Link to Owner Dr. Robert B. Pamplin Jr.



Barb Randall shares wine news you can enjoy now, and save for later. 'Tis the season for wine exploration.

I know today is the day of tricks or treats, but I have only treats to share with you. We have new spots for drinking great wines opening!

Mark your calendar for Dec. 5. That is the opening date of Domaine Serene's Wine Lounge at The Windward in Lake Oswego.

PMG PHOTO: BARB RANDALL  - Domaine Serene Wine Lounge at The Windward will open Dec. 5. Barb Randall got a sneak peek at what the wine lounge will offer, including this dessert of chocolate tart served with cajeta and espresso ice cream. The inspiration for the dessert was a 2016 Domaine Serene Grand Cheval Oreogn Red Wine, which is a blend of syrah and pinot noir.

I got a sneak peek last week of what we can expect in wine, food and service at a dinner at the Domaine Serene Wine Lounge in The Sentinel Hotel in downtown Portland. It is going to be a stellar experience for all.

Since Domaine Serene wines and those of the Evenstad's Estates in France will be the only wines served at the wine lounge, the foods served will be created to best showcase the wines. Choose your wines and then get excellent assistance selecting foods to best compliment them. The dishes were inventive, beautiful and delicious. The menu included Domaine Serene Multi-village 'r' Rose v. XI paired with raw oysters with shaved mushrooms, shallot cream and sourdough crumbs; Domaine Serene Evenstad Reserve Dundee Hills Brut M.V. 1 Sparking Wine with Foie Torchon with a marbling of cinnamon and ginger and variations of apple; a 2014 Maison Evenstad Santenay Premier Cru Gravieres Chardonnay — a white burgundy which might have been my favorite of the evening — which was paired with black cod poached and dusted with leek ash in buttermilk, sorrel and chive oil. The most visually delightful dish was the ribeye with an onion petal filled with pinot jus and horseradish which stood up proudly with a 2016 Domaine Serene Jerusalem Hill Vinyard Pinot Noir. Dessert was a 2016 Domaine Serene Grand Cheval Oregon Red Wine — a blend of syrah and pinot noir — served with chocolate tart with cajeta and espresso ice cream.

Every wine and every dish sang.

Domaine Serene has been nominated for the 2019 American Winery of the Year by Wine Enthusiast magazine. The winner will be announced at a black-tie gala taking place in San Francisco Jan. 27, 2020.

We are in for treat when Domaine Serene opens, friends. Just a tip: You might want to make reservations for Domaine Serene's New Year's Eve party as soon as possible.

Domaine Serene will be located at First and Evergreen in The Windward, across the street from Millennium Plaza Park in Lake Oswego.

You can visit the Portland Domaine Serene Wine Lounge at the Sentinel, 1038 SW Alder now, or the Clubhouse and tasting room in Dayton. Visit for complete details.

COURTESY PHOTO: BROUSSARD COMMUNICATIONS - Matt Berson and Angie Reat have been making wine since 2007 and recently opened Portland Wine Company in Portland. They made their first wines this year in the new facility. Love & Squalor is one of their labels.

Another treat you can enjoy right now is the newly opened Portland Wine Co., home of Love & Squalor wines at 3201 SE 50th in Portland. Owners Matt Berson and Angie Reat have been making wine since 2007. They released just 65 cases that year and have steadily grown their brand.

Matt says he was "rescued from the restaurant grind by a band of marauding Oregon winemakers" in 2003. He worked in their cellars and vineyards and then traveled to New Zealand, Napa, Germany and Argentina to work in vineyards and wineries and discover the secrets of making great wine.

His wife, Angela "Angie" Reat, has a graphic design background and worked for Disney, Nike, Chiat/Day and the UN in Rome.

"I founded and was creative director of a design/marketing firm in Rome and served as art director/senior designer for the University of California San Francisco," she said. In 2007, she moved her heart, life and studio to Portland from San Francisco "to be with my vintner (now husband). Since 2017 I've been working on bringing a Love & Squalor tasting room to Portland" and on every other aspect of the wine business. "It's a family affair, so we must wear many, many hats," she says.

This was their first year making wine in their own winery and the tasting room was recently opened with a gala event for friends, family and wine industry friends.

I enjoyed all their wines, especially the Riesling — it's a nice dry German style.

The tasting room is currently open by appointment only. Call 503-320-9956 or email This email address is being protected from spambots. You need JavaScript enabled to view it..

The new tasting room has a hip and cozy vibe. You'll enjoy it.

"I love what I do and learn something new every day," said Matt. "Hard work aside, getting back to basics and finding simple ways of doing things, such as making tasty wines for different moods, foods and palates, is part of the creative process that truly drives my passion for this labor of love."

As a final treat for the holiday I share this recipe for Cider-Braised Chicken with Apples and Kale, a fall dish sure to chase away an evening's chill. Pair it with your favorite Riesling or your go-to pinot noir.

Bon Appetit! Make eating an adventure!

Cider-Braised Chicken

with Apples and Kale

Makes 4 servings

4 chicken legs (thighs and drumsticks, about 3 pounds)

1½ teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper

¼ cup plus 1 teaspoon country-style Dijon mustard

3 tablespoons vegetable oil

2 pink-skinned apples, cut into ½-inch wedges

½ medium red onion, cut into ½-inch wedges

1 cup dry white wine

1½ cups fresh apple cider, divided

1 large or 2 small bunches curly kale (about 1 pound), stemmed, torn into pieces

¼ cup heavy cream

1 teaspoon fresh lemon juice

3 tablespoons fresh tarragon leaves (optional)

Arrange rack in upper third of oven; preheat to 450F. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper, then run with 1/4 cup mustard, making sure to get mustard under skin.

Heat 2 tablespoons oil in a large heatproof high-sided skillet or heavy braising pan over medium-high heat. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165F, about 20 minutes.

Meanwhile heat remaining 1/2 cup cider, 1 tablespoon oil, and 1/2 teaspoon salt in a large pot over medium heat; add kale, cover and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.

Transfer chicken, apples and onions to plates with a slotted spoon. Heat remaining liquid in skillet over high heat. Add cream and remaining teaspoon of mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.

Spoon sauce alongside chicken and kale. Garnish with tarragon if desired.

Recipe courtesy of

Barb Randall welcomes for your food questions and research suggestions. She can be reached at 503-479-2374 or by email at This email address is being protected from spambots. You need JavaScript enabled to view it.. She is the author of "Willamette Valley Wineries" and a member of the Society of Wine Educators.

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