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- This event has passed.
Ember and Vine bring BBQ food pairings to Bells Up Winery anniversary
May 21, 2016 @ 11:00 am - 4:00 pm$15 – $75
Pitmaster Sean Martin and sommelier/wine judge Mary Cressler, co-founders of Ember and Vine, have created a small bites menu to complement Bells Up’s handcrafted wines. Smoked and prepared on-site, the delectable morsels include Carlton Farms pulled pork crostini and Chorizo Verde smoked sausages among other tasty treats.
“We love the versatility that Oregon wines offer to wood fired foods,” Martin said. “Plus, it’s National BBQ Month AND Oregon Wine Month, so come on down. We are so excited to partner with Bells Up Winery.”
During the event, Bells Up owner/winemaker David Specter will pour five wines:
- 2014 Rhapsody Pinot Blanc
- 2015 Prelude Rosé of Pinot Noir
- 2013 & 2014 Titan Pinot Noirs
- 2014 Firebird Syrah
The fee for guests who prefer to only sample wines is $15 per person, which is deducted from a $75 purchase. Members of Bells Up’s Fanfare Club enjoy complimentary wine tastings throughout the event. The optional Ember and Vine small bites pairing is an additional $15.
In addition to Saturday’s event, the winery’s tasting room also will be open for wine tastings from noon to 4 p.m. on Sunday, May 22, and during Memorial Day weekend (May 28-30).
Bells Up Winery is in a recently renovated Newberg pole barn at 27895 NE Bell Road at the intersection of Zimri Drive in the Chehalem Mountains. It produces 400 cases annually and is rarely open to the public other than by appointment.
The name “Bells Up” is a reference to a dramatic moment in classical music when the composer instructs French horn players to lift the bells of their instruments and project their sound with maximum intensity. Specter, a French horn player who performed in bands and symphonic groups throughout high school and college, says the winery is his “bells up” moment.