March 17, 2015

Winemakers Dinner Series - Jacob Williams

By: Kent

Winemakers Dinner Series - Jacob Williams

Join us in enjoying time with three talented and award winning winemakers at the Historic Balch Hotel! Enjoy the sunshine and great open beauty of the east side of the Columbia River Gorge. We're hosting a Spring Winemakers Dinner Series beginning with Jacob Williams, March 21st. Jamie Snell, our Supper Club caterer and amazing menu designer, will be creating a four course dinner specifically tailored to showcase perfection with food and wine paring. Jacob Williams winemaker John Haw’s experience started with Warner Vineyards and Leelanau Cellars in Michigan back in 1972. As his career blossomed he ventured to Oregon where his family was from, landing him at Shafer Vineyars in Forest Grove for his first introduction to Oregon wines. He continued on to Sokol Blosser for 11 years, which led him to Pedroncelli in Dry Creek California and finally he found his way to the Columbia Gorge, first working for Maryhill and then finding his home with Jacob Williams. He believes the Columbia Gorge has the BEST wine growing region in the nation. John carefully hand-selects each vineyard and allows the vineyards to dictate what the style will be. Aging his wines for up to 36 months, John’s experience and dedication continues to produce premium award-winning wines year after year. This four course menu has both fresh spring flavors and complex Indian spices that will pair perfectly with Jacob Williams Wine! • Curried comice pear and parsnip soup. Brie and date flatbreads. 2013 Gewurztraminer: Beautiful floral notes with refreshing apples and apricot, smooth crisp citrus leading to a clean balanced finish. Wine grapes grown on Bolton Farm in Dufur, OR • Apple wood-smoked duck skewer, cherry-almond compote, arugula and mustard seed salad. Sadie Red: A special blend of Cabernet Sauvignon, Merlot, Syrah and Cabernet Franc. Great body, diverse flavors and superb taste. 89 Points - Named after the family dog, this red blend displayed a deep red-black color and medium body. Dark fruits and floral notes were present on both the nose and palate, ending with a long lush finish. • Charred flat iron steak, rubbed with coffee, allspice and tamarind. With saffron mashed potatoes, peas, mint. 2010 Cabernet: Big, classy and bold. Beautiful layers of black cherry, cocoa, spice & smoky oak on the long finish. Northwest Wine Summit Silver Medal, Wine Enthusiast: 86 Points, ‘Wines Northwest’ Chuck Hill said our 2010 Cab was a favorite with his tasters! He featured it as one of his wines of the week. Click here to read the review. • Chocolate- hazelnut tart with fresh strawberries, cocoa nib and whipped cream Puerto De Avery: This incredibly smooth Syrah dessert wine has been aged 8 years to perfection, in French Oak. 90 Points - This Syrah has it all, beautiful smooth dessert wine drenched in chocolate and cherries. A MUST for the Port lover. 65- p.p. + gratuity Complimentary hors d’oeuvres prior to dinner 6:00 Limited Seating Reservations Required: 541-467-2277 Mention that you're attending the dinner and receive 15% off your stay! Good for one night, two nights, or a trifecta of three in a row.

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40 South Heimrich, Dufur, OR 97021, United States  P: (541) 467-2277  E: info@balchhotel.com