Celebrate Oregon Crab Month
At Willamette Valley Vineyards we love to celebrate the bounty the Oregon brings us, especially in January during Oregon Crab Month. Our Pinot Gris, when matched with seafood, enhances the flavor of the dish. We believe it is the seafood wine.
We were honored when our Pinot Gris was recognized by Wine Enthusiast Magazine who named our 2015 vintage as Editor’s Choice and awarded it with a 90-point rating.
For our 20th straight year we are celebrating Oregon Crab Month with our Mo’s Crab & Chowder Festival, January 28th and 29th, at our Estate Tasting Room from 11 am - 6 pm. This tradition brings us the flavors of the Oregon Coast by offering Mo’s world-famous steaming chowder bowls, fresh Oregon coast Dungeness crab and other seafood selections which pairs perfectly with our Pinot Gris.
Mo's Crab and Chowder Festival
Friday, January 27th from 2 - 9 pm
Wine Club Members and Owners Kickoff Party
Wine Tasting | Live Music | Mo's Menu
$10 for Wine Club Members, Owners and their guests only
"Buy a case, get a crab!"
Saturday, January 28th from 11 am - 6 pm
Wine Tasting | Live Music | Mo's Menu | Owner's Lounge
$15, $10 for Wine Club Members, Owners and their guests
"Buy a case, get a crab!"
Sunday, January 29th from 11 am - 6 pm
Wine Tasting | Live Music | Mo's Menu | Owner's Lounge
$15, $10 for Wine Club Members, Owners and their guests
"Buy a case, get a crab!"
Enjoy this wonderful pairing at home, with our delicious recipe - Creamy Oregon Dungeness Crab Cakes.
Jan 26, 2017 at 11:40 AM
Permalink
New Pairings Wine Dinner Menu for Winter
Please join us for a Pairings Wine Dinner, hosted at the Estate every Friday and Saturday evening at 7 pm. Our Winery Chef, DJ MacIntyre, is proud to present local, seasonal dishes that pair perfectly with our classic Oregon wines.
This four course dinner is designed to provide a unique and educational food and wine experience. It's also a great way to celebrate an upcoming birthday or anniversary with someone special.
Menu
2013 Chehalem Mountains Pinot Noir, AVA Series
Smoked Steelhead Mousse
with garlic-herb crostini and pickled cucumbers
2011 Griffin Creek Merlot
Roast Quail
with potato pavé, smoked tomato coulis, microgreens and 60 degree quail egg
2013 Elton Pinot Noir
Moroccan Lamb Loin
with saffron créme quinoa and pomegranate molasses
2015 Estate Chardonnay
NW Apple Tart
with local apples, crisp pie crust and vanille créme
Brought to you by:
Winery Chef DJ MacIntyre
Sous Chef Brandon Wall
Jan 12, 2017 at 11:48 AM
Permalink