Summer In Oregon: Our Favorite Food & Wine
As summer in Oregon transitions to the vibrant colors of early fall, there’s no better time to visit RoxyAnn Winery. Our family-friendly, dog-friendly spaces welcome you to relax and enjoy the rich history of the Rogue Valley. So whether you’re unwinding with a glass of wine on our patio or exploring our scenic vineyard, RoxyAnn offers a perfect escape as the warmth of summer lingers.
Since we’re nearing the tail end of summer in Oregon, we’ve decided to celebrate! We are certainly glad to see the start of the fall harvest, and so we’ve created a collection of seasonal recipes. These dishes feature ingredients that you can find locally from amazing Southern Oregon small businesses! Moreover, each recipe features one of our delicious wines to enhance its flavor from “good” to “WOW!”
We’ve made your meal planning easy by including everything from savory main courses to a delightful dessert! Additionally, each recipe is designed to bring out the flavors of late summer in Oregon. Firstly, gather your family and friends, and then let’s cook up a feast that celebrates the bounty of the Rogue Valley.
Butternut Squash Risotto with RoxyAnn Viognier
Ingredients
1 medium butternut squash, peeled and cubed
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ cups Arborio rice
1 cup RoxyAnn Viognier
4 cups chicken or vegetable broth, kept warm
½ cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste
Fresh sage leaves for garnish
Step 1
Firstly, preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. After the oven is preheated, roast for 25-30 minutes until tender and caramelized.
Step 2
In a large skillet, sauté the onion and garlic over medium heat until translucent.
Step 3
Add the Arborio rice and cook, stirring, until the rice is lightly toasted. Then pour in the RoxyAnn Viognier and cook until it’s mostly absorbed.
Step 4
Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
Step 5
Finally, when the rice is creamy and tender, stir in the roasted squash, Parmesan cheese, and butter. Then season with salt and pepper and garnish with fresh sage leaves. Serve hot and enjoy!
Wine Pairing:
This creamy risotto pairs beautifully with our RoxyAnn Viognier. The bright acidity and floral notes complement the sweetness of the butternut squash.
For local produce, visit Fry Family Farm in Medford to pick up fresh, organic vegetables to pair with this dish!
Grilled Pork Tenderloin with RoxyAnn Claret
Ingredients
1½ pounds pork tenderloin
½ cup RoxyAnn Claret
¼ cup soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon fresh rosemary, chopped
Salt and pepper to taste
Step 1
Firstly, whisk together RoxyAnn Claret, soy sauce, honey, garlic, Dijon mustard, and rosemary in a bowl.
Step 2
Place the pork tenderloin in a large resealable bag, pour in the marinade, and seal. Afterward, marinate in the refrigerator for at least 4 hours, preferably overnight.
Step 3
Preheat your grill to medium-high heat. Then remove the pork from the marinade and pat dry and season with salt and pepper.
Step 4
Grill the pork tenderloin for 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
Step 5
Finally, Let the pork rest for 5 minutes before slicing and serving! Then pop a bottle of Claret and enjoy your delicious meal!
Wine Pairing:
Enjoy this savory dish with a glass of RoxyAnn Claret, whose rich, bold flavors enhance the tender, flavorful pork.
For locally sourced pork, check out The Butcher Shop in Eagle Point.
RoxyAnn Pinot Gris and Apple Stuffed Chicken Breasts
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 apple, peeled and thinly sliced
¼ cup RoxyAnn Pinot Gris
¼ cup crumbled blue cheese
¼ cup walnuts, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
Step 1
Firstly, preheat the oven to 375°F (190°C). Butterfly the chicken breasts by slicing them open horizontally, being careful not to cut all the way through.
Step 2
Then, In a skillet, heat the olive oil over medium heat. Add the apple slices and sauté until softened. Add the RoxyAnn Pinot Gris and cook until the liquid is reduced by half.
Step 3
Remove from heat and stir in the blue cheese, walnuts, and thyme. Season with salt and pepper.
Step 4
While the sauté mixture is cooling, stuff the chicken breasts with the apple mixture and secure with toothpicks.
Step 5
Finally, place the chicken in a baking dish and bake for 25-30 minutes until the chicken is cooked through. Then serve immediately with a glass of crisp white wine!
Wine Pairing:
The crisp, fruity notes of RoxyAnn Pinot Gris complement the sweet and savory stuffing in this dish.
Then, if you want to add a little extra pizzazz, visit Pennington Farms in Grants Pass for a savory apple butter. Warm it in a saucepan and pair with your chicken & wine!
RoxyAnn Tempranillo-Braised Short Ribs
Ingredients
3 pounds beef short ribs, bone-in
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 cup RoxyAnn Tempranillo
2 cups beef broth
2 sprigs fresh thyme
2 bay leaves
Step 1
Firstly, preheat the oven to 325°F (165°C). Then season the short ribs with salt and pepper.
Step 2
In a large Dutch oven, heat olive oil over medium-high heat. Then brown the short ribs on all sides, then remove and set aside.
Step 3
Add the onion, carrots, and celery to the pot, cooking until softened. Add the garlic and tomato paste, stirring to combine.
Step 4
Then pour in the RoxyAnn Tempranillo, scraping up any browned bits from the bottom of the pot. Next, add the beef broth, thyme, and bay leaves.
Step 5
Return the short ribs to the pot, cover, and then braise in the oven for 2½ to 3 hours until the meat is tender and falling off the bone.
Step 6
Finally, remove the short ribs and strain the sauce. Then serve the ribs with the sauce drizzled over the top.
Wine Pairing:
If you love a deep, earthy wine, then you’ll love our Tempranillo. It’s the perfect companion to these succulent, slow-braised short ribs.
For farm-fresh carrots and onions, visit Rogue Valley Growers & Crafters Market. You can find their market schedule online, which includes weekdays in Ashland and Medford.
RoxyAnn Chardonnay Roasted Root Vegetables
Ingredients
2 large carrots, peeled and chopped
2 parsnips, peeled and chopped
1 sweet potato, peeled and chopped
1 red onion, peeled and quartered
2 tablespoons olive oil
½ cup RoxyAnn Chardonnay
1 tablespoon honey
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Step 1
Firstly, preheat the oven to 400°F (200°C). While the oven is preheating, toss the carrots, parsnips, sweet potato, and red onion with olive oil, salt, and pepper.
Step 2
Next, spread the vegetables on a baking sheet and then roast for 20 minutes.
Step 3
While the veggies are roasting, whisk together RoxyAnn Chardonnay, honey, and thyme in a small bowl.
Step 4
Finally, pour the mixture over the vegetables and continue roasting for another 15-20 minutes until the vegetables are caramelized and tender.
Wine Pairing:
Serve these vibrant vegetables with a glass of RoxyAnn Chardonnay. The balanced acidity and subtle oak notes enhance the earthy flavors of the dish.
For organic root vegetables or some tasty fresh-made bread to pair with your seasonal veg, check out Dunbar Farms in Medford.
RoxyAnn Syrah Poached Pears with Vanilla Cream
Ingredients
4 firm pears, peeled and cored
1 bottle RoxyAnn Syrah
½ cup sugar
1 cinnamon stick
2 cloves
1 vanilla bean, split
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Step 1
Firstly, combine RoxyAnn Syrah, sugar, cinnamon stick, cloves, and vanilla bean in a large saucepan. Then bring to a simmer over medium heat.
Step 2
Then add the pears and poach for 20-25 minutes until tender, turning occasionally to ensure even cooking.
Step 3
Remove the pears from the liquid and let cool slightly. Meanwhile, continue simmering the poaching liquid until reduced by half.
Step 4
While the pears are cooling, whip the heavy cream with powdered sugar and vanilla extract in a bowl well. i.e., until soft peaks form.
Step 5
Finally, serve the pears drizzled with the reduced poaching liquid and a dollop of vanilla cream.
Wine Pairing:
The warm, spiced flavors of RoxyAnn Syrah perfectly complement the sweet, aromatic pears in this elegant dessert. Or, for a sensational final course, pair this dish with our classic Pera dessert wine. Made from 100% estate grown Hillcrest Pears.
For especially delicious local pears, you can visit the farm stand stocked by Hillcrest Orchards in our RoxyAnn honor barn.
Since the golden days of summer in Oregon have started giving way to the rich hues of fall, there’s no better time to savor the flavors of the season. Whenever you’re hosting a family gathering or even enjoying a quiet evening at home, these recipes bring the best of the Rogue Valley right to your table. So visit us at RoxyAnn Winery to stock up on the perfect wines for your fall feasts. Then, don’t forget to support our local Southern Oregon small businesses when sourcing your ingredients. Shop in-store or online today, and let RoxyAnn be your go-to for all your autumn celebrations.
Interested in more RoxyAnn recipes and wine pairing ideas? Then you’ll definitely want to check out our blog for more!
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