Resonance Pinot Noir and Roasted Pork Loin #winophiles

 Welcome to the December edition of #Winophiles, where we, a group of writers who enjoy French wine and food pairings, meet monthly to discuss a particular wine or pairing.  This weekend we are discussing Burgundy-Oregon Tied Houses.  The term "tied-houses" means that a vineyard In Burgundy has a distinct connection with a vineyard in Oregon.  Two of Burgundy's incredible domaines, Maison Joseph Drouhin and Maison Louis Jadot are presenting wines from their Oregon wineries: Domain Drouhin Oregon and Resonance Wine.  I was gifted a bottle of the Resonance Pinot Noir which is what I will describe to you later on.  First, let's learn more about the notion of the tied houses.

The Resonance is Maison Louis Jadot's first wine project outside of their France vineyards.  The Pinot Noir is their debut release and shows the elegance and complexity that Oregon Pinot Noirs are famous for.  Maison Louis Jadot has been producing wines since 1826 in the heart of Pinot Noir, the French region of Burgundy.  In 2013 the Jadot team found an ideal location in the Willamette Valley.  Lead by Jadot Winemaker, Jaques Lardiere, this pairing of winemaker to location had nothing but greatness to come from it.

Specifications about this wine:

REGION: America / Oregon / Dundee Hills AVA

GRAPES: 100% Pinot Noir

Meaning "Discovery" in French and produced from the second Estate Vineyard owned by Résonance, the Découverte Vineyard Pinot Noir displays the best of the Dundee Hills AVA. Elegant yet structured, the wine is complex on the nose and palate with classic Pinot Noir aromas and flavors and a long finish.

HARVEST NOTE
Cold and wet winter and spring brought a late flowering (end of June). However, the summer was one of the warmest (a new record in August), allowing for full maturation. We started the harvest on September 28th with ripe and complex grapes of Pinot Noir.

TASTING NOTE
A nice and brilliant color, with an expressive nose of cherry, blackberries, wild mint, fresh licorice, and noble wood. Vibrant and energetic, the palate reveals a subtle balance and elegant floral notes. The finish is mineral-driven, expressing the complexity of the Jory soil.

FOOD PAIRING
Pairs well with lightly seasoned red meats, chicken, turkey, lamb, and root vegetables.

TECHNICAL DATA

APPELLATION: Dundee Hills AVA

PH: 3.6

ACIDITY: 5.1 g/l

ABV: 13.5%

AGING: 17 months in French oak barrels, 30% new

As I stated earlier, this bottle was gifted to us.  It is one of the most special wines we have received to date.  The fruity nose was big and bold.  The longer it stood, the more elegant the nose.  The texture was smooth and deep, coating the mouth in a pleasant burst of blackberries and a hint of dry wood, that fresh smell right before you light the fire. The finish was long and pleasant.

We paired this with a pork loin that we slow-roasted in the oven. This particular roasted pork was first seared all over, then seasoned with salt and pepper.  The pork was roasted at 300 degrees for two hours and glazed at the end with a mixture of brown sugar, soy sauce, balsamic vinegar and minced garlic. A scant 1/4 c of the Resonance Pinot Noir was added.  The sauce was boiled down to a glaze and applied at the very end, giving it a bit of time to carmelize on the meat.

The pork and the wine... a match made only in heaven, or perhaps in a vineyard in Oregon.

Looking for more pairings?  Check out the list below!

• Wendy at A Day in the Life on the Farm tells of Countries United Through Food and Wine.
• Camilla from Culinary Adventures with Camilla matches Galette au Chou + 2017 Résonance Pinot Noir.
• Terri at Our Good Life pairs Resonance Pinot Noir and Roasted Pork Loin.
• Lynn from Savor the Harvest posts Oregon Pinot Noir With a Burgundian Heart – Domaine Drouhin Laurène.
• Jennifer at Vino Travels cooks up BBQ Brisket with Domaine Drouhin Pinot Noir.
• Linda at My Full Wine Glass shares Oregon PN for a PNW Holiday Meal.
• Robin from Crushed Grape Chronicles has a discovery: Découverte! Pinot Noir from Oregon’s Dundee Hills and Mediterranean Salmon.
• David from Cooking Chat posts Braised Moroccan Chicken Thighs with Oregon Pinot.
• Jane from Always Ravenous offers an Oregon Pinot Noir Paired with Braised Chicken Thighs, Blackberries, and Fennel Purée.
• Melanie from Wining With Mel writes New World meets Old World: Oregon’s Résonance Pinot Noir Paired with Beef Bourguignon.
• Liz from What’s In That Bottle gives us a Taste of the 45th Parallel.
• Jeff from Food Wine Click! tells us about Louis Jadot on Both Sides of the Pond.
• Payal from Keep the Peas offers Burgundy via Oregon.
• Nicole at Somm's Table has a Burgundy vs. Oregon Showdown with Drouhin Wines.
• Jill at L’Occasion covers Bourgogne’s Western Vineyards: Crafting Pinot Noir in Oregon.
• L.M. Archer shares life À Table with Domaine Drouhin Oregon and Résonance Wines.