Temperance Hill is a storied vineyard that sits high in the center of the Eola-Amity Hills AVA. We have been fortunate to work wit Temperance Hill since 2013, and the 2017 vintage of this Pinot Noir is an impressive one. The wine is well-structured in both acidity and tannin, unfined and unfiltered. With only 12 cases produced, you'll want to make sure you grab more than just a bottle.
The 2017 Temperance Hill Pinot Noir will age nicely for the next few years, but it is also drinking beautifully today. Below you will find a recipe that pairs nicely with the wine and a rainy Pacific Northwest evening.
Roasted Winter Squash with Ground Lamb & Hummus
- 1-3 small winter squash, delicata, acorn, red kuri or kabocha
- olive oil
- salt & ground pepper
Preheat oven to 425. Cut squash into equal sized pieces, about 1/2 inch thick. Place squash into a mixing bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat. Line squash on a baking sheet and roast, turning once, until squash is golden and tender, about 25 minutes.
- 1lb ground lamb or beef
- Olive Oil
- Salt & Ground Pepper
- 2 garlic cloves, minced
- 1 tsp. ground coriander, 1 tsp. ground cumin, ¼ tsp. crushed red pepper flakes (optional)
Heat skillet over medium-high heat with a glug of olive oil. Add lamb and press into a large patty, sprinkling with salt, pepper, garlic and spices (if using). Cook without disturbing for 5 minutes or until browned, then flip and cook the other side until browned, about 3 minutes. Using a wooden spoon, break the lamb into pieces and stir until completely cooked through, about 2 minutes longer. Remove from skillet with a slotted spoon, and discard fat.
- 1 1/4 cups dried chickpeas
- 1 teaspoon baking soda
- 6 1/2 cups water
- 1 cup plus 2 tablespoons tahini
- 4 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 6 1/2 tablespoons ice cold water
- 1 pinch salt, to taste
- The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
- Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
- Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. Optionally, to serve, top with a layer of good quality olive oil. This hummus will keep in the refrigerator for up to three days.
- Pine Nuts
- Olive Oil
Spoon hummus into a shallow serving dish and spread using swirling motions with the back of a spoon. Top with lamb, and roasted squash. Drizzle with more olive oil, and top with fresh herbs, crumbled feta, and toasted nuts (optional). Serve with pita and a glass of Temperance Hill Pinot Noir.