SE Wine Collective home to many winemakers
10 winemakers share their special wines under one roof
I dont have to tell you its been unseasonably hot already this summer. But that just makes the pinot noir rosé that much more refreshing.
Over Memorial Day weekend, husband Mark and I attended Vinlandia 2016, Southeast Wine Collectives sampling of their spring releases. I always enjoy tasting at this urban winery and wine bar; there is always something delightful to discover.
Division Winemaking Company, owned by SEWC founders and winemakers Kate Norris and Tom Monroe, poured an amazing 2014 Chardonnay Trois with an exceptional floral taste. Mark and I came away with a bottle of the chardonnay and another of the 2015 Rosé of Pinot Noir perfect for summertime picnics. Then we tried a truly unique wine the 2015 Methode Carbonique Pinot Noir. This wine is made by carbonic maceration; rather than crush the grapes to release the juice for fermentation, the juice is fermented while still in the grape, resulting in a wine that is fruity with low tannins. Its a method that is used to make beaujolais, and the wine is ready to drink in five months. Youve got to try it.
I was looking forward to drinking their Chenin Blanc, but Tom was saving it for the Chenin Day celebration starting at 4 p.m. June 17. Tom and Kate believe this versatile varietal is overdue for its time in the spotlight, and they are making a national push with a worldwide Drink Chenin Day.
A few notes about the other collective members and what they were pouring:
This is the first year winemaker Jason Gersing and his wife, Vanessa Shadoian-Gersing, have made wine at the collective. Under the label Gersing Cellars Jason poured a 2014 pinot gris, and offered barrel samplings of pinot noir and merlot. Try them youll enjoy them. Learn more at facebook.com/GersingCellars. Winemaker Alex Fullerton of Fullerton Wines poured a 2014 Three Otters Chardonnay, a 2015 Three Otters Rosé and a 2014 Five Faces Pinot Noir.
You can sample Fullerton wines at a couple events this summer. Fullerton Wines is hosting a Midsommar Rosé Fest, a celebration of the summer solstice inspired by the Swedish Midsommar holiday, from 1-5 p.m. June 25 at the vineyard, 10404 S.W. Mt. Adams Drive in Beaverton. Tickets are $20 in advance at fullertonwines.com.
They are also hosting a wine course titled Drink the Rainbow, which will focus on color in wine through the lens of rosé. You can learn about the pigments in wine and their correlation with the winemaking processes.
Attendees will enjoy a vertical tasting of their pinot noir rosés, as well as a selection of pinot noir barrel samples. The class takes place from 6:30-8:30 p.m. June 23 at the vineyard. The cost is $40, and you can sign up online at fullertonwines.com.Winemaker Matt Vuylsteke of 51 Weeks Winemaking Company presented some of the most unique wines. He poured a 2015 Rosé of Barbera and a 2014 Petit Verdot, as well as a 2015 Pinot Gris. The colors and flavors were divine. Learn more at 51weekswinemaking.com. Ore Winery poured a 2014 Dundee Hills Pinot Noir, a 2014 Rogue Valley Sangiovese and a 2014 Rogue Valley Cabernet Franc, which was lovely. Learn more at orewinery.com. Winemaker Justin Paul Russell of Jasper Sisco poured a 2015 Clara Estelle Riesling, a 2015 Charlie Parker Rosé and a 2014 James Clifton Pinot Noir. Learn more at jaspersiscowines.com. The winery with the most unique logo was Laelaps Wine. The logo is of a laelaps, a mythological dog that evidently always catches its prey. The story goes that Laelaps met her match chasing a fox that could never be caught. According to the Laelaps website, their endless dance so frustrated Zeus that he turned them to stone, casting them into the stars as constellations. Chasing that which can never be caught is the spirit that drives Laelaps to strive to create the perfect wine. What started as a tasting group of five friends evolved into a winemaking venture. The experiences gained from a series of backyard and loading dock vintages launched Laelaps in 2012, as a true commercial enterprise. They poured a 2014 Wemarniki Vineyard Pinot Noir and a 2013 Seven Hills Cabernet Sauvignon. Learn more at laelapswine.com. Dan Welsh and Wendy Davis moved to Portland to raise their twins, Iris and Graeme, and to make great wine. Through their company, Welsh Family Wines, their goal is to create wine that is representative of the vineyard, vintage and the fruit. They poured 2014 Bjornson Rosé of Pinot Noir and a 2014 Bjornson Vineyard Pinot Noir. Learn more at Facebook.com/welshfamilywines. James Rahn Wine Company poured a 2015 Havlin Vineyard Gamay Noir and a 2015 Hyland Vineyard Riesling. Learn more at facebook.com/JamesRahnWineCompany.
Southeast Wine Collective is a great place to get an education on a variety of wines in a comfortable atmosphere. You can sample any of the wines, in any order you wish. Foods created by the Cuisinieres, Kate Norris and Chef Athea Potter, are available. Or if you dont feel like tasting several just enjoy a glass of your favorite wine on the patio.
Southeast Wine Collective is located at 2425 S.E. 35th Place, just off Division Street. Hours are Wednesday through Friday 4-10 p.m., Saturday 1-10 p.m., Sunday 1-9 p.m. and Monday 4-9 p.m.
Thinking you might want something cooling and refreshing to pair with your Chenin Blanc or rosé, I found this tasty recipe for Lemon and Ginger ice cream. You dont need an ice cream freezer. Read along for the easy instructions.
Bon Appetit! Make eating an adventure!
Annabel Langbeins Lemon and Ginger Ice Cream
You dont need a cumbersome ice cream maker to produce this velvety ice cream. The two secrets are using lots of sugar, which makes it difficult for ice crystals to form, and whipping in lots of air, so its light and fluffy. You can use any type of citrus, but lemon and ginger are a match made in heaven. Combining cream and yogurt makes it lighter and tangier than using all cream.
1 1/2 cups superfine sugar
Finely grated zest of 1 lemon
3/4 cup lemon juice, strained
1/2 cup very finely chopped crystallized ginger
4 egg whites
1 cup cream
1/2 cup Greek yogurt
Combine sugar, lemon zest and juice and ginger in a medium saucepan. Stir over heat until sugar has dissolved. Bring to a boil and simmer for 5 minutes. Remove from heat.
While the syrup is boiling, beat egg whites with an electric mixer until stiff peaks form. On low speed, gradually add the hot syrup, then turn mixer speed to high and beat until cool and very thick, about 10 minutes.
Transfer to a large mixing bowl so you can use the same mixer bowl and beaters (you dont have to wash them in between) to whip the cream to soft peaks. Gently fold in the yogurt, then mix in the beaten egg whites a little at a time, folding gently until evenly incorporated.
Spoon into a container, cover and freeze for at least 6 hours. Lemon and Ginger Ice Cream will keep for 3-4 weeks in the freezer.
Recipe from Annabel Langbein in The Free Range Cook: Simple Pleasures, screening now on PBS.