Squash and hazelnut are two of our favorite fall flavors, and they also happen to be distinctly local ingredients. After all, Oregon is home not only to some of the best Pinot Noir and Pinot Gris in the country; it is also where 99% of the country’s hazelnuts are grown. This recipe from Pastry Chef More
Sweet potatoes are a staple of Thanksgiving but there’s no reason we can’t get creative and dress them up a little bit. And when we find a way to do that simply, all the better. So it is with thanks of our own that we share this recipe from King Estate Chef Andrew Francisco. Ingredients: More
A holiday tradition to complete your Thanksgiving meal, pie nevertheless intimidates many a home baker year after year. Before you throw up your hands and order your pies online, take a few tips from Pastry Chef Shane Tracey. The trick is making sure you have all the right supplies at hand. Once you break it More
Summer is the season of rosé – and we’re not just talking the sweet fruity concoction that is a cousin to the infamous wine cooler. Led by premium brands, rosé consumption has been on the rise in the U.S. since the early 2000s, but its origins go back much further. Much, much further, in fact, More
What happens when you blend one of the country’s fastest-growing brands (hint: Acrobat) with the most popular white wine in America (hint: Chardonnay)?
You guessed it! Acrobat Chardonnay.
How often has an Oregon wine landed in the #1 spot on the Top 100 Best Buy list published by one of the country’s top wine magazines?
The answer was “never,” until now.
From planting a vine to bottling the wine, everyone involved in producing Acrobat wines knows that sustainability is a driving principle that guides us each step of the way. It isn’t a slogan or a tagline – it’s how we operate.