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Our wine team works closely with growers and winemakers in Oregon to ensure everything is perfect from vine to bottle, with grapes sourced from three prominent valleys across the state. This allows us to produce a wide array of wines that meet our exacting standards, from a light and silky Pinot Noir to a bold and robust Cabernet Sauvignon.
The right wine can make all the difference in your meal. We recommend pairing heavier, high-tannin red wines with meats like prime rib, steak, and sausage. More acidic wines, like our sparkling varietal, shine brightest alongside high-fat foods like charcuterie and cheese.
Here are a few suggestions to experiment with this classic combo. Try sampling wines and cheeses from the same part of the world that will tell a culinary story about the region and its culture. You might also think of wine and cheese on a spectrum of flavors and textures, and try combining ones that contrast well with one another.
