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Founder, Jim Bernau, purchased the Estate\nsite in 1983 and cleared away the old pioneer plum orchard hidden in Scotch\nbroom and blackberry vines. He planted Pinot Noir (Pommard and Wadenswil\nclones), Chardonnay (Dijon and Espiguette) and Pinot Gris. In the beginning he\nhand-watered the vines with seventeen lengths of 75′ garden hose.<\/p>\n\n\n\n
Willamette Valley Vineyards has come a\nlong way since then. <\/p>\n\n\n\n
Today, the stylistic emphasis is on pure\nvarietal fruit characters, with attention to depth, richness of mouthfeel, and\nbalance. The wines are truly a collaborative effort of the entire vineyard and\nwinemaking staff. <\/p>\n\n\n\n
Join us at Trumbull Kitchen to meet one\nof those winemakers and a fabulous dinner, pairing Willamette Valley Vineyards\nwines with Chef Chris Torla\u2019s menu.<\/p>\n\n\n\n
Guest Speaker<\/p>\n\n\n\n
Ryan Clifford<\/strong><\/p>\n\n\n\n Harvest\nWinemaker \/ Regional Brand Manager<\/strong> <\/p>\n\n\n\n Willamette Valley Vineyards<\/p>\n\n\n\n Reception<\/strong><\/p>\n\n\n\n Willamette Pinot\nGris, 2017<\/strong><\/p>\n\n\n\n Smoked Gouda and Apple Crostini<\/p>\n\n\n\n hot honey drizzle<\/p>\n\n\n\n 1<\/strong><\/p>\n\n\n\n Willamette\nChardonnay, 2016<\/strong><\/p>\n\n\n\n Smoked Salmon and Dungeness Crab Napoleon<\/p>\n\n\n\n meyer lemon, bulls\u2019 blood, lemon oil<\/p>\n\n\n\n 2<\/strong><\/p>\n\n\n\n Willamette Elton\nPinot Noir, 2014<\/strong><\/p>\n\n\n\n Charred Salmon Medallions<\/p>\n\n\n\n curried beluga lentil vinaigrette, crisp apple, baby\nwatercress<\/p>\n\n\n\n 3<\/strong><\/p>\n\n\n\n Willamette Estate\nPinot Noir, 2016<\/strong><\/p>\n\n\n\n Sage and Honey Glazed Quail<\/p>\n\n\n\n butternut squash coulis, warm farro salad, pomegranate\nreduction<\/p>\n\n\n\n Dessert<\/strong><\/p>\n\n\n\n Willamette WC Rose, 2016<\/strong><\/p>\n\n\n\n Dried Cherry Tart<\/p>\n\n\n\n toasted pistachios, grilled cantaloupe relish, chantilly\ncream<\/p>\n\n\n\n <\/p>\n\n\n\n $89 Per Person <\/p>\n\n\n\n (Not Including Tax or Gratuity)<\/p>\n\n\n\n Please Call Trumbull Kitchen for\nReservations<\/p>\n\n\n\n (860) 493-7412<\/p>\n","protected":false},"excerpt":{"rendered":" Trumbull Kitchen Is Very Pleased to Present A WILLAMETTE VALLEY VINEYARDS WINEMAKER PAIRING DINNER Wednesday January 30th 6:00 reception | 6:30 Seating Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in Scotch broom and blackberry vines. He planted Pinot Noir (Pommard and Wadenswil clones), … <\/p>\n