity and body; harmonious with a long persistent pleasant aftertaste. 

Varietal: 100% Prosecco (Glera)
Analysis: 11% alcohol / volume
Sugar: 14-16 g/L
TA: 5.5-6.0 g/L
Appellation: Processo DOC, Veneto, Italy
Harvest: Second half of September
Cellaring: 2 years
Serving Suggestions: Ideal as an aperitif, or serve with hors d’oeuvres and delicate first courses. Also wonderful with sushi, fish and shellfish. Serve at 46-50ºF.

VINIFICATION:
Grapes are hand-selected both for area of origin and overall quality. After gentle pressing of the grapes and clarification of the must, fermentation takes place in temperature controlled stainless steel vats. After fermentation is complete, a second fermentation occurs by small additions of yeasts and sugar, and takes place in glass lined tanks. This lasts for about 45 days and is known as the Martinotti-Charmat method. The resulting wine has small bubbles (less “fizzy” than champagne).

ABOUT THE WINERY:
Gran Passione wines come from Veneto and Friuli Venezia Giulia, lands with endless history, eternal art and lush nature. Thanks to the presence of many native vines, original and refined wines are often produced in this region. Gran Passione believes in creating elegant wines, with a classic style, for those who enjoy the simple pleasures of good wine and food. They combine the best of Italian wine traditions with a cosmopolitan vision to celebrate life, beauty and happiness. Learn more here. >

Information and Photos © Wine Sellers Ltd and Gran Passione – All Rights Reserved

Pizzolato-Prosecco-Spumante-Muse-bottleLa Cantina Pizzolato
M*USE Prosecco Spumante
Veneto, Italy

BUBBLY WINE STYLE

This wine opens with alluring aromas of jasmine, beeswax and Bosc pear. The juicy, elegant palate delivers green apple, lemon zest and hazelnut alongside bright acidity and refined persistent bubbles.¹ Straw yellow in color, there are aromas of golden apple, pressed flowers, white peach and mint with a soft, crisp, effervescent, dryish light body and a sleek, medium-length Meyer lemon, sage, and plantain finish. A dry and palate-opening Prosecco that will make a great aperitif.

Varietal: 100% Prosecco (Glera)
Analysis: 11% alcohol / volume
Acidity: 0.11 g/L
Residual Sugar: 8 g/L
Appellation: Traviso Prosecco DOC, Veneto, Italy
Terroir: Pebbly and permeable soil. Allowing good drainage.
Training System: Pendelbogen training system
Certification: BIOS Italy
Serving Suggestions: Ideal as an aperitif or enjoy with a variety of entrees.
Critical Acclaim: 89 Points – 2021 Vinous; 88 points – 2021 Wine Enthusiast Magazine

VINEYARD:
The estate is located in the rich and flourishing countryside in the north of Treviso, and the vineyards are situated on the plains and hillsides near the Piave River.

VINIFICATION:
Grapes are handpicked and vinified using the Italian Charmat method, with temperature-controlled fermentation in stainless steel and secondary fermentation in sealed tanks for 30 days. The wine is then promptly bottled and released.

Information © Natural Merchants; 1. Wine Enthusiast; and 2. Tastings.com; – All Rights Reserved

Pizzolato-Fields-ProseccoLa Cantina Pizzolato
Fields Prosecco
Veneto, Italy

BUBBLY WINE STYLE

Made with organically farmed grapes, this wine opens with aromas of citrus blossom, and Bartlett Pear. Its bright palate showcases notes of white peach, lemon zest and almond with crisp acidity and refined bubbles.¹ 

Varietal: 100% Prosecco (Glera)
Analysis: 11.5% alcohol / volume
Acidity: 5.4 g/L
Residual Sugar: 10 g/L
Appellation: Treviso Prosecco DOC, Veneto, Italy
Terroir: Pebbly and permeable soil. Allowing good drainage.
Training System: Pendelbogen training system
Certification: BIOS Italy
Serving Suggestions: Enjoy with sushi and sashimi, spicy Thai and Vietnamese cuisine, crab quiche, Mexican street tacos, and cured meat charcuterie boards with tangy, salty cheeses such an Italian Casatella or French Camembert.
Critical Acclaim: #9 Top 100 Best Buys of 2020 – 2020 Wine Enthusiast Magazine; 90 points & Best Buy – 2019 Wine Enthusiast Magazine

VINEYARD:
The estate is located in the rich and flourishing court-side in the north of Treviso, and the vineyards are situated on the plains and hillsides near Piave river.

VINIFICATION:
Grapes are handpicked and vinified using the Italian Charmat method, with temperature-controlled fermentation in stainless steel and secondary fermentation in sealed tanks for 30 days. The wine is then promptly bottled and released.

ABOUT THE WINERY:
Organic since 1991; environment, research and sustainability are Pizzolato’s core values. Documented evidence reports the presence of the Pizzolato family in Villorba as early as 1719, and for more than five generations, the family of Settimo has owned and operated the winery and vineyards of Pizzolato Organic Wines. Choosing organic means drinking wine that has a respect for the environment. The family is dedicated to continuously learn from their environment, and they understand that this approach means each vintage will be different from the next. Learn more here. >

Information © Natural Merchants; La Cantina Pizzolato; and 1. Wine Enthusiast – All Rights Reserved

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January Bubbly Club Iowa

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Bubbly Wine ClubThree-Feathers-Pinot_Pop_bottleThree Feathers Estate & Vineyard
Pinot Pop!
Pinot Noir
Willamette Valley, Oregon

BUBBLY WINE STYLE

This refreshing, lightly sparkling red wine is a playful product of the Pommard clone of Pinot Noir. It has aromas of strawberry and bramble-berry fruits. This wine is a fun accompaniment for potlucks and barbecues. 

Varietal: 100% Pinot Noir
Analysis: 11% alcohol / volume
Sugar: 18.8 Brix
pH: 3.09
Clones: Pommard
Appellation: Chehalem Mountains, Laurelwood District AVA
Vineyard: Torio Vineyard
Aging: 9 months in Stainless Steel
Production: 96 cases

WINEMAKER’S NOTES:
“2020 was an excellent growing season on Chehalem Mountains. Following bud break, we had dry weather for the next 10 weeks; the only rain came mid-September and harvest was sunny and clear. Fermentation and aging was in stainless steel, the fruity flavors were laid bare. Not too high in alcohol, we added carbonation to create this sparkling wine.” – Three Feathers Estate & Vineyard.

VITICULTURAL AREA:
In the heart of the Chehalem Mountains, at the Northern end of the Willamette Valley, the Three Feathers’ high-elevation vineyards are part of Oregon’s most recognized appellation of cool-climate wines. Their 155-acre Estate comprises of rolling hills from 700-1000 ft. in elevation – which form a natural heat sink, sheltered from winds, capturing summer warmth in its own natural microclimate. Ancient marine soils and respectful farming practices result in rare wines that embody this distinctive region and each growing season.

ABOUT THE WINERY:
Three Feathers Estate & Vineyard produces handcrafted small-lot wines using only grapes grown on their estate. Their passion for growing and commitment to authenticity contribute to their mission of creating the best Oregon wines that reflect their terroir. Learn more here. >

Information and Photos ©  Three Feathers Estate & Vineyard – All Rights Reserved

Clover Hill_Cuvee_RoseClover Hill
Tasmanian Cuvée Rosé
Tasmania, Australia

BUBBLY WINE STYLE

Delicate salmon pink in color, this wine has a soft and creamy mousse. Attractive stewed strawberry and dark cherry notes marry perfectly with the wine’s fresh brioche characters. The wine is well structured, with sweet, red berries and cream enveloping the palate. This fresh and vibrant wine is best enjoyed young, but will also reward a few years in the cellar.

Varietal: 54% Chardonnay, 43% Pinot Noir, 3% Pinot Meunier
Analysis: 12.5% alcohol / volume
Acid: 8.6 g/L
pH: 3.17
Residual Sugar: 7.5 g/L
Winemakers: Robert Heywood & Peter Warr
Critical Acclaim:

  • Best in Class ‘Best Australian NV Rosé’ – 2017 Champagne & Sparkling Wine World Championships
  • Perpetual Trophy, Blue Gold, Top 100 – 2017 Sydney International Wine Competition
  • 93 points and Runner up ‘Best Sparkling Rosé of the Year’ – 2018 Australian Sparkling Report
  • 94 Points – 2018 Halliday Wine Companion
  • 92 Points – 2020 Halliday Wine Companion
  • View all awards here.

WINEMAKING NOTES:
“The Clover Hill Tasmanian Cuvée NV Rosé is made from grapes sourced from Clover Hill’s vineyards in Tasmania. Expressing the freshness and vibrancy for which the apple isle is renowned, this rosé offers elegance and refinement. The winemakers used classic techniques, such as delicate grape handling, followed by cool temperature alcoholic fermentation, and then a partial malolactic fermentation to soften the natural acidity of the grapes.

Clove Hill Tasmanian Cuvée NV Rosé is crafted according to traditional methods. Fermented in the bottle, this wine is aged on yeast lees for a minimum of two years which, in addition to a careful dosage of Tasmanian Pinot Noir, ensures the premium quality that is the hallmark of Clover Hill.” – Clover Hill Wines

ABOUT CLOVER HILL WINES:
Created to rival the wines of Champagne, Clover Hill is acknowledged as one of Australia’s finest sparkling wine producers. They blend the finest traditions of Champagne, France with their own distinguished Tasmanian style, using only the traditional varieties of Champagne – Chardonnay, Pinot Noir and Pinot Meunier. Learn more here. >

Information © Clover Hill Wines – All Rights Reserved

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February Beer Club: Iowa

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BeerClubLogoSoulless-Pear-cider-BottleTen Towers Cider Co.
Soulless Pear Cider
Rickreall, Oregon

Northwest pear and apple give breath to Soulless Pear’s haunting ginger essence. For best results, enjoy 10 minutes out of the refrigerator and pair with sweet and sour pork, curry chicken salad, pizza or tomato soup.

BeerStyles: Fruity & Spicy
Style: Semi-Sweet Cider
Notes: Made with Pacific Northwest Apples; Gluten Free
ABV: 5.8% alcohol / volume

Gravitas-cider-BottleTen Towers Cider Co.
Gravitas Cider
Rickreall, Oregon

Gravitas uses 100% locally sourced Pacific Northwest apples, cold pressed and fermented slowly to retain the wonderful aromatics and flavors. Next, it’s sweetened with a blend of heirloom and dessert apples to give this semi-dry cider a crisp, clean and refreshing apple flavor profile. Enjoy on its own or pair with pork, cheese, Thai, spaghetti, or chocolate.

BeerStyles: Fruity & Spicy
Style: Semi-Dry Cider
Notes: Made with Pacific Northwest Apples; Gluten Free
ABV: 6.3% alcohol / volume

Shakti-cider_BottleTen Towers Cider Co.
Shakti Chai Tea Cider
Rickreall, Oregon

Shakti cider is balanced and delicately spiced with chai tea. Pairs well with sweet or spicy dishes. Try with French toast, poached pear, apple pie, mufins or popcorn. Or enjoy with Pad Thai or curry chicken dishes.

BeerStyles: Fruity & Spicy
Style: Semi-Sweet Cider
Notes: Made with Pacific Northwest Apples; Gluten Free
ABV: 5.5% alcohol / volume

ABOUT TEN TOWERS CIDER COMPANY:
Since 1972, the Kruger family has been making cider from neighborhood orchards in the Pacific Northwest. The family has grown all well known varieties from Red Delicious, to Crispin, Liberty, Freedom, King, Fuji, and more. It wasn’t until 2017 that Ten Towers Cider Co. was founded – their one mission, to create high quality Pacific Northwest craft ciders. Learn more about the cidery here, and follow them on Untappd.

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December Bubbly Club: Iowa

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Bubbly Wine Clubraptor ridge winery rose 2015 anniversaryRaptor Ridge Winery
Brut Rosé Méthode Champenoise
Anniversary Estate Cuvée Pinot Noir
Willamette Valley, Oregon

BUBBLY WINE STYLE

Since 1996, when the Shull’s planted Harbinger Vineyard high in the Chehalem Mountains, the site produces a lean expression of Pinot Noir in all but the warmest vintages. With over 2400 vines per acre, this single-guyot trellised site is densely planted by Oregon Standards. The top of the vineyard is about 800 feet above sea level, providing cool nights and slow ripening of the 100% Pinot Noir plantings. In the particularly cool vintage of 2011, a switch went on in Scott Shull’s brain…sparkle it! Henceforth, their approach to this 21-year old vineyard has been to focus on classic Méthode Champenoise. In 2015 Raptor Ridge Winery decided to increase the production by adding Tuscowallame Estate Pinot Noir, which comes from their highest block and contains a mixture of clones. Both vineyards are farmed identically. The base wine ferments and rests en tirage for about three years, before disgorgement and dosage to complete the wine for final bottling.

Appellation: Willamette Valley, Oregon
Analysis: 12.5% alcohol / volume
TA: 7.5 
pH: 3.37
Brix: 20.8
Case Production: 360
De-stem: 100%
Cold Soak: 96 hours

ABOUT THE RAPTOR RIDGE WINERY:
Owned and operated by Scott and Annie Shull, the duo have been nurturing Raptor Ridge for 26 years – from a “garage” winery, to the clearing of their vineyard in 2000 and the opening of their tasting room in 2010. The Shull’s winegrowing focuses on quality, consistency and intrigue. Their wines express simplicity, while also having layers of sensory complexity on the palate and mind. Learn more about their journey here.

gaspard bulles sparkling rose

Gaspard
Bulles Sparkling Rosé
Loire Valley, France

BUBBLY WINE STYLE

“Bulles”, meaning “bubbles” in French, is the perfect name for this wine. This sparkling, fruity Rosé is full of red berries. It makes for a perfect aperitif wine, great for any celebration, or while snacking on other nibbles.

Grapes: Pineau d’aunis
Vineyard: Clay and Limestone
Vines: 80 year-old vines, sustainable growing practices

WINEMAKING:
The grapes are handpicked, pressed. The first fermentation occurs with natural yeast in tanks. The wine is then filtered and bottled with liqueur de tirage to start the second fermentation in bottles. The wine is disgorged and topped up with more wine, zero sugar added. Total time in cellar is 36 months.

ABOUT THE GASPARD:
Gaspard is one of Jenny & François‘ house labels, these wines come from their exclusive cooperation with carefully selected winemakers in France and beyond. The growers they are partnered with work sustainably and organically to produce the purest wine. These Loire Valley wines focus on the nature of the wine, while also staying in a friendly budget to their consumers. All wines are made with tradition and use the most popular varieties of their regions. Learn more about their story here.

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Winery Spotlight: Stoller Family Estate September 22nd

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Wine Tasting Event

Stoller_Family_Estate_Logo_SFE_Full_Text_BLACK_w_COPPER-FE

Stoller Winery Tasting Room

Stoller Family Estate
Willamette Valley AVA
Dundee Hills, Oregon

Wednesday, September 22, 2021
6:00pm CST / 7:00pm EST

Join us for a wine tasting event, featuring Stoller Family Estate wines and sister winery Chehalem, from Willamette Valley, Oregon.

SFE-WebsiteAVAMap-2Wines Tasted:

  • Stoller Rosé Pinot Noir
  • Stoller Dundee Hills Chardonnay
  • Stoller Dundee Hills Pinot Noir
  • Stoller Reserve Pinot Noir
  • Chehalem INOX Chardonnay
  • Chehalem Mountains Pinot Gris
  • Chehalem Mountains Pinot Noir

To reserve a table and attend the wine tasting in person, please call your local WineStyles store. Or if you prefer to attend remotely, from the comfort of your home, pre-order a wine tasting kit-to-go and watch on Zoom.Sept 22_Stoller Wines

About Stoller Family Estates:

Stoller Family Estate is one of the most highly regarded vineyards and wineries in Oregon. Pioneering Oregonian and Founder Bill Stoller purchased his family’s second-generation farm in 1993 with the vision of cultivating an enduring legacy for the land and Oregon wine industry. Over the last 25 years, he transformed the 400-acre property into the largest contiguous vineyard in the Dundee Hills that has become synonymous with producing exceptional wines. Stoller Family Estate features the world’s first LEED® Gold certified winery and named the Best Tasting Room in the Nation by USA Today. Learn more >

Sustainability:
Stoller Family Estates is committed to leadership in sustainable environmental practices. They have planted cover crops and wild flowers to encourage a healthy environment of beneficial insects and natural wild life – allowing them to forgo many chemical sprays. The first Northwest winery to produce solar energy, their vineyard became LIVE (Low Input Viticulture and Enology) certified in 2006 and the winery in 2009. They built their Reserve Winery and Tasting Room from high percentages of recycled materials, and their efforts in the vineyard focus on energy efficiency, safety, and wastewater treatment. Learn more here.

About Chehalem Winery:

Stoller’s sister winery, Chehalem, translates to the “Valley of Flowers” in the Native American language Calapooia. In 1993 Bill Stoller became co-owner and in early 2018 he became the sole owner of Chehalem. By July of 2018, the winery achieved the rigorous certification of B Corp status, ensuring they meet the highest standard of verified social and environmental performance, transparency and accountability. Learn more about his story here.

© Photo by Stoller Family Estates
© Photo by Stoller Family Estates
© Photo by Stoller Family Estates
© Photo by Stoller Family Estates
© Photo by Stoller Family Estates

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Stoller Family Estate
Dayton, Oregon

September 22, 2021
6:00pm CST/ 7:00pm EST

Cheers!

WineStyles.com

 

Eola Hills Classic Merlot

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Smoked Pomegranate Baby Back Ribs

© Photo by The Modern Proper

Smoked Pomegranate Baby Back Ribs

INGREDIENTS:

  • 1 onion
  • 1 head Garlic, halved
  • 2 bay leaves
  • 2 tablespoons allspice berries
  • 2 tablespoons black peppercorns
  • 2 sticks cinnamon
  • cup salt
  • 2 rack baby back ribs
  • 1/3 cup pomegranate molasses
  • 1 small onion
  • ½ cup pomegranate juice
  • 1 cup brown sugar
  • 1 cup apple cider vinegar
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • Cilantro

DIRECTIONS:

  1. For the Brine: In a large stock pot bring 1 gallon of water along with onion, garlic, bay leaves, allspice berries, peppercorn, cinnamon sticks and salt to a boil. Remove from heat and allow to cool.
  2. Place ribs in pot making sure they are fully submerged in the brine, adding more water if necessary. Cover and allow ribs to soak in brine for 24 hours.
  3. Pomegranate BBQ Sauce: Combine all ingredients in a saucepan and allow to simmer for 30 minutes, stirring often. Remove from heat, allow to cool slightly. Add all ingredients to a food processor and blend until smooth. BBQ sauce can be stored for up to 2 weeks in refrigerator.
  4. Ribs: Remove ribs from brine and dry with a paper towel.
  5. When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
  6. Place ribs directly on grill bone side down. Allow to smoke for 3 hours.
  7. Increase heat on grill to 375°F and preheat, lid closed. Using the pomegranate BBQ sauce, generously coat the ribs and allow to cook for another hour. Meat should be tender but not falling off the bones.
  8. To serve, garnish with minced cilantro. Enjoy!

© Recipe courtesy of The Modern Proper.

JULY WINE CLUB:

Mellow style logoClassic MerlotEola Hills Wine Cellars
Classic Merlot
Oregon

MELLOW WINE STYLE

The Eola Hills Classic Merlot is red in color with aromas of plum, cherry, and rosemary blossoms. On the palate, it highlights flavors of red cherries, blueberries, dark chocolate, and roasted coffee beans. It is a rich and robust medium/full bodied wine.

Varietal: Merlot
Analysis: 14.4% alcohol / volume
PH: 3.44
Residual Sugar: 0.2 g/L
Production: 1,270 cases
Brix at Harvest: 23
Sourcing: Applegate & Columbia Valleys
Food Pairing: Look for savory dishes like sautéed wild mushrooms, rosemary infused lamb, pork ribs with pomegranate molasses, or beef roasted with garlic and red wine.

WINEMAKER NOTES:
“Eola Hills has been crafting Merlot for more than 30 years. This sauve varietal has the capacity to beautifully showcase terroir and various winemaking techniques and continues to be a passion of Eola Hills. This vintage is voluptuous and deliciously fruit-forward. With extended oak aging, this rich style takes on darker fruit characters tinged with the freshness of rosemary blossoms and the intensity of dark chocolate.” – Steve Anderson, Head Winemaker.

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more about their history here.Boozie Banter Podcast

PODCAST WITH EOLA HILLS WINERY:
WineStyles team recently hosted special guest Brett Huggins of Eola Hills Winery on our Boozie Banter podcast. We talk Oregon wine, his family winery, gleaning, moving to the Midwest and taste 8 wines from their expansive portfolio. Learn more about other exciting wines from Eola Hills! Listen to the full broadcast on Spotify here >

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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July Wine Club Pairing Recipe

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Wild Mushroom Risotto

Wild Mushroom Risotto

© Photo by Matt Armendariz

INGREDIENTS:

  • 1 pound wild mushrooms torn or sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots diced
  • 4 cloves garlic minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 1/2 cups chicken stock
  • 1/2 cup Parmesan cheese
  • 1/3 cup Mascarpone cheese
  • chives to garnish
  • lemon wedges
  • kosher salt and white pepper to taste

DIRECTIONS:

  1. In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft and starting to caramelize. Season with salt and transfer to a clean plate.
  2. In the same skillet heat the olive oil over medium-high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
  3. Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure not to add more until the previous addition has been absorbed.
  4. Once the rice is tender, add the Parmesan and Mascarpone cheese and combine. Add the previously sautéed mushrooms and carefully combine into the risotto. Remove from heat and season with salt and pepper. Garnish with chives and a squeeze or two of lemon juice and serve.

© Recipe courtesy of Gaby Dalkin from What’s Gaby Cooking.

JULY WINE CLUB:

Mellow style logoPersnickety Pinot NoirEola Hills Wine Cellars
Persnickety Pinot Noir
Oregon

MELLOW WINE STYLE

A collaboration by Head Winemaker, Steve Anderson, and Assistant Winemaker, Steve Richards, of Eola Hills Wine Cellars. The Persnickety Pinot Noir is violet in color. The nose highlights aromas of black cherry, raspberry and toasted oak; while on the palate there are flavors of black fruits, toast and caramel. This is a full-body wine, that is rich and expressive with a polished finish.

Varietal: 100% Pinot Noir
Analysis: 13.8% alcohol / volume
TA: 0.56
PH: 3.6
Residual Sugar: 0 g/L
Brix At Harvest: 22.5-24.5
Production: 800 cases
Sourcing: Premium vineyards throughout the Willamette Valley, Eola-Amity Hills, Umpqua Valley and Rogue Valley AVAs.

Food Pairing: It is recommended to pair this Pinot Noir with earthy dishes such as a creamy wild mushroom risotto. For cheeses, look for a selection of Camembert, Gruyere or Goat Cheese.

Eola-Hills-Steve-Anderson-winemaker-1-600x900

Head Winemaker, Steve Anderson

WINEMAKER NOTES:
“Forecasts for end of season rains in Northern Oregon had some growers worried about early picking, but others took their chances and were rewarded with longer hang time and a great finish. Southern Oregon vineyards balanced out lower yields making our Classic Pinot another premium representation of this distinctive grape in Oregon. A dark-fruited, juicy profile is balanced by toasty spice and vanilla notes from an oak regime combining time spent in both French and American barrels.” – Steve Anderson, Head Winemaker.

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more here.

 

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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Persnickety Pinot Gris

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© Photo by Aubrie Pick

Grilled Scallops with Prosciutto and Basil

INGREDIENTS:

  • 6 thin slices of Prosciutto di San Daniele
  • 12 large sea scallops
  • ¼ teaspoon kosher Salt
  • 12 fresh basil leaves
  • 1 Tablespoon olive oil
  • ½ teaspoon crush pink peppercorns

DIRECTIONS:

  1. Cut the prosciutto slices in half lengthwise to make 12 long strips. Season the scallops evenly with the salt. Place 1 basil leaf at the end of a strip of prosciutto, folding it in half lengthwise, if necessary. Place a scallop on its side on top of the basil and carefully roll the scallop inside the basil and prosciutto. Secure with a toothpick or skewer. Repeat with the remaining ingredients.
  2. Drizzle the scallops with the olive oil. Place the scallops on the heated grill or grill pan (preheated to medium-high heat), pressing down gently to make sure the scallops make direct contact with the hot surface. Grill for 2 to 3 minutes per side, or until nice grill marks form and the scallops are warm in the center (see Cook’s Note below). Remove the scallops to a plate and sprinkle with the pink peppercorns.
  3. COOK’S NOTE: To check if the scallops are done, simply insert a thin metal cake tester into the center and leave it there for 10 seconds. Remove and place the metal against the skin beneath your lower lip. If the tester feels warm, the scallop is done.

© Recipe courtesy of Faith Middleton on Food Schmooze; excerpted from Giada De Laurentiis’ Book Giada’s Italy: My Recipes for La Dolce Vita

JULY WINE CLUB:

Silky stylePersnickety Pinot GrisEola Hills Wine Cellars
Persnickety Pinot Gris
Willamette Valley, Oregon

SILKY WINE STYLE

A collaboration from Eola Hills Wine Cellars’ Head Winemaker, Steve Anderson, and Assistant Winemaker, Steve Richards. The Persnickety Pinot Gris is pale yellow in color with aromas of tangerine zest and tart apple. The body is crisp, lively, and refreshing with flavors of grapefruit and honey.

Varietal: 100% Pinot Gris
Analysis: 12.9% alcohol / volume
Acid: 0.86
PH: 3.05
Residual Sugar: 0.4 g/L
Production: 800 cases
Brix at Harvest: ~22.2
Sourcing: Legacy Estate Vineyard and Eola-Amity Hills AVA
Food Pairing: The crisp natural acidity and bright fruit flavors of this wine pair wonderfully with grilled jumbo tiger prawns, chicken simmered slowly in a white wine sauce, or prosciutto wrapped sea scallops.

Steve Anderson - Photo

Winemaker Steve Anderson

WINEMAKER NOTES:
“Rich and vibrant, the Classic Pinot Gris is harvested by hand from our Legacy Estate Vineyards in the Eola Amity Hills sub-AVA of the Willamette Valley. With crisp natural acidity balancing out lush notes of grapefruit, honeyed lemon and orange peel, this juicy wine is a supreme representation of this beloved varietal.” – Steve Anderson.

Steve Richards

Assistant Winemaker, Steve Richards

ABOUT THE WINEMAKER:
Steve Anderson started his wine making career at the age of thirteen with is neighbor’s grapes and a 5-gallon bucket. His project was greatly encouraged by his parents, who gladly partook in the results of his experiments. Steve continued his career by studying Horticulture at Oregon State University. Two years into his degree, he ran out of funds and joined the U.S. Army to receive the Army College Fund. After three years as an Explosive Ordnance Disposal technician, Steve graduated from OSU with plans to become a nurseryman. In 1993, joined the Eola Hills Wine Cellars team as a “harvest season cellar rat”. He was quickly promoted to Assistant Winemaker, and eventually became Eola’s head winemaker, producing beautiful wines for them ever since. Learn more about his story here.

 

 

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July Premium Wine Club

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Old Vine ZinEola Hills Wine Cellars
Reserve Old Vine Zinfandel
Oregon

Bold wine Style logoBOLD WINE STYLE

The Reserve Old Vine Zinfandel is garnet red in color. On the nose, there are flavors of plum, cranberry and strawberry jam. It is medium-bodied with notes of craisins, cedar and spice on the palate.

Analysis: 14.43% alcohol / volume
RS: 4 g/L
TA: 0.52
pH: 3.89
Brix At Harvest: +27.3
Production: 420 cases
Food Pairing: This wine pairs well with roasts, grilled game and turkey. Enjoy alone, or try it with an orange marinated smoked duck, or chanterelles and sage.

WINEMAKER NOTES:
“This Zinfandel was picked from young vines on the Mohr-Fry ranch. Fermented at cool temperatures to extract soft tannins, then barrel-aged in older American Oak for 13 months. A minimum of handling, a maximum of fruit expression. A spiced entry, jammy mid-palate, followed with a balanced smoothness.” – Eola Hills Wine Cellars

Bold wine Style logoCabernet ReserveEola Hills Wine Cellars
Barrel Select Reserve Cabernet Sauvignon
Oregon

BOLD WINE STYLE

Black Cherry in color, the Barrel Select Reserve Cabernet showcases aromas of cola, oregano, and smoke. It has a medium body with a bright mid-palate, highlighting flavors of cassis and smoke with a velvety finish.

Analysis: 13.9% alcohol / volume
RS: 0.0 g/L
TA: 0.75
pH: 3.45
Brix At Harvest: 22.5-24
Production: 625 cases
Food Pairing: This wine pairs well with anything from chocolate cake, pudding, and chocolate chip cookies, to smoked pork chops with green beans, asparagus, or your favorite BBQ recipe.

WINEMAKER NOTES:
“With this bottle of reserve cabernet, winemaker Steve Anderson aged the grapes for 33 months in 6% new oak and ultimately decided to let the grapes speak for themselves.” – Eola Hills Wine Cellars

Mellow style logoWedding BlockEola Hills Wine Cellars
Wedding Block Pinot Noir
Oregon

MELLOW WINE STYLE

If discovering a great wine feels a bit like falling in love, this Pinot Noir delivers. Exuberant red currants and lush layers of dark bramble fruits surrounds a structured palate rich with cola, baking spices and a resonant finish. The perfect pairing for any special day.

Analysis: 14.2% alcohol / volume
RS: 0 g/L
TA: 0.55 g/L
pH: 3.71
Brix At Harvest: 23.8-24.5
Production: 150 cases
Vineyards: Eola Hills’ Wolf Hill Vineyard – Eola Amity Hills AVA
Elevation: 283 feet
Vine Age: 22.8 years (average)
Acres: 43
Soil Profile: Jory, Nekia, Hazelair, Woodburn, Willamette, Dupee, Concord
Food Pairing: This Pinot Noir pairs beautifully with a seared tuna rolled in peppercorns, or any dish with notes of ginger, thyme and fresh rosemary. Try with a garlic stuffed pork roast marinated in red wine, vinegar and rosemary.

WINEMAKER NOTES:
“If you follow Eola Hills closely, you know Steve Anderson is our longtime winemaker. What you may not know is that he and his lovely wife, Nancy, said their vows under the great oaks at our Wolf Hill Vineyard on July 9th, 2005. In honor of love and saying their “I do’s”, Steve designated the name “Wedding Block” to this special plot of land in the Eola-Amity Hills, which is planted to Pinot Noir Dijon clones 114 and 667, and Pommard. With rich notes of bramble fruits and baking spices, our big, structured 2019 Wedding Block Pinot Noir will age beautifully – much like a good love story.” – Eola Hills Wine Cellars

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more here.

© Photo by Eola Hills
© Photo by Eola Hills
Winemaker Steve Anderson
© Photo by Eola Hills
© Photo by Eola Hills
© Photo by Eola Hills

Boozie Banter PodcastPODCAST WITH EOLA HILLS WINERY:
Our WineStyles team recently hosted special guest Brett Huggins of Eola Hills Winery on our Boozie Banter podcast. We talk about his family winery, Oregon wine, gleaning, moving to the Midwest and taste eight of his wines from their expansive portfolio. Attend our July 21st Winery Spotlight tasting event with winemaker Steve Anderson and experience Eola Hills yourself!  Meanwhile, listen to the full podcast on Spotify here >

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

Learn more about our Premium Club >

 
 
 

 

Winery Spotlight: July 21 Eola Hills Wine Cellars

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Wine Tasting Event

 

Eola Hills Wine Cellars
 Willamette Valley, Oregon

Wednesday, July 21, 2021
6:00pm CST / 7:00pm EST

Join us for a wine tasting event, featuring Eola Hills from Willamette Valley, Oregon with guest speaker Steve Anderson on Zoom. As Head Winemaker and General Manager, he will be guiding us through a tasting of seven Eola Hills wines:

Zoom Facebook Live
  • Pinot Gris 
  • Lucent White Pinot Noir 
  • Riesling 
  • Sparkling Blanc de Blancs 
  • Patriot Red Blend 
  • Classic Pinot Noir 
  • Barrel Select Pinot Noir
To reserve a table and attend the wine tasting in person, please call your local WineStyles store. Or if you prefer to attend remotely, from the comfort of your home, pre-order a wine tasting kit-to-go and watch on Zoom. Eola Hills wines

About Eola Hills:

In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more >

About Steve Anderson – General Manager and Head Winemaker:

Eola-Hills-Steve-Anderson-winemaker-1-600x900Steve Anderson started his wine making career at the age of thirteen with is neighbor’s grapes and a 5-gallon bucket. His project was greatly encouraged by his parents, who gladly partook in the results of his experiments. Steve continued his career by studying Horticulture at Oregon State University. Two years into his degree, he ran out of funds and joined the U.S. Army to receive the Army College Fund. After three years as an Explosive Ordnance Disposal technician, Steve graduated from OSU with plans to become a nurseryman. In 1993, joined the Eola Hills Wine Cellars team as a “harvest season cellar rat”. He was quickly promoted to Assistant Winemaker, and eventually became Eola’s head winemaker, producing beautiful wines for them ever since. Learn more about his story here.

Boozie Banter PodcastPodcast with Eola Hills Winery:

WineStyles team recently hosted special guest Brett Huggins of Eola Hills Winery on our Boozie Banter podcast. We talk Oregon wine, his family winery, gleaning, moving to the Midwest and taste 8 wines from their expansive portfolio. Listen to the full broadcast on Spotify here >

© Photo by Eola Hills
© Photo by Eola Hills
© Photo by Eola Hills
© Photo by Eola Hills
© Photo by Eola Hills
 

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Eola Hills Wine Cellars Willamette Valley, Oregon

July 21, 2021

6:00pm CST/ 7:00pm EST

Cheers!

WineStyles.com