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Chemeketa Community College

Wine and Food Pairings

April 2019

Spring Food and Wine Club Pairings
By Chad Alexander, Hospitality and Tourism Management 138

First Course: Chemeketa Cellars 2016 Pinot Blanc & Bruschetta
This Pinot Blanc and bruschetta both have a fresh, zingy sweetness and are light in body, that together make a good start for an afternoon of tasting wine. Toppings include tomatoes, onions, peppers, capers, herbs, and garlic. The bread can be served plain, toasted or rubbed with garlic and grilled. The acidity profile of this wine goes well with tomatoes and balsamic vinegar, and also acts as a counterbalance to the olive oil and baguette slices.

Second Course: Chemeketa Cellars 2016 Pinot Gris & Steamed Mussels
The richness of mussels pairs well with this more medium-bodied wine. The mussels are steamed in broth, butter and white wine, lending a complexity to the simple bi-valve. The mussels release their liqueur as they open in the pot, which adds an ocean-going saltiness that is an interesting combination with this wine’s melon and honeysuckle aromas. Serve them in small bowls along with some of the broth.

Third Course: 2014 Pinot Noir & Pork Crown Roast, with Gravy, Apple-Pecan Stuffing, & Roasted Vegetables
This dish has a sweet and savory taste that compliments the darker fruity and earthy flavor of the Pinot Noir. The roasted vegetables have a rich sweetness that compliments the stuffing, and matches well with the richness of the pork and the fruity notes of this particular wine. The earthy, herby flavor profile combined with the sweet baked apple and pecan flavors make for a satisfying meal.

January 2019

Deviled Crab and Viognier
By Eric Aebi, Program Co-Chair, Hospitality and Tourism Management

Dungeness Crab season started on January 4th and fresh crabs are now appearing in markets throughout the Willamette Valley. As crab exports have grown over the decades, the season seems to start later every year. As a kid, my family ate crab Louie salads on Christmas Eve and in recent years, it has become a New Year’s Eve meal. Unfortunately, this year we missed out on that meal due to the late start of crab season. Oh well, any day is a good day to eat fresh Dungeness, especially when paired with Chemeketa Cellars wines. Fresh cracked crab with drawn butter or crab Louie salads are common preparations and both would pair well with the Chemeketa Cellars 2016 Viognier, a medium-bodied white that can hold up to melted butter and creamy salad dressings. To shake things up a little, I went to the James Beard Foundation website to find a warm crab dish. James spent much of his time in Gearhart, Oregon, where the winter coastal weather would have made the idea of a warm meal very attractive. The 2016 Viognier would pair perfectly with this dish alongside a steamed artichoke, also now coming into season. The aromas of lemon, brown butter and white pepper and the off-dry, medium body finish match the weight and flavors of both the deviled crab and the artichoke. Enjoy!

“I have maintained all my life that this is the best cooked crab I have ever known.” - James Beard

James Beard’s Deviled Crab

5 tablespoons unsalted butter, divided
1 medium onion, finely diced
4 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard powder
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
Kosher salt
1/2 teaspoon freshly ground black pepper
1 cup fish stock, chicken broth, or clam broth
4 egg yolks, lightly beaten
1 pound crab meat
1/4 cup chopped parsley
3/4 cup plain breadcrumbs

Preheat oven to 375°F. In a large sauté pan over medium heat, melt 4 tablespoons of butter and sauté the onions until softened, about 5 minutes. Stir in the flour and whisk until it is completely absorbed and lightly browned, about 3 minutes. Whisk in the dry mustard, cayenne pepper, Worcestershire sauce, 1 teaspoon salt, and black pepper. Stir in the stock in small increments, mixing well between additions to prevent clumping. Bring the mixture to a simmer and continue stirring until thickened, about 3 minutes. Turn off the heat.

In a medium bowl, temper the egg yolks by adding small spoonfuls of the sauce while continuously stirring. Continue to do so until all of the sauce has been mixed in. Fold in the crab meat and parsley.

Melt the remaining tablespoon of butter in a small pan and add the breadcrumbs, stirring until lightly toasted. Spoon the crab mixture into individual baking dishes or one large baking dish and top with the toasted breadcrumbs. Bake until the crab mixture is warmed through and the breadcrumbs are golden brown, 15 to 18 minutes. Serve immediately.

Source: https://www.jamesbeard.org/recipes/deviled-crab (James Beard Foundation)

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