A Fall Celebration of Oregon Food and Wine #WinePW

Beef Brisket is slow braised in red wine until it is fall-apart tender.  While it rests, make a gravy from the braising liquid to serve over the top.  

The Wine Pairing Weekend Group is visiting Oregon this month.....

When David of Cooking Chat asked us to explore the Wines of Oregon for today's event, I knew I wanted to share a seasonal Fall meal.  

I have enjoyed Oregon wines numerous times and am especially fond of the Pinot Noir at which they excel.  I decided to make a meal that would pair well with a Pinot Noir.  I am not too familiar with the foods of the area.  I have visited Oregon during the summer months and being a coastal area, I mostly enjoyed seafood while visiting.

I explored the region via the Google Search Engine and discovered that Oregon has a large Jewish Population and one of the meals commonly served is Beef Brisket.  I happened to have a Brisket in my freezer and a free Saturday when I would be home all day and able to give this delicious cut of meat the time and attention it deserved.

I stopped by my Total Wine location.  They had numerous bottles from which to choose so I decided to go with one that had been selected as a favorite of one of the store's employees from Conscious Winery in Willamette Valley.

Priced around $15 I could use this wine in my recipe and enjoy a glass (or two) with dinner.  The store blurb said it was earthy, citrusy, and spicy.  I thought those would be good flavors for the brisket.

While my roast was braising I researched this wine and learned that it is made by Samuel Robert Wines, owned by Samuel Coelho and his wife, Bryn.  In 2019 they began focusing on Pinot Noir and making Conscious wines. 

Conscious Wines focuses on bringing awareness to Willamette Valley Pinot Noir by highlighting the process of producing environmentally aware grapes and wines.  I am glad that I discovered it.  It is full-bodied and smooth.  It is heavy enough to stand up to beef which I find is often not true for Pinot Noir.  

David may be hosting a Threads Chat tomorrow morning at 11 AM ET.  I can't join in as we are flying to the East Coast to begin a Fall Color Tour Cruise.  Here are the topics being discussed......

• Wendy from A Day In The Life on The Farm is sharing "A Fall Celebration of Oregon Food and Wine"
• Culinary Cam is "Circling Back to Our Favorite Oregonian Pinot Noirs".
• Linda from My Full Wine Glass writes about "Beyond Willamette: Oregon's other wine regions".
• Martin from ENOFYLZ Wine Blog is "Pairing 2020 Vino Vasai Cabernet Sauvignon with Hearty Beef Nilaga".
• On Crushed Grape Chronicles, Robin is sharing "Rogue Valley Amphora Grenache from Upper Five and Grilled London Broil with chocolate BBQ Sauce"
• Deanna from Wineivore talks about "Pairing Organic Ken Wright Pinot Noirs from Williamette Valley, Oregon"
• On Wine Predator...Gwendolyn Alley you will find "Fall 4 Biodynamic Oregon Wines: Brooks Riesling, Cowhorn Viognier, Troon Rose, Montinore PN + Menu"
• David from Cooking Chat is pairing "Roasted Acorn Squash Soup with Willamette Pinot Noir".

Be sure to check out these articles from the Wine Pairing Weekend writers about pairings with Oregon wines!