Time was, in the not-so-distant past, Feast would be lucky to score a six-pack of any of Ken Wright’s single-vineyard wines. Since Ken Wright hung out his winemaking shingle (for the third time) at his eponymous winery- after making wine at Talbott in the Santa Lucia Highlands and starting Panther Creek in the Willamette Valley- Ken Wright has been focused on making Pinot Noir that’s reflective of its origin. His single-vineyard Pinots are the stuff of legend, and now we’re at the point at which Arizona rates enough to get a quantity of these wines, and Feast rates enough that we get a crack at more than a six-pack of them.
To celebrate, we’ve sweet-talked Ken Wright Cellars’ Asa Sarver into joining us to give you the details on five exceptional single-vineyard wines from Ken Wright, and we’re pairing the wines with dishes tailor-made to each one. Yes, this dinner steps it up to special occasion status and is, comparatively to our other dinners, priced accordingly. That said, the chance to taste five of these wines alongside food designed with the wines in mind is worth the price of admission. And what’s more, you’ll be offered a discount on the extremely small quantities of these wines available to us, in spite of their scarcity. Want to learn more about Ken Wright? Here’s a link to the Wine Spectator’s cover story on him from a couple of years back.
Want to join us for the dinner? Call us at 326-9363 and grab your seat while you can. This dinner will most certainly sell out, and web and email reservations will not guarantee you a seat.
Ken Wright Cellars wine dinner with Asa Sarver
Tuesday, April 24, 2018
Juniper-cured pork tenderloin and pain d’épices.
2015 Ken Wright Cellars “McCrone Vineyard” Pinot Noir, Yamhill-Carlton
Seared provolone cheese with roasted and green strawberries, escargots, honey and flowers.
2016 Ken Wright Cellars “Freedom Hill” Pinot Noir, Willamette Valley
Grilled flatiron steak with fiddleheads, morel mushrooms, laurel butter and spinach flan.
2016 Ken Wright Cellars “Guadalupe” Pinot Noir, Willamette Valley
Savory dark cocoa roulade with keemun tea filling, brined and roasted duck breast,
and fava beans.
2016 Ken Wright Cellars “Shea Vineyard”
Pinot Noir, Yamhill-Carlton
Sautéed New Zealand King salmon with cherry-glazed Swiss chard
and an anise seed risotto fritter.
2015 Ken Wright Cellars “Carter Vineyard”
Pinot Noir, Eola-Amity Hills
A little something sweet for dessert
$160 inclusive of tax and tip