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- Recipes: Tuna Tartare
Phelps Creek Vineyard newsletter...
The Chardonnay Chronicles: A Journey from Grape to Glass
A Conversation with Winemaker Rich Cushman and Manager Heather Staten
Unoaked? Barrel fermented? Malolactic?The wine world is awash in technical terms that seem
designed to mystify the general public and separate those “in the know” from the “I don’t knows.”
We use those terms as a kind of shorthand for the choices that are made in winemaking, and
winemaking is all about choices--the things we do or don’t do along the way of changing grapes into
wine, which emphasize or create desired flavors, textures and aromas. I sat down with our
winemaker Rich Cushman and geeked out about the technical side of crafting our two prizewinning
Chardonnays. Read more...
_______________________________
A Conversation with Winemaker Rich Cushman and Manager Heather Staten
Unoaked? Barrel fermented? Malolactic?The wine world is awash in technical terms that seem
designed to mystify the general public and separate those “in the know” from the “I don’t knows.”
We use those terms as a kind of shorthand for the choices that are made in winemaking, and
winemaking is all about choices--the things we do or don’t do along the way of changing grapes into
wine, which emphasize or create desired flavors, textures and aromas. I sat down with our
winemaker Rich Cushman and geeked out about the technical side of crafting our two prizewinning
Chardonnays. Read more...
_______________________________
Some Crowing ‘bout the Oregon State Fair
Along with watermelon seed spitting, fattened hogs and Midway rides, the Oregon State Fair also
boasts a serious wine competition. With nearly 300 wines submitted from over 40 wineries, the
Competition’s panel of wine professionals awarded only seven Gold Medals during the 2009
judging. Read more...
_______________________________
Along with watermelon seed spitting, fattened hogs and Midway rides, the Oregon State Fair also
boasts a serious wine competition. With nearly 300 wines submitted from over 40 wineries, the
Competition’s panel of wine professionals awarded only seven Gold Medals during the 2009
judging. Read more...
_______________________________
Field Report: Hot Enough for Ya?
By Robert Morus
Finally, the endlessly long stretch of blazing July heat has passed. Often people ask me about how
our vines do during a snowy winter. But this summer’s long period of temperatures reaching
into the high 90’s and low 100’s smothered me with another blanket of concern. Read more...
_______________________________
By Robert Morus
Finally, the endlessly long stretch of blazing July heat has passed. Often people ask me about how
our vines do during a snowy winter. But this summer’s long period of temperatures reaching
into the high 90’s and low 100’s smothered me with another blanket of concern. Read more...
_______________________________
| ©Phelps Creek Vineyards | 1850 Country Club Rd | Hood River, OR 97031 541-386-2607 | info@phelpscreekvineyards.com |
Recipes
By Heather Staten
Tuna Tartare on Crostini paired with Unoaked Chardonnay
Our Unoaked Chardonnay is really versatile with food.
We paired it here with a tuna tartare that has pure and clean flavors but that is still very
luscious--a lot like the wine. Recipe...
Steelhead with a Creamy Sauce of Clams, Bacon, Thyme and Lemon
Paired with the Estate Reserve Chardonnay
When pairing wines with food, you can choose to complement or contrast. In this case,we liked
the idea of the creamy richness of the wine emphasizing the same qualities in the food. Even the
smokiness of the bacon is echoed again by a faint whiff of smoke from the new French oak
barrels we used in making the wine. Recipe...
_______________________________
By Heather Staten
Tuna Tartare on Crostini paired with Unoaked Chardonnay
Our Unoaked Chardonnay is really versatile with food.
We paired it here with a tuna tartare that has pure and clean flavors but that is still very
luscious--a lot like the wine. Recipe...
Steelhead with a Creamy Sauce of Clams, Bacon, Thyme and Lemon
Paired with the Estate Reserve Chardonnay
When pairing wines with food, you can choose to complement or contrast. In this case,we liked
the idea of the creamy richness of the wine emphasizing the same qualities in the food. Even the
smokiness of the bacon is echoed again by a faint whiff of smoke from the new French oak
barrels we used in making the wine. Recipe...
_______________________________
Special Events
September 26-27, 2009
Count Down to Harvest
Saturday-Sunday 11am-5pm
Location: Tours leave from the tasting room.
Join us for a special open house on our spectacular hillside vineyard. Tour the vines and taste
the grapes as we countdown to harvest. We will have hay rides, food pairings and specials on
Estate wines. Tours start from the tasting room. $10 per person (free for wine club members).
For more information call 541-386-2607.
October 17, 2009 from 1 to 4 p.m.
Wine Club Pick Up Day at the Winery
Location: 1930 Hwy 35 Hood River , OR
Wineclub members are invited to pick up their autumn boxes at the wine-making facility. We
will be smack in the middle of harvest so the place will be buzzing with activity. We will be
sorting, crushing and pressing grapes. There will be lots of tanks and barrels with fermenting
juice and opportunities for a little volunteer work if you are in the mood—punching down the
“cap” on the red wines and sorting grapes are daily activities. We will have some great Oregon
cheeses to nibble on and beautiful Pinot Noirs to wash them down. For more information call
General Manager Heather Staten 541-490-5225.
September 26-27, 2009
Count Down to Harvest
Saturday-Sunday 11am-5pm
Location: Tours leave from the tasting room.
Join us for a special open house on our spectacular hillside vineyard. Tour the vines and taste
the grapes as we countdown to harvest. We will have hay rides, food pairings and specials on
Estate wines. Tours start from the tasting room. $10 per person (free for wine club members).
For more information call 541-386-2607.
October 17, 2009 from 1 to 4 p.m.
Wine Club Pick Up Day at the Winery
Location: 1930 Hwy 35 Hood River , OR
Wineclub members are invited to pick up their autumn boxes at the wine-making facility. We
will be smack in the middle of harvest so the place will be buzzing with activity. We will be
sorting, crushing and pressing grapes. There will be lots of tanks and barrels with fermenting
juice and opportunities for a little volunteer work if you are in the mood—punching down the
“cap” on the red wines and sorting grapes are daily activities. We will have some great Oregon
cheeses to nibble on and beautiful Pinot Noirs to wash them down. For more information call
General Manager Heather Staten 541-490-5225.
| Newsletter Vol 9, August 2009 |