Touché Presents a
Pinot Noir Tasting
With Jim Anderson of Patricia Green Cellars
Wednesday, March 26, 2014
We received the call the day our Spring Newsletter was mailed. Mr. Jim Anderson 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 his 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 Wild Mushroom Soup Cappuccino, Truffle Espuma
Seasonal wild mushroom soup topped with truffle foam drizzled with Italian truffle oil, garnished with micro greens.
Pinot Noir “Reserve”, Willamette Valley, Oregon
Pinot Noir “Balcombe Vineyard”, Dundee Hills•Willamette Valley, Oregon
Norwegian Steelhead Salmon Trout, Pinot Noir Shallot & Petit Shiitake
Char-grilled Norwegian Steelhead Salmon trout, caramelized shallots and petit shiitake mushroom reduction, braised frisée.
Pinot Noir “Estate”, Rabbit Ridge•Willamette Valley, Oregon
Pinot Noir “Olenik Wadensvil Vineyard”, Chehalem Moutntain•Willamette Valley, Oregon
Roasted Maple Leaf Duck Breast, Cassoulet
Napa cabbage timbale filled with root vegetables and cannellini beans, topped with roasted duck breast and duck glace viande, finished with a rich duck broth.
Pinot Noir “Ana Vineyard”, Dundee Hills•Willamette Valley, Oregon
Pinot Noir “Freedom Hill Vineyard”, Eola Hills•Willamette Valley, Oregon
Stewed Fruits, Madagascar French Vanilla Bean Ice Cream
Stewed tree fruits in Pinot Noir served over an almond tuile with Madagascar French vanilla bean ice cream, Pinot Noir glaze.
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