Thanksgiving Crush

wednesday with jenni

Vol. 3 Issue 6

November 16, 2011

Greetings Friends and Family,

            It’s official.  Fall is in full swing.  All I have to say is “Crush.”  This is probably one of the most exciting and amazing Autumns I can remember.   Living in an agricultural area as I am now, I have found that I am feeling the movement of the seasons in a more significant way.  Okay, I’ve only been here for 6 months now but, felt the excitement of Spring, the SUMMER and now the fall.  The wineries are going crazy and wrapping up an amazing growing season.  The aroma in the air is well might I say like wine.  I live down the street from Dobbes Winery, Wines by Joe.  I have to drive by their facility every day.  I open my window and breath in the amazing aroma of grapes being crushed.  Truck loads of grapes are being hauled in and crushed every day.   It’s so exciting!!!  All the wineries work around the clock to get the grapes at their peak, get them crushed and get the process of this year’s vintages started.

            I haven’t been able to write for a few weeks now because I have been so incredibly busy.  Two weeks ago, my husband’s sister Laura and her husband Rich came to visit.  Of course I had to take them wine tasting.   We spent time up in the Dundee Hills, driving around looking at the scenery.  We stopped at a couple of wineries.  Laura’s favorite taste of the day had to be the Torri Mor Port.

2007 SYRAH PORT

Production: 220 cases

Bottled: January 13, 2011

Jacques Tardy, Winemaker

The Wine

The wine has a very dark color; and the aroma is layered with sweet, rich and intense blackberries, black 

currant, blueberries and earth notes. The flavors echo the aroma with sweetness, rich blackberries, black 

currant (cassis) sweet blueberries, and spices followed by heat from the alcohol. The texture is sweet 

with mouth-filling richness; this wine starts rich and finishes rich. The tannins are not noticeable and the sweetness and richness ties all the flavors together at the end. 

  It is truly an amazing bottle. I’ve tasted it 3 different times and Laura agreed that it was one of the most amazing things she has ever tasted. We visited a few antique stores and then ate a fabulous meal at the Blue Goat Restaurant, down in Amity, Oregon.   They could not believe how beautiful it is here.  We had such a great time talking and spending time together.  I’m so happy to be close to them, okay well, 4 hours away, but, closer than across the country from each other.  I was really happy that they fell in love with this area.  They are also very happy we live here and they get to come and visit.  

            This week my friend Holly and her husband Tom came down for a few days.  We had a fantastic time as well.  We also ate at the Blue Goat Restaurant and did wine tasting.  Torri Mor is one of my favorites as I mentioned.  It’s funny because when I go in now, they recognize me.  I’m making a name for myself here and by gosh, it’s so beautiful up in them thar hills.  J  We did go to a winery called LANGE that we didn’t like so much.  It felt too commercial and seemed to not have the charm of Torri Mor.   Because this area is relatively undiscovered it isn’t spoiled for the most part.  We also went to ARGYLE winery. www.argylewinery.com

           This winery is literally 75 yards from our house.   They have an entire flight of sparkling wines.  Black Brut had to be Holly’s favorite. You can see why.

2008 Black Brut Tasting Notes

The 2008 Black Brut will take you on an adventure of the senses. This mind blowing sparkling Pinot Noir combines the best of both worlds - a rich, full-palate of Oregon Pinot Noir with the ephemeralness of a string of bubbles. It has been described as a virtual party in your mouth with its generous currant and blackberry essence. A real firecracker - not for the timid!

        I can’t believe I had not been this winery yet.  They also have a ghost in the facility and have a bottle named after her named Spirit House.  It’s a $75.00 bottle of Pinot Noir nonetheless.   

2008 Spirithouse Pinot Noir Tasting Notes

There was a lot of buzz about the greatness of the Oregon 2008 vintage, and this wine is the proverbial proof in the pudding. This youthful wine slowly opens in the glass, first showing off rich spice, delicate oak, and cigar box, then unwinding to let lush dark Bing cherry come to the forefront. On the palate, this wine is like drinking velvet—soft, rich, and luxurious. Flavors reminiscent of red current jam, fresh picked Damson plum, warm forest berry cobbler with a dollop of vanilla bean, and light brushed-leather notes. With so many nuances combined with a clean streak of acidity, this is a wine that will reward for years and years to come.

            We stayed in one night and had dinner at home.  I got out my guitar and sang a bit for them and we told ghost stories in front of the fire.  I can’t remember a time when I laughed so hard, so much.  

            Saturday morning we went to the Market in McMinnville.  There are so many amazing and wonderful things at the market, too many to mention at this time but, I certainly will in another Tuesdays.   I introduced Holly to my favorite skin care professional Jodi Berry at www.wildcarrotherbals.com.  We ate Mexican food at the food cart which I have to say is the best around here.   Because Tom—Holly’s husband wasn’t so excited about the wine tasting, we decided to indulge him in some beer adventures.  At the Golden Valley Brewery in McMinnville, www.goldenvalleybrewery.com,  you can get a “flight” of beer.  You are able to get a taste of all the beers brewed on site in a nice set up with full descriptions of each.  Now I’m not a beer drinker at all but, Tom sure loved it.  I have to say we laughed and laughed uncontrollably.  Something about us all being together makes for a fun time.  But, then what are best friends for. 

                        This week I put the final touches on my new business cards.   I have decided to put my “people” skills and my love for this area and all it has to offer, into a business where I can potentially make money.  While, my website is still under construction, I am studying every day.  My goal is to learn about five wineries and three restaurants a day as well as continue to get to know the people in this community.  This doesn’t mean I’m able to go to each winery and taste their wines, but,  to familiarize myself with their stories so when I do, I’m way ahead of the game.  

  I’m hoping for a grand opening date for my website to be announced soon.  
www.yamhillcountywineandcuisine.com.    My web site will be the “go to” site if you want to come to this area and know which wineries to go to and which restaurants to eat at. It will be a one stop shop. Rather than a person having to go to multiple sites to find everything they need to know about spending a day wine tasting and eating, they can go to one.  I will have sample days with themes and information about everything a person would need to know to enjoy this area.  Because of my love for this area and the farmers, winemakers and people, I want to help promote what we have to offer and make a person’s experience here unforgettable.

 By the way if any of you have ever thought of going to Napa on vacation, I highly recommend coming here instead.  Napa is way too commercial and this place is charming and wonderful.    You will be able to read about it on my website when it is up and running.  If any of you have any ideas of what you would like to see on a website such as this, please feel free to give me feedback.  I would love to have ideas as I develop this site.

            The other part of my life that keeps me busy is my church activities.  I know it perhaps seems like a bit of a contrast to some of the other things I’m doing but, around here it’s just as it seems.  Wineries are right next to churches and everyone is part of the community.   Last Sunday I got to help lead worship and sing.  After being disappointed for almost 6 years by not being able to be involved in this way, I am finally slowly working toward this adventure.   I’m also on a committee, (much like a think tank) with our Pastor and a few other people.  Since I have worked in churches and for Lutheran schools so much in my life, I have a lot of ideas and I know my thoughts are appreciated.   I do feel a bit old as I’m the eldest one in the group.  But, I’ve never worked with a Pastor who has been so open to new ideas.  He has the final say of how things will go but, some great things are to come, I just know it.

            To top all this off I’m also working a “J-O-B” 28 hours a week.  It’s only part time but, all I can handle.  It’s in another city and more toward Portland.  The mindset of the general public is completely different the closer to the city you go.  And, it certainly doesn’t have the charm that is so prevalent here in the Willamette Valley.   

Until next time, I wish you all Many Happy Blessings at this wonderful time of year!

Happy Thanksgiving  to Everyone--With Much Love,  Jenni

            P.S. Since Thanksgiving is around the corner and I would be remiss if I didn’t include a fall recipe.

Recipe: Roasted Butternut Squash Bisque

Willamette Valley Pinot Noir – Food Pairings

by Chef Carrie Wong

Roasted Butternut Squash Bisque

3 tablespoons butter 
1 onion (coarsely chopped) 
¼ tsp ground cumin 
5 cups butternut squash, halved and seeded 
5 cups canned low-salt chicken broth 
1/3 cup freshly grated Parmesan cheese 
½ cup butter 
½ cup cream 
Salt and Pepper to taste 
2 T canola oil 
8-10 sage leaves 

Place Squash on a parchment lined baking pan. Season with salt and pepper and bake at 
325 degrees until tender. Cool and scoop from skin. 

Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion and 2 sage leaves; cover and cook until soft, stirring occasionally, about 7 minutes. Remove sage leaves. Add cumin. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer for about 20 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese, butter and cream Season to taste with salt and pepper. 

Garnish: 

Heat 2 T of canola oil in a small sauté pan until hot – drop in single fresh sage leaves and fry til crisp – drain on paper towel and float one on each bowl of soup