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  • New York, zing!, food and wine pairing, Perbacco, Oregon, McMinnville | R. Stuart & Co. Winery
    I did Order up When the appetiser arrived it was such a surprise the texture the salt level the sweet and sourness from drizzled reduced balsamico I was rooted to the spot Of course I had ordered a glass of wine upon entry I was enjoying a Falanghina from their BTG list Nice medium weight good acidity pretty stone fruit presence all just as one would expect I feared for its integrity though when I realised what was going on with the brûlée Those of you who know about the ZiNG thing the food and wine pairing method we espouse teach will understand I had a lot of salt there the cheese in the custard and of course umami too in both the aged parmigian and egg so I had a feeling I was going to need a little more acid power in hand for a ZiNG to happen I looked down the list again enter Orvieto fabulous Light linear bracingly acidic it gave the dish a bridge to dance on it was really wonderful Hurray for Trebbiano Grechetto OK now we got to the salad and I already have two wineglasses on the table My little waitress friend looked at me happily buon appetito again and put down the plate Beautiful Wafer thin ly sliced peaches layered with delicate frisée two or three stories high in the basement there were gorgonzola crumbles all around drizzled with more delicious reduced balsamico and then the whole thing suddenly said sugar Oh no The lurking sugar thing for the ZiNG ers out there What was I going to do wine wise I tried the Falanghina it was totalled I tried the Orvieto it too totalled I knew I needed some sugar for balance what to do The waitress caught my distress good eye and started over to me with the wine list As is the case in many many restaurants the need for a wine with some residual sugar to use in food wine situations just like this one is WAY under emphasised but that s another discussion and another reason why I love Oregon Pinot gris so much However on this night I suddenly saw my saviour prosecco I ordered a glass triggered a shocked expression in the waitress s face are you sure people um they order the prosecco at the end I smiled and thanked her but yes I was sure It came it fizzed and it conquered One more time thank goodness for a small understanding of chemistry and the inner workings of food and wine togetherness And then there were three wineglasses that is on my little table Then came the risotto It was beautiful different served up spooned out flat about an inch deep around the plate I should have noted exactly what the rice was but I didn t mea culpa it was a tawny colour and had small beans cooked throughout which really added to the texture but oh my goodness the garni There

    Original URL path: http://www.rstuartandco.com/2010/11/sitting-still-thinking-of-perbacco/ (2016-04-26)
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  • making things better | R. Stuart & Co. Winery
    wine enlarging our wine culture in these recessionary times Boy was he singing from my hymnbook One line kept recurring can 40 million white zin fans be wrong Doug challenged everyone there almost exclusively wine professionals in different guises distributors winery principals guilty educators guilty restaurateurs retailers to lose our elitist specialist hats for a moment and think about that statistic Can 40 million people be wrong Why IS white zin so popular what IS it that has brought it to this position in the wine world He then presented some neat statistics for everyone to think about The fastest growing varietal in the US Riesling Fastest growing RED varietal Pinot Noir The American wine drinker as Doug put it is leaning towards the light lighter styles that is Bigger ain t better any more y all I then remembered a comment from an event earlier in the same week coincidentally from another Master Sommelier these guys are sharp I had presented one of our zing food and wine together workshops in Chicago attended by amongst others Brett Davis MS from Kentucky Brett came up to me afterwards and said I was humbled by the simplicity in this presentation tonight guys It reminded me that I had forgotten to think like my custome r I marvelled in hindsight that the same message was coming from both the experts and 40 million white zin drinkers Simplicity is what we re looking for As human beings most people just want their lives to feel better And that desire is not confined to an age group or a social stratum but it is why 40 million people drink pink That does NOT mean that simplicity is unsophisticated Perhaps in fact an appreciation of simplicity is the key to balancing all that other overly sophisticated and busy stuff I got to thinking afterwards and yes it was over a glass of wine about what we do and what it all means to me Gris does that sometimes drags out the inner philosopher We make quite a few wines you guys know that some because they tell us a special secret about where they come from be it a vineyard or just part of a vineyard some because Rob just really really wants to make them like his beloved bubbles and the port we can t call port But the largest part of what we do is bigfire pinot noir pinot gris and rosé They are the gimme a glass right now what a day I ve had wines the this will so work thank goodness I had a bottle here wine when the mother in law or the new neighbour drops in unexpectedly They are honest pure made really really well and without artifice Simply very good You won t need to be told why you like this style they re just delicious Oregon wines that simply make life better So although 40 million people currently drink pink for freshness immediate appeal broad ability

    Original URL path: http://www.rstuartandco.com/2010/05/making-things-better/ (2016-04-26)
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  • Q2, hello! | R. Stuart & Co. Winery
    thank you to the gang at Soby s and to Erin Gilreath Hester for a smashing Wine Dinner Then it was south to the Grande Dame of the Carolinas Charleston Charleston is so much fun for a foodie I have been going to Charleston for OK too many years to admit BUT I am always happy to be there so many old pals I still get lost every trip though those old streets get me every time but I love them It doesn t hurt that our wines especially the Pinot Gris OMG have you all had the 2009 bigfire Pinot gris already speaking of knocking things out of the Park seeeeyaaaa It is stunning I have to stop now work so incredibly well with Low Country cuisine and shellfish all of which abound around Charleston There are killer restaurants at all levels there I dare not name one or I will have to name them all Rob visited Charleston for the first time ever in February and he too was completely smitten What s not to love about Charleston y all We held a particularly fun Zing workshop for chefs and sommeliers there in Charleston Thanks to Speedy at RNDC for inviting us and to our hosts The Maverick Group Charleston Cooks thanks Patrick you re the biz A particularly spirited and informed and smart group there it makes it so rewarding for me when everyone is engaged and tackling a novel concept head on Very cool Now where am I March March started again in Charleston with a trade show then onward north we went Liz and I Liz Cooper helps me on the road whenever possible A very savvy sommelier and all round good egg is our Liz I went to New York first to visit our partners at Lauber Imports then Liz and I rendezvoused in another one of my absolute favourite places in America Boston Massachusetts I hope I never have to choose between Boston and Chicago that would be impossible I think Amazing people we work with there in Boston and yes they do talk funny the pot calling the kettle black here Horizon Beverage the one the only are our pals partners we can t say enough good things about them We work with Horizon in RI too Back down south then to Atlanta to our buddies at Georgia Crown we had another Zing event a private one this time then onward to Florida to see our distributors there Selected Brands Hi Terri everyone Liz and I had a stunning meal another one with Cynthia Betancourt sommelier par excellence and her team at Azul in The Mandarin Orient al Miami Wow Such fun wines we tried Cynthia is a great fan of our Autograph Pinot noir we love that I spent St Patrick s Day and that week in Oregon with my beloved Mollie the centre of the world My great friend Annette Madrid and her family in Carlton have a huge Patty

    Original URL path: http://www.rstuartandco.com/2010/04/q2-hello/ (2016-04-26)
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  • Maria | R. Stuart & Co. Winery
    actually looking down on Lange Winery He farms it very hands on with minimal intervention He is not certified LIVE Low Input Viticulture Enology but is working in that direction The wine is similar in structure to a Vendange Tardive typically produced in Alsace These wines are know for a small Read more 2012 Autograph Pinot Noir Beginning Dark almost opaque deep deep ruby in the glass so many layers unfolding Thoughts of dark red roses warm grass raspberries ginger Middle Ginger again sweet spice black raspberry black cherry a coating of dark cocoa dense powerful gentle End This is a taste of Pinot noir magic Deeply focused wine all at once seductive yet strong real confidence in its place 2012 Hirschy Vineyard Pinot Noir Beginning Near opaque rich dark ruby in the glass Fresh almonds Red grapefruit rind Pine forest notes Middle A plush round mouthfeel An immediate sense of ripeness juiciness Black plums damson Tea red plums End Thoughts of cooked cherries berries Sweet spice on the edge A long smooth departure AVA Yamhill Carlton Cases Produced 50 2012 Daffodil Hill Pinot Noir Beginning Almost opaque a dark magenta richness ringed with deep crimson Crushed lavender some other sweet herbs Dark chocolate red cherry Middle A glorious mouthfeel with fresh vivid edges Dark dark cherries and raspberry Sweet spice hints of pepper Beautifully dense without being heavy Tea red plums End A truly beautiful finish very long yetlithe agile with a gentle but firm hold on Read more 2012 Weber Vineyard Pinot Noir Beginning Intense dark ruby in the glass Forest notes pine balsam Ginger Middle This mouthfeel is all raw silk in texture clinging Quince jelly raspberry Red cherry Sweet white pepper Tea red plums End This wine goes on and on with closing wisps of more

    Original URL path: http://www.rstuartandco.com/author/admin/ (2016-04-26)
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  • Event | R. Stuart & Co. Winery
    the cellar with Rob and the crew all month and she chronicled her adventures here here and here check it out and see what life is like for a winery Harvest Intern Great photos too Read Rob s harvest recap here And now we turn Tagged event winery Holiday Hours 12 24 12pm 4pm 12 25 closed 12 31 12pm 4pm 1 1 closed Visit 866 472 8614 MAP Visit

    Original URL path: http://www.rstuartandco.com/tag/event/ (2016-04-26)
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  • Winery | R. Stuart & Co. Winery
    the cellar with Rob and the crew all month and she chronicled her adventures here here and here check it out and see what life is like for a winery Harvest Intern Great photos too Read Rob s harvest recap here And now we turn Tagged event winery Holiday Hours 12 24 12pm 4pm 12 25 closed 12 31 12pm 4pm 1 1 closed Visit 866 472 8614 MAP Visit

    Original URL path: http://www.rstuartandco.com/tag/winery/ (2016-04-26)
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  • From the Winery | R. Stuart & Co. Winery - Part 2
    here We re alternating taking two days off in a row now our lunches are leaving us with more leftovers and the work days are getting a little shorter This is the time when we really start to get to know our individual lots of wine we re seeing them go through fermentation we re delestaging we re draining juice and pressing skins we re punching down and barreling down We also continue to taste everything the pinots are beautiful right now and prepping for them to go through their next stage in life malolactic fermentation This is when the apple tart acid still present in the wines turn into the soft luscious smooth lactic acid that we are familiar with in the final product This whole chemistry of fermenting grapes thing winemaking is a really interesting thing to witness first we taste the fresh fruit then the sweet fizzy fermenting juice and skins then the dry wines before ML and still to come the wines after ML but still in barrel and finally the finished product in bottle The evolution is quite spectacular Kudos to you makers of wine Now as for ramping it up our forklift skills are going through the roof Thanks to slower days and fewer bodies we novice certified fork lifters are getting in on the action We got to dump skins from two ton fermenters into the press a high and mighty feat Tagged The continued adventures of Rebekah the harvest intern October 18 2012 by Maria Leave a Comment 10 14 12 Hallelujahs for Roast Chicken Sunday To end our seven day stretch we had dinner to look forward to chez Maria What s for dinner is a common topic of discussion starting about 2pm each day directly after lunch Now mind you our bellies and our thirst have been fully satiated each evening with dinners that Maria den mother has been creating for us hungry tigers each evening and we have been ever grateful But Roast Chicken Sunday and the end of our work week in particular was something we were all looking forward to Also we had a birthday to celebrate Captain Frank Blair one of the owners of the winery s birthday always lands during harvest We had a wonderful evening sharing stories of sea voyages and far away adventures days gone by and of course waxed poetic about the beautiful wines we were drinking and apple tart we were devouring 10 15 12 Fork Lift Certification After attending a 3 hour class with Tony the Toyota Guy I am now a card carrying certified fork lift operator That means I can move up to 15 000 pounds of stuff Wowee Truth be told I had never even sat on a fork lift before Monday but now that I know how to operate one safely I m excited to practice moving some empty bins around My father was particularly pleased with the news he used to drive a forklift around when he worked in a warehouse long ago and he loved it Must run in my blood 10 17 12 Boy can that man whistle Mr Jimmy Leydon is one of the kindest souls I have ever had the pleasure to meet and he used to write jingles how cool Jimmy grows about 35 acres of fruit at his Courting Hill Vineyard about an hour away from McMinnville in Banks Oregon Erin Deven and I were tasked with meeting Jimmy up at his vineyard this morning to take some fruit samples before our projected pick date tomorrow We spent about an hour with Jimmy and his sidekick Duke the yellow lab We were nervous that we might run the poor dog over as he led our Dodge down the vineyard road but Jimmy assured us that we should just drive faster Needless to say we all made it safe and sound We sampled different clones of pinot noir with Jimmy and he told us the fascinating story about his Jackson clones that will be for another day We were sad to go when Jimmy offered us a cup of coffee but fruit was waiting at the winery for us to process And process we did Practice and lots of patience make perfect I put my forklift training to work today when I moved some empty grape bins onto the trailer of one of our growers It was difficult and it took me about ten minutes Thankfully I had a very patient tutor in the wings his name rhymes with Parmiggiani who helped me feel the nuance in forklift maneuvering Practice practice practice For now I m just a little envious of Erick our assistant winemaker and forklift guru his style and execution on the floor are remarkable Tagged Wine Bar Manager Goes Harvest Intern October 18 2012 by Maria 2 Comments Rebekah here I m taking a break from my usual duties as Wine Bar Manager and Direct Sales Coordinator to check out harvest 2012 So for the month of October I m hanging out in the winery with Rob and the guys working long days and nights and getting my hands dirty I m learning a lot and thought you might want a peek behind the scenes 10 8 12 First lesson learned Even though it goes against your better judgement eat your entire delicioiusly greasy cheesy sub sandwich during lunch You ll be happy for the extra calories as the work day stretches into the dinner hour Especially if you re a snacker 10 9 12 Bottling bottling and bottling some more Not a typical harvest activity at all but it had to be done The four of us Rebekah Erin Deven and Erick broke open boxes emptied bottles re boxed glued and palleted 20 pallets of wine That s 13 440 bottles that passed through at least two of our hands No small feat By the end of the day our non verbal communication was spot on

    Original URL path: http://www.rstuartandco.com/blog/from-the-winery/page/2/ (2016-04-26)
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  • Food And Wine Pairing | R. Stuart & Co. Winery
    the streets while forklifts grunt and moan moving fermenters and bins oblivious to leaves and blowers I have been watching our gang at the winery day and night nonstop for the past couple of weeks getting all the Tagged food and wine pairing Oregon Perbacco NY ZiNG Holiday Hours 12 24 12pm 4pm 12 25 closed 12 31 12pm 4pm 1 1 closed Visit 866 472 8614 MAP Visit our

    Original URL path: http://www.rstuartandco.com/tag/food-and-wine-pairing/ (2016-04-26)
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