From a Chef’s Perspective

From a Chef’s Perspective: A (Relaxed) Guide to Food & Wine Pairing

From a Chef’s Perspective: A (Relaxed) Guide to Food & Wine Pairing

There is a universal assumption that chefs always eat like gourmands, and for the most part that is not the case. Although most chefs like myself love indulging in a meal worthy of being deemed “over the top”, there is a bigger and more real spot in our hearts for the foods that comfort us, remind us of childhood, or that allow us an escape from the pretension of the fine dining scene. Most...

Read More

Harvest Series II : Fermentation!

The Tale of Fermentation:

 

Once upon a time, humankind discovered alcoholic fermentation (I wish they had that on camera). The age old natural process of fermentation is one of the happiest mistakes of human history; aside from discovering fire which, to no one’s knowledge, could have rightfully been inspired by the consumption of a delicious fermented beverage... who is to say? The process of alcoholic fermentation, which begins with the sun and ends in the glass requires very...

Read More

From a Chef’s Perspective: Harvest Series Part I

These temperatures may be deceiving, but harvest is indeed here! We thought this would be a good time to break down the winemaking process for our readers. There is so much work that goes into making our wine, and a lot of the process is still unknown to most of our customers. One of the greatest perks of working at a small winery is we can satiate our curiosity quite easily- all we have to do is walk right into the vines, or peek into our facility (making sure not to get in anyones way). We hope...

Read More

From a Chef’s Perspective: Pinot Blanc Day is (almost) here!

We are just 6 days away from Pinot Blanc Day! In case you missed it last year, Pinot Blanc Day is being held this Sunday, August 23rd at our Oregon Road tasting room all day. We will be pouring complimentary flights of our 2012, 2013, and 2014 vintages of Reserve Pinot Blanc. (Music by Bryce Larsen 1-4pm)

What makes a Pinot Blanc so special?

Pinot Blanc is a really cool grape. It is actually a mutation of Pinot Noir and can have a very pretty pink/orange hue on the grape itself. The wines...

Read More

From a Chef’s Perspective: The oysters are coming!!

With oysterfest just 2 days away I couldn’t help but reflect on the wonder of those delicious bivalves. Sometimes you go your whole life eating something and don’t even stop to think about it, how it got to you, or what makes it so, so good. If you haven’t given oysters a chance, I really can’t blame you. They are so weird, so mysterious, and you don’t see them growing on a sprawling farm field or moseying around with the cows and chickens. But, what you should know is that their appearance...

Read More

From a Chef’s Perspective: Fresh Hampton & Lieb Cellars Wine Dinner

One of the greatest things about working in the Long Island wine region are the opportunities that arise to connect and work with local restaurants. If you are a food and wine enthusiast and haven’t already considered attending a wine dinner, you should. The menu is usually curated to suit the wines being presented, and oftentimes there are ingredients and preparations that are not found on the regular menu. The curation of a special menu combined with the presence of a winery representative is...

Read More

Dessert Wine; what it is, and what it isn’t

Dessert wines are often misunderstood, and don’t get the appreciation they deserve when they are consumed out of context. What is often mistaken for a regular drinking wine that is “too sweet” or “syrupy”, should actually be praised for those exact qualities. The complexity and depth of a great dessert wine is best appreciated when it is consumed with one of its many possible food pairings alongside.

Let’s start with the basics…

In general, sweet wines pair very well with...

Read More

Bridge Lane Rosé: The Versatile Complement

Every vintage of our Bridge Lane Rosé has been made in the dry style, and many of our guests are pleasantly surprised by this. Slowly but surely, the common misconception that Rosé is always sweet seems to be slowly dissipating. We are so excited that rose is making a comeback in a very big way. For years this misunderstood wine stood on shelves, with most passers-by unaware of its character and versatility.

The beauty of dry rosé is that is shows bright acidity one desires from a white...

Read More