Dear Oenophile
In the late 60’s and early 70’s there was no Oregon wine industry, no IPNC and no Dijon clones. Heck Oregon and Pinot Noir we’re not even thought of in the same sentence.Today it is just accepted that Oregon is where you plant Pinot Noir.  It’s as if it always was. That all changed because a few had a dream a vision: David Lett (Eyrie), Dick Ponzi, Dick Erath and David Adelsheim. In 1970 Oregon had 35 acres of vines today Adelsheim farms 229 acres.
So, with that, it’s an honor to host a tasting and dinner with Adelsheim Vineyards at Altura Bistro, artisan wine, artisan food. Please join me on Tuesday, September 17th, 6:30, at Altura Bistro for a five course dinner and tasting. Chris Berning regional sales manager for Adelsheim Vineyards will be on hand to guide us through all things Adelsheim.
Altura Bistro is Anchorage’s newest white table cloth dining experience. Nate Bentley is a passionate chef. I’m sure he will take his place among Anchorage’s best. I’m looking forward to this one as the reviews have been excellent. 
Reservations may be made and paid with Altura Bistro at (907) 561-2373 or email alguraak@gmail.com. Pricing per reservation $115.00 gratuity included.  
Wines / Menu
Candied Pork Belly 
Pear relish, pink peppercorn
2018 Rose Willamette Valley $25.00
Roasted Beet Salad
Pisachio, feta, watercress, orange-bourbon vinaigrette
2017 Pinot Gris Willamette Valley $25.00
Fennel Seared Duck Breast
Parsnip puree, pinot noir reduction, pickled blackberries
2017 Pinot Noir Willamette Valley $30.00
Petite Prime New York
Chanterelle butter, fondant potato, veal glace
2015 Pinot Noir Elizebeth’s Reserve Willamette Valley $50.00
Chocolate Mousse 
Fudge brownie, milk chocolate, toffee crunch, vanilla chantilly
2012 Deglace Pinot Noir 375ml $35.00

Thank You
Mike McVittie, CSW
Wine Manager
Anchorage Wine House