Adelsheim Oregon Wine Dinner

The team at Bacchus – A Bartolotta Restaurant is honored to host a wine dinner that will highlight the unique wines of Oregon-based Adelsheim Vineyard.

Luck, fate, and a single-minded determination to make world-class wine in Oregon led David and Ginny Adelsheim to purchase their first 19 acres just outside Newberg, Oregon in 1971. Drawn to the uniqueness of the land and its proximity to Portland, it was there they decided to stake their claim, plant their first rows of Pinot noir along Quarter Mile Lane, and establish what would become the Chehalem Mountains’ first-ever winery in 1978—Adelsheim.

Since 1971, the team at Adelsheim have obsessively pursued benchmark wines that celebrate the unique bounty of their estate vineyards -- home to some of Oregon’s most diverse soil types, elevations, and exposures. As a founding winery of the Willamette Valley and Chehalem Mountains’ first winery, Adelsheim has played an instrumental role in nearly every aspect of the Oregon wine story. As leaders in the region, the team at Adelsheim believes it is their duty to be steadfast stewards of the abundant land and to rally their community in support of equity and education.

Executive Chef Nick Wirth and his team have created a diverse five-course menu to pair perfectly with five wines from Adelsheim Vineyard selected by Wine Director and Certified Sommelier Joseph Kane.

Make plans to join us as we welcome past Bartolotta team member, Elizabeth Clark, Director of Education and Experience, for a special dining event highlighting Adelsheim Vineyard.

In order to ensure the health and safety of our team members and guests, we have taken the time to meticulously reexamine our service, safety, and hygiene standards, down to the most precise detail, in order to deliver an experience that you have come to expect from The Bartolotta Restaurants. We have made several adjustments to ensure we comply with social distancing guidelines and enhancing safety and health procedures. View our COVID Plan.

Ora King Salmon “Mi-Cuit”

Half-Cooked King Salmon, Toasted Brioche, Nectarine-Basil Vinaigrette, Shaved Asparagus
2020 ADELSHEIM ”ARTIST SERIES” ROSÉ, WILLAMETTE VALLEY
 

Pork Tenderloin

Fennel-Leek Puree, Sauteed Apple, Crispy Prosciutto, Grainy Mustard Pork Jus​​​​​​​
2018 ADELSHEIM “RIBBON SPRINGS” CHARDONNAY, RIBBON RIDGE

 Rohan Duck Breast

Chinese 5 Spice, Roasted Endive, Fermented Plum, Orange Duck Glaze​​​​​​​
2019 ADELSHEIM PINOT NOIR, WILLAMETTE VALLEY
 

New Zealand Venison

Smoked Carrot Puree, Roasted Marble Potatoes, Caramelized Pearl Onion, Red Wine-Venison Sauce​​​​​​​
2017 ADELSHEIM “RIBBON SPRINGS” PINOT NOIR, RIBBON RIDGE
 

Blueberry Cheesecake

Blueberry Compote, Candied Lemon, Whipped Honey​​​​​​​
​​​​​​​2015 ADELSHEIM SPARKLING, DEMI-SEC, WILLAMETTE VALLEY