Oregon Wine and Travel Project,
Sampling Wines from Oregon and Around the World (But Mostly from Oregon)
Thursday, March 9, 2017
News From Brooks
Spring Recipe, Vineyard Update, Events
Chef Abby has done it again, this time giving us a springy and, um, Easter-y?, combo of spring peas, pistachio, mint, and citrus-infused fromage blanc. Pair it with our featured wine, the 2016 Amycas, and you have a match made in heaven.
Try it daily in our Tasting Room. 3oz. pour and pairing is $15.
White flowers, peaches, honeysuckle and gardenia. Such aromatic and beautiful aromas. Orange and citrus blossom, pear, peach and rose petals.
On the palate the wine is so perfumed, lychee, grapefruit, apricot, potpourri, melon, lemon, spice, sorrel and green herbs. Medium weight with bright acidity and an exotic mid pallet of tropical fruit and spice. A hint of sweet flowers, ripe fruit and pear and peach juice. So beautiful and complex, with a finish of slight bitterness and perfume over a faintly mineral undertone.
Another wonderful pairing with white meats, chicken pork and sausage and sauerkraut. What an interesting pairing with a Reuben sandwich, but probably amazing with a curry or roasted chicken and root vegetables.
Winter time at Brooks means time for rest, both in the vineyard and the gardens. At the beginning of the season, we welcomed five new chickens at Brooks to diversify our farm system and provide fresh eggs for the kitchen. "The ladies" also provide an extra boost to our compost piles through our incorporation of their spent bedding and manure, which is high in Nitrogen.
In Biodynamics, this is also the time that our planet's earthly forces are drawing in and taking a deep breath before the warmer months ahead. So, like the land, we too use this time to look inward and reflect on our previous growing season in an effort to learn and shape our plans for the upcoming year.
Already, we are busy mapping out our rotational crop plans in the kitchen garden. Going from roots and tubers to legumes and leafy greens, we'll preserve the health of our soil in the upcoming seasons by planting with consideration to what was grown there before it.
Through the dedicated use of this piece of land for growing food, we are excited to be able to work in conjunction with Brooks chef, Abby McManigle, to give you fresh and thoughtful food pairings and offerings, utilizing the Biodynamically farmed fruit and veggies from our garden to your table. Cheers!
Experience it at Brooks
The Great American Eclipse
On August 21st a rare astronomical event will be directly over Brooks: a Total Solar Eclipse! Hotels, inns, and B&B's have been sold out for months. People are flooding in from all over the world.
Why fight all of that? Instead, stay the night with us, or join us on the day of the eclipse for a celebration of all things solar. We have a very special guest, as well as wine, food, activities, and everything you need to safely view the eclipse.