2010 Stepping Stone by Cornerstone Oregon Willamette Valley Pinot Noir

"To get a beautiful, seamless, elegant Pinot Noir of this quality for only thirty bucks is a treat" Back to Bakus A Sommelier's Guide to Food and Wine

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Vintage:

2010

Wine Style:

Red Wine

Appellation:

Willamette Valley

Barrel Aging:

14 months
100%	French Oak

Alcohol %:

13.5

Aromas of fresh raspberries, slight cranberry, wild cherry, vanilla, slight leather and earth. The palate echoes the bright and juicy raspberry, pomegranate granita, white pepper, citrus, and fruit leather with soft, supple tannins.

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Notes:

A great, complex, food-friendly wine.

My Favorite Simple Roast Chicken

Epicurious | October 2004 by Thomas Keller
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Ingredients

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard

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Preparation

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

My Favorite Simple Roast Chicken

AVAs: 45% Yamhill-Carlton, 33% Eola-Amity,15% Chehalem Mountain, 5% McMinnville, 1% Ribbon Ridge, 1% Dundee Hills

Aged in 100% French Oak of which 35 % was new for 13 months and was bottled in June 2012. 137 cases produced.

Cornerstone Oregon is an expression of the passion of Cornerstone Cellars' Craig Camp for cool climate pinot noir and chardonnay. Our Stepping Stone by Cornerstone Willamette Valley Pinot Noir is elegant, fresh and designed for drinking young and cool to show its charming personality. As with all Cornerstone Oregon wines, it is grown, produced and bottled in Oregon. The painting "Color of Life" is by Oregon artist Janet Ekholm.

The 2010 vintage was a classic cool Oregon growing season without the typical warm, dry summer. A wet, cool spring lead to an early April bud break. June and July were cooler than normal and delayed bloom until the first part of July. This pattern continued throughout the summer and resulted in lower yields and a late harvest, commencing October 11 and finishing by the end of the month. The resulting wines are bright and lively, displaying lovely floral red and blue fruits with hints of citrus and seductively long finish.

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