Dining • Culinary Shop
9 wineries; Chucker cherry tasting; D’s Wicked Cider tasting; Bocce ball demo;
ACTIVITIES BY DAY
SUNDAY: Walter Clore Wine & Culinary Center, Prosser, WA; Coyote Canyon Winery; Chucker Cherries Factory; Lodge at Columbia Point; Col Solare Winery; MONDAY: Riedel Glassware Workshop; Barnard Griffin; Cooper Winery; Fidelitas; Tagaris; TUESDAY: D’s Wicked Cider; Hedges Winery; Terra Blanca; Kiona; Fiction at J Bookwalter Winery;
TUITION – $1399
At this point full payment is due to hold your spot.
No refunds are given for missed activities. All participants must be over 21 years of age. Credit card payments incur a 3.5% handling fee.
Checks are welcome. Maximum 20 guests.
TO BOOK NOW – contact our tour director, Marcia Miller by email: MM@YouGoTastefully.com or phone: 503-227-7220
For questions, you may contact Lenore or Bob EVOO Cannon Beach Cooking School 503-436-8555; or call Chef Bob on his cell, 503-440-2793.
THE ITINERARY DETAILS*
SUNDAY, October 7
12-1 We meet in Prosser, Washington at the Walter Clore Wine and Culinary Center for an introduction to Washington wine history. Learn the role the Missoula Floods played in creating this unique place. The Clore Center is easy to find with good signage as you arrive in Prosser. Walter Clore Center 2140 Wine Country Rd, Prosser, WA 99350
Please contact Marcia Miller if you will NOT be there by noon. We will be expecting you. That phone is 503 227 7220.
1-3:00 Our lunch stop is Coyote Canyon Winery, where a wine-paired lunch from Nana Kate awaits us. Our plan is to be able to sit outside.
3-4 Just a few minutes down the road is we find our dessert at another Washington treasure – Chukar Cherries. They have generous samples of their broad product line for us that includes sauces, dried fruits, nuts and lots of chocolate.
4:30 We arrive fed and watered at the luxury of the Lodge at Columbia Point with its stunning views, complimentary breakfast, and evening wine social.
6:00 Depart for Hedges Family Estate where Chef Bob and Lenore present us a casual dinner tonight. We are in for a treat. Bring a jacket or wrap for our evenings out. The temperature can take a plunge when the sun goes down.
MONDAY, October 8
10:00-11:30 Our first order of business is a very special private Riedel glass workshop. Yes, you can taste the difference. You will be amazed and appreciate glassware with a new understanding. Every guest will leave with a collection of sample glasses.
12:00-2:00 Col Solare is our first visit for today. This is where Tuscany’s Marchesi Antinori and Washington’s Chateau Ste. Michelle come together to create magic. We take in the stunning valley view as we share our special catered lunch with a bit of a fall theme.
2:00-4:00 Dog Day Afternoon of Winetasting
Cooper Winery and its chocolate lab greeter Bud, is just a short roll down the hill. You will be right in the heart of production there. That can include stems, grape skins, lees, and the requisite fruit flies. The tasting room is very casual.
Tapteil Winery will open especially for us this afternoon. Bob and Lenore have a soft spot in their hearts for the standard poodle who is in residence here. He has that chocolate lab beat – hands down! Larry Pearson, the winemaker comes from a background in science. He has used that skillset to develop exactly what is needed to grow great grapes that become great wine. His wines are respected and recommended by local winemakers.
4:30 Back at the hotel you have some time to freshen up and enjoy the river in front of the hotel. 6:30 Departure for Tagaris for dinner. Tagaris was recognized by Zagat as one of 8 wineries in the world with fabulous food. The menu is Mediterranean. This family’s heritage goes back to the Greek royal family. You will definitely sense a connection to the old world there.
TUESDAY, October 9
10:00-11:00AM Our morning visit is to Ethos Bakery to experience their tasty local product. The croissants should already be baking but we will see what else they are cooking up that morning. Angela, the baker, says to save room for a cup of coffee and a treat there.
11:30-1:00 The Bradley is the newest entry into the region’s restaurant scene. Using locally sourced provisions, they are making quite a splash and getting rave reviews. It is a serendipitous that Longship Cellars neighbors The Bradley. Kyle and Cassie Welch are making some great wines. They are fantastic members of the community, supporting cystic fibrosis research with their proceeds from their red blend named Quinn, after a local child suffering with CF. Our lunch will feature a tapa style menu with pairings from Longship.
1:00-3:00 Terra Blanca has a great tour planned for us. We will kick some dirt in their vineyard and taste some wines in their very nice tasting room.
3:00-4:00 Kiona Vineyards is called that for a reason. The name is what they do. They grow grapes and that is where everything begins. In fact, they grow grapes for over 60 wineries and themselves. The tasting rooms sits right in the middle of that action and it is beautiful. Their goal is to provide you an awesome experience.
4:30 Refresh at the hotel.
6:00-Our Farewell Dinner is at Fiction at Bookwalter Winery. All things there relate to literature. It is fun. Sit and sip or hit the bocce ball court for a continental diversion as we linger before dinner. Its reputation for great wines guarantees a delicious finish to our time together.
WEDNESDAY, October 10
You are free to depart after breakfast. Bob, Lenore and Marcia all wish you a safe journey home and hope that you remember fondly our delicious time together. We welcome you to share one of our future ventures. We value the trust you put in us.
*Unavoidable changes may occur and substitutions made which are equivalent or more.
