Good food and great wine make a meal so much more enjoyable, especially when paired up by professionals. In the November/December 2007 issue of Northwest Travel, we'll tickle your appetite with the latest Tasteful Travel article about winemaker dinners.
Writer Judy Fleagle visited the Cellar on 10th for a winemaker dinner that was prepared by Astoria's Silver Salmon Grille and the wine was provided by shop owner Mike Wallis. Some of the mouth-watering courses included a tropical jerk chicken wonton as an appetizer, tomato soup served in a scooped out acorn squash, and palate-cleanser lemon ginger papaya sorbet. One pairing included a 2004 Merlot with a large veal chop prepared with a separate sun-dried cherry and cornbread stuffing with Portabella mushroom demi-glaze. To round off the presentation was a green tomato carved into a basket that contained lightly cooked vegetables. Talk about mouth watering.
The article also features information about British Columbia's Okanagan wine region's winemaker dinners, the Columbia River Gorge area, as well as a handy guide of wine associations and source guides for Oregon, Washington, British Columbia, Idaho and Montana.
Winemaker dinners have become increasing popular. I suggest you make reservations as early as possible for these epicurean experiences. Such regions as the Columbia River Gorge host their dinners after the harvest season. If you plan to be in Big Sky Country next year in May or June, the Triple Creek Ranch, near Darby, Montana, will host three vintner dinners.
The next time you visit Astoria, a beautiful city by the way, check out the extensive wine selection at The Cellar on 10th. With more than 4000 bottles of wine, its a one-stop shop to fill your own wine cellar.
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