Bethanys Table » Wine

Ken Wright Wines Added To Our Fantastic Wine un-List!

Allea — Tue, 11 Oct 2011 08:30:35 +0000

Ken Wright has been making wine in Oregon for twenty-six years. Over this period of time, the Wrights have established a reputation for creating exceptionally beautiful Pinot Noirs. They have mastered the art and science of winemaking, and as a result their fan base is vast and well-informed.

We are thrilled to be offering the following four of Ken’s wines on our wine list, all of which scored over 90 in Wine Spectator:

Abbott Claim Vineyard 2007 Pinot Noir: This vineyard is in the Carlton-Yamhill AVA. Here soils are high in sand and therefore offer the excellent drainage necessary for pinot grapes. This particular wine is described as balanced and lively, with aromas of smoke, spice, and and raspberry. Portland Monthly just named this #4 on Oregon’s 50 Best Wines!

McCrone Vineyard 2008 Pinot Noir: Also located in the Carlton-Yamhill AVA, McCrone faces more to the west than Abbott Claim. Each year, this vineyard produces about 700 cases of wine that is described as lush and powerful. It’s described as exotic, succulent, and deep.

Carter Vineyard 2009 Pinot Noir: This vineyard is located in the Eola Hills. The soil is volcanic and shallow, allowing fruit to ripen more quickly. Grapes generally have a higher acidity, producing wine that evolves to “show dark fruits and fresh, healthy earth scents.”

Willamette Valley 2009 Pinot Noir: This is the first blended Pinot that Ken has ever produced. It encompasses grapes from nine of his vineyards. Wine Spectator describes it as “Light and satiny, with modest tannins around a delicate core of cherry, raspberry and coffee flavors, fleshing out more on the long finish.”

Join Us For Six Courses Of Fine Fare Paired With Seven Great Wines!

David Bowles — Thu, 10 Feb 2011 09:26:00 +0000

Every once in a while we like to do something really fun and special. This time we decided to collaborate with Tamarack Cellars of Walla Walla to host a dinner featuring Tamarack’s winemaker Danny Gordon and a great lineup of wines. Although Saturday night is a busy in the restaurant, we decided that it is worth clearing the decks in order to do something really great.We will feature seven wines paired with six spectacular courses prepared by Janet. As a special treat, noted jazz guitarist Dan Balmer will be on hand to serenade us while we eat and quaff. Danny will tell the stories of the winery and the wines we’re enjoying and David, as usual, will wander around, basking in your attention and saying inappropriate things.

The Coleman family hired Danny, a local boy who graduated from Banks High School, shortly after it was founded as the 14^th winery in Walla Walla in 1998. Tamarack has since become a pillar of that community and their wines have achieved wide acclaim. Most recently, Tamarack’s 2008 Firehouse Red, which will be featured at the dinner, made the top 50 on Wine Spectator’s Top 100 Wines for 2010.

Appetizers: The event commences at 6:30 with time allotted to meet and greet over glasses of sparkling wine – something to put you in the mood – and the tables set with a selection of artisan cheeses and various charcuterie items.

Salad Course: Our ever-popular Smoky Rogue Blue salad, topped with apples, hazelnuts and Rogue Creamery’s Smoky Blue Cheese crumbles, will showcase the soft peach and mango notes of Tamarack’s 2009 Chardonnay, which is aged in French oak that balances the bright acidity and pear, apple and apricot scents with a long butterscotch finish.

Soup Course: Here we will present the last of Tamarack’s acclaimed 2008 Firehouse Red accompanied by amazing, rich and creamy Garlic Bisque.

Meza Course: The Columbia Valley produces Merlot loved by Cabernet drinkers. Tamarack’s 2007 Merlot has an enticing bouquet reminiscent of pipe tobacco, berries and cherries and its Red Mountain fruit produces bright acidity that is balanced with the flavor of chocolate, raspberries and black cherries. Janet has elected to pair this wine with a dish made using flageolet beans, the caviar of legumes, with roasted tomatoes with and aged balsamic vinegar drizzle.

Main Course: Danny’s Cabernet Franc is tough to get and sells out every year. It is silky smooth and fills the palate with round notes of plum and caramel that fuse with mocha and blackberry. Wine made with 100% Cabernet Franc is seldom seen on store shelves typically dominated by Franc’s cousin, Sauvignon. So we decided to offer these two wines side-by-side so guests might explore their similarities and distinctions. Perhaps you might even try blending the two to create your own Bordeaux. We have started purchasing grass-fed beef from Oregon Natural Meats, a producer that slow-finishes its animals using a high-quality ration consisting of “upcycled” brewer’s grain from local microbreweries. Without a doubt, this is the best beef we’ve tasted. Janet will be grilling rib eye anointed with local wild mushrooms and a red wine demi-glace served with fingerling potatoes and a vegetable.

Dessert: Danny is pulling something out of the cellar that we are saving as a special surprise to serve with dessert. We will serve plates of artisan chocolates to enjoy with this treat because… well, because you can’t go wrong with great chocolate.Plan on setting aside your entire evening. We will meet and greet between 6:00 and 6:30. Dinner begins in earnest at 6:30 and will last for at least 2½ hours. Six courses, seven wines. Live jazz. The cost is $75 per person. It’s going to be a great night!

Three great Southern Oregon wineries – and a fly-over on biodynamic farming

David Bowles — Sat, 28 Aug 2010 16:51:24 +0000

The organization of AVA’s (American Viticultural Areas) in Southern Oregon is a little confusing. The Southern Oregon AVA was created in 2004 as a “super-AVA”, incorporating both the Rogue Valley and Umqua Valley AVA’s. Applegate Valley is a sub-AVA of the Rogue. Umqua Valley also has its own sub-AVA, the little known “Red Hill Douglas County, Oregon AVA”, which was clearly named by a committee. For our current series we have selected two wines from Cowhorn Vineyard: a 2007 Syrah and a 2009 Grenache Rose. Cowhorn is a relatively young winery that has achieved remarkable success given their youth, and the quality of their wines seems to improve with each vintage. We have always based our wine dinners on the belief that they should be both educational and entertaining. Every once in a while we have somebody like our good friend Ron Grasty or a local winemaker help with the presentation and the educational factor goes way up. Often the emphasis shifts to favor entertainment over education. Including Cowhorn in the mix provides us with an excellent opportunity to enhance the educational aspect of the event. Cowhorn is a Demeter certified biodynamic farm that planted its first vines in 2005 and produced its first wine from those vines in 2006. We tasted their 2006 Syrah and it was darn good. Good wine from 1 year-old vines? Unheard of? Biodynamic farms consistently produce results that seem magical when viewed through the lens of conventional farming practices. To biodynamic farmers, these results simply make sense. Biodynamic agriculture initially sprang from the teachings of Rudolf Steiner (1861-1925), an Austrian “spiritual scientist” and student of Goethe who also wrote the curriculum for today’s Waldorf schools, founded a movement called Anthroposophy and taught new systems and structures for architecture, medicine and social organization, among others. Steiner was cool… and seemed to keep himself quite busy. Cowhorn’s website thoughtfully and articulately explains their approach to biodynamic agriculture. It is worth reading. The use biodynamic farming practices have risen steeply in viticulture and biodynamic wines have distinguished themselves well. And this drives some people crazy. Consider what I imagine to be the biodynamic inspiration for naming the winery “Cowhorn”: the use of what biodynamic farmers worldwide refer to as “Preparation 500”. Here, manure–filled cowhorns are buried on the autumnal equinox and dug back up six months later on the spring equinox, the first day of spring. The manure is removed and stirred with water in a process called “dynamization”, which creates a vortex that cosmic energy can be funneled into. The homemade brew is then sprayed upon the fields to stimulate the soil, promote root activity and contribute to good bacteria growth… Far out? Or just a practical closed-loop system utilizing agricultural homeopathics? Will Lyons wrote an article for the WSJ last month where, after admitting to his sympathies for biodynamic naysayers, he declared, “…having tasted numerous wines made using some of the practical aspects of biodynamics I have found they are marked with a purity, silkiness and concentration rarely found in other wines.” Click here to check out his article. Then, if you want a sample of the controversy around biodynamics, read the comments. Del Rio Vineyards plays a major role in the Oregon wine industry and we will be featuring their 2007 Claret. The vineyard, located in Gold Hill, Oregon in the Rogue Valley AVA, tends more than 200,000 vines on over 200 acres. They supply many of our state’s top winemakers with grapes (Ken Wright, A-Z, Penner Ash, Solena…) and they manage to save a few tons for themselves. Approximately 35% of Del Rio’s grape production is used to make over 10,000 cases of wine each year. Their style seems to be a little more rough-and-tumble-just-get-it-done, and the results are excellent. The Claret we are serving is a deep and well-balanced. To us it wouldn’t be right to take a trip through Southern Oregon without stopping in at Abacela. Earl and Hilda Jones are the royal family of Southern Oregon winemaking. Abacela was originally founded primarily to pioneer the production of the Tempranillo grape in the US. We have featured their Tempranillo wine at a number of events. Abacela grows at least 15 grape varietals on approximately 80 acres. While the Umpqua Valley AVA is predominantly cooler than the Rogue, Abacela is located in the southern reaches of its district. Earl and Hilda picked a place that afforded them a variety of conditions, soils, exposures, etc., and they have used the diversity of their land holding to great advantage. Abacela has achieved great success pioneering Alberino, the wine we are featuring in this series. They grow this grape on their north-facing slopes to allow to slowly ripen while retaining its natural acidity. This acidity is balanced by a rich fruitiness suggesting peaches and apricots. Click here to check out our menu and the food pairings that showcase these vineyards and their wines.

Tasting Wines from Tuscany

David Bowles — Thu, 25 Mar 2010 21:37:51 +0000

On Friday, March 26th and April 2nd, we are featuring a selection of four wines from Tuscany that Janet will be pairing with some really great food. Four courses, four wines, $40, for goodness sake, don’t miss it.

We will start with a 2008 Vernacciadi San Gimignano by SanQuirico. This wine is crisp, dry, and refreshing with perfect acidity.

Next we’ll try a CastellodiBossi 2005 Chianti Classico made from 100% Sangiovese grapes. This juicy Chianti offers fruit, tannins and body that reach an elegant balance that carries through to the lingering finish. It’s the quintessential match for earthy, rustic, traditional Tuscan cuisine.

We will also taste another 100% Sangiovese, but something quite different. The 2006 RossodiMontalcino from Altesino is made from grapes hand harvested from young vines in the Altesino and Velonavineyards. This rosso is round and well balanced offering cherry and plum flavors, hints of leather and a velvety finish.

We will finish the meal off with a 2007 Lagone by AiaVecchia, located deep in the Tuscany countryside between Bolgheri andCastagnetoCarducci. This area personifies the favorable microclimate and ideally suited soils make possible the production of very high quality Tuscan wines. The wine is made from Merlot, Cabernet Sauvignon and Cabernet Franc grapes, which offer up aromas of plum and dark fruits that unveil a full body, with velvety tannins and a soft, caressing finish. At once minerally and floral. At once yummy.. and good for you too!

If you want to hang around and visit with your new best friends after dinner, try some Vin Santo with your dessert.

We greet between 6:30 and 7:00. Dinner starts at 7. Make your reservation now by calling us at 503.614.0267 or us the form below to email your reservation.

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Women In Winemaking – Bergevin Lane Vineyards

David Bowles — Sat, 07 Nov 2009 18:43:18 +0000

The Girls - Amber Lane & Annette Bergevin

It seems only natural that we begin this series with Bergevin Lane Vineyards from Walla Walla. Annette Bergevin and Amber Lane are a couple of spirited, fun-loving, irreverent cute chics who make great wine. (As anybody can tell by meeting Janet, David is a big fan of cute chics.) Together with their winemaker Steffan Jorgenson, who brings a world of experience to his craft, Bergevin Lane practice a somewhat restrained style, coaxing extraordinary elegance from their wines. Bergevin Lane Vineyards is a sister stream in the world of wine to the Bethany’s Table freestyle approach to food and hospitality.

We will be serving four courses of food paired with great wines including their highly rated Syrah and amazing 2004 Horse Heaven Hills Cabernet Sauvignon – a great year! The cost is only $35 per person.

Make your reservation for November 13^th and 20^th. Arrive, as usual, between 6:30 and 7 pm. Seating is at 7. Click Contact Us in the left panel to email your reservation or call us at (503) 614-0267.

Do you want to familiarize yourself with Bergevin Lane Vineyards? Click here to view the Bergevin Lane website.

Tempranillo By Alejandro Fernandez (& Eva)

David Bowles — Thu, 22 Oct 2009 02:01:52 +0000

A New Age of Women Winemakers

Quintessential Spanish Excellence

Tempranillo by Alejandro Fernandez

October 23rd & 30th we are moving from Multi-Generational Wineries to Multi-Generational Families Making Wine, and beginning with a focus on Women Winemakers. Alejandro Fernandez has turned over the job of making wine to his daughter Eva.

Previously we have featured Spanish wines because of the excellent value they afford. While the wines produced from Tempranillo grapes by Alejandro Fernandez are not inexpensive, they are nonetheless true to this theme. These are truly great wines.

Because we are working with a single varietal, Janet must be especially crafty in creating the food pairings that show off these distinctly different manifestations of the Tempranillo grape.

She will show off her Halloween Special, Black Squid Ink Pasta & Salmon and she will also be serving Osso Bucco made with grass-fed Beef Shank and Spicy Sausage served over Creamy Polenta.

Select “Contact Us” in the left panel to email your reservation or simply call us at at 503 614-0267

Seating is limited. The cost is $40 for wine and dinner. Arrive between 6:30 and 7, begin at 7 PM.

Abacela Winemakers Earl & Hilda Jones Are Coming To Dinner On August 7th!

David Bowles — Thu, 23 Jul 2009 16:22:22 +0000

Abacela Winemaker Dinner

Dine and Visit with Earl and Hilda Jones

Mark your calendar and make your reservation now to join us on Friday August 7th. Winemaker/owners Earl and Hilda Jones will be with us to feature the Iberian wines that have made Abacela famous. You will hear the stories of how the Jones family changed careers to pursue a dream and ended up selecting the Umpqua Valley for their vineyard. Since their initial Tempranillo planting in 1995, Earl and Hilda have broadened their focus and built a 60-acre vineyard growing over 20 winegrape varieties and a winery producing award-winning varietal wines.

Abacela Owners Earl & Hilda

At least five wines (possibly six) will be featured with as many food courses. Many of you have already discovered the amazing 2008 Albariño and the 2008 Rosado when we explored Abacela in the past. On this special night we will additionally explore not only the 2007 Garnacha and the 2006 Port but also, the granddaddy of them all, the 2005 Tempranillo Reserve! What a wonderful setting in which to enjoy this magnificent wine, which has won the following awards: Gold Medal, 2009 Tempranillos al Mundo, Spain – Gold Medal, 2008 NorthWest Wine Summit – Gold Medal, Wine Press Northwest Platinum Judging.

Make your reservation now! This event will certainly sell out. Call (503) 614-0267 or fill out the form below to email us. The cost is $65 per person,. We will greet and hobnob between 6:30 and 7:00. Dinner commences at 7:00 pm.

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Exploring Abacela & Other Southern Oregon Wineries

David Bowles — Mon, 15 Jun 2009 23:16:30 +0000

Southern Oregon Wines

There are scads of wineries in Southern Oregon. The website for Southern Oregon Wineries Association (www.sowa.org) boasts 48 member wineries. One of our favorites among these is Abacela (www.abacela.com). So we are continuing our Southern Oregon exploration on Friday, July 10th by featuring this truly great winery.

As usual, we will greet guests beginning at 6:30 and seat at 7:00 pm. and begin at 7. The cost is $25.00.

Be there!

Call (503) 614-0267 or use the form below to make your reservation.

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Summer Food & Wine Tasting

David Bowles — Wed, 10 Jun 2009 19:17:37 +0000

Wine tasting happens at our Table every Friday night. Seating is limited to 14 participants. We typically serve four light courses paired with five or six wines. The cost is $20 to $30 depending on the wine. It’s usually just $20.

It’s always fun, always entertaining and usually educational. If Ron Grasty is on hand it is sure to be educational but these days he is often preoccupied distributing wine and promoting his new book, “The Wine Puzzle”. Click here to check out TheWinePuzzle.com.

In June we are exploring Summer Food & Wine. Try a great Rose with some Gazpacho. Maybe we’ll pair the Spinach, Strawberry and Pecan Salad with a classic German Riesling. The Sangiovese is great with the Pasta Primavera and let’s try a great Cab with the Grilled Flank Steak. Twenty bucks. That’s all. Twenty bucks.

Space is limited, so email your reservation now.

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Wine Tasting Back to Friday

David Bowles — Fri, 29 May 2009 03:31:05 +0000

We Surrender! Wine tasting is being moved back to Friday night.

When we asked our customers how they felt about moving the wine tastings from Fridays to Thursday night we got about a 50/50 response. Since we made the move to Thursday a much higher percentage of our customers have voted with their feet. We have had a couple of great Thursday tastings, usually when attendance is augmented by a large group. But attendance overall has been pretty meager. Our Friday tastings were filling up the house.

You can’t have a drunk wife and a full case of wine – Italian proverb

Here we typically say “You can’t have your cake and eat it too”… but you know those Italians. We will attempt to defy these axioms. We will hold the wine tastings on Friday and still be available for drop in dining. To accomplish this we will limit the number of participants to 16. This will fill our main table and leave the remainder of the restaurant available for dining. And there are always the outside tables.

Guinea Pig Tasting

The Guinea Pig Tastings have been a great success. We have discovered some great wine that, based on our customers’ input, now resides on our list. The theme continues. Next we are tasting a great Italian Rosé (Librandi Ciro Rosato 2008), a German 2006 Silvaner from Villa Wolf, comparing two super-value Argentine Malbecs… and, as the finale, maybe the best Cabernet we’ve tasted this year by Janvik from the Columbia Valley.

Date: Friday, May 28th and June 5th.
Time: Meet and Greet 6:30 – 7:00 pm. Seating at 7. You are not late until after 7.
Cost: $20 per person

Feedback? Want to make a reservation? Please feel free to comment below.

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