Wooldridge Creek Winery

St. Patrick's Day is an enchanted time - a day to begin transforming winter's dreams into summer's magic. -Adrienne Cook 

And that could not have been more true as we headed out to the Applegate Valley to WooldridgeCreek Winery to pick up our Spring Wine Club Release. Yes, and our Winter Release, we haven't been as prompt since my immobility.

The day was clear blue skies with fluffy white clouds and just a hint of a nip to the air. Of course, Wooldridge had their fire pits and heaters blazing away on the patio amid clusters of wine tasters. People were also sitting in the lawn chairs, enjoying the sunshine, as traditional Irish music was wafting in the background.

We went in the Tasting Room, a small, rustic, intimate room, to pick up our releases where we saw Winemaker Greg Paneitz holding court, as is his custom. It is always great to see Greg, he is personable, humble and knowledgeable.

Greg and his partner Kara Olma have been innovators since they arrived in the valley. They were amongst the first to put me on the path to discovering wine and I thank them for the knowledge, passion and friendship they have inspired.

Greg and Kara's newest innovation was putting wine in kegs for wholesale restaurant sales. It is a remarkably brilliant idea, keg the wine, keep it pressurized, guaranteeing a long shelf life, as well as being affordable to the establishment and the customer. In addition to the sales aspect, it also keeps the winery costs down as there are no bottles, corks, labels, boxes or foil to buy, not counting the cost of bottling and storage.  

Needless to say, this program has been a huge success in the Rogue Valley as more and more places support the local wine industry. To this end, Greg informed me that the building under construction behind the winery would be for keg storage as they ramp up their efforts into their next innovation. They are currently working with the Oregon Wine Board to put bulk wine into grocery stores. If all goes well, you will be able to bring in your container (or purchase one there) and buy wine by the ounce from the deli, like buying cheese or lunch-meat. Details are being worked out. The model for this is last year's Britt Festival, where this service was offered for the first time to great response.

During our conversation Greg and his attentive staff poured us some of their other wines, I particularly liked the 2009 Pinot Noir. It had great body, not too thin, wonderful depth and flavor with just the right amount of spicy zing.

After chatting with Greg and picking up our wine, we wandered outside to enjoy the nice day and try the release wines and accompanying appetizers. We tasted the 2011 Dry Gewurztraminer, a nice crisp, dry Gewurtz that Greg suggested to pair with the Corned Beef and Cabbage dinner we had later that evening. The Gewurtz was sampled alongside a Tandoori chicken and rice sample.

Then it was off to taste the red, a 2009 Zinfandel, a rich, full, not too jammy, Zin that paired nicely with a Grilled Flank Steak with Chimichurri Sauce and Anchovy Butter. Yes, Anchovy butter, it sounds weird, but WOW! it was good and I am not an anchovy fan.

We sat down and visited, enjoyed another taste or two of the Zin and the sun before heading off to a traditional St. Patty's Day dinner of corned beef and cabbage. Greg's recommendation was spot on, the Gewurtz stood up to the cabbage and balanced the meal nicely. It was the perfect pairing of food, wine and friends.

Sláinte!