By: Laurie Wallin
Capital Cooking Contributor
On Thursday, April 30, Boss
Shepherd’s hosted Teutonic Wine Company and winemaker Barnaby Tuttle for an
unforgettable evening. Paired with 4 delicious courses from Chef Jeremy Waybright,
the wines showcased Tuttle’s talents, with guests having the opportunity to try
wines that ranged from a Rose of Pinot Noir to a Pinot Gris. Tuttle produces German-styles wines with Oregon grapes – using old vines and a
“roots deep” approach, his wines are balanced, refreshing, and are drinkable
alone or elevated when paired with food.
The evening began with a 2010 Immich-Anker
Enkircher Riesling Sekt Brut from Mosel, Germany; the wine was refreshing and
slightly sweet and is made in the Méthode Traditionnelle (traditional method
for producing Champagne wines).
The first course, paired with the
2014 Crow Valley Vineyard Riesling (Willamette Valley, OR) was a salmon tartar
with sweet dry corn and chervil. The salmon was fresh and the crostini had a
nice crunch, and the Riesling provided a sweet contrast to the spicy, tangy
mustard.
The next course was a foie gras
with Seville oranges, cauliflower and lardon paired with a 2013 Pinot Meunier
from Borgo Vineyard (Willamette Valley, OR). The foie gras was incredibly
tender with bacon serving as a hearty complement along with mushrooms that were
braised in the wine. This course went beautifully with the wine; one of the
more earthy wines I consumed that evening.
You can’t hear “Boss Shepherd’s”
without immediately thinking of their fried chicken and I was thrilled to see
that as the third coursre. The Petite Poulet was served with an apricot
marmalade, mint, and pecans and beautifully complemented the 2013 Pinot Noir
Bergspitze from the Laurel Vineyard (Chehalem Mountains, OR). The fried chicken
was crispy, beautifully seasoned, and was tender and juicy. An unexpected, but
delicious, pairing with the Pinot Noir.
The evening concluded with a 1999
Riesling Icewine from Immich-Anker Enkircher in Mosel, Germany. This wine was
paired with an almond ricotta cake, which was crispy with a nice, warm, gooey
center.
It was an unforgettable
evening and sparked my interest in learning more about wines from Oregon, as well as return to Boss Shepherd's to explore more of the menu!
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