Page 79 - Southern Oregon Magazine Fall 2018

grand staircase, Belle Fiore is your setting. Irvine & Roberts Vineyards
presents cooking classes with an outside chef, first to wine club mem-
bers, then to the public. They also offer Perfect Pairings on some week-
ends with their in-house chef, this for a group of four to six people.

WHAT’S TRENDING?

Once thought a poor relation to good wine (Europeans never thought
so), rosé is taking its rightful place in the family. Some claim health ben-
efits, others like its lower calorie count. Rosé is light and mixes well in
sangria and cocktails, offering a suggestion of sweet (although it’s not
a sweet wine) and gives a lift, perfect on warm summer days. Cocktail
recipes might include ingredients like simple syrup, fruit, club soda, iced
tea. Many local wineries produce rosé. Del Rio is well known for their
Rose Jolee (slightly spritzy). Quady North offers theirs in cans—no bro-
ken bottles, just a can to carry out. Rosé is not a mix of red and white,
but a red wine made like a white, artfully achieved by the winemaker.

Troon Winery introduced an orange wine. Yes, you read that right. It’s
white wine made like red wine, that is, the skins retained throughout the
process. The result is a fuller-bodied white, with a taste almost like cider.
The color is pale, more an amber.

The brand new tasting room for
Trella Vineyard, downtown Roseburg.

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