Baked Chevre + “Foiled Cucumber” Gewurztraminer
THE CHEESE: This is your no-brainer appetizer. Take a log of fresh chevre, add some herbs and bake. For this one, we used a garlic and thyme herb mix that we sell in the shop and is specially designed to be used on baked cheese. We chevre all year long and add it to salads, but it’s a crowd pleaser during the holidays.
THE WINE: A really tall biker dude with a handlebar mustache starts a winery with his wife, but decides to make wine from grapes that are hard to grow and hard to say. Sounds like an episode of Portlandia, which is appropriate since this wine does indeed come from Oregon.
Barnaby and Olga Tuttle considered making typical Oregon wines, but then decided to do it “their way.” And their way means bucking the “big oak, high alcohol” trend and making northern German-style wines that have a lighter body, lower alcohol content and higher acidity.
And then there is the vineyard. It’s more than 20 miles away from the ocean and the popular Willamette valley, in a freezing cold, high altitude part of the state where the grapes may or may not ripen. In other words, vineyards that remind one of the stony hills of German and Austrian vineyards.
This is a couple doing it the hard way, but proving that challenging the conventional wisdom can be a smart business plan. Their Gewurztraminer is classic Gewurz. A little spicy, a little sweet. It’s a fabulous food wine.
Oh, and the name, like all their wines, comes from their favorite movie, Spinal Tap. It’s a reference to Dereck Small’s embarrassing moment in airport security,
THE PAIRING: This pairing relies on the same principles as our baked brie pairing, the acidity of the wine cuts through the richness of the warmed cheese. Plus the citrus notes in the mirror the lemony notes in the chevre, which are heightened as it is warmed.