Dundee Hills Sommelier Series: 20th Anniversary

This special three-course menu from Chef Michael Stiller from Tina’s Restaurant in Dundee honors the 20th anniversary of the Dundee Hills AVA, showcasing the vibrant flavors and world-class wines that define our region. Each dish is crafted with the bounty of the Willamette Valley in mind, reflecting the deep connection between the food, land, and people who bring it to life. 

Course 1 – Brussels Sprouts dressed with a Honey~Jalapeño Vinaigrette 

Crispy, caramelized brussels sprouts meet a bold honey-jalapeño vinaigrette in this irresistible appetizer. A touch of balsamic, fiery Fresno peppers, and briny capers brings balance, making it perfect for pairing with Dundee Hills white wines.

Recipe: Brussels Sprouts dressed with a Honey-Jalapeño Vinaigrette

Wine characteristics: Look for crisp acidity and bright, rich whites to pair well with the brussels and vinaigrette. It is a very forgiving dish that gets along well with many whites.

• 2023 Torii Mor Pinot Blanc: This dry, medium-bodied Pinot Blanc has a defining, agile acidity that tip-toes across your palate and will tango with the dressing in this dish. 
• 2021 Holloran Riesling Le Pavillon: If you want to accentuate the heat in this dish, try a well-chilled, slightly sweet Riesling. This vintage from Holloran has just a hint of residual sugar that tempers the heat and char of the sprouts. With enough weight to carry you through the course, it is a fine, refreshing pairing.
  
  

Course 2 – Rack of Lamb with Hazelnut-Dijon Persillade

Tina’s has been known for exceptional lamb dishes since it opened 34 years ago. This timeless centerpiece pairs wonderfully with Dundee Hills Pinot Noir; the mineral-rich depth complements the richness of the lamb and the bright flavors of its herb and mustard crust.

Recipe: Rack of Lamb with Hazelnut-Dijon Persillade

Wine characteristics: For this dish, explore the entire range of Dundee Hills Pinot Noir! Michael suggests two distinct pairing strategies. Consider the other wines you’re enjoying with your meal, and if you are already drinking something bigger, stay big. If you’re still on whites, as this menu recommends, start your reds course with something that captures lightness and delicacy.

• Domaine Drouhin Oregon Pinot Noir: Even in warmer vintages, DDO captures gorgeous structure and balance in its wines. With a light hand towards oak influence, its wines are easy to pair and will always elevate your pairings.
• Haakon/Lenai Pinot Noir: Purple Hands always produces full-bodied and expressive wines that retain a lot of backbone and uprightness. Their Haakon/Lenai pinots show well when young, with beautiful tertiary flavors to emerge in the future. They capture Dundee Hills dusty rose petal but with the violets and black fruit that lend gorgeous aromatics and bring the richness of the lamb with the bright herbs together on the palate.
  

Course 3 – Sparkling Sabayon with Fresh Fruit

Light, luscious, and effortlessly elegant—this sparkling sabayon blends airy whipped cream with silky, wine-infused custard. Layered with fresh fruit, it’s a dreamy finale best enjoyed with a matching glass of bubbles!

Recipe: Sparkling Sabayon with Fresh Fruit

Wine characteristics: A Dundee Hills sparkling wine is an unbeatable pairing option here. Look for a vintage with a fine mousse offering a luxurious texture and well-developed fruit notes to accentuate the berries in the dish.

• Cramoisi Vineyard Blanc de Noir: This wine offers a rich texture that gives body and density of flavor to the sabayon. It also has a broad, generous expression of fruit that will allow you to pair it with many different fruits or berries.
• Argyle Vintage Brut: This traditional method stunner has a bright and crisp profile with excellent consistency and balance. It is widely available and has a great price-to-quality ratio! You can always count on Argyle Vintage Brut to be there, ready to go.

About Tina’s Restaurant and Chef Michael Stiller

Michael Stiller arrived in the Dundee Hills in 1995, beginning his Oregon journey in the cellar at Erath Vineyards under the guidance of Dick Erath, Rob Stuart, and Tyson Crowley. At the same time, he worked at Tina’s as a server and lunch chef, an experience that deepened his understanding of the interplay of wine and food. Learning the technical aspects of grape growing, winemaking, and food pairing simultaneously laid the foundation for his approach today. In his time at Tina’s, it’s become a fixture in Willamette Valley wine country, known for dishes and pairings that highlight its seasonal ingredients and abundant flavors.

Thirty years later, ten of them as the owner of Tina’s, Michael has spent thousands of hours critically tasting wines, considering their ideal pairings, and crafting dishes with those wines in mind. To him, wine and food must be considered as one discipline, each enhancing the other when thoughtfully combined. 

For Michael, a well-paired and well-prepared dish is both a personal achievement and a generous gift to the friends and guests he welcomes to Tina’s dining room each evening. He hopes this menu and the wine recommendations within will offer you the same opportunity to extend care and hospitality to those you welcome to your own table.