January is Oregon Crab Month and there is no better wine pairing than crab with Willamette Valley Vineyards highly acclaimed 2012 Pinot Gris. The aromas and flavors of the 2012 vintage are the perfect complement for this decadent Oregon staple. This weekend Willamette Valley Vineyards will be hosting their 17th annual Crab & Chowder Festival where they bring the flavors of the Oregon Coast to the winery to showcase this wine.
Here is a treat from Eric Nelson, the Winery Chef at Willamette Valley Vineyards: a delicious baked crab and marinated artichoke dip recipe from his collection for you to try with your friends and family along with a special on the 2012 WVV Pinot Gris.
Call Willamette Valley Vineyards to take advantage of this special at 503-588-9463:
6+ bottles: 10% off and $20 flat rate ground shipping
Case purchases: 15% off and $30 flat rate ground shipping
Wine Club Members will receive 20% off and shipping specials
Regualrly: $16 6+: $14.40 Case: $13.60 Wine Club: $12.80
This special expires end of day on January 31, 2014.
Baked Crab and Marinated Artichoke Dip, recipe by Eric Nelson, Winery Chef
1 lb cream cheese
1 lb sour cream
2 lb can artichokes
1 cup parmesan cheese
1/2 tsp salt
1/2 tsp white pepper
1/2 lb crab meat
1/4 lb shrimp puree
Add all ingredients to mixer except crab and mix on low, stopping every 30 seconds to scrape down the sides of the mixer. Do this four times and then add crab mixing just until combined trying not to break up the crab meat too much. Place mixture into an oven safe pan and cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and bake for another 10 minutes. Cool and scoop into smaller dishes. Add additional parmesan cheese and bake for 8 minutes at 425 degrees.
Serve with fresh vegetables and/or crackers and toast points and of course, the 2012 Willamette Valley Vineyards 2012 Pinot Gris. Enjoy!