Cancellation Policy
Due to the nature of our events, classes, and dinners, all payments are non-refundable or exchangeable. If you find yourself unable to attend, you may transfer the ticket to someone else. However, we are unable to refund, exchange, or apply a credit to another offering. All payments are final.
SOLD OUT // Winemaker’s Dinner Series – Argyle
February 17 @ 6:00 PM - 9:00 PM PST
| $50.00
We are so excited for our Winter Winemaker’s Dinner Series and sharing our kitchen for a fun and informative demonstration cooking class all about pairing Oregon wines with seasonal food! For this dinner, we welcome Argyle’s Craig Erion.
Craig Erion,
Trade Sales & Marketing Manager
In 2014, Craig came to the Willamette Valley to attend Oregon Pinot Camp and did what he wasn’t supposed to do; he stayed. With years of restaurant and wine experience under his belt, Craig took on the role of Hospitality Director at the then newly renovated Argyle Tasting House in Dundee. After three years of leading a stellar Tasting House team, he handed over the reins and took on the role of Trade Sales and Marketing Manager. Coupling his time as a restaurant sommelier with his experience at Argyle Winery has positioned him to be the ideal ambassador for Oregon’s Original Sparkling Wine House. While his main focus is Oregon, he has occasionally been allowed out in the world to bring Argyle to his hometown of New York and his adopted hometown of Washington DC. One of Craig’s professional goals is to change the mindset of “Sparkling wine is fancy and for special occasions only”.
“Sparkling wine is for special occasions and caviar and oysters, but it’s also for cheeseburgers on a Tuesday.” – Craig
About Argyle
In 1987, Argyle was founded by pioneering vintner Rollin Soles, with a belief that the cool-climate of Oregon’s Willamette Valley was ideal for producing sparkling wines. Our winemaking program now includes sparkling wines, Chardonnays, Pinot Noirs and Rieslings, which have earned acclaim for their elegance, vineyard-driven character and uncommon ageability.
While Argyle has quietly established a reputation as an Oregon icon, we have remained deeply rooted in the Willamette Valley community, and true to the grower-first ideals that inspired our founding. Today, our estate program includes more than 400 acres, with a remarkably diverse tapestry of microclimates, clonal and rootstock selections, elevations, exposures and soil types.
Argyle’s winemaker Nate Klostermann and his team work in extremely small lots to preserve the nuance and complexity of our estate fruit. The team is continually experimenting with innovations such as skin soaking, whole clusters, harvesting at various ripeness levels and fine-tuning the dosage program.
At its heart, Argyle’s history is a quintessential Oregon tale, complete with the promise of staking claim to new spaces, taking risks, and embracing opportunities and possibilities. It is also a story of a deep and meaningful relationship with the land, with the Oregon winemaking community, and with the wine lovers who have long championed the regions beautiful and distinctive wines.
The Menu & Pairings
The Menu
This seasonal menu will be crafted closer to the event.
Please check back!
Registration Info
SEATING: Seating will be offered for parties of 2 at each of our bistro tables, at our two Chef’s tables for 4-8 person groups, and in the Wine Barn.
DEPOSIT: A $50 table deposit is required and will be deducted from your final bill.
PER PERSON PRICE: A per-person cost of $145 will be billed at the close of the evening minus the table deposit.
GRATUITY: Service gratuity is gratefully accepted on your final bill. A 20% gratuity is added for groups of six (6) or more.
SEATING: Seating will be offered for parties of 2 at each of our bistro tables, at our two Chef’s tables for 4-8 person groups, and in the Wine Barn.
DEPOSIT: A $50 table deposit is required and will be deducted from your final bill.
PER PERSON PRICE: A per-person cost of $145 will be billed at the close of the evening minus the table deposit.
GRATUITY: Service gratuity is gratefully accepted on your final bill. A 20% gratuity is added for groups of six (6) or more.
Additional Details
If you have a party larger than 10, call The Kitchen at 503-746-3030 to allow us to assist you with your reservation.
Please let us know if you or any of your guests are vegan or have a gluten intolerance.
