Winemaker's Dinner
Tuesday July 29th 
7:00pm-9:00pm
$79/person
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Featuring the foods of Bistro 767 and wines from Adelsheim Winery !
For more information about Adelsheim Vineyard
16800 NE Calkins Ln • Newberg, OR 97132 • (503) 538-3652
 www.adelsheim.com • info@adelsheim.com

First Course
- Seared mahi mahi on its ceviche -

Wine Pairings
2006 Pinot Gris, Williamette Valley Oregon

Tasting Notes

Crisp, bright flavors have always been the hallmark of Adelsheim Pinot gris. In this 2006, you?ll find beautifully delineated Bosc pear, white peach, and Winesap apple, with a touch of spice. It pulls off the difficult feat of providing a gentle creaminess that lends a mouth-filling texture and long finish, yet still impressing as a wine that's crisp and clean. Try it with mildly spicy foods (such as ceviche), not so mildly spicy Thai cuisine, rich fish entrees, and even classic oven-roasted fowl.

Second Course
- Tempura battered crab relleno with lobster nage -

Wine Pairings
2006 Chardonnay, Williamette Valley Oregon

Tasting Notes

BACKGROUND:
In 1974, David Adelsheim worked the harvest in Burgundy, and while there realized that Oregon needed access to Chardonnay clones directly from Burgundy. Chardonnay in Burgundy ripened at the same time as Pinot noir; Chardonnay in Oregon (from several California selections) ripened two to three weeks later. David followed through by helping create a system for these clones to navigate through the red tape and mandatory quarantine. These so-called "Dijon" clones were released for planting in 1989. It turned out that they have fewer and smaller grape clusters, and thus are a better match for Oregon's long, cool growing season. One thing surprised us ? we've found we can produce excitingly rich Chardonnay with next to no oak influence at all. This is the third vintage of this wine which we have christened "CH" to distinguish it from all the overblown, so-much-oak-you-can't-taste-the-grapes "Chardonnays".

THE WINE:
Easily the best yet of the first three vintages we've produced of this wine, it features incredibly focused white stone fruit and crisp apple flavors, minerals and spice, and a long slightly creamy finish. We've found it works well with hard Alpine cheeses (comt鬠fontina, cave-aged gruy貥), and rich fish or poultry dishes

Third Course
- Seared duck breast, curried spaetzle, strawberry pinot demi glace -

Wine Pairings
2006 Elizabeth's Reserve Pinot Noir, Williamette Valley Oregon

Tasting Notes

THE WINE:
This 2006 Elizabeth's Reserve offers aromas of bright red raspberries and ripe currants with hints of black cherry. Longer contemplation reveals nuances of the smoky cedar essence of lapsang souchong tea and dried rose petal. On the palate, the flavors mimic the aromas, leading again with raspberry. The wine texture is exceptionally balanced with good upfront acidity, and a silky mouthfeel with soft tannins that linger to a strawberry cream finish. Enjoy this wine when young, or allow it to age gracefully for five or up to ten years with proper storage conditions. It will pair beautifully with the Pinot noir classics ? lamb, duck, grilled salmon, and aged cheeses.

Fourth Course
- Peach ice cream sandwich -

Wine Pairings
2006 Deglace, Williamette Valley Oregon

Tasting Notes

BACKGROUND:
Dessert Pinot noirs are relatively rare in the world. The inspiration for our Deglac頯occurred in 1988, when Michael Adelsheim was lucky enough to have an empty glass when Rheingau winemaker Josef Becker walked by with his 1976 Sp䴢urgunder Trockenbeerenauslese at a party after that year's International Pinot Noir Celebration.  Skipping the superlatives (and a few years), we set out to produce something similar with the 2001 harvest, mostly so we would have a wine with which to finish our winery dinners. There are two ways in which dessert wines of moderate alcohol content are traditionally produced: the grapes can become desiccated by botrytis cinerea ("noble rot") or they can be pressed when still partially frozen. An Oregon Pinot noir producer would never want "botrytis" to spread in the vineyards (it ruins red wines), and we can't remember a fall when we had an early freeze (i.e before the winter rains started.) Thus, in winemaker Dave Paige's first year with Adelsheim, one block of grapes was chosen for the experiment (which was to take the grapes to a freezer instead of the winery. The resulting faux "ice wine" was delicious, and a hit) so we have continued to produce it every year.

THE WINE:
Even with this sweet wine, we stay true to our winery philosophy that a wine's highest use is in pairing with meals. That means retaining enough of the grapes' natural acidity to ensure that the wine never becomes too cloying. Our Deglac as amazing apricot, fig and honeysuckle flavors that should prove to be a perfect match with red berry tarts, pumpkin cheesecake, and a wide range of other desserts.