Tetrahedron Wine Fellowship Dinner
The Food and Wine Pairing
Saturday June 1st, 2019 was a beautiful sunny day at the cabin in Lyle, Washington and the Tetrahedron family threw a complimentary event for the members of the Wine Fellowship. We had a great time, sharing library wine with food made by Tetrahedron Wine Makers, Kelly and Darren.
We all know food and wine is amazing but it’s great company we all go to these events for and what makes the evening beautiful. We loved getting together to share our interests, history, and daily lives. We had our bottling boomer group, made of Kelly’s Aunts, Uncle, Parents, and close family friends, join us to share of the family history. We had Fellowship Members comment on how it was great to meet other people who also enjoyed Tetrahedron Wine.
The view and cabin were both beautiful. The cabin was built by Kelly’s grandparent’s Carl and Shirley and its located gracefully on the side of Lyle hill looking over the Columbia Gorge. The building next to the cabin is where the wine is aged and bottled before release. Guest were able to visit inside and outside. The food and wine were endless, it was a good thing we had time and a wonderful view to space out all the courses.
Wine and Food Pairing
Library 2015 Nucleation – The Nucleation is sparkling white dessert wine. It was aged for 1 year in barrel and then 3 years in bottle prior to release. It is created in Petillant Naturel Style from Graves Vineyard Chardonnay grapes. It is lightly sparkled and exhibits woody traits of sweet pear, honey and nuts. Unlike most dessert wines this one has a sugar content of less than 3%. It does not have a syrup-like feel and was a wonderful start to the evening. The nucleation was paired with Parmesan Crips topped with Herb Goat Cheese
Parmesan Crisp topped with Herb Goat Cheese – This delicious snack was made from crisps baked with 100% parmesan. Topped with a mixture of herbs and goat cheese, made fresh that evening by Darren. The salty parmesan and savory goat cheese paired perfectly with the sweet notes of the Nucleation.
Library 2016 Graves Vineyard Chardonnay – This Chardonnay was aged in French Barrels and had notes of apricot, honey, pine, and citrus. This was paired with the stuffed mushrooms, which enhanced the earthy tones in both the wine and snack.
Glacier Blue Cheese-Stuffed Mushrooms – These mushrooms were prepared by the wine maker Kelly, stuffed with asparagus, onion, and blue cheese, then baked and topped with crispy parmesan. This combination was rich and earthly, it tasted great both alone and paired with the earthly tones in the Chardonnay.
Library 2016 Smith-Cerne Sauvignon Blanc, Blanc Fume – This was produced with grapes from Smith-Cerne Vineyard in The Dalles, Oregon. 100% Sauvignon Blanc on 100% new French Oak, blanc fume-style. This wine had notes of green apple and hazelnut followed by a citrus finish surrounded by smoke and wood. This was easily a favorite by Kelly and myself. We paired this with Pasta Salad.
Asparagus Pasta Salad with Peas and Sleeping Beauty Cheese – The pasta salad was made fresh the morning of. It included asparagus, peas, cheese, and a secret sauce with herbs made from Darren. I personally felt the asparagus was the key ingredients that complemented the Sauvignon the best, or maybe it was the secret sauce. Try doing this combination yourself and let me know what you think!
Library 2013 Russian River Pinot Noir – This was one of tetrahedrons first wines, it was a low tannin extraction, expressed with notes of cranberry and cherry, strong spicy body with a woody long finish. This pairs well with pistachios & pomegranates. This time we paired it with Salmon topped with Cherry Compote.
Pistachio-Encrusted Salmon with Cherry Compote – Darren grilled Sockeye Salmon and encrusted it with a Pistachio mixture also made by Kelly and Darren. Once grilled, it was topped with a Cherry Compote. The salmon was delicious. The sweet flavors of the Cherry Compote paired wonderfully with the strong slightly spicy flavors of the Pinot Noir.
Library 2013 Charbono – This was a wonderful treat; of the red wines this was my personal favorite and it seemed to be a crowd-pleaser as well. This was also one of the first wines produced by Tetrahedron. It had notes of anise blueberry followed with a savory finish. We paired it with Elk Shish Kabobs.
Hermiston Elk Shish Kabobs – Elk meat is hard to come by but this Elk was gifted by one of Kelly’s cousins and marinated in ginger and fennel. It was grilled tender by Darren and stuck on a shish kabob along with onion, cherry tomatoes, zucchini, and peppers.
Library Red Dessert Wine – A dinner isn’t complete without dessert and dessert wine! This was a 2008 Napa Valley Cabernet, Port style. Like the Nucleation, this has less than 3% sugar content. We paired this with Crème Carmel.
Crème Carmel – This was prepared fresh by Wine Maker Kelly’s Mother and Kelly’s 5 pet chickens Shirley, Marg, Jeanie, Jackie, and J-Bird. Fun-fact the chickens are named after Wine Maker Kelly’s Aunts, Uncle, Mom, and Grandma. Shirley acts like a dog, enjoys naps on the dog bed, and loves string cheese as a snack. The Crème Carmel was as you may expect, creamy, sweet, and delicious!
We are a small business hoping to continue to grow and it was wonderful to spend time with people who support our dream. I’d like to thank Darren and Kelly for the amazing food and wine of course. I’d like to thank the people who joined us to help make this event great! I’m excited to see Tetrahedron Wine continue to prosper and I can’t wait to see you all at our future events! Much love and gratitude from the Tetrahedron Family!
Want to Join the Tetrahedron Wine Fellowship?!