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(For Ages 21 & Up)

WINE DINNER. LIGHT DEMONSTRATIONWine Enthusiast Magazine considers Willamette Valley Vineyards  "one of America's great Pinot Noir producers" and you will too, after sampling their wines.  Assistant Winemaker, Gabi Prefontaine, who holds a Masters of Viticulture and Enology from Burgundy University in Dijon, will share information about these award winning wines and the vineyard as our cooking school staff shows you how to prepare these delicious recipes: 

Aperitif of Willamette Valley Pinot Gris;

Grilled Watermelon, Halloumi & Spicy Chorizo Skewers
paired with Willamette Valley Rosé;

Homemade Farmer's Cheese, Walnut Pesto & Mushroom Flatbread
paired with Willamette Valley Whole Cluster Pinot Noir;

Grilled Lamb Chops with Burnt Tomato-Fennel Salad
paired with Willamette Valley Estate Pinot Noir & Bernau Block Pinot Noir; and

Riesling-macerated Stonefruit over Sheepsmilk Frozen Yogurt
paired with Willamette Valley Riesling.

INSTRUCTOR: Gabi Prefontaine, Assistant Winemaker, Willamette Valley Vineyards
& CM Cooking School Staff

Established in 1983, the mission of Willamette Valley Vineyards in growing cool-climate varietals is to create elegant, classic Oregon wines from the Willamette Valley Appellation. Their approach is to grow, by hand, the highest quality fruit and to achieve wines that are truly expressive of the varietal and the place where they are grown. They  practice environmentally sustainable farming and were part of the founding of the Low Input Viticulture and Enology Program (LIVE). They ferment and barrel each vineyard lot separately and display the best of these in their single vineyard designate bottlings.
6/7/2019 6:30 PM - 9:00 PM

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17 spot(s) available.
Regular Registration Cost: $70.00 Qty Add To Cart
5/8/2019 12:00 AM - 6/6/2019 12:00 PM


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