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Pork Belly Rillettes with Lemon and Apple Confetti (2011 Oregon Pinot Gris) – Charred Endive and Radicchio Salad with Balsamic-Fig Reduction (2010 Estate Selection Pinot Noir) – Mushroom Duxelle Beggar’s Purse with Duck Demi-Glace (2009 Tuenge Pinot Noir) – Hanger Steak with Bourbon-Orange Butter and Fried Shallots (2008 La Nuit Magique Pinot Noir) – Anise and Blood Orange Crema Catalonia (Sweet Harvest 2011 Pinot Gris)
What you will learn
Starting in 1968 with its first vineyard on Chehalem Mountain, Erath Winery has spent over 40 years cultivating and refining the beautiful wines it offers. The hard work and passion for great food and wine shine through in every sip of Erath’s selection of wines. In this class, we will create a meal designed to highlight how food and wine can elevate each other and teach you how to do your own pairings at home.