A Toothsome Threesome — Pears, Cheese and Wine
Of all the benefits of living in Oregon and especially the Willamette Valley, food, wine and beer-tasting events rank high. Willamette Valley Vineyards is one of our state’s most gracious hosts and promoters of Oregon’s abundance of artisan food products.
The 7th annual Wine, Pear and Cheese Jubilee on the weekend of March 6 and 7 featured a rich selection of cheeses from Willamette Valley Cheese Company in Salem and The Rogue Creamery in Central Point. USA Pears offered a beautiful selection of fresh Oregon pears along with recipes and information about this elegant Northwest fruit.
Willamette Valley Vineyards is definitely not off the beaten path. Travelers approaching and leaving Salem at its southern border along Interstate 5 can catch a magnificent view of the main buildings perched high on a hill overlooking the vineyards and rolling hills. Their location is one of the most pastoral on the highway, and that’s saying a lot. The deck just off the tasting room is a lovely spot to linger over some wine and a snack, and savor a glowing sunset to the west .
The winery traces its beginnings back to 1983 when Jim Bernau purchased the current estate and began preparing it for its transformation into a world-class vineyard and winery. Twenty-seven years later, all his hard work has paid off as Willamette Valley Vineyards is one of the leaders in quality and volume production in the state. The Willamette Valley Vineyards’ label includes several Pinot Noirs, two Chardonnays, a Pinot Gris and a Riesling.
The Vineyards have grown to include Tualatin Estate to the north and Griffin Creek in southern Oregon’s Rogue Valley. Tualatin Estate Vineyards offers up an additional Pinot Noir and a Semi-sparkling Muscat. The latter captured our palates during our first year in Oregon and completely changed my thinking about sweet wines. The vineyards at Griffin Creek enable Willamette Valley Vineyards to offer the more robust Cabernet Sauvignons, Merlot and Viognier.
Not only have their wines graced the tables at White House dinners, but one bottle played a supporting role in the long-running comedy series Friends. The bottle which sat quietly on the table in many scenes is now autographed by the cast and displayed at the winery.
There’s a special winery event monthly at WVV, beginning in January with the annual Mo’s Crab & Chowder Festival. February brings the Pinot Noir and Chocolate Celebration just before Valentine’s Day, and in March, of course, the annual Wine, Pear and Cheese Jubilee. Music is important at Willamette Valley Vineyards, with some events featuring the music as the star of the show. All events include a free Riedel wine glass and generous tastings of wine. Check with them for upcoming events. You can reach the winery by phone at 800-344-9463, or online at www.wvv.com.
Wende Bennett greets guests and gives them their complimentary Reidel glass. By the way, here in the valley, in order to help visitors pronounce the name, we say, "It's Willamette, dammit!"
We were greeted by Wende Bennett whose big personality set us up for some fun tasting. When attending any event, the first person you make contact with can make a difference in how your enjoy yourself. Willamette Valley Vineyards is fortunate to have such a friendly, open and helpful staff.
Once inside we procured our first tasting, a wonderful dry Willamette Valley Vineyard Pinot Gris, and surveyed the setup. Since we were on the early end of the day, moving about and sampling the cheeses and pears was an easy matter. Also available for tasting was the Estate Pinot Noir and a Riesling.
Rogue Creamery is probably best known for their blue cheeses. They upset the world’s blue cheese makers (of Roquefort, Stilton and Gorgonzola) in 2003 after being proclaimed the Best Blue Cheese in the World at the World Cheese Awards in London, UK. Monocles dropped in England, “Sacré bleu” was muttered throughout France, and there was much gesticulation in the land of the Romans. OK, America and Oregon can compete with the best of the world’s blue cheeses.
Rogue Creamery is no newcomer to cheese-making, having opening their doors in the 1930s during the Great Depression. They stepped up to bat in the 1940s and were recognized for their contributions to the war effort.
Peacetime was a smooth transition and allowed them to develop multiple cheese products. Today their lineup includes not only a variety of blues but a Smoky Blue, smoked over hazelnut shells for 16 hours. Also included are a Gorgonzola labeled “Oregonzola” and several cheddars flavored with lavender, chocolate stout, rosemary, fiery chipotle, and garlic. They have a strong national distribution and you can check your state’s availability on their web site. (You can also order from our store here on The Taste of Oregon.)
Willamette Valley Cheese Company grew out of the Volbeda family dairy business which has been around since 1962. Rod and Melissa Volbeda carry on the family tradition in West Salem and have been making award-winning cheeses since 2002.
“It’s sunrise at Volbeda Farms. The creek runs cold and clear in the countryside surrounding Salem, Oregon. Rod & Melissa Volbeda’s jersey cows are enjoying a breakfast of home-grown, fresh forage. Their milk is the prime ingredient for the award-winning line of Willamette Valley Cheese Company-brand Gouda, Havarti, Jack, Fontina, Mozzarella and other farmstead cheeses.”
Willamette Valley Cheese Company
Well cared for cows make great milk for great cheese, and the Volbeda’s cows are pampered and contented. The quality of their product has been recognized in numerous cheese competitions around the US. Willamette Valley Cheese is a farmstead, family operation committed to organic farming practices. Their cow and sheep cheeses won five awards at the American Cheese Society in 2006 and a world award in 2005. Currently they are available only in the Pacific Northwest but hopefully that will change.
Rod Volbeda is a second-generation craftsman with a degree in food science from Oregon State University. He apprenticed himself with Dutch cheese masters to perfect his cheese-making skills. His dedication to learning his craft is evident in his product.
Their lineup includes Farmstead Gouda flavored with Caraway or Cumin, Eola Jack, Brindisi Fontina, Farmstead Creamy Havarti flavored with Dill, Jalapeño, Garlic & Pepper or Horseradish, Boerenkaas “raw milk-aged Gouda” and Mozzarella.
The Pacific Northwest has long been famous for its fruits, especially the winter fruits like apples and pears. Pears enjoy an almost royal status among the winter fruits. One of the most elegant and simple desserts is Pears Poached in Red Wine. On our site you can find a recipe for a Pear Clafouti and on the morning of this visit to the Jubilee, Vic made a beautiful Pear and Brie Baked in Pastry. For this he used a French Prairie Brie from Willamette Valley Cheese Company. This is a relatively new product and not on their website as of this writing. And what could more satisfying than biting into a perfectly ripe pear with its sweet juices running down your chin and hands.
The tasting room at willamette Valley Vineyards is one of the busiest in the valley on a daily basis.
Willamette Valley Vineyards’ tasting room is definitely not a place to seek out quiet and solitude. Most days you will find it teeming with wine aficionados tasting the abundant selection. Here you can enjoy a simple tasting or sign up for a 1-hour general winery tour for $6 which includes a Riedel wine glass, or a more in-depth private tour and tasting for $15, which includes a Riedel wine glass as well as tastings of some of their award-winning wines and a cheese tray. Tours are first come first served, so call ahead toll-free at 800-344-9463.
Mel and Curt Wagner enjoying Saturday's mild weather with lunch and a bottle of Willamette Valley Pinot Noir on the deck overlooking the vineyards.
The deck just outside the tasting room is a popular destination during cooperative weather to enjoy the wine, a lunch and the view. When it’s busy, you may have to linger, patiently waiting for someone to leave so you can sit and take in the scenery.
On this weekend, many guests chose to upgrade their admission for a cellar tasting of a vintage Chardonnay and a Griffin Creek 2008 Malbec, along with a Gouda from Willamette Valley Cheese Company.
All in all it was a wonderful event, reminding us about the magnificent ways we can match up our foods with wine. Wine, pears and great cheeses—a simple trio but so many variations from which to choose.
In closing, here’s the trio of my choosing:
Small Tarts of Roasted Pears, Oregonzola and Willamette Valley Vineyards Pinot Noir Port Style
- 6 small flaky tartlet shells
- 2 bosc pears, peeled, cored and sliced
- 1 small wedge Rogue Creamery Oregonzola cheese or Gorgonzola crumbles
- Pinot Noir Port wine or a Port of your choice, preferably Ruby*
*The Port I recommend is an elegant and expensive dessert wine intended for leisurely sipping after a meal. Normally I wouldn’t dream of using such a precious wine as an ingredient, but since I’m drizzling only a few drops over each tart, I say, “Why not?” I do, however, recommend sipping on a glass of this delicious Port while enjoying this simple dessert.
- If you can find pre-made tartlet shells, all the better. Otherwise cut purchased pie dough or puff pastry into circles, press into small mini-muffin tins and bake according to manufacturer’s directions.
- Coat pear slices with a little oil (hazelnut oil, if you have it) and roast in a 350° (177°C) oven until lightly browned on the edges.
- Cut roasted pear slices into smaller pieces and place into the tartlet shells.
- Sprinkle with the Oregonzola (Oregonzola is a soft cheese and must be cut with a knife as it will not crumble).
- Bake in a 350° (177°C) oven for 5-6 minutes or until cheese is melted.
- Drizzle with a small amount of the Port wine.
Bon appétit
— Charles
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About the Author (Author Profile)
Music, food and photography are at the center of Charles’ life. He performed with the Dallas Symphony, Dallas Opera and was assistant principal bassoonist with the Fort Worth Symphony for more than 20 years. When Charles and Victor moved to Baltimore, Charles created Lone Star Personal Chef and Catering Service and taught cooking classes at Williams-Sonoma. Now in Salem, Charles is a Realtor with Coldwell Banker Mountain West Real Estate, taught cooking classes for children at the A.C. Gilbert Discovery Village, and owns and operates Charles Price Photography. Charles and Vic enjoy entertaining and frequently host dinners as fundraisers for local non-profits and charities
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Yum! The port is one of our favorites. Thank you for the great quick and easy recipe to enjoy with it! Great information on the vineyard also!