Oregon Wine and MUSEUM Project
Helping celebrate the 85th Anniversary of the Jordan Schnitzer Museum of Art
Tuesday, July 11, 2017
News from Brooks
Recipe, Featured Wine, Events and more...
Live the Adventure with Brooks
Experience Northern Italy & Spain
Northern Italy From $3,995 | May 27 — Jun 3, 2018
Learn about the winemaking culture of Northern Italy, from its centuries-old history to modern-day techniques. Discover wine varietals indigenous to this hilly, fertile land, and meet third-generation winemakers and families deeply rooted in tradition.
Spain From $3,495 | Oct 12 — 20, 2018
Visit wineries in the Ribera del Duero and Toro regions, discover art, and taste incredible food along the way. Come along and learn about the history and culture of this ancient region.
The Local Farmers Dinner at Brooks pays tribute to some of our favorite farmers and cheesemakers. Chef Abby’s feast will highlight purveyors Dundee Hills Food Forest, Briar Rose Creamery, and Soggy Bottom Farm Pork, complemented by produce from our own Biodynamic garden. Brooks wines will accompany the multi-course dinner, thoughtfully paired by Chef Abby and Winemaker Chris Williams
Very bright floral nose, with lemon and lime blossom, mango, papaya and tropical notes. Fresh basil and thyme high notes.
Delicious ripe fruit, baked apple and pear, white peach, lemon pie, key lime, kaffir lime, blood orange and a whole basket of citrus. The wine is medium bodied, ripe but not quite sweet and highly aromatic of floral notes and herbs. Definitely getting the fresh cut basil, thyme and parsley and the wine finishes with gobs of fruit and beautiful, refreshing medium plus acid.
I really love this wine and how in balance it shows. This would be an amazing started with a fresh citrus segment salad with feta cheese. Try it with Heirloom tomatoes and burrata or halibut, avocado and squash blossoms stuffed with goat cheese. Yum.
-Chris Blanchard, MS
10% off single bottles Case and club discounts apply to the sale price!
For the pairing, I was driven to the warm, robust food of South Asia and Sri Lanka. This region has influence from Indonesia and southern India. I wanted to tie in one of my favorite condiments, Sambal, with the seasonal July ingredients available in the Pacific Northwest. Pair with 2015 Orchard Fold Riesling.
Our first Sensory 101 class was a huge success and we had a ton of fun with a great group of guests. Don't miss out on our next two classes (links below).
What is Sensory 101? Made for those just getting into wine or those wanting to expand their wine and food pairing acumen, Chef Abby will lead you through an hour that will expand your palate and your brain. Some pairing examples include: Salt, fennel pollen, olive oil, Chile pepper paste, charred/smoked meat, honey, salty aged cheese.