AMIK & Cooper Mountain

Simplicity, creativity, modernity & tradition are how I would describe Andrew Michael Italian Kitchen. While modernity & tradition may not seem to easily live side by side these chefs make it seem effortless. However, thats not to say that a lot of work goes into that beautiful plate set in front of me.

We started this most recent meal off with a glass of Cooper Mountain Pinot Gris 2008 Reserve Willamette Valley $16.99. This is a perfect example of what pinot gris can achieve in Oregon. Aromas of almond, pear, fruit blossom & minerals lead to medium bodied yet crisp refreshing palate.

Our first course was a bowl of spaghetti carbonara with fried sweetbreads. This warm hug of a dish was elevated with unctuous sweetbreads. The round texture yet bright nature of the Cooper Mountain Chardonnay 2009 Reserve Willamette Valley $18.99 matched up so delicously. This style of chardonnay is very old world with an emphasis on expressing location rather than oak or malo.

Second course was seared halibut with roasted pistachio puree & spring vegetables paired with Cooper Hill Pinot Noir 2009 Willamette Valley $18.99. The halibut was seared crisp but super tender & moist in the center. The pistachio puree brought out an earthiness in the pinot & they both just sang together in a delightfully savory way. The wines acidity cut through the richness of the puree & a supple fish.

Course three was Donnell Farms Hangar Steak over mustard green shoots paired with Cooper Mountain Pinot Noir Mountain Terroir 2008 Willamette Valley $35.99. I love love love hangar steak because of it's toothsomeness. It takes talent to coax this cut of meat into a tender beauty & A&M know how to do it. Pairing it with a spicy/bitter green shoot was a stroke of genius. The supple, luscious, earthy, elegant & sensual pinot noir was absolutely delightful. What Cooper Mountain is able to do with pinot noir is nothing short of beauty. When you match hauntingly sensual wine with exquisitely prepared food it's easy to have a lovely evening.

Pinot Up in the Mountains part 2

After a long, leisurely (except for Kelly) few hours at Elk Cove we jumped in the car & sped off towards Beaverton to visit with Barbara Gross at Cooper Mountain Vineyards. Anyone who has read this blog in the past year knows how passionately in love I am with their wines. Across the board they produce wine that is expressive, elegant, balancing ripe fruit with beautiful acidity & with wonderful textures. These components make them some of the most food friendly wines I've tasted. They also truly over deliver for what retail price point they are at.

As we pulled up to the winery I couldn't help but notice that it was unlike most of the other places we had been to in Willamette Valley. This was no "chateau" style operation. It was family style all the way & I instantly appreciated that. What that says to me is that they are 100% focused on the health of the vines & the quality of the wine. In the center of the small gravel parking lot they have a flow form fountain for mixing all their biodynamic teas & sprays & such. Barbara poured us some of the deliciously zippy '09 tocai friulano (I'm so excited that we will have this in the store soon!) as we walked through some of the estate vineyards. The sun was definitely beating down on us but not nearly as much as how bad it was back home in Memphis. We looked at some pinot gris & pinot noir vines that were just so beautiful & calming. There was an energy to these vines that was obvious, it radiated.

Barbara took us into a small warehouse area that housed the balsamic vinegar they produce. The air was thick with a pungent sour-sweetness that was unlike any other aroma. Rows & rows of tiny barrels housing some very delicious vinegar. I wish I would have photographed the aging room but I was just too excited by it all to remember to take pictures. Cooper Mountain is a unique place with wonderful people who make absolutely delicious wine. Seek their bottles out!