Pairing Sparkling Wine from Oregon

In a recent trip to San Francisco, my brother made us a reservation at Statebird Provisions. We’d been there previously, so we knew what to expect. There was scope to try a couple of new things as well as definitely getting a few faves including both trout dishes! We were a party of three, we knew we’d share a bottle of sparkling wine so the next decision was to pick one that we’d all agree on and one that would pair with as much of the menu as possible!

I’d narrowed it down to three: two Pinot Noir-based US wines or a Cremant. We settled on the Raptor Ridge (2020) Pinot Noir Blanc de Noirs Extra Brut. This traditional method sparkling wine is made from 100% Pinot Noir from the Chehalem Mountains in Oregon’s Willamette Valley.

The sparkling wine made for a refreshing moment on the nose, with aromas of cherry, raspberry and warm brioche, followed by flavours of green apple and white peach.

 

The dishes we had

(the Provisions)

Hog Island Oysters

King Salmon Tartare

Dashi Silken Tofu

Thai Beef Dumpling

Smoked Trout ‘Chip n Dip’

 

(the Commandables)

Red Trout

Hand-cut noodles

 

The Verdict

This sparkling wine paired beautifully with the seafood dishes. The citrus and green apple notes act like a ‘squeeze of lemon’, making it a perfect pairing for both the rich and delicate seafood dishes. We’d all highly recommend this wine for the table with all of the aforementioned dishes.