Basic Wine Education: Oregon
Sunday, April 12th
2:30 - 3:30pm
All wines come from someplace, but the best wines can only come from an extraordinary place. Is Oregon producing the best Pinot Noir in the world today? Come see and taste for yourself. Learn about the history, soils, climate and winemaking traditions that impact the valley's wines.
Monday Funday Series Presents: Big Table Farm Wine Dinner
Monday, April 13th
6:30 - 10:00pm
Big Table Farm is the collaborative effort of husband and wife, Brian Marcy and Clare Carver. Along with the winery, Brian and Clare established a 70-acre working farm filled with poultry, pigs, cows and egg-laying chickens which Clare oversees. Brian worked in the Napa Valley and learned from many of the most esteemed winemakers and wineries including Turley Wine Cellars, Neyers Vineyards, Blankiet Estate and Marcassin, just to name a few! In addition to partnering with Brian to market the wine, Clare is also a wine label designer. Her fine art is represented in galleries in San Francisco, Sonoma and Carlton, OR.
Wines to be served:
Reception: Riesling Brooks Estate Vineyard 2010 (Eola-Amity Hills)
1st Course: Chardonnay 2013 (Willamette Valley)
2nd Course: Pinot Noir 2013 (Willamette Valley)
3rd Course: Pinot Noir Pelos-Sandberg Vineyard 2013 (Eola-Amity Hills)
4th Course: Syrah White Hawk Vineyard 2009 (California)
4th Annual Tax Day Beefsteak Dinner
Wednesday, April 15th
6:30 - 9:00pm
Be sure to bring your appetite as Ninety Acres celebrates this popular 19th century feasting tradition featuring the signature item, the Beefsteak - a thinly sliced, butter-soaked loin of beef served with bread and plenty of beer!
Sorry, no silverware allowed - this is a truly hands on feast!
Advanced Wine Education: Recognizing Faults
Sunday, April 26th
Ever thought to yourself, this wine just doesn’t smell right? Join us as we explore some of the most common faults that can occur during winemaking; oxidation, reduction, cork taint and various others. Wine Director Brooke Sabel will lead a sensory exercise focusing on recognizing and exploring the sensory impact of these faults in wine. Be rewarded after with a tasting of two rare bottles from our extensive wine collection.
Spring Lamb with Executive Sous Chef Charles Bauer
Wednesday, April 29th
6:30 - 9:30pm
With the emphasis on sustainability and knowing where our food comes from, Ninety Acres Sous' Chef Charles Bauer will explore the whole lamb from head to hoof. The evening will be a unique opportunity to learn butchering skills from Chef Bauer and enjoy a four course meal from Ninety Acres Restaurant kitchen using the different cuts of lamb.
Mergeuz sausage pizzas with manchego & roasted peppers
Assorted cured meats
Natirar hen egg, glazed lamb bacon, confetti potato hash, spring alliums & local maple
Lamb raviolo, lamb prosciutto, wild mushrooms, scallions & mascarpone
Lamb two ways (loin & leg) cippolini onion, white & green asparagus, sunchokes & mint
Pecorino noci, walnut & apricot
Family style desserts & treats
Basic Wine Education: Wine 101 For the Young Professional
Sunday, May 3rd
2:30 - 3:30pm
You’ve got the degree, you’ve landed your first big position or perhaps you’ve been promoted where you need to entertain. Learn the how-to’s of navigating through an intimidating wine list while tasting through 4 wines with Wine Director Brooke Sabel.
Advanced Wine Education: Piedmont
Sunday, May 17th
1:30 - 3:30pm
Piedmont is home to Barolo & Barbaresco (both from the noble Nebbiolo grape). Join sommelier Drew Love as he covers the history of the regions; geology and climate; appellations and classifications; and vintages. Taste through 6 classic producers and see for yourself.