Pam Walden
 
June 2, 2021 | Pam Walden

What is whole cluster fermentation?

The first time I fermented pinot noir with 100% whole clusters, it was by accident. In 2015 I contracted for just one acre of pinot noir from Lia's Vineyard in the Chehalem Mountain AVA. The vineyard is dry-farmed and it was a warm year and the yield from that acre was almost exactly two tons, which presented me with a bit of a dilemma. One macro fermenter bin holds about a ton and a half of destemmed fruit. If I’d removed the stems the fermenter bins would have been only two thirds full, leaving lots of “head space” above the grapes, which isn’t good for a healthy fermentation. Leaving all the stems on would give me two fairly full fermenters, so instead of running the grapes through the de-stemmer, we just loaded the whole clusters into the fermenters. Which left me with another dilemma… how to get fermentation going?

When you pull the grapes off of the stems, the must is fairly juicy and it’s easy enough to get a punch down tool in there to move the grapes around and get fermentation going. With 100% whole clusters they just kind of sit there: just a huge pile of grapes, so I had to get my shorty shorts on and tread the grapes with my feet to juice them up a bit. Here’s a clip of me doing “pigeage” in 2015.

Two years later, the wine had the additional tannins and spicy flavors that I was expecting but it also had some beautiful floral aromatics. I’ve been choosing to do some degree of whole cluster fermentation most vintages since 2015. The 2019 RIbbon Ridge Pinot Noir has a fair amount of whole clusters in it. I like the additional structure and spicy characteristics it gives the Wadenswil clone pinot noir from that vineyard.

2021 Pigeage

Sign up for our annual Blending Workshop on June 5th and June 10th, and I’ll tell you more about whole cluster fermentation and some of the other choices I make as a winemaker to create the Willful pinot noirs. During the workshop you’ll taste through eight barrel samples and then blend your own bottle of Pinot Noir. Space is limited and by reservation only.

Time Posted: Jun 2, 2021 at 8:48 AM
Pam Walden
 
March 31, 2021 | Pam Walden

What wine goes with steak?

The classic wine pairing for a big juicy steak is Cabernet Sauvignon. But why?

Well... if we look at it the ZiNG way, we'll think about what is the dominant element in the food. The eight food elements are: salt, oxalates, acidity, umami, fat, sugar, spice and protein. Clearly a steak doesn't have acidity or sugar, and it doesn't have oxalates (you'll just have to trust me on that, or come to the workshop...). I guess it could have salt or spice depending on how you season it but you'd have to really go over the top with the sauce to overwhelm the dominant element which is... protein.

So what about the Cabernet Sauvignon works well with protein? The elements of wine are acidity, viscosity, fruitiness, sugar, alcohol and tannin. While a Cabernet Sauvignon may have acidity and most likely a good amount of alcohol, it also has a lot of tannin. Those tannins bind with the protein in the steak and those mouth puckering tannins just disappear so you can taste the fruit and other elements in the wine. The wine and the food enhance each other.

During the ZiNG! workshop next month we will taste Cabernet Sauvignon with all eight of the food elements and see how each of the interactions work. Do they zing! like the protein, or are they a train wreck, making the wine taste awful and leaving us reaching for the bread to take the experience out of our mouths?

The ZiNG workshop is $40 in person at the winery or $100+shipping if you join us online. Last order for the online participation will be next week so we have time to ship you the four bottles of wine and worksheet you'll need. So.. book early! There's enough wine in the package for you to invite your friends to join you too!

Click here to get tickets.

And you can read more about ZiNG and it's creator, and our workshop host, Trish Rogers here.

 

 

 

 

Time Posted: Mar 31, 2021 at 9:18 AM
Pam Walden
 
March 15, 2021 | Pam Walden

Lentil and Sausage Soup recipe from Balanza Vineyard


Chaly and I love lentils.  We have enjoyed this recipe with the simplest and most accessible Oregon Pinots and also some of the most coveted Oregon Pinots.  While we are Dundee Hills people, the earthiness of lentils lends itself really well to some of the wines from our Yamhill Carlton or Ribbon Ridge natives.   During quarantine, we could not find lentils at the store for 2-3 weeks and I got so nervous that I found a Washington state grower that sold online via amazon and bought a bulk amount of Lentils.  We just finished them off a week ago. 

Balanza Family Lentil Soup
Ingredients:
2 cups Lentils
5 cups chicken stock (we like better than bouillon low salt with water)
Linguica Sausage (11 oz package)
1 green pepper
2 medium carrots
1 medium yellow onion
2 stalks of celery
2 roma tomatoes
2 large cloves of garlic
2 tsp cumin
1 tsp smoked paprika (we use Bolivian Ahi but when we don’t have it smoked paprika is nice)
1 tsp cayenne pepper
3/4 tsp tunmeric
1/2 tsp ground coriander
2 bay leaves
parsley
pinch of nutmeg
olive oil
salt and pepper to taste

Dice all vegetables (including the tomatoes)
Slice the sausage links 
In a large stock pot, sauté the green pepper, carrots, onion, celery, garlic in a little bit of olive oil until the onions are soft but not brown.
Add diced tomatoes, broth, spices, and lentils.
Bring everything to a nice simmer
Add the sliced sausage and simmer for 45 minutes to 1 hour
Salt and pepper to taste
Stir in some chopped parsley (1/4 cup)
Garnish with parsley 
Serve with crusty bread
Note: if you prefer lentils as a side dish rather than a soup, don’t add as much  broth. 
 

Time Posted: Mar 15, 2021 at 1:34 PM
Pam Walden
 
March 11, 2021 | Pam Walden

What is native fermentation?

What is native fermentation?

Native fermentation is using the indigenous yeasts from the vineyard to cause primary fermentation i.e. the process where the sugar in the grapes turns to alcohol.

When I’m working with grapes that I know are going to go to the Jezebel pinot noir, I usually inoculate them with yeast. There are a few that I tend to use more often and they’re mostly designed to highlight the fresh fruit flavors of the wine and contribute to a fleshy mouthfeel. The fermentations with these yeasts tend to be fairly uniform each year, and shorter than the wild yeasts I use for the Willful pinot noir. The yeasts are one of the tools that help me to maintain consistency each vintage.

I approach the “willful” pinot noir grapes a little differently. I do a “cold soak” for at least a week, where I keep the grapes in a chiller (usually around 48F). This allows the grape juice to be in contact with the skins for longer and builds structure in the wine, especially the more elegant type of tannins that I prefer. Then I let the fermenters warm up and whatever yeasts came in from the vineyard with them go to work and turn the sugar in to alcohol and the juice into wine. The native ‘wild’ yeasts generally ferment at lower temperatures and take longer to convert all of the sugar in to alcohol and this gives me yet more skin time to build structure in the wine, and also tends make the wines a little more aromatic. Naturally fermented wines tend to have a particularly supple, velvety texture. 

I often refer to my wines as children. You have an idea of what you're going to get, but they also often surprise you, and that's one of the things I love about winemaking in general, and about native yeasts. I find they do require a little more work in the winery but I think the variety of terroir and nuance that can be expressed and the impact on the texture is well worth it to me.

Time Posted: Mar 11, 2021 at 10:12 AM
Pam Walden
 
March 2, 2021 | Pam Walden

What is a grape clone?

The best way I've found to explain grape clones is comparing grapes to roses. A rose is a rose, but there are different types of roses, and each has their own unique characteristics in how they look and smell. Similarly, the different clones of pinot noir are all pinot noir, but each have their own attributes. Some are more floral and some more spicy. Some are earlier ripening and tend to be more fruit forward, and others are later ripening and are more expressive of some of the secondary flavors in grapes. And.. because it's pinot noir in Oregon, each clone will express itself in a different way depending on the site where it's grown. So.. there's a lot of choices to be made before we even start to get in to what we decide to do in the winery!

In 2019 I chose not to blend a Winemaker Cuvee pinot noir, and to focus instead on a three different clones of pinot noir from three very different vineyards and I bottled three "reserve" pinot noirs from 2019, all very much with their own personality:

2019 Dundee Hills Pinot Noir: This is 100% Pommard clone pinot noir from the Balanza Vineyard in the Dundee Hills AVA.  Pommard was one of the earliest clones to be planted in Oregon. It tends to be later ripening and maintains acidity pretty well.  It has a soft, supple mouthfeel and when grown in the jory soils of the Dundee Hills it shows the typical bright red berry flavors of the AVA with a floral (rose?) aroma and a bright minerality. This wine is pretty and elegant and very feminine. We released this last November to the wine club and it's now available generally on our web site. $35 (47 cases produced)

2019 Ribbon Ridge Pinot Noir: This is 100% Wadensil clone pinot noir from Stewart Vineyard in the Ribbon Ridge AVA. This is the other clone that was planted in the early days of the Oregon wine industry. It tends to be very aromatic with a particularly spicy note. I think it works wonderfully with the darker red fruit flavors and slightly richer tannins of this Ribbon Ridge vineyard. We just released this to the wine club. It will be generally available on the web site in April 2021. $35 (98 cases produced)

2019 "943" clone Pinot Noir: This was my first time working with this newer pinot noir clone. I tried to research it online prior to working with it and found such varying responses to it. It seems to be particularly expressive of the terroir where it's planted. I found it in Jubilee Vineyard in the Eola-Amity Hills. I fermented it as 50% whole clusters which seems to add to what I think is the inherent peppery characteristic. Early on, it tasted almost like a Zweigelt. It's lower in alcohol (just 12.5%), with flinty, mineral characteristics and dark fruits. This is also a new release to the wine club and will be generally available on the web site in April 2021. $35 (47 cases produced).

I love working with (and drinking!) pinot noir because it can be such an expressive grape. At its best it has so many different layers of flavors. I like it when it's not overly showy. I'm not sure who described it this way (maybe Aron?) but I like it: "wines that reveal themselves over time". It doesn't smack you in the face with a big dollop of jammy fruit, or whack you over the head with a 2*4 of oak. It gently allows you to enjoy the floral perfumes, the hint of sandalwood and the suggestion of the freshly dug earth. I love wine that I find myself thinking about the day after I drank them and I find that more with pinot noir than most other varietals. Whatever your reason for drinking pinot noir, I hope you enjoy these. Regardless of clone, terroir or whatever, the only really important thing is - do you like it? 

If you're interested in finding out more about pinot noir clones and about how we make decisions in the winery, please join us for our blending workshop on May 15th. We're offering it live at the winery, or online. If you plan to join us online, please sign up by May 1st so we can get the wine to you in time.

Time Posted: Mar 2, 2021 at 9:34 AM
Pam Walden
 
November 17, 2020 | Pam Walden

Easy slowcooker recipe from Harvest 2020: Chicken with Lemon & Ginger

Food is important during harvest. When you're working 12+ hours a day, seven days a week for several weeks, good food is something that helps you keep going physically and it's something to look forward to during the work day. However, sometimes it's hard to know exactly when you'll be able to break to eat, so I prepared our crew meals in my crockpot. This recipe was one of my favorite harvest meals (and the crew seemed to like it too). The preparation is quick and it's super healthy. Recipe courtesy of the Paleo Slow Cooker.

Ingredients
1/2 tsp cinnamon
1 tsp ground cumin
1/4 tsp ground turmeric (I use 1 tbsp chopped fresh turmeric if it's available)
3lbs skinless chicken parts (I use boneless chicken thighs)
3 tbsp ghee
1 onion, thinly sliced
3 cloves garlic, crushed
1/4 cup grated fresh ginger
1/4 cup dried cranberries
2 strands saffron
zest & juice of 1 lemon
1/2 cup chicken stock
2 tomatoes, coaresly chopped

salt & pepper just before serving

Instructions

Mix cinnamon, cumin & turmeric in a bowl and toss the chicken to coat. In a heavy bottom-ed pan over medium heat, melt 1 tablespoon of ghee and saute the onion and garlic until onion is transulcent, about 5 minutes. Transfer to the slow cooker. Melt the remaining ghee in the padd and add the chicken. Brown on both sides in batches for about 5 minutes a batch. Transfer the chicken and remaining ghee to the slow cooker. Combine the rest of the ingredients in a bowl (I just throw them in to the slow cooker), then transfer to the slow cooker and cook on low for 4-6 hours (or until the crew is ready to eat it :) Salt and pepper to taste, then serve. (I add the salt and pepper with the other ingredients as I know I'll forget to do it when it's time to eat and I'm trying to manage incoming grapes. I think about a half tsp of freshly ground black pepper and a tsp of good salt is about right for my taste.)

Time Posted: Nov 17, 2020 at 1:03 PM
Pam Walden
 
March 20, 2020 | Pam Walden

Easy beef stew with a little help from Julia Child....

I love Julia’s boeuf bourgignon recipe but these days, as a single parent with two teenagers in the house, it just isn’t realistic for me to follow it to the letter. This recipe keeps the essence of it but is a lot quicker to put together.  This pairs wonderfully with the newly released 2018 Willful Seven Hills Vineyard Cabernet-Merlot.

2 large onions, peeled and diced
2 tablespoons of thyme leaves
1 small sprig of rosemary, finely chopped
4 cloves of garlic, peeled and finely chopped
6 rashers of bacon cut in to half inch pieces (trim as much of the fat off as you can)
6 celery stalks, cut in to thin slices
3 carrots, peeled and cut in to thin slices
2.5lbs chunks of beef stew meat
3 tablespoons of plain flour
half a small can of tomato paste
about one bottle of red wine (If you have some wine that’s been lying around the kitchen that you probably should have drunk about a week ago or more, then it will be perfect for this. You can use that wine for the stew and open up something nice without feeling guilty about it.)
2 cups of beef stock
4 dried bay leaves
2 tablespoons of olive oil
salt and pepper
Chopped fresh parsley for garnish
A dutch oven or casserole pot that you can use on the stove top and then put in the oven.

 

Saute the onion in the olive oil over a low heat until it softens and starts to turn a golden color. Add the garlic, thyme and rosemary and cook for another minute or two stirring occasionally. Add the bacon and cook for 3-4 minutes. Add the celery and carrots and cook for another 3-4 minutes stirring occasionally. Turn the heat up to medium and add the beef and cook for 6-8 minutes. Stir it as occasionally to stop it from sticking to the pan and cook until the meat is browned on all sides. Sprinkly the flour over the meat, stir thoroughly and cook for 1-2 minutes. Turn off the heat and add the tomato paste, bay leaves, red wine and beef stock and transfer the pot to the oven. Cook at 350F for three to three and a half hours. This is a great Sunday dish as you can throw it together and then go on a hike or something and when you come back you have a lovely dinner ready.

Sprinkle with fresh chopped parsley to garnish and serve with mashed potatoes.

Pair with 2018 Willful Seven Hills Vineyard Cabernet-Merlot.

Time Posted: Mar 20, 2020 at 6:46 AM
Pam Walden
 
March 17, 2020 | Pam Walden

Comfort food and Pinot Noir for self isolation

My boys are off of school for the next "who-knows-how-long" and we're self-isolating for the next week. Today we cooked Chicken and Dumplings. We made an extra large batch and canned some of it for our friends and relatives who are older and have compromised immune systems. It's super easy to make and goes great with the 2018 Jezebel pinot noir, which is really affordable, just $18/bottle or $14.40 if you join the wine club. Any new wine club members get free shipping for their first shipment too! Here's the recipe. It will feed 6-8 people. 

For the stew:
2 large onions, peeled and cut in to half inch chunks
6 celery stalks, cut in to half inch chunks
6 carrots, peeled and cut in to half inch chunks (I split them down the middle and then cut them along the length in hald inch pieces)
2.5lbs boneless, skinless chicken thighs (ideally, or any kind of chicken if the store is sold out of thighs), cut in to 1-2 inch pieces
2 tablespoons of thyme leaves
1 small sprig of rosemary, finely chopped
3-4 cloves of garlic, peeled and finely chopped
2 quarts of chicken stock
2 tablespoons of olive oil
salt and pepper
A dutch oven or other large stew pot
 
For the dumplings:
2 cups flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon baking powder
2 eggs
2/3 cup milk
1/4 cup oil
2 tablespoons chopped fresh parsley
 
Saute the onion in the olive oil over a low heat until it softens and starts to turn a golden color. Add the garlic, thyme and rosemary and cook for another minute or two. Add the celery and cook for another couple of minutes. Turn the heat up to medium and add the chicken and cook for 6-8 minutes, stirring occasionally to seal the chicken pieces on all sides. Add the carrots and the chicken stock and simmer on a low heat for 20 minutes until the chicken is cooked through and the vegetables have softened. While the stew is cooking you can prepare the dumpling mixture.
 
Sift the flour, salt, pepper and baking powder into a large bowl. Beat the eggs in another bowl and add the milk, oil and parsley. Combine the liquid and dry ingredients. 
 
When the stew is cooked, keeping the heat on medium, drop the dumpling mixture in to the hot stew broth with a teaspoon. Simmer without a cover for 15 minutes. Seasons to taste with salt and pepper and serve hot with some chopped fresh parsley sprinkled on the top.
 
 
 
 
 

 

 

 

Time Posted: Mar 17, 2020 at 4:28 PM