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Tasting Room
 
November 11, 2013 | Tasting Room

Giving Thanks for Great Food



We think a bottle of wine is at its best when shared with friends and family, paired with great food and good conversation around a table. Thanksgiving may the one holiday that finds almost all of us, on the same day, enjoying a holiday feast around a table. And while it may still be three weeks away, we're already planning our holiday meals. Because we have menu fever, it feels only appropriate to focus on food this week. In preparation for the holiday, we are offering you a 20% discount on a 6 bottle purchase of any and all our favorite Holiday Pairing wines -  Gewürztraminer, Reserve Pinot Gris, Borealis, Pinot Rosé, and "Red Cap" Pinot Noir

Mix & Match 6 Bottles of Holiday Favorites

FOR 20% OFF AND FLAT $10 SHIPPING. 

Today through Sunday, November 17th only - 
Use Code: HOLIDAYFAVORITES

For some additional inspiration for your Thanksgiving meal - we have created recipe cards with tasty pairings for each of these five wines. If you don't use them this year, print them and save them for the future, as these recipes will taste great on any day.

Gewürztraminer - Alton Brown's Roast Turkey
Reserve Pinot Gris - Brussels Sprouts with White Beans
Borealis - Spiced Pumpkin, Lentil, and Goat Cheese Salad
Pinot Rosé - Cornbread, Sausage, and Pecan Dressing
"Red Cap" Pinot Noir - Porcini Mushroom Turkey with Mushroom Gravy

Time Posted: Nov 11, 2013 at 12:00 AM
Tasting Room
 
November 5, 2013 | Tasting Room

Giving Thanks for Pinot Noir

Time Posted: Nov 5, 2013 at 10:30 AM
 
November 1, 2013 |

Weekly Wine-Up

1. Our friend @k_mcleod at Anne Amie tossed our Rosé into a harvest lunch lineup - looked like quite the collection.  
2. @rachelles10 was one of many that we saw out here this weekend taking advantage of the beautiful fall weather - hopefully that will stick with us for a while longer. 
3. We have had some frosty mornings here - Ben took this shot of the Riesling block earlier this week. 
4. Wine club member @danettecain was out here Saturday for the wine club party.
5. With the lovely fall days and crisp mornings, we have been granted some absolutely stunning evenings full of color and light.
6. Kristin spent one of her last days as a harvest intern helping out in the cellar - she was only a little covered in wine.  



Here is some links we clicked this week:

- Willamette Valley Thanksgiving Weekend is one of the largest events of the year out in wine country - do you have your plans yet?
- Here are 6 common misunderstood things about wine drinking. 
- Harvey Steinman from Wine Spectator has an interesting opinion on the current trend away from liking "clean" wines in favor of earthier styles, as delicacy of structure, bursting with energy and flavor tends to be more apparent in clean wines. 



This weekend we will:

Be staying in and enjoying the nice fall days in the Tasting Room. 

Cheers!

Time Posted: Nov 1, 2013 at 12:00 AM
 
October 30, 2013 |

#WineWednesday - Red Cap Pinot & Homemade Pizza

Although Halloween has always been one of my favorite holidays, besides dressing up and decorating the house, we didn't have too many traditions we stuck to growing up. Now that my Halloween nights are less consumed by collecting all the candy possible, I like to spend the night at home watching spooky movies and with a pizza while trick-or-treaters come by. This year, we will be making our own pizzas (I am partial to a margherita with black olives) and accompanying it with our "Red Cap" Pinot Noir... and maybe a piece or two of candy, once all the kids have stopped coming by. 

Tweet us @montinore to share how you are celebrating #winewednesday.
 


Easy Pizza Dough Recipe

This easy pizza dough recipe comes from Mark Bittman - I tend to use this one since I rarely have the patience or fore-thought for preparations the day before and this one is consistently good. 

3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
2 tablespoons extra virgin olive oil

1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.

2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)

3. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)

4. When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.



Add any combination of toppings can really shine here - it is pizza, there are no wrong answers! I tend to default to whole peeled canned tomatoes (partially blended with an immersion blender to create a chunky sauce), minced garlic, fresh mozzarella, olive oil, sliced black olives, and fresh basil. Bake at 500 degrees for 10 to 15 minutes, until the top is bubbled and lightly charred and the crust is golden.

Time Posted: Oct 30, 2013 at 12:00 AM
Montinore Estate
 
October 29, 2013 | Montinore Estate

October Retrospective



We have been lucky enough to have some beautiful clear and crisp days to close out October. The wines are safely tucked into their tanks and the Pinot Noir has begun to go in to their barrels for the winter. We are really happy with the quality of fruit that ended up coming in, and the vintage will be similar in style to 2010, but of equal of better quality!

Time Posted: Oct 29, 2013 at 6:00 AM
 
October 18, 2013 |

Weekly Wine-Up

1. The sunsets have been stunning around here in the early evening. 
2. Pinot Noir grapes from late last week, just waiting to go in the press. 
3. Birds are a constant problem for us when grapes are still on the vine, but once we get everything off, it is once again easy to be in awe over their flight patterns above the vineyard. 
4. Pulses being done on one of the large Pinot Noir ferments to break up the cap. 
5. Kristin was in the winery Sunday helping out the crew, and had a nice break when her family, including adorable son, Anders, came to visit. 
6. To be honest, the winemakers have gone a little batty lately, as can be seen on the white board in the lab.  



Here is some links we clicked this week:

- The Grand Lodge is hosting a Vintner's dinner is tonight, focusing on local food and wines. 
- Jancis Robinson and Antonio Galloni investigate the power of smell and scent memories as tied into wine appreciation. 
- And for something completely different, Wine for cat is now on sale in Japan (don't worry, there is no alcohol in it). 



This weekend we will:

Be staying here at the winery as we are now in the full-swing of harvest. Come by and visit us in the tasting room - we will all be here!

Tonight Rudy will be at the Grand Lodge for their Vintner's Dinner - click for more information. 

Cheers!

Time Posted: Oct 18, 2013 at 6:00 AM
 
October 16, 2013 |

#WineWednesday - Reserve Pinot Noir & Wild Mushroom Risotto

Mushroom risottos are one of my go-to dishes when pairing with Pinot Noir, held over from years of not eating meat and a love for the abundance of mushrooms in the Northwest. So whenever my local grocer or famer's market has a new crop of mushrooms, I dash on home to make up a cheesy batch of risotto and open up a Pinot. The creaminess of this particular version will balance nicely with the structure of our Reserve Pinot Noir.

Tweet us @montinore to share how you are celebrating #winewednesday.
 


Wild Mushroom Risotto

Risottos may take a while to reach perfection, but it is entirely worth it. This recipe is a slight adaption from Bon Appétit made entirely vegetarian. 

9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms - (such as porcini, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt mushroom broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/2 cup dry white wine

1/4 cup grated Parmesan cheese plus additional for serving (optional)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Bring 7 cups mushroom broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.

Add white wine and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using.

Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

Time Posted: Oct 16, 2013 at 6:00 AM
Montinore Estate
 
October 14, 2013 | Montinore Estate

Pinot Press



Getting all of the last bits of Pinot Noir skins into the big red press - we have been pulling in all the last vineyard blocks of Pinot over the past week and are really happy with the quality of fruit and can't wait to see all that potential shine!

Time Posted: Oct 14, 2013 at 6:00 AM
 
October 11, 2013 |

Weekly Wine-Up

 



1. Always nice to have friends out visiting, @barbaraserena1 from Cooper Mountain came to visit on a rainy afternoon. 
2. Our vineyard has felt eerily close to a Disney movie lately, lots of creatures have been visiting - deer, birds, piglets...  
3. Daily testing of the Pinot Noir to check for ripeness.
4. The weather has turned crisp and the leaves have started to change colors on our old maples looking out over the reservoir.  
5. Eddie joined in the fun in the winery on Thursday and helped out with some punch-downs.
6. The Gewurztraminer stayed in the press Wednesday evening for skin contact.  



Here is some links we clicked this week:

- The Grand Lodge is hosting a Vintner's dinner next Friday the 18th, focusing on local food and wines. 
- “The simplest way to start in on this pleasant hobby is to buy wines, start sampling, discussing, keeping notes, reading about wines, thinking about them, and enjoying them.” Julia Child was great for the American palate for many reasons, one of which was her love of wine and belief in American wineries. 
- VP of Marketing for E & J Gallo Winery, Stephanie Gallo, has some interesting insights on the changing scope of the wine industry and the elvolving demographic and how to appeal to them. 



This weekend we will:

Be staying here at the winery as we are now in the full-swing of harvest. Come by and visit us in the tasting room - we will all be here!

Next Friday, October 18th, we will be at the Grand Lodge for their Vintner's Dinner - click for more information. 

Cheers!

Time Posted: Oct 11, 2013 at 6:00 AM
Montinore Estate
 
October 10, 2013 | Montinore Estate

2013 - The Year of Gew├╝rztraminer



This year the gewürztraminer is especially abundant and the grapes that came in this week are really beautiful. Inspired by a recent trip to Alsace, Rudy came back with an idea on how to rework the gewürztraminer. We changed the trellising to a loop style trellis to encourage more clusters to grow. This was risky, but we are happy with the results, as the Gewürztraminer was some of the pretties fruit on property. We just picked the last of it yesterday and Stephen has begun his meticulous process and care for the grapes. 

Time Posted: Oct 10, 2013 at 6:00 AM