Tonight, K and I traveled down to North Portland to pick up some wine from our
Tesoaria Wine Club and say hey to the winemaker, John Olsen.
I must say, I love Tesoaria. I mean, I'm big on wine period but this is truly my favorite, favorite wine. Four years ago I became hooked on John's version of the Hungarian style Bull's Blood. This blended recipe from the 16th Century boasts Pinot Noir, Marechal Foch, Tempranillo & Hungarian Kadarka. This is the only true Bull's Blood in the US and I love the motto John uses while describing it: Do Right and Fear No Man. From the looks of it, John has nothing to fear. His wines have won no fewer than 32 awards this year making Tesoaria the most winningest vineyard/winery in Oregon this year.
This time around, I had ordered the Bulls Blood (my staple)and two others. The Dolcetto being one; a fat, warm black cherry that begs to be quaffed down with a big juicy steak or a giant plate of Pasta Bolognese. You can't just say Dolcetto, you have to robustly cheer Dolcetto with a thick italian accent and a raised glass. The other is a white. I know, a white. I'm not usually a white drinker. I like my wines to have thick mouth-feel and warm my cheeks immediately but this white is special. The Vermentino leads me to a sunny patio with it's melony freshness and soft bite. Now if only this Portland weather would warm up and let me enjoy it this way.
These folks are clearly winning at life. John brings his wine and undeniable charm. His wife, Joy, put out a table of appi's and snacks that were fresh, easy, delicious and from the looks of it, never-ending. She must have prepped her tail off in the kitchen before they came up. Their beautiful and talented children played music and entertained the crowd that quickly outgrew the room reserved for the Pick-up Party. A pretty great room, by the way,
Saraveza's Bad Habit Room. K and I were so found of the place that when my enochlophobia (fear of crowded rooms)finally drove me from the Tesoaria party, we stopped in to the host-pub,
Saraveza Bottle Shop and Pasty Tavern. Oh, those pasties.
First off, nice looking tavern with an amazing selection of bottled brew in the cases close to the front. Nostalgic beer paraphernalia covers the walls but not in a tacky, beer-can pyramid in the window sort of way. I immediately felt comfortable and anticipated the treasures our new find had to offer.
I ordered the Gigantic “Smokin’ Georgia Peach” A Smoked Hefe on Peaches. I just had a feeling it would go well with whatever pub-fare deliciousness I ordered from the kitchen. Smooth and creamy,like peaches and cream yet more smoky than sweet but in a good way. K ordered the Russian River “Pliny the Elder” IIPA. He loves IPA and this is purported to be one of the best. I did not try it so I'll need to wait and order one for myself before I try and describe it to you.
Now, onto the pasties. We ordered two and split them because they were simply too delicious not to share with each other. Actually, we both wanted to fully eat both pasties and not share either but that would just seem piggy. Speaking of piggy, the first pasty was the day's special pasty~ a fabulous Pork Belly and vegi concoction with carrots, potato, rutabaga, onion, etc...the crust was flaky, buttery, sinful. The second, is called the Potater. Mushrooms, onion, carrot, celery, rutabaga, potato & white cheddar cheese. How do I love thee? Chicken pot-pie has always been one of my absolute comfort food favorites. These Pasty creations have now taken it's place. Not soggy, crisp and flaky. Not bland or floury, smooth, creamy delicious. Not mushy, cooked to perfection vegis. I am in love.
K and I can't wait to return. I plan on checking out every pasty on the menu and more. I glanced out the window and sun shone through to warm my face.
It doesn't get better than this.
Tonight, K and I traveled down to North Portland to pick up some wine from our Tesoaria Wine Club and say hey to the winemaker, John Olsen.
I must say, I love Tesoaria. I mean, I'm big on wine period but this is truly my favorite, favorite wine. Four years ago I became hooked on John's version of the Hungarian style Bull's Blood. This blended recipe from the 16th Century boasts Pinot Noir, Marechal Foch, Tempranillo & Hungarian Kadarka. This is the only true Bull's Blood in the US and I love the motto John uses while describing it: Do Right and Fear No Man. From the looks of it, John has nothing to fear. His wines have won no fewer than 32 awards this year making Tesoaria the most winningest vineyard/winery in Oregon this year.
This time around, I had ordered the Bulls Blood (my staple)and two others. The Dolcetto being one; a fat, warm black cherry that begs to be quaffed down with a big juicy steak or a giant plate of Pasta Bolognese. You can't just say Dolcetto, you have to robustly cheer Dolcetto with a thick italian accent and a raised glass. The other is a white. I know, a white. I'm not usually a white drinker. I like my wines to have thick mouth-feel and warm my cheeks immediately but this white is special. The Vermentino leads me to a sunny patio with it's melony freshness and soft bite. Now if only this Portland weather would warm up and let me enjoy it this way.
These folks are clearly winning at life. John brings his wine and undeniable charm. His wife, Joy, put out a table of appi's and snacks that were fresh, easy, delicious and from the looks of it, never-ending. She must have prepped her tail off in the kitchen before they came up. Their beautiful and talented children played music and entertained the crowd that quickly outgrew the room reserved for the Pick-up Party. A pretty great room, by the way, Saraveza's Bad Habit Room. K and I were so found of the place that when my enochlophobia (fear of crowded rooms)finally drove me from the Tesoaria party, we stopped in to the host-pub, Saraveza Bottle Shop and Pasty Tavern. Oh, those pasties.
First off, nice looking tavern with an amazing selection of bottled brew in the cases close to the front. Nostalgic beer paraphernalia covers the walls but not in a tacky, beer-can pyramid in the window sort of way. I immediately felt comfortable and anticipated the treasures our new find had to offer.
I ordered the Gigantic “Smokin’ Georgia Peach” A Smoked Hefe on Peaches. I just had a feeling it would go well with whatever pub-fare deliciousness I ordered from the kitchen. Smooth and creamy,like peaches and cream yet more smoky than sweet but in a good way. K ordered the Russian River “Pliny the Elder” IIPA. He loves IPA and this is purported to be one of the best. I did not try it so I'll need to wait and order one for myself before I try and describe it to you.
Now, onto the pasties. We ordered two and split them because they were simply too delicious not to share with each other. Actually, we both wanted to fully eat both pasties and not share either but that would just seem piggy. Speaking of piggy, the first pasty was the day's special pasty~ a fabulous Pork Belly and vegi concoction with carrots, potato, rutabaga, onion, etc...the crust was flaky, buttery, sinful. The second, is called the Potater. Mushrooms, onion, carrot, celery, rutabaga, potato & white cheddar cheese. How do I love thee? Chicken pot-pie has always been one of my absolute comfort food favorites. These Pasty creations have now taken it's place. Not soggy, crisp and flaky. Not bland or floury, smooth, creamy delicious. Not mushy, cooked to perfection vegis. I am in love. 
K and I can't wait to return. I plan on checking out every pasty on the menu and more. I glanced out the window and sun shone through to warm my face.
It doesn't get better than this.
