What We’re Pouring Around Our Tables This Holiday Season

The holiday season is a special time for all of us in the Dundee Hills as we gather with friends and family to share laughter, memories and incredible food and wine. Are you curious what we’re serving and pouring for those gathered around our tables this holiday season? Take a look to see what’s on the menu around the Dundee Hills these next few weeks. If you see a pairing that piques your interest, head over to our online Marketplace or the winery’s website to place an order!

  • Paul Beck, the wine club manager at Winter’s Hill Estate, is serving porchetta with a side of roasted squash with mint. He’ll be pouring their 2018 Pinot Noir Dundee Hills. Make sure to check their website for the recipe!
  • Scott and Denise Flora, owners of Native Flora, cherish this time of year as the entire family (and their significant others) gather together. From our Christmas Eve gathering with friends and neighbors to the Flora shenanigans on Christmas day, there is ample fun and food to enjoy! They will serve a traditional turkey with dressing, potatoes, a side or two of salads and pumpkin pie for dessert. They’ll open their sparkling wine to toast & welcome guests, and offer their 2020 Pale Rider, a Blanc de Noir, and their 2018 A Time to Remember, estate Pinot Noir with their holiday dinner. 
  • Christine Havens, the marketing director for Lange Estate Winery, has a feast for kings in store! She’ll serve a leg of lamb with potatoes au gratin, roasted baby carrots, grapefruit and goat cheese fennel salad or parmesan pomegranate Brussels sprout salad. Right now she’s loving Lange’s 2018 Mia Mousseux Blanc de Blancs, which will definitely be her opening act alongside gougères or oysters. For her main course, she’s chosen Lange’s 2019 Freedom Hill Pinot Noir, which has the body to stand up to lamb.
  • The Balanza family plans to make squash risotto and pair it with their Balanza Vineyard Chardonnay! This risotto is a family favorite and the slight crispness of the Chardonnay and pretty fruit balances the creamy richness of the risotto. Kerry made it recently while watching the World Cup Soccer matches and earned rave reviews!
  • Donna Morris and Bill Sweat, owners of Winderlea Vineyard and Winery, spend the holidays in Vermont with family. They’ll enjoy Cassoulet with Whole Confit Duck Legs served with 2018 Winderlea Weber Vineyard Pinot Noir. Before everyone arrives, Donna methodically makes the elements of Cassoulet, starting with the duck legs. Her favorite part is producing, packaging, and storing all of the duck fat to give the family to use for months to come. To Donna, duck fat is liquid gold.
  • Amanda Conley, the hospitality manager for Dobbes Family Estate, will make her mom’s famous homemade noodles, a dish that’s been passed down through the generations in her family. Now they make it every year, and this year Amanda plans to pair it with Dobbes 2021 Elements Bubbles!
  • Véronique Boss-Drouhin, winemaker for Domaine Drouhin Oregon, will serve a nice oven-baked black cod along with some roasted carrots, which her mother makes. The roasted carrots are a beautiful pairing with their Pinot Noir Dundee Hills and Chardonnay Arthur.
  • Lisa, the Manager of Operations & Catering at Trellis Dundee, plans to enjoy spiral sliced ham with roasted green beans and mashed potatoes. She recommends pairing it with a bottle of the 2015 Résonance Pinot Noir. Growing up, she remembers Christmas as a very magical time filled with music, loved ones and decadent food. This meal reminds her of those times and of her mother, who still prepares a similar meal each year for us to gather and enjoy.
  • Michelle Kaufmann, Vice President of Communications for Stoller Family Estate, has the ultimate menu in store: Winter Salad with roast butternut squash, beets, pomegranates and oranges (paired with 2020 Estate Chardonnay), Beef Wellington with baby carrots and roasted fingerling potatoes (paired with 2020 Estate Pinot Noir), and homemade cranberry tart (paired with Estate Sparkling Brut). Her cranberry tart recipe is from her husband Sam’s mother. She cut it out of a Sunset Magazine in the late 80s/early 90s, and a photocopy of the original clip was shared with her when they married 10 years ago. Sam remembers his mom always making the tart for holidays and special occasions, and since she is no longer with them, it’s important to Michelle to carry on her tradition.
  • Jennifer Poff, the Consumer Sales & Events Manager at Knudsen Vineyards, will serve her dad’s signature dish: Prime Rib with all the fixings! She’ll pair it with the 2019 Family Series Pinot Noir.

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