Styring Vineyards

In 2003, Steve and Kelley Styring left executive positions at Fortune 500 Companies, traded their Lexus for a tractor and moved their young children from suburban Dallas to a 40-acre Oregon farm.  Following their dream, they planted vines on what was once fallow land and have grown their winery from the ground up.  The Styrings take a very old-world artisan approach to their winemaking, producing small lots and letting their wines rest significantly before release.  Their approach has resulted in award-winning Pinot Noir and Riesling wines.  Their Riesling Dessert wine is featured in Food & Wine's Wine Guide 2009 and their 2004 Wit Reserve Pinot Noir was selected by 2007 Sommelier of the World Andreas Larsson for inclusion in his Wine Guide, which appears in the 2008/2009 Winter issue of the international wine publication TASTED.

Special Valentine's Day Event at Styring Vineyards
This Valentine's Day, Styring Vineyards opens their doors to the public to introduce their first-ever estate Pinot Noir, Premier Estate 2006, at their annual Perfect Pair Celebration.  Guests will be among the first people in the world to taste Premier Estate along with other Styring wines paired with their perfect food accompaniment. 

Held from 11 a.m.-5 p.m. on Saturday, February 14, 2009
Tasting Fee:  $5 per person
19960 NE Ribbon Ridge Road
Newberg, Oregon 97132
Phone:  503-866-6741

Valentine’s Day Recipes from Styring Vineyards
Grilled Shrimp with Guava-Papaya Glaze
This is a high spice dish – packing a peppery punch while simmering in sweetness.  Styring Vineyards “Whimsy” Dry Riesling is this dish’s perfect north – a complete opposite – dry, fresh, soothingly cold – the contrast provides a full, rich taste experience.

3 Tbsp. vegetable oil
1 Tbsp. finely chopped, peeled fresh ginger
2 garlic cloves, finely chopped
½ Thai pepper, seeded and chopped
36 Jumbo shrimp, peeled and deveined
1 Red bell pepper and 1 yellow bell pepper – each cut into 12 pieces and deveined
2 ripe mangoes, peeled, pitted, each cut into 12 pieces
Twelve 12-inch bamboo skewers soaked in water 30 minutes, drained

Glaze
1 cup canned guava nectar
1 cup papaya nectar
1 cup orange juice
½ cup red wine vinegar
1/3 cup fresh lime juice

Combine nectars, orange juice, and vinegar in heavy medium saucepan.
Bring to a boil and reduce to 2/3 cup. Cool completely. Mix in lime juice. Reserve.
Preheat barbecue (medium-high heat).
Place all ingredients in a large bowl and toss well.
Place (alternating) bell peppers, mango and 3 jumbo shrimp on each skewer. Reserve.
Grill skewers until cooked through, coating with glaze during last 2 minutes of cooking, about 3 minutes per side.
Serves 6.

Asian Fries
Classic Asian spices take these sweet fries to a new level. Styring Vinyards Pinot Noir brings a structured and woody foundation to this substantial and hearty dish, whether served as an appetizer, side dish or snack.

Dipping Sauce:
1/3 cup seasoned rice vinegar
¼ cup light soy sauce
1 Tbsp. sesame oil
1 tsp. finely chopped garlic
1 tsp. grated ginger
¼ tsp. red pepper flakes

Fries:
1 ½ lbs. of sweet potatoes peeled and cut into 3” lengths, 1/2 “ thick
vegetable oil to coat

Preheat oven to 400 degrees.
For the dipping sauce – combine all ingredients with a whisk and set aside.
Toss the sweet potatoes in a bowl with oil, Chinese five-spice powder, and salt.
Bake on a lined baking sheet (parchment paper works well) until tender, 15 to 20 minutes.
Serve immediately with dipping sauce. Serves 4.

Kelly Styring – Co-founder of Styring Vineyards, was a featured guest on Champagne Sundays online radio show on January 25, 2009. To meet the rest of the guests and listen to the entire, unedited show, please click here. To listen to Kelly's interview, please double click on the Play Button below.

Kelly offers a complimentary wine tasting to any of our readers who mention our name when visiting the Styring Winery.