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Pinot Noir Willamette Valley 2016 - J. Christopher Wines
J. Christopher Wines

PINOT NOIR WILLAMETTE VALLEY 2016 - J. CHRISTOPHER WINES

  USA / Oregon
€38.90
33.40
€33.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

So much more than an amazing Oregon Pinot Noir!

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Why do we love it?
Pinot Noir Willamette Valley 2016 by J. Christopher is a new world wine, made by the classic vinification of the old. Simply put, it's a Pinot Noir from Oregon that has been made as if it was in Burgundy. 2016 vintage is considered perhaps the best so far, and Wine Enthusiast (90pts!) agrees with that.

We have said it before, this German is crazy and doesn't sit still. Ernst Loosen had realized that something good was going on with Oregon and when he visited it years ago and met Jay Somers of the J. Christopher winery, he was convinced for good. Somers made Pinot Noir in Willamette Valley in a way reminiscent of the old world (Burgundy). Ernie was so impressed that he decided to invest in this venture. The winery now enjoys worldwide recognition since every year it scores astronomical ratings for all its wines. In addition, in 2019 it entered the list of Wine & Spirits with the 100 best wineries of the year. As you can imagine they are doing many things right. Pinot Noir Willamette Valley 2016 by J. Christopher is a Pinot made from a blend of selected oak barrels and different vineyards (Dundee Hills, Chehalem Mountains, Eola-Amity Hills). The wine is fermented with indigenous yeasts and matures for 20 months in French oak barriques (25% new). The result is impressive, with rich, pure fruit, silky texture, and with as much oak as needed.

We would tell you that it is the ultimate summer red wine, but it is so much more that we would be unfair! You must try it!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has moderate ruby color and rich aromas of ripe red and black fruits accompanied by notes of banana, vanilla, toffee, and tea. Juicy and tasty mouth, with medium body, refreshing acidity, and silky tannins. The elegance of the barrel perfectly emphasizes the juicy and ripe cherries and berries, without overshadowing them.
Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13,5%
Origin Oregon
Variety Pinot Noir
Aromas Cherry, sour cherry, blackberry
Bottle Size 750ml
Barrique 20 months
Serving temperature 14ºC
Aging 7 years
Closure Cork
Organic No

PINOT NOIR WILLAMETTE VALLEY 2016 - J. CHRISTOPHER WINES

PAIR IT

with wild mushroom risotto, grilled tuna belly, beef carpaccio or duck confit in wine sauce.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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