Archive for the ‘Youngberg Hill Pinot Noir’ Category

Wine Pairing with Classic Halloween Candies

October 21st, 2014 by Rachel

Wine pairing for Halloween candyIt’s almost Halloween!  It’s time to break out the candy corn, gummy worms, mini Kit Kats and all the other treats we love.  While we try to convince ourselves that only kids enjoy candy on Halloween, we can’t really get away from the fact that adults indulge too.  So, don’t fight it.  Just make it an adult dining experience by pairing your treats with wine.  That way, it’s not even an indulgence.  It’s a culinary adventure!

Here are some classic Halloween candies, with wine pairing recommendations:

  • Candy Corn is one of those Halloween treats that incites extreme reaction.  You either love candy corn, or you despise it.  There is no middle ground.  This (fortunately) is not the case with wine pairing. There are a few whites that would go well with this traditional treat.  Try a big, buttery Chardonnay, Viognier, Riesling or Gewürztraminer while gobbling these goodies.
  • Gummy Worms make your palates pucker in a delicious way. You can try Pinot Noir or Malbec with these sugar-encrusted treats.
  • Skittles and Starburst both pair well with the bubbles and freshness of Moscato or Prosecco.
  • Caramel Apple for those who want to feel as if they are being healthy, while still indulging in a delicious treat, the caramel apple is the way to go. There are also several wines which pair well with this treat-on-a-stick.  These include: Muscat, Gewürztraminer, Sauvignon Blanc, Sauternes, or Pinot Gris.
  • Red Licorice or Red Vines pair perfectly with Pinot Noir.
  • Reeses Peanut Butter Cups or Peanut M&M’s go well with Port or Sherry.
  • Hershey’s Chocolate Bars, Kit Kats, and Milky Way Bars in those classic, individual sizes or in the lustworthy, family size can be paired with a jammy Zinfandel or Pinot Noir – or with a Merlot.

Feel like snacking on something a little more healthy?  Never fear!  You can still pair your roasted pumpkin seeds with Pinot Gris or Sauvignon Vert

Here’s to you and your Halloween wine pairing adventure!  Let us know in the comments below if you find any other fun wine and candy pairings.

Why Pinot is the Traditional Grape for Our Valley

September 23rd, 2014 by Rachel

Sept Blog 4 - Pic 1 The Yamhill and Willamette valleys have become the heart of Pinot Noir in Oregon. Here at Youngberg Hill is no exception.  We have recently grafted some Chardonnay grapes, but that is a new development.  Our main wine has been Pinot, which is the traditional grape for our valley, since we bought Youngberg Hill in 2003.

 

There are some very good reasons why Oregon winegrowers have concentrated so heavily upon the Pinot grape. Here are a few:

 

1. Pinot Noir is a very finicky grape that loves the temperate weather and fresh ocean breezes provided by our valley.

2. Oregon wine country is a lot like Pinot Noir’s native Burgundy. This means the grape does great in the area. To give you some perspective, in California wine country, Pinot Noir is only 8% of the state’s wine grapes.  Here in Oregon, Pinot Noir is 55% of the our state’s wine grapes.

3. Pinot pairs with many local foods like chanterelle mushrooms  as well as many foods in general, so it makes our inner foodie jump for joy. Sept Blog 4 - Pic 2Oregon is all about its food, wine, and beer.  We experiment and Pinot matches along with many, many of those experiments. And, if our food experiments fail – we still have it to drink as consolation.

4. Finally, as we all know – Pinot is delicious. We love how our Pinot showcases the terroir and has distinctive tastes, depending on where we planted. With our Burgundy-like land, we can pull off amazing Pinot Noir that is unlike any other created on earth. It is distinct to our land. This is something of which we are fiercely proud.

Oregon winemakers are, by nature, risk takers. We love picking the finickiest of wines, planting it in one of the most beautiful valleys on earth, and producing fabulous wine.

 

What is your favorite food to pair with Pinot Noir? Let us know!

 

Fall Foods and Perfect Pairings

September 9th, 2014 by Rachel

When Autumn arrives, we often turn our thoughts to comfort and warmth. With the harvest season, we also turn our thoughts to sumptuous meals and comfort food. Here are recipes with Fall foods and perfect pairings that promise to delight:

Oregon’s wine country is world renowned for Pinot Noir, a light to medium-bodied, food friendly red wine with red berry and cherry flavors. Come to our tasting room at Youngberg Hill Inn and try ours!

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What pairs perfectly with Pinot Noir? Local Golden Chanterelles. When prepared, Chanterelles have a delicious, buttery chicken flavor with fruit notes of apricot and a mild peppery taste. How about a smooth, golden, pureed Wild Mushroom Soup?

Try this recipe here.

 

Or try a few of of these recipes for a celebrated meal that your family and friends will love.

At Youngberg Hill we make a very fine Pinot Gris. With ours, you’ll find bright fruit aromatics range from grapefruit, mango, to apricot, leading to a flavor palate of lemon, grapefruit, apricot and tropical fruit. Its texture gives way to a wonderfully smooth and round finish that is easy to drink sitting out on the front deck. With a little higher acidity, it is very crisp with a soft, clean finish.

For the perfect complement, try this delectable dish. It is sure to be a crowd pleaser. You can also try these great recipes. They are positively divine.

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Lasagna with Fall Vegetables, Gruyere and Sage Bechamel 

Fall vegetables such as spinach, onions, and sweet potatoes combined with portobello mushrooms, herbs, parmesan, French gruyere, and exquisite sage bechamel for a savory and aromatic treat for the senses.

You can add or substitute parsnip, butternut squash, and pumpkin.

Now that’s what I call a perfect pairing!

 

Rare Pinot Blanc features fruit notes of apples and pears. Ours is wildly popular and often sells out. Pinot Blanc pairs well with chicken, lemon, custards, and white, soft cheeses such as brie and French gruyere.

Pinot Blanc’s light fruit compliments this Autumn Quiche perfectly. Sept Blog 2 Pic 3

The recipe makes use of a few fall harvest staples that are abundantly available: butternut squash, kale, thyme, and onion. You could also add zucchini, acorn squash and white mini pumpkin as well.

This recipe calls for a smoked gouda cheese. Yum!

As you can see, there are many great fall recipes that compliment our wines winningly.

We’ve shared just a few of our favorites with you, and we are positive you will enjoy our wines with them. Come visit our tasting room today and bring a bottle home with you.

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Reasons You Must Visit the Oregon Wine Country

August 5th, 2014 by Rachel

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The Yamhill Valley is in the heart of the Oregon Wine Country. It’s filled with a rich history, compassion and great wine, of course. It is a huge part of our area’s economic, agricultural and social landscape.

 

 

 

  • Oregon Pinot Noir is famous, and rightfully so! In the 1960s and 70s, a group of wine entrepreneurs settled in the Yamhill Valley with pinot grapes on their minds. Two of those winemakers championed setting aside a significant part of the area for vineyards. This partnership with the state of Oregon has led to over four decades of agricultural and economic success in the area, not to mention amazing Pinot Noir!
  • In Oregon, wine means more than just the bottom line, there is a lot of care and dedication taken into providing the best product the right way.

Aug Blog 1- Pic 2In 1991, 18 wine producers started ¡Salud!, a charity committed to providing comprehensive health care for migrant workers at the vineyards. It was the first organization of its kind in the entire country.

  • When you visit the Oregon Wine Country, you’ll see how much pride is involved in what we do here. It is such a big part of our community that there are now multiple exhibits and archives keeping our rich history alive.
  • Aug Blog 1- Pic 3In 2011, Linfield College started the Oregon Wine History Archive, preserving the stories of our pivotal industry.
    • This year, the Oregon Historical Society established a temporary exhibit full of interactive displays and a tasting room. Clink! will be available through September 20.

 

For more information on the history of the Oregon Wine Country, we recommend this article from the Oregonian.

 

 

 

Youngberg Hill Vineyard and Inn

July 29th, 2014 by Rachel

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Founded in 1989, Youngberg Hill Vineyard and Inn has become a staple of the Yamhill Valley and McMinnville Winegrowers Association. We focus on premium Oregon Pinot Noirs and excellent service for all our guests.

 

The Vineyard

The vineyards at Youngberg Hill lie in the coastal foothills of Yamhill Valley, just 25 miles away from the coast. The unique location has given us rich and diverse soil to grow amazing Pinot grapes for the past 25 years. Our first two Pinot Noir blocks in the vineyard were planted in 1989, followed by our one block of Pinot Gris in 2006 and our third Pinot Noir crop in 2008.

We are on a mission to practice organic and sustainable farming at Youngberg Hill. In 2010 we were certified “Sustainable” by the Oregon Wine Board, after gaining certifications from other third party organizations. In an effort to leave the earth healthier than how we found it, we only employ soft pesticides, such as biodegradable soaps and oils, on our vines. The caution and care shown to the plants is evident in the quality of Youngberg Hill wines.

Youngberg Hill, McMinnville, Willamette Valley, OregonThe Inn

With views from the deck overlooking the Coast Range, Mount Jefferson, Mount Hood, and of course the vineyards, the Youngberg Hill Inn offers a chance for a breathtaking getaway. Whether you stay in one of the five king suites or three queen guestrooms, you’re guaranteed to feel comfortable and pampered. In the mornings you can treat yourself to a gourmet breakfast or relax in the first floor library or salon. In the evening there are complimentary wine tastings where you can enjoy a famous Oregon Pinot Noir out on our deck.

Whether you come for a tasting or an overnight stay, Youngberg Hill’s goal is to provide high-quality service for a relaxing and satisfying visit.

Have you stayed with us before? Let us know about your experience in the comments!

Book your stay today!

The Basic Steps of Winemaking

July 15th, 2014 by Rachel

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The basic steps of winemaking are a mix of chemistry and alchemy.  The process turns grapes into something which has sparked the imagination of many for generations.

 

As poet Robert Louis Stevenson said “Wine is bottled poetry.”

 

While winemaking is both an art and a skill, there are specific steps one must take in order to make something they can call wine.  Here are the very basic steps of winemaking:

1. Harvest perfectly ripe grapes.  Remember, you need about 600-800 grapes to get one bottle of wine.

2.  The grapes, once picked, must be inspected for quality.  You don’t want any rotten grapes or raisins sneaking in to your wine.  Additionally, the grapes must be destemmed.

3.  The wine grapes are crushed and either fermented in their own skins (if it’s a red wine you’re going for) or the skins are removed (for white wine).

4. Fermentation requires that yeasts grow and begin to eat the sugar contained in the grapes and make alcohol.  Many wineries help this process along by adding yeast cultures.

5. Any sediment is removed and the wine matures in barrels of whichever type the winemaker chooses. Some wines have very little sediment removed while others are as filtered out as possible.

6. The wine is bottled, corked, and labeled for your purchase!

This is a very, very stripped down version of winemaking.  Some of the biggest factors in winemaking are time, tasting, and testing.  All of these help a winemaker decide when to bottle, how much to filter, and more.

Here’s to the magic of winemaking!

 

The Elements of a Great Harvest

June 3rd, 2014 by Rachel

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The elements of a great harvest are both unique and vital to a successful vintage.  Harvest times depends upon many factors, including the year’s weather conditions, crop size, and ripeness.  The decision of when to pick the grapes has a huge impact on the wine’s complexity, flavor, and richness.  Grapes picked too young can fall short in these factors – while overripe grapes can add too much sugar and alcohol to the wine.  The perfectly ripe grape harvest is something every winemaker seeks.

Additionally, great harvest times for every type of wine varies – depending on where the grape is grown and the type of grape.  The grape of choice in many Pacific Northwest vineyards is Pinot, which is usually harvested anytime in fall – depending on the year’s weather.  This is true here in Youngberg Hill and is true for many wineries in the Willamette Valley.

Determining harvest time includes working out how sweet the grapes are.  Sweetness/sugar levels will affect the amount of alcohol in the wines.  Think back for a second…what are the sweetest grapes you have eaten?  If you thought raisins, you were on to something.  Dried fruit has more sugar in it than fresh, perfectly ripe fruit.  The last thing you want in your Pinot Noir or Pinot Gris is a oversweet, raisiny taste and an alcohol level that overwhelms the complexity and depth the wine could show if the grapes were ripe during harvest.

As sugar levels in wine grapes rise, acid levels fall. You want the perfect balance of these two factors to create a well-balanced wine.  With our wine, we want to showcase the land and the grapes – this means the wine itself must be balanced perfectly to allow these amazing factors to shine through.

Another important aspect in determining harvest time is the physiological ripeness of the grapes. This isn’t just tasting the grapes and deciding they taste good enough to eat – we have to take a look at the whole grape including the seeds, skin, and stems.  If those aren’t ripe, they will affect the wine flavor.

Deciding upon the perfect harvest time is a heart stopping procedure that causes plenty of excitement and anxiety each and every year.  But, I think you’ll agree that we hit the nail on the head with our 2013 harvest.  Our newest Pinot Gris is out and we think you’ll find it’s smooth and stunning.

 

Reasons to Visit the Willamette Valley for Summer

May 27th, 2014 by Rachel

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There are many reasons to visit the Willamette Valley for summer and the first official day of summer is fast approaching.  This means the vines are growing full steam ahead, flowers are in full bloom, and the temperatures are generally perfect.  At least, that’s what it means here in the Willamette Valley.

Not only is our valley absolutely gorgeous this time of year, it’s also just a stone’s throw from many other local sites and “must see” locations.  So, whether you are traveling from nearby Portland or Seattle – or if you’re coming from much farther away, here are just a few reasons to visit us this summer:

– It’s the perfect time to tour wine country by bike.  The scenery is fantastic, the weather is temperate without being roasting, and our roads are bicycle friendly.

– Local vineyards boast new growth, grapes, flowers, and great wine.  We are often compared to Bordeaux, France.  The views from our tasting room and several of the guest rooms in our Inn will show you why.

– The Oregon Coast (one of the 7 Wonders of Oregon) is only an hour away.  Several more wonders such as Mount Hood, the Columbia River Gorge, and Crater Lake can be seen on a day trip from here.

– We have over 150 wineries and tasting rooms in our area alone.  Our winery and Inn keeps things friendly enough for a newbie to wine, but we have enough around us to satisfy the most discerning wine aficionado.

– The International Pinot Celebration happens in summer – and it’s an event not to be missed.

There is so much more to do and see at our winery and in our valley this spring and summer.

We are thrilled to see what else 2014 will bring!

 

Six Tips for Pairing Wines

April 29th, 2014 by Rachel

youngberg hill wine tasting notes

Finding the perfect meal for your wine can be a daunting process.  There seems to be a ton of rules and regulations which you should follow – and often these are contradictory.  This can make any wine lover feel as if they need a personal sommelier in their home at all times.  Unfortunately, that option is rarely practical. Instead of giving up and resorting to water at your mealtimes, here are six tips for pairing wines with your meals – or vice versa.

 

Tip #1: It’s all a matter of taste.  While there are some very general rules – like whites usually go with fish and chicken, while reds often go with red meat, these aren’t hard and fast rules.  Instead, think about wine and food pairings which you have enjoyed in the past.

Perhaps you had a great Pinot Noir with a delicious mushroom dish.  Be sure to consider what about the wine pairing worked for you.  What were the notes and textures you enjoyed most about the wine? Consider why that wine worked well with the food you ate.

Tip #2: When in doubt, try a medium-bodied wine.  The middle of the road may not make the perfect pairing, but it can be a great safety net when you really have no idea what to pair with your food.

Tip #3: Take a look at the label.  Does it say what kind of flavors the wine has?  Match those flavors with your meal.  For example, the note of pineapple in your white may go great with fish or some asian cuisines, but could taste very strange with pesto.  A young red wine may work really well with bitter foods like olives or radicchio, but could taste pretty odd with pecorino.

Tip #4: Experiment.  One of the best ways to discover your own taste and what food and wines work best for you is to try and pair foods with wines.

Try this: Buy or make small appetizer portions of your forthcoming meal.  Next, taste the wine, then the food and see if they pair well.  If not, look at the characteristics of the food and the wine.  Were you pairing a high acidity food with a high acidity wine?  Was the wine so full bodied that it overwhelmed the delicate dish?  Experimentation may lead you down a culinary path you would not have otherwise discovered.

Tip #5: Don’t just consider the type of food – also look at how it’s cooked.  A rule we all hear is to pair fish with white – but if you’re eating a hearty fish stew, a Pinot Noir might be a better match than a Chardonnay.  Additionally, beef is normally paired with a big red wine, but a super spicy beef chili may work better with a Pinot Grigio or other white wine.

Tip #6: Don’t make things too complex.  If you know you have a wonderful, complex bottle of wine that you really want to enjoy, keep the food simple.

In the end, it’s always about the “yuk or yum” factor.  Meaning, if you like the wine pairing – that’s what really counts.  These tips are just a way to help you get to the “yum.”

The Oregon Difference

April 22nd, 2014 by Rachel

April 2014 - Blog 3 - Pic 1Pinot Noir was first planted here in the Willamette Valley since 1965.  Oregonians have been taking care of their land and keeping family wineries going ever since.

As custodians of the land, we hold ourselves to a very strict standard.  We work to follow holistic and biodynamic farming practices which allow the soil, the grapes, and nature to work in perfect harmony.  This produces a higher quality grape and wine.

Not only do Oregon farmers in general and Youngberg Hill in particular take environmental stewardship seriously – the state requires our wines be the best in the country as well.  Oregon’s wine labeling regulations are the strictest in the US. There are many reasons we work so hard to preserve our land while making some of the best Pinot Noir out there.

The Oregon Difference

1st: The Willamette Valley is not just a place to live.  It’s a slice of Tuscany transplanted into America.  With proper stewardship of our land, we will be able to enjoy this land for generations to come.

2nd: We are passionate about wine.  The beauty of young grapes ripening into that perfect harvest.  The joy harvesting our grapes at just the right moment.  The shared excitement of shaping that harvest into a reflection of our land, the seasons, the weather, and the year.  These are what we love – and it’s a passion we want to share with you.

3rd: Our home is a part of a greater heritage.  That of the Oregon wine country.  We share it with you in the form of our wine and in the hospitality of our Inn.  We want that heritage to continue through our family and this winery for many, many years to come.

The wines produced here at Youngberg Hill are a reflection of our home and the land on which we live and grow.  Here’s hoping you have a chance to enjoy a little slice of Oregon.  Cheers!