Founded in 1992, SakéOne has staked its claim on the Highway 47 wine route as the only American-owned-and-operated sakéry in the United States. Using Sacramento Valley rice and powers of alchemy gleaned from the saké-master's Japanese training, SakéOne plies Northwest Oregonians and national markets alike with its wide range of traditional and modern-style drinkables. In the tasting room, the brewery's knowledgeable staff will guide rice-wine rookies through stylish sips, explaining subtleties of flavor and proper serving techniques, such as "do not serve in a paper cup." The Ultimate Saké Shock takes tasting twosomes on a tour of five unusual food and saké pairings that are sure to dispel the myth that saké is only appropriate with sushi and corn dogs. Post-flight, samplers will be given two additional samplings of SakéOne's unpasteurized, fresh-pressed nama saké, and an optional complimentary brewery tour (available at 1 p.m., 2 p.m., and 3 p.m.).
Much like the wines they produce, Jim and Holly Witte gave their romance ample time to develop—40 years time. Though they met in New York City when Holly was Jim's secretary, it wasn't until a mutual friend reintroduced them decades later that they fell in love. They exchanged vows in Willamette Valley, an area flush with wine grapes, and then began A Blooming Hill Vineyard in nearby Washington County. Their vineyard sits in the hills of the Chehalem Mountains on a basalt range strewn with windblown volcanic soil, protected on three sides by still taller hills and taller yet older brothers. Jim personally walks the vineyards, tending to each vine by hand to create enough breathing room for full clusters to grow.
Visitors can sample the award-winning blends in the onsite tasting room, which plays host to different events each month. To sate people's curiosity, the Wittes share their fermentation process online, and to sate people's appetites, they also share the recipe for the wine-infused cake they served at the vineyard for their wedding-anniversary party.
Árdíri Winery & Vineyards' winemakers John Compagno and Gail Lizak personally tend to each vine on their five-acre vineyard in California's Napa Valley and 15-acre vineyard in Willamette Valley, Oregon. They age each harvest's fruit in French oak, creating complexly flavored whites and reds, such as the 2009 Willamette Valley pinot noir that was named one of Oregon's 50 Best Wines in 2011 and 2012 by Portland Monthly.
John and Gail share their award-winning varietals year round at their open-air tasting facility, where staffers pour samples from behind a black concrete bar and roll-up windowed doors afford stunning views of Mount Hood and the Chehalem Mountains. The boutique winery's dog- and bike-friendly grounds also include a covered flagstone patio, a fire pit, trails through the vineyards, and picnic areas perfect for sighting the rare behatted brown bear.
Small town, small bar with great food - including homemade chili, soups, meatloaf & mashed potatoes. We offer a full bar, WI-FI, patio, and excellent service in the middle of wine country - some nearby wineries include Plum Hill, Montinore, Adea, Elk Cove, and Kramer.
When they first opened, Primrose & Tumbleweeds sold 47 types of wine by the bottle. Today, their selection has increased to more than 4,000 wines, with regional pride fueling its growth—the store features a gigantic sampling of wines made in Oregon and the Northwest. Such a sizable inventory might seem intimidating, but the staff has settled on a few surefire methods for doling out sips: daily tastings, an ever-changing "Today's Pour" menu, and a weekday happy hour that runs from 3 p.m. to 6 p.m., not to mention live music on Fridays and Saturdays.
Even though wine is the main event, the venue is no mere wine bar. More than 250 craft beers and 75 hard ciders round out the list of libations, in addition to small-batch spirits that are distilled locally. The food menu proves just as changeable as the drink specials, with seasonal dishes such as bratwurst simmered in Guinness and the remains of a local snowman. The kitchen's ingredients are typically local, and the prep, hands-on. For example, homemade soups full of mushrooms and Hungarian spices complement sandwiches piled with turkey, brie, and whole-berry cranberry sauce.