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Maysara Winery at Grateful Palate

Dinnerreviews.com and WineKnow, Inc.
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Maysara Winery
Momtazi Vineyard
15765 Muddy Valley Road
McMinneville, Oregon 97128
503-843-1234
www.maysara.com

At

817 SE 17th Avenue
Ft. Lauderdale, Florida 33316
954-467-1998
www.thegratefulpalate.net


Food: Service:
Reviewed by: Tom House

Friends of Sustainable Agriculture & Great Food


hen Head Chef William Bruening comes through the door at Grateful Palate each day, I guarantee he’s whistling. When you love what you do, it shows in the results…especially with food. Chef Bruening’s positive attitude and passion for cooking will capture your attention too.


L - R: Erin DeMara (WineKnow, Inc.),Grace Abel (Sommelier at GP), Naseem Momtazi (Maysara) and Adam Irvin (GM at Grateful Palate)

Celebrity Guests Naseem Momtazi, President of Sales & Marketing for Maysara Winery and Certified Sommelier Erin DeMara, owner of WineKnow, Inc. met me at Grateful Palate for an afternoon of tasting wine and food.  Naseem tells us that her sister, Tahmiene Momtazi, is the youngest female winemaker in the USA. No stranger to winemaking from a young age, Tahmiene worked with numerous wineries including Belle Valle, Kim Crawford and Toluca Lane, and has been making Maysara’s wines since 2001. It is a family run operation, and pride and quality are their number one priorities.

Maysara Winery and Momtazi Vineyards are dedicated to low-impact Biodynamic farming and gentle wine-making practices. True winemaking begins in the fields, so respect for and utilization of such methods translate into intense and expressive wines that reveal a true sense of place and time. Maysara is one of only six wineries in Oregon to be Certified Bio-Dynamic out of hundreds in the region. This family of young winemakers has proven that healthy soil and healthy vines will produce superior grapes, without the need for man-made chemicals and poisons. Methods unique to the biodynamic approach include the use of fermented herbal and mineral preparations as compost additives, field sprays, the use of an astronomical sowing and planting calendar and the painstaking study of lunar cycles
. This is not a fad-driven concept at Maysara…this is their reality!


Melt-in your-Mouth Kobe Beef Carpaccio at Grateful Palate

We started with Maysara Roseena, a rose wine made from Pinot Noir grapes. It paired well with an amuse bouché of Tuna Tartare on a tiny gaufrette potato. While sipping this well-balanced, refreshing “pink” wine, we shared a melt-in-your-mouth Kobe Beef Carpaccio too. Maysara’s fruity and refreshing Pinot Gris was also tasted during appetizers! Table service was outstanding, and we appreciated the fine crystal wine glasses Grateful Palate had available for our multiple bottle tasting this afternoon.


Chef Bruening's Crab Cake



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I discovered that the name Maysara simply means House of Wine, as we began tasting through Maysara’s Pinot Noir portfolio. Our servers delivered the main courses, including Herb Crusted Tuna, cooked mid-rare, accompanied by stacked fingerling potatoes, red and yellow roasted peppers, grilled zucchini, asparagus, olive tapenade and herb emulsion.  We also enjoyed Swordfish with miso broth, a sauté of wild forest mushroom and bamboo shoots, topped with cilantro and green onions. Chef Bruening’s cuisine is well thought out and thoroughly delicious. Naseem’s baguette sandwich made with smoked salmon, pea shoots and sweet potato fries in their own little fryer basket was excellent too. Click Here to see a 1:00 video of Chef Bruening preparing the dishes described above.


Swordfish with miso broth, a sauté of wild forest mushroom and bamboo shoots, topped with cilantro and green onions.

Maysara Asha Pinot Noir paired well with our amazing lunch entrees. Asha is an ancient Persian word describing “someone who has a clear conscience and good thoughts, words and deeds with pure demeanor and performance.” This luscious, Burgundian style pinot noir displayed nuances of raspberry and anise with each sip.
The Jamsheed Pinot Noir was next. Naseem explained that according to ancient Persian legend, King Jamsheed was able to observe his entire realm by peering into his full wine goblet. Maysara thought this name fitting for a wine which blends grapes from every block of their vineyard. Sourced from Dijon and Pommard clone vines planted on a variety of soil types and elevations, Jamsheed is a glimpse into Maysara’s entire realm of grapes and property.


Herb Crusted Tuna with stacked fingerling potatoes, red and yellow roasted peppers, grilled zucchini, asparagus, olive tapenade and herb emulsion

We lingered for quite a while on the luscious Delara Pinot Noir, “the big boy of the group” as Naseem puts it, and eventually began drinking the Mitra, the top of Maysara’s Pinot Noir portfolio. Mitra (mee-tra) was an ancient Persian deity of friendship and oaths, and was thought to be the source of cosmic light. This is a hand selected small-lot wine, consisting of a four-barrel blend representing the entire colonial selection of the Momtazi Estate Vineyard.  It is phenomenal! Maysara wines are true friends of sustainable agriculture, and every wine we tasted was superb in every way.

Special thanks to Grateful Palate’s owners Meghan Lecky and William McIntyre, as well as GM Adam Irvin for making us feel so at home. A great dining experience awaits you at Grateful Palate, and I recommend this restaurant for lunch or dinner. Tell them Tom House and Dinnerreviews.com© sent you!


Maysara's Naseem Momtazi and Tom House with Maysara's newest wine


 

 

 

 

 

 

 

 

 

 

 

 

 

 

Above photos by Tom House are the possession of Dinnerreviews.com©


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