2015 REX HILL Chehalem Mountains Pinot Noir
Seared pork chops, grilled wild salmon, grilled ribeye, mushroom lasagna, lamb burgers, grilled sausages
Recipe from Chef Amy:
Lamb burger with pickled red onions and feta
- 3 Tbs chopped herbs (any mix of Parsley, Mint, Oregano and Chives)
- 1 tsp cumin
- 1 tsp ground cinnamon
- Salt and freshly ground pepper
- 1.5 lbs ground lamb
- 1 small red onion, sliced thin
- 1 cup white wine vinegar
- 1 Tbs sugar
- 1 tsp salt
- 8 oz Sliced feta- I recommend French or Greek Sheep’s milk feta
- 4 butter lettuce leaves
- Sourdough buns
- ½ stick softened butter
Heat vinegar until boiling with the sugar and the salt, and pour over the sliced onion; allow to marinate for an hour at room temperature.
Mix first five ingredients, and shape into four patties. Cook in a well-seasoned cast iron pan over medium-high heat. Cook approximately 5 minutes per side.
Spread the softened butter on the buns, and toast until golden brown.
Assemble the burgers with the sliced feta, pickled onions, and lettuce leaves.
The 2015 REX HILL Chehalem Mountains Pinot Noir leads with toasty oak melding with rich plum, blackberry, cassis, dark cherry and cola on the nose. The palate is velvety, with rich tannins and hearty dark fruits. The structure is balanced, lush and hedonistic. This is a wine built to age for many years. Drink now through 2028.