Wednesday, January 29, 2014

Jean-Michel's Culinary Visit to Portland

Join Del Rio's winemaker, Jean-Michel Jussiaume, for a culinary experience in Portland. You have two opportunities to sit down to dinner with our great winemaker: 
Jean-Michel Jussiaume

The Riverview Restaurant
Wednesday, February 5th @ 6:30PM
$60 per person plus gratuity
Reservations Call: 503.661.3663


King Crab Legs with Blood Orange Beurre Blanc
2012 Pinot Gris

Wild Boar Belly, Pomegranate and Micro Cilantro
2010 Pinot Noir

Parpardelle Elk Ragu
2010 Claret

Painted Hills Beef Golumpki
2011 Cabernet Sauvignon

Shaker Lemon Tart with Lemon Preserves Pavlova
Rose Jolee

 Abella Italian Kitchen
Thursday, February 6th @ 6:30PM
$65 per person plus gratuity
Reservations Call: (503) 582-1201

1st course:
White corn and pancetta chowder served with broccoli raab and cannellini bean garlic bread. Wine pairing: 2012 Chardonnay

2nd course:
Vegetable lasagna with housemade red sauce and béchamel sauce. Wine pairing: 2011 Merlot

3rd course:
Chicken Cacciatore Wine pairing: 2010 Claret

4th course:
Tuscan style roast pork with rosemary, sage and garlic. Wine pairing: 2011 Cabernet Sauvignon

Flourless chocolate tort with raspberry puree. Wine pairing: 2009 Syrah Port

Friday, November 22, 2013

Cranberry, Fig, Pinot Noir Chutney

A perfect addition to your Thanksgiving feasts . . . Pairs wonderfully with the 2011 Del Rio Vineyards Pinot Noir

Makes Four Cups

 1 1/2 cups Pinot Noir ● 12 dried figs diced ● 3/4 cup sugar ● 3 strips orange zest ●1 (2-inch) piece fresh ginger, peeled and finely grated ● 4 cups fresh or frozen cranberries ● Kosher salt and freshly ground black pepper

DIRECTIONS: 1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in
advance and stored covered in the refrigerator. 

Bobby Flay's Bar American Cookbook 

Wednesday, October 10, 2012

A Cool Weather Recipe: Cheesy Chicken & Wild Rice Casserole

Recipe from the

3 Tablespoons extra virgin olive oil

1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice 
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese
1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.
2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  
8-10 servings

Serve and enjoy with a bottle of Del Rio Chardonnay!

"The Pull: The Only Acceptable Way to Open a Bottle"

When you live on a vineyard and have opened more than your fair share of bottles of wine you find yourself wondering if a corkscrew is the only way to go. Thanks Del Rio Vineyards for letting us STEAL your facilities for three days and get to the bottom of it. - Clayton & Jason Wallace

Friday, June 22, 2012

spinach salad with chicken, avocado and goat cheese

Enjoy with Del Rio Viognier 

Yield: 4 servings
Prep Time: 20 min


8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste


1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

Monday, April 30, 2012

Pinot Noir & Stuffed Portobellos

A perfect pair: Pinot Noir & Four Cheese-Stuffed Portobellos
Enjoy with Del Rio's 2009 Pinot Noir - Click here to purchase.

INGREDIENTSStuff Mushrooms & Pinot!
Finely grated zest of 2 lemons
1 tablespoon chopped basil
4 garlic cloves, minced
1 cup panko
3 tablespoons chopped parsley
Ten 3- to 4-inch-wide portobello mushroom caps, black gills removed
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
3 ounces of shredded Gruyère
3 ounces of shredded Muenster
3 ounces of shredded mozzarella
3 ounces of shredded Manchego

1. Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
2. In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil. Season the chees
e filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.
3. Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve right away.
MAKE AHEAD The stuffed mushrooms can be refrigerated overnight before baking.

Monday, April 9, 2012

Roasted Spring Vegetables

Spring Veggie Medley

Enjoy with Del Rio's 2009 Viognier


  • 1 pound green beans, trimmed 
  • 1 pound baby carrots (2 cups)
  • medium red onions, cut into eighths
  • large red bell peppers, seeded and cut into 1/2-inch strips
  • large yellow bell peppers, seeded and cut into 1/2-inch strips
  • sprigs fresh thyme
  • Salt and pepper
  • cloves garlic, minced
  • 1/3 cup olive oil
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon paprika

  1. Preparation 
    Place a rack in center of oven. Preheat oven to 400°F. Line a shallow baking pan with aluminum foil.
  2. Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers and thyme sprigs. Sprinkle with salt and pepper. Whisk garlic, olive oil, basil, paprika, salt and pepper together in a small bowl. Pour mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide spatula, turn vegetables. Roast until tender, 15 to 25 minutes more.  Recipe from 
Curious about our 2009 Viognier - Click here for more information