Category Archives: Portland and wine

Dinner at Crooked House Cafe…


House made Rillette
Country Pate
Oyster Leaves with Mignonette (amazing, they taste exactly like fresh oysters)
Escargots in Pernod and garlic wine

Veggie Paella with Ice lettuce and Chantrelles
Seafood Cassoulet
Lamb loin, wrapped in lamb sausage en croute
Veal skirt steak with béchamel and Chantrelles

Cheese plate

NV Michel Turgy Brut Reserve Selection
2009 Clos Cibonne Rose de Tibouren Speciale
1999 Nikolaihof Riesling Steiner Hund
1999 Dom. Chevillon Nuits St. George 1er Les Roncieres
2009 Dom. Chevillon Nuits St. George 1er Les Perrieres
1998 Grange de Peres Coteaux du Languedoc Rouge

2009 Evening Land Chardonnay Mad Hatter
2009 Evening Land Chardonnay La Source
2009 Evening Land Chardonnay White Queen
2009 Evening Land Pinot Noir La Source

Followed by whiskey at the Westside…


Vosne-Romanee (Nov. 2008)

1. 1997 Chat. Beaucastel Chateauneuf-de-Pape Blanc
Guessed: Chenin (Loire)

2. 2004 Cotat Mont Damnes Sancerre
Guessed: Savennieres

3. 1998 Dauvissat 1er Vaillons Chablis
Guessed: White Burg, probably Chablis

4. 1997 Dom. Baumard Savennieres Tres Speciale
Guessed: Chenin

Vosne-Romanee Tasting:
A. 1995 Dom. d’Arlot V-R 1er Les Suchots (1/1)
Smokey, some hot alcohol, bright rasp, gets more and more pretty as it fleshes out, gains in weight and intensity with time, lots of smokey roses

B. 1996 Dom. Leroy V-R 1er Les Beaux Monts (6/6)
Darker and brooding, incredibly rich rasp/pepperoni, getting more ashy, leaner in mouth and thinner mouthfeel than expected, high acid but just ashy all the way through

C. 1997 Dom. Drouhin V-R 1er Les Petits Monts (4/4)
Higher toned, more leafy, orange pekoe tea, incredibly gobby fruit, spicy but showing a bit of alcohol

D. 1993 Dom. Rion V-R AOC (3/3)
Rasp tea, gaining in smokey pekoe/gunpowder tea, rich almost jammy, but elements of band-aid, tomato, a bit like a chat de pape?

E. 2002 Hudelot-Noellat V-R 1er Les Malconsorts (5/5)
More earthy and leafy, then coffee notes here, thinner than expected by nose, a pretty dramatic water-line, a more watery

F. 2002 Hudelot-Noellat V-R 1er Les Malconsorts (2/2)
Tannic yet brighter than others, pretty, really floral, esp roses and hibiscus, then coffee as an undertone

1. 2002 Dom. Breton Bourgeuil Clos Senechal

2. 1994 Evesham Wood Pinot Noir

3. 2005 Jack (ass) from Francis Tannanhil

1. 1999 Anselmi I Capitelli (Passito of Gargenega)

2. 1993 Felsina Vin Santo

3. 1999 Dom. Baumard Le Vert de L’Or (Loire Verdehlo)

4. 2005 Kerpen Riesling Wehlener Sonnenheur Auslese ***

Corton Rouge (April 2008)

2002 Dom. Chablisienne Monte de Tonniere

Corton Rouge Tasting:
A. 1996 Prince Florent de Merode Corton-Renards (4/4)
Lighter, more bricked, kumquats, more coffee in mouth, slightly sweet, briney, light rosehips, tarragon later

B. 1988 Dom. Giroud Corton (2/1)
Cleaner and brighter, cherry nose, darker hued, some meatiness, bright orange orange and lemon peel in mouth, spicy herbs and cooking spices, lingering citrus acid

C. 2002 Price Florent de Merode Corton (5/6)
Highertoned red fruit, some alcohol, a little poo and a little pepperoni, more flabby in the mouth, grassy in nose, some sulfur meatiness in mouth, jarring acid

D. 1993 Beaux-Freres (3/5)
Back to more chocolate, brooding, brighter cherry in mouth, cocoa powder and some braesola meatiness, gains in orange and almost pineapple acid, green beans?

E. 2001 Chandon de Brailles Corton Les Bressandes (6/2)
Caramelized orange blossoms, beef stick and cherry cough drops, weird orange?, big acid but herby character, back to tarragon again

F. 1996 Bouchard Le Corton (1/3)
More galore of everything, esp cherries, indian spices, big tannins, most young tasting and tight now, really lingering acid, cinnamon hots, red leaf lettuce

1. 2004 Fourrier gevery-Chambertin1er Clos St. Jacques V.V.

2. 2004 Las Madres Syrah: pretty terrible, almost late harvest

1. 1992 J.J. Cristoffle-Prum Riesling Urziger Wurzgarten Auslese

2. 1999 Gunderloch Riesling Ruthenberg Auslese Goldkapsule

3. 1996 Disznoko Tokaji Aszu 5 Puttonyos

4. 1977 Quarles Harris Vintage port

Recession pairings continued….what wine goes with ding dongs?

Ding-Dongs & Domaine de Blanes Maury

“For those chocolate fans, nothing quite like a ding-dong to hit the spot. But of course, there’s the age-old debate of what to drink with a delectable ding-dong…you might say Arnot-Roberts cabernet, or maybe a K vintners Boom Boom Syrah, but I suggest traveling to the base of the Pyrenees for this pairing.  Old vine Grenache, harvested so late it’s like having a Muse squeeze chocolate and raspberry in a glass in front of you.  I might even suggest dunking the ding-dong before your bite to get the full effect, but maybe one at a time is better to truly savor the splendor.” – dave rounds

Don’t worry, we won’t be serving ding dongs for dessert in our Comprehensive Wine 101 classes! 🙂 We’ll actually be serving homemade vanilla and orange liqueur pound cake drizzled with a fresh creme anglaise sprinkled with pistachio toffee crumbles on September 27th. What wine goes with that dessert? Come find out! (Or if you can’t come to class and you really want to know, just email me and we’ll tell you.)

Want to sign up or just get more info on our classes? Email Jenny at or call 503-740-7292.

Wine on a Dime Class Sept. 12th (otherwise known as Drinking your way through the Recession)

Want to learn about good wine you can find on the cheap? We’ve created a brand new class just for you! You can still enjoy the luxury of  delicious wine on a budget – you just have to know how (and where) to look. Read on for a description of our class coming up September 12th! (Register early as this class will fill up quickly.)

Wine on a Dime

Wine on a Dime

Drink like a king on a pauper’s budget. Learn about delicious values from lesser-known regions and tasty wine blends that are easy on your pocketbook, plus find out how to spot the hidden values at your local grocery stores and outlets. Your friends will think you’re a connoisseur after you learn these insider tips that only the pros know. Taste five different wines and enjoy light snacks..

Cost: $29 plus $10 materials fee

Date: September 12, 2009, 2-4 p.m.

Location: Whole Foods Market – Fremont

Instructor: David Rounds

To Register, click here:

If you have any questions, please call Jenny at 503-740-7292 or email 



Recession pairings continued – What wine goes with Mac N Cheese?


Kraft Mac n’ Cheese Elbows and Vodopevic Vitovska Now you might be tempted to go with something to match the amber gold hue that we all know and love from Kraft, and I say go for it. The bold piquant ‘cheddar flavor’ just screams a wine that can kick ass and take names, but where to find such a wine? Well look no further than the hills of Trieste. Vodopevic is a terrific choice, while it matches the color its flavor more than holds it own with the ‘cheddar’. The extended amphora maceration for the Vitovska certainly sets a stunning contrast to your creamy delicious sauce.

Extreme dual flavor Doritos and Radikon Oslavje What could be better than matching the maverick of chips with the maverick of the Collio? This could be tricky if you focus on either the cool ranch or the spicy nacho…do I go clean white or fruity red? This is the genius of Radikon, white wine treated like red wine with the texture of both and a flavor profile that’s utterly unique. Dare I say it’s so good you could leave the Doritos for another time…but then you’d miss out on the nachoy-ranchy awesomeness.

Top Ramen Pork Flavor and JJ Christoffel Urziger Wurzgarten Riesling Kabinett Hans Leo is top of the heap just like top ramen, and with 40,000 packets in your cupboard it pretty much makes this German’s wine the way to go when seeking a pairing wine for the pork flavor goodness. Just enough sweetness to counterbalance the flavor packet, the terrific acid to cut through all those flavors, and the wealth of fruit to just make the ramen sing.

Coming up next week – Dessert – yay! Deep fried Twinkies, Popcorn and Ding Dongs!

Wine class wrap up and review

noodles3.jpgnoodles3.jpgWe just finished up our four class series – the last class was Saturday Feb. 9th. We had yet another wonderful group of people from all age groups and professions.
(If you’ve taken the class, give us a shout out in the comments annoodles1.jpgnoodles1.jpgd let us know how you liked it). Usually we serve 9 wines during each of the 4 classes, but Dave had so many wines he wanted to share with this group we served 10 at each class and 13 wines at the last class!

Class 3 and 4 focus on the details of food and wine pairing and we always serve 5 to 6 courses in each of the classes. Here’s a picture of one of the courses we served – spicy noodle salad with black and white sesame seeds in butter lettuce cups.

I love the cooking portion of the classes – it’s always a fun challenge. As we had 17 people in the class each receiving 5 courses, that’s 85 little plates we were serving! In future posts I’ll be listing the recipes and pics if I have them. Often I get so busy serving that I don’t take the time to take nice pictures of the dishes.