Stephanie Inn Sojourn: Inside the Mind of a Winemaker

Blend your own wine with David Adelsheim of Adelsheim Vineyard,
followed by a Wine Pairing Dinner at the Stephanie Inn

Date:  This Event has Already Occurred

This was a rare opportunity to understand the fundamentals behind how the wine you enjoy with dinner makes it from the vineyard to your glass, from a true icon of Oregon wine, David Adelsheim.  David is one of the founding pioneers of Oregon’s Willamette Valley wine region when back in 1971, he and his wife Ginny shared a dream with a handful of other families that Oregon’s fabled “land of milk and honey” could one day produce serious wine.   David shared with guests how every vineyard tells a story of its place, how that story is reflected in the grapes and wines that each vineyard produces, and then lead them in a process of blending their own wine, straight from Adelsheim’s barrels.

Alongside Adelsheim’s Certified Sommelier and Chief Wine Educator, Sam Schmitt, the two lead an exploration of what makes the Willamette Valley among the world’s finest wine growing regions by understanding the concepts of terroir, blending, and balance, as guests learned about (and blended their own) unique wine. Guests got the opportunity to discover how grapes are grown, what “terroir” really means and why it’s so important to world-class wines, how grapes are transformed from juice to wine, and how the winemaker balances the characteristics of the vineyard and wine-making choices to produce unforgettable wines.

The day’s Sojourn experience culminated with a 5-course wine pairing dinner in the Stephanie Inn Dining Room, where Sojourn guests were seated with David and Sam, and relished in a menu inspired by Oregon’s rich October bounty, prepared by Stephanie Inn Executive Chef Aaron Bedard (see menu below). Dinner featured remarkable Adelsheim wines paired with each course.

And yes, guests took a bottle of their own blend home with them to share with friends (or to keep for themselves). This was truly a one-of-a-kind experience.

 

Sojourn Class: 1-4 p.m., October 4, 2018

Guests enjoyed an afternoon break following the class, then headed to the dining room in the evening for the wine pairing dinner. Sojourn guests enjoyed dinner at 6:30 p.m. in the Dining Room and will be seated with David Adelsheim and Sam Schmitt.

PRIX-FIXE MENU

Pear & Arugula Salad
Baker’s Acre’s micro arugula, apple cider vinaigrette,
pickled red onion, shaved Hannah cheese and fresh D’Anjou Pears
2016, Ribbon Ridge Chardonnay

Wild King Salmon
Fresh Columbia River king salmon, grilled chanterelle mushrooms,
Pinot Noir beurre rouge and red wine gastrique
2014, Bryan Creek Pinot Noir

Grape Pinot Noir Sorbet

Roasted Venison Loin
All natural venison, house ground creamy polenta, spice roasted beets,
sautéed chard and Pinot Noir reduction sauce
2014, Calkins Lane Pinot Noir

Huckleberry Cheesecake
Silky vanilla scented cheesecake, huckleberry compote,
caramel tuile cookie and lemon curd
Sleepy Monk Bogman’s Brew

 Price per guest was $999, and included the 3-hour wine blending class, 2 bottles of their own blend to take home, and the 5-course wine pairing dinner in the Dining Room that evening. 

Please email us at sojourns@stephanieinn.com or call 888.974.9825 to reserve your spot.