Redhawk Winery
2995 Michigan Ln. NW
(503) 362-1596
The creators of the “Grateful Red” will be hosting a five-day long Thanksgiving Festival, starting November 20th and 21st, and following November 26th to the 28th. The hours are 11 a.m. to 5 p.m. The event features live music and food, consisting of two buffet tables with BBQ tri-tip, grilled sausage, butternut squash soup, pate, cheeses and more.
They will be releasing what tasting room supervisor Zach Messerino says are Redhawk’s “Thanksgiving cult wines,” the 2009 Gamay Noir and the 2009 Dolcetto. Redhawk describes the 2009 Gamay Noir: “While showing the typical rose petal Gamay nose, there is also a hint of vanilla aromas. Mouth coating dry raspberry flavors with cotton candy undertones and firm tannins lead to a long dry finish” ($15). And the 2009 Dolcetto: “This popular Italian varietal shows distinct aromas of violet and earth. Always a fruit-forward wine, this vintage sports dried plum, black licorice and hints of spice flavors with a crisp clean finish. The lively acidity makes this a food friendly wine” ($22).
St. Innocent Winery
5667 Zena Rd. NW
(503) 378-1526
Thanksgiving weekend open house November 26th-28th, 11 a.m.-4 p.m.
tasting, live music by piano player Randy Byrnes and a buffet featuring lamb cassoulet prepared by president and winemaker Mark Vlossak.
The $12 fee includes tastes of the final two 2008 Pinot noirs, Momtazi and Freedom Hill Vineyard, the 2009 Pinot gris (stainless steel), Vitae Springs Vineyard and 2009 Pinot blanc (30% oak). St. Innocent winery will also be tasting futures directly from the barrel which are available for purchase.
Honeywood Winery
1350 Hines St. SE
(503) 362-4111
Friday 9 a.m.-6 p.m., Saturday 10 a.m.-6 p.m., Sunday 11 a.m.-6 p.m.
Oregon’s oldest winery, Honeywood Winery, will have a thanksgiving open house offering complementary sampling of over fifty types of wines and local food. They will also have holiday gift packs available, including wine and a Northwest selection of food items such as jams, jellies, salmon, syrups, pancake mixes, mustards, hazelnuts, assorted candies, cooking oils, vinaigrette, hot sauces and teas.
Tasting the recently released 2008 Pinot Noir: “Well-balanced acidity and fruitiness. Overtones of oak, spice and cherry.”
