Wake Up Wednesday

This Wake Up Wednesday we enjoyed a view and a glass of wine at the beautiful Johan Vineyards. If you have never been there before I highly encourage you to take the drive out there. Located near Left Coast Cellers, Johan takes you through their vineyard surrounded by natural beauty. Unique in the area for being the only Norwegian inspired wine Johan offers an exceptional variety that will tantalize anyone’s palette with a menu that is rotated monthly to continuously offer their clients the best of the season. Outside Johan offers a view over looking the surrounding valley that is breath taking. Sit out on their patio, enjoy a glass of wine with some good company, and take a moment to savor the beautiful valley that we are privileged to live in.

Coming August 25th Johan Vineyards will be hosting their annual “Dinner in The Vineyard”. Johan Vineyards will partner with Fimbul Nordic Supper Club who will be carefully preparing dishes inspired by the Nordic landscape and ancient Scandinavian traditions, while Johan will pair each course with a biodynamically farmed wine that pays homage to those same influences. The entire dinner is served tin the heart of the vineyard, just before harvest, when the vines are in their full glory. It is an intimate and exclusive experience not to be missed. Space is limited to 30 guests. The menu and ingredients are limited, so please contact Johan Vineyards prior to reservation regarding dietary restrictions. Cost is $160 per person, $145 for Wine Club Members all inclusive. Tickets are available on Eventbrite.

2018 “Dinner in The Vineyard” Menu

Bread Velkomin

Traditional Nordic bread and rhubarb jam

Paired with 2016 Petillant Taturel, Rose of Pinot Noir

Snack I

Mussels, apple and seaweed

Lamb tartar, dill and leeks

Paired with 2010 Traditional Method Sparkling

First Course

Salmon, seaberries, parsnip, and roe

Paired with 2014 Chardonnay “Visdom”

Snack II

Peas, nasturtium, and beet chip

Paired with 2016 Gruner Veltliner

Second Course

Hay-smoked venison, rutabaga, and whey

Paired with 2014 Pinot Gris “Drueskall”

Snack III

Plum, fresh cheese, and rye

Paired with 2014 Blaufankisch

Third Course

Lamb and cabbage or “farikal”

Paired with 2014 Pinot Noir “Three Barrel”


Skyr cheesecake, blueberries, and cream

Paired with 2014 Chardonnay “Noble”