Three Rivers Winery Blog

Introducing Guest Chef Erol Kanmaz!

We have booked our guest chef for the Spring Release Winemaker Dinners to be held May 2 and 3, 2008.  Erol Kanmaz was born in Turkey where he was raised on his family's farm.  Erol has a rich knowledge and strong connection to the agrarian traditions of his family.  He possesses a strong appreciation for growing and preparing fresh meats and produce.  After receiving an education in Tourism and Hospitality, Erol emigrated to the Unites States in 2002.  He and his wife settled in Oregon and he began pursuing his passion for cooking under the direction of culinary Olympian Chef Leif Eric Benson at the national historic landmark, Timberline Lodge.  Erol is a member of the American Culinary Federation (ACF), World Association of Chef Society, Board of Directors ACF Chef de Cuisine Society of Oregon and is a Certified Sous Chef by the ACF.  We look forward to having him here.  To view the menu for the dinners or to view costs, please see 'Spring Winemaker Dinners' under the events page listed on our website.

February Bottling

We started bottling Monday with the 'sticky wines', the 2007 Late Harvest Gewurztraminer, 2007 Riesling and 2007 Rose.  As of today we have finished up the 2006 Weinbau Vineyard Cabernet Franc, 2006 Minnick Hills Vineyard Cabernet Sauvignon and have started on the 2006 Merlot.  We use a mobile bottling company, Signature Bottling, as do most Walla Walla wineries.  Below are a few pictures from the bottling line.

Derek is at the start of the line dumping empty glass onto the conveyor belt.

The empty bottles are filled, labeled and corked by machine.  Then our volunteers put capsules on the bottles.

The bottles are checked to make sure everything is where it should be and placed into case boxes manually. The box runs through a machine to tape them closed. It then comes down the ramp where winemaker Holly Turner and a volunteer are putting labels on the outside of the boxes. Assistant winemaker, Andy Slusarenko, stacks the finished product on a pallet nearby.

Recipe to pair with the 2005 Champoux Vineyard Cabernet Sauvignon

This recipe was such a good match with our current Wine of the Month that I wanted to include it for everyone to try out.  Our guest chef Jamison Brandt created this dish for us at our Winemaker Dinner last December.  Enjoy!

STEWED BEEF SHORT RIBS IN RED WINE
4ea. beef short ribs (trimmed)
4ea. leeks
6 Roma tomatoes
1 bottle red wine
1 can stewed or diced tomatoes
2oz. goat cheese
2 parsnips
Salt and pepper (to taste)

FOR THE SHORT RIBS
Lay ribs, bone side down, in a braising pan and lightly salt and pepper. Place into a 400 degree oven and roast for 30 to 45 minutes until brown. Remove and let rest.
FOR THE BRAISING STEW
Wash and cut 2 leeks into 1/2 inch bias cut and set aside. Cut tomatoes into a large dice and set aside. Place a sauté pan on high heat. When the pan is hot add a teaspoon of Canola oil, leeks and tomatoes and sauté until soft. Place into the braising pan with the short ribs. Add the stewed tomatoes and enough red wine to reach halfway up the rib sides. Flip ribs over so that the bone side is up, then place into a 300 degree oven for 2 hours.
FOR THE FRIED LEEKS (OPTIONAL)
Julienne the remaining 2 leeks wash and dry. Heat 8 cups of Canola oil into a large pot or home deep fryer until temperature reaches 350 degrees (you will need a candy or fryer thermometer). When the oil is at 350 degrees, drop the leeks in until brown - remove onto a paper towel and sprinkle with salt.
FOR THE PARSNIP PUREE
Peel and cut the parsnips then place into a pot of boiling water until soft. Drain off excess water, leaving a little so they will solidify in the food processor. Blend in the food processor until smooth. Remove and place back into the pot and keep on low heat. If parsnips are too thick, add water.
PLATING
Take the short ribs out of the oven (ribs should be falling off the bone), spoon out a nice portion of the leek and tomato mixture onto a plate. Place short rib on top of the leek and tomato. On the side of the plate, place a smear of the parsnip puree. Add the fried leeks on top of the rib and garnish with goat cheese. Serves four.