Five Days in Ashland---Day #4

Continuing to Wine, Dine & Discover The Rogue River Valley

We were able to have a leisurely morning, meeting at 10:30am (a reasonable and humane hour given all our sipping and dining the pre-ceding day and evening) at Ruby’s of Ashland for brunch.  Located in the historic district, Ruby’s is a local hangout specializing in HUGEEEEEE (like we needed more of that), delicious, creative, menu items, for a tasty breakfast or lunch.  A great place to eat and hang out, Ruby’s describes their menu and philosophy as follows:  “Our menu is globally inspired and locally sourced. Our vegetables are bought farm direct from Blue Fox (Applegate), Antonio’s Farm (Talent), the Pennington’s (Applegate), and Eagle Mill (Ashland). Our sliced sandwich bread, pretzels, ciabatta, and hamburger buns are from Sunstone Organic Bakery. We make all our baked goods in-house, from scratch. Everything on the menu is made to order.”  Offering a selection of creative and yummy burritos, sandwiches and salads, plus an assortment of vegetarian, vegan and gluten free items….Ruby’s was a great place to start the day!  The breakfast burrito was more than I could finish…but the food certainly fueled us all up for the day’s upcoming wine-venture!

After a bit of wandering in the historic district (and a little glitch when one of our cars suffered a flat tire), we proceeded to our early afternoon appointment at Weisinger Family Winery.  Another picture perfect day in the Rogue River Valley-again driving through and overlooking vineyards (the view never gets old)..  

 

We were greeted in the tasting room by Felipe Romero…and then the fun began!

Warmly welcomed by Felipe, we were given a history of Weisinger Family Winery.  John, the original founder, planted the first vines in 1978-Gewurztraminer.  This was the first winery in Southern Oregon, and today is run by second generation Eric Weisinger, John’s son.  Due to the many micro-climates that abound in the area, there are estate wines produced, and locally sourced fruit, affords Weisinger the opportunity to produce Bordeaux, Rhone and Burgundian wines.  However, as Eric told us, one wine  they will always produce will be an Estate Gewurztraminer-as an homage to his father-a true pioneer of the Rogue River Valley wine country.

What could be better....award winning wines...a tasty charcuterie plate....and Felipe!

Following an extensive tasting with Felipe (who can only be described as knowledgeable with personality plus), we then met Eric who toured us through the winery, barrel tasting many, (many) samples! Eric explained more of the family history, and his winemaking philosophy (when barrel tasting, he looks for wines that don’t suck!), and that his philosophy is based on an old school tradition of making wine that drinks well with food….and Weisinger’s certainly do!!!  Being taken down to the cellar was a treat-as this was the first underground cellar in Southern Oregon.  As Eric (and so many winemakers say), “wine is a lifestyle.”  Visiting Eric, meeting Felipe, experiencing the inviting, family friendly tasting room and pleasing wines, watching how other visitors were treated, it can only be concluded that Eric’s father handed down a wonderful lifestyle and friendliness that Eric perpetuates every day---sharing and passing that onto all who come in contact with him and his wines.

Barrel tasting with Eric in the cave....learning about his passion

his family and his love of wine and food and people

Returning to our lodging in the late afternoon, we had several hours to relax before leaving for dinner.  There was the spa to take advantage of, bathing in the oversized Jacuzzi tub, or just sitting around sipping a glass of wine in the guest areas or one of the many outdoor alcoves, on such a beautiful fall day. 

Then, it was time for dinner:  One more night…and one more winemaker’s extravaganza at PEERLESS RESTANRNT & BAR.  Arriving at this upscale yet casually elegant, lively and energetic restaurant-we were led to our table and introduced to Nate Winters, certified sommelier and National Sales Manager for TROON Vineyard.  Nate was our wine host during the evening’s dinner.  During our three hour meal, Nate kept us engaged and entertained by his explanation of Troon Vineyard and their commitment to sustainability, biodynamic and organic farming.  Committed to responsible farming, Nate told us that this year Troon received their CCOF Organic certification and also became DEMETER Certified Biodynamic®.

Nate went on to explain the farming practices, benefits of chickens, aviaries and bee keeping.  Originally planted in 1972-the changes being implemented today, some almost 50 years later, are trendsetting-and environmentally responsible, looking towards the future, as are all practices related to farming and winemaking.  Nate’s sense of humor, and personal stories added to the evening’s fun, laughter and enjoyment………….and then, there WAS the wine and the food!!!  We talked, ate, laughed and thoroughly relished our adventure through this 5 course tasting menu-featuring the best of Oregon’s bounty, prepared artistically and tastefully by Chef Harlan Brooks and his staff.    And, so our last night in this extraordinary area began:

*Course #1:  Lemon-lime scallop crudo.  With curried green apple, celery, sumac, castelvetrano brine aioli and fleur du sel.  Accompanied with Troon’s 2016 Granito Estate Vermentino. 

After some more light and friendly banter, and hearing of Nates transformation from Airborne Ranger (thank you for your service Nate), to sommelier and wine guy……another edible piece of edible art was placed before us:

*Course #2:  Endive & Whipped Crème Fraiche.  With salted Tokyo turnip, crimson star pear, banana, finger lime vinaigrette and almond.  Almost (almost being the operative word) too beautiful to eat, this was accompanied by Troon’s 2018 Cotes du Kubli Blanc (a blend of Viognier, Marrsanne and Rousanne)

Time for some R and R while we were introduced to Chef Harlan Brooks, and our server, Collin.  

Colin and Chef

 And then, our happy group along with Nate Winters

And it was onto the next course!

*Course #3:  Braised Oregon Matsutake, with mushroom bordelaise, duck pastrami lardons, fermented winter carrot, puree and Brussels.  Sipped and savored during this course was a 2018 Grenache.

As the evening continued, we took some time to look around the restaurant, and feel the overall vibe-thoroughly enjoying ourselves

 then the “main” course was served:

*Course #4:  Bison Short Rib with beet & sour cherry XO glaze, jasmine rice grits, enoki, shiso, fermented mushroom powder.  Nate chose the perfect accompaniment in a 2018 Cotes du Kubli Rouge, a Syrah/Grenache blend.

 ……….as our dinner was winding down, a perfect ending to a perfect trip (oh, there still was a half day left)…..a light, creative and again, artistic “finish” was placed before us:

*Course 5:  Rogue Creamery “smokey blue” & dried fig nduha.  Nutmeg & cultured butter-toasted olive loaf, mission figs, and local bee pollen, accompanied by a 2016 Cuvee Pyrenees, a blend of Tannat and Malbec.

Needless to say....the entire evening was very-very:  Yummy

(Writer’s confession:  No, I certainly did not and do not understand many of the food descriptors used----but I copy menus well). 

Slowly, as plates were cleared, and “thank yous” were said, it was time to end our last dinner in the Rogue River Valley in Ashland, Southern Oregon.  We had been treated to four days of food, wine and travel wonders and hospitality that went far above and beyond.  We had met amazing people, seen beautiful sights, been hypnotized by Fall Colors in the vineyards and mountains, laughed, poked fun at each other, and learned something about this little slice of heaven in Southern Oregon:  It’s wine, food, culture, and people.  

(And, not to end the evening too fast, once we arrived back, there was an impromptu “after party.”  And more wine, fun, laughter.  After this day, we really did have to wine down before bedtime).

 Joining some happy ladies for the after party

Finally, dined and wined out.....we only

had one more wake up-and an appropriate day #5 ending

before returning home