by Helvetia Winery | Feb 29, 2016 | Events, Food
Helvetia Winery’s annual Irish tradition combines great food, music, and wine.
St. Patrick’s Day is around the corner, time to toast the luck of the Irish and the joys of Celtic heritage with a glass of Helvetia Wine (or for those so inclined, a Guinness). Chef Dave has assembled his traditional Irish buffet, and it pairs well with our selection of wines. Just bring your voice and a day of general blarney will ensue. We hope you can join us.
On the Menu:
KERRYGOLD CHEDDAR COLCANNON TORTE
BUNRATTY RED CABBAGE
LONDONDERRY IRISH STEW
BALLYSHANNON CORNED BEEF AND CABBAGE
DUBLIN ROASTED SAUSAGES WITH GUINNESS MUSHROOM SAUCE
CHOCOLATE BROWNIE BREAD PUDDING
WHAT: Helvetia Winery’s Feast of St. Patrick
WHEN: Sunday March 13th, 2016 2-5pm
WHERE: Helvetia Winery – 23269 NW Yungen Rd Hillsboro, OR 97124
The buffet lunch is $20 per person not including wine or beer. Tastings are always free for club members
by Helvetia Winery | Feb 24, 2016 | Events, Food
It won’t earn you any merit badges, but you can add a grownup twist to Girl Scout Cookies by pairing them with wine. This Sunday, from 2-5pm, we will be putting this theory to the test at Helvetia Winery’s first ever Girl Scout Cookie and Wine Pairing event.
We will be putting Vivino’s trendy innovation to the test, and putting a Helvetia spin on which cookies bring out the best nuances of which of our wines. The cookies are free, and the $10 tasting fee is waived with your bottle purchase. Come join us as we get to the bottom of this mystery….
RSVP today, so we’re sure to have enough cookies on hand. It’s a great way to spend a fun afternoon. What could be better than cookies and wine?
by Helvetia Winery | Feb 19, 2016 | Winery Photos |
When Catherine first visited Helvetia Winery in 2010, she came for facts not for wine. She was working for the federal government then, conducting the 2010 census in the Helvetia area and other Tualatin Mountain surrounds. John Platt recalls her going beyond the usual questions and engaging in a conversation about a wide range of topics related to the people and places on both the east and west slope communities.
A year later, when she stopped by the winery seeking work as a server, she offered her resume after a brief phone interview. John told her not to bother. Her vetting as a census taker by the federal government ensured she was not a security risk and her friendly style and engaged conversation had qualified her for the job months earlier. As an added qualification, she was an Oregon wine aficionado who had followed the growth of our industry from its inception and loved tasting each new vintage . . . in moderation.
According to Catherine, “Wine is delicious. I have discovered it offers life-long-learning as well. Everyday I experience something fascinating and quite often in areas of study I would have avoided when in school; geography, chemistry, botany, meteorology—wine is all of them. And did I mention, wine is delicious.” Catherine brings curiosity as well as a friendly outlook. She sees her work as an “opportunity to meet visitors.”
“They come to the winery from the metro area; from states all over the US, and from countries all over the world. They come to us bringing friendship and good humor and contribute knowledge of their own to our wine tasting conversations—together we share an interest in wine and together we learn.”
While her avocation is wine, her job focus is exhibit design. She is a graphics artist who, under the business name Dalziel Graphics, has developed displays for entities including OMSI, the Oregon Jewish Museum, the Multnomah County Library and other public institutions.
Catherine is one of the reasons Helvetia Winery is so special, and we are all better for having her around.
by Helvetia Winery | Feb 3, 2016 | Events, Food
Batch PDX chocolatier who coined the term “Chocolate Hedonism” is back again in time for Valentine’s Day
Jeremy Karp’s special selection of Batch PDX truffles will be in the Winery this weekend through February. Batch PDX took the world of chocolate by storm in 2013 when Jeremy developed a line of artisan truffles that has Food & Wine, Portland Monthly, Willamette Week and The Oregonian singing it’s praises.
Batch PDX uses all local ingredients, and puts an avant-garde twist on the traditional truffle with inventive ingredients like ghost peppers and passion fruit. Chocolate expert Valerie Beck calls Karp “A Chocolate Magician…some of the most exquisite I’ve tasted in quite some time. Everyone who sampled from my batch of Batch PDX fell into rapture and reverence.”
Ghost Pepper Truffle
Come in on through Valentine’s Day and taste for yourself why Batch PDX chocolates are so special. Our 2009 Pinot Noir is tasting especially well with Batch PDX truffles, and we can help you put together a thoughtful and delicious Valentine’s Day combination. Last year we sold out of Batch PDX chocolates, so plan on getting here early.
by Helvetia Winery | Feb 3, 2016 | Events, Food
Our Valentine’s Day Dinner sold out in record time this year, but it’s not too late to plan a romantic getaway at Helvetia Winery. Bring your sweetheart out to our country winery to experience our first ever Wine + Chocolate Weekend Event, on February 13 & 14 from 12-5pm. We introduced Batch PDX truffles into the winery as a Valentine’s Day last year, but it is only recently that we added a dark chocolate fudge as a part of our wine tasting flight. Come in and discover how wines can complement the unique flavors of chocolate with each sip and bite.
We will be featuring Batch PDX truffles, Brigittine Monk’s fudge, as well as specials on wine and heart-inspired wine accessories. Wine Tours are still available if you’d like to enhance your winery experience and make the day at Helvetia Winery truly special. Tasting Fee is $10/person and waived with the purchase of a bottle of wine. Wine Club Members are always welcome to taste for free.
