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A Blooming Hill Vineyard

A Blooming Hill Vineyard

5195 SW Hergert Rd.
Cornelius OR 97113
(503)992-1196
EMail

Open Friday, Saturday and Sunday, noon to 5:30 PM
Tuesday - Thursday, by appointment

"Wine makes a symphony of a good meal."
Fernande Garvin, 'The Art of French Cooking'

"A meal without wine is like a day without sunshine."
Jean-Anthelme Brillat-Savarin, 'The Physiology of Taste' (1825)


Here’s a recipe to try with
the 2011 Riesling

Coq au Riesling
2 TBS garlic infused olive oil
One sliced onion
6 chicken thighs
½ bottle of A Blooming Hill
Riesling
10 mushrooms – cremini – sliced
1 bay leaf
s/p to taste
1-2 TBS fresh dill (optional)
Heat the oil in a casserole or large pan. Add onion and soften for a few minutes. Add the chicken, mushrooms and bay leaf. Season with s/p, bring to a boil, then add the Riesling and simmer gently for 30-40 minutes.
For the last few minutes, thicken with a mixture of flour and milk (or cream). Sprinkle with fresh dill.  Serve with buttered noodles.
So elegant and simple ….
Serve with more Riesling!

Pairings

New Recipe

Here is a recipe for Atlantic Beach Pie that brings back memories for me of an idyllic childhood summer spent at the beach. Enjoy!


Lots of people ask us how we make the complimentary snacks we serve in the Tasting Room – two in particular – so here are the recipes:

Rosemary Nuts

– I use almonds, walnut or hazelnuts (formerly known as filberts!). I suppose you could do all three at once but I use just one.  Heat the oven to 350* and bake one pound of the nuts for ten minutes in a baking pan.  While baking, chop up about three TBS of fresh rosemary.  Three sprigs makes about one TBS.  If you use dried, you’ll need three tsps.  (I’ve never done it with dried…tell me how it works.)  Melt two TBS of butter.  Mix into that the chopped rosemary, 1/3 cup of brown sugar and a ¼-1/2 tsp of salt. It will be like a paste.  When the nuts are done, turn them into a bowl and save the pan.  Mix up the paste very well into the nuts.  Use wooden spoons.  Turn the nuts back into the pan and let them sit for 30 minutes.  YUM.

Almost Hummus

– Drain one can of chickpeas (Save the liquid because it works just like egg whites! Make meringue cookies….).  Throw them into a food processor with half-can of pitted, black olives, s/p to taste, a big clove of cut up garlic, about 2 TBS of julienned sun-dried tomatoes (I use sun-dried tomatoes we grew and dried. If you do that, cut them up into pieces before adding.) and pour  olive oil over it for about three seconds.  Mix this all up, put it in a pretty dish and serve with crackers!  It looks like mud so you could put a sprig of parsley on the top. Can be easily doubled.

vine in bottle with grapes and bread clip art vector

We are so happy so many of you enjoyed the chocolate cake we served on our wedding anniversary weekend in the tasting room.  I decided you should all have the chance to wow your friends and family so here's the recipe.

Chocolate Cake

½ lb butter
½ lb chocolate (chips or semi-sweet squares)
1 cup cocoa
1 ½  cups sugar
6 eggs
1/3 cup liquid – (Pinot Noir (we prefer A Blooming Hill Vineyard Pinot Noir, of course!), bourbon, orange juice, even cold coffee)
½ cup chopped nuts (optional)

Place a pan with an inch of water in the oven. You will put the cake pan in this when you bake it. Preheat oven to 350*

Melt butter and chocolate in the top of a double boiler.  Stir till smooth. Remove from heat, cool.
Grease and line the bottom of an 8 or 9 inch cake pan with parchment or wax paper.
Sift cocoa into large bowl. Stir in sugar and eggs.  Mix just till egg whites are broken up. 
Add the cooled chocolate mixture and mix well.
Add the liquid.
Add nuts, if you are using nuts.
Pour batter into prepared cake pan. Place in pan with water.

The timing depends on your oven.  I bake it for 20 minutes and then check it.  Usually takes 30 – 40 minutes, total.  The test is to stick a wooden match into the middle. If it comes out clean, the cake is done.  It’s okay if it cracks on the top.

Remove cake pan from the water.  Let cake cool in pan for 15 minutes, then turn it out onto a plate and continue cooling.  I freeze it overnight before glazing.  It should be chilled to serve.

To glaze, melt ¼ lb of chocolate and stir in, one piece at a time, ¼ cup of butter. Stir after each addition until its completely incorporated.  Spoon glaze onto chilled cake.  It will probably drip.  Take a spoon and drizzle the chocolate around the edge of the serving plate in an abstract pattern.  You will look like a star!



Here are some pairings and recipes.

Mingle and hors d'oeuvres….

Mingle

This is our white blend – Pinot Gris, Chardonnay and Riesling. It is our most popular wine…

Quick and impressive hors d'oeuvres – Pre-heat the oven to 450*. Take a sheet of puff pastry and cut it into squares of about 2". Place them on a greased baking sheet. Dab a generous teaspoon of anything sweet like jam or savory like pate or cheese spread or salsa. Grate cheddar cheese onto the savory squares. Bake for about 18 minutes until the edges are nice and brown and the squares are puffy. Allow to cool and transfer with spatula to a serving dish.

Chicken Mingle

Preheat oven to 350*

Set our 2-4 boneless, skinless chicken breast to room temp.

Pour yourself a glass of A Blooming Hill Vineyard Mingle to enjoy while you cook!

Rinse the chicken breasts with water and pat dry.

Place a wire baking rack over a roasting or baking pan and spray with oil, enough to lightly coat the bottom (and corners) of the pan as well.

Place the chicken breasts (rough side up) on the wire rack over the pan.

Spread Dijon mustard liberally on top of the chicken breasts.

On top of that, liberally spread your favorite chutney (hot or sweet).

And on top of that, liberally spread your favorite grated parmesan cheese

Don't worry if any of the above toppings drip a little into the pan.

Pour enough Mingle into the pan to cover the bottom.

Bake for 30-35 minutes.

Take out of the oven, then remove and transfer the rack with the cooked chicken on it to a shallow sheet pan and then cover the chicken with foil and let it rest for at least 10 minutes.

Place baking pan with drippings on the stove, over low/medium heat.

Deglaze the pan by stirring in leftover chutney, 2 Tbs. butter, a liberal pour of A Blooming Hill Mingle and a dash of pepper, bringing it all to a slow boil.

In a small lidded jar, mix/shake vigorously some flour and water.

Pour flour/water mixture into the pan sauce, stir from time to time and reduce slowly over a low flame to your desired thickness.

Transfer chicken breasts to plates, spoon sauce over the top and serve with your favorite rice, vegetable and a glass of A Blooming Hill Vineyard Mingle!

Serves two to four.


Salmon Mingle

I followed the recipe pretty much the same as above except, instead of the chutney, I used peach preserves one night. The next time I did it, I used a blueberry Dijon mustard made by the Benedictine Sisters of Mt. Angel, OR (not sure if they distribute nationally but definitely worth looking for….) and instead of peach preserves, I used a little bit of a berry jam.

The salmon did not produce as much juice in the pan as the chicken – less fat – so I added more Mingle at the beginning than just to cover the bottom.

I also threw in some sliced garlic as I was deglazing

Both were wonderful. Thanks, to recipe creator David Stalder!

Pinot Gris – this is a great wine with all foods….here is a brunch dish we just served in the winery for a group of six.

Wilted Spinach Salad with Blue Cheese Eggs

Put about 6 oz of spinach (one bag) in a bowl. In a large skillet, cook apple slices from 2 Granny Smiths in two TBS of olive oil. Cook for 3-4 minutes until tender. Stir in 2 TBS of balsamic vinegar and 1 TBS of honey and bring to boil. Pour over the spinach and toss. Spinach will wilt (hence, the name…..)

In the next steps, you will cook eight eggs, four at a time. Or, use two skillets. Heat 1 TBS olive oil and break four eggs into skillet. Sprinkle with 2 oz of blue cheese and salt and pepper to taste. Reduce heat to low, cook for 4-5 minutes until the whites are set. If you like your eggs more firmly cooked, cover pan for 2 minutes.

Divide the spinach onto four plates. Place two eggs on each Spinach mound.

Serve with artisan bread.

Pinot Noir – Go to the web and get Julia Child's recipe for Boeuf Bourguignon. It is the best. One tip: when you brown the meat, place the pieces in the pan so that they do not touch. Get the movie Julie and Julia. Open wine, serve Boeuf, enjoy.

award winning wines

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Award-winning Wines

NEWS! OUR 2014 PINOT NOIR TROUBLE WON GOLD and was an Oregon Wine Press Cellar Select!

We knew the 2014 Pinot Noir was special because it was the first time our vineyard produced two different wines. Until then, the grapes, grown in two separate blocks, produced very similar wine and we just blended everything at bottling. Suddenly, they were different. We believe it is the age of the vines. One block was planted in 2002 and one in 2008. As soon as Jim decided to bottle the two wines, Holly decided to name them TROUBLE AND GEMINI, our two Wine Dogs! People love them. Buy them separately or together.

Our Wines Currently Being Served in the Tasting Room

Also available in our online store.

2014 Mingle – Our lovely, signature white blend of Pinot Gris, Riesling and Chardonnay.  Refreshing and fresh!

2014 Chardonnay – Un-oaked! Pink Grapefruit with good body and a lovely nose.

2014 Pinot Gris – Oregon’s Other Pinot! Full bodied, velvety and soft with tastes of honey and Meyer Lemons.

2014 Riesling - Floral nose, tastes of Lemon Meringue pie with raspberry swirls!

2014 Blush ROSEY – All of our Blushes have a beautiful color, enough sweetness to bring a smile to your lips yet dry enough for the most sophisticated palate.

2015 Blush ROSEY – The growing year was hot and dry so this is a semi-sweet Blush with a nice sweet start and a little drier finish.

PINOTS

2011 Pinot Noir –So smooth. Fruit forward and a very long finish. This is our newest STAR with a Double Gold in the Oregon Wine Awards, a Gold in the Northwest Food and Wine Festival, another Gold in the Pacific Northwest Invitational; and two Silvers – the American Wine Society and the Pinot Noir Shootout in Sonoma!

2012 Pinot Noir – Bold, rich raspberry, tobacco. Very smooth. The 2012 Pinot Noir won a Silver medal in the New York International Wine Competition. We are very pleased as we believe this is an excellent wine. Over 1000 wines were tasted and less than 30% won medals. There were fourteen Pinot Noirs that won a Silver (none won Gold) and we were one of four from Oregon.

2013 Pinot Noir – a crowd pleaser! Well balanced, fruit forward, excellent flavor and very smooth. Two Gold medals

2014 Pinot Noir GEMINI – SILVER medal! As the star sign, two pleasures: gentle berries uniting with silky richness .

2014 Pinot Noir TROUBLE – Gold medal! Vibrant and full of pepper, licorice and spice.

VXX and XII - Two very special Pinots in the Port-style. – Both of these are made entirely from our Pinot Noir grapes and distilled with a brandy made from our wine. VXX is made from our Double Gold 2011 Pinot Noir. It is incredibly smooth with deep, deep berry and raisin flavors in a luxurious wine with decadent elegance. 16% alc. 3% sugar and aged for two years in oak.

XIIVXX is made from our 2012 Pinot, a legendary vintage in the Willamette Valley. It aged for over three years in oak and is silky and elegant with dark, rich flavors of berry, chocolate and a bit of cinnamon. 17% alc., 4% sugar.

Both of these dessert wines are wonderful complements to fruits and cheeses and to desserts