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Acrobat: release met with critical acclaim

November 20 2009

Acrobat is here!

Acrobat is wine born to introduce even more people to the power and grace of Pinot Gris & Pinot Noir. Grown sustainably in the gorgeous hills and valleys of Western Oregon, these wines work wonderfully with food of all kinds and are equally satisfying on their own.

Acrobat was introduced only a few short months ago but has already been met with tremendous acclaim from wine press, sommeliers, and most importantly consumers.

The way we care for our rivers & lakes is our legacy: We owe the future.

November 19 2009

King Estate Wine Bottle FishHave you seen this fish? Currently gracing the pages of magazines and other print publications across the country is the King Estate Wine Bottle Fish.

This is the first advertisement in our “We Owe the Future” campaign intended to draw the public’s attention to environmental issues affecting the future of our civilization and the health of the planet.

SIGNATURE RECIPE: Scallops Aromatique

November 18 2009

Scallops Aromatique a King Estate Signature Dish

Signature Recipe Perfect Match: Signature Pinot Gris

Developed in our winery restaurant by former Executive Chef Michael Landsberg, this dish has become a favorite among our visitors, and appears on the menu each summer.

VIDEO: The Restaurant @KingEstate featured on NW Lifestyles

November 17 2009

King Estate Restaurant Featured on NW Lifestyles TV

King Estate was featured on NW Lifestyles a special that aired Sunday, September 27th on FOX at 4PM following the Seattle Seahawks & Chicago Bears game. The program mainly focuses on our culinary program. If you did not catch it live, here is the King Estate segment in it’s entirety.

Video features: Executive Chef Michael Landsberg, Garden Manager Jessie Russell

from King Estate on Vimeo.

NAC Recipe: Lobster with Thai Herbs

November 16 2009

by Jean-Georges Vongerichten
Suggested Pairing: King Estate Pinot Gris
From King Estate’s New American Cuisine Pinot Gris Cookbook

Lobster with Thai Herbs

NAC Recipe: Salmon Baked on a Fig Leaf with Pinot Gris Beurre Blanc

November 16 2009

by Alice Waters
From King Estate’s New American Cuisine Pinot Gris Cookbook

Salmon Baked on a Fig Leaf with Pinot Gris Beurre Blanc

Pinot Gris & Pinot Noir recipes from many of America's most respected Chefs.

November 16 2009

New American Cusine Pinot Noir Cookbook

Our cookbooks include recipes from these chefs:
Charlie Trotter, Jean-George Vongerichten, Rick Bayless, Charlie Palmer, Alice Waters, Roy Yamaguchi, Daniel Boulud, Todd English, Dean Fearing, Emeril Lagasse, Bradley Ogden, Wolfgang Puck, Mark Miller, Stephen Pyles, and many more.

Tower Club Shipment: November 2, 2009

November 02 2009

Tech Sheets

The links below will lead you to technical sheets for each wine in your shipment. These sheets provide valuable information about the wine in the bottle and and how it was made.

Tower Club Classic

Tower Club Ultimate

* = (pre-release)
Click links above for technical sheets

Recipes

The following recipes have been authored by our culinary staff specifically for pairing with your Tower Club shipment.

Tower Club Classic

Tower Club Ultimate

TC Recipe: Balsamic Glazed Salmon

November 02 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2007 NxNW Walla Walla Syrah
Serves 2

balsamicglazedsalmon

Ingredients

  • 2 ea 8oz portions salmon
  • 1 ea carrot, peeled
  • 1 ea Yukon potato, sliced into batons
  • 2 ea shallots
  • 1 ea garlic clove
  • 1 T herb mix (parsley, chive, thyme)
  • 1 T sugar
  • 1 C heavy cream
  • ¼ C chicken stock

Preparation

Dissolve sugar in balsamic vinegar, set aside. In a stainless steel sauce pan, lightly sauté diced garlic and shallots. Add carrot and Yukon potato, increase heat. When carrots and potatoes begin to darken, add chicken stock, and cream, reduce heat to low, simmer until vegetables are tender.In a lightly oiled sauté pan, sear salmon on high heat, put into 350° oven seared side down for 5 minutes. Remove from oven, drain any excess fat from pan, add balsamic sugar mixture to pan, over medium heat reduce vinegar with salmon in pan until liquid becomes thick and one side of salmon is thoroughly coated. Remove vegetables from cream, plate, add herbs to remaining cream, pour onto plate. Add salmon and serve.

TC Recipe: Gravlox Wrapped Scallops, Honey Buerre Blanc

November 02 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 NxNW Columbia Valley Syrah
Serves 4
Gravlox-Wrapped-Scallops
Ingredients

* 4 ea Large sea scallops, muscles removed
* 4 ea 4 inch gravlox strips
* 1 T Olive oil
* 2 tsp Butter, unsalted
* 8 oz White wine
* 1 T Shallots, chopped
* 2 T Honey
* 4 ea Peppercorns
* 1 T Heavy cream
* 12 T Butter, unsalted and cold

Preparation
Wrap each scallop in a strip of gravlox and secure with a toothpick. Set aside and prepare the buerre blanc.

Combine the wine, shallots, lemon jus and zest, peppercorns and the honey in a stainless saucepot and simmer until reduced to a syrup consistency. Add the cream and return to a boil. Remove from heat and whisk in the cold butter. Season the buerre blanc to taste with salt.

Add the oil to a hot sauté pan. Season the scallops and sear on one side. Add 2 tsp butter to caramelize the scallops. Turn over the scallops, cover, and remove the pan from the heat.

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