Cellar Season Wine Club Shares, Passports and Loops

Wine Club Shares, Passports and Loops to Make the Most of Cellar Season

In case you missed it, Cellar Season is in full swing, and if you haven’t made it to Willamette Valley wine country yet there are myriad ways to take advantage of this special time of year. One great way to maximize your time in wine country is through a wine club share, loop or passport program, where your wine club membership at one winery gets you access to several others!

This is not an exhaustive list of collaborative Cellar Season events. February and March are packed with exciting activities and releases, so be sure to check out our full calendar and Cellar Season events hub for more.

 

Share the Love

Throughout February, participating wineries are sharing wine club membership benefits (ROCO, Arborbrook, Dobbes, Durant, Elizabeth Chambers Cellar, Erath, The Four Graces, Montinore, Panther Creek, Raptor Ridge, and Winter’s Hill). Learn more. 

Bubbles Fest at Anne Amie

Purchase weekend admission and taste wines from all 25 participating producers at this Anne Amie sparkling wine festival! Learn more.

RIBBON RIDGE Winter Wander

During the month of February, wine club members at one or more participating wineries (Lemelson, Utopia, Adelsheim, Beacon Hill, Dominio IV, Kramer, Lenné, Saffron Fields, Trisaetum, and Tresori) will receive a 15% club discount on wine purchases plus two complimentary tasting fees. Learn more.

b corp WINERY CELEBRATION IN PORTLAND

Have a glass of wine or five tasting tickets so that you can choose from both Sokol Blosser wines and the wines from ChehalemPatton Valley, REX HILL, and Winderlea. Learn more and be sure to check out the B Corp Share, active through March 31! 

8th Annual Valentine’s Day Wine Tasting Loop at Alloro Vineyards

Ardiri, A Blooming Hill, Blakeslee, Blizzard, Cooper Mountain, Dion, Hamacher, Hawks View, Oaks Knoll, Raptor Ridge, and Ruby are teaming up with Alloro for a weekend of special events, wine tastings and pairings. Learn more.

Share the Love: Mid-Valley Wine Trail

Bring your Valentine to this wine and food pairing event hosted by Eola Hills Wine Cellars and other wineries of the Mid-Valley Wine Trail. Learn more.

Progressive Wine Lunches

J Wrigley, Yamhill Valley Vineyards, and Youngberg Hill  have teamed together as “Three Roads” to showcase their wines and make your Sundays more interesting this winter. Learn more.

INDUSTRY PARTNERSHIP TASTING AT LEMELSON

Join Lemelson and their friends from Brooks, Elk Cove, Pike Road, Hamacher, Patton Valley, PROJECT M, Ratio and Twomey for this tasting event. Learn more.


The Top 10 Wine Trends of 2018

Wine ENTHUSIAST – JANUARY 24, 2019

From emerging wine regions to canned wines taking off, here are the top trends and news stories that most impacted the industry in 2018. Read full article.


Recipe: White Beans and Kale (Patton Valley Vineyard)

#WVCELLARSEASON


“A friend made a variation on this for me on New Years Day many years ago. It was so simple, hearty, delicious, and packed with flavor that I vowed to remember it forever. This version, cobbled together from dusty memories and long-forgotten exactitude, is what I have been making on cold nights ever since.

I’d be lying if I said Pinot noir was the perfect pairing so I won’t. Pinot gris, blanc, or a dry Riesling, Melon, or Gewürztraminer would be my pick here. If you have a unicorn bottle of the 2007 Francis Tannahill Dragonfly lying around, for example…” – Mike Willison, National Sales Manager

Learn more about Patton Valley Vineyard

Print

White Beans and Kale

Servings 4

Ingredients

  • 1 can Great Northern beans
  • 1 bunch Lacinato Kale de-ribbed and chopped
  • 4 links Italian sausage sliced
  • 2 cloves garlic chopped, divided
  • 2 oz olive oil divided
  • 4 slices good bread, such as Como

Instructions

  1. Preheat oven to 350F. Heat a large pan over a medium high flame. Add 1oz of olive oil and 1 garlic clove as it heats, stirring to prevent sticking.

  2. Add the sausage, and brown each side, about 12 minutes. While doing so, put the bread on a sheet pan, divide the remaining garlic and olive oil amongst the slices, and toast in the oven until just brown; remove from the oven.

  3. Add the beans to the pan and stir to incorporate. Lower the heat to medium. Add the Kale to the pan and stir to incorporate. If desired, add about 1oz of crushed red pepper to the pan.

  4. When the kale is bright green, remove the pan from the heat. Divide and serve over crusty toast.


Recipe: Sopa de Feijão (Coelho Winery)

#WVCELLARSEASON


Now that the weather is turning colder and our thoughts are turning to hearty red wine, there’s nothing much better on a cold night than bean soup. Here’s a fresh take on a classic Portuguese bean soup that will pair well with any of our red wines.

Pairing: Coelho Winery Tradição Portuguese Red Blend
Learn more about Coehlo Winery

Print

Sopa de Feijão (Portuguese White Bean Soup)

Ingredients

  • olive oil
  • 1 small yellow onion diced
  • 1 small carrot diced
  • 1 stalk celery
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1/2 tsp ground fennel seed
  • 2 15.5 oz cans white beans drained
  • 2 cups chicken stock
  • salt and pepper to taste

Garnish

  • 1 5- to 6-ounce stick linguiça quartered and diced
  • 1 yellow potato diced medium
  • 2 collard leaves destemmed, rolled, and finely slivered

Instructions

  1. Over high flame, heat a heavy-bottomed pan large enough to make a pot of soup. Film it with olive oil and cook the vegetables, garlic, bay leaves, and fennel seed until the onions start to go translucent, about five minutes. Add the white beans and chicken stock and simmer for 20-30 minutes, until the vegetables are soft.

  2. Remove the bay leaves and smooth the soup with an immersion blender (or blend it in a blender and return it to the pot). Thin the soup as necessary with more stock or water and season to taste.

  3. For the garnish, film a sauté pan with a little olive oil and cook the linguiça. Remove the linguiça from the pan and cook the potato in the linguiça oil, browning nicely. Pour off some of the colored oil for garnish, then add the linguica, potato, and collards to the soup and simmer until the collards are bright green and just done. Portion into soup bowls and drizzle with the reserved linguiça oil. Serves four as an appetizer or two as a main course with crusty bread.


Wine Spectator Top 100 Shines on Willamette Valley

Willamette Valley Wines Earn a Record-Breaking Number of Awards in 2018

 

Colene Clemens Named in Wine Spectator Top 10

Willamette Valley wineries are responsible for a record-breaking number of the Wine Spectator’s Top 100 spots this year, with one of those wines, the 2015 Dopp Creek Pinot Noir from Colene Clemens Vineyards, cracking the magazine’s coveted Top 10. In fact, 6% of spots on the list belong to the Willamette Valley—a region that produces less than 1% of the wine made in the United States.

In the last few years the Willamette Valley has continued to over-perform for its size, garnering glowing press and enviable scores not only for its signature Pinot noir but increasingly for Chardonnay and other varieties, too. The Wine Spectator Top 100 wasn’t the only prominent year-end list with a heavy Willamette Valley presence: Wine Enthusiast and Wine & Spirits also recognized several of the region’s producers in their 2018 roundups (see the full list below).

“This recognition from the industry’s most respected publications confirms the Willamette Valley’s established reputation as a global leader in outstanding Pinot noir, while also validating the growing momentum our white wines, particularly Chardonnay, have enjoyed this year,” says Morgen McLaughlin, executive director of the Willamette Valley Wineries Association. 

Our friends in neighboring Oregon wine regions also received well-deserved recognition in the Wine Enthusiast Top 100, with Abacela nabbing a spot for their 2015 Fiesta Umpqua Valley Tempranillo and No Girls receiving a nod for their 2015 La Paciencia Vineyard Grenache, made with fruit from the Oregon side of the Walla Walla.

Willamette Valley in Wine Spectator Top 100

Here are the six wines hailing from the Willamette Valley that reached the Wine Spectator Top 100:

#7: Colene Clemens Vineyards 2015 Dopp Creek Pinot Noir, Willamette Valley
#34: Lingua Franca 2016 Bunker Hill Chardonnay, Willamette Valley
#39: Patricia Green Cellars 2016 Reserve Pinot Noir, Willamette Valley
#50: The Four Graces 2015 Pinot Noir, Willamette Valley
#74: Big Table Farm 2016 Willamette Valley Pinot Noir, Oregon
#97: Drouhin Oregon Roserock 2016 Chardonnay, Eola-Amity Hills

Willamette Valley in Wine & Spirits Top 100

Here are the Willamette Valley wineries featured in Wine & Spirits Top 100 Wineries:

Bergström Wines
Cristom Vineyards
Evening Land Vineyards
King Estate Winery
Lingua Franca
Ovum
Rose & Arrow
Walter Scott Wines

Willamette Valley in Wine Enthusiast Top 100

Here’s how the Willamette Valley faired in Wine Enthusiast’s Wines of the Year:

#53: Soléna Estate 2017 Pinot Gris
#40: Patricia Green Cellars 2016 Estate Vineyard Old Vine Pinot Noir (Ribbon Ridge)
#25: Big Table Farm 2016 Willamette Valley Chardonnay
#14: J. Wrigley 2017 Estate Riesling McMinnville
#5: Elk Cove Vineyards 2017 Estate Pinot Blanc

The wide swath of producers and locations in the Valley represented on these lists demonstrates the strength, breadth, and overall quality this region has to offer, and the mixture of benchmark producers and up-and-coming new names suggests an incredible future for the Willamette Valley, guided by the high standards its pioneers have maintained.


Tour Company New Membership

2018 new Membership

Submit the following form to become a new member in the Willamette Valley Wineries Association for 2018. Please contact the office with any questions: 503-297-2962 or info@willamettewines.com.

dues information

Membership dues for Tour Company Members are $500 per year, invoiced annually.


WVWA Membership Form - Tour Company Partners

  • This is posted to willamettewines.com under Plan Your Visit. Please enter any edits or new copy for your listing here and we will update the website accordingly.
  • Please let us know which of the following your business is interested in. We will contact you with opportunities in the coming year.

 

WILLAMETTE VALLEY WINERIES ASSOCIATION MISSION

To promote, enhance, and protect the prestige of Willamette Valley
wines and support our members and community.


Tour Company Member Renewal

2018 MEMBERSHIP RENEWAL

Submit the following form to renew your membership in the Willamette Valley Wineries Association for 2018. Please contact the office with any questions: 503-297-2962 or info@willamettewines.com.

Renewal deadline: February 15, 2018

dues information

Membership dues for Tour Company Members are $500 per year, invoiced annually.


WVWA Membership Form - Tour Company Partners

  • This is posted to willamettewines.com under Plan Your Visit. Please enter any edits or new copy for your listing here and we will update the website accordingly.
  • Please let us know which of the following your business is interested in. We will contact you with opportunities in the coming year.

 

WILLAMETTE VALLEY WINERIES ASSOCIATION MISSION

To promote, enhance, and protect the prestige of Willamette Valley
wines and support our members and community.


Vineyard Member New

2018 new Membership

Submit the following form to become a new member in the Willamette Valley Wineries Association for 2018. Please contact the office with any questions: 503-297-2962 or info@willamettewines.com.


WVWA Membership Form - Vineyards

  • Organic, biodynamic, etc.

 

WILLAMETTE VALLEY WINERIES ASSOCIATION MISSION

To promote, enhance, and protect the prestige of Willamette Valley
wines and support our members and community.