Keep it local…is the message. The Best of Oregon Food & Wine Festival features the very best of Oregon's culinary culture with world class wineries and celebrated food artisans.
Don't miss the 2nd Annual “Best of Oregon” Food & Wine Festival, scheduled for Saturday, August 14, from 5:00– 9:00 p.m. at the Reserve Vineyards and Golf Club in Aloha, Oregon.
Showcasing the very best of Oregon's culinary culture – 30 world class wineries and 20 food artisans will be presenting their goods for one night only. Tickets to the main festival are $30.00 pre-sale and $35.00 at the door and wines will be available for purchase!
Addtionally, theprogram includes a golf tournament prior to the festival. The tournament will be offered to a limited number of participants at an entry fee of $150 per personand includes access to all the day's festivities.
Best of Oregon aims to support and promote Oregon's local economy by encouraging patrons to support the local festival vendors. A portion of the proceeds from the golf tournament, sponsorships and festival fees, along with 100% of door prize ticket sales will benefit Doernbecher Children's Hospital Foundation.
This week’s featured pairing comes from a rare place on the dinner menu, the Salad Course. Salads are notoriously hard to pair with wine due to the fact that the dressings can overpower or often combine to create “odd” flavors in wine.
There are two things you can do to make your salads more “wine friendly”: First, you can use a citrus fruit, instead of vinegar for your acid.Secondly, add some cheese. Most cheeses, a grating of Parmesan, a quenelle of fresh goat or a wedge of Gruyere will do nicely to cut some of the sharpness off a salad dressing that can create those “odd” flavors in your wine.
All that being said, this week’s salad is Baby Spinach, Oranges, Dried Cranberries and Feta Cheese tossed with a Lemon Dressing. I’ve paired it with the 2008 Willamette Valley Vineyards Riesling. The wine is semi-sweet with apricot, tangerine, pineapple fruits, a touch of a stone/slate mineral quality and a healthy dose of acidity to balance the sweetness. Off-dry or semi-sweet wines like this one are my top choices for pairing with “wine friendly” salads. Cheers!
Forty-six restaurants, caterers, wineries and other beverage purveyors will donate their time, talent, and product for tasting from 4-7 p.m. for the 12th annual Chefs' Nite Out on Sunday, October 3rd.
Chefs' Nite Out is the major fundraising event for the Marion-Polk Food Share. Marion-Polk Food Share is a charity providing the bulk of the food supply to food pantries and meal sites in Marion and Polk counties. For more information, visit marionpolkfoodshare.org.
Lively entertainment will be heard throughout the venue starring The Severin Sisters, Mark Seymour, and Calico Jack.
Sponsors cover all of the costs so that 100% of the ticket sales go to help end hunger in our local area. Tickets are $65 and can be purchased by calling 503.581.3855, ext. 315. The 2010 participants include:
45th Grill @ Keizer Renaissance Inn
Adam’s Rib Smoke House, Salem
Airlie Winery, Monmouth
Alessandro’s Ristorante & Galleria, Salem
Amadeus Café, Salem
Amity Vineyards, Amity
J. Bella’sRistauranté, Independence
Bentley’s Grill, Salem
Bethel Heights Vineyard, West Salem
Bon Appetit at Willamette University (new)
Café Mam, Eugene (new)
Cascade Baking Company, Salem
Clemenza’s Italian-American Café, Albany (new)
Coelho Winery, Amity (new)
Creative Catering by Roth’s Fresh Markets, Salem
DaVinci Ristorante, Salem
First Burger, Albany (new)
Flight Deck Restaurant & Lounge, Salem
Grand Vines Wine Shop & Bistro, Salem
Griffin Creek, Turner
Hauer of the Dauen Winery, Dayton
Illahe Hills Country Club, Salem
Loustic Catering, West Salem
Morton’s Bistro Northwest, West Salem
Mystic Wines, West Salem
Odom Southern Wine & Spirits, Portland
Prudence Uncorked, Salem (new)
Rogue Ales & Spirits, Newport
Salem Keizer Culinary Students
Silver Grille Café, Silverton
Spirit Mountain Casino Cedar Plank Buffet, Grand Ronde
Spirit Mountain Casino Legends, Grand Ronde
Trinity Vineyards, Salem
Van Duzer Vineyards, Dallas
Vitae Springs Vineyard, Salem
Vitality Food & Spirits, Woodburn
Willaby’s Catering & Event Design, Salem
Willamette Burger Company, Salem (new)
Willamette Noodle Company, Salem
Willamette Valley Cheese Co., Salem
Willamette Valley Grill, Salem
Willamette Valley Vineyards, Turner
Witness Tree Vineyard, West Salem
Youngs-Columbia Distributing, Salem
Z’IVO Wines, McMinnville
Group a beautiful Fall evening with wine and cuisine at the 2009 Chefs' Nite Out
Please join our lovely Wende Bennette this Friday and Saturday at Tommy's Welcome Inn for the Jefferson Mint Festival. It will bea celebration with fun festivities, live music, BBQ, great wine and brew from 7 p.m.- midnight each night.
Our very good friend, Ginger Sanders, keeps the delicious recipes coming! This one is perfect for summer. Check out more of her adventures in 365 of Cooking with Alcohol.
Raspberry Pinot Noir Sherbet
Posted: July 21, 2010 - 8 AM By: Ginger Sanders
That ice cream maker is my favorite new toy. I went to the SummerFest in Bend and found my favorite wineries there. (That was expensive). Does it say I'm getting old when I don't buy any arts or crafts but make two trips to the car with boxes of wine?
So, you've heard me going on and on about Willamette Valley Vineyardswines. That's because they are GOOD. I'd been thinking on a red wine/raspberry sherbet (yes, not asorbet)and got to have a little brainstorming session with Sarah and Matt, the WVV show people.
We decided that the Whole Cluster Fermented Pinot Noirwould be a good choice for a fruit sherbet because, as it is fermented in stainless instead of wood, it is all fruit and nothing but the fruit.
It was a great idea. The sherbet is fantastic! ...and remember...."It's Willamette Dammit!" (Shhhhh…don’t tell them but I’m going to try and take some to share with them, to SunFest next week in Sun River!)
Raspberry Pinot Noir Sherbet
12 oz frozen raspberries
1 cup Pinot Noir (We used WVV Whole Cluster Fermented)
½ c sugar
1 c milk
In a small saucepan start the Pinot Noir heating. When it gets to a boil add the sugar.
Reduce for at least 10 minutes.
Add the raspberries and cook for another 10-15 minutes.
Set the pan aside to cool for at least 20 minutes.
Puree in a blender.
At this point if you like seeds leave them in, if not strain the stuff as there are A LOT of seeds.
Refrigerate until very cold (4+ hours or overnight)
Pour in ice cream maker.
Add the milk. (I know ...wine and milk? Don't think too much on it,just go on ahead.)
...and follow manufactures directions.
Pack it in something and stick it back in the freezer to completely freeze.
For the past 23 years, the International Pinot Noir Celebration (IPNC) has been uniting Pinot devotees from all corners of the globe in the spirit of friendship and the common pursuit of Pinot Noir in all its grand diversity. The 2010 IPNC will be held July 23-25th in McMinnville and will host over 60 international Pinot Noir producers, 50 top Northwest chefs, and guests for a memorable weekend of extraordinary tastings, educational seminars, unforgettable meals, and celebrating together in Oregon wine country. We are proud to be one of the featured wineries at this year's event. This is one of the most enjoyable wine weekends in the world. Tickets for IPNC are still available.
We will be hosting a Pre-IPNC dinner at The Joel Palmer House on Thursday, July 22nd at 6 p.m. titled, "Oregon Pinot Noir and Wild Mushrooms: The Perfect Pairing." Chef Chris Czernacki will be preparing an exquisite meal to complement seven of our wines, including many 2008 vintage Pinot Noirs that will be shown to the public for the first time at this dinner. Please join winemaker Don Crank as well as Dick and Betty O'Brien, the founders of Elton Vineyard (one of our best Estate Pinot Noir sources) at this exceptional evening.
Tickets are $95/person to attend the Pre-IPNC dinner. Seating is very limited. For reservations please contact The Joel Palmer House at 503.864.2995. TheJoel Palmer House is located at 600 Ferry Street inDayton, Oregon.
On Friday our Founder/Winegrower, Jim Bernau, gave a vineyard and winery tour to a team from KOIN Channel 6. It was a pleasure to host such a great group that were full of wine questions. Here Jim is telling the story of the humble beginnings of the Oregon wine industry.
This Thursday,July 15, from 5-7pm (PST), Pinot Noir isgoing tobattle it out on Twitter once and for all and we're placing the fate of the winner in your hands. The whole world will be watching when, for the first time ever, Pinot lovers gather from far and wide to participate in a #PinotNoir Twitter Community Tasting. The online community will be tasting, tweeting and voting for which Pinot Noir appellation they think produces the most mouthwatering, perfectly balanced and complex wines. The people will decide which region they want to see crowned winner at the end of the night.
During the tasting if you’re favorite Pinot is from Oregon, simply tag the end of your tweets with: #PinotNoir #WV and voila voila, you've voted… easy breezy.
#WV – Willamette Valley, Oregon #NV – Napa Valley, CA #RR – Russian River Valley, CA
#CN – Carneros, CA
#SB – Santa Barbara, CA
#SN – Sonoma Coast, CA #MN – Mendocino, CA #SC – Santa Cruz, CA #BU – Burgundy, FR #NZ – New Zealand #?? – Add your own!
The evening will culminate with tallying the votes and giving the winning wine region the hearty pat on the back they've worked so hard to earn—right there, directly in front of the online world, for millions of people to see! And yes, they will really be counting the votes. YOUR VOTE COUNTS, so vote (Tweet) often! Which region will emerge as the champion? You can probably guess who I'm rooting for - Go #WV!
We'll be offering "Industry Pricing" (30% off) onall online wine purchases during #pinotnoir Twitter Tasting! Coupon code WVVTWITTERTASTING. Valid July 15-16. Vist our online store to redeem.
Join classic car enthusiasts and wine lovers for a summer day at our estate vineyard with award-winning wine, hot cars, cash prizes, BBQ, and oldies music from The Flextonesthis Sunday,July 11th from 11:00 a.m.- 6:00 p.m.
Have you spent countless hours waxing, rebuilding, and maintaining your prized vehicle? If so, the Wine Country Cruise-In is the perfect event to show off all that hard work! Think your car is the hottest out there? Great prizes will be awarded to cars in four categories: Best Classic Car, Best Hot Rod, Hottest Paint Job, and Best in Show.
Admission is $5 and includes a Riedel wine glass. Admission for Wine Club Members is complimentary. There is a $10 entry fee per car for the contest. Awards will be announced at 4:30 p.m., and you must be present to win.
It is finally warm (hot even) in the Willamette Valley! Our vines are in heaven-leafing out vigorously. You may not be enjoying the toasty temps as much as the vines, so here are five suggestions for cooling down andfinding pleasure inthe weather:
5. It saddens me that alcohol doesn't freeze. If I could defy science I would make Riesling popcisles and eat them constantly. An alternative is to drizzle our Riesling over vanilla ice cream. The flavors of peach and pineapple in the wineare a delicious topping.
4. Try a "Mosquito." Semi-Sparkling Muscat Frizzanté served over ice with 2 generous squeezes of lime.
3. Wear white to repel thesun (note: white clothing will not repel red wine).
2. Our cellar is kept consistently at 55-60 degrees year round (it's underground), so come take a tour and then lounge in the shade of our picnic area with a glass of Pinot Gris or Rosé.
1. Come to our Wine Country Cruise-In this Sunday at the wineryfrom 11-6 p.m. to see "cool" cars.
We asked and you answered! Over 175 people, in approximately 100 words, submitted entries for the Why I Love Oregon Pinot Noir Contest. The contest ran from May 1, 2010 to June 30, 2010 with the winner selected by our winery staff. The winner will receive a 4 day, 3 night all expense paid trip to Oregon wine country. The trip will include VIP treatment at Willamette Valley Vineyards, great meals, great adventures and of course, great wine (retail value is $4000).
Congratulations to Bob Walsh from Indianapolis for his winning submission:
The first toast at my daughter's wedding. Celebrating my son's graduation from Business school. A family reunion spent at my son's restaurant. Peaceful evenings at home with my wife as snow falls. For me, Oregon Pinots define the moments in life worth savoring. The quiet moments and big momentous occasions surrounded by the people I cherish. The Willamette Valley has produced more than outstanding Pinots, they have created a lifelong accompaniment to the best moments of my life. Tasting notes not withstanding, Oregon Pinot Noirs are about life notes. A toast, to family and the moment.
We look forward to hosting Bob and creating more "moments" with him in Oregon. Thank you to all who participated!
Our Sustainability and Communications Manager, Caitlyn Kari, talks about our participation in the Carbon Neutral Challenge. The Carbon Neutral Challenge is a voluntary effort by Oregon wineries and vineyards to measure, track, and reduce their greenhouse gas emissions and overall environmental impact, with the ultimate goal of becoming carbon neutral. For more information visit http://www.cncwine.org/