Tuesday, February 19, 2013

Fabulous! Our Chef-Maker Dinner with Chef Scott Neuman

Saturday, February 16th we were thrilled to host our third Chef-Maker dinner with Chef Scott Neuman of ¡Oba! Restaurante in Portland. Here are some of the highlights in photo form:
Manchgo "Taco" shells
Chef Scott Neuman preparing the croquettes
Paella Croquettes with Pimenton Aioli
Crab and Piquillo Peppers in Crispy Manchego Cheese "Tacos"
Hood Canal Oysters with Pineapple-Chile Mignonette
Cleaning the Alaskan Spot Prawns
Fresh Alaskan Spot Prawns with
Sonata Apple-Orange Chutney, Salsa Verde
and Roasted Butternut Squash Puree
Chef Scott using our traditional Spanish Horno.
Scott's Famous Baby Back Ribs
with Guava Barbecue Sauce
Earl & Hlida Jones
Sous-Vide Cocoa Rubbed Lamb Tenderloins with Gruyère Gratin
and Tempranillo-Wild Shimeji Mushroom Jus
Guests enjoying the end of a fabulous meal!

Don't miss out on any of the fun, keep up to date with Abacela on our website for Upcoming Events.

Friday, February 15, 2013

Abacela's Tempranillo makes the cover of the Oregon Wine Press!

Flame for Spain

By Kerry Newberry

When George Bernard Shaw wrote: “There is no love sincerer than the love of food” it’s easy to imagine he had just returned from a trip to Spain. From the vibrant paellas of Valencia to the sea-salt kiss of mejillones in Galicia, the romance of food can sweep you off your feet from coast to coast. The Spanish proverb “barriga llena, corazón contento” rings true ... full stomach, happy heart.

In tiny villages, during the evening tapas hours, locals dress up and stroll the cobblestone streets, gathering in tapas bars and bodegas to eat and drink, flirt and debate, reveling in simple pleasures.   

The tapas that adorn the bar can be as simple as slices of chorizo sausage and fresh figs wrapped with jamón Serrano to tuna stuffed in scarlet-hued piquillo peppers and classic tortilla española de patatas. An evening eating tapas is like a courtship should be: long, leisurely, tantalizing.  

The cadence of culinary life in Spain is slower, and like the food — the wine, especially Tempranillo — tastes rich and lusty. 

It’s easy to fall in love with Spain. This is why OWP asked local food and wine experts with a fiery passion for Spanish food and culture to share Tempranillo and tapas tidbits in hopes of making sparks fly during the month of February.

Earl & Hilda Jones - Abacela Vineyards & Winery
When reminiscing why he and his wife, Hilda, decided to crisscross the country from Pensacola, Florida to a small town in Southern Oregon in the mid-1990s to cultivate Iberian varietals and craft internationally acclaimed wines, Earl Jones often recounts poetic evenings eating tapas in Spain. 
“We fell in love with Spanish wine,” says Jones. “But we really fell in love with the Spanish culture; it’s such a beautiful culinary way to live.” Jones, the co-owner of Abacela Vineyards & Winery, planted the first Tempranillo in the Pacific Northwest in 1995. The name Abacela stems from an ancient Latin-Iberian verb, “abacelar,” meaning, “to plant a vine,” paying homage to the wines of the Ribera del Duero and Rioja. 

The Tapas: Chorizo with roasted red peppers, jamÓn Serrano and, of course, Manchego, preferably aged nine months and served at room temperature.

The Romance: Dinner in Aranda de Duero Spain at Rafael Corrales. Hilda and I enjoyed the perfect pairing of el lechazo (suckling lamb) and a bottle of 1987 Vega Sicilia Unico. Fabulous! 

The Spark: Abacela Tempranillo takes your mind on a magic carpet ride with traditional Spanish tapas.

Your Love: I love Spanish Tempranillo. While an American varietal wine had never been produced from the grape, I accepted the challenge, believing strongly that the world’s fifth most planted red grape could be made into fine wine in the Spanish-Tempranillo homo-climate of Southern Oregon. It worked!

Read the full article.

Kerry Newberry is vineyard-hopping, Pinot-sipping food and wine writer in Portland.

Friday, February 8, 2013

Hilda Jones featured in Oregon Wine Press

Queens of the Umpqua

Story by Nancy Rodriguez | Photography by Gary Leif

This is the land of “A Hundred Valleys.” It’s also the land of numerous wineries and wine varieties, too. The Umpqua Valley is the oldest wine-producing region in Oregon, crafting quality wines for more than 50 years. Now with the birth of the Southern Oregon Wine Institute in Roseburg, there’s a higher level of sophistication in this appellation. Add to that the increase in women winemakers and growers, and Oregon has a story in the making. 

Susan Brandborg, Hilda Jones, Susan Demara, Sandra Glaser

A passion to match varietal to environment brought Hilda and Earl Jones to the Umpqua Valley. Their dream was to produce a world-class Tempranillo in the style of the Rioja region of Spain. After an extensive search and research, they found property at the southern end of the Umpqua Valley AVA in 1992. The land was the perfect pairing of a unique micro-climate to clone. In 1995, they planted the first Tempranillo grown in the Northwest. They named the estate Abacela, an Iberian phrase meaning “to plant a grapevine.” 

Fast-forward to today, and the Joneses now have 20 grape varietals, including other types such as Albariño, Syrah, Merlot, Dolcetto and Grenache, planted to 77 acres of vineyards. 

They also built a Vine & Wine Center at the winery with a stunning panoramic view. The new tasting room is a reflection of Hilda. She’s a woman of dignity and stature just as the building displays. As I stand in the sophisticated space, I realize how this accomplishment took time, dedication and, most of all, hard work, which Hilda notes is the ultimate driver in their business and has kept her “nose in the dirt,” she says. 

From her and Earl’s wine adventure thus far, Hilda says her greatest advice is to “Keep your eyes open. Keep your mind open. And see what is on the horizon.” 

After visiting with her and tasting the wine, I am once again reminded of the Valley’s promising future.

Read the full article.

Friday, February 1, 2013

Abacela Muscat "Wine of the Week" from WinesNorthwest.com

Our 2011 Muscat is chosen as a favorite "Wine of the Week" from Chuck Hill at Wines Northwest.

"Earl and Hilda Jones pursued their love of Tempranillo by establishing Abacela winery near Roseburg, Oregon in 1995.  Over the years the vineyard has expanded beyond the original Tempranillo plantings to include 20 varietals.  This Muscat was grown on the property in the Abacela Fault Line Vineyard and offers bright aromas of orange blossom, stone fruits and honeysuckle leading to a mildly sweet palate with flavors of honey, ripe pear and spice – a nice sip and great cooling accompaniment to spicy dishes."

This isn't the first kudos we've received for this wine. It was also rated "Outstanding" in  Wine Press Northwest's Fresh Press:

"This beautiful example of Muscat came from Abacela’s estate Fault Line Vineyard at the winery near Roseburg, Ore. The grapes were picked the second week of October, and the wine is finished at a pleasantly sweet 4% residual sugar. It opens with aromas of huge tropical fruit, honeysuckle, jasmine, cotton candy and apple. Despite the sweetness, this wine is far from cloying, instead showing off mouthwatering flavors of orange, clove, spun sugar and honey, all backed with a touch of spritz and great acidity through the gorgeous finish"