SF Chronicle's Top 100 Wines of 2010

December 09 2010

King Estate 2009 Signature Pinot Gris is a SF Chronicle Top 100 Wine of 2010

The San Francisco Chronicle’s Top 100 Wines of 2010 has just been published, and for the second consecutive year, Jon Bonné and the Chronicle, have selected our Signature Pinot Gris as one of their Top 100 Wines of the Year.

Wine & Spirits Magazine's December Issue and King Estate's 90 Plus Point Trio

November 13 2010

Wine & Spirits Magazine - King Estate's 90 Plus Point Trio
The December issue of Wine & Spirits Magazine just hit newsstands and we have three 90+ point scores listed for Signature and Acrobat Pinot Gris, and Domaine Pinot Noir. Earlier this year Wine & Spirits also named us one of the 2010 Wineries of the Year, and on another occassion selected us as one of the 2010 Top Value Brands.

Wine Enthusiast Magazine's Top 100 Best Buys of 2010

October 17 2010

2009 Acrobat Pinot Gris - Wine Enthusiast Top 100 Best Buys of 2010
Wine Enthusiast’s annual list of the 100 best value-priced wines of the year included only two Oregon wines, and only one of them was a Pinot Gris, the 2009 Acrobat Pinot Gris by King Estate.

Head over heels for Acrobat

August 18 2010


This is the second year in the life of Acrobat, the brand we introduced last year with the 2008 vintage. Acrobat showcases Oregon’s preeminent varietals, Pinot Gris and Pinot Noir. The inaugural release was extremely well received, earning 89 points or better from all of the major publications, and heralded for its unprecedented value by the press and trade. Much more importantly, you, our wine-loving friends, gave us great feedback about the wines and we flew through the first vintage. We set out to deliver affordable wines of quality, and the response we got from the public indicated that we hit the nail on the head.

Recipe: Fresh Shucked NW Oysters with English Cucumber Foam & Verjus Shallots

April 27 2010

Fresh shucked NW Oysters with English cucumber foam & verjus shallots

By Executive Chef Michael Landsberg
Suggested Pairings: 2008 Acrobat Pinot Gris, 2008 Signature Pinot Gris, 2008 Three Bees Pinot Gris
Serves 2-4

Acrobat & Signature Pinot Gris are 2 of 10 winners at the Pacific Coast Oyster Wine Competition

April 26 2010

2010 Pacific Coast Wine & Oyster Competition Acrobat Pinot Gris & Signature Pinot Gris by King Estate

The first round of judging began at the end of March with 163 wines, and over 1,800 oysters. Over 6 days, 5 judges completed two rounds of judging, and the first phase of the Oyster Wine Competition was complete. The contenders were narrowed down to 20 wines, and King Estate had 2 wines out of the remaining 20, 2008 Acrobat Pinot Gris and 2008 Signature Pinot Gris. The wines were then prepared for the final round of tasting, a grand affair which takes place over 3 days (April 20th-22nd) and across 3 different cities (Los Angeles, San Francisco, and Seattle). The judges consisted of some of the foremost experts in the world of wine & oysters, ranging from sommeliers to wine writers and beyond.

King Estate ranks among the most popular wine brands in America's top restaurants

March 25 2010

21st Wine & Spirits Restaurant Poll - King Estate is the 18th Most Popular Wine Brand

In the April issue of Wine & Spirits Magazine, the results of the 21st Annual Restaurant Poll were announced. The poll represents the best selling wines in America’s top Zagat rated restaurants.

NAC Recipe: Roast Salmon w/Sweet & Sour Onion Confit, served w/Sauteed Spinach & Deep-Fried Polenta Croutons

March 04 2010

by Christopher Israel
Suggested Pairing: King Estate Pinot Gris
From King Estate’s New American Cuisine Pinot Gris Cookbook (1995)

Christopher Israel Executive Chef @ 23Hoyt & Saucebox

TC Recipe: Braised Short Ribs with Smoked Paprika Risotto

February 16 2010

By Culinary Team Member Christian Johnston
Suggested Pairing: 2008 Acrobat Pinot Gris
Serve 2

braisedshortribs

Ingredients

    Risotto

  • 1 C Arborio rice
  • 3-5 C chicken or vegetable stock
  • 1 C white wine
  • 1½ tsp smoked sweet paprika
  • 3 T butter
  • pinch of saffron
  • 1 T heavy cream
  • Short Ribs

  • 2 lbs short ribs
  • 4-6 C chicken or beef stock
  • 2 C Pinot Noir
  • 1 carrot, ¾” dice
  • 3 stalks celery, roughly chopped
  • 1 leek
  • ¼ C brandied cherries

Preparation

Risotto:
In a Dry Saucepan toast Paprika over low heat for 1-2 Minutes, until aromatic. Add Butter and melt. Stir in Arborio Rice until thoroughly coated with butter. Add Wine, cook until absorbed. Add Stock as needed to keep Risotto Moist until it is tender. Finish with cream.

Short Ribs:
Season short Ribs. In a Sauté Pan, Sear until golden brown on all sides, remove from Pan. Saute Carrots, Onions and Celery in Same pan. Add Short Ribs and Vegetables to a small roasting pan, add wine and stock until Short ribs are fully submerged. (Amount of stock and wine may vary depending upon the shape of your pan) Cook in a 375 degree oven for 3-5 hours, until meat is tender and falling off of the bone.

Sauce:
In a Medium Saucepan, sauté brandied Cherries for five minutes. Add strained braising liquid from short ribs, reduce until thickened. Blend thoroughly; run through a fine mesh strainer.

TC Recipe: Crab and Avocado Mousse Bruschette

February 16 2010

By: Austin Kumm
Suggested Pairing: 2007 Domaine Pinot Gris
Makes 10-15 pieces

crabavocadomoussebruschette

Ingredients

  • 4 lg avocados
  • 1 jalapeño, diced
  • 3 limes, juiced
  • 2 tsp fresh cilantro, chopped
  • 5 T virgin olive oil
  • ½ C spanish sherry vinegar or red wine vinegar
  • 1½ T smoked paprika
  • 2 T cayenne pepper
  • 4 cloves garlic, minced
  • fresh ground black pepper
  • 1 tsp cumin
  • 1 bay leaf
  • salt
  • 1 leek
  • 1 lb crab meat
  • Melba toast or other cracker (toasted bread can be substituted)

Preparation

Avocado Mousse:
Cut avocado in half and remove pit. Take meat out of skin and place in food processer. Add jalepeno, lime juice and cilantro. Blend on high slowly adding 1 tbsp of olive oil until creamy smooth texture. Add salt and pepper to taste. Set aside.

Sauce Rojo:
In medium bowl place remaining olive oil, vinegar, paprika, cayenne pepper, garlic, cumin, bay leaf, ½ tsp of salt and ½ tsp of black pepper. Blend all ingredients well together. (A hand blender is helpful for this).

Take Melba Toast (cracker or bread) and spread a layer of mousse. Add a small amount of crab and top with ½ tsp of Sauce Rojo. Repeat until all crab is used.