Fullerton Wine Pairing Dinner

June 18, 2023 by 1 Comment

Fullerton Wine has a tasting room in the Slabtown area on NW Pettygrove, with a unique perspective of offering wine to highlight all the AVA (American Viticultural Area) of the Willamette Valley. To help this vision, winemaker Alex Fullerton and father Eric offers fine wine and they love pairing with food, offering dinners and dueling pairings with other winemakers. I’ve attended and loved a dinner previously, and recently attended another one with their new executive chef Andrew Thomas who recently started offering winemaker pairing dinner menu options for non-meat those reducing meat eaters.
Rosemary Focaccia Bruschetta Roasted Summer Vegetables, Gremolata, Toasted Spice Pepitas Fullerton Wine Pairing Dinner Wood Fired Grilled Steak, Whiskey Braised Cipollini Onions, Thyme Brown Butter, New Potatoes, Romesco Sauce

In a very inclusive move, the wine pairing dinners are offered so that diners can select from a Traditional (omnivore) menu, Pescatarian, or Vegan food pairing. So those with dietary restrictions are thoughtfully accounted for which is worth spotlighting, beyond their convenient location within Portland and great wines. It’s also fun to see how they efficiently create the twists in dishes to meet the restrictions. Here’s an example walkthrough of the Fullerton Pairing Dinner June 16 & 17, 2023 to see what an experience might be like.

We started with a welcome pour of 2021 Three Otters Rosé. This easy to drink and very affordable summer pleaser started as a competition between father and son on who can make the best Rosé (whole cluster pressed vs skin contact over 6 days) and both were blended together when Alex discovered the sum was better together. You’ll notice the family love of otters on the wine label as well as part of the family crest and if you look carefully, an otter calendar hanging inside the tasting room.
Fullerton Wine Pairing Dinner welcome pour of 2021 Three Otters Rosé

First Course

Seasonal Vegetable Gazpacho, Cucumber, Tomato, Red Onion, Peach, Croutons
This course was the same for both of us and was well balanced with the acidity and sweet of the fruit. It was paired with the bright 2022 Three Otters Pinot Gris, Willamette Valley AVA.
Fullerton Wine Pairing Dinner Seasonal Vegetable Gazpacho, Cucumber, Tomato, Red Onion, Peach, Croutons Fullerton Wine Pairing Dinner Seasonal Vegetable Gazpacho, Cucumber, Tomato, Red Onion, Peach, Croutons

Second Course

Aleppo Seared Scallop with Israeli Cous Cous Salad Roasted Summer Squash, Blistered Cherry Tomatoes, Fresh Scallion, Basil Ladolemono Dressing
🌱Vegan: Israeli Couscous, Crispy Chickpeas, Roasted Seasonal Squash, Blisters Cherry Tomatoes, Fresh Scallion, Basil Ladolemono Dressing
Both were paired with 2018 Lichtenwalter Vineyard Pinot Noir, Ribbon Ridge AVA which is one of my favorites from Fullerton, with a smooth blend of fruit with spice accent in the flavor profile that’s subtle but distinguishable.
Fullerton Wine Pairing Dinner Aleppo Seared Scallop with Israeli Cous Cous Salad Roasted Summer Squash, Blistered Cherry Tomatoes, Fresh Scallion, Basil Ladolemono Dressing Fullerton Wine Pairing Dinner Vegan course of Israeli Couscous, Crispy Chickpeas, Roasted Seasonal Squash, Blisters Cherry Tomatoes, Fresh Scallion, Basil Ladolemono Dressing

Third Course

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A Look at Muselet Portland

March 24, 2016 by 7 Comments

Muselet has closed

In the South Waterfront, a restaurant named Muselet (a muselet is the wire that holds the cork and that you twist off to open a Champagne bottle – it’s pronounced “Muse-LAY”) opened in May last year, and has been a hidden dining destination gem. I felt like it was my duty to share this secret with you.

While Muselet may or may not be new to you, it has already racked up many awards by those who are in the know. It is listed on OpenTable’s online reservation site by diners as among the Top 10 Best Overall Restaurants in Portland as well as Top 10 Best Service in Portland and Top 10 Best Ambiance in Portland. You know they are serious about wine as soon as you walk through the front door and see this gorgeous light fixture and all those wine glasses all lined up for service that night…
Muselet Portland

And then there’s this:

Muselet Foie gras terrine, apple, salted brown butter, ginger tuile
Foie gras terrine, apple, salted brown butter, ginger tuile

When I first saw the above dish of Foie gras terrine, apple, salted brown butter, ginger tuile get set down, I wondered if it was dessert, it was plated so beautifully. But then when I took that bite and got all those flavors… Well, it’s still wonderful enough for dessert in its decadence and creamy texture that brings together rich savory with a hint of sweet.  I loved the additional textures bringing an extra level to this dish. In fact it’s actually on the dessert menu too, not just the dinner menu. It’s so rich, and so perfect with a flight of sparkling… You will feel like a million bucks.

Meanwhile, the #1 reason to rush down to Muselet ASAP right now – RIGHT NOW – is the Porridge with warm yolk, trout roe, and chive. Ron recommends pairing it with options such as Alsatian Single Vineyard Riesling, Domain Picq Single Vineyard Chablis from Bussieres in Burgundy, or Martino 2011 Old Vine Pedro Ximenez Blanc from Mendoza, Argentina. All sounds like win to me.
Muselet Porridge with warm yolk, trout roe, chive

As soon as I saw porridge on the menu I thought “how ballsy, they are offering porridge as a restaurant dish”. But those who have experienced know it’s a home run and a must not miss dish.  It’s a striking marriage of Muselet Owner Ron Acierto’s nostalgia for his Filipino roots of bone-warming heartiness and Executive Chef Greg Zanotti’s take of modern and eclectic, combining classic technique and progressive preparation with art of plating.

But, it’s only available for a short period of time – Chef Greg warns he’ll pull it off from the menu as soon as the weather is better because it’s too rich for the sun. So hurry in while it’s on the menu right now.

Not only that, for the month of March 2016 only for Portland Dining Month, they are offering a jaw dropping dinner option for the $29 – but instead of 3 courses you get 6 dishes! You can also add wine pairings for your courses for an additional $25. Their Portland Dining Month menu just for March includes

  • steelhead beet, brassicas, orange
  • pear burrata, kale, arugula, pecan-pistou
    Muselet Portland's pear burrata, kale, arugula, pecan-pistou "Muselet
  • bread alex’s parker house rolls, house cultured butter, maldon
  • charcuterie chicken liver mousse, cotechino, mustard, pickles
  • beets feta, yogurt, fermented garlic
    Muselet Beets with feta, yogurt, fermented garlic
  • pork coppa wild onion, hop aioli, leek fondue

I tell you, that list of six dishes for that price is a heist you should check out. But come hungry, and even with the Portland Dining Month menu, you should get that porridge while it’s in season. Somehow, even though you are getting six shared courses for the bargain price of $29, I think you will rise to the challenge of eating that porridge after you try your first comforting spoonful.

And, somehow still also save room for dessert: oh, this gorgetous, fun dessert. Everyone will jealously turn and wonder what you are enjoying, and they SHOULD be jealous of this Goat’s Milk Custard with streusel, wild blackberry, and cajeta. This dessert is also just simply known as Bubbles. Ron explains the dish was invented because he “In the beginning, I asked Greg to create a dessert that was quirky, delicious and would make guests smile. This one is like fireworks for your sweet tooth. It’s funny, the recipe is running in a future ‘1859’ magazine issue… it calls for ‘a small aquarium pump.’”
Muselet Bubbles Dessert of Dessert of Goat's Milk Custard with streusel, wild blackberry, and cajeta Muselet Bubbles Dessert of Dessert of Goat's Milk Custard with streusel, wild blackberry, and cajeta
A look when first placed on the table and basically 60 seconds later after the first photo was taken under the bubbles….

If you return after Portland Dining Month, besides the porridge and Bubbles dessert (and perhaps the foie gras either as appetizer or dessert…), you might consider splurging on the Wagyu Culotte with short rib and mushroom duxelle. This dish is perfectly cooked meat butter, tender without being too fatty. Paired by Ron with 2007 Hawk’s View Cellars Pinot Noir, the pairing is fit for royalty – seriously it wouldn’t look out of place as the dinner plate while in a ballgown and wearing diamonds.
Muselet Wagyu Culotte with short rib, mushroom duxelle

There are multiple options in Portland for oyster, but Muselet sets apart their oyster dish with its half a dozen shigoku with blood orange mignonette that you can enjoy with champagne or sparkling – such as Maysara Pinot Noir Brut Rose. Little trivia: Muselet was the first to pour Maysara Winery Pinot Noir Brut Rose in the area, and the wine is only available at the winery for their wedding events.
There are multiple options in Portland for oyster, but Muselet stands out with its Half a dozen shigoku with blood orange mignonette that you can enjoy with champagne or sparkling - such as Maysara Pinot Noir Brut Rose (Muselet was the first to pour Maysara Winery Pinot Noir Brut Rose in the area, and the wine is only available at the winery for their wedding events)

Definitely get a sparkling wine when you visit – or any wine. Wines are a huge draw to visit Muselet, since it is listed as one of Wine Enthusiast’s 100 Best Wine Restaurants in America for 2015, is one of the Oregon Wine A-List Award winners 2016 and is rated on OpenTable’s online reservation site by diners as among the Top 10 Most Notable Wine Lists for Portland / Oregon.

The Muselet wine list features 50+ Champagne (small production ‘grower’ wines) and sparkling wines, local urban wineries, and many Oregon Pinot Noirs. They offer a rotating selection of over 30 wines by the glass and more than 300 by the bottle, as well as numerous wine flights. Any wine by the glass can also be ordered as half glass, so you could make your own flight or ask Ron to pair with whatever you’d like.
Flight of sparkling wine, one of two flights you can choose from at Muselet

Ron has been developing friendships with winemakers and producers in the Willamette Valley since 2004, and expanded during his past experience managing restaurants with relationships with wine sales reps, importers and distributors.

“The key for me is to truly understand their vision and passion, and to show them the respect I have for their product. I get really excited and I love introducing guests to wines that have been made with passion, where the winemakers are caught up in the romance of their craft. It’s been fun to get to know the winemaking sons and daughters of the ‘Papas of Pinot’ who started it all.” says Ron.

The payoff for you as the customer is access to some wines that are exclusive just to Muselet, or that somehow Ron found that are local and super small that you might not find them anywhere else.

Domaine Drouhin only started making Pinot Noir Rose for their tasting room in 2010. Muselet owner Ron Acierto was able to acquire a few cases of their first Roses for Jory. Because he nurtured a relationship, he is also currently the only restaurant in Portland to serve their 2014 Rose. Their production is so small, their distributor is only able to place it selectively because there is not enough wine for a public release.There are only 2 cases left of the 2014 and it is only available at Muselet.
Domaine Drouhin only started making Pinot Noir Rose for their tasting room in 2010. Their production is so small, their distributor is only able to place it selectively because there is not enough wine for a public release. There are only 2 cases left of the 2014 and it is only available at Muselet.

In fact, at Muselet they hold weekly complimentary no purchase necessary wine tasting series in their lounge every Saturday from 5 – 6:30 PM.  A winery expert will be on hand during every tasting to answer questions about each wine. The featured wines will be available for guests to purchase by the glass to enjoy at the bar, purchase a bottle to take home, or can be enjoyed as a custom wine pairing with their meal. The current upcoming schedule includes

  • March 26 Fullerton Wines: Distinctive Pinot Noirs and Chardonnays.
  • April 2 Owen Roe: Riesling, Pinot Gris, Chardonnay, Oregon Pinot Noir, Washington Red.
  • April 9 Le Cadeau | Exclusively estate grown Oregon Pinot Noir, Pinot Gris, and Chardonnay
    Aubichon Wines | Oregon Pinot Noir, Pinot Gris, and Chardonnay
  • April 23 Ian Burrows of Consulon Wines | pouring wines from Boulay Wine Company, Swick Wines, and Guillén Family Wines
  • April 30 Jackalope Wines | Craft Nortwest Pinot Noir, Viognier, and Cabernet Franc
    Helioterra | Pinot Noir, Mourvédre, Pinot Blanc, Syrah, Arneis, Melon de Bourgogne, Rosé of Pinot Noir, and Riesling
  • The schedule will continually be updated and can be found at Muselet’s website

Ron explains “We like to think of ourselves as the ‘concierge of the Oregon wine country.’ We are able to customize wine pairing perfectly for every dish, plus provide some unknown wine varietals for non-traditional wine pairings. Imagine, instead of having to choose one or two bottles of wine for a meal, you can have a small pour of the wine that perfectly complements your dish.”

Here’s a look at a few other dishes on the current menu, which will change seasonally:

  • Beef tartare remoulade, dulse, vinegar chip (part of their bar/soirée menu which is what they have dubbed happy hour, available in the bar/lounge only)
  • Mille Fuille with creme, dulse, smoked cod
  • Cured Hamachi, pea, hibiscus, avocado. I marveled at every bite of that dehydrated yuzu (tofu skin) with pea in how it was a perfect addition of subtle flavor and great texture to go with that hamachi – I even was trying to separate it from that photogenic hibiscus sauce to try to focus on the perfect hamachi and yuzu pea combo.
  • Turnip with beurre monte, pickled shallot, trout roe, sake lees
  • Sunchoke with mole poblano, persian cress
  • Scallop with pork rind and red eye gravy
    Muselet Beef tartare remoulade, dulse, vinegar chip Muselet Potato Mille Fuille with creme, dulse, smoked cod Muselet Cured Hamachi, pea, hibiscus, avocado Muselet Turnip with beurre monte, pickled shallot, trout roe, sake lees Muselet Sunchoke with mole poblano, persian cress Muselet Scallop with pork rind and red eye gravy

So I think you’ve gotten the gist here: spectacular food and wine. But did you notice I mentioned feeling like a million bucks, or feeling like royalty too? That’s because the biggest impression I had from Muselet is white glove service without the formality but all the elegance and class. Ron is incredibly enthusiastic about the dining experience, and he knows it includes what is on your plate and in your glass, but also beyond that in how you are treated from start to finish.

The people at Muselet are dedicated to making each guest feel like a VIP, and genuinely want to welcome you the moment you step in, take care of you with an eye on every detail, and make sure you know you are valued and that you leave happy. You’ll feel like you had a high class dinner but everything is approachable and without the matching high class price tag. In a city where service is often casual, it’s feels so special to be pampered like at Muselet.

Which of these dishes at Muselet is attracting your eye?

Muselet Menu, Reviews, Photos, Location and Info - Zomato

Disclosure: I attended a complimentary shared blogger meal, but I also returned on my own and on my own dime. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Cheetah Stroll at Wildlife Safari

May 19, 2015 by 10 Comments

As a gift, F made reservations for us to go to Wildlife Safari in Winston, Oregon (Southern Oregon – not far from Umpqua Valley wine country) to take part in one of their animal experiences, a Cheetah Stroll. After our visit, we then went on various winery visits. I wanted to share this activity as something to do besides or as for us, on addition to winery visits in the area.

The description on the site explains that the Cheetah Stroll animal encounter is the following:

Take a stroll with one of our cheetah ambassadors. These strolls are the closest you will get to these magnificent cats inside the park. They will come within 5 to 6 feet of the animal, close enough to hear them purr and marvel at their lean athletic bodies. The keepers will share their knowledge of these cats during the stroll. This adventure includes one 8 x 10 photo with the cheetah for you to take home.

Price $80 per person (Pech note: sometimes there are Groupons or Living Social Deals – we used one ourselves)

Minimum Age Requirement: 13 years

We made our reservations for our walk to be early in the day – in fact the first walk of the day. This is because we have found that generally animals are active early on when everyone first comes in because it’s a bunch of activity (also not as hot so more likely to not be napping in shade), and then the only other times you can count on are when they get fed and for many animals, at night (many are nocturnal).

The two trainers had our cheetah friend Cayenne on a leash, with each person holding a leash.
On the Cheetah Walk at Wildlife Safari. The two trainers had our cheetah friend on a leash, with each person holding a leash. We would follow behind a couple yards away On the Cheetah Walk at Wildlife Safari. The two trainers had our cheetah friend on a leash, with each person holding a leash. We would follow behind a couple yards away

Then, F and I walked behind them a few yards. As we walked, a trainer would sometimes plop a small piece of meat in front of the ambassador cheetah to reward him for his good behavior and probably keep him walking since he wanted to flop down and relax even though it was 9 am.
On the Cheetah Walk at Wildlife Safari. Our Ambassador Cheetah was a bit tired/lazy and often did a Cheetah flop!

Then, every time he found the piece of meat, he got into this low crouch like this… so it was often a constant up and down because of how he wanted to lie down flat and eat instead of stand and eat.
On the Cheetah Walk at Wildlife Safari. One of the trainers would sometimes throw out a piece of meat, and each time he would crouch down like this to eat, and then have to get back up to continue the walk. Cheetah crouch as he snacks on some meat

He also would often stop and stare out into the woods, listening – probably for deer the trainers explained, and there was even one time we saw a deer about 30 feet away.
On the Cheetah Walk at Wildlife Safari. Our Ambassador Cheetah is looking at a deer to the back left in the woods... On the Cheetah Walk at Wildlife Safari. Our Ambassador Cheetah is looking at a deer to the back left in the woods...

Pretty much all of us got into the habit of everytime he stopped to stare, we would be staring too, to see if we could spot if he was looking at another deer, or bird, or what… What! What’s out there!?
"On

Our walk occurred along a trail in the woods and because it was early, it was very quiet and peaceful. We just heard the wind through the trees and our cheetah purring, if the trainers were not giving us information (most of the information came early on, and then based on questions we had, they are very knowledgeable). We loved watching him walk as he is very slinky (if you have a cat, you know exactly what this is like – F kept comparing him with his/our own cat Lobo) and the cheetah’s tail was constantly twitching back and forth with curiosity.
On the Cheetah Walk at Wildlife Safari. Our Ambassador Cheetah tail is twitching with curiosity and interest

One of the fun things we learned is how he and his sister are very close, and how when they call to each other they sound like chirps!

In fact, here’s a video of the brother and sister waiting to be reunited- and one of the trainers explaining how they get anxious and jealous when one gets to go out, but how they always take turns (in the video, the ambassador cheetah brother is the one waiting for his sister’s return).

Recently the Wildlife Safari got a friend for a cheetah cub they have (the cheetah’s name is Pancake…) – a Rhodesian Ridgeback puppy named Dayo. So if you and your kids (or just you, no kids) want to see real life unlikely animal friends, consider visiting Wildlife Safari soon to catch the latest ambassador duo in their cubhood/puppyhood. You can find out more about this couple and the very successful cheetah breeding program at Wildlife Safari that they have had since the 1970s at their Web page on cheetahs.

Other photos of some  animal friends at Wildlife Safari Village, which is FREE to visit. The fees are for the animal encounter experiences they offer (for instance feeding giraffes or bathing an elephant) or their main experience, the drive thru Safari (drive in your own car, can drive through twice, there is an area to kennel your dogs as no pets allowed) and the feeding areas (available in the village or an area on the Safari drive).
Other animal friends at the Wildlife Safari Village Other animal friends at the Wildlife Safari Village, like Flamingos Other animal friends at the Wildlife Safari Village Other animal friends at the Wildlife Safari Village, like a silly goat Other animal friends at the Wildlife Safari Village, like this lemur Other animal friends at the Wildlife Safari Village, like this lemur Other animal friends at the Wildlife Safari Village, like this lemur Other animal friends at the Wildlife Safari Village

To finish off this Travel Tuesday post, I’ll show you the other sights we saw on our trip back from Winston up to Roseburg, which is where we were staying for the night in this Umpqua Valley region. As a side note, I love the reds from this area – our visits included Becker Vineyards, Abacela Vineyards and Winery, Girardet Vineyards & Winery, Hillcrest Vineyard, TeSóAria Vineyard & Winery, Glaser Estate Winery and Distillery and Reustle Prayer Rock Vineyards. You can grab an Umpqua Valley wine tour map (or print one out here) to map your path, and if you visit 5 and get stamped, you can wine a little gift and entry to win a prize!

If you don’t have any plans for Memorial Day weekend this weekend, this holiday is always a great time to visit the wineries as many are doing special events in their tasting room (including more food and perhaps live music) and open houses.
Umpqua Valley visit, View of Becker Vineyards Umpqua Valley visit, View of Becker Vineyards Umpqua Valley visit, Abacela Winery was peaceful Abacela Winery, view from the deck of the tasting room Girardet Winery. Excellent tasting room. Hillcrest Winery Tesoaria Winery Reustle - Prayer Rock Vineyards Reustle - Prayer Rock Vineyards

Have you ever visited the Umpqua Valley area that includes Winston and Roseburg? Have you heard of Wildlife Safari and their cheetah ambassador program, or about Pancake? What are your plans for Memorial Day Weekend?

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A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen

October 18, 2013 by 11 Comments

Disclosure: This meal was complimentary, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

I was introduced to Hawks View Cellars during Feast. They are a 50 acre winery located in Sherwood (in the Chehalem Mountains/only 30 minutes outside Portland) now run by AJ Kemp, son of the founder. Hawks View was totally under my radar until I saw how devoted they are to making excellent wines. When I had their Pinot Noir Reserve at the Paley Prefunk which I wrote about previously, I found myself crushing hard on them. So I was so thrilled when I was invited to attend a promotional event they were holding, A Grand Feast of Oregon.

At this event 7 wines, and 6 small plates paired with wines would be presented  by Hawks View Cellars and Irving St Kitchen.

Irving St Kitchen Irving St Kitchen Irving St Kitchen

At this event, Hawks View was pre-releasing their just bottled 2012 Oregon Chardonnay and our soon to be released 2011 California Syrah at this dinner, opening  a 2011 La Baleine large format bottle (I always wondered when those super huge bottles were opened/drank!), and there was a Mystery Wine also, so classily wrapped in a printed paper bag until the mystery would be revealed!

Wines for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen Wines for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen Wines for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen Wines for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen

First, as we entered the special event room in the back of Irving St Kitchen, we were greeted by AJ Kemp, co-founder of Hawks View, along with April Yap-Hennig, director of marketing as well as a glass of 2012 Oregon Pinot Gris. Even though the alcohol is almost 15%, the wine tasted so light and refreshing. How irresponsible and dangerous you guys. I felt like I could easily drink several glasses of these! Oh, I see.

A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen, starting out with 2012 Hawks View Oregon Pinot Gris A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen, starting out with 2012 Hawks View Oregon Pinot Gris A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen, starting out with 2012 Hawks View Oregon Pinot Gris

Throughout the evening, AJ, and also Chef Sarah Schafer of Irving St. Kitchen, would introduce each of the 6 pairings of wine and food by explaining the origin story of the wine or the dish. I never knew how much drama goes into a bottle until I heard the tales from AJ, who is so full of infectious enthusiasm
Wine List for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen AJ Kemp, cofounder of Hawks View, and Chef Sarah Schafer of Irving St Kitchen present Grand Feast of Oregon, 6 pairings of food and wine by Hawks View Cellars and Irving St Kitchen AJ Kemp, cofounder of Hawks View, and Chef Sarah Schafer of Irving St Kitchen present Grand Feast of Oregon, 6 pairings of food and wine by Hawks View Cellars and Irving St Kitchen AJ Kemp, cofounder of Hawks View, and Chef Sarah Schafer of Irving St Kitchen present Grand Feast of Oregon, 6 pairings of food and wine by Hawks View Cellars and Irving St Kitchen

How to Enjoy Food and Drink Pairings

When it comes to food and drink pairings, this is my advice on how to enjoy a pairing.

  1. The first thing I do is examine the color and viscosity. With the glass on a flat surface, I swirl it to aerate it and examine the color, transparency, and how it moves in the glass. I always do this on a flat surface so that you don’t get accidental splash back on you if the pour is generous  or you bump your arm or get a twitch which causes splashback- which has totally happened to me, all over a sweater!
  2. Next, pick up the glass  immediately after a swirl and tilt it a bit, and put your nose in the glass slightly to smell it. I might do this swirl and smell twice, thinking about what I might detect upfront in the aromas, and how long it lasts, and how strong the aroma is.
  3. Now swirl and take a sip. Maybe do this 2-3 times. You want a very small sip, and you want to make sure it travels all across the tongue, not just the middle or back because although you can taste everything on any part, there might be areas that are more sensitive than others. Think about what it tasted like at the beginning, middle and end. How long could you taste the wine after you swallowed? How did it feel on your tongue – thin, smooth, creamy, velvety, dry, etc? Think about the tastes of sweet, sour, salt, bitter, acidic, citrus or/and earthy.
  4. Next step is to take a small bite of the food pairing, to see what it is like alone. Try to make sure you get a little bit of all the components in your bite. I know this is hard with the smaller appetizer bites! Think about how it tastes on its own, similar with what you did with the wine on step 3.
  5. Take a small swirl, another small bite, and immediately after you swallow the food sip the wine. Think about how the legs of the food you just tasted changes as you take that sip. Does it make certain flavors from the food or wine more prominent, wash out any flavor? As you continue to take small bites and sips, are there certain flavors that build up and are emphasized? Do you think the flavors are complimentary or do they contrast or make something new combined? What do you like better, the wine by itself, the food by itself, or both together?
  6. If possible cleanse your palate with water in between pairings or whenever you wish.

Ok, so now let’s take a look at the pairings I enjoyed for this event!

Hawks View Cellars + Irving Street Kitchen Courses

First Course Food and Wine Pairing

Irving St Kitchen Salmon Gravlax, Sauce Gribiche, Rye Crackers. Paired with 2012 Hawks View Oregon Chardonnay, which offered butteryness but not overly buttery, yaaaayy. I’ve had local OR Chardonnay and been disappointed how it tends to be a bit on the crisp, sweet, but flat/bland side. In the 80s 90s Chardonnay was really oaked, and then it seemed everyone all at once turned and ran the other way, focusing on stainless steel unoaked. This one though brought back the round warmness and creaminess that I’ve been missing in Chardonnays, but without overdoing the oak. This chardonnay is not grown in their vineyard but is sourced in Oregon locally from Gran Moraine, Yamhill-Carlton.
A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 1 of Irving St Kitchen Salmon Gravlax, Sauce Gribiche, Rye Crackers. Paired with 2012 Hawks View Oregon Chardonnay  A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 1 of Irving St Kitchen Salmon Gravlax, Sauce Gribiche, Rye Crackers. Paired with 2012 Hawks View Oregon Chardonnay A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 1 of Irving St Kitchen Salmon Gravlax, Sauce Gribiche, Rye Crackers. Paired with 2012 Hawks View Oregon Chardonnay

Second Course Food and Wine Pairing

Next came AJ and pouring of the Hawks View Mystery Wine for the pairing listed as Chicken Fried Oysters, Herbsaint Aioli, and Hawks View Mystery Wine… revealed to be 2012 White Pinot Noir, aka what AJ called “The Unicorn”. This was one of my top pairings of the evening.
A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: AJ and Pouring of the Hawks View Mystery Wine A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: AJ and Pouring of the Hawks View Mystery Wine  A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 2 of Chicken Fried Oysters, Herbsaint Aioli, and Hawks View Mystery Wine... revealed to be 2012 White Pinot Noir

Third Course Food and Wine Pairing

Marinated Pork Chop, Country Ham & Shelling Bean Ragout and Celery Root Apple Slaw with 2010 Hawks View Oregon Pinot Noir. This was my favorite pairing of the evening.
"A "A A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 3 of Marinated Pork Chop, Country Ham & Shelling Bean Ragout and Celery Root Apple Slaw with 2010 Hawks View Oregon Pinot Noir

Fourth Course Food and Wine Pairing

The course I’ve been waiting for… Irving St Kitchen’s famous fried chicken. Happiness is an Irving St Kitchen fried chicken with smashed potatoes and country gravy and greens.
Happiness is an Irving St Kitchen fried chicken with smashed potatoes and country gravy and greens. Happiness is an Irving St Kitchen fried chicken with smashed potatoes and country gravy and greens.
This was paired with the 2011 Hawks View La Baleine (The Whale), which is a a blend that changes year to year and is dedicated to AJ’s father, whose nickname was The Whale from his banking days before he retired and invested in founding Hawks View Winery. Check out April flexing her incrediblly toned arms as she pours from the decanter!
April flexing her incrediblly toned arms as she pours from the decanter the 2011 Hawks View La Baleine (Whale) "A

Fifth Course Food and Wine Pairing

Although Hawks View does have vineyards from which they produce wines, they also source from California and Washington, specifically Horse Heaven Hills in WA for their cabernet sauvignon and merlot, and malbec grapes and from Gary’s Vineyard in Santa Lucia Highlands of California for Syrah and Pinot Noir. These next two wines marked our departure from drinking Oregon wines (La Baleine has some OR grapes mixed in with CA and WA).
It was paired with a beautiful serving of Irving St Kitchen Teres Major Steak with garlic grits, ancho ketchup, onion rings, marrow sauce
Fifth course, Beautiful serving of Irving St Kitchen Teres Major Steak with garlic grits, ancho ketchup, onion rings, marrow sauce paired with 2010 Hawks View Washington Cabernet Sauvignon Fifth course, Beautiful serving of Irving St Kitchen Teres Major Steak with garlic grits, ancho ketchup, onion rings, marrow sauce paired with 2010 Hawks View Washington Cabernet Sauvignon

Sixth Course Food and Wine Pairing

Finally, dessert was pairing 6 of Chocolate Torte with 2011 Hawks View California Syrah
A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 6 of Chocolate Torte with 2011 Hawks View California Syrah A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 6 of Chocolate Torte with 2011 Hawks View California Syrah

Thank you so much to Hawks View Cellars for sharing their incredible wines with me at this event, for AJ the storyteller and winemaker who gave up his dream to take New York by the throat to instead come storm Oregon with a distinct viewpoint of wanting to represent the Northwest but aspire to compete with Burgandy and is unashamed to source the best grapes from wherever they may be, including CA and WA, in pursuit of that unique taste profile. And, I also love how they CLEARLY love food- they were everywhere, daily, at Feast Portland events, and this is the second event where they have pointedly put wine and food together into pairings to really help tell the story of deliciousness.

And Chef Sarah, you are kickass, I could have eaten a half dozen of those chicken fried oysters and a whole chicken of that fried chicken,  and I was savoring each of those beans individually in that pork chop dish!
AJ Kemp, storyteller and winemaker for Hawks View Cellars AJ Kemp, storyteller and winemaker for Hawks View Cellars

Check out Hawks View Cellars – tastings are by appointment only but are very personal in touring the vineyard and learning and tasting all their wines- and the kickass deliciousness and best fried chicken in Portland at Irving St Kitchen!

Disclosure: This meal was complimentary, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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