Slurping allowed, Easter Wine Suggestions

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What to serve with Easter Dinner?  Katherine Cole of the Oregonian suggests starting with Winter’s Hill Dry Rosé of Pinot Noir.

“While there’s a hint of candied cherries and raspberries on the nose, the zesty palate has a satisfying saline quality that makes you just want to slurp this stuff down.”

Read the full review here, along with other suggestions for your Easter table.

 

2012 Pinot Gris paired with Ceviche

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2012 Winter’s Hill Pinot Gris is crisp and clean on the palate with aromas of apple and tropical fruits that linger for a long finish. This wine is perfectly suited for an afternoon on the patio with Tilapia Ceviche. We hope you’ll enjoy!

Ceviche is a classic Latin American dish that is easy to make and is sure to please. 

  • 1 pound Tilapia
  • 1 cup fresh squeezed lime juice
  • 2 Tbsp. fresh squeezed orange juice
  • 1 tsp. Kosher salt
  • 1 tsp. lime zest
  • 1 medium jalapeno cored, seeded and diced
  • 1 medium red onion, sliced very thinly into half-moons
  • 2 Tbsp. chopped cilantro
  1. Cut the fish into small pieces: You can dice it or leave it in pieces up to 1/2 inch square, but remember that the larger the pieces the longer it will take to “cook.”.
  2. Salt the fish, then cover with the citrus juice in a non-reactive (glass preferably) container with a lid. Add the sliced onions, jalapenos, lime zest and sugar.
  3. Chill in the fridge for about 4 hours. Fish should be white when you take it out. Some suggest leaving dish in fridge for up to 24 hours. It is up to you.
  4. When you take it out of the fridge add the cilantro and stir
  5. To serve: place ceviche in a glass bowl and scoop using a plastic serving spoon. Do not use a metal spoon because the acid will react with the metal.
  6. Serve with tortilla chips, or tostadas.

Note: If you don’t want to use raw Tilapia then you can quickly cook the fish in the oven or in a pan.

 

Cellar Door Club Pick-Up Party Saturday, April 12

Joins us for our semi-annual Cellar Door Club pick-up party. This is a great time to taste 3 wines that are in the current club shipment, meet and talk with the Gladharts, and sample fantastic charcuterie and seafood chowders from Beautiful Pig and … [Continue reading]

New Winemaker at Winter’s Hill Estate

  We are pleased to welcome Shane McManigle to Winter's Hill as our new Winemaker. With experience at several top wineries in Oregon, Shane has made excellent Pinot Noir from a variety of vineyards and climates. “I'm looking forward to … [Continue reading]

2013 Rosé paired with Summer Style Pasta

Summer is just around the corner, and we know you'll be looking for that perfect summer meal to pair with Winter's Hill Rosé! This dish is simple yet packed with flavor. Cheers! Summer Pasta with Zucchini & Goat … [Continue reading]

Willamette Valley Winery Reviews

"What a delight to stop in and taste some amazing Pinot noir at Winter's Hill Vineyard." You can read the rest of this review of Winter's Hill on the Willamette Valley Winery Reviews blog.  Written by Kristin and Linda from The Dreamgivers Inn in … [Continue reading]

Winter’s Hill Vineyard Run

Event Info: Run. Eat. Wine!  Put your running/walking shoes on and join us for a 3 mile fun run/walk around and through our beautiful vineyards while admiring the picturesque views of Dundee Hills. This is a challenging 3 mile hilly (about 600 … [Continue reading]

Winemakers Dinner in the Barrel Room, April 11

Dinner has been cancelled due to unforeseeable circumstances. Sorry for any inconvenience. Winter’s Hill Family Dinner Join the Winter's Hill family at the table while we all experience the culinary wonders of Red Hills Market's Wood-Fire Oven. … [Continue reading]

Winemakers Dinner at Le Puy Inn April 4

Winter's Hill Winemaker Dinner at Le Puy Inn Need a special overnight or weekend away? We've got a special opportunity that will surely get you out of your Pacific Northwest Winter Blues routine. Join our winemakers, Russell & … [Continue reading]

Stay cozy with Baked Manicotti and 2009 Reserve Pinot Noir

Rich, creamy, and baked until it is golden brown, this Manicotti recipe is perfect for a cold winter evening.  Pair it with our 2009 Reserve Pinot Noir for a perfect meal. Baked Manicotti with Sausage and Peas Ingrediants 3/4 cup milk 1/2 cup … [Continue reading]