2015 WINE BLENDING & TASTING with LUNCH
March 12, 13, 14 is SAVOR WINE WEEK in Cannon Beach and EVOO is hosting another wine blending experience. You bring your taste buds and we will provide the tools to put together your own red wine blend. You put your label on it, cork it and take it home with you!
The barrel wines we will be tasting then blending with are coming from J. Scott Cellars of Eugene, and wine maker, Jonathan Oberlander, will be here to guide us in the art of blending wine. Chef Bob has already blended two Oregon red blends and one white Oregon blend with our custom label on them. The first hour and half we will learn about detecting flavors in the wine and ideas for combining them. You design your own label to give as a special hostess gift or to enjoy yourself with special company at home.
While blending will keep your pallet cleansed, then serve you lunch when we are done. Since the wine maker thinks like a Frenchman, at least when blending wines, we are doing a menu you might discover in a French bistro. And of course there will be wine for drinking too!
If you are a foodie, you will discover that wine blending is like creating your own recipe–only all the ingredients are wonderfully fermented grape juices!
Croque Monsieur (ham, cheese on our own crusty bread)
Frisee salad with red onion vinaigrette
Chocolate souffle cakes
J Scott Cellar wines
AIOLI, CARROT HABANERO
Any of our shows or class experiences can be designed just for your private party. (*) Imagine having a room of your friends watching and dining during the Dinner Show or with aprons on and hands into the dough during a private PASTA 101 semi-hands-on class. Private experiences can be arranged by speaking directly with one of our representatives. See our CUSTOM EVENTS page to learn more about the possibilities.
(*)Private groups of ten or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional. Groups of 11 or more constitute a private event, and our pricing for those experiences depends upon the date, number in the party, type of experience, and of course, the menu. A service fee is always applied.