26 April, 2017
We’re Crushing It At This Wine Event
One of the advantages of living in the Willamette Valley in Oregon is the close proximity to a large number of the 700+ wineries in the state. If you are a member of any one of these local wineries you have certain privileges (depending on the winery) that usually include free wine tastings, pick-up parties, and other special events. Oh so many wineries, and so little time.
Last weekend Redhawk Winery hosted its annual “Hawks” Wine Club Dinner. We have been members of this winery for years, and never attended one of these fabulous dinners. Oh what we have missed in the past!
Shout out to Loustic Catering – Daryl and Leslie did a fabulous job of providing a gourmet diner’s delight. Also a huge thank you to Betty and John, owners of Redhawk Winery for hosting this very special event. It was one to be remembered! And the food and wine pairings were perfect!
Here’s a peek into the evening. (All wine pairings are Redhawk Wines.)
APPETIZERS (wine pairings were 2016 Pinot Gris & 2015 Willamette Valley Pinot Noir)
Sausage stuffed mushrooms. I heard that Daryl makes his own sausage. It was a favorite.
Chevre bruschetta with balsamic macerated strawberries
Chive and blue cheese gougeres
There was only one problem with these appetizers. They were all soooo delicious but you didn’t want to eat too many and spoil your appetite for the fantastic dinner ahead.
DINNER COURSES (Each course had a different wine pairing)
Bay scallop cavatelli with Rosé sauce and shaved pecorino. Wine pairing: 2016 Pinot Noir Rosé
I’ve observed lately that Rosé wine is emerging from a long winter’s nap from back in the 80’s, when it celebrated popularity. It’s now considered mainstream again. Here’s an interesting blog on Rosé from Vanity Fair. It has such a clean and fresh taste, that spring and summer will be a great time to drink it, serve it, and/or cook with it.
Confit of pork belly on corn cakes with pinot noir reduction. Greens with bourbon molasses dressing, candied pecans and pickled red onion. Wine Pairing: 2015 Pinot Noir Estate.
After this course we were treated to a 2015 Reserve which drew raves from the members. There was a lot of sipping going on while we looked forward to the next course.
Beef roulade with tomato sauce, roasted garlic whipped potatoes and vegetable bouquet. Wine Pairing: 2015 Pinot Noir Zenith Vineyard.
Flourless bittersweet chocolate torte with blueberry vanilla sauce, crème fraîche and hazelnut shortbread. Wine pairing: 2015 Cabernet Sauvignon.
The perfect end to this meal!
After engaging in captivating table conversation between members, indulging in a delightful gourmet dinner, and savoring the last few sips of marvelous wine, we said our good-byes and headed home.
You can bet we won’t miss the “Hawks” Wine Club Dinner next year!