OREGON WINE TOURING GUIDE 23 The payoff for off-the-beaten-path winemakers is tremendous because of the region’s potential connection to a hugely popular agricultural product: beef. These regions are home to some of Oregon’s finest pastureland and many familyowned cattle ranches. Maragas Winery in Culver is beloved for bottlings of Tempranillo, Malbec and Petit Sirah, all poised to suit steaks for the cattle raised on the region’s many ranches. Winemaking pioneers in Central Oregon include Faith Hope & Charity in Terrebonne, where the winery’s estate vineyard grows hybrid grape varieties that are cold-hardier than their viniferia counterparts. Some of these lesserknown grapes — Marechal Foch, Marquette and Léon Millot — boast big berry flavors. Winery staffers like to bring these to enjoy with steaks at Zydeco Kitchen & Cocktails in Bend or a smattering of small plates at Bar Rio, the city's lively tapas hub. Winery ambassador Lynn Fox frequently brings the winery’s estate-grown white, a blend of La Crosse and Frontenac gris, to enjoy with the tom kha, the coconut and limeleaf soup, at Wild Rose Thai in Bend. Matt Hensel, the sommelier and owner of Portland’s 45th Parallel Wines and Wines on 2nd in The Dalles, grew up in Hermiston and loves to celebrate the region’s Syrah, especially that grown on the Oregon side of the Walla Walla Valley AVA in the Rocks District near Milton-Freewater. There’s a misconception, he says, that the region only makes big, jammy, fruit-forward wines, but he likes to highlight a particular type of Syrah from the area. “The rest of the Columbia Valley has really rich soil. It gives wines plenty of nutrients and they go crazy, but vines like to struggle. The Rocks has that perfect combination where the vines have to fight a bit,” he explains, and the resulting Syrah “doesn’t taste like Syrah from anywhere else.” Wineries working with this fruit are making Syrahs in a rustic, earthy style, Hensel says, with aromas like “leather, meaty pastrami and black pepper. That’s how the Rocks District has really set themselves aside. It really is an exceptional piece of land.” Hensel recommends showcasing Old Worldstyle Syrahs from Rasa Vineyards and Grosgrain Vineyards alongside Eastern Oregon lamb. “Lamb is an iconic pairing for Syrah, and there’s a long history of pastured sheep all over Eastern Oregon. It’d be fun to do a Mediterranean-style dinner with Hermiston watermelon salad with feta, grilled lamb and some slow-grilled Walla Walla sweet onions. Maybe add some blue cheese and thyme — Syrah stands up really nicely to big, bold cheeses.” In Eastern Oregon, the Snake River Valley AVA is among Oregon’s youngest and most up-andcoming wine regions. The continental climate — similar in style to that of Eastern Washington — favors fuller-bodied grapes like Viognier and Syrah. Enterprising winemakers like Travis Cook of Copper Belt Wines in Baker City are finding success making both blends and single-varietal bottles. “We raise a lot of beef here,” says Cook, and local beef cuts “go great with our wine.” He particularly likes a New York steak with Copper Belt’s Tempranillo. “We’ve got an acre and a half planted in really chalky soil, and the tannin comes through super silky. It’s great with red meat.” ENJOY 20% TO 40% DISCOUNTS | SUNBREAKWINECIDER.COM Cortell-Rose Vineyard, Oregon Tastings and cellar tours with winemaker and owner David Patte at Bjornson Vineyard in the Willamette Valley’s Eola-Amity Hills. For an appointment, contact: dpatte62@gmail.com or 541.745.3016 SMALL BATCH, AWARDWINNING EOLAAMITY HILLS WINES PREMIUM QUALITY SINGLEVINEYARD WINES STUNNING VERMOUTH AND AUTHENTICSTYLE CIDER WINES 503.560.8266 Open by appointment 20881 NE Laughlin Road Yamhill, OR Enjoy the beauty and bounty of Fairsing Vineyard
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