Cooking With the Wines of Oregon

IntroductionOregon State is home to some of the world's finest wines. From the rolling foothills of volcanic Mount Hood through the bustling city of Portland, heading east through the Columbia Gorge and Columbia Valley to the Walla Walla Valley, back down past historic Salem and Eugene through the forested valleys of the Umpqua, to the banks of the mighty Rogue River and along its many tributaries, there are vineyards rich with grapes just waiting to be turned into incredible wines that will win accolades from consumers and wine judges the world over.This book pays tribute to the wineries of Oregon with a collection of 100 recipes for cooking with wine. Many of the recipes come directly from the wineries-some are family secrets being published here for the first time. Others are adaptations of old classics, and a number were created by world-renowned chefs especially for this book. All of the recipes have been tried and tested, and we're sure you'll enjoy them.Cooking with wine can make the difference between a good meal and a great meal. But don't forget the golden rule: you must never cook with a wine you wouldn't drink. Never use anything labeled "cooking wine," as these awful concoctions are full of vinegar or salt and can ruin a perfectly good meal.You may be surprised to learn that cooking with wine also has certain health benefits. Studies show not only that wine is beneficial for the heart, but also that cooking with wine helps reduce salt intake by increasing the flavor of food. Do your health a favor and include a little wine in your cooking!Don't worry too much about the alcohol content of the wine you use in cooking. When wine is heated, the alcohol is significantly reduced. However, it would require a lot of cooking time to completely remove the alcohol, so if someone can't consume any alcohol, it's safer not to serve him or her food cooked with wine. As you work your way through the recipes in this book, you'll discover that cooking with wine is not only easy, it's also a fun, rewarding and social experience.We're often asked about pairing wine and food. Cooking with wine can be the answer to all your "pairing" problems. When we match wines with foods, we try to find flavors in the food that complement the flavors in the wine. Cooking with wine infuses the food with the flavors of the wine. If you serve the same wine with your meal, you'll have a perfect match nearly every time.Oregon is abundant in magnificent fresh produce, and we wholeheartedly believe in using local ingredients when preparing meals. Oregon's hazelnuts are sought-after around the globe, and big, juicy marionberries are an Oregon specialty that visitors to the state will talk about years after their visit. Vine-ripened tomatoes, broccoli, beets, wild mushrooms, corn, melons, spinach, beans, squash, peppers, pumpkins, cherries, apples and pears are only a fraction of what is grown in the fertile soil of this state.Its Pacific coastline gives Oregon the world's finest Dungeness crab, wild salmon, succulent oysters, razor clams, trout, mussels and other varieties of fish and shellfish. Homegrown lamb, organic beef and free-range chicken can be found in the markets, as well as farm-raised venison, goat, rabbit and quail. There are artisanal cheeses, smokehouse meats and heavenly handmade chocolates, for which Oregon is famous.With all this natural abundance it's not surprising that Oregon's wine industry is also known for its excellence, and its flagship is without a doubt Pinot Noir. Each summer, the International Pinot Noir Celebration is held in McMinnville, where the world's best Pinot Noirs are poured alongside Oregon's finest. Each year, Oregon's Pinot Noir awes wine critics from around the globe. Oregon winemakers are also wowing the wine worlTownsin, Troy is the author of 'Cooking With the Wines of Oregon ', published 2007 under ISBN 9781552858431 and ISBN 155285843X.