Columbia Crest Event: August 24-25, 2018
This Diamonds & Pearls event includes:
- Friday, August 24: Wine Cellar reception 6-7 pm with Doug Gore, Executive Vice President of Winemaking, Vineyards & Operations.
- Saturday, August 25: Dinner for two in the Dining Room at 6 pm. (This special dinner will be served instead of our regular dinner menu.)
- A one night stay for two in a Lodge Room.
- Four-course Wine Dinner Package for two starts at $407 for the wine dinner and a room at the Lodge (Add an extra night for $100, excluding Patterson Lake Cabins. Dinner-only price is $125/person plus tax and tip. )
Please call 800.572.0493 ext. 707 for more information and reservations.
The gourmet four-course meal from Executive Chef Tyler Krost and Pastry Chef Samantha Huntsman will be exquisitely paired with the fine wines of Columbia Crest.
- Olive-Oil Poached Tuna—Frisée | local tomato | pine nuts | huckleberry vinaigrette
Wine: H3 Sauvignon Blanc 2015
- Gnocchi—smoked duck | currants | Pecorino Romano
Wine: Coyote Canyon Vineyard Red Blend 2012
- Zabuton—Rogue River smoky bleu | Bing cherries | thyme
Wine: Reserve Cabernet Sauvignon 2008
- Okanogan Stone Fruit Trifle—macerated stone fruits | vanilla pound cake | Chantilly cream
Wine: Reserve Late Harvest Muscat Canelli 2014
Doug Gore’s Bio:
Doug Gore is Executive Vice President of Winemaking, Vineyards & Operations for Ste. Michelle Wine Estates.
Ste. Michelle is the third largest premium wine company in the U.S. Its portfolio includes wineries in Washington (Chateau Ste. Michelle, Columbia Crest, 14 Hands, Northstar, Spring Valley, and Col Solare); in California (Stag’s Leap Wine Cellars, Patz & Hall and Conn Creek), and in Oregon (Erath). Ste. Michelle Wine Estates also is the exclusive North American importer of wines crafted by the Antinori family of Tuscany, the Torres family of Spain and Chile, Nicolas Feuillatte of Champagne and Villa Maria Estate of New Zealand.
Doug joined Ste. Michelle Wine Estates in 1982 and began making Columbia Crest wines two years later. In 2010, Doug was appointed Executive Vice President—Winemaking, Vineyards & Operations, a role that includes oversight of the California properties. Prior to joining Ste. Michelle Wine Estates, Doug was an enologist at Beringer Winery where he worked with renowned winemaker, Myron Nightingale.
A native of California, Doug received his Food Science degree at California Polytechnic State University in San Luis Obispo, California.