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Liz Kelly-Campanale
 
September 5, 2015 | Newsletters | Liz Kelly-Campanale

Fall 2015 Newsletter

Edgefield Winery Fall 2015
McMenamins Winery Newsletter
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Wine Club Pick Up
Wine Club Pick Up Event
Saturday, September 26
2 p.m. ‘til 4 p.m.
Edgefield Winery


Join us for a tasting of Black Rabbit Red vintages from our library and a harvest tour of the winery with our winemaker Davis Palmer—and pick up this seasons wine club selection. RSVP via email by September 20 to wineclub@mcmenamins.com.


This month's Wine Club selections:
Gateway Club
Gateway Club

• 2014 VS Riesling, 
Elhanan Vineyard
• 2014 White Rabbit
• 2012 Black Rabbit Red
• 2014 Gamay Noir, 
Rebecca’s Vineyard
Red Shed Club

• 2012 Black Rabbit Red
• 2013 Zinfandel
• 2014 Gamay Noir,
Rebecca’s Vineyard
White Rabbit Club
White Rabbit Club

• 2013 Riesling
• 2014 VS Riesling,
Elhanan Vineyard
• 2 x 2014 White Rabbit
We also have a Fireside Club option featuring our dessert wines. 
The next shipment will be released September 21.
Upcoming Events

Edgefield Moveable Feast
Edgefield • Thursday, September 17, 7 p.m.

Cornelius Pass Roadhouse Progressive Dinner
Cornelius Pass Roadhouse
Thursday, September 24, 7 p.m. 

Edgefield Winery Harvest Dinner
Edgefield  – Thursday, October 8, 7 p.m.
**Wine Club member discount available

Any Port in the Storm: A Twilight Port Tasting
Edgefield – Saturday, November 21, 6 p.m. 
**Wine Club member discount available

If you haven’t joined yet, our Wine Club is a great way to try all our wines! 

Club members get a 15% discount on our wines (20% for purchases of 12 or more bottles and on library and large format wines), complimentary tastings in our tasting room, invitations to member-only events, discounts on tickets to wine events**, and priority access to new and limited releases. The wines can be shipped direct or picked up in our tasting room. Gift memberships are also available. For more information or to sign up, visit edgefieldwinery.com or email wineclub@mcmenamins.com.

Mosel ValleyWine Region Spotlight: 
Mosel Valley


Stretching across three countries--France, Germany and Luxembourg--the Mosel Valley is widely regarded as one of the best areas for Riesling in the world. Wines from the area are generally light, low in alcohol, crisp and high in acidity, and notable for their floral aromas, thanks to the cool breezes coming off the Mosel River.

Vineyards were first planted in the area by the Romans in the second century AD and viticulture was well-established by the fourth century. The industry continued to flourish throughout the middle ages and began exporting wines, most notably Riesling, by the 18th century.

Traditionally packaged in a tall, green colored “hock” style bottle, German Rieslings are generally classified by their sweetness level, ranging from lightly sweet and crisp (Kabinett and Spätlese) to rich and sweet (Auslese and Beerenauslese) to very sweet, concentrated dessert wines (Eiswein and Trockenbeerenauslese). Our Rieslings are most similar in style to the Spätlese wines.

Elhanan VineyardVineyard Spotlight:
Elhanan Vineyard


Originally planted in 1984, Elhanan Vineyard was one of the first plantings of wine grapes in the South Willamette Valley. The site is rooted in Jory and Willakenzie soils, and sits on a southeast-facing slope. Edgefield Winery has been working with the vineyard since 1992, receiving Riesling and Muscat grapes used in our Riesling and White Rabbit wines.

Erin and Chris Sarver were brewpub owners and amateur winemakers in Michigan prior to purchasing the vineyard in 2007. You can visit the vineyard, and try their estate wines at the Sarver Winery Tasting Room in Eugene. More information here.

Fall Food and Wine Pairing
The wines included in this latest wine club release are excellent selections for fall favorites, including the Thanksgiving table. 

Pumpkin Stuffed with Everything Good
Pair with White Rabbit or Gamay Noir
(Dorie Greenspan, from Around My French Table: More Than 300 Recipes From My Home To Yours) Makes 2 to 4 servings.
Ingredients:
  • 1 pumpkin, about 3 pounds
  • Salt and freshly ground pepper
  • ¼ pound stale bread, thinly sliced and cut into ½-inch chunks
  • ¼ pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
  • 2-4 garlic cloves (to taste), split, germ removed, and coarsely chopped
  • 4 slices bacon, cooked until crisp, drained, and chopped
  • ¼ cup snipped fresh chives or sliced scallions
  • 1 tablespoon minced fresh thyme
  • ⅓ cup heavy cream
  • Pinch of freshly grated nutmeg

Instructions

  1. Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
     
  2. Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
     
  3. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don't want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)
     
  4. Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
     
  5. When the pumpkin is ready, carefully, very carefully—it's heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you'll bring to the table. 
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