We’re right in the middle of Oregon’s famed summer halibut fishing season. A great time to get out on the ocean or to your local fish monger for some fresh halibut. Hint: you can buy it off the docks in Newport too! You can enjoy halibut many different ways. For our first fish of the season, we marinated a filet in a Ponzu, and equal parts garlic and ginger marinade for about two hours. Then we warmed up the Traeger to 350-degrees and put a Dutch oven in it. We baked the halibut inside the Dutch oven with some of the marinade for three to four minutes per side. You can also accomplish this by baking the halibut in tinfoil in the oven.
We served up the halibut with a side of Pork-belly fried Yakisoba noodles and paired it all with a delightful 2018 Sass Pinot Gris. #sasswinery #pinotgris #forthehalibut #whatsfordinner #wvwines...
New releases! Welcome the 2018 Riesling, 2018 Pinot Gris, 2019 Sauvignon Blanc, 2018 Gamay Noir Rose’, and the 2016 Vieux Amis Pinot Noir to the tasting room. Come on out and enjoy! #sasswinery #wvwines #riesling #pinotgris #sauvignonblanc #rosé #pinotnoir...
We found some black rockfish in the freezer, and mixed up some blackening seasonings. Our favorites are smoked paprika, cayenne powder, onion powder garlic powder, black pepper, sea salt and dried basil, oregano and thyme. We then dipped the fish in butter, coated it in blackening seasoning and slowly heated up a cast iron pan to hot. We then seared the fish a few minutes on each side. We made up some red beans and rice a green salad and paired it all with a Sass Riesling.
Why Riesling? Traditionally Rieslings are perfect company for spicier foods, but Sass’s Riesling is a dry Riesling that reveals green apples, Asian pears, a citrusy, mineral backbone, juicy acidity and lingering finish that makes you want another glass, and which was a good match for the flaky fish and rich beans and rice.
Wine maker notes:
We made this wine from a cooler vintage that struggled to develop sugar but had no trouble finding its aroma and flavor footing. The grapes were handpicked on Oct. 25, then gently whole-cluster pressed to preserve its freshness. Half was racked into a tank and settled for 24 hours to clarify the juice. The other half was left in the press overnight to see what flavors might develop from more skin contact. The resulting blend was cold-fermented for more than two months in stainless steel, then allowed to naturally clarify by sitting another three months before it was racked clean and bottled. At harvest: Brix – 18.2; pH – 3.08; TA – 7.8. At bottling: alc – 12.1; pH – 3.1. 130 cases made.
Come by the winery this weekend to pick some up for your next food adventure.
When a local mushroom merchant lost his restaurant accounts after the coronavirus pandemic closed businesses across the state, the word spread on social media, and Lazlo’s oyster mushrooms were bought up by neighbors, friends and anyone within the earshot of Facebook. We got our hands on some and decided to make Stroganoff, which is the perfect dish to make when you have a lot of mushrooms. Add a cup of Sass Pinot Gris to the recipe and go light with either a ‘17 Sass Pinot Gris, or add a few more mushroom varieties and pair it with a ‘13 Vieux Amis Pinot Noir for a perfect match. Find the recipe in our profile, and come to the winery this weekend to pick up your wine. We’ll bring it out to the car for you.
#sasswinery #supportlocalbusiness #pinotgris #pinotnoir #wvwines...
Wishing you were here to enjoy this beautiful view with us! You can still come on out for pick up or go online to our website, sasswinery.com , and get your Sass wine. Cheers! #sasswinery #wvwines #vineyardviews #drinkwine...