Vintage
Press
January
25, 2008
Winery
Happenings
This winter has had it’s
share of rain, cold weather, a bit of snow with lots of mud for the
young pups to track around the winery. The tanks are full, the barrel
room is stacked, and visions of bottling the whites are starting to
surface. We are enjoying
the 2007 vintage in both the barrel and the tank and are looking forward
to another award winning vintage!
New Releases:
2005 Riesling
Willamette Valley- Been waiting for a dry Riesling? Our 2005 is dry
in style and full of complexity! The nose is loaded with citrus, mineral
and a hint of pear. This
wine is a great match with this newsletters Tandoori
chicken.
2005
Pinot Noir Vintner's Blend - Blending the top
barrels for BeckenRidge (33%) and Dunn Forest (67%) vineyards has created
this beautiful and incredibly aromatic Pinot Noir. Black cherry and blackberry with
notes of cedar lead into a nicely structured wine with a core of
delicate acid and a lingering fruit
finish.
Mary
Airlie
Sightings
Friday Feb
8th for Taste of Italy 6pm- If you have not been to Pizza King in Albany for Taste of Italy you have missed a truly
culinary event in the valley.
Here is the
menu and I will be there with you favorite Airlie Wines.
Call
541-926-9468 for reservations.
Ravioli Nudi
con Noci e Salvia al Burro (Florentine inspired … Sage, Walnuts &
Finished with Gorgonzola Sauce
Braciole di
Maiale alla Vecchia Bologna (thick center cut pork chop stuffed and
grilled ) Served with Manicotti
Caesar
Insalata
Spumoni
Amarettini
Feb 22,
23 & 24th Newport Seafood and Wine
Festival Newport
Oregon
March 1st
Tasting room opens for the season!
Open Weekends or by appointment!
March 7, 8
and 9th McMinnville Food and Wine Festival at the
Evergreen Museum in McMinnville Oregon
Buena
Vista
House
Valentine’s
Dinner Feb 14 &15
Pick a night
but be sure to call Claudia for Reservations
503-838-6364
Mushroom
Tart
Roasted Red
Pepper Bisk
Choice
of:
Mushroom
Stuffed loin of Lamb w/pinot reduction & pomegranates sauce served
with wild rice and carrot pilaf
Spinach Crab
Lasagna in an Asiago Chardonnay Sauce
Pear
Gorgonzola fresh green salad with candied
nuts
Dessert your
choice of Back cherry Clafoutis or Chocolate Hazelnut torte with
brandied cream
Live Music
completes the evening
All of your
favorite Airlie Wines will be available with a
flight choice to match your
dinner.
$40 per
person (beverages, wine and gratuity not
included)
During February Buena
Vista House is open to the public on Friday evenings,
Saturday & Sunday Brunch by reservations call 503-838-6364.
Feb 22
Claudia's Choice
Feb 29 Pizza
nite
Tandooi
Chicken w/ Masala-Spiced Potatoes
Gourmet Magazine featured this Lillian
Chou recipe in May. Elizabeth brought me dinner one night
& I enjoyed it very much. I think you will enjoy this too and don’t
forget to serve this with your favorite Airlie wine.
Tandoori
Chicken
Removing the skin from the chicken legs
and thighs allows the spices in vindaloo paste to penetrate the meat,
while yogurt locks in moisture ding cooking.
1 Cup plain yogurt (not low-fat;
preferably Greek style)
¼ cup chopped fresh mint
leaves
¼ cup chopped fresh
cilantro
2 Tablespoons Vindaloo paste (preferably
Patak’s brand) See internet recipe below
1 teaspoon
salt
¾ teaspoon black
pepper
6 whole chicken legs (skin
discarded)
Put oven rack in middle preheat to
500F
Stir together all ingredients except
chicken in large bowl. Coat
both sides of chicken legs well with yogurt mixture and transfer to a
broiler pan.
Roast chicken until charred in some
spots cooked through 25-30 minutes
Vindaloo paste (can’t find it make it)
2 Tablespoons Cayenne
4 Tablespoons
Cumin
2 Tablespoons
turmeric
2 Tablespoons ground
coriander
2 Tablespoons black
pepper
2 Tablespoons hot mustard
powder
2 Tablespoons
salt
2 teaspoons ground
ginger
1 teaspoon
cinnamon
¾ cup white
vinegar
½ cup vegetable
oil
Place all the spices and salt in a
mixing bowl and stir in the vinegar. Form a
paste.
Heat the oil in a sauce pan over medium
high heat and add the paste.
Reduce heat to low and stir to make sure
the spices do not stick. Stir for 8 minutes without putting you face too
close as the spices are strong! Set aside to cool. Put in a jar for
future use, it will keep indefinitely in the frig!
Masala-Spiced
Potatoes
Cube 2 lbs of
potatoes
3 tablespoons of vegetable
oil
½ teaspoon cumin
seeds
½ teaspoon
salt
½ teaspoon
pepper
¼ teaspoon
turmeric
¼ teaspoon ground
ginger
Pinch of ground
cloves
Put oven rack in middle at 500F Use same
oven as chicken!
Evenly coat the potatoes and place in a
shallow heavy baking pan.
Turn once or twice until brown and
tender.
Bring me dinner with your
favorite recipe and you might make the next
newsletter!
Do
you have a wine buddy who would enjoy receiving this mailing?
Please send e-mail addresses to: airlie@airliewinery.com
Attention:
Mary. Or just send us your comments, compliments, recipes
or wine trivia. If you would rather not be included in our Vintage Press
Club, let us know and we will sadly remove your name from our
list.
