Stoneacre Pantry

I first learned about these new guys in town over the summer. I heard they wanted to start a butcher shop, a restaurant, a wine shop... all this word of mouth. When I did meet Chris Bender, I thought he was super nice, but others around me were vocal about their own skepticism. 

So naturally, I turned on the discernment radar. What are these guys really trying to do? 

There are three partners, but Chris Bender is the only one I have had the opportunity to really converse with.

Chris came into Newport Wine Cellar a few times. Discernment radar on. I learned that Chris has an import license. Through minimal conversation, I learned that Chris knows his French and Oregon wines. I learned that Chris is not pretentious or snobby. I learned that Chris is super sharp and focussed, without being completely blinded by his work. Chris is a genuinely nice and open person with nothing to hide. 

Stoneacre Pantry the first time had not yet received there license to serve alcohol. I love BYOBs because I can bring my own choices of wine without spending billions! I made it a date inviting a beautiful young lady to join me. It was an experience made extra special by the chef sharing some special treats he made for us to try. The fresh lobster consumme in between courses was perfect with the Bugey Pinot we had- both acid driven. Everything we had was delicious. I brought the Justin Cabernet which went perfect with the Pork Belly dish on the menu. The Scallop dish my date had order paired well with the Bugey Pinot again, yet I remember it had enough power and elegance on the plate to pair with the Paso Robles Justin. In true generous fashion, Chris shared some '98 Rivesaltes with dessert to finish off the evening.

Stoneacre works together with local businesses. Buying farm fresh vegetables from local friends and fresh daily bread through a local shop I know very well, they have proven to be just some really cool guys doing great business. 

Last night a friend and I decided to just get a drink at Stoneacre. We found seats at the bar next to some friendly locals. My friend does not drink wine, so we decided to try some Bourbon! I was excited to see the wine list as their license is in full effect- they pour Puffeney Arbois Troussard BY THE GLASS! To no surprise Chris has some serious gems hand-picked by himself- Yes i tasted; yes they are spectacular. 

This writing is not supposed to be all about Chris, but it says a lot about a person and the business when they just share openly the knowledge and experience they have acquired. Chris truly is a genuine nice and open person with nothing to hide. All that skepticism I felt from others in the beginning is fear. This is not a game to Chris and his partners; they are ahead of the game on many levels. Criticism and personal opinions are inevitable and unavoidable. There is no doubt in my mind that these guys can deliver a thoughtful new experience that will challenge and expand our current knowledge and experiences. They are a perfect addition to the local intellectual foodie community. 

(I'm still pondering the peach crumble, thyme blueberry compote, and mint ice cream... had with my bourbon.)

Cheers!!

FALL into place.

So, the weather has been perfect. But fall is here and what does this mean? RED wine. I've been branching into uncharted territory with these white wines and rosé all summer. And I am thankful for it!

But praise the Lord, it is FALL and I can dive into glasses of Pinot Noir, Nebbiolo, Poulsards and other elegant wines for this season upon us! Now, I have not completely let go of whites as I crave the Donkey and Goat Sluice Box, Red Hook skin-fermented, and some Garnier Chenin Blanc. Call them funky, call them rebels, whatever you call them just ask your local wine shop for some unfiltered skin maceration fermentation.

'Tis the season for a little extra juice and flavor.

Cheers.