Monthly Archives: October 2020

Suggested wine pairing: Laurel Ridge 2019 Estate Pinot Gris, Yamhill-Carlton AVA, Willamette Valley 

This recipe was born out of sheer necessity. What I had planned for this particular Thursday evening was a delicious salad, featuring caramelized pears and gorgonzola. But what my heart desired was pizza. Slippery slope though this may be (because really, when don’t I want pizza?), I went ahead and mashed the two together.

Now, we are no strangers to unique food pairings here at Laurel Ridge, but this once seemed a little out there. I didn’t necessarily have high hopes. Pears? On pizza? Let me tell you, that first bite eroded any questions I had remaining. Delightfully sweet with the caramelized fruit, yet salty with the gorgonzola, yet crunchy with the walnuts…? I could go on. I would strongly advise crisping your pizza crust and embracing the crunch, which gives this pizza an additional flatbread like deliciousness. Plus, with vegetables (arugula) and fruit (caramelized pear)…this pizza is basically health food, right?! 

Best of all, it pairs perfectly with our 2019 Estate Pinot Gris. Playing off the sweet honeysuckle and sweet orchard apple notes in the Gris, it makes for a match made in heaven.

Ingredients:

1 pizza crust, pre-made or par baked

3 tbsp olive oil

1 tbsp butter

2 pears, sliced finely

1 tbsp brown sugar

1/2 diced diced red onion

1/2 cup crumbled gorgonzola

1/3 cup mozzarella 

1/3 cup walnuts

1 cup fresh arugula, washed, trimmed and roughly chopped (optional: tossed in 2 tbsp olive oil and the juice of one half lemon, salt and pepper to taste)

Directions:

1.Preheat oven to 425 degrees. 

2.Combining butter and 1 tbsp of oil in the pan over high heat, add pear slices and stir until coated well. Cook for 3 – 5 minutes.

3.Add sugar to pears, tossing to coat and cooking for one minute further. Remove from heat. 

4.Brush oil over pizza crust. Sprinkle mozzarella cheese over crust. 

5.Arrange pears in one even layer over the pizza crust.

6.Sprinkle onion, then gorgonzola, then walnuts evenly over pizza. 

7.Cook at 425 for 10 to 12 minutes, or until gorgonzola is melted and edges begin to turn brown.

8.Slice pizza, and top with fresh arugula as garnish.

And just like that, you’ve got an entirely unique (and entirely delicious) dinner! Creativity is the spice of life – so if you decide to make this recipe the own, more power to you! The possibilities are endless! And don’t forget – tag us in any recipes that you try at home! We love to see how you enjoy our wines at home.

Suggested wine pairing: Laurel Ridge 2018 Estate Chardonnay, Yamhill-Carlton AVA, Willamette Valley 

Few things seem more appropriately autumnal than fresh picked apples. Here in the Willamette Valley, we have an abundance of fruit stands and U-Pick Orchards (including several nationally acclaimed locations) to help us get our fix. But, how many apple pies, apple crisps, and jars of applesauce can you actually make?

Enter our Spicy Apple Cheddar Grilled Cheese.

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