For more info, call 503.472.4477

As usual, the Daffodil Hill is all dark fruits and herbs.

The nose is subtle black cherry. We get flavors of lavender and rosemary then raspberries and black cherry in the mouth.

There’s a hint of black licorice in there as well, and as usual, excellent acidity which makes this wine feel just a little flirty.

This charming little wine is oh-so approachable.

There is a slight flintiness and anise aroma on the nose.  In the mid-palate we get cherry, vanilla and then, upon further reflection, we get that unique
flavor of…grapes! Flame seedless, to be exact. Imagine that.

There are those flowers again, but this time they’re violets. The Weber’s personality is distinctive – it’s zippier than the Ana (even though the vineyards are adjacent to each other), not as round.

The flavors we get are anise and ginger, with a little white pepper and coriander too. It’s slightly tannic, but they are soft tannins. And on the finish – rum raisin ice cream!

At first glance we get a nose of perfume-y sweet roses, and maybe a little bit of buttered noodles.

The mouth-feel delivers on the promise of Ana’s characteristic roundness.

The texture of this wine is nothing short of luscious. The flavor is spicy smooth chocolate – Toblerone maybe?

And again cherry, vanilla but this time with a touch of sandalwood, too.

R. Stuart & Co. welcomes Earl Cramer-Brown of Vertical Wine & Beer for a guest tasting with one of our favorite places- FRANCE! Earl will take you on a guided tour of this country’s prolific wine repertoire.

Vertical Wine & Beer- FRANCE!
Saturday, April 28th 5-7p
R. Stuart & Co. Wine Bar
528 NE Third Street, McMinnville
Tasting Fee: $10

Question? Give us a call at the Wine Bar: 503.472.4477

À bientôt!

R. Stuart & Co. and Community Plate are teaming  up for a hearty soup supper to celebrate and help benefit St. Barnabus Community Soup Kitchen. Enjoy wine, soup, salad, bread and dessert in a fabulously convivial evening. Our soup bowls have been made by students from Linfield Collegs and are yours to keep at the end of the evening!

$48 per guest. Supper will be held at Community Plate  in downtown McMinnville. Reservations are required, please call CP to reserve your seats! 503.687.1902. Two seating are available, either 6 or 8:30p.

Salad

1 small head green cabbage, shredded

1 small head red cabbage, shredded

1 cup shredded carrot

1 red onion, thinly sliced

1/2 cup chopped green onion

1 cup roasted, unsalted peanuts

1/2 teaspoon red pepper flakes, or more if you like it spicy

1-2 teaspoons black sesame seeds, toasted

1/2 cup chopped cilantro

16 ounces extra firm tofu, cubed and sauteed in sesame oil – till it has some color

Vinaigrette

1/4 cup orange juice

1/4 – 1/2 cup seadoned rice vineyar

3 tablespoons maple syrup

2 tablespoons minced ginger

2 tablespoons sesame oil

2 teaspoons minced garlic

Combine all of the salad ingredients in a large bowl and toss gently. Combine the vinaigrette ingredients and mix together in a separate bowl. Shortly before serving toss the vinaigrette with the salad until incorporated.

If you like you can make this without the tofu, if you want to serve it as a side instead of a main dish.