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Kristin Marchesi, General Manager

Crush Party 2016


Join us for our 7th Annual Crush Party!

September 24, Noon - 4pm

The nights are cooling, grapes are ripening and harvest is upon us. This can only mean one thing — our stomp competition and crush party is coming! Here are the details of this annual tradition:

Stomp Competition:
The competition starts promptly at 12:30pm and will continue until the event’s end. Teams are comprised of two people, a swabber and a stomper. We strongly recommend that you reserve your team’s slot in the competition ASAP. You can either call the tasting room at 503.359.5012 x 3 or email to reserve your spot on the bracket. Because the competition is fierce, and most teams are adults, we will have several kids heats throughout the day, so people of all ages can get their feet dirty!

Bring your appetite! We’re thrilled to have food from The Taco PedalerThrive Bowls, rootbeer floats from Scoop Ice Cream and make your own s'mores with Nineteen27 S’mores.

This is a family friendly event and all are welcome. The Misty Mamas will provide our soundtrack for the day. We’ll have hayrides, cornhole, face painting, fresh pressed grape juice and some big bubble magic! Of coursewe’ll have plenty of wine on hand to quench your thirst.

As always, there is no cost to attend the Crush Party or stomp in the competition. We’re excited to celebrate harvest with you next month. See you there!


Time Posted: Aug 29, 2016 at 3:10 PM
Kristin Marchesi, General Manager

Willamette Shakespeare - Love's Labour's Lost - August 12-14

We are happy to welcome back Willamette Shakespeare Theater Company for a three day performance, August 12-14 of Love's Labour's Lost on our back lawn. Admission is free; please bring low chairs or blankets, as the setup is casual, open seating. We also recommend bringing a flashlight to guide you back to your car after the show and layers of clothing to keep warm. Wine by the bottle and glass will be available for purchase (no outside alcohol permitted). Bring a picnic or treat yourself to dinner for purchase at the event from Portland's Tails and Trotters. For more info, visit

Time Posted: Jul 19, 2016 at 10:53 AM
Kristin Marchesi, General Manager

Willamette Shakespeare Returns

“But be not afraid of greatness: some are born great, some achieve greatness, and some have greatness thrust upon them.”

Find out if love conquers all in "Twelfth Night" performed by the Willamette Shakespeare Theater Company here, outside on our back lawn August 8, 9 and 10. The Willamette Shakespeare Company is a non-profit organization that is dedicated to providing classic theater free of charge to audiences of all ages in and around Portland and the Willamette Valley wine country and we're happy to welcome them back to Montinore! These plays are free to attend, although donations are greatly appreciated. The performance starts at 7 pm on Friday and Saturday and 6 pm on Sunday.

Of course wine will be available for purchase by the glass and bottle; please, no outside alcohol, wine or beer. You are welcome to bring a picnic or treat yourself to dinner from 1910 Main - An American Bistro which will be available for purchase before and during the show. These special shows are outdoors so pack some mosquito repellent, warm clothes, a blanket to sit on or some low seated lawn chairs and a flashlight to help you find your way back to your car at the end of the night.

For more information you can visit, or call or email us at

It is going to be a very special weekend; we hope to see you all there!

Time Posted: Aug 5, 2014 at 2:59 PM
Kristin Marchesi, General Manager

How Much Can You Eat?

Crawfish Boil, April 16, 2014

Time Posted: Mar 27, 2014 at 2:12 PM
Kristin Marchesi, General Manager

#WineWednesday - Sweet Riesling & Apple Pie with Cheddar Crust

It is officially apple season - the perfect time for ciders, crisps and pies - and this Apple Pie with Cheddar crust from Gourmet is a fun twist on the American staple. The cheddar is a nice mild addition, which helps to create a lovely flaky crust with the right amount of saltyness to balance out the apple filling. Our Riesling Sweet Reserve pairs well with the sweetness of the fruit and the tang of the cheese which work well with the acid/sweetness balance of the Riesling. 

Tweet us @montinore to share how you are celebrating #winewednesday.

Apple Pie with Cheddar Crust

This Apple Pie recipe has been around for a few years, but it tends to be a go-to in the Fall when I want a dessert with a slight twist. 

For Pastry

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 lb extra-sharp cheddar (preferably white), coarsely grated (2 1/2 cups)
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold vegetable shortening (trans-fat-free), cut into 1/2-inch pieces
6 to 8 tablespoons ice water
1 tablespoon milk

For Filling

1 1/2 lb Gala apples (3 medium)
1 1/2 lb Granny Smith apples (3 medium)
2/3 cup sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 tablespoon cold unsalted butter, cut into bits

Make Pastry Dough

1. Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 Tbsp ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

2. Squeeze a small handful: If dough doesn’t hold together, add more ice water, 1 Tbsp at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.

3. Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make Filling and Bake Pie

4. Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.

5. Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.

6. Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
7. Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.

8. Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.

Time Posted: Oct 9, 2013 at 6:00 AM
Kristin Marchesi, General Manager

Adventures of a Quasi-Intern - Pt. 1

I begged the winemaking team to get a place on the harvest team this year to escape the office part time and to learn more about the every day they deal with in the vineyard and winery during harvest. 

I spent the morning of my first day on the job getting a years worth of Vitamin D, sampling two of our single vinyard Pinot Noir blocks. 

Despite the rain the past couple of weeks, I was surprised to see such great fruit quality and that the clusters have help up exceptionally well. 

As much as I love what I do here on a daily basis; some manual labor and having an opportunity to help the winemakers make our wines was more meaningful than I had expected.


Time Posted: Oct 8, 2013 at 6:00 AM
Kristin Marchesi, General Manager

#WineWednesday - Cataclysm & Manicotti

In keeping with the Italian tradition of a multi-course holiday meal, my dad often makes manicotti for his pasta course. These are different than the ones you might have had at a“red sauce” Italian joint.  These are light, fluffy and delicious and perfect for any special occasion dinner in the fall and winter with our Cataclysm Pinot Noir

Tweet us @montinore to share how you are celebrating #winewednesday.

Rudy's Manicotti

Since my dad doesn’t have a crêpe recipe and just eyeballs the consistancy, I give you the always reliable Julia Child crêpe recipe.

For Crêpes:
1 cup cold water
1 cup cold milk
4 eggs
1/2 tsp salt
1 1/2 cup flour
4 tbsp melted butter

For Sauce:
1/4 cup olive oil
6 cloves fresh garlic
2 tbsp dried basil
1/4 tsp each thyme and marjoram
1 small onion
1 cup crushed/chopped tomatoes
1 cup chicken broth
1/2 cup dry red wine
salt to taste

For Filling: 
3 cups ricotta
2 whole eggs
1/2 cup grated Parmesan
1/2 cup chopped steamed, drained chard
1 small ball mozzarella, thinly sliced
salt to taste

For Crêpes: In a bowl whisk together egg, milk, water and butter until combined well. Add flour, salt and whisk until smooth.

Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)

To make the sauce: Brown garlic and onion in olive oil until translucent, then add herbs. When garlic starts to brown, add wine and reduce until you no longer smell alcohol, then add tomatoes and chicken broth. Simmer until reduced by half. Salt to taste.

To make filling: Mix ricotta and eggs until smooth. Stir in chard, half of Parmesan and garlic powder. Salt to taste.

To assemble: Coat a shallow baking pan with vegetable oil and a thin layer of sauce. Lay out a crepe and place a 1” thick line of filling and roll up crêpe place in pan seam side down. Repeat with each crêpe. Cover all manicotti with a thin layer of sauce cover with mozzarella and the rest of the Parmesan. Bake at 350, pre-heated oven until mozzarella starts to brown. Remove and let stand for 10 minutes before serving.


Time Posted: Oct 2, 2013 at 6:00 AM
Kristin Marchesi, General Manager

#WineWednesday - Parsons' Ridge Pinot & Meatballs

These are my favorite meatballs. Hands down. I prefer to serve them in meatball sandwhiches, but they are great on their own or on pasta, of course. The raisins and pine nuts give them more complexity than typical meatballs and lighten them up so that they become a great pairing for our 2009 Parsons' Ridge Pinot Noir

Tweet us @montinore to share how you are celebrating #winewednesday.

Frankies Spuntino Meatball

These are absolutely amazing meatballs, and ever since a friend asked me for my meatball recipe I have been craving them. 

4 slices bread (2 packed cups worth)
2 pounds 10% fat ground beef
3 cloves garlic, minced
1/4 cup finely chopped flat leaf parsley
1/4 cup grated Pecorino Romano, plus 1 cup for serving
1/4 cup raisins
1/4 pine nuts
1 and 1/2 teaspoons fine seas salt
15 turns white pepper
4 large eggs
1/2 cup dried bread crumbs
Tomato Sauce

1. Heat the oven to 325. Put fresh bread in bowl, cover it with water and wring out bread, then crumb;e and tear it in tiny pieces (Personally, I skip this step and just use a few cups of breadcrumbs at the end. But I am lazy).

2. Combine bread with all the remaining ingredients except tomato sauce in a medium mixing bowl, adding them in the order listed. Add the dried crumbs last to adjust for wetness: this mixture should be moist wet, not sloppy wet.

3. Shape meat  mixture into handball-sized meatballs and space them evenly on a parchment covered baking sheet. Bake for 25-30 minutes. Meatballs will be firm but still juicy and gently yielding when they're cooked through. 

4. Meanwhile, heat tomato sauce in a saute pan large enough to accommodate the meatballs comfortably.

5. Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for a half an hour or so (this isn't one of those cases where better if longer) so they soak up the sauce. Keep them there until it is time to eat.

Tomato Sauce 

Since it is referred to above. This is simple and I really like it, but if you follow directions it will take almost 5 hours.

Makes about 3 quarts

1 cup olive oil
12 cloves garlic
Four 28-ounce (or one 96-ounce) cans Italian tomatoes 
Large pinch of red pepper flakes
2 teaspoons fine sea salt

1. Combine the olive oil and garlic in a large deep saucepan and cook over medium-low heat for about 10 minutes, stirring or swirling occasionally, until the garlic is deeply colored--striations of deep brown running through the golden cloves--and fragrant. If the garlic start to smell acrid or sharp or is taking on color quickly, pull the pan off the stove and reduce heat.

2. While garlic is getting golden, deal with the tomatoes: Pour them into a bowl and crush them with your hands. We like to pull our the firmer stem end from each of the tomatoes as we crush them and discard those along with the basil leaves that are packed in the can.

3. When the garlic is just about done, add the red pepper flakes to the oil and cook them for 30 seconds or a minute, to infuse the flavor and spice into the oil (this sauce really isn't hot). Dump in the tomatoes, add the salt and stir well. Turn the heat up to medium, get the sauce simmering at a gentle pace, not aggressively, and simmer for 4 hours. stir it from time to time. Mother it a bit.

4. Salt to taste. The sauce can be cooked with meat at this point, or stored, covered in the fridge for at least 4 days, or frozen for up to a few months.

Photos courtesy of Stacey Snacks

Time Posted: Sep 18, 2013 at 6:00 AM
Kristin Marchesi, General Manager

#WineWednesday - Borealis & Hatch Chile Cornbread

Hatch chiles and corn are often in season at the same time, and I love to make a cornbread featuring both to pair with barbaque chicken and our Borealis. The sweetness of the corn and the spiciness of the chiles are a great match for Borealis, although it also goes well with barbaque sauce.  

Tweet us @montinore to share how you are celebrating #winewednesday.

Hatch Chile Cornbread

1 cup plus 2 tablespoon cornmeal
1 cup all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 cup sugar
1/2 cup softened unsalted butter
1/2 cup sour cream
2 eggs
1 3/4 cups milk
2 cups of chopped, roasted Hatch chiles
1 cup corn
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

Preheat oven to 400°F. Grease a 8x12 inch baking dish.

In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.

Time Posted: Sep 4, 2013 at 6:00 AM