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Oregon Wine for Turkey – Avalon Recommends


Wine to serve with turkeyLet us make our case: Oregon has both a thriving Turkey farming industry and, as you know, is home to some of the country’s best Pinot Noir. At Avalon we’ve been recommending Turkey wines for 25 years. Here’s some of what we’ve learned.

Wines We Love

2011 Evesham Wood  WV Pinot noir
$16.16 in any 12 bottle order or Build a Case*
Not only is this wine perhaps the best domestic Pinot Noir deal out there, it also represents the perfect balance of red fruit perfume, bright fruit tones, crisp minerality and an overall succulence that just begs for food. You’ll want to do yourself a favor and see how a fresh cranberry riding on a slice of turkey brings this stuff to the next level.

Brittan Vineyards Basalt Block Pinot noir 2009 Label2009 Brittan Vineyards Basalt Block Pinot Noir
$40.46 in any 12 bottle order or Build a Case*
When it comes to limited, hard to get, ‘special’ local Pinot Noir, Brittan’s current Basalt Block is ‘the’ wine of the moment. It has that kind of compact, spicy complexity that needs the course of a long, slow meal to unwind. By the time you’re on your third helping of confit-fried turkey leg, this gem will be there with bells on.

below, Brittan Vineyard harvest view, 2012

Oregon's Brittan Vineyard harvest view



Black Cap Pinot noir 20092009 Black Cap Pinot Noir
$42.26 in any 12 bottle order or Build a Case*
Jason Lett’s Black Cap label surely ranks high among the least-known but profoundly good local wine labels. Made at Eyrie, Jason sources some of the fruit for this cuvée from top area vineyards. It’s seriously-structured and brooding nature make it a candidate for an afternoon of decanting. If you have red meat on your menu, this wine will handle it beautifully.

2006 Elemental Cellars Syrah
$17.95 in any 12 bottle order or Build a Case*
“A fascinating, deeply complex Syrah with smoky violets and bacon, mineral, coffee and leather notes with vibrant berry fruit. Unmistakably Syrah – but a different animal than most Northwest Syrahs. 2006 was a perfect vintage for growing Syrah in Oregon’s Willamette Valley – it was hot a dry and made for an absolutely smoking Syrah. The wine is co-fermented with Viognier, and a hint of floral sweetness announces its presence.

2009 Brooks Ara Riesling
Brooks Ara Riesling$23.36 in any 12 bottle order or Build a Case*
If Oregon doesn’t come to mine when you think of world-class Riesling, it should. The first vines were planted here in the 1970s and we’ve had a number of pioneers since that time making some fantastic (both dry and sweet) Riesling. The top notch version that Jimmy Brooks began making at his winery nearly ten years ago is still on the roster, and wow, is it good. With its bright, textural and often racy character, Riesling is as good a pairing with this meal than just about any other white. In fact, I can’t think of a salad or fall vegetable that wouldn’t positively swoon to be served with this beautiful, dry Riesling.

Cameron Dundee Chardonnay 2011Cameron Dundee Hills Chardonnay
$17.05 in any 12 bottle order or Build a Case*
Probably most famous for his long and earthy Pinot Noir, John Paul Cameron is in fact one of Oregon’s most talented producers of white wine. If you’ve ever had older vintages of his Clos Electrique Chardonnay, then you know what I’m talking about. If not, the Dundee Hills is the place to start. In the same way that you squeeze a lemon over so many foods to enhance their flavor, this Chardonnay can work to brighten whatever you’re serving. It’s also got some great texture, so don’t confine it to sipping before dinner. This one wants to wrestle with that hazelnut salad and splash in the gravy. Believe us, it can take it.

below, view of the Dundee Hills from Cameron’s vineyard

Cameron Vineyard view



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