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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Roseburg shooting victim describes gunman's rampage ... Habitat for Humanity volunteers raise walls and hope for Medford family ... Gold Hill residents say city dawdled as streets flooded ... Roseburg shooting victim describes gunman's rampage ... Habitat for Humanity volunteers raise walls and hope for Medford family ... Gold Hill residents say city dawdled as streets flooded ... Pears, wine and cheese go well together MailTribune.com Writer Posted Feb. 2, 2005 at 2:00 AM Updated Dec 18, 2010 at 11:40 AM Posted Feb. 2, 2005 at 2:00 AM Updated Dec 18, 2010 at 11:40 AM » Social News A Fresh Approach In the spirit of eat your fruits and vegetables, why not have a pear or two? After all, Oregon and Washington grow about 1.8 billion of them a year, so there are plenty to go around. Indeed, our region boasts a whopping 1,600 pear growers, producing 84 percent of the nation's fresh pears, according to the Pear Northwest Bureau. This juicy Northwest commodity was launched by pioneers in the 1800s who brought root stock with them on their journey west. Pear orchards popped up all over the place and thrived. Today, it's the number one tree fruit crop here in Oregon, and the 10th largest agricultural commodity, with a crop value of more & 36;72,000. These Oregon and Washington pear orchards are as specialized as the regions that support them. Organic, commercial and multi-generation family orchards all contribute high-quality fruit to the Northwest's fresh pear industry. And we, as Northwest consumers, are at the center of it all. So there's no excuse for not getting in on the tasty experience provided by this elegant and versatile crop. Even now, at a time of year when it's challenging to fulfill our fruit hankerings with regional bounty, there's always the pear. From Anjou and Bosc to Comice and Seckel, they're at their peak of availability. In fact, January has been deemed National Pear Month. Northwest pears, which are harvested from late summer into late autumn, actually develop better flavor and texture when ripened off the tree. Hence, they're picked while still firm, stored under controlled atmosphere conditions, then allowed to ripen on demand. — TO RIPEN: Depending on how long they have been out of cold storage, pears will ripen in as few as three days or take as long as seven days. To ripen pears, allow them to stand at room temperature for several days in a bag or carton that's large enough to allow for air circulation. The fruit will generate a ripening atmosphere in this circumstance. Check the pears each day for ripeness. Placing pears near other ethylene-producing fruit such as bananas or citrus fruit can help speed the ripening process. Once pears are ripe, you can put them back into a cool place to slow further ripening until you are ready to use the fruit. Red and yellow Bartletts will show an obvious color change as they ripen. However, Anjou, Bosc, Comice, Seckel and Forelle show little to no color change as they ripen, so color change is not an indication of ripeness. Pears ripen from the inside out, so make sure you Check the Neck for Ripeness. Apply gentle thumb pressure near the neck or stem end. When it yields to gentle pressure, the pear is ripe and will be it's sweetest and most juicy. Don't check the girth (tummy) of a pear for ripeness ' a soft middle indicates an overripe pear. (Tip: Use overripe pears in smoothies, soups, sauces and purees.) PAIRING PEARS WITH WINE AND CHEESE: For a winter eating experience, consider approaching the subject from a more sophisticated point of view. Since adulthood, I've been intrigued by the concept of pairing wine with cheese and fruit. So are the folks at the Pear Bureau Northwest. They challenged Portland chef Caprial Pence, to provide pear lovers with some guidelines for bringing together pears with specific cheeses and wines. I've included her list, followed by additional suggestions by the pear people. If you take the time to read it, you'll gain a greater appreciation for the wide variation in flavor and texture each variety of pear brings to the table. Then I hope you'll jump right in and do some tasting of your own. The pear folks are making it even easier for you with a special offer: If you send them a cash register receipt from your purchase of Northwest pears, they'll send you your very own Northwest Pear, Cheese and Wine selector wheel. It's a fun little gizmo; dial in a specific pear variety, (such as Comice, for instance), and the wheel automatically aligns itself with recommended cheeses (aged goat cheese or brie) and wines (chardonnay and riesling). To obtain one, send the receipt, along with your name and address to: Pear Cheese Wine Selector, Pear Bureau Northwest; 4382 SE International Way, Suite A; Milwaukie, OR 97222. For additional information and recipes, go to . GREAT PAIRINGS WITH PEARS, CHEESE AND WINE Anjou/soft goat cheese/sauvignon blanc (Caprial Pence's selection). Anjou is very sweet and juicy when fully ripe, with excellent pear aroma. Soft mild goat cheese (Montrachet-style) is creamy with a slightly chalky texture and a clean, tangy finish; very mild in flavor. This cheese will not overpower the mild Anjou flavor, and the nice tangy finish complements the pear's sweetness. Sauvignon blanc has a clean herbal flavor with grapefruit and citrus notes and a clean, crisp finish. The citrus notes complement the pear's sweet flavor and the creamy cheese texture without overwhelming the palate. The wine's crisp finish freshens your mouth for the next bites of pear and cheese. Additional recommendations by the Pear Bureau Northwest folks: Anjou/brie/demi-sec-Champagne. Pear ' smooth, sweet, juicy. Cheese ' smooth, creamy-buttery. Wine ' green apple and apricot flavors with a buttery, slightly sweet finish. Bosc/aged white cheddar/cabernet sauvignon (Pence's selection). Bosc is a pear with dense flesh and a nutty, spicy flavor. Mildly sweet, this savory pear is often used in cooking. Aged white cheddar cheese has a bold, nutty flavor, a grainy, almost chalky texture and a tangy finish. With its denser flesh and more savory flavor, the Bosc can stand up to the intense cheddar. The spicy-sweet pear flavor contrasts nicely with the cheese's tangy finish. Cabernet sauvignon is a bold wine with assertive fruit that contrasts with the aged cheddar and complements the sturdier flavor of the Bosc. Bosc/Parmesana Reggiano/barberesco. Pear ' mildly sweet, mildly herbaceous and savory. Cheese ' bold, sharp, creamy with well-developed flavors. Wine ' bold-bronze, mild herb nose, slightly acidic, big bodied. Bartlett/Saint Andre/ Brut Champagne (Pence's selection). Bartlett is a very juicy pear that is very aromatic with a smooth texture. It's the first pea that comes to mind when discussing pear flavors. Saint Andre cheese is a triple-cream cheese that is very smooth and buttery ' a very nice compliment to the sweet, juicy Bartlett. The subtle cheese flavor is ideal next to the aromatic pear. Brut Champagne is very dry, with a toasty, almost nutty flavor. It contrasts nicely with the richness of the cheese and the sweet flavor of the pear, without asserting itself so much that the other flavors are lost. Bartlett/Fontina cheese/merlot. Pear ' subtle aromatics; smooth texture. Cheese ' rich smooth texture, musty finish. Wine ' Chocolate-cherry-tobacco overtones; smooth to slightly bold finish. Comice/Stilton/ruby port (Pence's selection). Comice is the sweetest of all pears and a bit heavier in texture. It's an especially good dessert pear with full-bodied flavor. Stilton is a very strong blue cheese with a salty, slightly chalky or grainy texture. This cheese will contrast nicely with the sweet and strong pear flavors. Ruby port is a rich wine with ripe berry flavors that partner wonderfully with the sweeter pear. The Port's rich body contrasts with the strong forward texture of the blue cheese. Comice/Roquefort/ sauternes. Pear ' smooth and sweet, full flavors. Cheese ' sharp, rich, musty, mellow finish. Wine ' bold, rich body, tannic, smooth finish. Forelle/port salut/dry riesling (Pence's selection). Forelle pears are small but very juicy with a mild, sweet flavor. Even when ripe, the pears keep a crisp texture. Port Salut is a semi-soft cheese with mild, nutty flavor and a creamy texture ' a nice complement to the pear's juicy flavor and crisp texture. Dry Riesling is a fruity wine that blends very well with the mild pear flavor and the nutty flavors of the cheese. The dry finish of the Riesling prepares your palate for the next delicious bite of pear and cheese. Forelle/Maytag blue/late harvest riesling. Pear ' sweet, mildly grainy, juicy. Cheese ' buttery, smooth flavor, slightly acidic, cream finish. Wine ' sweet, apricot tones, buttery. Seckel/Fontina/pinot noir (Pence's selection) Seckel is the smallest regional variety; a very sweet and very juicy pear. Fontina is a semi-soft cheese with a slightly pungent aroma and flavor and a very creamy texture. Pinot noir is a medium body wine with forward fruit and a soft finish. Tones of blackberries and a somewhat floral aroma make this a lovely wine to showcase the sweet, juicy pear and the creamy texture of the cheese. Seckel/beaujolais/Havarti. Pear ' very sweet, rose hip tones. Cheese ' creamy, dense, subtle herb. Wine ' floral, green pepper, lavender nose. Red Bartlett/brie/reserve Chianti (Pence's selection). Red Bartlett is a mild pear with a soft, aromatic pear aroma and flavor. It is very juicy when ripe. Even when ripe, the Bartlett has a pleasing texture; neither too soft nor too grainy. Brie is a mild cheese with a very creamy texture. Brie has a slightly nutty flavor. When riper, it has a bit stronger flavor and aroma. Reserve Chianti is a full-bodied wine with a softer finish than the more rustic Chianti Classico. This wine has an earthy, slightly fruity flavor, with a soft but slightly tannic finish. The earthy flavors highlight the earthiness of the Brie's rind, and blend very well with the aromatic pear flavor. The slightly tannic finish cuts through the creamy texture of the cheese and the sweet flavor of the pear. Red Bartlett/ Stilton/ tawny port. Pear ' smooth texture, aromatic. Cheese ' creamy, smooth finish, buttery, low acidic. Wine ' sweet, rich body, currant overtones, prune nose. Jan Roberts-Dominguez is a Corvallis food writer, cookbook author and artist. Readers can contact her by e-mail, at [email protected]. MailTribune.com Writer Posted Feb. 2, 2005 at 2:00 AM Updated Dec 18, 2010 at 11:40 AM » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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