Features Overview
Portland Wine Company
We're kicking off Share and Pair Sundays with Portland Wine Company. Come in Thursday-Sunday from March 23 - May 25 to enjoy a ½ glass of our featured wine and a snack for just $12. We’ll also have weekly food specials. In the spirit of “Share & Pair,” bring a friend or two (or three!).
The Wine: 2023 Garageland Pinot Noir
The Garageland Pinot Noir is a multi-vineyard, multi-appellation blend that embodies the raw, untamed spirit of Oregon’s Willamette Valley. The name—shamelessly stolen from The Clash—is an homage to all the artisans who toil away behind nondescript roll-up doors, from musicians and painters to vintners and food makers. Like all of their wines, this bottling reflects winemaker Matt Berson’s hands-off winemaking style, drawing attention to the vibrant delicacy, heady aromatics, and natural acidity that define a well-balanced wine.
Paired Snack: Gruyere with Dried Fruits
The nutty richness of Gruyere cheese complements the wine’s earthy undertones, while the dried fruits echo our easy-drinking Garageland Pinot Noir’s cherry and cranberry notes.
Winery Bar Food Special: Stuffed Mushrooms
Oregon Pinot Noir and mushrooms are both known for their delightful umami and forest floor flavors. Stuffed mushrooms amplify Pinot’s savory side while the wine’s brightness makes the mushrooms sing (The Clash songs, of course).
A Pairing to Share at Home: Pizza
The Garageland Pinot Noir is the ultimate Tuesday night pizza wine. Its moderate tannins and bright acidity temper the richness of the cheese and the sauce, while the fruit notes provide a contrast to savory toppings.
Angie and Matt of Portland Wine Company would pair this wine with a night out to a show at the Mississippi Studios.
Caelestis Cellars
DRUNKEN STRAWBERRIES PHYLLO CUPS
Chef Chris created this recipe to pair with Caelestis Cellars Pinot Noir Rose
Phyllo Cups (24 total)
You can find phyllo cups in the freezer section at any chef or grocery store. Chris also loves to make them from scratch with this recipe.
Ingredients for filling:
1 wheel of brie
¼ cup of cream (at most)
½ cup of cream cheese
10 Strawberries
2 cups Caelestis Cellars Rose
Balsamic vinegar reduction
Directions:
Cut strawberries into slices and put them into a bowl. Cover fully with Caelestis Cellars Pinot Noir Rose wine. Let sit for 2-3 hours.
Cut off all rind from the top, bottom, and sides of the brie. Cut cheese into cubes & place in mixing bowl. Cover and let stand for about 30 minutes until soft.
Using a food processor, beat the brie on low speed just until the cheese is creamy, scraping down the sides of the bowl as needed. Add a small amount of the cream and cream cheese throughout the spin. Chill for 30 minutes.
Place phyllo cups on a tray and add ½ tablespoon of whipped brie to each cup. Place 1 strawberry on top of the brie and add 2-3 drops of balsamic vinegar reduction to each.
Enjoy with the award winning Caelestis Cellars Pinot Noir Rose!
Gonzales Wine Company
Ceviche Verde by Chef Maylin Chavez of Nácar Oysters paired with Gonzales Wine Company Riesling
2# white fish (black cod, Oregon rockfish, Oregon sea bass, hamachi, cut into cubes )
For the salsa verde
1 bunch of cilantro
1/2 cup chopped white onion
1 nob of fresh ginger
1 oz fish sauce
1 oz rice vinegar
1 oz lime juice
1 oz olive oil
5 garlic cloves
4 oz bonito flake
1 tablespoon black pepper
I serrano pepper
Blend All ingredients in a blender use 4 tablespoons of the mixture and toss the cut fish in the sauce. Add the remainder to the citrus blend.
For the citrus blend Juice of 6 limes, Juice of 2 oranges, 1 / 2 cup of mirin, 2oz fish sauce, Salt to taste and Season to taste
For the veg, 1 diced rhubarb or cucumber, 1 cup of minced red onion, 1 diced avocado and1/2 bunch of chopped cilantro
For plating
Plate fish and scoop the citrus salsa mixture over the top, garnish with cilantro, radishes and red onion. Enjoy with @hotmamasalsa chips.