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Tagliatelle Bolognese

Flour+Water, San Francisco
Pair:   Departure Pinot Noir

This is the dish we always prepare on our Annual Winter trip to the Metolius River. It always reminds us of the river, the forest, and our cozy Winter nights in front of the fire.


Quiche Lorraine

Bouchon, Yountville
Pair:  Grüner Veltliner

This is Thomas Keller's recipe that you'll find at his Bouchon restaurant in Yountville. It is a staple for us year round and perfect for dinner parties, because most of the preparation is done days in advance. This always transports us back to our Napa Valley days living on Washington Street in Yountville, just steps from Bouchon and The French Laundry.


Sweet & Spicy Hazelnuts

Farm Café, Portland
Pair:  White Pinot Noir

This is France's take on the Farm Café's recipe that we've served at Club Appreciation Events and periodically at our Élevée Vineyard Tastings. Along with Piedmont Italy, Oregon is the Hazelnut capital of the World. Locals call these nutty delights "Filberts". These pair well with all our wines.


Mushroom Soup

Balthazar, NYC
Pair:  2019 Élevée Vineyard Pinot Noir

This is Balthazar's famous mushroom soup and our very favorite. It is a classic French style cream-based soup and pairs perfectly with any of our Pinots. The perfect Winter comfort food.