Closed for Private Event

May 20 2014

The Visitor Center, which encompasses our restaurant and tasting bar, will close at 3:00 PM on Sunday, July 13th, for an employee appreciation event.

Classic & Ultimate Release: April 28th, 2014

May 06 2014

Release Header

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. The headings will lead you to copies of the inserts given out with your release wines.

Tower Club Classic

Tower Club Ultimate

Click links above for technical sheets and release inserts

Recipes

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

Tower Club Classic

Tower Club Ultimate

TC Recipe: Coconut Prawn Curry

May 06 2014

By Sous Chef Danielle Lewis
Suggested Pairing: 2012 King Estate Gewürztraminer
Serves 4

Prawn Curry

Reds Only Release: April 28th, 2014

May 06 2014

Reds Only Release

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 Reds-Only

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 Reds-Only

TC Recipe: Salumi and Green Olive Pizza

May 06 2014

By Assistant Sous Chef Jeff Gardner
Suggested Pairing: 2011 Old School Pinot Noir
Yields 3 – 12 inch pizzas

Salumi Pizza

TC Recipe: Filet Mignon with Sweet Potato Puree and Mushroom Wine Reduction

May 06 2014

By Lead Pastry Chef Mariah Lussi
Suggested Pairing: 2011 Croft Pinot Noir
Serves 3

Filet Mignon

TC Recipe Filet of Beef with Young Turnips

May 06 2014

By Executive Benjamin Nadolny
Suggested Pairing: 2011 NxNW Columbia Valley Cabernet
Serves 2

If there is one food ingredient that has stood the test of time it is the turnip. The turnip was domesticated over 3500 years ago to nourish both man and livestock. You can find the turnip almost anywhere because it can grow in most soil types. If you don’t have time to harvest it, the turnip will survive under the soil for a whole winter. In culinary applications the turnip is prized for its funky, earthy flavors and how they add dimension to plates of beef and poultry. These flavors also pair nicely with cabernet as the funky, root flavors linger on the palate even after taking a drink of a wine as bold as a cabernet. Just for fun I added asparagus to this dish for even more funky flavor, but with a green flavored finish. Enjoy! – Executive Chef Benjamin Nadolny

Ingredients

  • 2 each 8 oz cuts filet mignon
  • 1 bunch baby turnips
  • ½ cup olive oil
  • 2 each thyme sprigs
  • 8 each asparagus spears
  • ½ pint demi-glace (available at any local meat shop)
  • 1 T red wine vinegar
  • ¾ cups Roasted Garlic, Puréed
  • Salt
  • Black Pepper

Preparation

Gnocchi

      1. Leaving a half inch of green, cut the tops from the turnips, peel whole and place in a sauce pot
      2. Season the turnips with salt, add the olive oil, thyme sprigs, and add water until the turnips are just covered, cook on low heat until the turnips are tender and begin to turn translucent
      3. Salt and pepper the beef and grill to desired temperature
      4. Grill the asparagus alongside the beef as it is finishing, meanwhile bring the demi-glace to a simmer in a small sauce pot
      5. Add the red wine vinegar