Willamette Valley Vineyards

     Thursday October 18, 2012

Reservations Closed
Course Pairing / Description Wine
Appetizer Course Chicken and Sun Dried Tomato Crepe basil and white cheddar cheese sauce
This is a bright, fruity, wine with a refreshing style showing aromas of pear layered over a light citrus backbone and also complemented by some honeydew and green apple. You will notice the creamy nature and nicely balanced acidity. Flavors open with fresh green apple, complemented by a bold minerality and notes of tropical fruit, leading into star fruit flavors in the finish with just a hint of sweetness. The small addition of Pinot Blanc, picked very ripe, contributes to this classic Oregon style and Muscat adds flowery sweetness while the barrel fermented portions of the Pinot Gris add a kiss of toast and richness. This wine is a quintessential match for salmon. Wonderful with cheese, shellfish, chicken, salads and white fish. Serve chilled and allow to warm in the glass for optimal enjoyment. “Light and tangy, showing citrus and pear flavors at modest levels. Drink now.” 85 pts, Wine Spectator . 		Willamette Valley Vineyards 2010 Pinot Gris
Hors D’ Oeuvres Harissa Spiced Seared Shrimp Skewers Honey and meyer lemon vinaigrette Apple and Gorgonzola Waldorf Salad Shooter Red onions, walnuts and fresh basil in sweet celery salt dressing
This is a stylistic vision of a Germanic Riesling. A semi-sweet bodied wine with a beautiful nose that opens with aromas of fruit cocktail and pear, followed by lighter notes of citrus skin and honeysuckle. Your sip is complimented by flavors of green apple and stone fruit that lead into a creamy mouthfeel. You will taste a sweet and sour notes that are supported by a crisp acidity, leading into the finish. Great by itself, or try serving this wine with light, creamy pastas, chicken in brown mushroom sauce or seasonal fruit desserts like pineapple upside-down cake. Serve well chilled on the table and allow to warm in your glass for optimal enjoyment of aromas and flavor. "Soft and appealing, brimming with peach and floral character, nestling easily into the long, off-dry finish. Drink now through 2013." 89 Points, Wine Spectator 		Willamette Valley Vineyards 2011 Riesling
Beef Course Beef Tenderloin and Mushroom “Wellington” Puff pastry cup with crimini mushrooms, caramelized onions red wine reduction and shaved parmesan
This Pinot is as refreshing as liquid fruit salad in a glass! This wine opens with vibrant and explosive aromas of cherry and raspberry that leap from the glass and aromas of red and dark fruits, hibiscus and melon highlighted by leathery cigar and tobacco overtones. The mouthfeel is soft, juicy and well-rounded with fresh acidity. The velvety tannins focus on a silky mouthwatering finish, inviting the second sip. Jim Bernau, calls this wine, "Pinot Noir Candy!” This is a very versatile wine, wonderful by itself or with cedar plank salmon, a filet with cherry reduction sauce or salad with dried cranberries and hazelnuts. A welcome guest to your Summer BBQ or tailgate. If you crave for something sweeter, pair it with a berry Crème Brule. "Fresh and straightforward, this wine's strawberry scent is grounded by a fine, earthy background. The whole-cluster fermentation reflects the style of Beaujolais in its simple attack and brisk acidity. A charming red for chilling. Best Buy" 90 Points, Wine & Spirits. 		Willamette Valley Vineyards 2011 Pinot Noir Whole Cluster
Pork Course Rosemary, Maple and Dijon Glazed Pork Belly Roasted red grape and pinot noir reduction with grilled zucchini and squash
2008 Pinot Noir Estate The 2008 Estate Vineyard Pinot Noir is an elegant wine that truly expresses the terrior of the three unique vineyard sites within the Willamette Valley that contribute to this bottling. Aromas of cherry, pie spice, nuts and plum, are complimented by just a hint of brown sugar sweetness on the nose. A sweet entry with flavors of tart red cherry, raspberry, orange peel, black pepper and dark chocolate. A lively, spicy sip with mouthfilling body, lively acid and balanced, round tannins. The finish is long, juicy, and just a little spicy. Appealing now but will further reward those who cellar this wine. Drink now through 2016. Goes great with just about any special meal you’re cooking. Salmon, mahi mahi, chicken, veal and lightly sauced pasta dishes are ideal, but with its powerful undercarriage, it can also support a grilled steak. "Slightly rustic and woodsy, this wine has a smoky savor, an earthy top note over grilled cherry scents. The firm, weighty tannins have the structure to reward cellar time; then serve with duck confit." 92 Points, Wine & Spirits. "Light and fragrant, with some density to the black cherry and fresh orange peel aromas and flavors, weaving in a brewed tea note as the finish persists against refined tannins. Drink now through 2018." 90 Points, Wine Spectator. 		Willamette Valley Vineyards 2008 Pinot Noir Estate
Dessert Course Wine Poached Pear and Vanilla Bean Cheesecake Nutmeg scented whipped cream and lightly sweetened tangerine coulis
This wine's refreshingly tangy acidity is balanced with sweet, explosive aromas of ripe peach, citrus, a hint of nutmeg and flavors of rich peach cobbler. This near perfect balance of fruit and fresh acidity with a slight effervescence balances the sweetness and cleanses the palate. The semi-sparkling bubbles also contribute to a stimulating mouthfeel. The finish is lively, clean and fresh, inviting another sip. Great by itself on the patio. The perfect wine for brunch or dessert, and also a good match with creamy cheeses and fruit salads. Serve ice cold (to preserve the CO2 bubbles) in a champagne flute and watch the bubbles tickle your nose. For as fun as this is, it's a seriously well-made wine that is low in alcohol (6.5%) and high in enjoyment. Rated "Outstanding" by Wine Press Northwest magazine. Produced by Willamette Valley Vineyards under its Tualatin Estate label. From the Wine Press Northwest: "This spritzy white wine starts with lovely floral aromas and tangerine and citrus flavors. It has an intriguing orange spice character. Won gold at the Northwest Enological Society judging." 		Willamette Valley Vineyards 2010 Tualatin Estate Semi Sparkling Muscat