Cheers to great partnerships
Ham and cheese, peanut butter and jelly, Champagne and fried chicken. The culinary world is full of famous pairings. Here at dough, we like to think we are a perfect pairing with the James Beard Foundation. How? Well, we have shared values around equality in the kitchen, heightening food sustainability and support for restaurant recovery. These values are also what led to dough, the first collaborative wine brand developed with the James Beard Foundation.
Rising to the occasion
Just like the pairing of food and wine, each party provided something special to make the result even greater. In this case, a chef’s panel, handpicked by the James Beard Foundation, helped to craft a set of wines that are exceptionally accessible and food friendly by design. Long before the wines were bottled, chefs including Lee Ann Wong and Bill Telepan tasted different expressions of our four varietals, discussed America’s diverse food culture, what their guests are looking for and what style of wine would make food sing. Working with this guidance, rising star winemaker Heidi Bridenhagen blended a series of delicious food friendly wines.
Dough you care? We dough!
Pardon our puns, but dough is all about baking the world a better place. Let us tell you how we dough it! An annual “dough-nation” to the Foundation is a catalyst for good in support of their programs, key ones being helping the restaurant industry with sustainability, equality in the kitchen and restaurant recovery. The James Beard Foundation impact programs support industry-wide change in the way our nation’s restaurants value and respect our food sources through education, advocacy and thought leadership. Join us at the table and make a change through your choices.
But tell me more about the wine!
When it comes to wine, Pinot Noir is such a great partner, that it is often described as a food lover’s wine. While a difficult grape to grow, Pinot Noir’s ripe fruit and spice, low tannins and high acidity make it one of the most food friendly wines in the world. Especially prized is Pinot Noir from Oregon thanks to a long, cool growing season. For this inaugural release, vineyards from several wine growing regions were blended to create a true expression of Oregon Pinot Noir. Gentle winemaking techniques in the cellar helped to capture the delicate aromatic profile of this gorgeous fruit. A panel of chefs helped to craft this wine, with its rich cocoa, black cherry and raspberry flavors.
With restaurants struggling, dough is proud to highlight the James Beard Foundation’s Open For Good program that covers everything from new business models, to training and support, advocacy work, thought leadership, consumer awareness, and financial grants.
