Winery Events
Click here to view the events for Pheasant Valley Winery. Stop by and enjoy a taste!

Recipe of the Month
Flourless Chocolate Walnut Torte with Pinot Noir-Laced Strawberries and Whipped Cream
Recipe from: Dean & DeLuca
by Jeff Morgan, Steven Rothfeld
Cookbook Heaven at Recipelink.com

The inspiration for this dessert comes from northern Italy, where pizza di noci, a thin chocolate- nut torte, is one of the best-loved desserts. The meringue base makes this cake lighter than you would expect. In place of balsamic vinegar, commonly used to macerate strawberries in Italy, we've used Pinot Noir, which is less acidic and pungent. Use a fairly good Pinot, one that offers plenty of rich cherry and berry flavors. Enjoy the rest of the bottle with your main course.
Makes 9 or 10-inch torte
Serves 6 to 8

• PINOT NOIR-LACED STRAWBERRIES
• 1/3 cup sugar
• 1 cup Pinot Noir wine
• 2 cups fresh strawberries, hulled and halved
• FLOURLESS CHOCOLATE-WALNUT TORTE
• 5 eggs, separated
• 1/2 cup plus 5 tablespoons sugar
• 1 cup (6 ounces) bittersweet chocolate, coarsely chopped
• 2 cups (8 ounces) walnuts, chopped
• WHIPPED CREAM
• 1 cup heavy cream
• 2 teaspoons sugar
• To make the strawberries: In a medium bowl, combine the sugar and Pinot Noir. Stir until the sugar is dissolved. Add the strawberries and let sit for 2 to 3 hours.

• To make the torte: Preheat the oven to 350 degrees F. Line the bottom of a 9- to 10-inch springform pan with a round of parchment paper. In a large bowl, beat the egg yolks until pale in color. Gradually beat in the 1/2 cup sugar and continue beating until the mixture is thickened. In a large bowl, beat the egg whites until foamy. Gradually beat the 5 tablespoons of sugar into the egg whites, 1 tablespoon at a time. Continue to beat until stiff, glossy peaks form.

• Alternately fold the chopped chocolate, walnuts, and meringue into the yolk mixture by thirds until well blended. Pour into the prepared pan and bake until the torte is firm to the touch, does not jiggle when shaken, and has risen to the top of the pan and turned golden brown, 25 to 30 minutes. Remove from the oven and let cool to room temperature on a wire rack.

• To unmold, run a knife around the edges of the pan to detach. Invert onto a plate and peel off the parchment paper. Invert again onto a serving plate.

• To make the whipped cream: In a deep bowl, combine the cream and sugar. Beat until soft peaks form.

• To serve, cut the torte into wedges and top with the strawberries and whipped cream.

So Far, So Good!
Hello Everyone! This year has been exciting to say the least. We have entered many contests and we are elated!  Our proudest moment was that our first Estate Organic Pinot Noir received a gold medal from the NW Wine Summit. This is a very tough competition with over 900 entries.  We entered 11 wines and came home with 10 awards.  And yes our “organic” wine competed against the conventional wines as well. With only 40 cases left, do not miss out!  Order yours today!

Research & Development - We felt it was important for the girls to taste what they were selling.  As you can tell they loved our Tempranillo out of the barrel.  Come meet all the new faces at Pheasant Valley Winery.  They love working here and we love their positive attitudes and enthusiasm.

For all you lucky people who have had the opportunity to taste the Tempranillo out of the barrel you know how OUTSTANDING this wine is going to be.  We will be bottling this lovely wine along with our FABULOUS Zinfandel.  Both will be limited quantities, so be sure and stop by this August for their debut.

And the bid goes to, the best grape growers around!  Our contribution for the CGWGA was an intimate dinner for 10! Wow, what a huge success.  Check out the menu!  Bob Hodges, retired executive chef, worked himself to the bone! Wife Alison and friend Suzanne helped tirelessly along with Bob. It was a great treat to share wines from the grapes the growers produced. Stunning!  

Speaking of dinners, if you want to enjoy a special evening at our winery please call for details. We are happy to accommodate!

Events
Hey let’s have a party!  We want to thank all of our wine club members and friends who have helped us grow and thrive these past three years. This will be our first evening affair open to the public. Wine club members bring your ID’s for free entrance. Mile Marker 6 will be playing great tunes from 7pm-10pm. For those of you who get hungry, Nora’s Fish House of Hood River will be selling chowder, gumbo and fresh seafood.  As always, I will have some good looking company by my side (husband Scott).
June 30, 2007     7-10PM 

Our First Annual BBQ cook off!  July 28th!  This is our first go of this so details will be forth coming!  Mark your calendars!

Third Anniversary Celebration
Saturday, April 14th was a great day for Pheasant Valley Winery to celebrate its third anniversary. For those of you who missed the festivities, you also missed a surprise visit from our nephew, actor Jason Lewis. If you miss seeing Jason, who played Smitty, (Samantha’s boyfriend) on “Sex and the City”, you can now watch him Sunday evenings as Chad Barry in “Brothers & Sisters.”

Join Our Wine Club
Membership in the Pheasant Valley Wine Club has many benefits. Members will receive wine each season, including new releases, special reserve wines and our signature pear wine. This is not just an idea for wine lovers and friends and family, but for you as well. Enjoy 2006 together with the wines of Pheasant Valley Winery.
    Join Now >

Your one time $50 membership fee includes:

• Three bottles of premier PV wines sent four times a year (charged to your credit card on file)
• 20 percent discounts on all purchases
• Invitations to exclusive Member parties
• A very special welcome gift, available to wine members only
• First opportunity to try new PV wines.
• FREE admission to all Pheasant Valley Winery Events

Wine Club Members
Get ready for the July 1st shipment!

Contact

Pheasant Valley Winery
3890 Acree Drive
Hood River, OR 97031
541-387-3040

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