I had to laugh as I began to write this post… If part of the goal around here is to take the mystery out of wine –to make enjoying good wine and food an easy part of everyday, then an article that features a winery name that you may not know how to pronounce, and wines that are crazy blends with sorta silly names may not exactly do the trick.

Here’s all you really need to know:

Sokol Blosser (pronounced SO-kull BLAH-ser) is an Oregon winery — in fact one of the pioneering Oregon wineries, and it makes some really lovely Pinot Noirs of the type that Oregon is now known for. (Learn more about Sokol Blosser at its website!)

In addition, they make a couple of fun, lower-priced nonvintage blends. One white and one red.

The white is called Evolution. I think it used to be called Evolution No. 9 because it contains a blend of nine different grapes. But it looks like may have dropped (or at least downplayed) the No. 9 — perhaps because they number the editions and it all just got to be too confusing… The Sokol Blosser Evolution Oregon 12th Edition($15) offers sleek, smooth aromas and flavors including apricot, apricot skin, apple, floral, light citrus and more that stay appealing and quite drinkable through the bright finish. A blend of Pinot Gris, Muller Thurgau, White Riesling, Semillon, Muscat Canelli, Gewurztraminer, Pinot Blanc, Chardonnay and Sylvaner. Ready to drink now. Locate this wine online or in your area.

How to pair such a wine with food? Easy. This wine works with just about anything you can imagine serving white wine with. (It’s also quite nice all on its own, by the by.) I had a Mardi Gras-inspired Cajun seasonings moment and went with a little pecan crusted catfish!

Recipe: Fish: Cajun Pecan Catfish
Serves 4.

1 pound catfish fillets
2 tablespoons olive oil
1 tablespoon Cajun seasoning mix
2 teaspoons lemon juice
1 tablespoon minced fresh thyme
1/3 cup finely chopped pecans
3 tablespoons fine breadcrumbs
2 tablespoons butter, in small pieces
1 lemon, quartered, for garnish.

Preheat oven to 425F. Place fish in a greased, shallow baking pan.

In a small bowl, combine oil, Cajun seasoning, lemon juice and fresh thyme. Brush about half this mixture over the fish. Add pecans and breadcrumbs, mix well. Spread evenly over fish. Dot with butter pieces.

Bake 12-15 minutes, until fish flakes easily with a fork. Serve with lemon wedges.

+++++

The winery has also been making a red blend for about five years, and it’s also a fun, tasty, easy to drink wine. The Sokol Blosser NV Meditrina Oregon 5th Edition ($15) is a blend of three grapes — Pinot Noir, Syrah and Zinfandel. Odd as it may sound, the blend actually works to create a smooth, juicy, food-friendly wine with slightly tart red cherry accents to the supply plum and red berry fruit. Ready to drink now. Locate this wine online or in your area.

Try pairing Meditrina with one of my favorite recipes for Chicken Chili!

Recipe: Soups & Stews: Chicken & White Bean Chili
A delicious change of pace from beef chili, but still soul-satisfying and hearty, the flavor combination of creamy white beans, pungent cumin and garlic, and juicy chicken is an eye-opener. This tastes even better made the day before and refrigerated overnight. Just reheat and serve! This recipe serves 4-6. Easily doubled.

2 tablespoons corn or vegetable oil
1 large onion, chopped
5 large garlic cloves, chopped
1½ tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper, or more to taste
1 pound boneless skinless chicken breast, thighs, or a combination, cut into 1-inch pieces
3 15-ounce cans cannellini beans (white kidney beans)
8 ounces chicken broth
7-ounce canned diced green chilies
1/2 cup cream or half-and-half
Grated cheddar cheese and chopped fresh cilantro for garnish (optional)

Heat oil in stockpot or Dutch oven over medium heat. Add onion, garlic, cumin, oregano and dried red pepper. Sauté 5 minutes. Season chicken with salt and pepper and add to pan. Sauté an additional 5 minutes.

Drain beans; reserving 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10-15 minutes. Season to taste with salt and pepper. Ladle chili into serving bowls. Top with cheese and sprinkle with cilantro, if desired.