/pôr/ wine house

Food Suggestion: Meaty and Oily Fish Wine Style: Sparkling- Berries and Cream Anyone of the Bordeaux vineyards can produce Crémant de Bordeaux. The chief varietals are Semillon, Cabernet Franc and Merlot, which enjoy a temperate climate further moderated by the influence of the Atlantic Ocean. At the facility in Peujard, Jaillance work directly with the winegrowers. Grapes are rigorously sorted, and like all the other Crémants in France, Crémant de Bordeaux is made by the ‘traditional’ method.

This Crémant de Loire is 100% Chenin Blanc and very pale, almost colorless. It features a persistent mousse, with notes of mineral, citrus and florals. Soft and elegant, the palate follows the bouquet, with a nice grapefruit quality on the finish.

Aromas of white flowers, apple pie, and citrus peel are enhanced with notes of toast and vanilla. The wine is elegantly structured, round and flavorful with a signature long, creamy finish.

Sweet baking spices of vanilla, cinnamon and nutmeg wrapped around a core of fresh, wild blackberries, dark plum and cassis compote fruit. 65 % Cabernet Sauvignon, 16 % Merlot, 9 % Cabernet Franc, 6% Malbec, 4 % Petit Verdot

Fruit Sourced from five sustainable vineyards along the Willamette Valley. 100% Pinot Noir. Vinyards The Vineyards vary in age from 12 to 40 years old. Soils include Jory, Wilakenzie, and Laurelwood Clones Dijon 777, 114, 115; Pommard; Wadenswil Winemaking Lot sorted, small batch, temperature controlled fermentation. Expertly blended before gentle bottling 800 Cases || 13.6% ABV

The fruit for this wine is sourced from the estate as well as sites across the appellation. Juicy waves of cherry and cardamom ride a full-bodied, concentrated framework of exotic flavors, bright acidity and velvety texture.

The nose exudes fresh cut strawberries with lemon zest and floral tinges. The palate is laser focused with bright flavors of fresh strawberries and raspberries, with a pleasant structure of lively, clean acidity.

featuring chef's choice of (3) gourmet cheeses

featuring chef's choice of (3) cured meats & (4) gourmet cheeses

featuring chef's choice of (3) gourmet cheeses

featuring chef's choice of (3) cured meats & (4) gourmet cheeses

Vanilla bean creme with caramelized sugar

GF Flour-less Chocolate Cake covered in Ganache

grilled chicken | feta mousse | roasted garlic purée | jalapeños | cilantro | avocado | queso fresco | carrot habanero drizzle

pomodoro sauce | italian meats | mozzarella cheese | basil pesto drizzle

roasted garlic purée | hazel dell mushroom béchamel | mozzarella cheese |dressed arugula

pomodoro sauce | mozzarella | fresh basil

mozzarella | tomato | fresh basil leaves | balsamic glaze

gorgonzola | apple | walnuts | honey | balsamic

olive oil | citrus | fresh herbs

grape leaves | rice | onion | dill | mint | tzatziki | lemon

carrots | cucumbers | celery| grilled pita

orange | rosemary | olive oil | sea salt

feta | roasted red peppers | wine | dill | olive oil | garlic | warm pita

broccolini | bacon | cherry tomatoes

chorizo | orange prosecco glaze | pistachio crumbles

thai chili sauce | chili oil | smoked sea salt

pan-fried calamari| tapanade | chillies | lemon

chickpea | cumin | parsley | tahini

halkidiki olives | jalapeño | citrus herb aioli

pan-steamed mussels | garlic | chorizo | pickled onions | white wine | baguette

pork & beef meatballs | smoked paprika tomato sauce

4.5 oz danish brie puff pastry shell brandy berry compote sliced granny smith apples spiced candied walnuts balsamic vinegar reduction pickled red onions baguette

pomodoro sauce | sherry agave roasted garlic | fresh basil | pistachio crumbles | grilled sourdough

9oz canadian walleye, fries, mustard seed aioli

seared ahi tuna | guacamole | pineapple habanero | pico de gallo | jalapeño | wasabi ginger aioli | chips

Grilled 12oz flank steak Marinated with garlic and lemon Truffle, parsley and Parm french fries Arugula w/ lemon vina & sweet chilies bone marrow butter