Parma-style Carrot Cake by Giada De Laurentiis This fabulously subtle and unique Carrot Cake, Parma-style recipe by Giadi De Laurentiis, makes repeat performances in our family ever since we discovered it on the Food Network. Lightly sweet, not too spicy, well-balanced and zingy with a touch of fennel and lemon zest, this carrot cake can be eaten for breakfast, lunch … Read More
Three Feathers Blanc de Noirs served at Decarli restaurant in Beaverton, OR Beginning Friday, July 19th, our Blanc de Noirs will be available by the glass at Decarli Restaurant in downtown Beaverton, 4545 SW Watson Avenue, Beaverton, OR 97005. For reservations, call 503-641-3223. Additionally, the Blanc de Noirs and the 2017 Cuvée will be available to purchase by the bottle.
Three Feathers are Flying Again! We’re off to London to present our wines to the British market at the annual Oregon & Washington wine tasting event presented by the Oregon Wine Board and Hilltop Wines. On March 15, Elise and husband François will travel from Paris to London on the Eurostar via the Chunnel (Channel Tunnel) with Three Feathers 2016 … Read More
2016 Three Feathers Pinot Noir featured at Bootleggers Whiskey Bar in Beaverton We are pleased to announce that our 2016 Three Feathers Pinot Noir is now poured at Bootleggers Whiskey Bar, 12424 SW Broadway Street, Beaverton, Oregon 97005. Tel: (971) 317-2910 Bootleggers is introducing Wine Night on Thursdays. More information coming up…!
Upcoming Three Feathers Wine Tasting Events We are pleased to announce two new upcoming tasting events where all three of our Pinot Noir wines (2016 & 2017 Three Feathers and the 2017 Cuvée Virginia) will be featured and available for sale: November 15th at Taste on 23rd in Northwest Portland from 6 – 8 pm December 21st at Urban Decanter … Read More
Pan Bagnat, literally Bathed Bread, is a sandwich originating from the French region of Provence which is very popular in Nice. The bagnat is a round crusty bread that absorbs juices without falling apart. The interior of the loaf is removed and filled with a variety of ingredients such as an anchovy-based vegetable salad with hard boiled eggs known as … Read More
2018 Vineyard Grower’s Update The 2018 season in the vineyard began with pruning in early February. The winter was cool and dry punctuated with rainy periods, but not characteristically wet. Even spring was not very wet despite lingering cool temps and Bud Break was a month later than last year, on May 2. Once the plants started growing it was … Read More
Simple Salmon with Sour Cream Herb Dressing and Oregon Berries This recipe is inspired by the French salmon eaters in our family across the Atlantic, two of whom produce smoked salmon professionally and provide us with a steady source of delicious fish throughout the year. This on-the-go recipe is a perfect summertime standby designed to feed any quantity of people … Read More
Homemade Vanilla Ice Cream with Blackberry Pinot Noir Sauce What could be more quintessentially Oregon than Pinot Noir and Blackberries? Three Feathers Estate was once home to a blackberry farm and the land is still covered with wild blackberries in abundance. I came up with this sauce when I was testing our 2017 grapes for ripeness and could not bear … Read More
Cynthia has elaborated this variation of spring rolls from a recipe that a Vietnamese friend taught her to make many years ago. Perfect for a buffet, light lunch or hot summer evening meal, these spring rolls are delicious served a watercress, fennel and baby greens salad and a bottle of our first vintage 2016 Three Feathers Pinot Noir. This recipe … Read More
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