CHO Wines Food & Wine Pairings
Dave and I have always loved eating and cooking. Coming from the diverse food scenes of Vancouver, Canada and southern California, when we moved to rural Oregon we made it a point to cook more at home. These are some of our favorite pairings with our inaugural release wines.
With that in mind, we strive to create wines that are excellent stand alone but can also elevate our experiences around the table.
2015 CHO Laurel Vineyard Blanc de Noirs
Although sushi and fried chicken sandwiches have a vastly different flavor profile and texture, our 2015 CHO Blanc de Noirs is a classic pairing with those said dishes.
Like ginger cleanses the palate when eating sushi, our sparkling works well as a palate cleanser and makes you salivate for the next bite. The acidity and tiny beads lift your palate with a lingering finish.
Food pairings: sushi, fried chicken sandwich
2020 CHO Pinot Noir Blanc
We love to pair our 2020 CHO Pinot Noir Blanc with miso crusted cod and Pad Ka Prao. The mouthwatering acidity cuts through the fattiness in the cod and plays with the umami of miso. Pad Ka Prao has a nice spice flavor profile like many Thai dishes. The juicy stonefruit notes pair well with the whole gambit of southeast Asian flavors.
This rare white wine made from Pinot Noir grapes from Laurel Vineyard exudes fresh citrus and stone fruit notes with a touch of salinity making it an elegant wine for food pairings.
Food pairings: miso crusted cod, pad ka prao
2020 CHO Pinot Noir Rosé
We recently made a balsamic glazed salad with crispy fried pork ends, pickled peppers and goat cheese (recipe to come) that shouted for our Rosé. But really, with this rosy, sitting out on your back porch with slices of jamon iberico will do just fine. With an earthy aroma, ripe red fruit and savory spices, it's less about the food and more about the smile on your face.
Food pairings: jamon iberico, balsamic salad with crispy fried pork ends, pickled peppers and goat cheese
2019 CHO Willamette Valley Pinot Noir
Our 2019 Willamette Valley Pinot Noir has the ripe red fruit notes that the Willamette Valley is known for with a garment of earthy notes and spice like anise. Korean bulgogi and our Pinot is a match made in heaven. We also see it pairing well with mushroom dishes like mushroom risotto.
Food pairings: bulgogi, mushroom risotto
2020 CHO Laurel Vineyard Pétillant-Naturel
A fruit burst of tart red fruit, guava and cantaloupe. We like to pair our Pet-Nat with tacos, specifically adobado. The subtle notes of pineapple and the richness of the pork in adobado play well with the earthy and zesty undertones of this ancestral method bubbly.
Food pairing: adobado tacos
2020 CHO Pique Me Piquette
Our Piquette is in a class of its own. A rustic, fizzy, ancestral farm worker's wine drink made from upcycled sparkling pomace. If wine and beer had a baby, this red, fruity and smokey piquette would be their offspring. Be adventurous, have fun. Pair with BBQ ribs or a woodfired pizza.
Food pairing: BBQ, wood fired pizza