Valentine’s Day Dinner (on February 13th)
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Summer at Remy Wines 2019
We’ve had amazing summer at at Remy Wines! We hope you were able to make it for some of these great events.
We kicked things off with Lez Be Smart for a fun Brunch Trivia to fun raise money for the Cascades Aids Project.
Our own Diana Schultz started a class series called “How We Taste.” Diana shared the wonderful and intricate flavors of wine by exploring different flavor profiles found in foods across the spectrum 
of our palates. Our students tasted, explored and asked questions to determine why we like what we like. Classes will continue into the fall.
Once again, we invited Remy’s longtime friend chef Kate Romane and Sarah Tafel of Black Radish Kitchen for two special nights at the vineyard. The Friday Evening social had epic crudite platters, amuse-bouche, all with a fire tinged flavor from our latest addition of a BIG grill. Let the season of fire begin!
Sarah of Black Radish Kitchen with Crudite
Remy Womaning the grill.
Remy and Kate
Sharon and Jonathan with wine!
Social Scene
The party continued into Saturday with our first Fire Dinner. Summer of 2019 turned out to be a Goldilocks year; Not too hot, not too cold, just right for al fresco dinners. With five courses full of fire flavor, Black Radish really outdid themselves: buttermilk marinated cucumber, zucchini squash blossom pancake, tomato carpaccio and charred garlic, incense cedar smoked leg of lamb and summer fruit crisp for dessert. YUM! We sell out quickly, so join us next year! 
Thank you to all who attended these great wine and culinary events!
One of our good friends and wine club members, Valerie Rogers organized a fun day with a crew from Portland Vespa Riders. We were the first stop on “Scoot the Valley,” introducing a whole new world to Remy Wines. Lafayette’s Martha’s Tacos provided a delicious lunch with an array of the most adorable Vespas Lone Madrone has ever seen!
We celebrate the Remy Wines anniversary each year by inviting the Portland Opera via their program Opera a la Carte down to the tasting room for Opera on the Lawn: a day of wine and music. We love being able to spread out on the grass with a picnic, glasses of delicious rose and admiring the skills of these talented artists. For both of our teams, it’s a favorite day of the year.
One of our last big events of the summer season was another great event for Bounty of Yamhill County; we are always honored to be invited to participate. Once again, we teamed up with Carmen from Nick’s Italian Cafe for a Friday night Grill and Chill. It was a beautiful evening and a chance to really enjoy the amazing community, landscape and bounty that surrounds us.
Watch for fun fall events and book your holiday farmhouse parties now, email Hannah at wine@remywines.com! Thanks for being part of Remy Wines!
Recipe Collections: Second Week Club Parties
If you joined us last week for wine club, then you ate the following and this is why and how!
d’anjou pear, honeycomb, pecorino
We seated you to platters of honey in its comb, red d’anjou pears and a beautiful Pecorino (Italian sheep’s milk cheese). We made the platters prettier by adding some color in the form of pea shoots and rosemary flowers. The pear and honeycomb leapt right out of our 2018 Fischerman’s Pinot Gris, the saltiness of the cheese balanced it all out. Many asked — I found whole trays of honeycomb at Barbur World Foods on Barbur Boulevard, a true delight. If you haven’t stopped there yet — do.
The second course was all local focus, highlighting our friends at Even Pull Farm; I really couldn’t be more impressed with the consistently high quality of their produce. Look for them at the McMinnville Farmers’ Market this year. I built this course off of what they had in season.
Orchiette pasta with rapini and green garlic.
To be honest, I was originally inspired by their arugula — it was so peppery and a delicious pairing with the Dolcetto but it bolted…c’est la vie or c’est farming. I was fairly committed to the idea of a pepper component with the Dolcetto by that point, but I also wanted to bring out some of the more subtle flavors in the wine. We served you orchiette with green garlic — mild compared to traditional garlic application — and rapini. Rapini can get a bad rap for being bitter, but this was sweet and delicious!
To make this dish, I sauteed, over low heat, the green garlic, pignoli (pine nuts), fresh chopped oregano and maybe or maybe not some lemon rind — depended on my mood/palate. I brought the pasta water (salted always) to a rolling boil and threw in the
Paired with 2016 Jubilee Dolcetto
chopped Rapini, let it cook for a few moments then added the orchiette. Brought it all back to a boil, strained it, tossed it with the green garlic then finished with olive oil, shaved Parmesan and freshly ground black pepper. I used my stone mortar and pestle to grind the pepper, as with many things in life, the process dictates the product. I never buy pepper unless it’s still in peppercorn form — freshly cracked black pepper is a flavor far and apart from “black pepper.”
Lastly, we served Porchetta with fresh orange zest over the top. The
Nick’s Porchetta
Porchettas were cooked in a deep pan with a shallow pond of our Pinot Gris, bay leaves, chili peppers, peppercorns and rolled with fennel seed, garlic, chilis. When cooking Porchetta, go low and slow, “baste” occasionally and cook uncovered “until the outside is gorgeous, crispy, mapl-y brown,” that’s what Carmen said when I picked them up. It’s always important to give credit where it’s due, and if you’ve had Nick’s Italian Cafe Porchetta (and now you have) you would understand why I asked to pick up uncooked Porchetta from Carmen — leaving me just to cook them off. Speaking of Carmen — two events to make note of:
- Portland Opera on the Lawn, Sunday, August 18th at 2pm. (Yes, Carmen is named for the Opera.)
- Bounty of Yamhill County with…Carmen! from Nick’s Italian Cafe. (It’s an honor to again be included in this event.) Friday, August 23rd.
I cooked each Porchetta for about 3.5 hours then let them rest for at least 1/2 hour. The longer they rest, the easier they are to slice.
Remy and her mom, Joan.
Going back to giving credit — when we were in recipe testing stage — it was Erin that said the Porchetta would be better with some citrus to really tie in the Sangiovese. The truth is, we have a cracker-jack team and they make my job easy. I know they…Erin, Hannah, Diana, Sharon and Jonathan took great care of you. You may not have seen, but we also couldn’t do this without Annika, Ralph and Dan. And of course, my Mom, who I mentioned in the last post, helped us prep for several of the parties. It’s a team effort to deliver something extraordinary ever time.
Hannah and Sharon
For dessert (most days) we served the 2014 Barbera, which is now sold out!
Oh you vegetarians…I almost forgot. I roasted fennel bulbs with garlic, cippolini onions, carrots, tossed in a 30 year aged balsamic. I was trying to pull out the same elements in the wine with your dish as I was with the Porchetta!
We have another series coming up, so look for one more set of recipe collections. Thank you for being club members and for challenging me to deliver something fantastic every time.
xo
R
Buon Appetito!
