The Treasure Valley Wine Society in Boise, held a great Oregon Pinot Noir Tasting on November 9. The tasting was accompanied by a delicious buffet line prepared by Chef James Grimes featuring a Pork with Montmorency Sauce (a recipe below). Jerry and Pamla Reimer selected 7 wines. Here they are:
2010 Carlton Cellars Agate Beach Pinot Noir Rosé ($18.00)
2008 Wilamette Valley Vineyards Pinot Noir ($28.00)
2009 Carlton Cellars Cape Lookout Pinot Noir ($20.00)
2008 Tualatin Estate Pinot Noir ($45.00) 90 points and #24 Oregon Best Wines
2008 Dundee Hills Thistle Wines Pinot Noir ($30.00) #8 and 93 points Oregon Best Wines Competition
2009 Andrew Rich Winery Pinot Noir ($22.00)
2009 Willamette Valley Pinot Noir
That’s the list. Now here is the buffet and a recipe. Cheers!
I don’t know if Chef James used this recipe or not, but here is but one of several Montmorency Sauce recipes:
“The sweetness makes it suitable for sautéed chicken breasts or roast duckling, as well as more robustly flavored meats such as pork chops.” (Yankee Magazine)
“Montmorency cherries get their name from the Montmorency Valley of France, where they originated.” (Product Oasis)
1 (17-oz.) can Bing cherries
1 cup tawny port
4 large cubes sugar
1 large orange
2 tbsp. cornstarch
Drain 1 (17-oz.) can Bing cherries and place cherries in a medium bowl.
Add 1 cup tawny port, cover and let stand at room temperature 3 to 4 hours (preferably overnight).
Rub 4 large sugar cubes firmly over 1 orange to remove zest and aromatic oils from skin.
Squeeze orange and measure 1/4 cup juice.
Add juice to 2 tablespoons cornstarch and stir until smooth.
In a saucepan, combine cherries and port with cornstarch mixture.
Cook, stirring constantly, until liquid is thick and clear.
Add sugar cubes and stir to dissolve.