I just happened upon this wine event by accident one day. I was immediately intrigued. It sounded like a fabulous event! I bought tickets almost immediately. I twisted a friend's arm to go with me.
Monday, August 31, 2009
Thursday, August 27, 2009
Wine is stored in steel vats.
This is their underground wine cellar this is LEED certified. These oak barrels are handmade in France and each cost around $1,000. Wine is stored here to ferment.
Pinot noir sometimes goes through 3 or more barrel changes during the fermentation process. You can see this one is stained with wine. While in the wine cellar, we were treated to another tasting. This time we samples the 2007 Pinot Noir. It seemed fitting since we were surrounded by the oaky smell from the barrels. I loved this wine. It was elegant and rich. A definite must buy!
A view of some of the vineyards.
This is where wine is processed and stored. Here, we sampled another red wine, the Medetrina (5). This wine was a mixture of 3 grapes (Pinot Noir, Syrah & Zinfandel). It was a lovely red table wine.
Upon returning to the wine tasting room, we were treated to 2 more tastes. The 2008 Early Muscat. This was a nice sweet wine with floral and lychee scents. The last was a 2007 White Riesling Dessert Wine. This one was made in the ice wine tradition, producing a very concentrated, sweet and rich liquor. It was very nice. Too sweet for drinking but nice for an after meal treat.
Dundee, OR 97115
Wednesday, August 26, 2009
Tuesday, August 25, 2009
As you probably know by now, my garden has been flooded with zucchini. This has caused me to be very inventive with my recipes. I gave a bunch of them to my friend who told me she made zucchini bread. Hmmm....I've heard of such a thing but have never tasted it. My knee jerk reaction is to say...Ewwww!! Zucchini??
Monday, August 24, 2009
Mmmm....I love eggplant. It has to rank up there in my top 5 favorite vegetables. In fact, it maybe in the top 3! I'm not talking about those huge globe eggplants either. Blech! I'm talking about the sweet, tender flesh of the Asian varieties. Among them, I am partial to the Japanese eggplants. They remind me of my childhood at Grandpa's house. Grandpa grew the best Japanese eggplant. My favorite way to eat them was charred on the grill. After they were nice and grilled, I'd add soy sauce and sometime a dash of vinegar. Yummo!
Friday, August 21, 2009
Lobeila and Pansys