Archive for May, 2009

Culinary Breakfast

May 14th, 2009 by Nicolette Bailey

We continue to provide our guests with an esquisite breakfast before they go wine tasting. The following is an example of our breakfast experience.

Start each morning with the aroma of fresh brewed Youngberg Hill blend coffee

A large variety of Herb teas, ciders and even hot chocolate

Water and Orange juice are always plentiful

Each morning we start with a two course gourmet breakfast.

Start with-Warm, homemade, white chocolate muffins, with Pinot noir poached pears using our own Youngberg Hill Pinot Noir

Then for the main course-Herbed Cornish Baked Eggs with thick slices of country bacon

On Sunday we start with our own homemade Granola and raspberry yogurt then enjoy our egg soufflé grazed with a touch of white truffle oil.

On Friday enjoy our famous Salmon hash as the main course made with seasoned Rosemary potatoes, topped with scrambled eggs, fresh baked Salmon and a drizzle of warm hollandaise sauce.

Rainbows

May 13th, 2009 by Nicolette Bailey

Even on a day like today there are rainbows at Youngberg Hill Vineyards & Inn.DSC01401

It's a dogs life in the vineyard

May 11th, 2009 by Nicolette Bailey

dogDale our deer dog is keeping watch over the vineyard while catching a few winks at Youngberg Hill.

Wine Enthusiast

May 9th, 2009 by Nicolette Bailey

Check out page 30 in the June issue with an article on the Willamette Valley. Youngberg Hill is listed as the place to stay.

Beautiful weekend up here on the hill again today. We’re putting our first preventitive spray on the vines. Perfect day for it.

Happy Mothers Day to all.

Rainbows

May 7th, 2009 by Nicolette Bailey

After waking up to two glorious rainbows this morning, we have enjoyed the sunshine and blue skies over the Willamette Valley. Enjoying the veiws of the Cascades and the valley while bud/shoot thinning in the vineyard.

Catch Wires

May 5th, 2009 by Nicolette Bailey

We finished putting another set of catch wires on the Natasha Block today. We also put the first catch wires on the Aspen Block yesterday.

The shoots are now a couple of inches long. We will start work on the shoots by the end of the week.

Winemaker's Dinner

May 4th, 2009 by Nicolette Bailey

We had another extrordinary dinner at the Stephanie Inn last night paired perfectly with our wines. We met some wonderful guests from Georgia, B.C., and Kansas City, as well as locals from the Portland area.

Our next planned dinner will be the pre-IPNC dinner on July 23rd.

More Wine in '09!

May 3rd, 2009 by Nicolette Bailey

The dinner at Youngberg Hill was fabulous last night. Chef Davis did a wonderful job. Another great night tonight.

STEPHANIE INN DINING ROOM & YOUNGBERG
HILL WINE MAKERS DINNER MENU
SUNDAY, MAY 3, 2009
first course
ROASTED BEET SALAD
Blood orange vinaigrette, candied pistachios and creamy goat cheese
2006 Pinot Gris
second course
WILD MUSHROOM RISOTTO
White truffle oil, pecorino cheese and petite herb salad
2006 Jordan Block Pinot Noir
Intermezzo
Meyer Lemon Sorbet
entrée
COLUMBIA RIVER SALMON
Roasted fingerling potatoes, sweet peas and wild blackberry pinot noir beurre rouge
2003 Reserve Pinot Noir
dessert
STRAWBERRY RHUBARB SOUP
Buttermilk ice cream, white chocolate and buttery shortbread stars
2005 Sylvan Ridge Semi-Sparkling

Winemaker's Dinners

May 3rd, 2009 by Nicolette Bailey

May 2nd dinner at Youngberg Hill:

Argyle 2003 Sparkling Brut

Spice Tomato Soup

Amuse Bouche

Youngberg Hill 2007 Pinot gris

Crab Cakes Salad With Ponzu Dressing

Youngberg Hill 2006 Jordan’s Block

Goat Cheese Soufflé

Youngberg Hill 2006 Natasha’s Noir

Tarragon Salmon en Papillote With Caramelized Onion,

Spring Veggies, &Truffled New Potatoes

Youngberg Hill 2006 Barrel Select

Raspberry Mousse with Chocolate Fan

Tomorrow’s dinner At Stepahnie Inn


New arrivals

May 1st, 2009 by Nicolette Bailey

dsc01262dsc01245We have horses back on the hill. They are a couple of pure bread Arabian mares. Beautiful. They are having fun running through the pasture and enjoying the plush new grass.

Cultivating again today. This time on the new block of baby vines. Very careful work not to hit them. Work continues in the vineyard as the vine leafs continue to grow. This is the beginning of what will make the 2009 vintage. 90% of what you taste in the glass is a result of what happens in the vineyard.