- Wendy at A Day in the Life on the Farm tells of Countries United Through Food and Wine.
- Camilla from Culinary Adventures with Camilla matches Galette au Chou + 2017 Résonance Pinot Noir.
- Terri at Our Good Life pairs Resonance Pinot Noir and Roasted Pork Loin.
- Lynn from Savor the Harvest posts Oregon Pinot Noir With a Burgundian Heart – Domaine Drouhin Laurène.
- Jennifer at Vino Travels cooks up BBQ Brisket with Domaine Drouhin Pinot Noir.
- Linda at My Full Wine Glass shares Oregon PN for a PNW Holiday Meal.
- Robin from Crushed Grape Chronicles has a discovery: Découverte! Pinot Noir from Oregon’s Dundee Hills and Mediterranean Salmon.
- David from Cooking Chat posts Braised Moroccan Chicken Thighs with Oregon Pinot.
- Jane from Always Ravenous offers an Oregon Pinot Noir Paired with Braised Chicken Thighs, Blackberries, and Fennel Purée.
- Melanie from Wining With Mel writes New World meets Old World: Oregon’s Résonance Pinot Noir Paired with Beef Bourguignon.
- Liz from What’s In That Bottle gives us a Taste of the 45th Parallel.
- Jeff from Food Wine Click! tells us about Louis Jadot on Both Sides of the Pond.
- Payal from Keep the Peas offers Burgundy via Oregon.
- Nicole at Somm's Table has a Burgundy vs. Oregon Showdown with Drouhin Wines.
- Jill at L’Occasion covers Bourgogne’s Western Vineyards: Crafting Pinot Noir in Oregon.
- L.M. Archer shares life À Table with Domaine Drouhin Oregon and Résonance Wines.
"With Résonance Vineyard, we realized Willamette Valley is to the New World what Burgundy is to the Old World. There is a feeling, a spirit, an energy—a 'somewhereness' that tells us this place can produce expressive single-vineyard Pinot Noir wines with an identity and personality. " - Pierre-Henry Gagey, President of Maison Louis Jadot
This wine poured a beautiful, deep garnet and you immediately got berries and spice on the nose. It paired amazingly well with the smoked turkey that I had topped with a grape cranberry sauce, and enjoyed with stuffing and a piece of roasted fresh kielbasa.
It is a lovely wine that I will be talking about more during our Twitter wine chat on Saturday, December 19th, at 11 AM ET. You are welcome to join us. Just search #Winophiles and let us know that you're in the room. We would love a chance to welcome and meet you. The wineries @resonancewines and @lajadot will be joining us as well so it should be a great chat.
We have a Traeger grill and smoker. I used their Thanksgiving blend of wood pellets and their recipe for Traditional Smoked Thanksgiving Turkey with a couple of small adaptations.
- 2 sticks butter, room temperature
- 2 T. minced garlic
- leaves from 10 fresh thyme sprigs
- leaves from10 fresh parsley sprigs
- coarse salt and pepper, to taste
- 1 (12-14) lb Turkey
- Preheat smoker to 300*.
- Combine the butter, garlic, thyme, parsley, salt and pepper in a small bowl.
- Clean the turkey, reserving or discarding the neck and giblets. Loosen the skin on the breast of the turkey creating a pocket.
- Using clean hands, smear the butter mixture all over the turkey breast between the meat and the skin. Fill your turkey with your favorite stuffing and place directly onto the grill of your smoker.
- Smoke the turkey until an internal temperature of 175* is reached in the thigh next to the bone or a temperature of 165* is reached in the breast. This should take 3-4 hrs. Let rest for 15 minutes before carving.
Recipe adapted from Traeger Grills
Sat. Fat (grams)10.49