LEARNING ABOUT WINE BECKONS GUESTS TO TASTING ROOMS ACROSS SOUTHERN OREGON. Learning to cook is whetting wine enthusiasts’ appetites at Irvine & Roberts Vineyards near Ashland, where the region’s best restaurants are hosting some delicious demonstrations.

“We’ve got a lot of great restaurants, and we’ve got a lot of great wineries,” says Rebekah McAnally, an Irvine & Roberts wine club member. “You can create it in your home for your friends.”

Medford’s Elements restaurant, chef Michael Hite

Recreating some menu mainstays from Medford’s Elements restaurant, chef Michael Hite also revealed some tricks of his trade. Scalding milk, separating eggs and caramelizing sugar preceded filling ramekins with Spanish-style flan. Guests sniffed the caramel sauce, simmered in a shallow skillet, rather than a deep saucepan, so the cook can keep a closer eye on the process, says Hite.

“I have burned it so many times,” says McAnally.

Putting dessert first allowed the individual custards to set while guests observed—and enjoyed—Hite’s preparation of Andalusian-style arugula salad with black mission fig vinaigrette, tortilla Espanola and “lollipops” of lamb merguez sausage. Recipes accompanied each dish, paired with wine from the Irvine & Roberts portfolio.

“When you get to taste the 2015, 2016 and 2017 wines, you’re going to love these wines,” says Michael Donovan, who hosted the event for Irvine & Roberts.

The 2017 Pinot Noir Rosé greeted guests arriving for the evening with Elements. The first release by winemaker Vince Vidrine, the varietal’s bright raspberry and cherry flavors lightened syrupy sweet dried figs blended into Elements’ signature vinaigrette. Irvine & Roberts’ dry interpretation of rosé also relieved the richness of Serrano ham, Marcona almonds and Rogue Creamery smoky blue cheese mingled with arugula leaves.

“I get beautiful spring flowers,” says Donovan, describing the wine’s flavor profile.

Situated on some of the oldest soils in the Western United States, Irvine & Roberts faces east for the most favorable sun. Unlike heat-loving grape varieties, pinot noir and chardonnay benefit from Irvine & Roberts’ high elevation and prevailing winds, which cool the Emigrant Creek Road vineyard, particularly after a few minutes of overhead watering, says Donovan.

“This wine showed us that we could do chardonnay in the Rogue Valley,” says Donovan of the winery’s 2014 vintage.

Poured with the evening’s second course, the slightly creamy chardonnay complemented manchego and idiazabal cheeses, two quintessential types from Spain. Enriched with both cheeses, eggs layered with fried potatoes, onion, garlic, spinach and bell peppers composed the tortilla, Spain’s version of an omelet or frittata.

“I’m feeling Easter brunch happening here,” says McAnally, watching the tortilla take shape.

“This is all good party food,” confirms Hite. “You can have it done ahead of time.”

Playing up the party atmosphere, Hite grilled skewers of spiced lamb sausage, formed into bite-sized balls, perfect for dipping in parsley-infused olive oil while sipping 2014 Pinot Noir. The rich wine matched the meat’s deep savor.

Pinot from the vineyards’ two most valuable blocks, clone 777, concluded the meal with the barely-chilled flan—and a round of applause.

“The texture of this is perfect,” says McAnally, who says she later replicated the dessert for a friend’s Latin-themed dinner party. “It turned out phenomenal.”

As an Irvine & Roberts wine-club member, McAnally is among the guests who get first pick of winery events, including twice-monthly cooking classes. But those in the know, perhaps by following Irvine & Roberts on social media, often can score seats at the table, says Donovan.

Upcoming dinners likely will feature fare popular at Larks, Plancha, Smithfields and Peerless restaurants, as well as one of Ashland’s newest fine-dining ventures, MAS by Josh Dorcak. Chefs all welcome the chance to step away from their kitchens for an evening to make deeper connections with an appreciative audience.

“I call these field trips,” says Hite, whose expertise kept guests engaged and ready to ask questions.

“Even if I pick up one technique or one idea, it’s so worth it to me,” says McAnally.

For more information, see www.irvinerobertsvineyards.com.

©Southern Oregon Wine Scene

Summer 2018 issue