Small Plate Pairing at Folin Cellars

This month’s Upper Rogue Wine Trail’s “Roam the Rogue” event gave seven wineries the chance to showcase their featured varietals for wine lovers throughout the day. The added benefits for winery visitors were the small plate food pairings created by their staff, often using local ingredients.

Asparagus, Leek, & Goat Cheese Quiche with Crispy Curried Chickpeas
Asparagus, Leek, & Goat Cheese Quiche with Crispy Curried Chickpeas (recipe below). Image: Barb Magee

First up in our series of tasting notes and winery recipes of small plates is this flavor-packed ethnic offering of a spring quiche and curried chickpeas by General Sales Manager, Carole Stevens and Jillian Garrett, Ambassador Club and Direct to Consumer Programs Manager at Folin Cellars in Gold Hill, Oregon.

Between them the recipes for these dishes were developed (and hundreds of samples baked!), sourcing free-range, farm fresh chicken and duck eggs from Apothecary Farm in the Applegate Valley for the quiche. The chickpeas were a surprise element to the pairing, which brought just the right crunchy component and heat profile.

Small Plate: Asparagus, Leek, & Goat Cheese Quiche with Crispy Curried Chickpeas 

Perfect Pairing: 2014 Folin Cellars Viognier                              

The 2014 Viognier, aged in 70% stainless steel drums and 30% neutral French Oak, is a true example of this classic Rhone variety.  Redolent with reminders of summer, it is heavy on stone fruit aromas and tropical fruit notes dominate the nose.  Ripe quince, honeydew, and a hint of caramel round out the refreshing and delicate palate.  The finish is dry and crisp.  Viognier is a wine to be consumed in its youth, mostly because of its low acidity.



3/4 cup plus 2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 cup chilled butter, cut into small pieces

1 tablespoon ice water

Cooking spray


2 tablespoons butter

12 ounces asparagus, chopped

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 cup sliced leeks

4 ounces soft goat cheese (such as chevre), crumbled

3 large eggs

1 large egg yolk

3/4 cup 2% reduced-fat milk

Dash of grated fresh nutmeg


  1. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add 1/4 cup chilled butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball).
  2. Preheat oven to 425°.
  3. Press dough gently into a 4-inch circle on plastic wrap. Cover and chill 20 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
  4. Remove 2 sheets of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate lightly coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan; fold edges under and flute. Line pastry with foil; place pie weights or dried beans on foil. Bake at 425° for 15 minutes or until lightly browned. Remove weights and foil. Reduce oven temperature to 350°. Bake crust an additional 5 minutes or until pastry is golden. Remove pan from oven, and cool on a wire rack.
  5. To prepare filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add asparagus to pan. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over asparagus; sauté 8 minutes or until crisp-tender, stirring frequently. Add leeks; sauté 2 minutes or until asparagus just begin to brown. Remove from heat. Spoon asparagus mixture into prepared shell in an even layer. Arrange goat cheese in an even layer over asparagus mixture.
  6. Combine eggs, egg yolk, and milk. Stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and nutmeg. Pour custard into pie plate. Bake at 350° for 30 minutes or until quiche is almost set in the center. Remove from heat, and cool 5 minutes on a wire rack before slicing.


Small plate: Crispy Curried Chick Peas

Perfect pairing: 2013 Folin Cellars Grenache               

Sourced from their Estate Vineyard, the Grenache thrives in the hot, dry climate of Southern Oregon. With just over an acre of Grenache planted on a west-facing hillside, the unique terroir provides ideal growing conditions for this classic Rhone variety.   The 2013 Grenache is fruity, with flavors of sweet, ripe red fruits and berries.  It has a spicy component that stands up to the curry.


One 15.5 ounce can chickpeas (aka garbanzo beans)

1 teaspoon olive oil

1 teaspoon honey or agave nectar

1 teaspoon Dijon mustard

½ teaspoon curry powder

Sea salt to taste


  1. Preheat oven to 400 degrees.
  2. Rinse chickpeas in a colander and pat dry, removing excess skin if desired.
  3. Place them on a baking sheet covered in aluminum foil in a single layer.
  4. Bake for 20 minutes.
  5. While chickpeas are baking, combine the remaining ingredients, except salt, in a small bowl.
  6. Remove chickpeas from oven and toss to coat with curry mixture.
  7. Return chickpeas to oven and cook for 10-15 minutes more or until crisp and they “rattle” in the pan when shaken. Check after 10 minutes and jiggle pan to move them around to ensure that bottoms do not brown excessively.
  8. Remove from oven and sprinkle with salt, if desired.
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