King Estate Winery celebrated 21 years of Oregon winemaking in 2012. It is located southwest of Eugene, Oregon and produces Pinot Noir, Pinot Gris and limited amounts of Chardonnay. Founded in 1991 by the King family,it produces premium Oregon wines using organic & sustainable farming methods, careful fruit selection, professional winemaking practices and brilliant blending.The beautiful estate of 1,033 acres is certified organic and includes 470 acres of organic vineyards, as well as 30 acres of fruits, vegetables, and flowers. The winemaking process is certified organic.
The Restaurant and Wine Bar at King Estate features wine tasting & winery tours as well as fine dining. The menu incorporates estate and locally grown organic ingredients that thoughtfully complement King Estate wines. Today’s food & wine pairing comes from the 2012 Wine Bloggers Conference winemaker dinner in grand ballroom of the DoubleTree Hotel in the Lloyd district of Portland, Oregon.
Executive Chef Michael Landsberg shares an outstanding Salad of Fennel with you here: http://www.examiner.com/article/king-estate-winery-salad-of-fennel. The wine pairing is a 2011 NxNW Horse Haven Hills Riesling. North by Northwest, represents wines made from inland grape growing appellations of the Columbia River Basin of Oregon and Washington. The NxNW winemakers have developed strong, creative relationships with growers and fellow winemakers in the Columbia River Appellation and throughout the northwest viticultural region – leading to this innovative project. NxNW is as unique project capturing the essence of terroir from this promising new emerging winegrowing region. The 2011 Reisling is a pale straw color. I enjoyed the lemon and mineral notes both on the nose and palate. The dry crsip mouthfeel was a perfect match for the Salad of Fennel. Affordable at $12.
Salad of fennel with heirloom tomato, grilled corn, and duck breast prosciutto
Compliments of Executive Chef Michael Landsberg
•1 heirloom tomato, 4 slices in rounds
•3 oz duck prosciutto
•¼ C fennel, shaved with Japanese mandoline
•½ c watercress, mache or arugula greens •olive oil •sherry vinegar
•1 C corn kernels, grilling optional
•¼ C fennel, confit in oil, diced
•1 T corn vinaigrette •basil, Italian parsley, thyme •salt and pepper
•4 oz corn kernels, puree in blender
•2 T lime juice •¼ C + 2 T olive oil
•1 T blood orange oil
•salt and black pepper to taste
Blend all vinaigrette ingredients. Pass through strainer to remove solids. Make a salad with corn, confit of fennel, herbs, 1 T corn vinaigrette, salt and pepper to taste. In a bowl, mix the fennel shavings, greens and duck prosciutto and dress with olive oil.
To plate, drizzle oil and sherry vinegar to the plates. Plate the sliced tomato and add more oil and sherry vinegar, add salt and pepper to taste. Top with salad then prosciutto, finish with corn vinaigrette.
Enjoy this course-one recipe and wine pairing and look forward to the rest of the menu in subsequent postings.
Photo courtesy of King Estate Winery