July is here, and that can only mean one thing: Barbecue season is upon us. To celebrate, our culinary director, Becca Richards, has a fantastic rack of ribs and chili roasted corn recipe that is sure to be your next go-to for hosting. Pair the ribs with some Dundee Hills Pinot Noir, and you’ll be the hostess with the mostest.
Smoked ribs recipe:
- Traeger or smoker set to 225˚ F
- Oven to 250˚ F
1 Rack of ribs (or more depending on how many people you’re feeding)
1/4 C salt
1/4 C brown sugar
1/4 C paprika
3T garlic powder
3T onion powder
3T chili powder
1T ground fennel seed
1t cayenne pepper
Clean your rack of ribs by removing the membrane on the bone side. It should just pull off in one good tug, no knife needed.
Combine the dry ingredients in a bowl. Rub the ribs with the mixture. Let this rub rest on the ribs overnight, uncovered.
The next day, bring your Traeger or smoker to 225˚ F. Once at temp, keep the lid down for 15 minutes to get it extra hot. When you put the ribs on, lifting the lid quickly with the meat side up. Baste the ribs every hour for about a minute with Stoller Dundee Hills Chardonnay. You can also use beer, stock, or even water, but we like the brightness the Chardonnay brings to the meat thanks to the acidity. Continue this process until the meat has been on the Traeger or smoker for 3 hours.
Remove ribs and place on a baking dish with more of your basting liquid. Cover the pan very tightly, and place in a preheated oven for 3 hours.
After the 3 hours, remove the ribs from your oven and let them rest for 20 minutes before slicing apart. Or, if you like wet, saucy ribs, turn the oven to 350˚ F and add your favorite barbecue sauce, and cook uncovered for an additional 15 minutes.
Chili Roasted Corn:
Corn on the cob (one per person)
Oil or butter, just a drizzle
Salt, to taste
Chili powder, to taste
Preheat your oven to 450˚ F.
While the oven heats, shuck your corn. Next, rub them with neutral oil or butter, and sprinkle with salt.
Roast the corn in the oven for 8 minutes.
Remove the corn from the oven and sprinkle with chili powder. Return to oven and roast 5 more minutes.
Enjoy with a glass of Dundee Hills Pinot Noir. Happy birthday, America.
Mother’s Day Spring Olive Oil Bread
This bread recipe is a decadent yet easy way to make mom feel extra special this Mother’s Day. The beautiful thing about this recipe is you can add whatever you (or mom) enjoy! Feel free to substitute your favorite veggies, cheese, or meat. My mom loves the following items. However, you will need a pizza stone to get the crust nice and crispy.
1 ball of whole wheat pizza dough
Spring onions and flowers like clover, violet, redbud or lavender
Spring peas with tendrils
Burrata or Mozzarella
Set your pizza stone in the middle of the rack and crank the heat up to 450˚ F. You want to get your stone really hot.
Sprinkled the pizza dough with your favorite olive oil and salt, and let it come to room temperature for about an hour.
While the dough comes to room temperature (about an hour), you can sauté your spring onions and flowers with a clove of garlic. Set aside. Then, shell and blanch your fava beans and spring peas, reserving the tendrils. Lastly, cut off the tips of your asparagus and reserve whole. Then slice the midsection into small rings and discard the rest.
Once the dough is ready, stretch it to the approximate size of your stone.
Carefully place the dough on the extremely hot stone in your oven. Drizzle the dough with more olive oil and salt. Add the cheese of your choosing and the sautéed spring onion, flowers, and garlic clove. Drizzle again with just a pinch more salt and olive oil.
Bake for 15 minutes then add the blanched spring veggies.
Bake 2-3 more minutes. Remove and let stand 5 minutes on a cooling rack. Drizzle with Manuka honey, lemon zest, a pinch of chili powder and pea tendrils.
Cut, serve and enjoy!
1 pound ground beef or lamb
Salt and pepper -> to season the meat
1 large onion diced
3 carrots diced
4 sprigs of thyme - picked and finely chopped
3 T flour (I like Wondra it’s very fine and easy to make sure it doesn’t clump)
1 T of butter - typically this would be equal to the butter, but in this case the roux will form because of the fat in the meat
1 C Stoller Pinot
2 T tomato paste
2 T Worcestershire sauce
1 C stock - beef, chicken, veggie - doesn’t matter
1 C English peas - fresh or frozen
Brown the meat of your choosing and season liberally with salt and pepper.
Sweat the carrots with the meat once you get the meat 1/2 way browned
Then add herbs, flour and butter - cook for two minutes creating a blonde roux. Just enough to get the raw flour flavor gone, but still light enough to have binding properties
Next go in with Stoller Pinot, tomato paste, Worcestershire sauce and stock. Cook this down for about five minutes until the excess liquid is gone and it looks like beef in gravy
Add your peas and stir - taste and adjust seasoning
Slap all of that into your favorite casserole dish and turn your oven on to 375.
Then take either leftover mashed potatoes or make the fresh recipe.
Smooth on the top. Bake the whole thing about 25 minutes browning those epically sexy taters.
Epic Mashed Potatoes
2# Yukon Gold taters - peeled (optional) large diced (not optional)
1 TSP salt (but let’s be real, I use more salt than that)
1/4 C hot heavy cream
1/4 C hot buttermilk
5 cloves fresh garlic smashed and tossed in
2 T unsalted butter, softened (close to room temp is best)
2 T sour cream
2 T marscapone
Salt and Pepper
1 T fresh chives - chopped
1 T fresh flat leaf parsley - chopped
Boil the diced potatoes in seasoned water until fork tender - drain water and start mashing
Separately warm the heavy cream and buttermilk and garlic together - bring up to a boil and simmer on low until the taters are tender then add this liquid to begin the mash
Add the butter, sour cream and Marscaopne - I like to whisk or whip with a mixer this until smooth
Taste and add salt and pepper
Add your herbs and reserve some to garnish after baking the pie
Although we typically celebrate the fresh start of the New Year on January 1, the annual life cycle of the vineyard begins in late winter through the careful process of pruning. According to Vineyard Manager, Alex Moeller, pruning is the most impactful step in the life cycle of our vines. The pruning process is usually done by hand, but with the help of a pre-pruner, preliminary work reduces the labor involved in hand pruning.
The pruning process involves the vineyard crew carefully selecting canes that are best suited to bear fruit for the coming vintage. Pruning is truly an art, sculpting the architecture of the vineyard for the coming year.
Prune well, and the rest of the year will go smoothly.
We are thrilled to be in the process of bottling our first offering of the 2018 vintage: our Willamette Valley Pinot Noir Rosé!
Pinot Noir Rosé has been a cornerstone of our production for more than a decade. We harvest intentionally to achieve a style that is balanced and bright. Whole cluster pressed and fermented in stainless steel, this vibrant wine has us dreaming of summer wine tasting. (148 days, but who’s counting?)
Join us as we celebrate the release of the 2018 Willamette Valley Rosé February 9-10!
Searching for a special holiday gift for a client, colleague, or loved one? You are in luck! As it so happens, wine pairs perfectly with everything during the holidays.
Our carefully selected gifting options make it quick and easy to find the wine for any occasion.
Happy Holidays from Stoller Family Estate!
As the final grapes travel from the vineyard to the winery, a commemorative forklift parade honors the hard work poured into Harvest 2018. Although the weather may be turning, the mood of our harvest interns and production team are anything but gloomy. The excitement and comradery are contagious as another successful harvest is added to the list for Stoller Family Estate.
Cheers to a job well done!
If your vision of heaven includes wine and puppies, we know just the place for you. At Stoller, it’s rare that we go a day without seeing a four-legged friend. Meet Champers and King Floofus; golden retrievers of Assistant Tasting Room Manager, Devin Andolsen. The four-year-old pair can often be found entertaining the guests of the tasting room and exploring our beautiful property.
Next time you visit, make sure to bring your furry friend!
As the crisp autumn air rustles the fiery orange vines, and the last “snip” of a pruner rings throughout the vineyard signaling one thing - Harvest 2018 is officially complete.
As always, the last fruit in our vineyard to harvest was our Single Acre Syrah, a warmer climate variety that must ripen at length to achieve varietal typicity.
The 2018 vintage presented a warmer and drier growing season. The vintage kicked off with an early bud break. June saw a cool, wet weather period during bloom that put the vintage back on track for a traditional September harvest. Cluster sizes were smaller and more conducive to producing high-quality wines. The most notable climatic feature to the 2018 vintage, was our extended summer harvest weather that continues as we post this video. This allowed us to pick based on ripe flavors and near perfect natural acidity.
Cheers to all those who made Harvest 2018 a success!
Essential to harvest, the Braud New Holland Grape Harvester assists with low maceration of our fruit while protecting the vines and trellis system from damage. This innovative machinery contains auto-leveling capabilities, sensors, and control systems; resulting in ease for the operator and the ability to tackle a variety of vineyard terrains. The harvester picks the fruit off the vine while preserving its quality, ensuring the highest caliber of winemaking. Only small amounts of MOG - or materials other than grapes - make their way into the harvest, which makes the next step, sorting, even more efficient.
Hooray for modern winemaking!