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1 ounce gin
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1 ounce Campari
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1 ounce sweet vermouth
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Garnish: orange peel
Their philosophy is simple: create authentic wines without make-up, they express the true nature of the vineyards from which they come.
They focus on indigenous grapes only. Baga, Bical, Arinto, Cercial and Maria Gomes create soulful wines from vineyard sites with soils, microclimats and aspect ideal for growing our exquisite wine grapes with biodymanic viticultural practices. In the winery we gently handle the grapes, minimal intervention and strict monitoring of the wine allow their grapes to express themselves fully.
Ultimately they create "terroir" wines by uniting knowledge, art and nature to produce "withoutmake-up", each wine with its own character.
Filipa Pato - winegrower in Bairrada. A graduate of the University of Coimbra as a Chemical engineer refined her Winemaker skills doing harvests in Bordeaux, France - Mendoza, Argentina and Margaret River, Australia and with her father Luis Pato, the Baga rebel.
William Wouters - chef/sommelier/restaurateur. William comes from a restaurateur family from Antwerp, Belgium. He is a sommelier champion, restaurateur and former head chef of the Belgian national Soccer team on the World cup in Brazil and the European cup in France.
Together Filipa & William share all their experiences: the love for food and wine, encounters with great wine growers, sommeliers and wine lovers from all over the world and the magical, inexhaustible culture of the World of wine. Today for Filipa & William, Ois do Bairro is the center of their wine universe. They will be happy to share all their passion of food and wine.
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Fossil & Fawn: Crafting Wines with a Sense of Place
I started my trip with Fossil & Fawn, a winery located in the Willamette Valley, a region celebrated for its Pinot Noir. Fossil & Fawn, run by husband-and-wife team Jim Fischer and Jenny Mosbacher, stands out for their commitment to sustainable and organic farming practices.
The allure of Fossil & Fawn's wines: The moment you taste their Pinot Noir, you'll be transported to their vineyards. The flavors are pure, the texture silky, and there's a sense of terroir that's unmistakable. The winery's hands-on approach and respect for the land result in wines that are a true reflection of their origins.
Maloof Wines: A Testament to Craftsmanship
Next on our wine adventure is Maloof Wines. Maloof Wines has gained recognition for their small-batch, artisanal approach to winemaking. The Maloof’s dedication to organic farming and minimal intervention winemaking. Maloof Wines' commitment to biodynamic practices and low intervention techniques allows the unique characteristics of each vintage to shine through.
Eyrie Vineyards: Pioneers of Oregon Wine
We concluded at Eyrie Vineyards, a true Oregon wine pioneer. Founded by David Lett in 1965, Eyrie Vineyards played a crucial role in establishing the Willamette Valley as a premier Pinot Noir region.
Visiting Eyrie Vineyards is like stepping back in time to the roots of Oregon winemaking. Their Pinot Noirs and Chardonnays are iconic, and they continue to set the standard for quality. The winery's long history and commitment to traditional winemaking methods make it a must-visit for any wine enthusiast.
We had the best time visiting Oregon! It was incredibly beautiful, the wines were amazing, and the views from the vineyards were breathtaking. It was one of the best wine trips I’ve had. I have visited many regions, but the pacific northwest is the first region I’m truly excited to visit again!
]]>If you’ve talked to me for all of 5 minutes you’ll know I love to talk about good and wine pairing. Having the right wine with the right food changes the over all experience.
Lately I’ve had an obsession with baking bread, and pairing it with wines I love. This week I’ve made some homemade focaccia and paired it with a new wine we just got in the shop, a Zweiglt (z-v-eye-gelt) from Austria. The recipe is relatively easy and the wine pairs lovely with it.
I at first was very intimidated by baking bread, but if you follow the ingredients to the exact amount. (This is hard for me because even with the first time cooking a new recipe I like to make changes.) baking bread is easy, it’s just very much a waiting game.
And in reality all of my bread baking comes from a want to procrastinate. I’m currently working on my WSET level 4 diploma and baking bread is one of the steps I using to study. Haha, very funny right? But I usually like to really dive deep into studying, and use bread baking as a way to relax on my off time between studying, work, life, as a way to find another focus and kind of let my mind wander.
So this week I studied about Sherry and made focaccia. Check out the recipe below and the wine I paired with it.
Most weeks I try and pair the wines I study with regular cuisines as a way to put the product in context. But this week I was craving focaccia and a red. So next week the pairing will make much more sense in the wine study goal but this week the recipe was about having fun!
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Ok lets talk cocktails. You know I love wine, but sometimes on our days off, I like to have something before our bottle with dinner.
When we're busy but I want something just slightly sweet and oh so very boozy I really like Social Hours premixed cocktails. They. Are. Boozy. In the absolute best way. They are a cut above a lot of other pre-mixed cocktails. They taste like a bartender made it just for you. Open, serve over ice, enjoy! P.S. Its technically 3 drinks in one can so you have been forewarned.
For those nights where I want to make something myself. I really enjoy a good Hot Toddy. This recipe definitely elevates the classic.
Charred Orange Hot Toddy.
Bonus: A fun way to make the whole house smell amazing in the cold weather is to boil an orange and cinnamon stick together. Instant cozy vibes.
If you're just getting into making cocktails, our cocktail kits are great. They include everything you'd need to make you favorite cocktail, including the glassware.
Start building your bar cart to impress your next guests!
The cocktail we're featuring this month:
Ingredients
1 ounce gin
1 ounce Campari
1 ounce sweet vermouth
Garnish: orange peel
Steps
Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled.
Strain into a rocks glass filled with large ice cubes.
Garnish with an orange peel.
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