In our recent class on Washington and Oregon wines, Jim Morrison and Monica Brown combined knowledge to bring the cheeses and wines of the Pacific Northwest together in our classroom.  This region is producing some of the most beautiful wines and cheeses that we have seen. Small vineyards and small farms bring us true artesian production big on taste.

Being passionate about your job is an understatement when describing Jim’s dedication the grapevine.  I would have to guess that when Jim gets his annual physical, his blood workup reveals a blend of pinot and nebbiolo.  It is this kind of passion and excitement that creates our perfect class.   Jim has visited just about every vineyard and knows almost every winemaker personally in his portfolio.

As we like to say, live it, breathe it, eat it, and drink it.

Wines & Cheeses of the class

Belle Pente Pinot Gris, Willamette Valley 2009 paired with appetizers

Belle Pente Pinot Noir, Yamhill Carlton 2010 paired with Tumalo Classico

Kelley Fox Mirabai, Willamette Valley 2012 paired with Mt Townsend Seastack

Claar Cellars Cabernet-Merlot, Washington 2011 paired with River’s Edge Chevre Up In Smoke

Soos Creek Champoux Washington 2010 paired with Beecher’s Flagsheep

Cadence Bel Canto Washington 2009 paired with Rogue Creamery Caveman Blue

We thought we would take you on a brief look back at our most recent Wine Dinner, “East meets West” with Chef Paul of Ridgefield Academy.  Wine dinners are not just for wine geeks.  They are a wonderful way to explore new foods and wines, and in this case, sakè and beer too.  There is no ordering at a wine dinner, just a wonderful exploration of a chefs culinary mind.  It is very similar to ordering “chefs choice” at a restaurant. At this dinner, Chef Paul explores the synergies and contrasts of Eastern and Wester cultures through food and beverage.  One of my personal favorites was the Tuna in an oxtail broth and corn sprouts.  At 109 we work with our local chefs to create these dinners to help encourage you to explore your food and wine passions and hope you join us for at least one of these journeys soon.

The Menu

Snacks for the Taste Buds

Unique take on salty, sour, bitter, sweet, umami

Sweet: Shrimp Sheet, lemon confit sorbet

Sour: Yuzo Ceviche

Bitter: Poached Diacon, Marrow Aioli, Watercress Puree

Salty: Oyster & Caviar

Umami:  Jellied Eggplant in bonito broth

Sake Martini

Maguro (Tuna)

Oxtail broth, corn sprouts

Sake ~ Konteki, Pearls of Simplicity, Kyoto

Wine~ Domaine de Pellehaut Harmonie Blanc Gascogne France

Duck Sausage

Kale, mushroom, radish

Sake~ Hakutsuru Excellent, Hyogo

Wine~ Domain Pierre Clavel “Le Mas” Languedoc, France

Braised Pork Belly

Star anise polenta, baby bok choy

Sake ~ Mantensei, Star Filled Sky, Tottori

Wine~ Tomas Cusine “Llebre” Costers del Segre, Spain

Yakionigiri (Grilled Rice)

 Spring Brook Farm Reading Raclette cheese Vermont, soy sauce, cornichon pickles

Hitachino Nest Red Rice Ale, Kiuchi Brewery

Macha

Mocha, sweet soy powder

Sake ~ Tozai, Snow Maiden, Kyoto

Journey Through Burgundy, France –

Burgundy
Special guest speaker Paul Cullen of Martin Scott Imports helps guide us through the mystery of Burgundy.  We will taste and discuss 6 different wines looking at their style, grape variety and represented Terroir.  Monica will do her magic with exploring a perfect cheese for each wine with a discussion of the producer; style and guide you to helping you make your own perfect pairings.

Small bites
Wild Mushroom Flatbreads
Charcuterie Board with truffle mustard
Fromage  

Délice Bourgogne – Lincet
Soumaintrain – Berthaut
Puits d’ Astier – Roldolphe Menuier
Abbaye de Belloc
Fourme d’ ambert

Wines

Pierre Morey Aligote 2011
Jean-Claude Bessin Chablis VV 2011
Deux Montille Montagny 1er Coere 2010
Michel Gros Haut Cote de Nuit 2011
Patrick Javillier Savigny-les-Beaune 1er Serpentieres 2011
Chateau de Puligny-Montrachet Nuits-St-Georges 1er Clos des Grandes Vignes 2009
February 21^st
$65 per person