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Wine events packing the calendar this month

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Celebrate Oregon Wine Month all through May! Get these events on your calendar.

Friends, I've got great news to share: We are experiencing "bud break," meaning Oregon's 2017 grape growing season is officially open.

That just gives you one more great reason to salute more than 700 wineries and at least 1,000 vineyards growing 72 varieties of grapes in Oregon.

Throughout the month of May, we are celebrating Oregon Wine Month with special events, pairings, dinners, excursions and more. You can even win a weekend in wine country. Check out all of the special events online at OregonWine.org. Here is a short list of some of the invitations winemakers are extending to wine enthusiasts:

Pike Road Wines, made by the Campbell family of Elk Cove Vineyard, is offering two-for-one tasting during the month of May. You can also watch the total solar eclipse Aug. 21 from the tasting room in Carlton.

  • In celebration of Oregon Wine Month, Pike Road Wines is offering two for one tastings all month long. Pike Road Wines are made by the Campbell family, producers of the acclaimed Elk Cove Vineyards wines. The Pike Road label offers quality pinot noir priced under $20 a bottle, made from estate grown grapes. Visit the tasting room at 105 W. Main St. in Carlton.

    If you don't have plans yet to view the rare total eclipse Aug. 21, plan seeing it from the Pike Road location. They'll provide commemorative viewing glasses, plus sparkling wines from Elk Cove and other wines from Pike Road and food from Tamale Boy, all for $25. Visit pikeroadwines.com for details.

  • Winter's Hill Estate Food and Wine Pairing at British Overseas Restaurant Corporation (B.O.R.C.), located at 4120 N. Williams in Portland, with seating times at 4 p.m., 5 p.m., and 6 p.m. May 18. This is a comparative tasting hosted by winemaker Russell Gladhart paired with foods created by Chef Sally Krantz. Once you finish the food-and-wine pairing, you are invited to hang around the cafe side of B.O.R.C. to enjoy an extra glass of wine or two and order more foods. Cost is $35 in advance or $45 at the door. Purchase by calling 503-864-4592.

  • Little Bird Bistro will welcome Ken Pahlow and Erica Landon of Walter Scott Wines for a dinner with seatings at 5:30 p.m. and 8:30 p.m. May 18. The pairings sound simply amazing. To review the menu and purchase tickets, go online to tinyurl.com/kuuywpl. Little Bird Bistro is located at 215 S.W. Sixth Ave. in Portland. Cost is $150. Learn more about Walter Scott Wines at walterscottwine.com.

    Field and Vine farm to table dinners are a highlight of summer.

  • Dinner in the Field at Eola Hills takes place May 20 with seatings at 5:30 and 8:30 p.m. This event features Chef Pascal Chureau who will expertly pair six or seven courses with Eola Hills Wine Cellars wines. This is a benefit for Farmers Ending Hunger, a nonprofit committed to fighting hunger in local communities. Cost is $85 per person including gratuity. Visit http://tinyurl.com/k9u9thd to learn more.

  • Leah Jorgensen Cellars at Staver Locomotive, 2537 N.W. 29th Ave., Portland. I am most intrigued by this posting regarding the I Heart Cab Franc: Spring Open House. You've got a strong Nordic influence on this event. Chef Jonathan Hoffman will be cooking up some creative Nordic-meets-French fusion food, to serve with wines from Leah Jorgensen Cellars, Boedecker Cellars and ciders by Sasquatch Brewing. This event runs 1-5 p.m. May 20. Tickets are $20 in advance or $25 at the door. Learn more and buy advance tickets under Events at facebook.com/LeahJorgensenCellars. Non-drinkers are charged $10.

  • The annual Vinlandia Wine Tasting Extravaganza is set for 3-6 p.m. Saturday, May 27 at Southeast Wine Collective, 2425 S.E. 35th Place in Portland. There is no other word for it — it is an extravaganza! You can taste more than 20 newly released wines from the collective's 11 onsite winemakers, Division Winemaking Company, 51 Weeks, Gersing Cellars, James Rahn Wine Company, Laelaps Wines, Loop de Loop, Ore Winery, Pampleu, Stedt Cellars, Welsh Family Wines and Willful Wine. Enjoy Chef Althea Grey Potter's special take on bibimbap, a Korean beef rice bowl. Vinlandia guests will taste through a variety of spring wine releases and learn more about the Collective Club, SE Wine Collective's two-tiered biannual wine club. Guests can also take advantage of special half and full-case pricing on newly released collective wines. Tickets are $25. Advance tickets are no longer available.

    SUBMITTED PHOTO - St. Josefs Winery in Canby invites wine enthusiasts to take a leisurely bike ride in the vineyard then enjoy a barbecue and newly released wines on May 28.

  • Our friends at St. Josef's Winery are planning a bike ride and barbeque on the Sunday of Memorial Day, May 28. Enjoy a leisurely ride along quiet roads, past vineyards and farms, starting at "the crack of 11 a.m." The ride is an easy 15 miles and ends at St. Josef's where you will enjoy tasting the new releases, a barbecue lunch and live music. Cost is $20 for the bike ride, tasting and lunch. You can also just go for the lunch and wine. To learn the details call 503-651-3190 or visit stjosefswinery.com. St. Josef's Winery is located at 28836 S. Barlow Road in Canby.

    You can review all Oregon Wine Month events online. Don't let them pass without attending. On the website, you will also find recipes to pair with Oregon wines, from Oregon chefs. Today's recipe comes from Chef Maggie Trujillo of Larks Home Kitchen Cuisine in Medford. According to Oregon Wine Board, it will pair nicely with a robust red.

    Bon Appetit! Make eating an adventure!

    Braised Beef Short Ribs with Horseradish Whipped Potatoes, Roasted Carrots and Pea Shoots

    This dish pairs deliciously with a Côtes du Rhône region-style blend of Grenache, Syrah and Mourvèdre. GSM blends from warm Southern Oregon are bright and full-bodied wines that offer tasty tannin and fruit-forward notes to complement a robust braised beef dish.

    Serves 4

    4 pounds beef short ribs

    3 whole garlic cloves

    1 white onion, diced

    1 medium carrot, diced

    1 rib celery, diced

    2 cups red wine

    1 sprig rosemary

    2 sprigs thyme

    1 cup tomato paste

    5 ounces demi-glace

    1 quart chicken stock (to cover meat in pan)

    3/4 or more cup olive oil

    2 pounds Yukon gold potatoes

    1/4 pound butter

    1/4 cup buttermilk

    1-2 tablespoons horseradish

    2 bunches baby farm carrots cut in half lengthwise

    1 ounce pea shoots

    Salt and pepper to taste

    Place short ribs on a sheet pan and coat in 1/4 cup olive oil, salt and pepper and roast at 500 F for about 10 minutes, or until brown. Remove from oven and reserve.

    In a separate braising pan, sauté all vegetables and herbs in 1/2 cup olive oil until translucent. Add tomato paste to sautéed vegetables and herbs and roast until heated. Deglaze with red wine. Add demi-glace and bring to a simmer. Add short ribs and chicken stock as needed to submerge protein. Cover with foil and braise at 350 F for 2 1/2 hours or until fork tender.

    Peel the potatoes, cut into uniform size, cover with water and season with salt. Bring to boil and cook until tender, then strain well. Place potatoes in mixing bowl and mix on low with butter. Add buttermilk and season with salt. Whip until smooth, and add horseradish to taste.

    Toss the carrots in a bowl with 2 tablespoons olive oil, and season with salt and pepper. Roast at 350 F on a sheet pan for about 12 minutes or until tender and starting to brown. Toss pea shoots with salt, pepper and olive oil. Garnish finished carrots with pea shoots.

    (Recipe from Chef Maggie Trujillo of Larks Home Kitchen Cuisine in Medford)

    Randall welcomes your food questions and research suggestions. She can be reached at 503-636-1281 ext. 100 or by email at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow her on Twitter @barbrandallfood.