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Lingua Franca LLC

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Follow along as we post about our favorite recipes, share recordings of our latest webinars and team bios along with seasonal updates of what's happening in the vineyard!

 

 

Hospitality Team
 
July 31, 2020 | Hospitality Team

Brandon's Salmon with Lemon Beurre Blanc Recipe

Ingredients (Serves 4):

  • (4) 4 oz salmon filets
  • 2 tbls canola oil
  • 3/4 cups dry white wine such as Avni Chardonnay
  • 1/2 cup heavy cream
  • 1 shallot, finely diced
  • 8 oz (two sticks) unsalted butter divided into 1/2 inch cubes
  • 2 tbls fresh squeezed lemon juice
  • Zest of one lemon
  • Kosher salt (to season salmon and to taste for the Beurre Blanc)
Preparation:

For the Beurre Blanc:
  1. In a medium sauce pan, combine the shallots and wine. Bring to a boil and reduce heat to medium. Reduce by 1/3.
  2. Add the cream and reduce by 1/3 again.
  3. Over low heat, add the butter slowly, one cube at a time and constantly stir to incorporate. Do not let the sauce boil - it will separate.
  4. After all of the butter has been incorporated into the sauce, add the lemon juice and season with salt to taste.

For the Salmon:
  1. Preheat oven to 375F, season salmon with salt to preference.
  2. In a large, oven-safe skillet, heat on high and add the canola oil. Once the oil is hot, turn the heat down to medium-high, add the salmon (skin side down), and sauté untouched for 2 minutes.
  3. Carefully flip the salmon over and move the pan to the oven and roast for 8 to 10 minutes (for med-rare to medium).
  4. Plate the salmon skin side down on the plate, add the lemon zest to the Beurre Blanc, quickly incorporate and sauce the salmon.
Photo Credit: Entertaining with Beth
Time Posted: Jul 31, 2020 at 10:42 AM
Hospitality Team
 
July 16, 2020 | Hospitality Team

Meet the Team, Part 8

 
 
Meet
Dominique Lafon
Consulting Winemaker

 

 

 
Best known as the namesake, director, and winemaker of one of the great estates of Meursault, Dominique is a descendant of Jules Lafon, who created the revered wine festival, La Paulée. After taking over his family's domaine in the 1980s, Dominique revitalized its red and white winemaking approach. In 2015, after a long friendship with Larry, Dominique joined Lingua Franca as Consulting Winemaker and works with the team to oversee winemaking and vineyard operations.

 

Can you tell us about your first memory of enjoying wine? What was your first job in the wine industry?
"As far as enjoying wine, the situation is pretty different when you are born in Burgundy... I have always seen wine on a table and had access to it. Wine was always a normal part of life and at that time I didn't see it as anything special. Later in 1981, I had my first job as a cellar intern in California and became close friends with wine industry veterans Mel Knox and Jim Olsen, both long-time wine collectors and big fans of Burgundy. This made me realize how special Burgundy was and prompted me to take over my family estate. This also happens to be around the same time that I first visited Oregon!"
You’ve said that your interest in wine starts with agriculture. What are the main differences you’ve seen between the vineyards in the Willamette Valley and those in Burgundy?
"Burgundy and the Willamette Valley share the same grape varietals and the same cool climate, however the weather patterns are often quite different: in Oregon, after bloom, it's sunny almost every day, but in Burgundy, it's not uncommon to see a fair amount of rain or overcast weather during the ripening season. Oregon also sees much less disease pressure and the vines are easier to manage because they're planted farther apart leaving more space for tractors, plowing and hand work. In Burgundy, we are required to plant 10,000 vines per hectare by law making the vineyard feel more condensed. The Eola-Amity Hills AVA where the LF Estate Vineyard is located gets those amazing breezes from the Pacific ocean all summer, which enhances the flavor profile of the wines."
 
What have you learned from your time as a consulting winemaker in Oregon?
"I have learned that you can't apply all your tricks that work well in Burgundy. The goal is to achieve great Oregon wines, not a pale copy of Burgundy. Overtime I have learned more and more about the sense of place, with all its potential. Honestly, it feeds my knowledge, and I feel stronger in Burgundy now that I have faced new places, new questions."
 
What do you like to do outside of work?
"I am an outdoorsy person. I like to walk, bike, ride horses, swim, sail and ski. I like the ocean as much as the mountains! I also enjoy good food whether at home or in restaurant and I listen to a lot of music, from rock and roll (The Rolling Stones, Bob Dylan, Neil Young) to quite a bit of jazz (Miles Davis and Chet Baker) to traditional French music (Georges Brassens, Léo Ferré, Alain Bashung). I wish I had time to play an instrument like the piano or guitar. I read a lot too; I've been living without a TV at home for more than 20 years."

 
What are you drinking at home these days?
"If I could get enough, I would drink the 2016 Bunker Hill Chardonnay, one of my favorite Chardonnays we've produced. Because many of the Lingua Franca Chardonnays are made in limited quantities and there is often such a high demand, I often find myself drinking White Burgundies (it happens I have quite a few bottles!). In the spring and summer, I switch to drinking Riesling, German or Alsatian, and sometimes Chenin Blanc. But I cannot live without Pinot Noir, which represents about 80% of my red wine consumption!"

 

 

 


Tune in Saturday, July 18th at 11:00 am (PST) to hear Dominique participate in a webinar moderated by New York Times Wine Critic, Eric Asimov. Click here for more details. 

 

Time Posted: Jul 16, 2020 at 11:00 AM
Hospitality Team
 
July 10, 2020 | Hospitality Team

Sam's Pan Roasted Pork Tenderloin with Marsala Mushroom Risotto Recipe

Ingredients (Serves 4):

  • 1 Whole Pork Tenderloin (about 2-2 ½ lbs) 
  • 3 Tablespoons Canola Oil
  • 1 Cup Arborio or Carnaroli Rice
  • 1 Cup Dry White Wine (Avni Chardonnay works great!)
  • 4 Cups Chicken Stock
  • 1 Cup Sweet Marsala Wine
  • 10 ounces of Baby Portabella, Shitake, or Crimini Mushrooms brushed, Stemmed and Sliced
  • 3 Tablespoons Olive Oil
  • 1 ½  Teaspoons Fresh Thyme, Finely Chopped
  • 1 Tablespoon Chives, Finely Chopped
  • 2 Cloves Garlic, Finely Chopped
  • 1 Shallot, Finely Chopped
  • 1 Cup Freshly Grated Parmigiano-Reggiano Cheese
  • 2 Teaspoons Kosher Salt
  • 1 ½ Teaspoons Fresh Ground Black Pepper
  • 5 Tablespoons Cold Unsalted Butter, Diced Into Cubes
  • Additional Salt and Pepper to taste
 
Preparation:

  1. Pre-heat oven to 375℉
  2. Mix the white wine and chicken stock in a medium sauce pan and warm over medium heat to a slight simmer.
  3. Remove the silver skin from the pork tenderloin and pat it dry with a paper towel. Mix the salt and pepper in a small bowl and use it to coat the tork tenderloin as evenly as possible on all sides.
  4. For the risotto: put the olive oil in a large sauce pan and turn the burner to medium heat. When the oil begins to shimmer, add the shallot and sauté for 2 minutes or until soft and translucent. Do not let the edges burn or turn brown.  Add the rice to the pan and mix with the shallot and oil to coat. Sauté for 3 - 4 minutes stirring gently but constantly to avoid burning until the rice starts to produce a slightly nutty aroma.  Add enough of the warm chicken stock and wine mixture to just cover the rice and stir to mix.  Set the heat level to medium low and let the rice simmer.
  5. Check the rice every 5 minutes or so by running a spatula through the center of the pan.  When the rice divides and doesn't immediately fill the space made by the spatula, add another dose of the stock mixture to just cover the rice and give it a few stirs to incorporate.  Repeat this step until the stock is used up and the rice is tender.
  6. For the pan roasted pork: While the rice is cooking, put 2 tablespoons of canola oil in a cast iron skillet or heavy steel sauté pan and set the burner to high.  When it the oil begins to shimmer, carefully add the pork tenderloin to the pan — it may smoke a bit so make sure your vent hood is running.  Let the meat sear for 2-3 minutes, until it releases from the pan without tearing its surface, and rotate a quarter turn.  Repeat this two more times to brown the meat on all four sides.  When you turn the meat the third time (on the fourth side) carefully put a probe thermometer through the end of the tenderloin as level as you can to the middle of the meat and put the pan in the oven to roast.  Remove the tenderloin from the oven when the thermometer reads 145℉  and cover lightly with aluminum foil for 5-10 minutes to let the meat rest.
  7. For the Marsala mushrooms: while the meat is roasting in the oven, combine 2 tablespoons of butter and the remaining tablespoon of olive oil in a large non-stick skillet and heat over medium-high until the butter is melted and foamy.  Add the sliced mushrooms to the pan and sauté for about 5 minutes until the mushrooms start to brown and shrink slightly.  Turn the heat down to medium and add 1 teaspoon of chives, thyme and garlic along with the remaining tablespoon of butter to the skillet and stir to combine with the mushrooms.  Continue to stir the mushrooms every few minutes. When the mushrooms are uniformly brown and most of the oil has been soaked up, remove from the heat and add the Marsala wine.  Stir to deglaze the pan and coat the mushrooms.  Return to medium-low heat and stir gently until the marsala is mostly absorbed into the mushrooms.
  8. If the last dose of broth has been incorporated into the risotto, add the mushroom mixture directly to the risotto and stir to combine.  If not, move the mushroom mixture to a bowl and cover to hold temporarily and then add it to the risotto when the last dose of stock has been absorbed.
  9. Remove the risotto from the heat and add the Parmigiano-Reggiano to the risotto and stir to incorporate.  Then add the cold butter, one cube at a time and stir it into the risotto until it is melted and mixed in.  Add salt and pepper to taste.
  10. Slice the tenderloin into 1 1/2 to 2 inch portions.  Put a large serving spoon or two full of risotto onto a plate and place a portion (or two) of tenderloin on top.  Turn a few grinds of black pepper over each serving and garnish with the remaining chives.
Photo Credit: Simply Delicious
Time Posted: Jul 10, 2020 at 10:00 AM
Hospitality Team
 
July 4, 2020 | Hospitality Team

Cellar Master Joe's BBQ Dry-Rub Recipe

The combination of salty, sweet and savory makes for the perfect pairing to The Plow Pinot Noir. Try it on grilled steak, chicken, salmon or vegetables. Store it in an airtight container for up to three months, or package it in a jar and give it as a gift.

Cellar Master Joe's BBQ Dry-Rub Recipe
Ingredients:
  • 1/4 Cup Paprika
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Ground Cumin
  • 4 Teaspoons Garlic Powder
  • 4 Teaspoons Onion Powder
  • 4 Teaspoons Dried Oregano
  • 4 Teaspoons Orange Zest
  • 2 Teaspoons Freshly Ground Black Pepper
Photo credit: Kitchen Laughter
Preparation:
  1. Combine ingredients in a bowl and mix well
  2. Rub steak, chicken, pork, fish or veggies with olive oil, and then season: 1 tablespoon rub for every 1 pound of meat or vegetables
  3. Let stand for 10 minutes before grilling
Time Posted: Jul 4, 2020 at 9:00 AM
Hospitality Team
 
July 3, 2020 | Hospitality Team

Meet the Team, Part Seven

 
Meet
Joe Ferris
Cellar Master

 

 

 

 
 
Born and raised in Wisconsin, Joe spent several years working as a biomedical engineer in Los Angeles; however, his travels to wine country on the West Coast and abroad motivated him to rethink his path in life. After working a harvest in Paso Robles, Joe fell in love with winemaking and made the decision to switch careers. He went back to school to earn a viticulture and enology master’s degree at UC Davis, and after graduating he worked harvests on the Sonoma Coast as well as abroad in Germany and New Zealand. Upon returning stateside, Joe put down roots in the Willamette Valley and joined our winemaking team in 2018 as Cellar Master. 

What were you doing before you got into the wine industry?
"Prior to switching careers, I was working as a biomedical engineer at a medical device company in Los Angeles, CA. To be a little more specific, I provided pacemaker and implantable cardioverter-defibrillator (ICD) technical support for our sales team, physicians, and patients. During this time, I was also accepted into medical school in Chicago. My partner (now wife) Molly and I were enjoying the West Coast, traveling to wine regions and enjoying the great outdoors. I was at a crossroads in my life, and I did a lot of reflecting and meditating on my career choices and my work-life dynamic. In the end, I made the decision to turn down a career in medicine in order to pursue a lifestyle that combines science, art, family and community... wine!"
 
What was your ‘epiphany’ wine and do you remember that moment? "Not to side-step this question, but I don’t really have an “ah-ha” wine that sent me on this path. Instead, I would say that I was captivated by a specific wine region during one of my international harvest internships: the Pfalz region of Germany, which is known for their amazing dry Rieslings. While working at Weingut Pflüger (a multi-generational winemaking family) in Bad Dürkheim, I witnessed first-hand how wine and community are intertwined. We ate and drank wine every lunch with family and friends, served wine spritzers at a stand at Wurstmarkt, the world’s largest wine festival, and joined in on many of the other local festivities. I did also, of course, drink some spectacular Rieslings from some historic vineyards in the area, such as Pechstein and Kirchenstück."
 
What do you like doing outside of work?
"I enjoy spending time with my wife Molly and our newly adopted pup named Sir Felton John, cooking, and drinking good wine with friends. It’s a bit dorky, but I also love to read viticulture and enology research papers, and I'm part of a journal club that meets regularly."
What are you enjoying drinking these days?
"My wife and I have been really into Italian wines, specifically Nebbiolo from Valtellina; these wines are bright, floral, and elegant... and much cheaper than their cousins in Barolo and Barbaresco. I've also been digging the “newish” trend of canned cocktails to kick off the summer patio sessions, with the Apicco Spritz from Straightaway Cocktails here in Portland as one of my faves."
Time Posted: Jul 3, 2020 at 10:00 AM
Hospitality Team
 
June 29, 2020 | Hospitality Team

Larry Stone's Duck Recipe

This recipe is quite simple and perfect for a wide range of Pinot Noirs and terrific with complex or mature wines as the seasoning subtly enhances the flavors of the dish rather than fighting them. My version below was adapted from Liberty Duck Farm’s recipe.

Purchase a high-quality, plump duck breast - one per person. I buy them online from D'Artagnan and when I lived in Northern California, I purchased them fresh from Liberty Ducks in Sonoma. If there is a good local farm with fresh duck, buy from them.

My recipe is very easy - duck is so flavorful that not much needs to be done.

Ingredients:

  • High-quality, plump duck breast - one per person (see notes above)
  • Canola or Grapeseed Oil
  • Cardamom
  • Salt & Pepper
Preparation:

I rinse and dry the duck, trim the fat cap at the edges to fit nicely on the meat surface and not hang over. I salt lightly all over, make parallel diagonal slits across the surface of the fat, about 5mm apart. This cuts the surface of the skin and allows the fat to render without curling.

Then coat the duck all over with ample ground cardamom. Air dry it with a fan for around 20 minutes so that the meat and fat are very dry on the surface. Air drying prevents some sticking to the pan and prevents some loss of meat juices.

Take a hot aluminum, cast iron or high-quality stainless-steel skillet or sauté pan (not non-stick) of sufficient size that allows for ample room for each breast. Pre-heat on stove. When hot, drop a little grapeseed or canola oil on the surface of the pan and spread it around by rotating the pan in a circular motion. It should be just enough so that the duck will not stick to the pan before rendering its fat.

Lay the breasts skin side down in the pan. Move breasts around frequently when first getting them in the pan to avoid their sticking. After a few minutes and when the fat starts to render and the skin begins to brown, turn the heat to a medium to medium-high temperature depending upon how hot your range burns. Too hot and the skin will burn, lower is better to have time to let the fat render and leave a thin tasty layer of fat on the breast with a crispy brown to dark black surface.

The idea is to render the fat without overcooking the meat. One could have a can on the side to dump excess duck fat as it melts, but that would be a waste. As the fat renders and starts to build up in the pan, pour the excess fat into a glass container that can be sealed. It may be necessary to go through this a couple of times before the duck is done.  This duck fat is delicious to fry potatoes with, collard or mustard greens, broccoli rabe or anything that you may want to cook with bacon fat. It can be frozen and stored for months or kept in the refrigerator for several weeks. This fat will also have a subtle flavor of cardamom.

When the skin becomes dark mahogany-colored and the meat appear to have cooked almost halfway up the side of the breast, then turn over the breasts and finish frying them in a few minutes. If you like your duck breast rare, let it only seem to begin to cook up the sides (you can tell by the change in color of meat from dark red to a brownish white) and then sear meat side down for only a couple of minutes.

Eat the lean slices of duck breast together with the layer of crisp fragrant fat, which tastes and smells a lot like an elevated type of bacon. The combination of the meat and cardamom used as a savory spice is quite compelling with Lingua Franca Estate Pinot Noir, The Plow, or Mimi's Mind. Enjoy!

Photo Credit: 1859 Oregon Magazine
Time Posted: Jun 29, 2020 at 2:15 PM
Hospitality Team
 
June 23, 2020 | Hospitality Team

Meet the Team, Part Six

 

Meet
Brandon Hasart
Vineyard Manager

and the newest addition to the Lingua Franca Team!

 

 
Originally from Bend, Oregon, Brandon graduated from the Washington State University with a degree in enology and viticulture. From there he went on to work a harvest in New Zealand and then lived in Casablanca, Chile for a year, where he helped make wine for a small producer specializing in Pinot Noir and Sauvignon Blanc. After a stint as the Assistant Winemaker at Abacela in Southern Oregon, he relocated to the Willamette Valley to shift his focus to vineyard management. Day to day, Brandon works with Thomas, overseeing the LF Estate and Bunker Hill Estate Vineyards and collaborates with the winemaking team's operations, including blending trials. Like many of us here at Lingua Franca, Brandon is in the Valley to pursue the most elusive of all wine grapes, with charm, character and transparency, Pinot Noir.
What were you doing before you got into the wine industry?
"I decided to pursue working in the wine industry while I was still in college. I spent my first two years of school as a pre-vet, animal science major. At one point I was working two part-time jobs, one on the campus orchard and vineyard and one in a vet clinic. I started to realize that I enjoyed myself a lot more while working out in the orchard, and as soon as I realized that I could get a degree in Viticulture and Enology and build a career in the wine industry, I pursued it full force."
Is there a memorable experience that initially drew you and connects you to this work and lifestyle? "One experience that I think back on a lot was on a trip to visit my mom’s family in the Basque country of Spain. My cousins took us out to dinner one night at a cider house in the countryside. That experience of eating a family style meal next to strangers in the barrel hall and filling our glasses straight out of the foudre has been cemented in my mind as a moment when I fell in love with the craft beverage industry. It has always been the combination of agriculture, artisanship and community that draws me to farming and winemaking."
What do you like doing when you aren’t at Lingua Franca?
"When I’m not at work I really enjoy spending time around McMinnville. It’s been a great community to be a part of for the last several years. There always seems to be a backyard cook-out to attend and amazing wines to try. As much as we can, my girlfriend, Mallory, and I love to spend time backpacking in the Cascades and exploring the Northwest."
What are your thoughts on the LF Estate and Bunker Hill Estate Vineyards thus far in the season, since you’ve begun working on them? "I consider myself pretty lucky to get to be a part of the Lingua Franca vineyard as it reaches maturity. There is still so much to be learned on this site, and it will be exciting to see how each block further differentiates itself in the coming years. On the opposite side of the spectrum, it’s amazing to be able to be working with older vines at Bunker Hill, especially in such a unique area as the Salem Hills. Each site has its own challenges and I hope to continue farming them in ways that bring out their best qualities."
Time Posted: Jun 23, 2020 at 10:47 AM
Sam Schmitt
 
June 15, 2020 | Sam Schmitt

Wine Webinar Wednesday

Session 12 :: Understanding US and European Appellations

Wine has been a significant economic force for many regions in Europe for centuries. Since the 1930’s when the first of the modern appellation systems protecting the geographic boundaries and production methods of economically important wines were established in France, the rest of the world’s wine growing regions have adopted and refined appellation definitions to protect the “brand," the reputations of the regions and in many cases the production techniques that define the wines. However, these rules are far from uniform and can be very confusing — especially within Europe — and sometimes define little more than physical boundaries. 

In this webinar we’ll explore the various European approaches to wine appellations, how to decipher the wine labels that rely on them, and how the US AVA system compares to their European counterparts.

Time Posted: Jun 15, 2020 at 5:00 PM
Hospitality Team
 
June 6, 2020 | Hospitality Team

Meet the Team, Part Five

 

Meet

Sam Schmitt 
CS, WSET3, CWE

Director of Operations

 

If you've joined any of our weekly Wine Webinar Wednesday presentations, you may already be well acquainted with Sam. A native of the Midwest, Sam holds a Bachelor’s Degree in Theoretical and Mathematical Physics from Butler University, and a Master’s Degree in Business Administration from Indiana University. 
An avid traveler and wine enthusiast, Sam has explored wine regions throughout Europe and the U.S. His travels ultimately led him to establish roots here in the Willamette Valley and shift his focus exclusively to the wine industry after living in Scottsdale, Arizona, where among other things, he decided to open a wine bar. He has since become a CMS Certified Sommelier, a SWE Certified Wine Educator, and is currently pursuing the WSET Diploma.
"Running the wine bar is what really got me hooked on changing careers to get into the wine industry professionally.”
 
What were you doing before you got into the wine industry?          "I was a consultant to the global pharmaceutical industry specializing in Sales and Marketing strategy, Clinical Trial implementation, Leadership Development and other professional training programs for about 25 years. Some of that morphed into creating an event production, graphics, and visualization development company for large corporate events. I also founded and ran a wine bar in Scottsdale, AZ in the middle 2000's. Running the wine bar is what really got me hooked on changing careers to get into the wine industry professionally."
What was your "epiphany" wine and do you remember that moment?
"Like it was yesterday! I was having dinner with the partners of the consulting firm I worked for at the time in 1995. The managing partner was a wine guy and he ordered a bottle of 1990 Caymus Cabernet Sauvignon. Up until that time, my go-to wines were Bartles & James and White Zinfandel! That glass of Caymus set off all kinds of fireworks in my head. I'd never tasted anything that was so exciting and complex. Needless to say, I was hooked and never looked back. Joey Harrington was kind enough to gift me a bottle of 1990 Caymus from his cellar last year — it's now displayed in a place of honor in my cellar at home."
What is your favorite go-to wine accessory at home?
"I couldn’t have completed any of my wine certifications without a Coravin. It’s an indispensable tool for enjoying just a glass without feeling guilty about pulling the cork. High quality glassware is a very close second."
What are you enjoying drinking these days? 
"Having recently visited Spain, I’m drinking a lot of Rioja and Ribera del Duero right now. We visited quite a few bodegas while we were there, but the two standouts were Marques de Murrietta in Logroño, Rioja and Vega Sicilia in Ribera de Duero. Murrietta’s 2015 Rioja Reserva and our 2018 Lingua Franca Estate Chardonnay have gotten a lot of 'glass time' since we’ve returned."
Time Posted: Jun 6, 2020 at 9:00 AM
Sam Schmitt
 
June 4, 2020 | Sam Schmitt

Wine Webinar Wednesday

The Geologic History of the Willamette Valley and its AVAs

Winegowing in the Willamette Valley began just 55 short years ago when David Lett planted the first vineyard in the nascent volcanic soils of the Dundee Hills. From these humble beginnings the Willamette Valley now boasts more than 590 wineries and over 750 vineyards with more than 24,000 acres under vine. In this time the Willamette Valley was formally established in 1984 followed by several nested AVAs in the early 2000’s with the most recent addition just last year.

In this webinar we will discuss the geologic history of the Willamette Valley, the geologic events that have shaped the area, the history of the wine region and take a tour of the nested AVAs and discuss their individual terroir characteristics and influences on the grapes and wines.

 
Time Posted: Jun 4, 2020 at 12:00 PM
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