Late summer in Oregon is all about our abundant harvest. Blueberries, boysenberries, corn, tomatoes, chilies, squash and more give us a reprieve from the ubiquitous kale of winter (while salmon begin their fall run even in August close to the coast in Astoria) to lay a foundation for a wild array of dishes from raw to grilled. Fresh and bright is the order of the day, and the best wines reflect that. Acidity trumps tannin, being suited for lighter, summery fare – like a squeeze of lemon on a bed of greens – so our cool-climate whites and reds (Pinot Noir, Gamay, Pinot Gris, Riesling, Chardonnay) with less oak will always pair elegantly, and not overwhelm a dish’s nuance.
A summer favorite at the winery, we recommend Ahi Poké paired with Chardonnay or Pinot Gris as the perfect pairing to start your end-of-summer get together.
Leave a Reply