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Which wine would you choose?

Options abound so try them a variety this Memorial Day weekend


I love this time of year. The weather is warming, birds are singing and the invitations to visit area wineries and tasting rooms are pouring in! Clear your calendar to take in these fun Memorial Day events:

by: SUBMITTED PHOTO - Kramer Vineyards is celebrating its 30th anniversary this year and during the month of May invites all to enter to win a wine club membership and more on its Facebook page. Kramer opened a new tasting room in Carlton last week.Kramer Vineyards: Kramer Vineyards is kicking off its 30-year anniversary celebration this month with a new release of its Heritage Pinot Noir and a “30 Years of Memories” Facebook contest with a terrific grand prize.

Throughout May, Kramer will be collecting memories from friends and visitors on the winery’s Facebook page. One lucky fan will become part of the Kramer Wine Family – becoming an honorary club member for one year, receiving preferred pricing and invitations to exclusive members-only events and early access to new releases.

Kramer opened a new tasting room at 258 Kutch St. , Suite B, in Carlton just last week. Hours are 11 a. m. to 5 p. m. Thursday through Monday, 11 a. m. to 6 p. m. on Friday and Saturday. A grand opening event is being planned in June.

Wines of special note this spring include the 2010 Brut, a delightful dry wine made from pinot noir and chardonnay grown in their estate vineyard; 2009 Pinot Gris Kimberley’s Reserve and the 2010 Pinot Noir Heritage, made from 100 percent pommard clone from the first block of pinot noir established in their estate vineyard.

Get on their Facebook page, submit your wine memory and keep your fingers crossed that you will be the grand prize winner. You can’t help but be a winner when you serve any of their wines.

Archery Summit: The folks at Archery Summit invite all to attend the long-awaited Summer Wines Release event this Saturday from 10 a. m. to 4 p. m. For the event, they are featuring their 2012 Ab Ovo Pinot Gris, an A-list exclusive; 2012 Vireton Rose, 2011 Premier Cuvee, 2011 Looney Vineyard and 2011 Arcus Estate, as well as two single vineyard pinot noirs. For your tasting pleasure, each new release has been expertly paired with small bites from SImpatica of Portland. There is a $20 fee per tasting. Admission includes Archery Summit logo stemware. Oh, and you will get a preview of the A-List Patio, opening June 1.

Don’t miss their Memorial Day Weekend Open House, May 25 through May 27, from 10 a. m. to 4 p. m. Kick off your summer with a self-guided tour of the caves as you taste your way through their new releases, perfectly paired with artisan cheese and charcuterie. Cost is $20 per tasting.

For more information call Archery Summit at 503-864-4300 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

Stoller Family Estate: Start the Memorial Day tasting weekend in style at Stoller Family Estate’s new tasting room. For outdoor enthusiasts, the two nine-foot curtain walls opening onto an expansive patio give a breezy indoor/outdoor feel and fantastic views of the vineyard. Green-minded guests will appreciate the 236-panel solar installation, affording the building a net-zero energy consumption, as well as the electric vehicle charging station. Stoller also offers entertainment for kids, including a nine-hole disc golf course and iconic tire swing.

Guests age 21 and over will be treated to Stoller’s new spring releases, including the new and unique Tempranillo Rose, which Stoller describes as “a mini vertical of 2008 and 2009 SV Reserve Pinot Noir. ” Guests purchasing a case of SV Pinot Noir will receive a complimentary copy of “Passion for Pinot,” signed by winemaker Melissa Burr. Tastings are $20 per person and include chacuterie and cheese pairings and Riedel souvenir glass. Hours are 11 a. m. to 4 p. m. on May 25 and 26.

Paulee: Paulee Restaurant in Dundee will kick off its Memorial Day weekend one week early with a first anniversary celebration May 18 and 19, with the opening of its new patio and the upcoming openings of tasting rooms for three more wineries: Evening Land, Le Cadeau and Tertulia.

To welcome Paulee’s new neighbors, Chef Sean Temple is preparing four signature “bites” to pair with four distinct flights including one from specific AVAs, roses, European varietals grown in Oregon and beers. The special “flights and bites” menu is available from 11 a. m. to 9:30 p. m. both weekends and for those looking for some added “fireworks,” Paulee will be serving smoked duck on its grill.

Cost for the specific flights:

Four of Our Favorite Pinots, Four Distinct AVAS is $20, paired with Salad Landaise: Duck seared, smoked and confit with spinach and banyuls for $16.

A Rose by Any Other Name, $15. Paired with Dungeness crab with white and green asparagus, apple, lillet and shallot for $16.

Europe, meet Oregon, $12 served with Shrimp Ceviche with Heart of Palm, grapefruit, cilantro and charred red onion for $12.

Hop to It – NW Beers, $9 served with Lamb Sausage Piperade at $12.

Reservations are not required but may be made by calling 503-538-7970 or emailing Julia@pauleerestaurant. com.

This is just a sampling of what wine enthusiasts can enjoy with the Memorial Day weekend. Check websites for news from your favorite wineries and tasting rooms for more information. If you go, take a designated driver, pack a picnic, sip and savor your Oregon wine discoveries. As part of your picnic, try these Spring Artichokes. They will pair nicely with fruity white wine, such as Kramer’s Pinot Gris.

Bon Appetit! Eat something wonderful!

Spring Artichokes

Serves 2

2 bay leaves

1 lemon, halved

2 large artichokes, stems trimmed, 1 inch cut off tops

1 1 1/4-pound celery root, peeled, cut into 1/3-inch dice

1 large tomato, seeded, chopped

1 bunch fresh arugula (1/2 ounce), chopped

1/4 pound thickly sliced prosciutto, chopped

1 tablespoon plus 1 teaspoon Dijon mustard

2 tablespoons fresh lemon juice

6 tablespoons olive oil

Bring large pot of water to boil. Add bay leaves. Squeeze in juice from 1 lemon half; add lemon half and artichokes. Cover and simmer until leaves easily pull away from artichokes, about 45 minutes. Drain. Let artichokes cool.

Bring medium pot of water to boil. Squeeze in juice of remaining lemon half. Add celery root and boil until tender, about 2 minutes. Drain. Transfer celery root to medium bowl. Add chopped tomato, arugula and prosciutto to celery root. Place Dijon mustard in small bowl. Gradually mix in 2 tablespoons fresh lemon juice, then 6 tablespoons olive oil. Season to taste with salt and pepper. Stir half of dressing into celery root salad; reserve remainder for artichokes. (Can be prepared 6 hours ahead. Cover artichokes and celery root salad separately and refrigerate. Let dressing stand at room temperature. )

Remove inner light-green leaves from artichokes. Using spoon, scoop out choke. Fill center of each artichoke with some celery root salad. Place artichokes on plates. Surround with remaining salad. Drizzle reserved dressing over artichokes and serve.

Adapted from Bon Appetit, April 1994

Randall welcomes your food questions and research suggestions. She can be reached at 503-636-1281, ext 100, or by email at brandall@lakeoswegoreview. com.




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