Wednesday, April 11, 2018

Red’s Table to Host an April Tasting & Wine Dinner Featuring Wines from Oregon’s Willamette Valley

Red's Table

From our friends at Red's Table...

On Saturday, April 14, 2018, Red’s Table will host a guided tasting dinner showcasing a variety of wines from the Willamette Valley. Oregon’s leading wine region, the Willamette Valley is home to two-thirds of the state’s vineyards with more than 500 wineries. It is recognized as one of the premier Pinot Noir producing areas in the world. Guests of this special evening will explore a diverse collection of Willamette Valley wines to complement a five-course dinner created by Executive Chef Kevin Ettenson. Tickets are priced at $95 per person (tax and gratuity not included.) Wines featured for the dinner include Elk Cove Pinot Noir Rosé, R. Stuart & Co. Love, Oregon Pinot Noir, Montinore Estate Pinot Noir, Walter Scott La Combe Verte Pinot Noir, and Patricia Green Cellars Lia’s Vineyard Pinot Noir. The complete menu with wine pairings is posted below.

WHENSaturday, April 14th, 2018 at 7:30 PM, limited seating is available and reservations are required by calling 1(571) 375-7755 or emailing

WHERE: Red’s Table is located at 11150 South Lakes Drive, Reston, Virginia 20191;

WHY: The Willamette Valley is a huge and varied appellation that includes six sub-appellations: Chehalem Mountains, Dundee Hills, Eola-Amity Hills, McMinnville, Ribbon Ridge and Yamhill-Carlton. Buffered from Pacific storms by the Coast Range on the west, the valley follows the Willamette River north to south for more than a hundred miles from the Columbia River near Portland to just south of Eugene. The Willamette Valley wineries are a popular tourist destination and it is by far Oregon’s largest wine grape-growing region. It is dominated by plantings of Pinot Noir and smaller amounts of Chardonnay, Pinot Gris and Riesling.

Willamette Valley Wine Dinner Menu
Saturday, April 14, 2018

First Course:
Elk Cove Pinot Noir Rosé 2017
paired with
Sweet Oyster with rosé mignonette

Second Course:
R. Stuart & Co. Love, Oregon Pinot Noir 2014
paired with
Portobello & Blue Salad with grilled portobello mushroom, cured pork, lacinato kale
and Bayley Hazen blue cheese

Third Course:
Montinore Estate Pinot Noir 2016
paired with
Spring Pea Toast with fava bean puree, English pea and pickled red onions

Fourth Course:
Walter Scott La Combe Verte Pinot Noir 2016
paired with
Pork Schnitzel with fried egg, ramp spätzle and fried capers

Fifth Course:
Patricia Green Cellars Lia’s Vineyard Pinot Noir 2014
paired with
Ganache Tartlet with drunken berries and pinot reduction