September 16, 2014 | Mike Willison
Late summer in Oregon is all about our abundant harvest. Blueberries, boysenberries, corn, tomatoes, chilies, squash and more give us a reprieve from the ubiquitous kale of winter (while salmon begin their fall run even in August close to the coast in Astoria) to lay a foundation for a wild array of dishes from raw to grilled. Fresh and bright is the order of the day, and the best wines reflect that. Acidity trumps tannin, being more suited for lighter, summery fare - like a squeeze of lemon on a bed of green - so our cool-climate whites and reds (Pinot Noir, Gamay, Pinot Gris, Riesling, Chardonnay) with less oak will always pair elegantly, and not overwhelm a dish's nuance.
A summer favorite at the winery, we recommend Ahi Poké paired with Chardonnay or Pinot Gris as the perfect pairing to start your end-of-summer get together.
Serving Size: 15
Prep Time: 2 hours 20 minutes minimum
Wine Pairing: 2012 REX HILL Willamette Valley Seven Soils Chardonnay
2012 REX HILL Jacob-Hart Vineyard Pinot Gris
Ingredients
20 oz fresh ahi tuna
1 bunch of green onions
1 shake of fish sauce
1 1/2 tsp Thai chili paste
2 tbsp pure sesame oil
1 1/2 tbsp soy sauce
1 1/2 tbsp sesame seeds double the amount if choosing not to use black sesame seeds
1 1/2 tbsp black sesame seeds optional
1 tbsp Mongolian fire oil
Directions