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February Wine Dinner in Sunriver

Date: Fri, Jan 31, 2014 Winery Blogs

Please join me thisFebruary for a wine dinner atThe Grille at Crosswater in Sunriver. Chef Jason Greene will be creating a distinctively Northwest 6-course mealto pair with our classic Willamette Valley Vineyards wines. The cozy, wood-clad dining room will be an excellent backdrop for an evening of storytelling and celebration. I have included the event details and a sneak peak of the menu below.

I lookforward to seeing yousoon.
Warm regards,

Jim Bernau-Headshot


The Grille at Crosswater Wine Dinner
Friday, February 28th at 6:30 pm
17600 Canoe Camp Drive
Sunriver, OR 97707
Cost: $69 per person
Seating is limited. Please call541-593-3400for reservations.

Eagle Point Oysters on the Half Shell with Mignonette and Pickled Shallots
Salmon Cavier with Sour Cream and Rye Crisps
Boursin Cheese and Crushed Pistachio Encrusted Red Grapes
2012 Gruner Veltliner

Grilled Northwest Steelhead with Butternut Squash and Herb Risotto, Chives and Radishes
2012 Pinot Gris

Seared Alaskan Halibut with Herbed Nage, Sea Salt, Carrots and Roasted Brussels Sprouts
2011 Dijon Clone Chardonnay

Wilted Kale and Heirloom Beets, Goat Cheese, Portobello Mushroom Crisps, Bacon with Blood Orange Vinaigrette
2012 Whole Cluster Pinot Noir

Petite Filet Mignon with Whipped Boursin, Potato and Wild Mushroom Croquette, House-made Worcestershire Sauce, Beet Chips and Parsnip Purée
2010 Griffin Creek Cabernet Sauvignon

Muscat Poached Pear Tart with Lemon Sorbet, Mint and Crystallize

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Wine Club Exclusive SOUPer Bowl Party

Date: Tue, Jan 28, 2014 Winery Blogs

Just a reminder thatour Wine Club exclusive SOUPer BowlParty is this Saturday at our Estate Club Room and McMinnville Tasting Room. The Super Bowlwill not be the only great match-up of the weekend. Join usbefore the big game, Saturday, February 1st from 11 am - 6 pm,for a wine and soup showdown.

Estate Club Room
Winery Chef, Eric Nelson will be preparing seafood chowder, smokey bison chili and mushroom bisque to matchup perfectly with three of our award-winning wines. For every bottle purchasedyou will receive a raffle ticket. Raffle tickets will enter you to win a free night stay in our new Winery Guest Suites!

McMinnville Tasting Room
Stroll historic downtown McMinnville then come meet our new Tasting Room Manager, Katie Boyer, and warm up withthree soups prepared by The Sage Restaurant. Their hearty broccoli cheese, creamy mushroom and beef barley are perfect pairings to our classic Oregon wines.

The wine and soup flight is $10 for Club Members. RSVPs are strongly encouraged for soup preparation, but walk-ins will be welcomed. To reserve your spot, call 503-588-9463 or emailwineclub@wvv.com.

Don’t forget to support your favorite team by wearing their colors!
Elyse Stoller

Elyse Stoller
Wine Club Manager

Wine Club SOUPer BowlParty
Saturday, February 1, 2014 from 11 am - 6 pm
$10 per Club Member includes wine and soup flight
Please call 503-588-9463 or emailwineclub@wvv.comfor reservations.
Estate Club Room
8800 Enchanted Way SE
Turner, OR 97392

McMinnville Tasting Room
311 NE Third Street
McMinnville, OR 97128

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James Beard "Made in Memphis" Preview Dinner

Date: Tue, Jan 28, 2014 Winery Blogs

This April, seven Memphis-based Chefs will travel to the James Beard House in New York to showcase a dinner representing Memphis, Tennessee. Growing up in Memphis, I amno stranger to thisstyle of cooking and amthrilled to have been selected to feature our Willamette Valley Vineyards wines at this historic event. Before the trip, join us onSunday, February 16thfor a "Preview Dinner" in downtown Memphis showcasing the dishes that will be served at the James Beard Dinner. I have included the event details and full menu below.

I look forward to seeing you there!

Don Crank

Don Crank III

James Beard "Made in Memphis" Preview Dinner
Sunday, February 16th, 6 pmHors D'oeuvres and7 pmDinner

Felicia Suzanne's Downtown Memphis Restaurant
80 Monroe Avenue, Suite L1
Memphis, TN 38103
Cost: $150 per person plus tax and gratuity
Seating is limited. Please call 901-523-0877 for reservations.


Hors D'oeuvres
"Oreille de Cochon" Boudin, Beignet Dough, Mennonite Cane Syrup - ChefMiles McMath

Smoked Berkshire Pork Belly, Watermelon Rind Kimchi, Plum Glaze - Chef Ryan Trim
Donnell Beef Tartare, Tarragon, Bone Marrow - Chef Patrick Reilly
Crispy Fried Mushroom Tacos with Salsa Verde - Chef Jonathan Magallanes

Chow Chow Deviled Eggs with Flo's Tomato Jam - Chef Felicia Suzanne Willett

Willamette Valley Vineyards 2011Founders' ReservePinot Blanc

Tennessee Berry Patch, a spirited representation of local bounty using Prichard's Distillery Spirits,fresh West Tennessee herbs, fruits, honey and produce

Creole Bronzed Lemon Fish, S0ft-Shell Crawfish, Butterbean Farrotto, Sauce Ravigote - Chef Miles McMath
Robert Turner Wines Chardonnay Dutton Ranch Vineyard

Stone Crab and Shrimp Pirlau, Allen Benton's Smoked Ham,Earth Sprung Farm Jasmine Rice, Butternut Squash, Mustards - Chef Ryan Trim
Argyle Nuthouse Chardonnay

Tennessee Pork, Sugar Glazed Carrots, Sorghum Sauce and Sorghum Popcorn, Tobacco Onions - Chef Patrick Reilly
Willamette Valley Vineyards 2012 Bernau Block Pinot Noir

Pollo en Mole Verde with Pumpkin Seed Tomatillo and Fennel Served on a Tostada -
Chef Jonathan Magallanes
Robert Turner Wines Cabernet Franc Napa Valley

Veal Breast with Ricotta, Favas, Tono di Chianti, Morels, Asparagus, Bone Brodo - Chefs Andy Ticer, Michael Hudman and Ryan Jennings
Tallulah Wines Bald Mountain Syrah

Classic Butter Roll, Prichard's Dark Rum Sauce, Spiced Pralines, Buttermilk Brown Sugar Ice Cream - Chef Felicia Suzanne Willett
Housemade Vin d'Orange

Take Home: Petite Jugs of New Orleans Milk Punch w/Cornmeal Madalines - Chef Felicia Suzanne Willett

- - -

The talented chefs include Jonathan Magallanes of Las Tortugas, Miles McMath of St. Jude Children's Research Hospital, Patrick Reilly of Majestic Grille, Andy Ticker, Michael Hudman and Ryan Jennings of Andrew Michael Italian Kitchen and Hog & Hominy, Ryan Trim of Sweet Griss, Sweet Grass Next Door and Southward, and Felicia Suzanne Willett of Felicia Suzanne's.

Each course has been meticulously paired with wine and Tennessee-based cocktails by mixologist Michael Huges of Joe's Wine & Liquors.

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Free Romeo & Juliet Performances this Weekend!

Date: Tue, Aug 13, 2013 Winery Blogs

Please join us for a special three-night performance ofRomeo & Julietpresented by the Willamette ShakespeareCompany. These full-lengthcomplimentary performancespair perfectly with our award-winning Pinot Noirs to create a memorable Summer evening.

Friday, August 16that 7 pm
Saturday, August 17th at 7 pm
Sunday, August 18that 6 pm

Wines by-the-glass and bottle will be available for purchase.Picnics for twoincluding cured meats, local cheese, baguette, fruit and dessert will be on salefor $20.

All ages welcome. Admission is complimentary.We will be donating 10% of all wine proceeds back to the
Willamette ShakespeareCompany for their continued community service. Since this is a free event, Riedel stemware is not included and will be requested to be returned after use.

Lawn seating is available on a first-come, first-serve basis. Low chairs and blankets welcome.We recommend you arrive early to claim prime seating.

For more information, please call 503-588-9463 or visitwww.willametteshakespeare.org.

I look forward to seeing you here!

Mauri Osborne

Mauri Osborne
Tasting RoomManager

Willamette ShakespeareCompany's mission is to produce and perform quality classical theatre, free of charge for the purpose of education, enrichment, and entertainment to residents of Oregon's WillametteValley.

This is the full-length performance of Romeo & Juliet. Approximate run time is 2.5-3 hours.

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"Why I Love Oregon Pinot Noir" 2013 Contest Winner

Date: Fri, Aug 9, 2013 Winery Blogs

9th annual“Why I Love Oregon Pinot Noir” Contest Winner

(Turner, Ore. – August 9, 2013) – Willamette Valley Vineyards (WVV) has just concluded its annual “Why ILove Oregon Pinot Noir” contest. WVV asked Pinot Noir lovers from around the country to tell them “Why I LoveOregon Pinot Noir.” The most creative entry was chosen to win an all-expense-paid trip to Oregon Wine Country andWillamette Valley Vineyards.After sifting through many photos, videos and stories, a small committee within the winery chose the winningentry.
The winner, Rick Dyer of South Carolina wrote:

When I taste wine, there are many to choose
I've tried them all, had nothing to lose.

But some are too heavy and some are too light
Others too bitter with way too much bite

I prefer a wine that pairs well with food
And also for sipping if that is my mood

Now I have found a wine that's just right
It's wine's version of love at first sight

Nothing's quite like it, its one of a kind
I love all its flavors, what a great find

Just a bit lean and with plenty of grip
Perfect with food or even a sip

With distinctive aromas of earth, oak and spice
Very intriguing and ever so nice

Whenever I taste it I sense a high score
And look in my cellar to see if there's more

Always elegant and with lots of finesse
Why it's this way I only can guess.

Perhaps it's the soil or even the seasons
Or maybe the winemaker is really the reason

Perhaps it is magic or something not clear
How does it happen here every year?

"The Willamette Valley is my absolute favorite wine region.” said Rick, “I actually grew up in Oregon and am soexcited to visit Willamette Valley Vineyards, especially since I hear their remodel and barrel room expansion isexpected to be done by the time we arrive.”

Entries for next years “Why I Love Oregon Pinot Noir” contest will be accepted on May 1stthrough June 30th, 2014.

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Passport to Pinot Weekend in McMinnville!

Date: Wed, Jul 24, 2013 Winery Blogs

972293_406966842755898_1083298962_nPlease join us at ourdowntown McMinnville Tasting Room forourPassport to Pinot Weekendthis Saturday and Sunday, July 27th & 28th, from 3-7 pm.

We have invited 3 guest winemakers to showcase their wines alongside our Pinot Noirs for the International Pinot Noir Celebration (IPNC) weekend. Taste 12 wines from 4 premier wineries, enjoy live music, and food pairing oftheWild Mushroom Risotto from Chef Chris Czarnekiof The Joel Palmer House Restaurant.

Special guest winemakers include Jesus Guillen of White Rose Vineyard andhis new label Dreamcatcher (debuting three Pinot Noirs), Todd Hamina of Biggio Hamina Cellars and Rick DeFerrai of DeFerrari Wines.

Entry is $25 per person (refunded with 3 bottle purchase),$15for Wine Club Members and their guests (refunded with 2 bottle purchase).

The town will be buzzing from the International Pinot Noir Celebration, so we hope to continue the celebration with you then!


Kendra Wells
McMinnville Tasting Room Manager

Saturday & Sunday, July 27 & 28th from 3-7 pm
Passport to Pinot Weekend!
Willamette Valley Vineyards Tasting Room in McMinnville
Admission is $25, $15for Wine Club Members
300 NE Third Street
McMinnville, OR 97128

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Stephen Tanzer's International Wine Cellar Scores

Date: Tue, Jul 23, 2013 Winery Blogs

Stephen Tanzer's International Wine Cellar has given us plenty of reasons to celebrate with their review of our 2010 Pinot Noirs. Five of our wines have been rated 90 points or higher.

2010 Willamette Valley Vineyards Pinot Noir Signature Cuvee Willamette Valley

($50) Light red. Ripe raspberry and floral scents are lifted by a note of white pepper and a hint of musky herbs. Dusty and taut on entry, then sweeter in the mid-palate, offering tangy red fruit flavors and a touch of bitter chocolate. Closes with very good cling, a bright mineral edge, and silky, fine-grained tannins.

2010 Willamette Valley Vineyards Pinot Noir Bernau Block Willamette Valley

($45) (12.5% alcohol): Bright red. Vibrant, floral aromas of redcurrant, wild strawberry, Asian spices and white pepper. Lithe and precise, offering bracing red berry and blood orange flavors and a touch of medicinal bitterness. Finishes clean and dry, with lingering red fruit and floral notes and very good persistence.

2010 Willamette Valley Vineyards Pinot Noir Tualatin Estate Vineyard Willamette Valley

($45) Vivid ruby-red. Smoky dark berry and cherry pit scents are energized by notes of allspice and clove. Vanilla and mocha notes come up with air and add sweetness to the fleshy black raspberry and cherry-cola flavors. Supple, open-knit wine with strong finishing punch and sneaky, fine-grained tannins adding shape and grip.

2010 Willamette Valley Vineyards Pinot Noir Hannah Vineyard Willamette Valley

($45) Vivid red. High-pitched aromas of red berries, fresh rose and Asian spices. Mineral-sharpened raspberry and bitter cherry flavors show a suave marriage of power and vivacity, with a zesty cinnamon quality adding bite. Finishes sappy and precise, with silky tannins and a lingering floral quality.

2010 Willamette Valley Vineyards Pinot Noir Elton Eola-Amity Hills

($45) Vivid ruby-red. Powerfully scented aromas of black raspberry, cherry-cola and smoky Indian spices, with a bright mineral overtone. Shows a suave blend of richness and energy on the palate, offering sweet dark berry and cherry compote flavors and bright orange zest and allspice nuances. Closes on a sweet blackberry note, with excellent focus and length and supple tannins.

2010 Willamette Valley Vineyards Pinot Noir Estate Vineyard Willamette Valley

($30) Light, bright red. Displays aromas of fresh red berries, pungent herbs and dried rose, with a mineral nuance adding lift. Tangy, focused and refreshingly brisk strawberry and rhubarb flavors show a bitter rhubarb quality and a hint of white pepper. Becomes sweeter with air and picks up a darker berry nuance that lingers on a smooth, focused finish.
Issue #169, July/August 2013
Reviewed by: Josh Raynolds

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Pre-IPNC Wine Dinner at The Joel Palmer House

Date: Fri, Jul 12, 2013 Winery Blogs

Please join us to kick off the International Pinot Noir Celebration (IPNC) with a special Winemaker's Dinner at The Joel Palmer House, known for their wild mushroom and Oregon truffle dishes that pair effortlessly with our classic Pinot Noirs.

IPNC is an annual event held in our Willamette Valley and famour around the globe as a mecca for lovers of Pinot Noir and northwest cuisine. Chef Christopher Czarnecki has put together an incredible menu to pair with our Single Vineyard Designate Pinot Noirs and limited bottles. I've included the menu below. Burgundy producer, Bernard Ambroise of Maison Ambroise, will also be pouring his white and red Burgundy that evening as an education and enjoyable comparison. The dinner will be served on the beautiful outdoor patio and gardens.

This will truly be a decadent evening to remember!

Don Crank - WVV

Don Crank III

Thursday, July25, 2013 at 6:00 pm
The Joel Palmer House
600 Ferry Street
Dayton, OR 97114
$150.00 per person, all-inclusive
For reservations, call 503.864.2995


Joe's Wild Mushroom Soup

Pan Seared Foie Gras over Brioche
with Candy Cap Mushrooms, Caramelized Onions and Quince Glaze

Heidi's Three Mushroom Tart

Angel Hair Pasta
with Butter and Truffle Poached Maine Lobster

Filet Mignon and Veal Demi Glace and Foie Gras

Assorted Candy Cap Mushroom Desserts and Artisanal Cheese

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Pinot & Pet Adoption!

Date: Fri, Jul 12, 2013 Winery Blogs

Please join us for Pinot & Pet Adoption Friday & Saturday,July 12th & 13thfrom11 am - 4 pmduring the Turkey-Rama community event. Homeward Bound Pets will be in our McMinnville Tasting Room with kittens and puppies looking for forever homes. Come downtown for the fair, consider adding a fury friend to your family and enjoy a glass of wine.

I hope to see you soon!


Kendra Wells

McMinnville Tasting Room Manager

Friday&Saturday, July 12th & 13th,11 am - 4 pm
Willamette Valley Vineyards McMinnville Tasting Room
300 NE Third Street
McMinnville, OR 97128

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Celebrate Father's Day at the Vineyard!

Date: Tue, Jun 11, 2013 Winery Blogs

We will be hosting aFather's Day celebrationthis Sundayat the vineyard and we would love to see you! Enjoy wine tasting of our award-winning Pinot Noirs, live music12-4 pmby father/son acoustic duo Brian Sterns & Son, lawn games, and food pairings.

Loustic Catering will be offering:
Pulled Pork Sliderswith Southwest-Style Slaw
Chicken Sliders with Caper Aioli and Slaw
Charcuterie & Cheese Plates
Strawberry Shortcake

Admission is complimentary. Wine tasting flights and food pairings will beavailable for purchase. This is a family-friendly event withno reservationsrequired, so bring Dadout and relax!

Baxter and I hope to see you then!
Matt and Bax

Matt Boyington & Son, Baxter

Father's Day at Willamette Valley Vineyards
Sunday, June 16th
11 am - 6 pm

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Join us for the Five Star Sensation event in Cleveland!

Date: Thu, Jun 6, 2013 Winery Blogs

Five Star Sensation is a phenomenal celebration of food and wine benefiting University Hospitals Seidman Cancer Center. Headlined by Celebrity Chef and Restaurateur, Wolfgang Puck, this culinary extravaganza is the most unique benefit in Cleveland, Ohio.

Willamette Valley Vineyards is honored to be participating in this event along with world renowned chefs and vintners serving their finest!

Please join our Head Winemaker, Don Crank III, at the Five Star Sensation Event where he will be serving world class Oregon Pinot Noir to be paired with the finest delicacies from across the country.

We hope to see you there!

Caitlin Rich

Caitlin Rich
Senior Wine Ambassador


Saturday, June 15, 2013 at 7 pm - Midnight
Cuyahoga Community College, Eastern Campus
4250 Richmound Road
Highland Hills, OH 44122
For more information, call the Five Star Sensation office at 440.446.0713 or email: FiveStar@UHhospitals.org.
Corporate sponsorships available at $100,000, $50,000, $25,000, $10,000 and $6,000.
Individual tickets available at $1,500, $1,000, $600, and $300.

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Win A Trip to Oregon Wine Country!

Date: Mon, Jun 3, 2013 Winery Blogs

We are once again asking Pinot Noir lovers from around the country to share "Why I Love Oregon Pinot Noir." The most creative entry will win the Grand Prize of an all-expense paid trip for two to Oregon Wine Country and Willamette Valley Vineyards (valued at $4000).

You are invited to submit your short essay, photo, video or artwork. Visit www.wvv.com/contest for the official rules and to enter the contest. Entries can also be physically mailed to the winery. The contest runs June 1st through July 31st and the winners will be announced on August 9th at www.wvv.com.

In our 30 years, we have found many reasons to love Oregon Pinot Noir. We look forward to seeing the entries and extending an unforgettable Oregon Wine Country experience to the winner.

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Pinot Noir Guest Appearance on GRIMM

Date: Thu, May 23, 2013 Winery Blogs

NBC's hit show, GRIMM, aired its season 2 finale last night and our wine made a cameo near the middle of the episode!

They must love our wine- this marks the 4th time the show has used it while filming!

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Pairings: Steelhead Sliders with Whole Cluster Pinot Noir

Date: Thu, May 2, 2013 Winery Blogs

Our Whole Cluster Pinot Noir, because of its unique structure, is our most versatile food wine. It can pair with everything from pizza and barbecue to Thai and sushi. Our Chef, Eric Nelson, has crafted a seasonally-inspired recipe we hope you enjoy!

Roasted Garlic Dill Steelhead Sliders on Thyme Focaccia
pair with 2012 Whole Cluster Pinot Noir

Steelhead Patties
- 12 oz. Steelhead Salmon, ground
- 1 oz. Roasted Garlic Puree
- 1 oz. Fennel, small diced
- 1 oz. Red Onion, small diced
- 1/2 oz. Scallion, chopped
- 1/2 oz. Dill
- 1/2 oz. Garlic, fresh chopped
- 1/2 tsp Kosher Salt
- 1/8 tsp Pepper
- 1/4 cup Panko
- Juice from 1/4 Lemon, Lime & Orange

Mix all ingredients into a mixing bowl except panko & juice. Mix well and then run through a meat grinder. Fold in juice and panko and form 8 - 2 oz. patties. Grill or sauté until desired doneness.

Thyme Focaccia - yield 15 oz.
- 1/4 cup Flour
- 1/4 cup Water
- 1/2 tsp Yeast

Add all ingredients to a glass container and leave at room temperature adding 1/4 cup flour and 1/2 cup water every day to keep starter alive. Do not forget to feed starter daily. Use only glass or ceramic bowls.

- 1/2 lb. or 1 3/4 cup A/P Flour
- 1 1/4 tsp Yeast
- 1 tsp Salt
- 2 tsp Sugar
- 2 Tbsp Thyme
- 1 tsp Orange Zest
- 4 oz. Starter
- 4 oz. Water

Preheat oven to 400 degrees. In a mixing bowl with a dough hook, add all ingredients and mix for 5 minutes. Let sit for 20 minutes to proof in a warm area. Punch down dough and form into 2 oz. balls. Cover with plastic and proof until doubled in size. Glaze with egg wash and bake for approximately 8 minutes or until starting to turn golden brown.

Top with bacon and mango salsa.

For more wine and food pairing ideas, we hope you join us at our Estate later in the year for the opening of Pairings at Willamette Valley Vineyards.

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