Barnaby Tuttle WINEMAKER
“Somewhere between a Didier Dagueneau “wild man of the Loire” and a total hesher who likes listening to Black Sabbath in the auto shop, Teutonic’s Barnaby Tuttle seems larger than life. In his little industrial warehouse off Southeast Powell Boulevard, he’s as likely to pour a can of Rainier as he is a white-hot “Riesling rocket fuel” eau de vie. Tuttle’s newest bottle of wine-an electric-orange Gewurztraminer spiked with Pinot Noir-is probably the most singular Oregon wine we drank last year.  “I’ve got the full fucking deck of cards in my background,” says the 49-year-old North Portland native. “I worked in restaurants, back of house, worked in a wrecking yard, was an iron worker.” But the light bulb went off when he was forced into wine classes while working at Sellwood dessert spot Papa Haydn. “I was like, ‘You mean that Frasier Crane shit is real?'” Tuttle never looked back. “A year later, I was the wine buyer ” he says. “
A year after that, I needed to buy some Riesling, and so I called this guy who brought in 14 German Rieslings. I came home after that tasting and told [my wife] Olga, “I have to make this.”
None of it would work without Olga Tuttle, who runs the business and oversees nationwide distribution.” –Jordan Michelman

Teutonic “Laurel Vineyard” Rose

1st Course
White Fish Escabeche
 
Wine-Teutonic Willamette Valley Riesling 

“A delightful off-dry Riesling with notes of apple, honeysuckle, and pear. NY Times wine writer Eric Asimov wrote "One of three American Rieslings to drink now."
 
2nd Course
Crawfish, Bacon and Jalapeno Mac & Cheese with Fried Gulf Oyster

 
Wine-Teutonic “Seafoam” White Pinot Noir

“This wine is our Muscadet for oysters. We had the perfect opportunity to make a dry white Pinot Noir in 2018. A saline, crisp, high acid wine with a touch of orange blossom on the nose and a kiss of blush color. It’s a 100% Pinot Noir from Pear Blossom Vineyard in the Columbia Gorge on the Washington side, but we just labeled it as a white wine. Barrel fermented like all our wines,
the lees where stirred throughout fermentation giving a richer and creamier texture. We believe this wine will make a great glass pour for any restaurant with a good seafood list. It’s a salty wine!”

Entrée
Chicken Tikka Masala
Basmati Rice-Naan
 
Wine-Teutonic Red Blend
80% Gerwurztraminer-20% Pinot Noir

“The Gewurztraminer has two weeks of skin contact and then it was blended with the Pinot Noir. This is not an orange wine, it's a red wine looks just like our other red wines. It's dry, with a beautifully aromatic nose with floral and spice notes from the Gewurztraminer with a touch of cherry from the Pinot and a light, fruity finish.”

Dessert
Blueberry Mousse