Will Cook for Corks!

This article was recently written by Ashley Anne for Seattlest.com and I thought I would pass along the word and savings!

Not that we need an excuse to dine at any of Ethan Stowell's restaurants--hello, How to Cook a Wolf--but unloading our cork collection in the name of the environment and a newsworthy discount is as good as any. From November 1-December 31, pack your pockets and purses with corks to dine at any Ethan Stowell restaurant and receive one dollar off your check for every cork, up to 25.

Your corks will be contributed to the Cork Re-Harvest program, a cork recycling effort organized by Willamette Valley Vineyards, Whole Foods Market, WVV's Oregon and Washington distributors, the Rainforest Alliance, and Western Pulp Products.

Willamette Valley Vineyards is a pioneer in cork recycling. As the first winery in the world to be certified by the Rainforest Alliance for using 100 percent Forest Stewardship Council (FSC) certified cork, WVV is also the first winery to launch a cork recycling program of this kind--one with zero increase to its carbon footprint.

Cork is a renewable, biodegradable, and environmentally-conscious resource. It has the potential to completely disappear, as winemakers are increasingly turning to aluminum screw caps and plastic bottle stoppers while recycling cork is commonly neglected at the cost of preserving cork forestlands. Do your part and recycle your corks with the Cork Re-Harvest program, where donated corks will be transported to Western Pulp in Corvallis,Oregon and made into wine shipping containers.

Drink up, donate and dine with your corks at any Ethan Stowell restaurant: Tavolata, Union, How to Cook a Wolf and Anchovies & Olives. The discount honors up to 25 corks per table, now thru December 31, 2009. Valid on both drinks and food.

The Secret is Out! The Willamette Valley Vineyards Wine Center set to open!

One of the biggest challenges of recent months has been keeping the Willamette Valley Vineyards Wine Center a surprise! It has been a great project to watch come together and I am so confident that you will love the results! Here is the article from the Yamhill Valley News Register about the Wine Center:

Wine Center Opening in Downtown McMinnville

October 23, 2009

Next month, McMinnville’s Downtown Historic District will become home to a brand new business. It’s the brainchild of Jim Bernau, the founder and CEO of Willamette Valley Vineyards, and one of his employees, Meg Murray.

Always a man brimming over with innovative ideas, Bernau put together the state’s only stockholder-owned and financed winery operation in 1988. He then built it into the third largest winery in Oregon with distribution in all 50 states and seven foreign countries.

His latest venture, The Willamette Valley Vineyards Wine Center, combines elements that could only have been conceived by someone wearing the hats of both entrepreneur and industry booster.

Scheduled to open on Saturday, Nov. 21, at 300 N.E. Third St., the center is designed around “sustainability” — a commitment that runs deep in the Oregon wine industry.

Murray said they decided to locate in McMinnville because it is the perfect place to begin a wine adventure. She will manage a staff of eight, offering tasting, sales, interpretive displays and detailed information about North Willamette Valley wine country touring, lodging and dining.

Visitors will be able to take advantage of a concierge-style service wherein employees suggest possible touring alternatives, assist in planning itineraries, help make reservations and arrange appointments.

The center’s interpretive element sets it apart from other retail outlets. Visitors will be able to view displays explaining the region’s geology, complete with samples of actual soil types.

Enlargements of American Viticultural Area maps will give them a comprehensive perspective of key growing areas, as well as the extent and specific locations of vineyard development within them.

Bernau said they intend to explore the long-term potential of the Willamette Valley’s wine future. Within the super-AVA’s 3.3-milllion-acre boundaries, more than 100,000 still unplanted acres have been identified as well-suited to winegrapes.

That fact, along with all the attributes that brought Oregon’s wine pioneers here in the late 1960s and early 1970s, will be conveyed within the Center’s 2,800 square feet of floor space. Fittingly reflecting the fundamental “green” theme, the flooring itself is made from recycled cork.

On the left, as you walk through the front entrance, a large wall will feature a 9-by-5-foot area upon which will be projected ever-changing, wine country images, including photographs by award-winning photographer and author Janis Miglavs.

One particularly impressive feature is a 19-foot-long table designed to seat 20 people for formal tastings.
The massive wooden piece incorporates backless bench seating. It was custom made for the space out of reclaimed poplar.

The central focus, of course, will be on the local industry’s ecologically sensitive practices, including LIVE and Salmon Safe, as well as the values and benefits of organics and biodynamics. Though primarily concentrating on the North Willamette Valley, staff members will also be prepared to provide information on the industry statewide.

At any given time, as many as a dozen tastes of selected wines will be available from Willamette Valley Vineyards’ current portfolio. Tasting options will be divided into three categories.

The first category consists of a complimentary tasting of three to six wines, the second of a $5 tasting of three to six reserve wines and the third a $10 comparative flight giving tasters the opportunity to compare a Willamette Valley Vineyards wine with the same variety from four or five other local-area wineries.

Reserve tasting fees will be refunded with a purchase of $50 or more. And with proof of residency, all Yamhill County residents will receive an additional 5 percent discount.

Though the new facility in McMinnville is a one-of-a-kind in Oregon, this is not Willamette Valley Vineyards’ first venture into the promotion of wine tourism beyond its own facility in Turner, south of Salem on Interstate 5. In September, Bernau partnered with The Salem Convention and Visitors Association’s Travel Salem program to open a tasting room and retail sales outlet at the program’s Travel Café Visitors Center in downtown Salem.
“We wanted a partner that exemplified the best of the tourism industry — innovation, sustainability and an internationally recognized brand,” said Travel Salem CEO Angie Morris. “We got all of that and more with Willamette Valley Vineyards.”

Bernau described his newest contribution to the Oregon wine scene as “a gateway with a mission.” To reach as many people as possible in working toward fulfillment of that mission, Murray plans keep the doors open from 10 a.m. to 7 p.m. seven days a week.

http://www.newsregister.com/blogentry/41998-wine+center+opening+downtown+mcminnville

A Full Weekend of Celebrating!

What a weekend of celebrating! First, Halloween with spicy sushi, Tualatin Estate Frizzante, and going to go see the frightening Paranormal Activity in theaters. Then, on Sunday I went up to Portland for the Southern Oregon Wine Grand Tasting at the Governor's Hotel. The event featured 28 wineries from the Umpqua and Roque AVAs. It was a packed house and with the soaring popularity of Southern Oregon wines the room will need to be double the size next year.


I went to the event with exceptionally high expectations considering one of my favorite wines (EVER) is the Griffin Creek Syrah. And fortunately for me and the 400 others, the Southern Oregon Grand Tasting did not disappoint. I had a great time tasting the BIG reds and trying new-to-me varietals like Albarino. Plus, Southern Oregon has a knack for creating some fantastic blends like Claret and Gewurztraminer/Viognier . If you are curious about trying Southern Oregon wines I invite you to our Tasting Room where we pour our Griffin Creek label. All the fruit comes from the Griffin Creek Vineyards of Ashland, Oregon and the wine is made up here at our winery. Currently, we have an bright 2006 Viognier, a smoky 2002 Merlot, and juicy 2005 Syrah.


If you attended the event, I am so curious to find out what your thoughts and favorites were (please comment)! If you happened the miss the event this year, but want to catch it next year, check out http://www.sorwa.org/. I am pretty sure it is the first Sunday in November annually.

Toast to a Cure

Since October is Breast Cancer Awareness Month, I thought I would showcase one of my favorite products that benefits the fight against breast cancer:

THE PINK VINUM ROSÉ GLASS

Aren't they beautiful? I heard from one of our sales reps that him and his wife gave these glasses as gifts to their bridesmaids at their wedding. What a great idea!

For the third year, Riedel has created a special, limited edition glass to benefit Living Beyond Breast Cancer, a nonprofit organization dedicated to empowering all those affected by breast cancer to live as long as possible with the best quality of life.

The glass will be sold in sets of two for $59.00 (but I also found some online for $47.20 more details below), attractively packaged as a pair in a black box adorned by the pink ribbon synonymous with this important cause. Riedel will donate 15% of the proceeds from the sale of this glass to support those dealing with the devastating diagnosis of breast cancer and life beyond.

For the development of each new glass shape, Georg Riedel works with a tastemaker who isan expert on the grape or type of wine it will contain. In order to determine the right shape for the Pink Vinum Rosé glass, Georg Riedel, CEO of Riedel Crystal, convened a special rosé glass tasting panel in December 2006. Six rosé wines from California and France were sampled from sixteen different glass shapes to determine which presented the wine to its greatest advantage, and the decision was unanimous. "The choice of which bowl shape to select for the first-ever Riedel rosé glass was complicated by the fact that it would have to compliment a rosé no matter whether it is composed of Grenache, Pinot Noir or one of the many other varietals used for this wine," states Georg Riedel. "However, ultimately the choice was clear because we all felt strongly that one glass expressed the essential character of the rosé - the flavors, aromatics and freshness of taste that is the hallmark of a fine example of this wine.

In addition, Riedel is offering 15% OFF your entire order placed on www.riedelwebstore.com with the coupon code LBBC09. Offer expires October 31st (SORRY FOR THE LATE NOTICE).

I also found the set of glasses sold HERE for $47.20 if you miss the Riedel deadline.

Toast to a Cure!

Picture via: Corks and Caftans.

Halloween Candy and Wine Pairing

In the spirit of Halloween, and since you might be like me with a few bags of Halloween candy laying around even though you don't get any trick-or-treaters, here are my suggestions for candy and wine pairing! It was an extremely difficult decision picking out the best candy to go with our fabulous wine, but it was also a whole lot of fun and could be used as a great Halloween party activity! Here are the top candidates:

2008 Willamette Valley Vineyards Pinot Gris - Starbursts

The crisp, fresh flavors of green apple and tropical fruit will compliment the juicy sweetness of the Starburst fruit chew.

2006 Willamette Valley Vineyards Chardonnay - Candy Corn

The smooth entry and creamy mouthfeel of the Chardonnay blend well with the texture of the candy corn, while adding complexity to the normally boring candy with a highlight of citrus flavors and finish of slight spiciness.

2008 Whole Cluster Fermented Pinot Noir - 3 Musketeers

The wine termed "Pinot Noir candy" and "liquid fruit salad," can stand solo, but pairing it with the chocolate and soft nougat of the 3 Musketeer is "all for one and one for all, this pair will for sure enthrall."

2007 Willamette Valley Vineyards Pinot Noir - Snickers

The sweet and tart flavors of ripe, red cherries and raspberries from the Pinot Noir combine with the fruity outside of the tootsie pop and surprise chocolate inside for perfect harmony.

2007 Willamette Valley Vineyards Elton Vineyards Pinot Noir - Heath Bar

The earthy flavors of cedar and ginger complement the toffee inside and chocolate out of the classic Heath bar.

2005 Griffin Creek Syrah - Hershey's Special Dark Miniature

This pairing might as well be called "Chocolate Lovers Heaven. The rich flavor of anise, dark chocolate and coffee are not shy in comparison to the dark chocolate Hershey's bar.

2007 Willamette Valley Vineyards Riesling - Mike and Ike

The peach aroma of the Riesling joins the citrus flavors in the candy for a wild party in your mouth.

2008 Tualatin Estate Semi-Sparkling Muscat - Gummy Worms

Nothing like a mouth full of frizzing gummy worms!

Another Chance to Visit the Beach- MIST Wine Maker Dinner

Two winemaker dinners at the Oregon coast within two weeks of each other! How did we get so lucky? :) I keep thinking how incredible it would be to attend this dinner and then go for a late-night stroll on the beach!

MIST at Surftides Resort in Lincoln City will be hosting an extraordinary evening of our delicious and sustainable wine paired with a five-course meal on November 10th at 6:00 pm. I couldn't pick out just one menu item to feature so here are three (I am really that blown away by the creativity of the menu)!

Appetizer

Seared Scallops over Local Wild Mushroom Demi-Glace, Covered with a Toasted White Truffle Mousseline and Topped with White Truffle Lemon Vinaigrette Tossed Micro Greens

2008 Pinot Gris

Entrée

Herb and Whole Cluster Pinot Noir Marinated Rack of Lamb En Sous Vide over Purple Peruvian White Truffle Mashed Potatoes, Pinot Noir Organic Braised Greens and a Classic Pinot Noir Demi-Glace

2008 Whole Cluster Pinot Noir

Dessert

Grilled Peach Filled with Frizzante Foam over Sweetened Mascarpone and Topped with a Candied Vanilla Bean

2008 Semi-Sparkling Muscat

Tickets are $75 per guest and there is a forty-two guest limit to maintain an intimate affair. To reserve your spot please call 541.994.387. Go have an enchanting time!

A Glass After Work: Another Night of Fabulous Pinot Noir

Alleigh from "A Glass After Work" chose our 2007 Pinot Noir as her glass of choice on Wednesday evening. I have posted her write-up below, but to see the original post and to check out her other insightful entries go HERE!

Another Night of Fabulous Pinot Noir

For as crazy of a day as I had on Tuesday, Wednesday was fairly calm and quiet work day. With the exception of a few meetings, my schedule was fire drill free, so I was finally able to catch-up on some emails and research. It was one of those days where I didn’t have a big project to show for my hard work, but I still left the office feeling satisfied that I’d accomplished a number of items on my to-do list. The only downside to the day was that I came home to a sick Hubby. Since he wasn’t feeling well, dinner was pretty light and quick, but that just gave me more time to settle into the evening with a nice glass of the 2007 Willamette Valley Vineyards Pinot Noir.

Looking at the several bottles of the Willamette Valley Vineyards’ wine in my wine rack, it was immediately evident that the winery is very concerned about sustainability. On the front label of the 2007 Pinot Noir, there is a big icon that says “Stewardship of the Land,” and on the back label, among other things, is an icon to indicate that the vineyard as Salmon Safe.Therefore, I was not surprised to discover on the vineyard’s website that they offer a 10 cent refund for every bottle that is returned to the tasting room and a $1 refund for every bottle that is returned through the mail. They also recycle all corks and were the first winery in the world to be certified by the Rainforest Alliance for their use of Forest Stewardship Council (FSC) standard corks. The winery has a great one-page outlining all of their sustainability efforts, if you want more information.

As for the wine itself, the 2007 Willamette Valley Vineyards Pinot Noir was light, bright ruby with a rim that was turning garnet.On the nose, there were big, juicy red fruit aromas—strawberry, raspberry, cherries—followed by a touch of leather, white pepper, green tea, and vanilla. In the mouth, there were cherries, cherries, and more cherries. The cherry flavors tasted a little candied, and they were followed by a touch of raspberry, powdered cocoa, white pepper, violets, vanilla, and ferns. The wine had low-to-medium tannins with medium acidity.

Is this worth a glass after work? Definitely! If you see this wine in the store, grab it; you won’t be disappointed. At $25, this wine has a nice complexity that is fun for the more experienced wine drinker to puzzle through, while also being easy enough to drink that its flavors aren’t lost on the novice drinker. In addition to all of that, it’s a particularly good choice for the environmentally conscious. One thing to keep in mind when buying a bottle is that while the wine was very good, it tasted a little young.Therefore, you shouldn’t feel rushed to drink this wine right away, as it definitely has some nice aging potential. That said, if you want to drink the Pinot Noir now, it is a wine that is enjoyable both on its own and with food. I ended up pairing the wine with pistachios and the most recent episodes of Castle and So You Think You Can Dance. The saltiness from the pistachios enhanced the earthiness of the wine for a wonderful, rustic taste, while the TV shows enhanced the relaxation factor of drinking a nice glass of wine after a satisfying day of work.

Here is a last minute addition to your weekend agenda!

Oct. 25th Better at the Beach Wine Maker Dinner

Join us at Chinook Winds Casino Resort on Oct. 25th for an extraordinary evening of fine vintages paired with a six-course meal skillfully prepared and presented by Chinook Winds’ Executive Sous Chef Brenda Friedrich. Every course will be paired with delicious and sustainable wine from Willamette Valley Vineyards.

A place at the table is $75 and seats are limited to the first fort-two guests. Tickets are available at the Chinook Winds Box Office or by phone at 1-888-MAIN-ACT (1-888-624-6228).

Menu

Passed Hors d’oeuvres
Crispy Fried Duck served on a Three Cheese Crustini with thinly sliced Apples
2008 Riesling

Amuse Bouche
Shitake Mushrooms stuffed with Spicy Seaweed Slaw and Caviar
2008 Pinot Gris

Pheasant Butter Leaf Salad
Slow roasted Pheasant on a bed of Butter Leaf Lettuce, Oregon Hazelnuts & Huckleberries drizzled with Chardonnay Vinaigrette
2006 Dijon Clone Chardonnay

Intermezzo
Lemon Ice and Strawberry Sorbert
2008 Pinot Noir Rose

Entrée
Grilled Jumbo Prawns with Butternut Squash Risotto and Sautéed Spinach with a Saffron Sauce
2008 Reserve Pinot Noir

Dessert
Apple Canberry and Walnut Torte with Almond Cookie Crust topped with Créme Anglaise
Sparkling Muscat

Harvest Stories - Mr. Lees

When I walk through Production everyday I see Steven hard at work. He is one of those guys that always has a smile on his face, no matter the strenuous task at hand or being in the 13th hour of his work shift. Steven really enjoys the Harvest activities and that is why he is back for his 2nd season here. His favorite Harvest duty is working the filter and stirring the lees (pictured below). Although I tried to squeeze an answer out of him, he insisted that he did not have a least favorite Harvest task. But, he will admit that he has fallen into a fermenter once when he was performing punch-downs. It actually took him awhile to make his way out of the vat of grapes and at this point Forrest, our winemaker, was in full laughter. Steven got to spend the rest of the shift smelly and cold. Poor guy! Despite all that, he plans on coming back next year!

Wine Maker Dinner Comes to Ohio!

Calling all Buckeyes!

We invite you to join us at an exclusive event on Tuesday October 27^th at 6:30pm at the Iron Horse Inn Restaurant in Glendale, Ohio. This special evening of food and wine pairing will feature our bold and crisp 2008 Pinot Gris with crab and horseradish crusted salmon. Other featured dishes will be paired with our 2008 Whole Cluster Fermented Pinot Noir, 2007 Pinot Noir Founders Reserve, with dessert complimented by our 2007 Riesling.

Tickets are $55 per person. For reservations please contact the restaurant at 513.772.3333 or visit the Iron Horse Restaurant’s website at www.IronHorseInn.com.

I hope you can make it! Sadly, being 2,000 miles away I'll have to just hear about your experience.