Food & Wine: Ahi Nicoise Salad & Bells Up Prelude Rosé

Posted on July 8, 2021 by caitlin

I don’t know about you, but this hot summer weather has me craving white and rosé wines like never before.

My favorite bottles in the chilled wine category are the ones that go a step beyond “porch pounder” and pack a punch with both flavor and complexity. A standout wine that checks these boxes is the Bells Up Winery’s Prelude Rosé of Pinot Noir!

Glass of prelude rose alongside the bottle — Just look at that beautiful ruby red rosé from Bells Up Winery!

Last year I sampled the Bells Up 2019 Prelude Rosé of Pinot Noir. I paired it with my Mediterranean Farro Salad recipe during a live cooking class I hosted for Gerber Kawasaki. I also had the opportunity to sample the 2018 vintage when I visited Bells Up in Newberg, Oregon a couple years ago. Since that first sip in 2018, the Prelude Rosé has been a benchmark rosé wine for me.

I was excited to get my hands on a bottle of the 2020 vintage this year to compare tasting notes and create another food and wine pairing. I eagerly chilled, opened, poured, smelled, and sipped from a fresh glass of this ruby red rosé. Here’s what I found:

Color: Dazzling and ruby red as ever, the 2020 Prelude Rosé is certainly a standout in appearance.

Aromas: Strawberry distinctively hits your nose on your first whiff of the 2020 Prelude, followed by other red fruits such as raspberry and red cherry. Dried herbs serve as a backbone for the red fruits, along with a hint of baking spice and vanilla—likely imparted from oak aging. These aromas are tell-tale signs of a wine made from Pinot Noir!

Palate: Strawberry is once again the dominant red fruit on your palate, but it is supported by an abundance of other flavors such as cherry, raspberry, pomegranate, baking spice, and dried herbs. The herbal quality of the Prelude truly sets it apart from other rosés and points to its origin in the Willamette Valley—a region known for producing wines with a distinct earthy quality.

Body: The 2020 Prelude Rosé of Pinot Noir is a dry wine with high acidity, a light body, medium intensity, and a medium finish. It is complex in flavor and aroma, and pairs beautifully with food, especially my Grilled Ahi Nicoise Salad recipe that I created specifically for pairing with the Prelude Rosé!

Large platter of grilled ahi nicoise salad with Bells Up Prelude Rosé — The featured pairing! Not only do the Bells Up Rosé and Grilled Ahi Nicoise Salad taste great together, but they look beautiful on the table, too!

Why this pairing works:

As you can see from my tasting notes for the Prelude, the herbal quality of this rosé brings an earthy character that is not only unique, but provides a clear pathway to matching food flavors. In addition, the high acidity in the wine makes it food friendly, especially when paired with a meal that mimics the acidity level.

To me, Grilled Ahi Nicoise Salad is a perfect pairing, especially with my Dijon Herb vinaigrette. The addition of Herbs de Provence to the dressing subtly echoes the savory quality of the Prelude, while the Dijon mustard and freshly squeezed lemon juice bring the right amount of “tang” to your palate.

The best part of the Prelude and Grilled Ahi Nicoise Salad pairing is that they balance each other perfectly. Neither the food nor the wine overpowers the other. Even after finishing my salad, I could clearly pick up each of the individual aromas and flavors offered by the Prelude. Likewise, throughout my meal I could pick up subtle hints of lavender and thyme in the salad dressing. The fresh ahi, eggs, and vegetables serve as a perfect balancing act and palate cleanser, giving the wine time to shine.

Photo of salad and wine featuring jammy hardboiled eggs — Bright pink sliced ahi tuna and eggs with jammy yolks are what you’re looking for on your serving platter!

Learn more about wine and food pairing techniques by checking out my recent blog post all about it!

Grilled Ahi Nicoise Salad

Makes 4 entrée sized portions

Ingredients

2 tablespoons Dijon mustard

2 tablespoons champagne vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon black pepper, plus more for seasoning

1 teaspoon Herbs de Provence

2 cloves of garlic, minced

10 ounces mixed salad greens

1 pound fresh ahi tuna (this comes out to be about one large tuna steak)

4 eggs

12 ounces mini potatoes

8 ounces green beans

¾ cup Kalamata olives

2 tablespoons capers

Maldon sea salt flakes for garnish

Directions

In a small mason jar with a lid, combine Dijon, vinegar, lemon juice, salt, pepper, herbs, and garlic. Close lid and shake well. Ta-da! You’ve just made your salad dressing.
This is the best salad dressing trick in the book…quick, easy, and mess-free!
Add eggs to a pot and cover with cold water. Bring water to a boil. Once water begins boiling, set a timer for 6 minutes. At the 6-minute mark, transfer eggs to a bowl of ice water using a slotted spoon. Let eggs cool in ice bath for a few minutes before peeling the shells off the eggs. Set aside.
Add 12 ounces of mini potatoes to the same pot of water used to boil the eggs. Top off water if needed. Boil potatoes until fork tender. Remove with a slotted spoon and set aside.
Using the same pot of water (again!), steam the green beans. Place a steaming basket filled with green beans above the boiling water and cover with a lid. If you don’t have a steaming basket, you can cheat by using a metal colander. Steam green beans until they turn a bright green color and are tender but still have a crunch (about 4 minutes). Set aside.
I’m very proud that some of the green beans used in this Grilled Ahi Nicoise Salad came straight from my garden!

As you can see, there are lots more baby green beans on the way! Follow along on Instagram (@sips_n_tips) more more garden updates!
Pre-heat the barbeque for the ahi. Make sure the barbeque is hot to prevent the ahi from sticking. Coat the ahi with olive oil, salt, and pepper (to taste). Sear the ahi for 1-2 minutes per side. If you have a particularly thick ahi steak like mine, aim for 3-4 minutes per side. When finished, the ahi should be raw inside with grill marks on the outside. Remove from grill and set aside.
If you don’t have access to a grill, you can sear your ahi in a hot cast iron pan instead. I personally like getting the grill marks on my tuna steaks, plus the BBQ means easy clean up!
Prepare the salad ingredients. Cut potatoes into bite-sized pieces. Cut green beans into 1-inch pieces. Slice the Kalamata olives. Using a serrated knife, gently slice each of the hardboiled eggs.
Salad toppings getting prepped and ready for their big debut.
Prepare the mixed greens. In a large salad bowl, combine the mixed greens and the desired amount of salad dressing. Toss to combine.
Sprinkle 2 tablespoons of capers onto mixed greens and arrange the vegetables, eggs, and olives on the salad. Slice the grilled ahi tuna against the grain of the fish. Place your grilled ahi on the salad, garnish with Maldon sea salt flakes, and pair with a glass of Bells Up Prelude Rosé!

The finished product! Serve this platter as a show-stopping centerpiece at your next dinner party and make sure you have plenty of Bells Up Prelude Rosé of Pinot Noir on hand to pair with!

This food and wine pairing is perfect for a warm summer day.

The salad is light and healthy, and can be served in individual portions or on a serving dish (as pictured) if entertaining. The Bells Up Prelude Rosé of Pinot Noir will surely impress any crowd of wine lovers or connoisseurs. Be sure to have a few bottles on hand—you’ll be glad to have more once that first bottle runs out!

For all the wine geeks like me, here are the nitty-gritty technical notes for the 2020 Prelude Rosé:

Caitlin photographing a glass of the Prelude Rosé at Bells Up Winery — I loved photographing the beautiful color of the Bells Up Prelude Rosé when I visited Bells Up Winery in Newberg, Oregon a couple years ago.

Production: 109 cases

Varietal & Clones: 100% Pinot Noir: 50% Pommard—7-year vines; 50% 667—7-year vines

Soils: Jory

Harvest date: October 3, 2020

Harvest Brix: 23.9

Cooperage: Aged 6 months in neutral French oak

Bottled: March 1, 2021

Released: March 15, 2021

Alcohol: 13.5%

pH: 3.20

If you haven’t already, head to the Bells Up Winery website and order a few bottles of wine to try for yourself.

The Prelude Rosé is obviously a favorite of mine, but you truly can’t go wrong with any bottle! Red wine lovers will appreciate the Titan Pinot Noir or the Firebird Syrah. White wine lovers will obsess over the mineral-driven quality of the Helios Seyval Blanc and the Rhapsody Pinot Blanc. By ordering a bottle (or five) from Bells Up, you’ll be supporting a micro-boutique, small-production, high-quality, family-owned business that is driven by nothing more than Dave and Sara Specter’s passion for creating and sharing fine wine.

Photo of Dave and Sara Specter of Bells Up Winery — Dave and Sara Specter of Bells Up Winery in Newberg, Oregon. Dave is the winemaker, and Sara is the “Money Honey” (ha!). Together they are the visionaries and creators of Bells Up Winery.

If you happen to visit the Willamette Valley (which I HIGHLY recommend), stop by the Bells Up tasting room, where you will be guided through a private tasting while overlooking the Bells Up vineyard. One-on-one private interactions are the only way that Bells Up has ever operated, and it is a treat to learn about the wines directly from the family that makes them!

Cheers—happy cooking and happy sipping!

If you tried this recipe or enjoyed this post, let me know in the comments below and share on social media!

Grilled Ahi Nicoise Salad

caitlin

A perfect recipe pairing for Bells Up Winery's Rosé of Pinot Noir!

Print Recipe

Course Main Course, Salad

Cuisine American, French

Servings 4

Ingredients

2 tbsp Dijon mustard
2 tbsp champagne vinegar
1 tbsp lemon juice freshly squeezed
1 tsp kosher salt plus more for seasoning
1 tsp black pepper plus more for seasoning
1 tsp Herbs de Provence
2 cloves garlic minced
10 oz mixed salad greens
1 lb fresh ahi tuna
4 eggs
12 oz mini potatoes
8 oz green beans or Haricots Verts
3/4 cup kalamata olives sliced
2 tbsp capers
Maldon Sea Salt flakes for garnish

Instructions

In a small mason jar with a lid, combine Dijon, vinegar, lemon juice, salt, pepper, herbs, and garlic. Close lid and shake well. Ta-da!You’ve just made your salad dressing.
Add eggs to a pot and cover with cold water.Bring water to a boil. Once water begins boiling, set a timer for 6 minutes. At the 6-minute mark, transfer eggs to a bowl of ice water using a slotted spoon.Let eggs cool in ice bath for a few minutes before peeling the shells off the eggs. Set aside.
Add 12 ounces of mini potatoes to the same pot of water used to boil the eggs. Top off water if needed. Boil potatoes until fork tender. Remove with a slotted spoon and set aside.
Using the same pot of water (again!), steam the green beans. Place a steaming basket filled with green beans above the boiling water and cover with a lid. If you don’t have a steaming basket, you can cheat by using a metal colander. Steam green beans until they turn a bright green color and are tender but still have a crunch (about 4 minutes). Set aside
Pre-heat the barbeque for the ahi. Make sure the barbeque is hot to prevent the ahi from sticking. Coat the ahi with olive oil, salt, and pepper (to taste). Sear the ahi for 1-2 minutes per side. If you have a particularly thick ahi steak, aim for 3-4 minutes per side. When finished, the ahi should be raw inside with grill marks on the outside. Remove from grill and set aside.
Prepare the salad ingredients. Cut potatoes into bite-sized pieces. Cut green beans into 1-inch pieces. Slice the Kalamata olives. Using a serrated knife, gently slice each of the hardboiled eggs.
Prepare the mixed greens. In a large salad bowl,combine the mixed greens and the desired amount of salad dressing. Toss to combine.
Sprinkle 2 tablespoons of capers onto mixedgreens and arrange the vegetables, eggs, and olives on the salad. Slice thegrilled ahi tuna against the grain of the fish. Place your grilled ahi on thesalad, garnish with Maldon sea salt flakes, and pair with a glass of Bells UpPrelude Rosé!

Keyword Ahi, Nicoise, Salad

Forget Flavor! Using “Body” for Food and Wine Pairing

Posted on June 11, 2021 by caitlin

Last week I completed my first unit in the WSET 2 (Wine & Spirit Education Trust Level 2) program. This week covered a lot of fundamentals like how wine is made, how to properly store and serve wine, and how to use the Systematic Approach to Tasting (SAT) to correctly identify the qualities of a wine. The lessons also covered some fundamentals of food and wine pairing, which is something I love to play around with.

I’ve talked about food and wine pairings before on my blog: be sure you read “3 Unique Oregon Wines You Must Try This Summer”, “Bubbles and Bites: 4 Techniques for Sparkling Wine Pairings”, and “Say Cheese! 5 Wine and Cheese Pairings” if you haven’t already! My WSET class this week gave me another wine and food pairing tidbit that I thought I would add to the blog for anyone looking to experiment with pairings.

Bells Up Helios wine with dill pickle popcorn — Here’s one of my featured pairings with Bells Up Helios Seyval Blanc wine: dill pickle popcorn! Light-bodied wine with a light, tangy snack. Perfecto!

Often times, we try to match specific flavors in both a meal and a wine in order to form a perfect pairing. For example, pairing a fresh citrus salad with an acid-driven, citrusy wine. This isn’t a bad way to form a pairing, but there is another marker you can use to determine which wines might best match a meal: body!

If you remember from my Dictionary for an Amateur Wine Lover post, body refers to the overall weight and texture of a wine. Some people use milk to help explain what body is. For example, consider the coating left in your mouth after a sip of whole milk versus skim milk. If a wine leaves behind a thick coating like whole milk does, that is considered a full-bodied wine. If the coating in your mouth dissipates quickly and feels thinner after a sip of wine, that is a light-bodied wine.

Reflection of wine legs on a glass — The reflection in this glass shows the wine “legs” of the wine after swirling. “Legs” help point to the amount of alcohol in the glass, but can also be a clue to how much body your wine will have! Generally speaking, higher alcohol wines are likely to be fuller-bodied wines, too.

The structural components of wine (sugar, acidity, tannin, and alcohol) all work together to contribute to the body of the wine. Sugar and alcohol increase the body in the wine, while high levels of acidity make the wine feel lighter in body. High levels of ripe tannin lead to a fuller-bodied wine, but the presence of unripe tannin (which would feel particularly harsh in your mouth) can make a wine feel “thinner”, and therefore lighter in body.

So, how do you use body to determine wine and food pairings?

First, think about the meal you plan to have. Is it a thick, fatty steak with rich flavors that will coat your mouth? That’s an opportunity to pair a full-bodied red wine with your meal, like a peppery Syrah or full-bodied Cabernet Sauvignon. Are you having a lighter meal like seafood or a salad where the flavors tend to dissipate quickly after a bite? Then a lighter-bodied red or white wine might do the trick, such as a Gamay or Sauvignon Blanc.

Bells Up Rhapsody wine paired with my mediterranean lamb recipe — When I created this wine pairing, I balanced a rich Mediterranean lamb dish with a fuller-bodied, balanced white wine: Bells Up Rhapsody Pinot Blanc. The richness of the lamb contrasted with salty kalamata olives, tangy feta cheese, and fresh herbs. These elements paired nicely with the minerality and acid found in the Pinot Blanc. It may seem unusual to pair a white wine with lamb, but the body of both the wine and the meal matched perfectly. **Fun fact: Bells Up Winery now sends this recipe to their club members who order a bottle of Rhapsody as a suggested food and wine pairing!**

You can work backwards with your wine pairings, too. If you know that you want to enjoy a full-bodied Petit Syrah with your meal, look for a rich dish to pair it with like lamb chops. If you have your heart set on a light-bodied, acid-driven white like a Gruner Veltliner, try it with a slightly spicy poke bowl (this is one of my all-time favorite pairings!).

Cheese plate to pair food and wine — Working backwards is a great way to choose cheeses for a charcuterie board! Start with the wine that you’re hoping to enjoy. Then do some homework to find a cheese that is likely to balance it well. More info on cheese pairings can be found here!

There are a few fundamental rules with wine and food pairing, but the most important thing to remember is that is all comes down to your preference. No two palates are the same, and if it tastes good to you, that’s all that matters!

Have any food/wine pairing questions? Let me know in the comments below! If you enjoyed this post, please share on social media!

WSET Level 2: Here I come!

Posted on May 31, 2021 by caitlin

As my friends, family, and especially my husband know, my obsession with wine has only grown in recent years. When I’m not enjoying a glass, I’m likely planning my next trip to tasting rooms, listening to wine podcasts, watching a wine documentary, or researching something about the wine world.

Several times in the past few years I’ve mentioned my desire to take a wine certification course of some sort. I started that conversation yet again this spring. My husband responded, “You talk about this all the time, you need to just sign up for the class already!”.

So, here goes nothing! I’m registered to begin my Wine & Spirit Education Trust (WSET) Level 2 course through the Napa Valley Wine Academy this week.

WSET textbooks and a glass of wine — My WSET course materials (with a glass of wine ready to accompany my studies).

The course is five weeks long and completely online. Coursework covers everything from wine production techniques to geography, wine label terminology, and the Systematic Approach to Tasting wine (SAT). It includes four blind tasting classes, too! After I finish my classes, I’ll have several weeks to study before taking a final exam. If I pass, I’ll receive the WSET Level 2 Award in Wine, a well-known certification in the wine industry.

Blind wine tasting kit from Master the World — The Napa Valley Wine Academy partnered with this company (Master the World) to provide six wines for WSET candidates to taste during the course. These are the wines we will open during the four live tasting webinars.

I’m looking forward to honing my tasting technique and digging deeper into my understanding of wine production, regions, and the wine industry itself. My goal is to use my WSET knowledge to continue making the world of wine feel accessible and easily understandable to any type of wine lover out there! (Side note–did you catch my recent “Dictionary for the Amateur Wine Lover” blog post?)

Box used for wine samples with wine descriptor words all over it. — I’ve had a great time reading through these taste/aroma descriptors on the Master the World box…I can’t wait to start identifying some of these in the wines I taste!

Follow along on Instagram and Facebook as I document my WSET experience, and be sure to subscribe to email updates from Sips N Tips (on the right side bar) so you don’t miss my blog posts, too!

Have any wine-related questions that you want me to cover as I go through the WSET Level 2 course? Let me know in the comments below!

Sip of the Week: Institution Ale’s “West Coast or Die IPA”

Posted on April 30, 2021 by caitlin

One of the things I’ve missed most during COVID is trips to local breweries, so a few weeks ago after getting my vaccine I was ecstatic to make a stop at Institution Ale Company in Camarillo, California for a fresh pint to celebrate.

I saw an IPA on the menu that I hadn’t tried before, so I ordered the West Coast or Die IPA. It’s rare that I don’t enjoy an IPA, but when I took a sip of this one I had a major “OMG” moment. That IPA was fabulous!! And not only in a “I’m so excited to be having a beer at an actual brewery” way. The flavor profile of the beer was truly outstanding. I eagerly purchased a 4-pack of cans to take home to share with Tucker.

Caitlin holding a can of Institution Ale's West Coast or Die IPA at sunset. — Institution Ale’s West Coast or Die IPA is the perfect happy hour beer. Pour a pint at sundown and let the tropical aromas transport you to your happy place.

The West Coast or Die IPA is a West Coast style IPA made with California Ale yeast. It’s Mosaic, Simcoe, and Chinook hops sit on a backdrop of subtle tropical flavors. Institution uses Pale, Munich, and White Wheat malts to further influence the body of this brew, ultimately producing a perfectly balanced IPA with a deep golden hue that is hoppy, summery, and refreshing.

Glass of Institution Ale's West Coast or Die IPA with the can rested on the lip of the glass. — Be sure to enjoy this beer out of a glass rather than the can. The aroma of the West Coast or Die IPA really enhances the beer-drinking experience.

By the time I went back to Institution to get another few cans, I learned that this seasonal release had already sold out. Luckily I found a few cans at a nearby grocery store and I’m savoring those for now. I will definitely have my eye out for the re-release of the West Coast or Die IPA. Maybe if I’m lucky they will let me take home a keg for our kegerator!

If you haven’t visited Institution Ale Company in Camarillo, be sure to check them out. They have repurposed their parking lot to allow for lots of outdoor seating, and they have delicious pizza and soft pretzels made in-house to keep you satiated while you try their wide array of beers. Their beer menu boasts a wide range of styles no matter the time of year.

Oakley the goldendoodle with a can of Institution Ale's West Coast or Die IPA. — I forgot to mention, Oakley also approves of the Institution Ale West Coast or Die IPA. He was quite happy to relax with a pint on the lounge chair by the pool!

I’ve written about Institution Ale Company a few times before. Check out my kegerator post, Brut IPA review, Institution pairing suggestion with my Smoked Buffalo Drumsticks, and my shout out to Institution in my Craft Beer Around the World post!

I’m always looking for new breweries to try, and now that vaccines are rolling out it’s safer to pay them a visit. Let me know where else I should visit in the comments!

Dictionary for the Amateur Wine Lover

Posted on April 19, 2021April 18, 2021 by caitlin

I hear all the time that wine is “intimidating”. People know they like wine, but don’t understand the complexities behind the “tasting notes” and “aromas”. Essentially, they don’t understand how to enjoy the fully sensory experience of wine. Instead, they prefer to choose a wine based on a familiar varietal or price point, and that’s okay!

On the other end of the spectrum, sommeliers use fancy words like “terroir”, “minerality”, and “viscosity” to describe wine, without much of an explanation for what those wine terms really mean. Wine scholars and somms often spend years of their lives training their taste buds to recognize these components of wine, making any understanding of the matter feel out of reach to the amateur wine lover.

Then, there is the population of wine drinkers that I think lie somewhere in the middle of this spectrum. These are the individuals who care about what is in their glass beyond just a label. They may be interested to know what region it came from, the general flavor profile, or maybe some pairing suggestions for how to serve the wine with food.

There are tons of in-depth resources out there that will dig into any one of these topics. I’ve delved into a few of them myself over the years to learn more, but not everyone has the time or interest in doing that. So, I thought I would take some time to pull together 10 wine terms for the amateur wine lover. Knowing these 10 definitions will help in your own understanding of wine, and will make you seem like a pro the next time you whip one out at a dinner party!

Caitlin in a vineyard studying bud break on the vines. — If you’re a true wine nerd like me, you’ll find yourself wandering through vineyards noting little details about the vines, fruit, and even the ground cover around them. All of these factors influence what will eventually end up in the bottle!

Dictionary for the Amateur Wine Lover

AVA

Stands for American Viticultural Area, and is the formal way of recognizing wine-growing areas in the United States. There can be several AVAs hosted within one region (see definition below). Napa Valley alone has 16 AVAs! Many wine labels will showcase their AVA and/or region so the consumer knows exactly where the grapes were grown.

View of Willamette Valley vineyards. — This photo was taken in the Willamette Valley at Youngberg Hill Inn & Winery, which is situated in the McMinnville AVA.

Body

You’ll often hear people talk elusively about full-bodied wines and light-bodied wines and everything in between. Really what they’re getting at is the “texture” of the wine, which is sort of difficult to comprehend since all wine is liquid…but bear with me for a minute. Certain wines, like Cabernet Sauvignon and Zinfindel will often leave your mouth fully coated with wine after only a sip or two. It seems to linger there, clinging to your taste buds and cheeks. That’s a sign of a full-bodied wine. On the other hand, a lighter bodied red wine like Pinot Noir can be just as flavorful and enjoyable, but doesn’t feel quite as “thick” as you drink it. That’s a sign of a lighter-bodied wine. Start paying attention to the texture of the wine as you drink it, and you’ll soon be able to start differentiating where each wine stands on the spectrum of “body”!

Legs

Picture it: you do a fancy swirl of the wine in your glass like you see on TV…it goes around and around and once you stop, the wine slowly runs down the inside of your glass back into a steady pool. If you’re using a clean glass, you may see what looks to be little clear “runs” of wine on the inside of your glass, similar to a run of paint. Those are called legs! The thicker and slower the legs in your glass, the higher the percentage of alcohol in your wine. Try to spot the legs next time you drink a Cab Sauv, Zinfindel, or Syrah. These fuller-bodied, higher alcohol wines often have great legs on your glass.

Shadow of a wine glass — I took this photo at Alloro Vineyards in Oregon. If you look closely at the shadow of the glass, you can actually see the wine “legs” running down the sides!

Minerality

I’ll admit, this is another elusive wine term advertised in tastings, but very few wine drinkers understand (or know how to define) minerality. I’ll at least share how I’ve come to understand it over the years. The minerality of wine can be both a flavor and a sensation in a wine. It points to flavors that come from the soil and are absorbed by the grape. In other words, flavors that we are not used to experiencing (unless you tend to eat dirt…and then we should probably talk). Minerality can present as anything from savory and earthy while the wine is in your mouth, to a vaguely metallic aftertaste once you swallow the sip. Next time you’re wine tasting and can’t seem to identify the flavor, consider whether you might actually be experiencing the minerality of the wine!

Bells Up Helios with a glass and popcorn. — If you’re looking for a great example of minerality, pick up a bottle of Helios Seyval Blanc from Bells Up Winery in Newberg, Oregon. The minerality in Helios is distinct and allows you to hone in on the flavor and develop your palate as a result. It pairs deliciously well with dill pickle popcorn, too-check out my blog post with pairing ideas for this wine and more!

Oaky

I’m sure we’ve all heard a wine described as “oaky”. It is often used as a prefix to the word “Chardonnay”. Wine tends to showcase flavors of oak wood (hence the “oaky” description) when it is aged for a period of time in oak barrels. There are all sorts of techniques for barrel aging, and the number of times the barrel has been used for aging wine will ultimately impact the amount of oak flavor that the wine adopts. Some people love an oaky wine, while others prefer the more subtle benefits of barrel aging (one of them is neutralizing tannins). Wine makers get creative with their barrel aging process by subtly manipulating the flavor of their wine with the wood. Unfortunately, due to the complexity of barrel aging wine, many big wine producers will now take a shortcut in their wine making process and will instead add oak wood chips to large quantities of wine in order to achieve an oaky flavor, rather than relying on the barrel aging process to do the work.

The barrel room at Alloro Vineyard in Oregon — The barrel room at Alloro Vineyard showcases many vintages of wine aged in a variety of oak barrels.

Region

Wine regions are geographically oriented. However, they are not always tied to state or country borders. Some wine regions transcend borders, such as the Alsace region that spans parts of both France and Germany. Within wine regions, there are often several AVAs. Read your next wine label to see if you can use the regional or AVA designation to understand exactly where your wine is coming from.

Tannin

Have you ever taken a sip of red wine and been left with a bitter, almost gritty texture in your mouth? That’s because of tannins! Tannins come from the skin of a grape and can add a lot of structure and flavor to a wine. They are most commonly found in full-bodied red wines, although some lighter-bodied reds can showcase tannic qualities as well. Some people appreciate tannins, while others prefer something smoother. I personally see tannins as an acquired taste. Aeration can help soften the tannins of a wine if that’s your preference, so consider investing in a decanter or mini aerator for that purpose.

Five bottles of wine at the tasting room at Armstrong Winery — Armstrong Family Winery in Walla Walla, Washington makes some of my favorite bottles of red wine. They do a phenomenal job of creating wines that showcase tannins in a balanced, complex way. Try a Syrah from Armstrong to get an idea of how beautiful tannins can be.

Terroir

Refers to the unique flavor of the wine as a result of its unique location and growing environment. This includes things such as soil type, elevation, and overall climate. Theoretically, a genetically identical grapevine grown in two separate parts of the world, in different soils, with different climates, would have different flavors as a result of those combined factors. This is why a Cab from California tastes so different than a Cab from France. Expert wine tasters can identify a type of wine or the region it comes from based on terroir alone.

The bud break on a vine showing a tiny cluster of grapes — Bud break (seen here) is an exciting time in the world of winemaking–it showcases the beginning of what will hopefully be a fruitful harvest leading to unique, terroir-driven wines.

Varietal

The type of grape that makes the wine. Examples include Chardonnay, Merlot, Syrah or Grenache. Some varietals have different names in different countries (e.g Syrah in North America vs. Shiraz in Australia and New Zealand). Wines labeled as a “blend” contain several different varietals mixed together. Wines labeled as a single varietal can still have more than one type of grape in the blend, but have to abide by regulations dictating what percentage of the wine must be the single varietal on the label (in the United States, a wine only needs to contain 80% of a varietal in order to have that on the label).

Vintage

Vintage refers to the year that the grapes were harvested. There is usually a 1-2 year delay between the harvest date and when the bottle is ready to be sold. Depending on the climate during the growing season, vintages of the same wine can taste drastically different from year to year. Wine also continues to age while in the bottle, which is why older vintages (10+ years) tend to have more of a tawny color to them. The flavor of some wines improve as they age, while others are best enjoyed young.

Bottle of Alloro Vineyard Riesling surrounded by flowers. — Different vintages highlight different flavor profiles in the wine. This bottle of 2018 Riesling from Alloro Vineyard is beautifully floral…it felt right to celebrate the bottle with some fresh-cut flowers!

There you have it—10 wine terms the help you take your wine knowledge to the next level. Want to see more definitions like these? Let me know what wine terms puzzle you in the comments below!

3 Unique Oregon Wines You Must Try This Summer

Posted on August 15, 2020 by caitlin

The Pacific Northwest of the United States is my current wine region obsession, with Oregon wine from the Willamette Valley being the standout.

Famous for Pinot Noir and Chardonnay, the Oregon wine scene has gained worldwide recognition in recent years. However, there’s more to Oregon wine than those two well-known varietals, and I’ve found the ideal winery to expand your Oregon wine horizons.

Bells Up Winery is a micro-boutique winery located in the heart of Oregon wine country.

Owned and operated by husband-and-wife team Dave and Sara Specter, this winery showcases passion, expertise, and creativity in wine. I had the opportunity to visit Bells Up Winery in May 2019 and was totally awe inspired by The Specter’s approach to wine…one that pays homage to the tradition of the Willamette Valley while pushing the limits with unique, unfamiliar, one-of-a-kind wines.

Photo of Dave and Sara Specter, owners of Bells Up Winery, overlooking their Oregon vineyard. — Dave and Sara Specter, owners, winemaker (Dave), “Money Honey” (Sara), and visionaries behind Bells Up Winery.

A tasting flight at Bells Up will introduce you to varietals that the average wine drinker has probably never tried. Of course, there are also some standout Pinot Noirs on the menu too (my personal favorite is the Titan Pinot Noir). This summer I had the opportunity to revisit some of the more unique Bells Up wines which only made me fall in love with the beauty of Oregon wine even more.

Bottle of Bells Up Titan Pinot Noir, an Oregon wine from the Willamette Valley, with two glasses and an ocean view in the background. — We recently paired a bottle of Bells Up Titan Pinot Noir with an ocean view…and it was perfect.

Keep reading for information on these unique wine varietals and food pairing recommendations for each bottle!

First up, the 2019 Rhapsody Pinot Blanc.

For those who enjoy a full-bodied wine with lots of minerality, the Rhapsody Pinot Blanc is for you. The first sip is so flavorful it will leave you speechless…and then you will quickly realize how phenomenal a well-made white wine can be.

The Rhapsody Pinot Blanc features balanced acidity, tongue-tingling minerality, and flavors of citrus—I picked up on lots of lemon and lime—on the palate. The aroma is reminiscent of ripe peaches, and the mouthfeel is smooth and luxurious. There’s so much going on in this wine that every sip feels like a party in your mouth.

Dinner spread of Rhapsody Pinot Blanc, an Oregon wine from the Willamette Valley, and Greek lamb stew. — The pale-colored, flavor-packed Rhapsody Pinot Blanc ready to be served alongside this unique Greek-inspired dinner.

The Pinot Blanc varietal is a mutation of Pinot Noir best known for producing dry white wines. It is most commonly grown in Germany and Italy, and is often associated with Franciacorta sparklers. Pinot Blank is considered an uncommon varietal in general, so to find a 100% Pinot Blanc wine in the United States makes Bells Up Rhapsody Pinot Blanc even more special. I already can’t wait to get my hands on another bottle of this lavish white wine.

I paired the Rhapsody Pinot Blanc with a stewed Greek lamb recipe and some homemade flat breads. The rich lamb, salty olives, creamy feta, and tart lemon in the dish paired perfectly with the Rhapsody. I truly didn’t want this meal to end…and I surely didn’t want that bottle to run out!

Bottle of Bells Up Rhapsody Pinot Blanc, an Oregon wine from the Willamette Valley, alongside a Greek lamb and flatbread dish. — You really can’t go wrong with a fabulous Oregon wine accompanying a flavorful meal. The Rhapsody Pinot Blanc was pure perfection!

Glass of Rhapsody Pinot Blanc from Oregon with Schitts Creek TV show playing in the background. — The Rhapsody also pairs very well with an episode of Schitt’s Creek, another summer obsession of mine! I just have a feeling David would be all about this Pinot Blanc…

Here’s the specs for the 2019 Rhapsody Pinot Blanc:

Production: 51 cases

Clones: 100% Pinot Blanc produced from 12-year vines

Soils: Jory

Harvest: September 26, 2019

Harvest Brix: 20.9

Cooperage: Aged sur lie 6 months in stainless steel

Bottled: March 2, 2020

Released: April 1, 2020

Alcohol: 12.4%

pH: 3.27

Price: $28

My next Bells Up summer sample was the 2019 Prelude Rosé of Pinot Noir. This rosé is a standout not only for its flavor, but for its beautiful, unique, ruby color. I’ve never seen a rosé so vibrant as the Bells Up Prelude!

Admittedly, I love to soak in the color and aroma of this wine before ever taking a sip. The color of this beautiful rosé is a result of the liquid soaking on the skins of the Pinot Noir grapes for just 48 hours before being pressed and then undergoing fermentation. (To learn more about how rosé wines get their wide variety of hues, check out my blog post that explains the methods of rosé production here.)

Caitlin photographing a glass of Bells Up Prelude Rosé in Newberg, Oregon. — Me photographing the beautiful Prelude Rosé last summer at the Bells Up vineyard. It’s been one of my favorite wines ever since!

The aroma of the Bells Up Prelude reminds me of ripe red berries, which suits the color of the wine perfectly. The first sip will showcase the flavor of strawberry layered upon subtle citrus notes. The Prelude is a full-bodied rosé, enhanced by six months of barrel aging in neutral French oak.

Bottle and glass of Bells Up Prelude Rosé, an Oregon wine from the Willamette Valley, alongside a bowl of Mediterranean Farro Salad (recipe on the blog!). — My featured pairing in a recent Zoom cooking class I hosted was Bells Up Prelude Rosé of Pinot Noir with my Mediterranean Farro Salad. It was a wonderful way to showcase one of my favorite wineries alongside one of my favorite recipes!

I featured the Bells Up Prelude in a recent Zoom cooking class I hosted (hello, COVID activity!), and paired this fabulous rosé with my Mediterranean Farro Salad recipe. The fruit-forward, balanced profile of the Prelude is a perfect complement to the subtle sweetness of the shrimp and the herbaceous quality of the Farro salad. (Hint: grab a bottle of the Prelude online and serve it alongside my Mediterranean Farro Salad recipe for a light, fresh, summery meal!)

For all the wine geeks, here’s the specs on the 2019 Prelude!

Production: 99 cases

Clones: 50% Pommard: 6-year vines; 50% 667: 6-year vines

Soils: Jory

Harvest: September 29, 2019

Harvest Brix: 23.2

Cooperage: Aged 6-months in neutral French oak

Bottled: April 10, 2020

Released: April 20, 2020

Alcohol: 12.7%

pH: 3.19

Price: $22

Last but certainly not least, I pulled the cork off the Bells Up 2019 Helios Estate Seyval Blanc on a warm, summer afternoon.

Chilled to perfection and refreshing as ever, the Helios was a perfect mid-afternoon wind down drink. The Seyval Blanc is pale in color and lighter-bodied than the previous two wines. This acid-driven wine balances its tart mouthfeel with aromas of citrus fruit and flavors of candied lemon and bitter orange alongside subtle minerality. This wine has “day drinking” written all over it…pair it with a light snack and some sunny weather and you’re set.

Bottle of Bells Up Helios with a glass next to it, an Oregon wine from the Willamette Valley. — The look, aroma, and taste of the Bells Up Helios Seyval Blanc is crisp, clear, refreshing, and oh-so-satisfying.

Speaking of pairings, I must admit this recommendation may seem a bit odd at first, but give it a try before you judge! I sipped my Helios Seyval Blanc while snacking on some dill pickle-flavored popcorn from Trader Joe’s. I don’t really even like dill pickles, but there was something about how the tangy popcorn played off the bright, vibrant flavors of the Helios that simply worked. Just goes to show you that not every pairing has to be fancy, right?!

Bottle and glass of Helios Seyval Blanc, an Oregon wine from the Willamette Valley, with a bowl of popcorn. — There is is, dill pickle-flavored popcorn with a fabulous and totally unique Oregon wine. Wine drinking doesn’t always have to be a fancy pastime!

Seyval Blanc is a very uncommon wine varietal in the western United States. Believe it or not, it actually grows quite well in England, and also has a presence in the Finger Lakes wine region of New York as well as Canada. While Bells Up Helios Seyval Blanc is acid-driven and fruity, you may see Seyval Blanc featured in late harvest or Eiswein-style dessert wines in other parts of the world. Bells Up is home to the Willamette Valley’s first planting of Seyval Blanc, and only the second in the state of Oregon, making it a hidden gem of Oregon wine country!

Photo looking through a glass of Helios Seyval Blanc, an Oregon wine from the Willamette Valley. — View through a wine glass…I was getting a little artsy during this Helios photoshoot!

Here’s all the details for the 2019 Helios:

Production: 43 cases

Clones: 100% Seyval Blanc: 4-year vines

Soils: Jory

Harvest: September 26, 2019

Harvest Brix: 19.1

Cooperage: Aged sur lie 6 months in stainless steel

Bottled: March 2, 2020

Released: April 1, 2020

Alcohol: 12.9%

pH: 3.27

Price: $28

If you happen to be driving through Oregon wine country, I highly recommend a stop at Bells Up Winery.

Dave and Sara host private tastings for all of their guests on their deck overlooking the vineyard, and it’s such a wonderful experience to get to know them and their wines in tandem. If you can’t make it up there in-person, consider ordering some wine from Bells Up online. Bells Up wines are all affordably priced for the quality that you get, and they can be shipped out of state. Pair the Rhapsody Pinot Blanc, Prelude Rosé, and Helios Seyval Blanc with the foods mentioned in this blog and you’re guaranteed to enjoy all the flavor, complexity, and uniqueness that Bells Up wines have to offer.

Questions, comments, pairing ideas? Let me know in the comments below!

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Mountain Rambler Brewery: Off the Beaten Brewery Path

Posted on February 6, 2020 by caitlin

One of my favorite places in the world is the Eastern Sierra Nevada Mountains, where we found ourselves camping a couple weekends ago. We’ve driven up Highway 395 dozens of times, and have passed a little brewery on the side of the road in Bishop, California called Mountain Rambler Brewery, but have never been able to stop in. But this time we finally made it happen and it did not disappoint, which is why it’s my latest Sip of the Week!

Beer on table looking toward highway 395. — After a weekend of camping and a short hike that morning, this beer at Mountain Rambler Brewery absolutely hit the spot!

If you’ve never driven up Highway 395 from the Los Angeles area toward Mammoth, Reno, and eventually Oregon, let me paint a picture for you.

After about an hour on the road, you hit the Mojave dessert. Aside from the occasional gas station, it’s a pretty barren (and beautiful) place. Continue north from there and you’ll find a few small towns running along the base of the Sierra Nevada mountains before you run into Mammoth Lakes a few hundred miles later. Each of these little towns have distinct personalities, featuring old-school post offices, tiny little cafes, and quirky shops along a main drag that distances a mile at most. I’ve highlighted a few of the hole-in-the-wall spots we’ve seen or experienced below.

Campsite and truck with sierra nevada mountains in the background — We camped near Mammoth Lakes during this trip. Here is the little campsite we set up just in time to enjoy a spectacular sunset show!

Caitlin sipping coffee with the mountains in the background. — The mountains along the eastern Sierras seem to change by the minute based on the clouds, sun, storms, and light cast upon them. We enjoyed the view as we sipped our coffee in the morning!

Hot springs near Mammoth Lakes — Just a couple miles from our campsite, we stumbled upon this geological area of hot springs and geysers. Unfortunately a storm hit us right as we embarked on our hike to see this spectacular site. Nonetheless, it was a great little find and I can’t wait to go back when the weather is nice to see those colorful water features lit up in a while different way!

But first, let’s highlight THE beer stop of Highway 395: Mountain Rambler Brewery!

In the heart of Bishop, California, situated right on Highway 395, Mountain Rambler Brewery is a fairly discreet brewery whose service and quality is anything but. If you’re lucky to catch a glimpse of the brewery from the main road, you’ll see a simple outdoor patio, probably with some patrons and a few dogs hanging around if the weather is nice. I love a brewery that’s dog friendly (and so does Oakley!).

Exterior of Mountain Rambler Brewery — The exterior of Mountain Rambler Brewery. Had it been a few degrees warmer, I think that patio would have been packed!

Tucker and Oakley at Mountain Rambler Brewery — We grabbed a seat on the sunny patio so Oakley could join us. He was happy to be included in the fun!

When we first arrived at Mountain Rambler Brewery, I was expecting a refreshing sip of beer that would hit the spot mid-road trip, but I wasn’t necessarily thinking it would be something to write home about. Boy, was I wrong!

I grabbed a pint of Shieldback IPA and Tucker grabbed a Peaklet Porter and both were absolutely delicious. The Shieldback IPA was clear, hop-forward, and full of crisp flavors. The Peaklet Porter was smooth and well-rounded, with the perfect malty backbone and vibrant taste that left it feeling refreshing rather than heavy. Two very different styles of beer, but both got A+’s in our book.

Two beers on the patio table at Mountain Rambler Brewery — The Shieldback IPA and the Peaklet Porter waiting to be sipped!

I was impressed by the variety of beer styles offered at Mountain Rambler Brewery. They had a little bit of everything, which left me excited to come back and try more styles (and bring a growler to fill next time, too!). One that’s high on my “must try” list is their Seven Gables Scottish Ale, which is award-winning. Mountain Rambler’s mission is to bring “world class craft beer to Bishop”, and it is clear that they are succeeding in this endeavor.

Beer menu at Mountain Rambler Brewery — Here’s a snapshot of what Mountain Rambler Brewery was pouring during our visit a couple weeks ago. As you can see, many different beer styles are represented on their menu!

Mountain Rambler Brewery also has a restaurant on-site, making it the perfect place for a mealtime stop.

Tucker indulged in a burger, and I enjoyed a jerk chicken sandwich for lunch. The sweet potato fries on the side were to-die-for, too! The cozy interior of Mountain Rambler Brewery is adorned with cultural and historical relics of Bishop, including Pacific Crest Trail signs (it runs right along the Sierra Nevada mountain range!), arts and crafts with Native American influence, and long picnic tables for guests to share, conversate over, and cheers around.

The interior of Mountain Rambler Brewery — The brewery was busy with patrons when we arrived for an early lunch…or so I thought. When we left an hour later, the line at the front was all the way to the back door! Needless to say, Mountain Rambler Brewery is a popular place.

Needless to say, what I thought might be a one-time, ‘check off the list’ stop along Highway 395 quickly became a must-stop location for every future camping trip up 395. Bravo, Mountain Rambler Brewery! We can’t wait to be back again soon.

Oakley tired after a road trip — Oakley was exhausted after a weekend running through the snow, long car rides, and a brewery visit. He made himself quite comfy as we ventured home!

If you find yourself driving along 395, there are some additional roadside gems that can’t be missed:

Olancha, California

Gus’s Fresh Jerky: the strangest little roadside shop that always seems to be open and is known for some great homemade jerky. If you can’t buy it directly from the shop, the Mobil gas station across the street also sells it.

Lone Pine, California

Alabama Hills Café: Alabama Hills is a picturesque, overly-popular camping area at the base of Mt. Whitney (the highest peak in the continental United States!). Unfortunately we tend to avoid Alabama Hills altogether these days due to the crowds, but a quick stop at Alabama Hills Café for breakfast along the drive is never a bad idea. This place also gets crowded, but it’s worth the wait.

Big Pine, California

Copper Top BBQ: I’ve yet to check this place off my list, but the tiny shack right on 395 features several smokers out front and lines around the block of people waiting to get their hands on whatever is cooking that day. It smells amazing when you drive by, and I’ve heard nothing but rave reviews.

Bishop, California

Erik Schat’s Bakery: Home of the original sheepherder bread and with roots tying back to the gold rush era, this European-style bakery is a staple of Bishop. I’ve yet to check some sheepherder bread off my list, but this will definitely be a stop on our next 395 trip!

Did you enjoy this Sip of the Week? Let me know in the comments below, or share on social media!

Close up photo of smoked buffalo chicken drumsticks with bleu cheese dipping sauce

Simple Smoked Buffalo Drumsticks: The Perfect Game Time Food!

Posted on January 29, 2020 by caitlin

T-5 days ‘til the biggest game of the year: Super Bowl Sunday! My new recipe, Simple Smoked Buffalo Drumsticks, are easy, DELICIOUS, perfect for game time!

There’s two types of Super Bowl fans: the ones who are true football fans, in attendance at viewing parties for the sake of the game. Or, there are the ones who know that game day typically brings with it excellent food, delicious drinks, and good company. I’m in the latter category. #HereForTheFood

Whether you’re a food-fanatic or a football-fanatic, this simple recipe requires only a few steps, allowing you more time to socialize and spectate. These Simple Smoked Buffalo Drumsticks can be prepped the night before, cooked with little oversight, and can be plated in just a minute’s time.

I recently acquired a Traeger smoker, and have loved the process of experimenting with different recipes on it. If you have a smoker of any kind, these Simple Smoked Buffalo Drumsticks are great with some subtle smoky flavor. If you don’t happen to have a smoker, this recipe can easily be replicated using an oven and finishing the drumsticks on a hot grill. I’ve included directions for both cooking styles below!

I also have to give a quick plug (this is not sponsored) to one of my new favorite finds at the grocery store, which is a staple of this recipe: Noble Made Medium Buffalo Sauce by a company called The New Primal.

The Noble Made brand features paleo-friendly (meaning no added sugar) sauces, including BBQ sauce, salad dressing, and of course buffalo sauce. I found this Noble Made Medium Buffalo Sauce at Sprouts Market and have been addicted ever since. It’s great on meat, veggies (hello, buffalo cauliflower!), and as a dipping sauce or spread on sandwiches. And for those Frank’s Red Hot fans out there, Noble Made will give you a run for your money taste-wise!

Photo of noble made buffalo sauce. — Here’s the label in case you want to keep your eyes out for this delicious buffalo sauce!

To get started with this Simple Smoked Buffalo Drumsticks recipe, you’ll need:

Some good quality chicken drumsticks (about 3 lbs. worth), Noble Made Buffalo Sauce (choose mild, medium, or hot according to your heat preference), and a container or Ziploc bag to marinade the meat in. Simply toss the drumsticks in the buffalo sauce until the meat is completely coated. Refrigerate for at least 4 hours while the drumsticks soak in that delicious tangy sauce. For best flavor, refrigerate the buffalo-coated drumsticks in the marinade overnight.

When you’re ready to cook, set your smoker to “smoke” setting and allow to pre-heat for 10-15 minutes. Place drumsticks on the smoker, and attach a temperature probe to a couple of the drumsticks for temperature monitoring. These Simple Smoked Buffalo Drumsticks will be fully cooked when they hit an internal temperature of 165 degrees Fahrenheit. If you have smaller drumsticks than what mine look like, you will need to adjust your cooking times so they don’t overcook. A simple lesson concerning smoked meats: temperature is king!

Photo of drumsticks on the Traeger grill with temperature probes. — I love the Weber temperature probes pictured here. The device has bluetooth capability, so I can go about my day without any worry that my food will overcook. My phone alerts me when the food is near it’s target temperature!

Drumsticks on the grill as they are finishing cooking. — An hour later, your Simple Smoked Buffalo Drumsticks should look a little something like this.

Once your drumsticks are on your smoker, allow them to cook at low heat on the “smoke” setting for 30-minutes. After 30-minutes, up the smoker temperature to 350 degrees and allow the drumsticks to cook for 30-minutes more, or until they reach 165 degrees internal temperature. When they are finished, the skin should be slightly crispy and there should be grill marks on the bottom of the drumsticks.

For those without a smoker:

Replicate this recipe by placing your Buffalo Drumsticks in a 350-degree oven for 30 minutes, or until they reach an internal temperature of 155 degrees. Then, pre-heat your grill, and finish your drumsticks over a hot flame to finish the cooking process and add some char to the skin.

Serve your Simple Smoked Buffalo Drumsticks garnished with cilantro (yes, cilantro-it pairs wonderfully with the spicy buffalo flavor!) and plated alongside some Bleu Cheese dressing or ranch dipping sauce. Crumble Bleu Cheese on the top of your drumsticks to allow for an extra tangy hit when you and your guests take a bite. Pair with some ice cold beer (like this Institution IPA) to round out the game day experience!

The finished product plated with bleu cheese dipping sauce, and a bleu cheese and cilantro garnish. — The finished product plated and ready to be served! If you love an extra spicy kick, drizzle some more buffalo sauce on top of your drumsticks before serving.

The indirect heat from the Traeger grill makes these drumsticks moist, juicy, and packed with flavor. The heat from the Noble Made Buffalo Sauce is balanced with the cool bleu cheese and fresh cilantro. These Simple Smoked Buffalo Drumsticks are reminiscent of all the best parts of buffalo wings, but are a much healthier alternative.

So, there you have it! This super simple recipe can be prepped in advance and requires almost no hands-on monitoring during the cooking process. It’s perfect for entertaining on game day, and will be sure to impress your guests (regardless of whether they’re there for the football or the food!).

Close up view of smoked buffalo drumsticks. — Trust me, these drumsticks won’t sit on that plate for long!

Want to see more recipes like this one? Let me know in the comments below, and share on social media to show your support!

Simple Smoked Buffalo Drumsticks

caitlin

This easy-prep dish is the perfect game day food!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1

Marinating Time 1

Total Time 5 5

Cuisine American

Servings 6

Equipment

Traeger smoker OR oven and grill
Container or Ziploc bag for marinade

Ingredients

3 lbs Chicken Drumsticks
3/4 cup Noble Made Medium Buffalo Sauce (or your favorite buffalo sauce)
1 cup Bleu Cheese dipping sauce for serving
1 bunch Cilantro for garnish
1/2 cup Crumbled Bleu Cheese for garnish

Instructions

Combine drumsticks and buffalo sauce in a container for marinading. Coat well. Refrigerate marinaded drumsticks for at least 4 hours, or overnight if possible. Note: I highly recommend an overnight marinade for this recipe!
Pre-heat Traeger smoker on "smoke" setting for 10-15 minutes. Alternatively, pre-heat your oven to 350 degrees.
Place drumsticks on smoker and insert temperature probes into a couple of the drumsticks. Leave Traeger on "smoke" setting for 30-minutes.
After 30-minutes on the smoker, turn the Traeger temperature up to 350 degrees and allow the drumsticks to cook until they reach an internal temperature of 165 degrees.
If using an oven, place drumsticks in the oven for 30-minutes or until they reach an internal temperature of 155 degrees. Then, remove drumsticks from the oven and place on a hot grill to finish the cooking process and add some char to the skin. Ensure internal temperature reaches 165 degrees while on the grill.
Plate drumsticks alongside Bleu Cheese dressing for dipping. Garnish with cilantro and crumbled Bleu Cheese. Serve and enjoy every bite!

Keyword Buffalo, Chicken, drumsticks

New Year, New Beer! This Time it’s Kegerator Style

Posted on January 24, 2020January 24, 2020 by caitlin

Hey there fellow sippers! It’s been a while, but Sips N Tips is back and ready to travel, eat, and drink the way through this new decade!

I thought I’d start with a little update on a new-to-us asset that has been “fueling” us for the past couple of months…

A kegerator!

Photo of keg inside keg fridge with fresh beer on top. — Ta da! Our new favorite utility in all its glory. Now that we’ve adopted this kegerator (keep reading to find out how), it feels like it’s found the perfect home.

Yes, I know, it seems excessive. But there’s a story behind the acquisition of this Kegerator that goes a little something like this:

Over the summer of 2019 we moved to a new home.
Naturally, a housewarming party was in order.
Naturally, a keg must accompany any good housewarming party.
BUT, not nearly enough of the keg was consumed that day, which meant days upon days of replenishing the keg bucket with ice to keep this poor, helpless beer chilled to the point of enjoyability.
The need to frequently replenish ice led to the excessive cost of ice, which led me to say something along the lines of “we should just invest in a kegerator”. To which my husband said, “that seems excessive”.
SO, I adjusted my initial statement to say something like, “If we happened to find a used kegerator within a 5-mile radius of our home for less than $150, then we should get a kegerator”. To which my husband obliged (probably with an eyeroll).
Defeated, I figured the chances of finding a kegerator with that criteria were slim-to-none. But I should at least open the LetGo app to check, right?
RIGHT! Because 3.5 miles from our home, someone was selling a lightly-used kegerator for $150. But it gets better—they dropped the price when we actually showed up to buy it due to a malfunctioning part (that Tucker quickly-but-silently diagnosed as fixable), making this kegerator the deal of a century.
It found its home along the beverage wall of our garage and was filled with its first keg just before Thanksgiving.
Now all it needs is a name…any suggestions?

photo of small appliances along garage wall — Yes, you read that right. We have a beverage wall in our garage. #NotAshamed From left to right: a (rescued) wine fridge, Tucker’s college mini-fridge which is now deemed the Beer Fridge, our deep freezer for all of our farm-fresh meats (not exactly beverage-related, but it fits here), and last but not least the KEGERATOR! P.S. Notice all those craft beer stickers…which ones are we still missing?

Currently on the Kegerator Tap:

Institution IPA from Institution Ale Company in Camarillo, California. (I wrote about Institution here, too!) It’s their flagship beer, a West Coast IPA, filled with Columbus, Simcoe, Mosaic, and Centennial Hops and bursting with flavor and freshness in every sip. It rings in at 7.5% ABV and 65 IBU. It’s absolutely excellent on draft! There’s nothing quite like fresh beer…

A freshly poured Institution IPA from our kegerator. — This freshly-poured kegerator pint features the delicious Institution IPA…a favorite beer from one of our favorite breweries!

Speaking of fresh beer, I’ve been thinking about (and reading about) trying my hand at homebrewing. Any experts out there have advice for starting that process? Maybe that will be the next batch of beer in the kegerator!

Caitlin pouring a pint of beer from the kegerator. — If you need me, this is where you can find me…pouring a pint from the Kegerator!

I’m also accepting other recommendations for kegs to try in the future…drop them in the comments below! Cheers, happy sipping, and happy 2020 friends.

When and Why to Age Your Wine (Tips for Wine Lovers)

Posted on October 16, 2019 by caitlin

Images of stocked wine cellars in basements and fancy restaurant wine lists give the impression that there is some sort of rule for knowing when to age a bottle and for how long to age it. But here’s the catch: only an estimated 1% of wines in the world are actually meant to be aged!

Wine can feel like a daunting subject, especially if you’re just a casual wine-drinker. Terms like “notes”, “terroir”, and “aging”, give the impression that it’s a Somm’s world and you’re just living in it. I believe that everyone should feel comfortable navigating this world of wine, regardless of your level of experience. I’m on a mission to demystify some of the wine world’s greatest presumptions and provide an easy-to-understand explanation for the “why’s” behind them.

First up: when and why to age your wine!

The glasses of pinot noir wine. — Le Cadeau Vineyard, located in the Willamette Valley in Oregon, is known for producing some spectacular Pinot Noirs. Younger Pinots will sometimes feature lots of tannins, so aging these wines may serve as a way to round out the flavor profile.

When to age a bottle:

Most wines sold in America, and especially those that you can buy at your local grocery store, are not meant to be aged. A general rule of thumb is that if the bottle costs less the $30.00, don’t bother aging it. If you choose to store a cheaper bottle of wine for an extended period of time, it should probably still be consumed within a couple years of purchasing.

If a wine is particularly tannic (reminder: tannins are those weird things that make your tongue feel sandpapery after drinking a red wine), aging the wine may help reduce that sensation and smooth out the wine overall. Once a bottle is opened, it obviously cannot be aged (please don’t try to do that). But, if you buy a second bottle, leave it for a year or two to see if it goes down a little smoother the next time.

Several glasses of Pinot Noir arranged for a tasting at Lenne Estate. — At Lenne Estate in Willamette Valley, Oregon, we had the opportunity to try several Pinot Noirs side-by-side. Some were from the same vines but different vintages, which allowed us to see the evolution of wine as it ages in the bottle. A tasting at a winery like Lenne, which specializes in high-quality, small-production Pinot Noir, is a great way to begin to understand the effects that aging can have on a bottle of wine.

If you find yourself in wine country, don’t hesitate to ask the winemaker or tasting room staff about their perspectives on aging their wines. Some winemakers will release recommended aging periods for their wines, which can be found on tasting room menus or online. Other times they may tell you to “drink now”, meaning the wine is tasting as good as they think it will ever be. Regardless, winery staff are the experts in their wines and will be able to point you in the right direction in terms of aging.

Why to age your wine:

Wine is a living thing. That means that as it ages, chemical reactions are taking place inside the bottle that affect the flavor, aroma, and color of the wine. This is one of the reasons I think wine is so special…it continues to evolve over time, but is always influenced by the initial growing season and fermentation process.

Caitlin and Steve Lutz in the vineyard at Lenne Estate. — On my visit to Lenne Estate in Willamette Valley, Oregon, founder and winegrower Steve Lutz toured me through his Pinot Noir vines to describe the techniques used in the vineyard to make spectacular wines. Steve could nearly predict what the bottled version of this grape would taste like, and whether aging the wine may be beneficial!

Essentially, choosing to age your wine means you are choosing to allow more nuanced flavors and aromas to take shape inside the bottle. Over time, the bolder flavors and structured tannins mellow out, which allows the flavor profile of the wine to shift. An aged wine will typically be smoother as you drink it.

You’ll notice some significant color differences in aged wines, but that doesn’t mean the wine has gone “bad”. Red wines will show a more leathery, tawny color. White wines will show a rich golden hue. Additional sediment may also pour into your glass, which is a result of the chemical reactions in the bottle. Again, this doesn’t mean the wine is bad! Simply decant the wine or leave the bottle upright for a day to allow the sediment to settle.

A bottle and two glasses of Fort Ross Pinot Noir. — A few months ago we opened this 2006 bottle of Fort Ross Pinot Noir from the Sonoma Coast. As you can see in the next picture, the 10+ years of aging had a significant effect on the color of this wine. It was full-bodied, smooth, and well-rounded when we enjoyed it.

A splash of the Fort Ross Pinot Noir in a glass to show color. — A close-up of the tawny, leathery red color that the Fort Ross Pinot Noir took on during the aging process. Had this bottle been opened early in its bottle life, it likely would have showcased a brighter color of pale ruby or garnet.

In short, aging your wine allows for a different tasting experience that what you would initially have if you opened the bottle right away. Pay attention to the sensory differences in taste, smell, sight, and mouthfeel as you enjoy an aged wine. It’s truly a special experience to try a wine that has matured in the bottle.

Caitlin and Tucker standing at Lenne Estate with a bottle of Pinot Noir that they will take home to age for a few years. — After tasting many different Pinot Noirs at Lenne Estate, we decided to take home a bottle of 2015 “Karen’s Pommard” Pinot Noir (bottle number 1002 of 1200, to be exact!) with the intention of aging it for a few years. Steve, founder and wine grower, let us know that many of his Pinots age well. We are excited to open this bottle in a few years time and compare tasting notes!

Tips for the Average Wine Lover

If your bottle costs less than $30.00, or was purchased at your local grocery store, you probably don’t want to age it. If the bottle costs more than $30.00, is a particularly special vintage, or tasted a bit astringent or tannic when you first tried it, you may want to consider aging it (but that doesn’t mean you have to).
If you choose to age your wines, make sure they are being stored at the correct temperature. Red wines should still be stored slightly chilled (around 55 degrees Fahrenheit is typically what is recommended). Allow red wines to come to the correct temperature before serving.
It can be hard to remember how long you are supposed to age a bottle of wine, especially if you have several aging at the same time. Grab a metallic sharpie and write the year that you are supposed to open the bottle on the bottom of it. That way you have a simple, at-a-glance reminder of how long the bottle has been aging!
If in doubt, ask your winemaker their opinion on aging their wines. Some may indicate that aging for just a few years would be beneficial. Others may say that a decade or more will do wonders!
Last, and perhaps most important, don’t assume your wine has gone bad if it looks, smells, or tastes different than what you expect! Aged wine is a different beast. Regardless of the look of the wine, it is fine to drink as long as it tastes good (it should not taste musty or vinegary).

I don’t know about you, but this hot summer weather has me craving white and rosé wines like never before.

I was excited to get my hands on a bottle of the 2020 vintage this year to compare tasting notes and create another food and wine pairing. I eagerly chilled, opened, poured, smelled, and sipped from a fresh glass of this ruby red rosé. Here’s what I found:

Why this pairing works:

Grilled Ahi Nicoise Salad

Ingredients

Directions

This food and wine pairing is perfect for a warm summer day.

For all the wine geeks like me, here are the nitty-gritty technical notes for the 2020 Prelude Rosé:

If you haven’t already, head to the Bells Up Winery website and order a few bottles of wine to try for yourself.

Cheers—happy cooking and happy sipping!

Grilled Ahi Nicoise Salad

Ingredients

Instructions

So, how do you use body to determine wine and food pairings?

There are a few fundamental rules with wine and food pairing, but the most important thing to remember is that is all comes down to your preference. No two palates are the same, and if it tastes good to you, that’s all that matters!

As my friends, family, and especially my husband know, my obsession with wine has only grown in recent years. When I’m not enjoying a glass, I’m likely planning my next trip to tasting rooms, listening to wine podcasts, watching a wine documentary, or researching something about the wine world.

So, here goes nothing! I’m registered to begin my Wine & Spirit Education Trust (WSET) Level 2 course through the Napa Valley Wine Academy this week.

Follow along on Instagram and Facebook as I document my WSET experience, and be sure to subscribe to email updates from Sips N Tips (on the right side bar) so you don’t miss my blog posts, too!

One of the things I’ve missed most during COVID is trips to local breweries, so a few weeks ago after getting my vaccine I was ecstatic to make a stop at Institution Ale Company in Camarillo, California for a fresh pint to celebrate.

Dictionary for the Amateur Wine Lover

AVA

Body

Legs

Minerality

Oaky

Region

Tannin

Terroir

Varietal

Vintage

The Pacific Northwest of the United States is my current wine region obsession, with Oregon wine from the Willamette Valley being the standout.

Bells Up Winery is a micro-boutique winery located in the heart of Oregon wine country.

First up, the 2019 Rhapsody Pinot Blanc.

Here’s the specs for the 2019 Rhapsody Pinot Blanc:

My next Bells Up summer sample was the 2019 Prelude Rosé of Pinot Noir. This rosé is a standout not only for its flavor, but for its beautiful, unique, ruby color. I’ve never seen a rosé so vibrant as the Bells Up Prelude!

For all the wine geeks, here’s the specs on the 2019 Prelude!

Last but certainly not least, I pulled the cork off the Bells Up 2019 Helios Estate Seyval Blanc on a warm, summer afternoon.

Here’s all the details for the 2019 Helios:

If you happen to be driving through Oregon wine country, I highly recommend a stop at Bells Up Winery.

But first, let’s highlight THE beer stop of Highway 395: Mountain Rambler Brewery!

When we first arrived at Mountain Rambler Brewery, I was expecting a refreshing sip of beer that would hit the spot mid-road trip, but I wasn’t necessarily thinking it would be something to write home about. Boy, was I wrong!

Mountain Rambler Brewery also has a restaurant on-site, making it the perfect place for a mealtime stop.

Needless to say, what I thought might be a one-time, ‘check off the list’ stop along Highway 395 quickly became a must-stop location for every future camping trip up 395. Bravo, Mountain Rambler Brewery! We can’t wait to be back again soon.

If you find yourself driving along 395, there are some additional roadside gems that can’t be missed:

Olancha, California

Lone Pine, California

Big Pine, California

Bishop, California

Did you enjoy this Sip of the Week? Let me know in the comments below, or share on social media!

T-5 days ‘til the biggest game of the year: Super Bowl Sunday! My new recipe, Simple Smoked Buffalo Drumsticks, are easy, DELICIOUS, perfect for game time!

I also have to give a quick plug (this is not sponsored) to one of my new favorite finds at the grocery store, which is a staple of this recipe: Noble Made Medium Buffalo Sauce by a company called The New Primal.

To get started with this Simple Smoked Buffalo Drumsticks recipe, you’ll need:

For those without a smoker:

Simple Smoked Buffalo Drumsticks

Equipment

Ingredients

Instructions

Hey there fellow sippers! It’s been a while, but Sips N Tips is back and ready to travel, eat, and drink the way through this new decade!

A kegerator!

Yes, I know, it seems excessive. But there’s a story behind the acquisition of this Kegerator that goes a little something like this:

Currently on the Kegerator Tap:

I’m also accepting other recommendations for kegs to try in the future…drop them in the comments below! Cheers, happy sipping, and happy 2020 friends.

Images of stocked wine cellars in basements and fancy restaurant wine lists give the impression that there is some sort of rule for knowing when to age a bottle and for how long to age it. But here’s the catch: only an estimated 1% of wines in the world are actually meant to be aged!

First up: when and why to age your wine!

When to age a bottle:

Why to age your wine:

Tips for the Average Wine Lover

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