Can you believe it’s Day 5 fo the 12 Days of Wine already?
Today we return to something bubbly, with a Pét Nat from Elkton Oregon!
River’s Edge Winery 2019 Cascade Pétillant Naturel Rose of Pinot Noir
This is a Pétillant Naturel wine, made from Pinot Noir. Pét Nats (as they are known) are sparkling wines (the term in French means “naturally sparkling”). A Pét Nat is made in the Ancestrale Method (so yes, like the Troon Frizzante we started our 12 days celebration with).
Because it is fermented and left on the lees, you get some of those biscuity notes like you often detect in champagne. This wine is unfiltered and should be served chilled.
The label is also beautiful. The Artwork is by Kaela Rose
What does it taste like?
I found it had a smoky nose, and notes of a wild herb garden after the rain, with notes of tall grasses as they warm up in the sun. It has earthy notes and tart, dried red fruits. There are light floral notes that reminded me of dried hibiscus. You also get yeasty bread notes on the nose since it was fermented on the lees.
It’s so different from the other Pét Nat, the notes of the grape (Pinot Noir) and the region making this expression, more subtle, thoughtful, and serious. This is a wine I would love to drink fireside out in the woods, perhaps with a sunset view…
You can find it here SRP $34.
Mini Gruyère & Thyme Biscuits with jam, fresh raspberry and dried hibiscus
I wanted to play off both the fruit and yeast notes in this wine with the pairing so we made mini gruyère and thyme biscuits, served with raspberry jam, fresh raspberries, and dried hibiscus.
Gruyère is a classic pairing with Pinot Noir, so I thought this savory (and a bit serious) biscuit would pair nicely. I used a cherry jam and topped it with a fresh raspberry, then sprinkled it with dried hibiscus to add that floral note.
When I went to cut out the biscuits I realized I didn’t have a cutter that was small enough to make a biscuit that would fit in a spoon! So, I improvised and found a tiny aperitif glasses that my parents had left me (we have a huge collection of beautiful etched glasses for more drinks and cocktails than I was aware existed!).
I used this little glass to cut out my mini biscuits.
I riffed on a recipe from food and wine, altering it to fit my needs and my biscuit style.
River’s Edge Winery
River’s Edge was the first winery in Elkton, Oregon. Founded in 2000 by Mike and Vonny Landt, who bought the Black Oak and Elkton Vineyards that had been planted by Ken and Mary Thomason back in 1972.
Tyler Bradley, who we spoke of yesterday with Bradley Family Vineyards, joined them in 2014 as Asst. Winemaker and took over all the duties in 2017. He brought in Colin Duddy, a friend from his days of organizing Extreme Sporting events.
We tasted with the two of them in August on our #ScenicRoute2021 trip in the Umpqua Valley.
I was a bit enamored with the River’s Edge Cascade when we did our tasting with them. I mean, rosé Pét Nat on a patio overlooking a vineyard on a warm August day? What’s not to love?
So on our way north out of the Umpqua, we made a stop by their winery along the river (it is named River’s Edge Winery for a reason) and we picked up a bottle so we could share it with you!
You will find more on River’s Edge and our tasting with Colin and Tyler in our post The Hundred Valleys of the Umpqua
These delicious little savory biscuits when topped with a sweet jam, fresh raspberry, and dried hibiscus, make a perfect bite to pair with a Pét Nat of Pinot Noir.
- 1 cup plus 2 tbs flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp chopped fresh thyme
- 1/4 tsp chopped dried thyme
- 1/4 tsp chopped dried sage
- 1/2 cup shredded Gruyère cheese
- 3/4 stick of unsalted butter frozen (1 tbs melted)
- 1/2 cup buttermilk
- Cherry jam
- fresh raspberries
- dried hibiscus
- fresh thyme
- Preheat the oven to 425 F
- Whisk flour, baking powder, baking soda, and salt in a large bowl
- Grate the frozen butter (I use the medium side of a box grater)
- Mix the grated butter with the flour mixture to incorporate
- Add the herbs and the cheese
- Add the buttermilk and stir just until the batter is moist
- Dust your surface with flour
- Turn the dough out and need just 3 or 4 times to bring the mixture together
- Shape the dough into a 1/2 inch thick circle
- Cut out the biscuit rounds
- Place on a baking sheet and brush with the melted butter
- Bake for 7-10 minutes, they should be golden
- Brush them again with butter when they come out
- Allow them to cool
- Split them in halt, top with the jam, a fresh raspberry, and sprinkle on some crushed dried hibiscus.
- Top with a sprig of fresh thyme
The great thing about this recipe is that you can make the dough, cut out the biscuits and freeze them for up to a month before baking! So feel free to double the batch and have them to serve throughout the holidays! Just add a couple of minutes to the baking time.
I know dried hibiscus is not on every store shelf. I found it at Cost Plus World Market. They have tons of unique gourmet items.
Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.