Wine Pairing: Shrimp with Blood Orange Mojo

Shrimp with Blood Orange Mojo

Shrimp with Blood Orange Mojo

The tropical flavors in our Pinot Gris just beg to be paired with food. Here’s a simple, yet flavorful Cuban-inspired dish that pairs extremely well with our Pinot Gris. If you don’t have blood oranges, substitute regular oranges. Serves 2 people.

Juice of two blood oranges
Juice and zest of one lime
1/4 cup olive oil plus additional for sautéing
8 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt
1/2 teaspoon ground cumin
14 large (16-20 count) shrimp

Mix your mojo: zest the lime into a non-reactive bowl, then squeeze the lime and oranges into it. Add the olive oil, garlic, and seasonings. Stir well.

15 minutes before cooking, cover the shrimp in the mojo and mix well. Do not marinate longer than 15 minutes or the acid will “cook” the shrimp.

When you are ready to serve the dish, heat a large sauté pan over high heat. Add the shrimp in a single layer, leaving as much of the mojo in the bowl as possible. When you see the shrimp have cooked on one side, about 90 seconds, flip and cook until they just turn opaque all the way through, about another 60 seconds.

Remove the shrimp from the pan and keep warm. Pour the leftover mojo into the pan and cook until almost reduced, another minute or two.

Arrange the shrimp on a plate and spoon the reduced sauce over them. We served ours with rice and a mango salsa. The flavors married really well with the 2017 Coelho Vineyard Pinot Gris.

Wine Pairing: Pork Tenderloin with Cranberry-Pinot Noir Sauce

Pork Tenderloin with Cranberry-Pinot Noir Sauce

Pork Tenderloin with Cranberry-Pinot Noir Sauce

Wine pairing seems a bit mysterious at times. Let us take the guess work out of it with an elegant wine pairing for Pinot Noir. From our kitchen to yours, here is a a simple and elegant dish that takes just minutes to pull off and will impress your guests. Serves 2 people.

Pork Tenderloin with Cranberry-Pinot Noir Sauce

1/2 cup dried sweetened cranberries
1 cup Coelho Pinot Noir
Vegetable oil for sautéing
6 pork tenderloin medallions, 1.75 to 2 ounces each
1/4 cup all purpose flour for dredging
1 large shallot, finely minced
3 tablespoons cold unsalted butter, cut into small pieces
Salt and pepper to taste

The night before, cover the dried cranberries with Pinot Noir and let them plump. Just before starting to cook, cut the butter into small cubes. You want the butter to be cold so that it will thicken the sauce without breaking.

Slice a pork tenderloin on the bias into roughly 3/8-1/2” thick medallions. Over high heat, warm a skillet large enough to hold all the pork. Season the flour with a little salt and pepper. Dredge the pork in the flour.

When the pan is hot, film it with oil and add all the pork in a single layer. As the pork gets done on the bottom, the sides will turn white. Cook for about 90 seconds and then flip. Cook another minute or so, until the center of the pork just firms to the touch. You want your pork to be about medium well, just slightly pink on the inside. Remove the pork to a plate in a warm location.

Add the shallots to the hot pan, stirring until they turn translucent, about 30 seconds Add the cranberries and wine, stirring until the wine is almost totally reduced. Turn off the flame and let the pan cool for a minute or two. Whisk in the cold butter bit by bit until the sauce thickens.  Adjust the seasoning to taste.

Arrange the pork on a plate and spoon the sauce over.

2014 Paciência Pinot Noir Gets 91 Points

Wine Advocate

91 Points  2014 Paciência Pinot Noir, Coelho Estate Vineyard, Willamette Valley

The 2014 Pinot Noir Paciência Estate comes from Dijon and Pommard clones, and raised in 16% new oak for ten months. It has a pure and well-defined bouquet with dark cherries and boysenberry fruit – all very focused. The palate is well defined and lithe in the mouth, the acidity is well judged, gently building with light spiced dark cherry and black currant pastille notes on the tender finish. Very fine.

Review by Neal Martin (Apr 2016)
Drink 2016-2023

90 Points  2014 Atração Pinot Noir, Willamette Valley

The 2014 Atração Pinot Noir was aged on the lees for ten months and was matured in a judicious 6.5% new oak. It has a very commendable nose with brambly red berry fruit and blackcurrant – admirable varietal expression here. The palate is well balanced, a little “soft” in the mouth, but there is plenty of attractive, slightly meaty red berry fruit here and commendable definition on the finish. This comes recommended – especially at the suggested retail price.

Review by Neal Martin #224 (Apr 2016)
Drink 2016 – 2021

90 Points, Wine Spectator: 2013 Paciência Pinot noir


“Light and open-textured, this floats its plum and spice flavors over powdery tannins, lilting through the gentle finish. Drink now through 2020”. – HS

#2 Total Wines and More Top 20 of 2015

Coelho Winery 2012 Atração Pinot noir, Willamette Valley Blend selected as #2  out of all the wines at Total Wines and More in 2015!

Atracao #2

92 Points, Wine Spectator: 2012 Paciência Pinot noir


September 30th, 2015

“Focused, refined and generous, with mineral-accented ripe cherry and blackberry flavors, coming together on the spacious, airy finish. Offers presence and grace. Drink now through 2022.” 1,225 cases made.-Harvey Steiman

Robert Parker’s Wine Advocate Announces 2012 Scores

We are pleased to let you know that we received the following scores for our 2012 wines:

92 Points   2012 Atração Pinot Noir, Willamette Valley

91 Points   2012 Dois Irmãos Pinot Noir

91 points   2012 Paciência Pinot Noir, Coelho Estate Vineyard

2012 Atração Pinot Noir, Willamette Valley, 90 Points from the Wine Spectator

12 WVPN 90 PT

The editors at Wine Enthusiast have recently rated and reviewed your following wines!

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91 Editors’ Choice Coelho 2013 Renovação Estate Vineyard Pinot Gris
90 Coelho 2012 Paciência Estate Vineyard Pinot Noir
89 Coelho 2012 Atração Willamette Valley Pinot Noir

Wine Spectator

Wine Spectator scores for our Pinot Noir Willamette Valley Atração 2011 and Pinot Gris Willamette Valley Renovação 2012.

Pinot Noir Willamette Valley Atração 2011

  • Score: 87
  • Release Price: $20
  • Country: Oregon
  • Region: Oregon
  • Issue: Web Only – 2013

Crisp, with firm, fine tannins around a core of delicate berry flavors. Drink now through 2016. 6,868 cases made. –HS

Pinot Gris Willamette Valley Renovação 2012

  • Score: 89
  • Release Price: $20
  • Country: Oregon
  • Region: Oregon
  • Issue: Web Only – 2013

Light, fresh and expressive, brimming with pear, tangerine and spice flavors, lingering on the reverberating finish. Drink now. 416 cases made. –HS

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