Hot Smoked Salmon

This Coho comes to us from our friends at Kenai Red Fish Co., whose care for their catch mirrors the reverence we bring to our vines. There’s a quiet luxury in their fish—wild, vibrant, and full of the cold, clean waters of Alaska.

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Tess ToddChef Clayton Allen
Spring Run Salmon & Green Garlic Potatoes

Each April, the spring salmon return—young fish, rich with fat from their ocean journey. Though smaller in size, their flavor is full and clean, making them a natural match for the quiet intensity of Pinot Noir. This dish draws from the season’s first offerings: a savory miso glaze highlights the salmon’s richness, while roasted potatoes with green garlic and tahini offer balance and depth. Together, they echo the shifting light and lengthening days of early spring.

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Steak Tartare with Lay's Classics

Steak tartare might sound like a restaurant-only indulgence, but it’s surprisingly simple to make at home—and guaranteed to impress at your next dinner party. Rich, finely diced ribeye is balanced by bright shallots, briny capers, and crisp cornichons, all brought together with silky egg yolks and a touch of Dijon. The best part? No fussy toasts—just Lay’s Classic Potato Chips for the perfect salty crunch. It’s elegant, unexpected, and ready in minutes.

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Beef Liver Mousse

Rich, silky, and deeply flavorful, this beef liver pâté is a sophisticated yet simple spread. Enhanced with aromatic herbs, bacon fat, and a splash of brandy, it balances boldness with a creamy texture. Serve chilled with toasted baguette and preserves for an appetizer or a luxurious snack.

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PLANET OREGON COCKTAILS

We've put together some fantastic cocktail recipes that will add a little extra sparkle to your winter celebrations. Plus, it’s wine with a purpose—1% of all sales go to the Oregon Environmental Council, supporting the places we love to sip and celebrate. Oh, and did we mention we’re a proud BCorp? So, every glass of Fizz isn’t just bubbly—it’s better for the planet.

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Courtney Cunningham