ABOUT: Rudy Marchesi became the master and commander of a 230 acre estate in 2005 in Forest Grove, Oregon, which had been operating since the early 1980’s. His approach and creative flair has made a distinct impact on the estate and he produces stellar wines made from Pinot Noir, Pinot Gris, Gewurztraminer, Riesling, Muller-Thurgau, Sangiovese, Nebbiolo, Teroldego and Lagrein. He’s a dude of many talents and interests, making cheese and charcuterie to name a few, as well as running a 5 acre biodynamic vegetable garden and tending to his crew of over 100 chickens. The wines produced are refined, understated, and offer amazing value, not to mention a great conversation starter such as “have you hear about the Quinto Atto?” TASTE: The Montinore Estate Rosso di Marchesi Quinto Atto is a non vintage red blend of 52% Sangiovese, 11% Teroldego, 18% Lagrein, 13%Pinot Noir, and 6% Nebbiolo. This is a nod to Rudy’s Italian roots and is a lithe product with delicate features. Aromas and flavors of sour cherries, blackberries, and that earthy tang that is often associated with Oregon Pinot Noir. Thyme, olives, black pepper and baking spices ride along with a uptick of tannin, maybe provided by the Lagrein and Nebbiolo? Earthy, delicious, and makes you wish there were more funky blends coming out of Oregon.
PAIR: Roasted Zucchini with Parmesan, Shakshuka, fennel gratin, nachos with vegetarian chili, pan fried Polenta with mushrooms, and rosemary and garlic risotto.
