Thursday, April 10, 2014 6:30 pm
Join us Thursday April 10, 2014 as we feature wines from the great Pacific Northwest: Oregon and Washingtion State. Although located next to each other the red wines of these two states are completely different. Pinot Noir is king of Oregon’s Willamette Valley, where the cooler climate lends itself to this often finicky varietal. The warm dessert climate in Eastern Washington State lends itself to Cabernet Sauvignon, Merlot and Syrah varietals.
In 1968 there were two wineries located on twenty-five acres of land devoted to pinot noir in the Willamette Valley AVA. Today there are over 300 wineries, 500 growers and 10,500 acres planted with pinot noir in sixteen AVA’s in Oregon. Our pre-dinner tasting will feature six pinots noirs from different AVA located in the Willamette Valley.
There birth of the Walla Walla wine industry occurred in the 1970s Leonetti Cellars was founded on 1-acre of Cabernet Sauvignon and Riesling. The winery gradually expanded and achieved worldwide recognition as it became one of Washington’s most sought-after cult wines. Today there are over 100 wineries and eighteen different grape varieties planted in Walla Walla.
Founded in 1989 Andrew Will Winery specializes in single vineyard red blends. They produce about 4500 cases a year. The blends are made from Cabernet Sauvignon, Merlot and Cabernet Franc, all varieties grown in Washington.
L’Ecole No 41 is a second generation, family-owned artisan winery. Founded in 1983, they are the third oldest winery in the Walla Walla Valley. As a traditional brick and mortar winery, they grow and produce 100% of their wines. Their focus is on terroir-driven, distinctive, and expressive wines. This is achieved by nearly thirty years of winemaking experience combined with dedicated, long-term relationships with some of the oldest and most proven vineyards in the Walla Walla and Columbia Valleys.
Oregon Pinot Tasting
Duck Rillette, Prosciutto Ham, Relishes and Crostini
Cream of Dubarry Cappuccino, Goat Cheese Espuma
An amuse bouche of cream of cauliflower soup, topped with a goat cheese foam, finished with freshly-grated nutmeg.
Pinot Gris, Bethel Heights, Willamette Valley, Oregon, 2012
Oxtail Raviolis, Truffle Butter Sauce
Raviolis filled with oxtail, garnished with wild mushrooms, flavored with a White Alba Truffle butter sauce, with shaved aged Parmigiano-Reggiano Cheese.
Red “Ciel du Cheval”, Andrew Will, Horse Heaven Hills, Washington State, 2010
Red “Sorella”, Andrew Will, Red Mountain, Washington State, 2010
Roasted Cervena Venison Loin, Huckleberry Venison Jus
Roasted venison loin, chestnut mousseline, finished with a venison and seasonal mountain huckleberry venison glace de viande.
Merlot, Leonetti Cellars, Walla Walla, Washington State, 2011
Sangiovese, Leonetti Cellars, Walla Walla Washington State, 2008
Braised Kobe Beef Short Rib, Applewood Smoked Bacon Glace de Viande
Braised short rib, served in its natural juices with an applewood smoked bacon glace de viande, over stewed lentils with a jardinière of root vegetables, garnished with a radish curl.
Syrah, L’Ecole No 41, Columbia Valley, Washington State, 2010
Cabernet Sauvignon, Woodward Caynon “Artist Series”, Walla Walla Valley, Washington State, 2010
Washington State Black Currant Sorbet, Almond Tuile
Freshly made black currant fruit sorbet, served over an almond tuile and sauced with a black currant coulis.
Framboise, Pacific Rim Wines, Washington State
[fblike style=”standard” showfaces=”false” verb=”like” font=”arial”]