Vineyard Pruning Workshop

Working in VineyardIt’s time to start pruning the vineyards to get ready for a new growing season. We are providing the opportunity for 10 people to join Russell Gladhart in our vineyards for a hands on Vineyard Pruning class. Russell will teach and guide as you get to learn a new skill, and be a part of the 2015 vintage. Once the work in the vineyard is done you will be treated to hot soup and delicious Pinot to warm you back up.

Call 503-864-4592 to reserve your spots.

Sunday, March 1, 2015
10 Spots available
$25

90 Point Pinot Gris Paired with Spicy Ginger Pork

Our 2013 Pinot Gris is a great wine to pair with lighter foods such at fish, salads, pork and chicken. The crisp and fruity characteristics make for a great wine if you want to throw a little spiciness to the meal. Below is a delicious Spicy Ginger Pork recipe that is sure to delight. I hope you enjoy!

2013 Pinot Gris “Good grip and focus are the hallmarks here, showcasing pinpoint fruit flavors of orange, apple and pear. Precision crafting and immaculate acidity contribute to a lingering, refreshing finish, with a gently-rendered phenolic bite.” 90 Points, Paul Gregutt, Wine Enthusiast, 2/1/2015

Purchase Here $17

Cellar Door Members $14.45

Case purchases ship ground FREE

Ingrediants

  1. 3/4 pound ground pork
  2. 1 red bell pepper, finely diced
  3. 1 garlic clove, minced
  4. 1 tablespoon minced peeled ginger
  5. 1 tablespoon Thai sweet chile sauce
  6. 1 tablespoon Asian fish sauce
  7. 1 teaspoon Asian sesame oil
  8. 1 tablespoon plus 1 teaspoon grapeseed oil
  9. One 8-ounce can whole water chestnuts, drained and diced
  10. 2 scallions, thinly sliced
  11. 2 tablespoons oyster sauce
  12. 2 tablespoons chopped cilantro
  13. 24 Boston lettuce leaves

Directions

  1. In a medium bowl, combine the ground pork with the bell pepper, garlic, ginger, chile sauce, fish sauce, sesame oil and 1 tablespoon of the grape seed oil.
  2. In a large skillet, heat the remaining 1 teaspoon of grape seed oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove from the heat.
  3. Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up and eat.

 

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