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St. Patrick’s Day Luncheon & Céilí at Helvetia Winery

by | Mar 16, 2018 | Events

Celebrate St. Patrick’s Day with a sing-along and a feast of Irish culture and cuisine on Saturday, March 17th.  Our favorite penny-whistler, Peter Lepanto, leads the sons and daughters of Eire in songs made famous by the Clancy Brothers and the Dubliners.  Bring your voices and we’ll supply the words. Chef Dave Clark has assembled his traditional Irish buffet to pair with our selection of fine wines. Just bring your voice,and a day of general blarney will ensue. Guinness available for those who won’t consider any other beverage on St. Pat’s Day. $20 per person, wine is not included.

 

 

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Never too early to celebrate Earth Day

by | Mar 16, 2018 | April, Events

This Saturday afternoon, April 14th, from noon until 4:00

It’s never too early to celebrate Earth Day and let’s hope we’re never too late.  For the last two years we’ve held our Earth Day event at the winery where we hosted local community supported agriculture (CSA) representatives.This year, our guests will include the owners and farmers of Stoneboat Farm, Marion Acres, Wingham Farms, Helvetia Creamery, and Adelante Mujeres. Each will be available to answer your questions about what the good earth of the Tualatin Valley has to offer.  Meet our local farmers and find out how tasty, healthy, and nutritious local foods can be.  Saturday, April 14 from noon until 4:00.

 

Cheese at Helvetia Creamery

Dave and Jackie Grossen create fine Swiss cheeses with milk from their cows

Turkeys at Marion Acres

Free-ranging turkeys and chickens at Marion Acres

Harrowing by Horse

Stoneboat Farm uses horsepower to cultivate their land

Adelante Mujeres Bounty

Adelante Mujeres supports the growth of local Latino-owned farms and believes that everyone deserves access to healthy, local food.

Wingham Farm Cows

Wingham Farms offers an array of local foods including milk to their customers

Three Rosés – Drink Pink!

by | Mar 15, 2018 | Events, Recipes

Rosé can be produced by either adding a red wine to a white wine base or by crushing the dark-skinned grapes and allowing the juice to stay in contact with the skins for a few hours before removing the juice and starting fermentation. The winemaking terms are “cold soak” and “skin contact.”  Our rosé is made using the saignée method (meaning “bleeding” in French) whereby a small portion of the juice is taken off the crushed grapes before fermentation and after about 18 hours of skin contact.  The result is a delicate, pink wine from juice fermented separately with unique wine yeasts from what is taken off the skins, and a full-bodied red wine produced from the remaining juice fermented on the skins for up to three weeks.

Sangiovese

This sangiovese rosé came from the Padgett Vineyard in the Yakima Valley near Zillah, Washington in the Rattlesnake Hills AVA. It was harvested on October 18, 2017.  Aromas of lime, strawberry, and rhubarb with a crisp, full-bodied structure.

Pinot Noir

Our estate pinot noir rosé grapes were ripened in the foothills of the Tualatin Mountains and harvested on October 8th with sugars of 23.2° Brix.   A gentle acidity with aromas of raspberry, apple, orange, and cranberry.

Merlot

The grapes crushed to produce the merlot rosé were harvested from Jim Jamison’s vineyard in the Columbia Valley near Yakima on September 9, 2017. Full-bodied and smooth with aromas of pineapple, cherry, strawberry and blood orange.

 

 

 

Pairing Recipes at the Release Party, April 22nd

Deviled Ham Salad on Marbled Rye Bread

Prep Time: 25 minutes

4 servings

Ingredients
½ pound smoked ham, coarsely chopped
½ cup mayonnaise
3 tablespoons chopped flat-leaf parsley
1 jalapeno, seeded and minced
1 tablespoon Dijon mustard
½ teaspoon sweet paprika
Hot sauce and salt, for seasoning
8 slices of bakery-style marbled rye bread, crusts removed, or 32 slices of cocktail rye
1 ½ cups alfalfa sprouts

1.) Pulse the ham in a food processor until finely chopped. Transfer the ham to a medium bowl. Stir in the mayonnaise, parsley, jalapeno, mustard and paprika; season the deviled ham salad with hot sauce and salt.
2.) Lay half of the bread slices on a work surface and spread them with the deviled ham. Top with the alfalfa sprouts and close the sandwiches. If making larger sandwiches, quarter them before serving.

MAKE AHEAD: The deviled ham salad can be refrigerated overnight.

Pair with Helvetia Winery’s rosé of sangiovese.

Strawberries with Balsamic Vinegar

Prep Time: 10 minutes
+ 1 hour marinating

Serves 4

Ingredients
750g (1 1/2lb) ripe small strawberries
¼ cup (60 g/2 oz) caster sugar
2 tablespoons good-quality balsamic vinegar
½ cup (125 g/4oz) mascarpone, to serve

Directions
1.) Wipe the strawberries with a clean damp cloth and hull them. Halve large strawberries.

2.) Place the strawberries in a glass bowl, sprinkle the sugar evenly over the top and toss gently to coat. Leave for 30 minutes to macerate. Sprinkle the vinegar over the strawberries, toss and refrigerate for 30 minutes.

3.) Spoon the strawberries into four glasses, drizzle with the syrup and top with a dollop of mascarpone.

Pair’s best with Helvetia Winery’s rosé of merlot

Shortbread Cookies

Prep time: 15 minutes
Cook Time: 30 minutes

Makes 20 cookies

Ingredients
¾ pound unsalted butter, at room temperature
1-cup sugar, plus extra for sprinkling
1 -teaspoon pure vanilla extract
3½ cups all-purpose flour
¼ teaspoon salt
6 to 7 ounces semisweet chocolate, finely chopped.

Directions
Preheat the oven to 350 degrees.

1.) In bowl, mix with electric mixer the butter, and sugar until combined. Add vanilla.

2.) In a medium bowl, sift together the flour and salt, and add them to the butter-and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

3.) Roll the dough, ½-inch thick and cut with a cookie cutter. Place the cookies on an ungreased backing sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Cool to room temperature.

4.) When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of chocolate in a class bowl and microwave on high for 30 seconds. Stir with a wooden spoon. Add the remaining chocolate and cool to room temperature, stirring often until smooth. Stir vigorously until the chocolate is smooth and slightly cooled.

5.) Drizzle ½ of each cookie with just enough chocolate to coat it.

Pair with Helvetia’s rosé of pinot noir

Lillian Pitt at Helvetia Winery

by | Nov 22, 2017 | Events, Winery Photos

Lillian Pitt and “She Who Watches”

Renowned Native American Artist at Helvetia Winery, Friday, November 24, 1:00 – 3:00 pm

Lillian Pitt, Warm Springs artist, will be with us on “Black Friday” to present some of her recent works and visit with our patrons.

A Columbia River Artist

Lillian Pitt is a Pacific Northwest Native American artist whose ancestors lived in and near the Columbia River Gorge for over 10,000 years.Called simply the Big River or the Nch’i-Wana by her ancestors, the Columbia River was the backbone of one of the largest trade networks in all of Native America.

The Focus of Her Art

Lillian’s focus is on creating contemporary works of fine art that delight today’s art lovers, and at the same time, honor the history and legends of her people. Primarily a sculptor and mixed media artist, Lillian’s lifetime of works include artistic expressions in clay, bronze, wearable art, prints, and most recently, glass. Her works have been exhibited and reviewed throughout the Pacific Northwest, nationally and internationally, and she is the recipient of numerous awards and distinctions.

 

 

 

 

 

Holiday Dinner 2017

by | Nov 16, 2017 | Events

A Festive Holiday Dinner at the Jakob Yungen House at Helvetia Winery

First Course – Smoked Salmon Chowder 

Second Course – Roasted Winter Vegetable Salad w/Holiday Dressing

Entrée Course – Smokehouse Roasted Beef Tenderloin Stuff w/Goat Cheese & Spinach

Dessert – Raspberry Cream Pie w/White Chocolate

Each course will be complemented by a fine vintage Helvetia wine.  A library wine will also be paired with the Entrée 

 

Join us for this Holiday Winemaker Dinner on December 9th.

 

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