With Winemaker/Proprietor Patty Green of Patricia Green Cellars
Thursday April 23, 2015
We received the call the day our Spring Newsletter was mailed. Patty Green Winemaker and the co-owner of Patricia Green Cellars in Oregon was traveling through Cleveland and wanted to know if we were interested in a petite wine dinner featuring six pinot noirs from her award winning winery. We said Yes! We have always had one of Patricia Green Cellars pinot noirs on our wine list. We thought it would be interesting to showcase five pinot noirs from different AVA located throughout the Willamette Valley.
Patricia Green Cellars is located in the Ribbon Ridge district of Yamhill County on the 52 acre estate purchased in 2000 by Patty Green and Jim Anderson. The winery, and thus the two friends, are noted for producing a tremendously broad selection of Pinot Noirs from far flung vineyards representing some of the better sites in the Ribbon Ridge, Dundee Hills, Chehalem Mountains, and the Yamhill-Carlton growing regions. We look to produce Pinot Noirs that show the distinctions of the sites we work with. All of the vineyards we either maintain or purchase fruit from are extremely well-tended sites that seek to grow the best fruit possible through rigorous attention to detail on every single vine.
Cream of English Pea Cappuccino, Goat Cheese Espuma
A amuse bouche of puréed English pea soup, topped with a goat cheese foam.
Sauvignon Blanc, Willamette Valley, Oregon, 2014
Cream of Seasonal Wild Mushroom Soup, Morel Mushroom
A timbale of brunoise of seasonal morel mushrooms flavored with fine herbs, finished with a mushroom purée and micro greens.
Pinot Noir “Reserve”, Willamette Valley, Oregon 2013
Pinot Noir “Balcombe Vineyard”, Dundee Hills•Willamette Valley, Oregon 2012
Braised Duck Leg Confit, Glace de Viande
Braised Maple Leaf Farms Duck confit served in its natural juices, with stewed lentils and a jardinière of root vegetables, garnished with julienne celery and carrots.
Pinot Noir “Estate Old Vine”, Rabbit Ridge•Willamette Valley, Oregon 2012
Pinot Noir “Etzel Block”, Rabbit Ridge•Willamette Valley, Oregon 2011
Char-Grilled Ohio Proud Pork Tenderloin, Cherry Glace de Viande
Grilled Ohio Proud pork tenderloin with a roasted sun-choke mousseline
topped with a cherry glace de viande, sweet potato frills.
Pinot Noir “Durant Madrone Vineyard”, Dundee Hills•Willamette Valley, Oregon 2012
Pinot Noir “Freedom Hill Vineyard”, Eola Hills•Willamette Valley, Oregon 2012
Oregon Rogue Blue Cheese, Hazelnut Tuile
Oregon blue cheese served over stewed fruits in a pinot noir reduction, topped with a hazelnut tuile. Raw cow milk blue cheese, aged 90 days in Roquefort modeled caves, it is an approachable blue with firm, buttery paste, clean, briny flavor, notes of sweet cream and veins of mellow, earthy blue molds blooming throughout.
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