500 Cases A Year

Enjoy a guest post by New Pi’s Wine Guy, Tom Caufield:

Robert Ervin makes about 500 cases of wine a year IN TOTAL, but since he grew up in Iowa, we are going to get a wee bit to sell here at New Pi, even though he could easily sell it all at the winery! All I can say is that you are in for a real treat. These are lovely wines: generously fruited and elegant, with a real sense of both place and balance. I called Robert up and quizzed him a bit and we thought you’d enjoy reading the interchange.

New Pi’s Wine Guy Tom Caufield with Monte Ferro’s Pinot Noir

 Tom Caufield: When did you first become interested in wine?

Robert Ervin: I got into wine when we lived in Argentina from 1987-1993. Having been involved in agriculture as a career and retiring in Oregon, it was sort of an impulse decision to try to make some wine. We have a tiny vineyard at our home – 540 Pinot Noir vines – that we tend to and harvest for our “estate” garage wine. I am also a cheese maker.

Bob (Iowa boy) & Mignon Ervin of Monte Ferro Winery

No kidding, that’s really cool. What kind do you make and is it available commercially?

Sorry, I just make it for my family to eat – Brie is my favorite to make.

How did you get started actually making wine as a winery?

We go out and find great fruit that has produced great wine, from single vineyards to showcase the site and the skill of those who farm them. We contract fruit, delivering it to the winery at its peak, and contract with the best winemaker we know who has not only the skill but the artistry to get the most out of the fruit.

I was really taken with the marriage of elegance/finesse and power in your wines. So many wines seem to be “one note,” whereas I found yours to be layered and complex. Any secrets you’d care to share?

Our winemaker gets the credit. We are also fortunate to be able to select from a much broader array of vineyards in the Elkton and Umpqua Valley AVAs to get the best available fruit. While we also source fruit from the Willamette Valley, I’ve come to like these small – and in many cases, old – vineyards that hug the Umpqua River basin.

Favorite varietal to (a.) make and (b.) drink?

In prior years, I was a dedicated Bordeaux fan. The subtle nature of Pinot Noir – its delicacy and distinct flavor profiles by vintage – have swung me solidly over to Pinot Noir, and I’m especially fond of those made in Oregon. Pinot Noir is also a very flexible food wine.

I have always liked the Chablis of France, but not oaky California Chardonnays, which just do not make for good food wines in my opinion. That is why we decided to make our Chardonnay without oak, and largely without malolactic fermentation.

Any winemakers that inspire you?

A couple old guys in Italy that make great wine at their homes.

Any favorite winemakers from your neck of the woods?

Terry Brandborg, of course. There are so many talented winemakers, particularly gifted in dealing with our cool climate and year-to-year changes – which are so much less predictable than other grape growing regions. At the risk of forgetting some, I will name a few: Melissa Burr at Stoller, John Grochau of Grochau Cellars, Patrick Taylor at Cana’s Feast, Isabelle Duartre at Deponte, Lynn Penner-Ash, and David Paige at Adelsheim come to mind.

What’s your favorite:

Movie – Any one of the Coen brothers movies

Book – Jo Nesbo novels

Band – Eagles

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Robert Ervin’s wines are simply brilliant, a real treat, and featured in Tom’s Top Ten Wines for July & August at both New Pi stores –

Monte Ferro, Oregon, 2012:

Unoaked Chardonnay, Chehalem Mountains: Raised 100% in stainless steel, evoking memories of the very best Chablis you’ve ever had. Bright, mineral-driven, with the perfect balance of acidity and lush fruit. Simply delicious.

Pinot Noir, Umpqua Valley: So many Pinots have pitch-perfect acidity but lack fruit; this one’s balance is uncanny. Mid-palate fruit followed by finishing acidity keeps it crisp and invites you back. Really classic Oregon Pinot Noir with a lovely berry fruit emphasis.

 

Exceptional Summer Strawberry Lemonade

Now I don’t want you to get the wrong idea here: I’m not tooting my own horn, calling this exceptional. This time, all the credit goes to my husband, who made it – and the compliment was delivered not by me (although I was also quite appreciative), but by a good family friend. This time I’m just the happy messenger, slurping down glass after glass of this exceptional summer sipper.

If you can get your hands on local strawberries at the tail end of our local strawberry season – psst, I hear there are a few left at New Pi Coralville – they really put this over the top. Iowa’s strawberry season is frustratingly short, however, so we do appreciate California sharing their abundant supply. I can vouch for the current round of California organic strawberries being quite excellent as well. Whizz up a pitcher of this and you’re guaranteed a good summer!

Thomas’s Strawberry Lemonade

makes about 1½ quarts

3 c. water, divided
1 to 1½ c. sugar (use 1 c. if using very sweet local strawberries)
2 c. strawberries, trimmed and halved
1½ c. fresh lemon juice (from 5+ large lemons) – juice lemons when room temp
fresh mint or basil to garnish, if desired

Warm 1 c. water with sugar over medium heat until dissolved; remove from heat. Add strawberries, then purée with an immersion (hand) blender, or transfer to a blender, until smooth.

If strawberry seeds bother you (they don’t bother us enough to bother with this step), strain puree through a fine sieve into a bowl to remove seeds.

Stir together strawberry purée and remaining cold water in a large pitcher. Then stir in lemon juice. Taste, adding more sugar or water if desired. Serve over ice. Garnish with a mint sprig or muddle in some basil leaves if desired.

Calling all foragers! The Greenest Allergy Aid You’ll Ever Eat

I’m going to go out on a limb here (though I think it’s a pretty sturdy limb) and guess that you usually avoid stinging nettles. My first childhood experience with the tiny teeth of the woods was enough to teach me to give them wide berth, though on that particularly prickly woodland romp, my parents also made sure I met jewelweed (stinging nettles’ natural neighboring antidote – also helpful for poison ivy). It’s so interesting when nature offers poison and remedy as nearby neighbors.

What does this have to do with soup? It turns out that stinging nettles may help alleviate allergies and hay fever and are particularly good for you, presuming you bite them first.

Let the forager in you lead you to the woods this time of year and there are quite a few offerings (morels, mustard greens, and even garlic mustard, anyone?). But you’ll want to use gloves for these ones! I recommend standard kitchen gloves for dexterity, though any impervious gloves will do. Pick from plants shorter than knee-high for tenderness, and just pluck the top of each plant (typically a cluster of 4 leaves), as the stems can be tougher.

Make like the Swedes, who traditionally usher in spring and summer with nettle soup, and try out the extremely green and pleasant recipe here. Or use them in one of these other delicious-looking recipes – they can be used however you like once blanched to remove their sting, and their flavor’s been likened to spinach, cucumber, and… the forest! Nothing boosts your system like a little forest foraging and kitchen magic to transform this leafy green from foe to friend.

Stinging Nettle Soup

Adapted from this recipe

1 lb. stinging nettles
2 t. salt
1 T. extra virgin olive oil
1 white onion, diced
1/4 c. basmati rice
4 c. chicken broth
salt and pepper to taste
juice of 1/4 lemon, to taste

to serve: sour cream or crème fraîche or plain yogurt and a drizzle of olive oil

Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, then rinse with cold water. Trim off any tough stems if there are any, then chop coarsely.

Heat the olive oil in a saucepan over medium-low heat and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes.

Stir in the rice, chicken broth, and chopped wilted nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender and season to taste with salt, pepper, and lemon juice.

Serve with a dollop of sour cream or crème fraîche or plain yogurt and a drizzle of olive oil.