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Whole Heart Pairings Dinners at Lake Oswego

Date: Wed, Feb 8, 2023 - Wed, Feb 15, 2023
Time 5:00 PM to 8:00 PM
Venue: Tasting Room & Restaurant | 55 S. State St, Suite 3105, Lake Oswego, OR 97034
Phone: (503) 387-5182
Email: lakeoswego@wvv.com

Please join us at our Whole Hearts Pairings Dinners at the Lake Oswego Tasting Room & Restaurant taking place on Wednesday, February 8th and Wednesday, February 15th at 5 pm.

You'll enjoy a four-course wine dinner with our classic Oregon wines, including the 2018 Griffin Creek Grenache paired with Ancho Braised Kurobuta Pork Short Rib and the 2021 Estate Rosé of Pinot Noir paired with a seasonal dessert. Full menu details are below. 

The cost to attend is $125 per person or $115 per person for Wine Club Members and Owners. Reservations are all-inclusive and include a $10 wine credit per person to use on your favorite wines.

​As part of a charity partnership with the American Heart Association, you'll have an opportunity to donate to this nearly 100-year-old institution at these dinners. To make it fun, we have prizes to give away as we join the association's fight to save lives through heart disease and stroke prevention. More details will be available at the locations.

~ Menu ~

2018 Domaine Willamette Brut
paired with
Shigoku Oyster
butter poached, caviar, ponzu sauce, scallion, fried shallot

2017 Elton Florine Pinot Noir
paired with
Chicken Oysters
trumpet mushroom, baby new potatoes, watercress, sun-dried tomato, artichoke, rosemary beurre blanc

2018 Griffin Creek Grenache
paired with
Ancho Braised Kurobuta Pork Short Rib
honey chipotle corn, mango coulis, fennel, apple, cilantro oil

2021 Estate Rosé of Pinot Noir
paired with
Petite Doughnuts
huckleberry jam, earl grey anglaise, rhubarb compote, honey butter

Founded in 1983 by Oregon native Jim Bernau with the dream of creating world-class Pinot Noir,
Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers” from Wine Enthusiast Magazine

 

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