With Simon Pearce’s Beverage Program Director, Deanna Heon, and GHousen’s Dawn Rowlee. Reservations are available from 6-9pm and may be made online or by calling the restaurant at (802) 295-1470.
Today’s Oregon landscape is lush with vineyards and has rapidly become a major contender in the world of wine. In June, I was invited to be part of an amazing educational experience: “Oregon Pinot Camp.” Two-hundred and seventy wine professionals from all over the continent were chosen to participate in this intense wine education. Dozens of winemakers came together to bring their Earth-friendly philosophies and brilliant wine knowledge to us as educators and sellers. In three whirlwind days we learned about Oregon pinot noir, and the other fascinating varietals they produce, literally from the ground up: soil types to vineyard management, production, bottling and release. We focused on the subtle, and not-so-subtle, similarities and differences between these varietals as grown in France, California and Oregon.
In the late 1960s and early 1970s the fertile soils of the Willamette Valley, nestled between the Coast Range and Cascade Mountains, were dotted with hazelnut trees, spearmint, marionberries and hops. David Adelsheim arrived, saw the potential of the terroir and became one of the pioneers in grape growing and viticulture in the valley. We will open the Diversity of Oregon Wine Dinner with his beautiful rosé, by far the most popular rosé served in our restaurant. Additionally we have chosen a variety of other wines from four viticulture areas around the valley to showcase Oregon at its best and most diverse. Inspired by my Oregon adventure, and the pioneering spirit of these forward thinking winemakers, I am eager to share with you just what this majestic state has to offer!
For your pleasure, our menu is as follows:
House Cured Citrus Gravlax
mini baked brie, cinnamon raisin toast, kumquat mascarpone
Adelsheim Pinot Noir Rosé, 2011, Chehalem/Eola-Amity, Willamette Valley
Maple and Sage Brined Sea Scallops
grilled fruit chutney, Yukon gold potato and chive purée, brown butter “beurre blanc” toasted hazelnuts
Winderlea Chardonnay, 2010, Dundee/Chehalem, Willamette Valley
Smoked and Roasted Duck Breast
hen of the woods mushrooms, local bacon, caramelized pearl onions, roasted butternut squash, sun-dried strawberry gastrique
Soter North Valley Pinot Noir, 2009, Carlton, Willamette Valley (Old World Ex.)
Lenne LeNez Pinot Noir, 2009, Yamhill-Carlton, Willamette Valley (New World Ex.)
5-Spice Rack of Lamb
braised fennel and shiitake mushrooms, stewed spinach, golden raisins, sauce soubise with star anise
Penner-Ash Pinot Noir, 2009, Yamhill-Carlton, Chehalem, Dundee, Eola-Amity, Willamette Valley
Vanilla and Citrus Crème Caramel
stone fruit purée, hazelnut and orange biscotti
Trisaetum Coast Range Estate Riesling, 2011, Yamhill-Carlton, Willamette Valley
We hope you will join us for this very special evening. Reservations are available from 6-9pm and may be made online or by calling the restaurant at (802) 295-1470. Reservations are limited to each Wine Dinner event.
The cost of this wine dinner is $80 per person plus tax and gratuity.
Deanna L. Heon
Beverage Program Director
Simon Pearce Restaurant