Founder Jim Bernau accepts the ORVI Award for his achievements in building the Oregon wine industry.
Our Founder, Jim Bernau, was honored as the recipient of the ORVI Award at the Classic Wines Auction on March 5, 2016.
Each year since 2002, the ORVI Award has been awarded to individuals who have demonstrated significant achievements in building the Oregon wine industry and establishing its worldwide reputation. The ORVI award is presented to individuals that have not only elevated the status of Oregon wines, but have also provided generous support to the Classic Wines Auction. These individuals are leaders in the Oregon wine industry and are recognized and respected for their professionalism and philanthropy.
The Classic Wines Auction has been working in partnership with local charities to raise funds for children and families since 1982. Consistently recognized as one of the top ten charity wine auctions in the country by Wine Spectator Magazine, the Classic Wines Auction has raised over $35 million for Portland area charities since its inception.
Jim is honored to be included among the distinguished past ORVI Award recipients.
Every day at Willamette Valley Vineyards we celebrate Oregon's abundant resources which brings us fine wines, locally sourced food and skilled artisans. In January we celebrate the Oregon coast's bounty with our 19th annual event, Mo's Crab & Chowder Festival on Friday, January 29th (6 pm - 9 pm), Saturday (11 am - 6 pm) and Sunday (11 am - 6 pm). Mo's Restaurant will bring their famous steaming clam chowder bowls, fresh Oregon Dungeness crab and other seafood selections to our Estate Tasting Room. We love pairing our Pinot Gris with these dishes, and are offering a whole-cooked crab with the purchase of a case. "Buy a case, get a crab!"
For the event, we are transforming our Crush Pad to host the festivities and inviting The Flextones to play rock & roll music for dancing. Admission is $15 and includes wine tasting. Admission for Wine Club Members, Shareholders and their guests is $10. Menu items from Mo's will be available for purchase at an additional cost. We hope you join us for this celebration!
Our Winery Chef, DJ MacIntyre likes to pair Dungeness Crab with our 2014 Griffin Creek Viognier. Here are his tips on how to serve it at home-
Dungeness Crab with Butter Sauce
4 oz. whipping cream
1 cup butter, salted
1 cup butter, unsalted
4 whole Dungeness crab
The peak of the Oregon Dungeness crab season is typically December through April and fresh ‘whole-cooked’ crab is readily available. When purchasing ‘whole-cooked’ Dungeness crab, request removal of the gills and viscera. Give your crab a thorough rinse under cold water.
To make the butter sauce, place cream into a sauce pot and bring to a slow boil and let it reduce by 25%. Slowly add the butter to the cream until it is all dissolved. If the sauce is too thick at this point you may slowly stir in some warm water to thin the sauce to a proper consistency. Transfer to a serving dish and hold warm. Butter sauce should be made on a per use basis. It will break if refrigerated.
Serve with nutcrackers, seafood forks and lots of napkins.
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