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August 30, 2010
About the Pinotfile:
The PinotFile is a unique biweekly online newsletter dedicated to keeping readers apprised of news in the pinotphile world including latest releases, wine reviews, winery news, winemaker profiles, what to buy, and how to get your hands on it. The Prince of Pinot, Rusty Gaffney, finds the small and larger producers that offer the ultimate in Pinot Noir satiation. No scores, no pretentiousness, and no unwarranted criticism. Explanation of the PinotFile scoring system
Lange Estate: Exceptional Wines in 2008
David and Diana Lett began the age of modern winegrowing in the Willamette Valley in 1966, with others such as Dick and Kena Erath, Dick and Nancy Ponzi, Susan and Bill Sokol Blosser, and David and Ginny Adelsheim following shortly thereafter. They were all seeking the same goal: to successfully grow Pinot Noir in a region previously considered too cold to ripen the grape that not only liked cool but was cool itself. These pioneers proved the naysayers wrong and before long, there were several thousand acres of Pinot Noir thriving in the Willamette Valley.
Don and Wendy Lange were to plant their claim in the Dundee Hills of the Williamette Valley in 1987, only a half mile from Domaine Drouhin Oregon, the 100-acre estate founded the same year by Robert Drouhin of Maison Joseph Drouhin of Beaune, Burgundy. The Lange’s small property was very modest in comparison, and when the Lange’s released their first commercial wine in 1987, they located their tasting room in the basement of their farmhouse, a homey venue that was to host many wine lovers until 1999. Today, the Langes have a modern winery and tasting room with panoramic views of the Cascade Mountain Range and the Willamette Valley landscape below.
The Lange’s chose to specialize in Pinot Noir, Chardonnay and Pinot Gris. The latter variety is of particular significance as Don was the fourth to plant Pinot Gris in the Willamette Valley and the first to release a barrel-fermented reserve. The wine is still produced today and is considered a benchmark for the varietal in Oregon.
Don’s talents as a winemaker were to bring quick success to Lange Estate Winery & Vineyards (noted wine writer Hugh Johnson called his work as winemaker “brilliant”). He strikes you as an unassuming sort with a twinkle in his eye (he would make a magnetic Santa Claus), but when you delve into his background, you find that he as an extremely talented singer-songwriter whose tunes have been sung and recorded by Pete Seeger, Christy Moore, and Kate Wolf, among many others. As his website (www.donlange.com) proclaims, “He is, simply, the finest songwriter to make great new world Pinot Noir and the best winemaker to ever write great
songs.”
Don attributes a large part of his success to his spouse, Wendy, who as CEO tends the day-to-day business of running the winery, the tasting room and the ever-present cadre of winery dogs. The Lange’s Shetland sheepdog, Lucy, is the September 2011 cover dog in the Wine Dogs USA calendar (www.winedogs.com). She has managed to imbibe the winery with a homey, welcoming atmosphere, and visitors are treated as if they were long time friends.
 Jesse & Don Lange at Lange Estate Winery & Vineyard The third, and youngest member of the Lange family winery business is Jesse, a handsome, gregarious youth who is built like a major college football defensive back. Jesse joined the winemaking team in 2004 after his education. At the age of 20, he traveled to Central Otago, attending Lincoln University in Canterbury on an
exchange program from Oregon State University. Enrolled in the enology and viticultural program there, Jesse was dirt poor and had to sell eight fishing rods that he had brought with him from Oregon to help pay the bills. This was not an easy decision as Jesse is an avid fisher and the flies that are prominently displayed on the Lange Estate labels reflect this passion.
Jesse is very active in the Oregon wine industry, serving on several industry boards including the Dundee Hills Winegrowers Association, Oregon Pinot Camp, Willamette Valley Wineries Association and ¡Salud! Oregon Wine Auction.
Today Lange Estate is known for its exceptional wines from grapes grown on the 40-acre winery Estate Vineyard (35 acres of Pinot Noir, 3 acres of Chardonnay and 2 acres of Pinot Gris) that has plantings dating back to 1988. To supplement their 17,000 case production, the Langes buy additional fruit from top notch vineyards in the surrounding appellations. Their long-standing relationship with these sites have allowed the winery to establish a well-deserved reputation for consistency in their wines. Currently, the father and son duo bottle six different Pinot Noirs.
I visited Lange Estate after this year’s IPNC, toured the facility, tasted some precocious 2009 Pinot Noirs out of barrel, and sat down with Don and Jesse to sample wines from the 2008 and 2009 vintage. Three of the Pinot Noirs (Three Hills Cuvee, Estate Vineyard and Freedom Hill Vineyard) were tasted before IPNC at home, the striking quality of the wines prompting my visit. All the wines provide amazing fruit intensity at moderate alcohol levels framed with beautiful balance. Jesse notes that all the 2008 Lange Pinot Noirs are slowly showing better since bottling, but he advises patience for full enjoyment. The Lange Pinot Noirs in 2008 from Dundee Hills show more blue and black fruit than usual.
2009 Lange Reserve Willamette Valley Pinot Gris 12.9% alc., 900 cases, $22. Aged 5 months in neutral oak puncheons which lend weight and texture to the wine. Primarily sourced from Yamhill Vineyards with some Eyrie Vineyard fruit planted in 1984. The flagship white wine from Lange. The aromatics are enticing, featuring scents of cut flowers, topical fruits and melons. Moderately rich on the palate with flavors of peaches and citrus zest with a mildly creamy mouth feel and a clean finish. A benchmark for Oregon Pinot Gris and a wine to cozy up to with roasted chicken or grilled salmon. Very good (+).
2009 Lange Three Hills Cuvee Willamette Valley Chardonnay 13.2% alc. Debut release from three vineyards in the Northern Willamette Valley – Lange Estate Vineyard, Freedom Hill Vineyard, and Durant Vineyards. Partially fermented for 6 months in stainless steel and neutral French oak. All Dijon clones. Similar in style to the winery’s Pinot Gris with bright, effusive fruitiness. Tropical fruit notes are prominent on the nose with hints of honeysuckle and Juicy Fruit. Bright and crisp on the palate with intense tutti fruiti, apple and citrus flavors rounding out a very refreshing wine. Good.
2008 Lange Reserve Willamette Valley Pinot Noir 13.7% alc., 1,500 cases, $32. Released November 1, 2009. Aged 11 months in 40% new French oak. Comprised of the most complex wines in the cellar, this is a multi-vineyard wine. All twelve vineyard sites are contributors which includes every soil type in the Willamette Valley and several appellations. Lovely aromas of dark red berries, cherries and a hint of nuts and alcohol. Rich and full-bodied on the attack with flavors of red plums, dark berries, cola and coffee. Caressing tannins and a silky texture with some fruity persistence on the finish. Good.
2008 Lange Three Hills Cuvee Willamette Valley Pinot Noir 13.5% alc., 720 cases, $40. Released May 1, 2010. A blend of grapes from Lange Estate Vineyard, Freedom Hill Vineyard and Yamhill Vineyards (1/3 each). This bottling debuted in 1997. Aged 12 months in 50% new French oak barrels. Moderately deep reddishpurple color in the glass. Very pretty aromatics featuring black cherries, black raspberries, savory spices and a hint of seasoned oak. Very tasty, even decadent flavors of darker red fruits with hi-toned spiced cherry and red licorice notes. Moderately rich with fine, sandy tannins and bright acidity. Can easily be drunk now, but will be even better with more bottle age. Very good.
 2008 Lange Estate Vineyard Dundee Hills Pinot Noir 13.5% alc., 295 cases, $60. Released May 1, 2010. Aged 12 months in 50% new French oak barrels. Dark reddish-purple color in the glass. Very complex aromatics that constantly change in the glass revealing a diverse perfume of dark fruits, baking spices, underbrush, toast and smoke. Charming dark red and black fruit profile with well integrated oak toast and spice. Impressive persistence on the aromatic finish that sails along. Big, yet more demure than the Freedom Hill bottling with more emphasis on redder fruits. Beautifully composed with welcoming harmony. Definitely needs more time but can be a dinner table centerpiece with decanting. It is wines like this that make Pinot my paramour.
2008 Lange Freedom Hill Vineyard Willamette Valley Pinot Noir 13.5% alc., 250 cases, $60. Released May 1, 2010. Lange has been sourcing fruit from Freedom Hill Vineyard since 1990 and began making its namesake single-vineyard Pinot Noir in 1996. Typically, the wines from this vineyard have more structure and tannins, making it a very age worthy wine. Moderately dark reddish-purple color in the glass. Restrained aromas of black cherries and blackberries on the nose with smoky oak taking charge. Big and juicy, thick and viscous, with serious fruit intensity. Dark fruits dominate the profile with an underlying earthiness. Mildly firm tannins reel in the massive fruit, and need time to soften. This is a huge wine that will make many California Pinots seem wimpy by comparison. Needs time to shed its oak and tame the explosion of fruit. An amazing gulp of old vines fruit. Ride this wine to heaven in a few years.
July 22, 2010
 July 15, 2010
Due to extremely favorable weather, bloom happened very fast. We had around 5% bloom on July 6th and were totally wrapped up by July 11th.
With the soil moisture being relatively high, vigor is something we are keeping pace with via shoot positioning, moving wires up the VSP trellis system, leaf-pulling, and hedging at the top. It’s time to get the plants concentrating on fruit rather than vegetation!
We are about two weeks “late” right now, but the forecast remains glorious and we should pick up a few days in the coming weeks. 2010 is tracking much like one of our favorite vintages of the 90’s: 1999. Which, by the way, are drinking beautifully right now as I enjoyed a ‘99 Lange Estate Vineyard Pinot Noir a couple nights ago!
Cheers,
Jesse Lange
Winemaker/General Manager
Read a recent article in Wines & Vines about the Northwest growing season thus far, with a quote from Jesse Lange.
July 14, 2010
 This past Sunday, the first annual Fueled by Fine Wine Half Marathon was held in the Dundee Hills. This difficult, yet beautiful, 13.1 mile course ended at Billick Park in Dundee, Oregon with an amazing wine tasting celebration featuring Dundee Hills AVA wineries.
Lange Estate poured the 2009 Pinot Blanc for the thirsty runners and spectators. A refreshing summer favorite, which was perfect for the mid-80’s weather!
Team Lange was represented well, with the first two team members finishing 15th & 16th out of 777 runners! We had about 25 runners sporting the “Team Lange” shirts, which were the talk of the race. Congrats to the whole team for finishing!
 The first three "Team Langers" to finish the race. (Mike Zulauf, Chase Whitney, & Ryan Sherlock) The entire event was expertly organized and executed, especially for being the first year! Most of the runners agreed with the race tag line: “You won’t run your best time- but you’ll HAVE your best time!” The grueling hills were soon forgotten with the taste of world class wines, and everyone was looking forward to doing it again next year. Here’s to a fabulous event!
 A well deserved glass of Lange Estate Pinot Blanc after the race. GO TEAM LANGE!!
July 3, 2010
 View from Yamhill Vineyards B&B Making exceptional wine requires exceptional grapes, sourced from growers as dedicated to their craft as we are ours. The Lange family has steadfastly maintained strong relationships with great growers throughout the Willamette Valley — some spanning decades. Yamhill Vineyards, owned and managed by Ralph and Sue Stein, has been on the Lange vineyard roster since the early days, starting in 1987. Yamhill Vineyards provides a great deal of fruit for Lange Pinot Gris Reserve, Pinot Noir Three Hills Cuvee, and all of the fruit for the limited-production and highly-sought Pinot Blanc and Pinot Noir Yamhill Vineyards.
The realm of wine can sometimes seem lofty and overwhelming. When you break it down to its respective components, though, it’s very organic and approachable — from my bucolic standpoint, anyway. It really begins with farmers and winemakers, passionate about their pursuits, excelling to put before you a fine beverage you enjoy usually with the comforts of good company, good food, and maybe some good tunes. Kahlil Gibran wrote, “Work is love made visible.”
 Eremurus Blooms And so it is with the Stein family at Yamhill Vineyards. In addition to farming 20 acres in the Yamhill-Carlton District, they also operate a Bed and Breakfast onsite (which I knew) and a flower business, growing and shipping stately eremurus to florists across the country (which I learned).
Sue had always wanted to host our tasting room staff at the B&B for one of her classic breakfasts and a tour, and we finally decided on Monday, June 28.
The drive to Yamhill Vineyards, winding along Highway 240, is beautiful in itself, and the B&B is secluded off a dirt road, nestled in garden foliage, vineyard blocks, and eremurus plantings. A massive deck with valley views spans one side of the inn, and vaulted ceilings and windows make for an impressive great room. There is a cozy feel to the place, as if you’re visiting a cherished relative — which, in a way, is how it is for us.
 Paula and I with Ralph and Sue Sue and Ralph greeted us on the deck, and while Sue showed Joanne and Paula the charming koi pond visible from the deck, I peppered Ralph with a few vineyard questions. Once inside, Sue gave us the full tour, and then we sat down to a lovely table off the great room for what stands as the biggest breakfast I’ve had in some time. (Looking out into the vineyards and watching yellow finches through the window at a nearby feeder were nice accents).
Sue prepares homemade goodies from our local bounties, down to the Yamhill Vineyards Pinot Gris juice she serves with breakfast (it blows the Concord stuff out of the water, I’m not afraid to admit). We started with fresh fruit salad, followed by homemade granola and yogurt. The highlight (and house specialty): baked French toast smothered with blackberry preserve and a large dollop of fresh whipped cream. And we finished with a scoop of bright Pinot Blanc sorbet. For those who are sugar shy, Sue also has some great egg recipes she prepares.
 Going to See the Vineyard!!! After breakfast, Ralph hopped in his truck and led us to the vineyard blocks that provide the Pommard clone Pinot Noir for our Yamhill Vineyards bottling, and the fruit for our Pinot Blanc. After tasting these wines and pouring these wines and talking about these wines, it was slightly magical to finally see their source. I liken it to visiting the homestead once inhabited by your great, great grandparents (okay, I’m a geek). The aspect is different, and the Willakenzie soil is much more taupe than we’re used to on our red hill, and finally the story starts to come together.
 Paula, Ralph, & Joanne Overlooking Pommard Block Ralph, in the midst of questioning, was quick to point out that after long spring rains and sudden sunshine, the vines were requiring a lot of attention, including moving their wires up a notch for their active shoots and new leaves. It’s as if they’re clamoring for the sun as much as we Oregonian (read: Vitamin D-deficient) humanoids.
 667 Clone Pinot Noir Starting Bloom Perhaps the most exciting bit of info Ralph conveyed was that bloom had begun, though just an estimated 1% of the vineyard. We laughed a bit when he said, “Yeah, I’ll probably declare (note/record) it on Sunday,” as though he’d raise his hands and shout over the valley, “I … DECLARE … BLOOM!” Sunday just happens to be Independence Day, so maybe he’ll add a few fireworks to the declaration. We certainly think bloom is an event worthy of pyrotechnics.
A big thank you to Ralph and Sue Stein, for their hospitality and contributions to the wine world. Here’s to a wonderful 2010 growing season at Yamhill Vineyards!
May 3, 2010
 Bud Break: April 2010 All plants, young and old, have leafed out… a very exciting time of the year as the agricultural side of our operation begins to demand a ton of energy and effort. The Dijon clone chardonnay is showing about 2.5 inches of shoot growth already (also, those same very plants are partly responsible for the inaugural Three Hills Cuvee Chardonnay we just bottled last week!). We are busy planting a couple hundred pinot noir plants, dis-budding the trunks of established vines, and trying to get on top of the requirements of mowing between the rows. I feel another vintage of the century coming down the pike!
Jesse Lange
General Manager/Winemaker
April 22, 2010
 Chef/Owner Tom Collichio, Craft Atlanta. I made a trip out to Atlanta, GA last month and attended a fabulous wine dinner at Craft Atlanta. We were hosted by noted “celebrity” chef and Top Chef Judge, Tom Collichio, who flew out from NYC for the event. Tom was very thoughtful and cool, and he is an avid guitar player, so we’ll plan a concert portion next year with Don Lange!
This was one of the nicest all around wine dinners I’ve ever been a part of. There were 130 guests and the event was sold out three weeks prior to the event! Very well thought-out pairings, and well constructed menu. I brought soil samples from Freedom Hill and Lange Estate Vineyards to illustrate the effect different soil types have on the wine, especially Pinot Noir. People were taking notes on the wines/food, which was great to see folks that involved. Suffice to say that I lost my voice for the next day!
 Lange Wine Club Members, The Campbells & Mark Kirkley enjoying the first course. Several Lange Estate wine club members were in attendance, so nice to have some homers in the crowd! The five course meal included raw tuna, chorizo, pork belly, octopus, duck, and lamb loin… delish! During the main course, I poured the single vineyard designate Pinot Noirs from Freedom Hill and Lange Estate Vineyards side by side. Using the dirt to highlight terroir differences was well received. I love educating people who really want to learn!
 Me, Director Derrick Borte, and Chef Tom Collichio. I also found out that there were two “celebrities” in the crowd! A Hollywood director, Derrick Borte, enjoyed the food and wine pairings as well. It was great to meet him and hear about his new movie, The Joneses, now in theaters.
All in all, this was a fabulous event, and I can’t wait to do it again! Thank you to everyone who helped put it on, and a special thanks to Lange’s own Shani Roesner for getting the dirt samples out to Atlanta!
Cheers!
Jesse Lange
GM/Winemaker
Photography by Sara Hanna.
March 23, 2010
 Bison Burger at Double Arrow Resort, Montana I should be posting a recipe, but I must honestly admit that I have never followed a recipe when preparing burgers.
I have yet to meet a devoted omnivore who does not appreciate a good burger — layers of complimentary and contrasting flavors and textures, no utensils required. In our neck of the woods, burgers have risen above the reputation of a fast-food fix or casual backyard party staple. They’ve become gastronomically revered. And rightfully so.
 Busted! Burger overlooking Lange Estate Vineyard. I do not eat burgers regularly, but when visions of them dance in my head, I see the Slow Burger, or Farm to Fork’s ground chuck rendition (I split one with a friend tonight). Because they are not in my usual repertoire (more of a treat, I’ll admit), it makes them even more appealing.
When Chef Jody Kropf sent me the proposed appetizer menu for our Tempranillo release party, the first line read, “Mini buffalo burgers with bleu cheese and marinated onions.”
 Chef Jody's Mini Buffalo Burgers. Look closely, and you'll see their halos. SOLD.
I have been a long-time fan of bison (buffalo) meat. Grass-fed bison is nutritionally higher in protein and lower in fat than most conventionally grown beef. You’d think because of this, there would be a compromise in flavor. Not so. Bison is actually richer, sweeter, and milder than most beef.
Chef Jody’s bison burgers were phenomenal — small enough to tuck in to the curve of your palm, but big on flavor. Between pillows of buttery bun, he layered a well-seasoned and perfectly cooked bison patty, a sprinkling of bleu cheese crumbles, a smattering of tangy marinated onions, a blanket of soft but crispy butterleaf lettuce, and, finally, a douse of “secret sauce” — vaguely described by him as a combination of mustard and ketchup (there was more there, but he had to keep his secret).
 Limited-production 2008 Lange Tempranillo Jimmy Buffet sings of cheeseburgers and beer (can’t argue with him, really), but the gourmet burgers I’ve encountered lately are definitely worthy of great wine. The 2008 Lange Tempranillo had just the right amount of rich fruit, spice, and tannin to play nicely with Chef Jody’s melt-in-your-mouth interpretation.
Happy eating!
March 5, 2010
Jesse Lange and I were quite happy to receive the following e-mail from long-time Cru Club member and “distant cousin,” Jim Lange. These stories reinforce our passion for producing and sharing Lange Estate wines!
I’m a little late with this email but after you finish reading you’ll understand why (a lot of sipping).
My wife and I had a little get together recently (13-Feb). Over the holidays I mentioned to some friends that I was thinking of having a tasting party after the holidays were over. It just happened to work out that we hosted our party the same night that you hosted the Valentine’s Winemaker’s Dinner. Naturally when I realized the aligning of the stars I had to make it a Lange wine tasting. We worked our way through most of the current vintages as well as some others for contrast. We finished with the bottle that made me not just a distant relative but a faithful patron. See if you can pick “the bottle” out of the list. It goes without saying that everyone enjoyed themselves – as the picture shows.
2008 Chardonnay “Willamette Valley”
2008 Chardonnay “Freedom Hill Vineyard”
2008 Pinot Gris “Willamette Valley”
2008 Pinot Gris “Reserve”
2007 Kissyfish White Table Wine
2007 Pinot Noir “Reserve”
2007 Pinot Noir “Freedom Hill Vineyard”
2000 Pinot Noir “Three Hills Cuvee”
2005 Sangiovese
2007 Tempranillo
So now the task at hand is organizing a trip to Oregon so I can show Mom, my wife, and the “sibs” where “the bottle” came from.
Regards and well wishes,
Your Brother from Another Mother – Jim Lange
 Jim Lange & Company Enjoying Lange Wines Of course, Jesse and I were wondering exactly which wine represented “The Bottle,” (the 2000 Three Hills Cuvee Pinot was Jesse’s apt guess) so I implored Jim to divulge. He sent the following reply:
As for the “the bottle”, Jesse guessed correctly, it would be the 2000 Pinot Noir “Three Hills Cuvee”.
More of the story:
I was out in Portland in 2001 on business and was having dinner at one of the downtown restaurants (alone… so sad). It was my birthday (even more sad) and I decided to treat myself. On the wine list was a wine I hadn’t heard of before, Lange. I saw it as a sign (a good sign, not a sad sign). Since they didn’t have the selection by the glass I got a bottle… all for myself !! It was the 2000 Three Hills Cuvee. I asked the waiter where the wine came from and he said it was a local vineyard. It was a Saturday and I had Sunday to myself so I decided to visit the winery (after I slept in of course – it was a full bottle afterall). I went, I saw, I tasted, and the rest is apparent. I brought back a half case of wine that trip and joined the Grand Cru Club that day. Once I was home I started sharing with the family and friends and as seen in the pic, I haven’t had any complaints!!
All the best for 2010,
The East Coast Brother – Jim Lange
Many thanks, Jim, for your loyalty — and for sharing Lange wines. We await your visit and look forward to sending many fine vintages your way. Cheers from all of us at Lange Estate Winery & Vineyards!
February 22, 2010
What a beautiful evening it was!
I have only one regret: that I wasn’t able to take more pictures. With my partner-in-crime, Joanne Cramer-Brown, I donned an apron and conjured my mad table-waiting skills. Consequently, I was too busy shuttling food and pouring wine to exercise the camera.
 Superstar Chef Jody Kropf CIA-trained Chef Jody Kropf, as I know him, is a jack of all trades and a master of them all, too. He has been a friend to the Lange family for quite some time and has helped with harvest and winery events on numerous occasions. (In fact, this past harvest, he showed up at dawn one day and single-handedly completed every punchdown before the rest of the crew arrived. What a guy, right?) Jody has also planted his own small vineyard in the Dundee Hills, and, last fall, he and his wife became new parents. It doesn’t stop there: Jody is now working on another exciting project — opening Red Hills Market this fall.
Suffice it to say, we’re blessed to have his acquaintance. (And I must give props to his father, Rex, who helped prepare, plate, and serve dinner — personality, talent, and work ethic must be hereditary).
 Table Pretties When Jesse Lange and I were planning this dinner, we decided it would be apropos to feature an elaborate menu in honor of XOXO Day. All I had to do was convey this idea to Chef Jody, and he replied with a menu including (but certainly not limited to) King crab, lobster, truffles, bacon, foie gras, filet mignon, prosciutto, bleu cheese, and chocolate flourless cake (infused with Syrah, no less). This menu provided excellent structure for wine pairing, and we poured a great selection of Lange Estate and Domaine Trouvere wines to accompany all five courses (well, six, if you count an extra amuse bouche Chef Jody prepared: empanadas filled with duck breast, dried cherries, goat cheese, and a touch of dill). Don Lange was also kind enough to share some 1994 Lange Pinot Noir Willamette Valley from his cellar.
 The Aftermath Notable, too, is that this dinner was the first we’ve ever held in our new Formal Tasting Room (FTR). I’m excited to have such an intimate, versatile space that enables us to share Lange wines through such events. We couldn’t have asked for a better mix of guests to help with the inauguration, either — conversation was jovial and electric all evening.
We look forward to the next time we set the table for a wine dinner. In the meantime, we’ll open the FTR again soon for the release of our 2008 Lange Tempranillo (which will be served, appropriately, with Spanish appetizers). Visit our Events Page for more info, and let us know if you’d like to attend.
February 8, 2010
 
Tandoori-Spiced Eggplant and Chickpeas
with Lange Estate Pinot Gris “Reserve” 2008
With Valentine’s Day impending, you’d think I’d post a recipe containing aphrodisiacal or ridiculously rich ingredients. But I’m posting a simple and heart-healthy recipe that, at last taste, absolutely rocked with our 2008 Pinot Gris “Reserve” (which, by the way, is almost sold out). Consider it my nod to happy tickers and perfect pairings.
I cannot take credit for this recipe. A good friend of mine (and wine industry colleague) has an aversion to what she calls “meat-shaped-meat” and eats vegetarian a good deal of the time. She found the recipe and altered it, and I made a few modifications of my own.
Ingredients:
2 large garlic cloves, minced
Kosher or sea salt
2 t. Tandoori spice (prepared, or, if you like to start from scratch, you can mix your own)
1/2 C. olive oil
1 medium eggplant, peeled and cut in to 1″ pieces
1 large white onion, cut in to wedges
15 oz. can of chickpeas, drained
1/4 C. fresh ginger, julienned
1 bag pre-washed spinach or arugula
plain yogurt & naan
Directions:
Preheat the oven to 425°. On a work surface (or with mortar & pestle), mash the garlic to a paste with a pinch of the salt. In a large roasting pan, mix the garlic paste with the tandoori spice and olive oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss well. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender. Stir in the spinach or arugula and roast just until wilted, about 2 minutes. Serve with warm naan and yogurt and pair with Lange Estate Pinot Gris “Reserve” 2008. (You could pour the Lange Estate Pinot Gris “Willamette Valley” 2008, too).
Variations: If you require fleshy protein, you could add sauteed chicken or shrimp at the last minute. I’ve also added carrot, cut on the bias in thin pieces. Feel free to play around with seasoning (yellow curry or Madras curry), but note there really was some serious flirting between the Tandoori spice and Lange Pinot Gris “Reserve.”
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