About This Wine
It’s a scene repeated often across Oregon’s Willamette Valley.
Blue birds would sit in the trees outside the Westnut hazelnut factory in the small town of Dundee, patiently waiting for the delivery trucks to be loaded. Then they’d swoop down on one of the trucks, grab a hazelnut or two, drop them on the ground and break the shells. Making sure the coast was clear, still more blue jays would converge on the scene and grab the nuts for food.
At the Westnut factory, these swashbuckling birds were given a nickname: the “blue pirates.” Over the years, at hazelnut harvest time, one could depend on seeing the scene repeated day after day.
They don’t process hazelnuts at that historic Dundee building anymore. Today, the facility has been renovated and transformed into a winery named 12th and Maple Wine Company. The Blue Pirate label is dedicated to the birds that once held court there — a reminder that all agriculture, including winegrowing, is forever intertwined.
About Pinot Noir
Very sensitive to climate and handling in winery, this fickle grape of Burgundy yields low tannin and acidity, medium colors and lifespan. Classic berry, cherry and currant flavors, silky textures typically balanced with spicy or floral tones.
- Grape Composition:100% Pinot Noir
- Grape Source:Select Oregon Vineyards
- Aromas & Flavors:Red Berries, Red Cherry, Strawberry, a Hint of Spice and a Light Toasty Note
- When to Drink:Now Through 2012
- Food Pairing Suggestionturkey with stuffing, or game dishes.
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The Recipe
Smoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir or Syrah. Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe