WOW, what a week for wine!

I’ve been really slacking on the blogs lately, which is horrible since it is something I enjoy doing. This summer was nuts, and I have just found out I was delusional thinking that school starting again would somehow settle things down. Wrong-o. September is always great in the Tasting Room as our ideal Bend visitor comes to town – foodies and oenophiles who deliberately travel in the fall. And for some reason, event planners up and down the west coast throw all sorts of wine festivals during September and October, always a challenge for the little winery since it is, ya know, harvest time.

Two weekends ago we were at the World of Wine Festival, held each August at Del Rio Vineyards in southern Oregon. This is one of our favorite wine events, and it features the best southern Oregon wineries and always attracts a great crowd of folks who truly love wine. I swear, half the folks who tried our wines had done research on us before the event. It was fabulous, and is worth the trip. Mark your calendars for next year.

This past weekend was the Promenade du Vin and then Ghost Tree Dinner on the Range out at Pronghorn. The Friday Promenade du Vin was the “replacement” for Wine by the River, and benefited Hospice. If you missed it, that is a shame. The weather was perfect, the setting spectacular, and the crowd was enthusiastic but small enough that we could have great conversations with the guests. Love events like that. The Saturday night dinner was a blast as well, with 6 wineries (including Troon, Jordan and WillaKenzie who were pouring right next to us – I heard several people say “Now, WillaKenzie , where are you? I’ve never heard of you” which made me feel waaaaay better. I LOVE WillaKenzie, they make some of the best Pinot Noir in the state and if folks haven’t even heard of THEM, then no wonder they’ve never heard of us. haha). Not a wine focused event, but lots of fun and for a great cause.

We always get the extremes with events like that dinner – on the one hand, there are people who love wine and food and take advantage of the amazing array of offerings (food from Volo, Scanlan’s, Deep and Merenda to name but a few), and on the other hand there are a few folks who are looking to drink and eat as much as they can stuff down their gullets (and who an blame them, really, the tickets are not cheap). Loved the guy who snapped his fingers at me to pour him a beer (the beer station was on the other side of us). After looking at him like he was crazy (and he was obviously not thinking clearly since snapping at someone is not something polite, clear headed people do) I told him, “No, I won’t get you a beer” - very fun. Can’t do that when you are a waiter!

Save the date: Wine dinner at Jackalope Grill on Monday, October 6. Stay tuned for details.

And one last note… Sorry, Beavers. Yikes. Is Penn State that good???

Vintner's Dinner at McMenamins St. Francis

Join us on Saturday April 19 at 7 pm at McMenamins St. Francis for a four course wine dinner. Cost is $50 per person. Call 541-382-5174 for reservations. Here is the fabulous menu:

Hazelnut-crusted Rogue Creamery blue cheese with rosemary shortbread and champagne grapes
Volcano Vineyards 2005 Viognier

Mixed greens with Manchego cheese, spiced marcona almonds and Spanish olive vinaigrette Volcano Vineyards 2005 Syrah

Smoked buffalo tenderloin with truffle butter, roasted fingerling potatoes and sugar snap peas Volcano Vineyards 2005 Merlot

Chocolate lava cake with cherry-Syrah reduction
Volcano Vineyards Lava Red Blend

Valentine's Day Wine Dinner at Balay

Still have not made plans for Valentine’s Day? You are in luck! We are teaming up with Balay Coffee House (next to The Pine Tavern) to present a five course wine dinner featuring our Volcano Vineyards wines. Cost is $100 per couple. Space is limited, so reserve your spot today by calling 323-6417

FIRST COURSE
Wild Mushroom Tart
Riondo Pink Prosecco

SECOND COURSE
Endive, Apple, Blue Cheese and Hickory Salad
Volcano Vineyards 2005 Viognier

THIRD COURSE
Beef Provencal
Volcano Vineyards 2005 Merlot, Rogue Valley

FOURTH COURSE
Tumalo Farms Cheeses
Volcano Vineyards 2005 Syrah, Rogue Valley

FIFTH COURSE
Sticky Toffee Pudding Cake with Creme Anglaise
Harris Bridge Pinot Noir Dessert Wine

Hope to see you there!

Odds and Ends

Our website ( www.volcanovineyards.com ) is currently undergoing a redesign, so for the next few weeks, updates will be posted here on this blog. The blog, as well, will be housed on our site once we go live. Stay tuned for more info!

The menu for the Saturday, October 20 Winemaker Dinner is set. It is already half booked, so if you are interested, make your reservations today!

First Course: Crab Cakes with our Volcano Vineyards Viognier
Second Course: Wild Mushroom soup with our 2005 Merlot, Rogue Valley
Third Course: Coq au Vin with our 2004 Rogue Valley Lava Red Blend
Final Course: Tumulo Frams Cheese plate with our 2005 Syrah, Rogue Valley

Cost is $60/person which includes the dinner, one glass of wine per course, and service. Non-refundable payment is due at time of reservation. Call 541-617-1102 to reserve your spot today.

More stuff on sale...

Cancilla Cellars Chardonnay 2005– Willamette Valley, Oregon
A luscious Burgundian style chardonnay with the lightest hints of oak and butter. Soft, supple and food friendly with a good backbone.

EdenVale MidSummer’s Eve White – Southern Oregon
I do believe this is probably the worst name for a wine I’ve ever heard and yes, I know it refers to Shakespeare, but I, being a child of the 70s, have other inter-textual references pertaining to phrases containing the words “summer’s” and “eve.” ) This blend is great on any warm day, even if you have to create the warmth yourself by sitting next to a fire in your living room. A blend of chardonnay, pinot gris and muscat, this wine is off-dry with tropical overtones and a decadent lushness. Pair it with spicy Asian foods – perfection!

Mystic Wines Pinot Noir 2003 – Temperance Hill, Willamette Valley, Oregon
I had this at Hans the day I first met Mystic owner and winemaker Rick Mafit, a buddy of Scott’s. An incredible blueberry and tart cheery, full fruit Pinot noir, I had finished two glasses of it before the first course was even finished. Later than evening I ended up getting into an argument with a woman who blamed all the “evil Californian transplants” for everything that is wrong with Bend. While Rick thought that was hilarious, I decided to move the word TEMPERANCE to the forefront of my vocabulary. Temperance Hill is quite famous for its Pinot Noir, and it is managed by the legendary Dai Crisp. This Pinot Noir is balanced, subtle, and changes as you enjoy it, each sip bringing out new falvors. A treat!

Menu for July 12 Winemaker's Dinner

First Course – Blue Cheese Stuffed Figs Wrapped in Proscuitto
Volcano Vineyards 2005 Viognier - Mendocino
Our favorite cheese and wine paring: viognier and blue cheese. The acids of the Viognier balance the creaminess of the cheese, the fruitiness of the wine complements the blue’s strong flavors.

Second Course – Tri-tip and Wild Mushroom Salad with a Red Wine Vinaigrette
Volcano Vineyards 2004 Red Blend – Rogue Valley
With 50% Merlot, 48% Syrah and 2% Viognier, this wine accents foods rich in Umami (the savory taste), like beef and mushrooms. The wine also has a richness from 24 months in American oak which balances out the tangy vinaigrette.

Third Course – Oven Roasted Kalua Pulled Pork
Volcano Vineyards Syrah 2004 - Rogue Valley
We just got the review back on our Syrah from Wine Press Northwest. They rated it “Outstanding!” which is their higest rating. Syrah traditionally pairs well with pork, thanks to its rich blueberry flavors. Since our Syrah is light on the oak, you oak lovers will feel that void filled from the Kalua flavors in the sauce.

Dessert – Poached Pear Custard Tart
Harris Bridge Vineyards Three Roses Dessert Wine – Willamette Valley
A perfect, light, summer dessert paired with this luscious rosé dessert wine from Harris Bridge. Have you ever had a rosé dessert wine before? Aren’t you curious??? Harris Bridge uses an Ice Wine method for their production, waiting until the grapes hit optimal sugars and acids. The result: well-balanced and lush but not overly sweet.

Call today to reserve your spot for this wine dinner. Only $50/person, all-inclusive (non-refundable, due at time of reservation). 541.617.1102

www.VolcanoVineyards.com

Meza and Vino and Volcano Vineyards

May 31, 2007 at 7 pm - Traditional Lebanese Meza prepared by Chef Ramsey of Barking Squirrel Catering
THIS EVENT IS SOLD OUT, but you can still add your name to the waiting list. Only $50/person, all-inclusive.
541.617.1102

FIRST COURSE - Lemon, Garlic and Tahini Hummus, Hummus with Buffalo, Baba Ghanouj
Tyee Pinot Blanc -Willamette Valley, Oregon
Pinot Blanc is a high acidity wine, making it very food friendly, especially when paired with the creamy, rich flavors and textures of hummus and baba ghanouj. Its musky aromas and flavors of apple, almond, melon and spice will complement the lemon, garlic, buffalo and eggplant beautifully. Winemaker Barney Watson is one of Scott's mentors - a great guy who makes remarkable wine.

SECOND COURSE - Tabbouli Salad and Fattoush Salad (Lebanese Bread Salad)
Amity Vineyards Riesling 2004 - Willamette Valley, Oregon
This is a dry Riesling from Amity Vineyards, again, a wine with well-balanced acidity, plus clean, up-front fruit that can handle strong spices.

THIRD COURSE - Sumac Lemon Garlic Chicken Kebab and Shaniko Lamb Basha
Volcano Vineyards Syrah 2004- Rogue Valley, Oregon
Our syrah – which was designed to be food-friendly - works perfectly with salty and bitter food, which allow the fruit flavors of blueberry and plum shine through. Lamb is the ideal meat pairing with the syrah as is the lemon and garlic flavors with the chicken dish.

DESSERT - Apricot Baklava with Rosewater Syrup
La Rocca Late Harvest Zinfandel 2002 - Sierra Foothills, California
The apricots lend a nice acidity to balance out the sweetness in the zinfandel. La Rocca wines are organic and made without added sulfites.

Hope to see you there!
www.volcanovineyards.com

Wine Dinner at Volcano Vineyards

Sumptuous Spring Dinner in the Volcano Vineyards Tasting Room:
Thursday, April 5, 2007 at 7 pm

We had originally planned to do this dinner with a certain catering company who did our fall dinner in the Tasting Room back in October, but when I called them last Friday to finalize the menu, I was informed by their voice mail that they’d gone out of business. Sooooo, I made some mad phone calls and Incredible Edibles came through. We have a great menu planned – take a peek:

FIRST COURSE
Mixed Greens w/ mandarin oranges, toasted almonds and avocado
Bonne Chance Sauvignon Blanc 2003 Redwood Valley, California
I love sauvignon blanc; its crispness and earthiness are like spring in a glass. Woohoo! Cheesy vernal simile out of the way! Bonne Chance makes this from organic grapes. The wine is lush, fruity and will compliment the sweetness of the oranges and sesame dressing, while balancing the richness of the avocado with its crisp acidity.

SECOND COURSE
Bacon Wrapped Shrimp Skewers and Black Forest Ham, Fontina & Asparagus Flat Bread Squares
Volcano Vineyards Syrah 2004 Rogue Valley
Our syrah (you know, the one that got the GOLD MEDAL at the San Francisco Chronicle Wine Competition) shines when paired with smoky, salty and bitter foods (ham, bacon, and greens like asparagus). Refined and sensual, the syrah has firm tannins and dark plum overtones with a hint of raspberry and flowers throughout. There are many syrahs out there right now that are all fruit and no backbone, and when paired with food, they bury all the flavors. The Volcano Vineyards Syrah is subtle and complex and lower in alcohol than the current fashion, which makes it very food friendly.

THIRD COURSE
Herb Crusted Tri Tip with a Volcano Vineyards Merlot shallot sauce and served with horseradish smashed red potatoes
Volcano Vineyards Merlot 2004 Rogue Valley
Admit it – you secretly like merlot. And our merlot will convert your friends, even if they take their wine advice from the drunk, unpublished writer in “Sideways.” Besides, he's FICTIONAL, for Pete's sake. Anyhoo - Polished, with smooth, controlled tannins, our Volcano Vineyards Merlot shows layers of spice and black cherry, jammy with hints of cocoa. It pairs well with savory foods like mushrooms, cured ham, parmesan cheese, seaweed, asparagus, most fish and meat. In other words, foods rich in umami, the elusive “fifth taste.”

DESSERT
Key lime Tart
Harris Bridge Pinot Gris Dessert Wine 2005 Willamette Valley
Pinot Gris has hints of citrus which are accented when paired with the Key lime tart. Both dessert, and dessert wine, are balances of acidity and sweetness. Modeled after the German Eisweins (aka Ice Wine), the wines of Harris Bridge are crafted by allowing the grapes to reach the optimal balance of sugars with acidity, then the grapes are picked, frozen and pressed. The resulting wine is more concentrated and lush – and more versatile – than the typical, sweety-sweet dessert wine. And how cool is it that they are doing something different in the Willamette Valley?

We have a few spaces left - call the Tatsing Room today to reserve your spot!
541.617.1102
www.volcanovineyards.com