Sep 05, 2020 - Sep 07, 2020
Please join us for our Labor Day Weekend Open House. Daily hours will be 11:00am - 5:00pm. Complimentary ... Read More >>
Labor Day Weekend Open House
Please join us for our Labor Day Weekend Open House. Daily hours will be 11:00am - 5:00pm. Complimentary for Club Members and up to six guests; all other guests $20 tasting fee, refundable with minimum purchase or enrollment in our wine club.
ArborBrook Vineyards 17770 17770 NE Calkins Lane, Newberg, OR 97132
Sep 12, 2020 -
ArborBrook has been partnering with Janus Youth Programs to put on Janus' "Dinner in the Vines" for several ... Read More >>
Janus Youth Programs "Dinner in the Vines"
ArborBrook has been partnering with Janus Youth Programs to put on Janus' "Dinner in the Vines" for several years. The reason we have continued to support this event is simply because we feel so strongly that the programs and resources provided by Janus Youth Programs are so essential. Simply said, next time you're in Portland, take a look at the street kids. Really see them. Most are not on the street ...
ArborBrook Vineyards 17770 17770 NE Calkins Lane,Newberg,OR 97132
Sep 14, 2020 -
October wine club payment processing begins. If you have any payment or shipping changes, please contact ... Read More >>
October Wine Club Payment Processing Begins
October wine club payment processing begins. If you have any payment or shipping changes, please contact Angelina ASAP.
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Seared Veal with Raspberry and Wine Reduction Sauce
Paired with ArborBrook Origin 1866 Pinot Noir
"For me, this recipe is a healthy twist to one of my favorite dishes in Switzerland, Veal Schnitzel. No breading and no mushroom sauce, but still very tasty and enjoyable!" ~ Angelina
1 1/2lbs veal, thick cut, 1/4 inch (leg cut is fine)
Fresh ground pepper
ArborBrook Origin 1866 Pinot Noir
Crisp sage leaves for garnish (optional)
Most butchers carry veal and leg cut meat at 1/4 inch, which works well. Dry veal and salt and pepper both sides of cut (to taste). Bring olive oil to near smoke over medium-high to high heat in a large frying pan. Sear 1 - 2 steaks at a time, do not overcrowd, about 2 minutes per side. Be careful to not overcook! Pull and place on foil tented plate and continue with more oil, if needed, to sear the rest of the steaks. When done, place in oven at 175° to keep warm.
In same pan, over high heat, bring 1 cup ArborBrook Origin 1866 Pinot Noir to boil and reduce by half. Add raspberries to reduction and boil for one minute. Puree mixture in blender and then run through a fine mesh screen to remove seeds.
Optional - in a small pan over medium-high heat, place 4 tablespoons of butter in pan and add 8 - 12 fresh sage leaves. Fry until crisp and butter begins to turn brown. Refridgerate butter for later use served at room temperature on bread.
Plate veal and drizzle with sauce. Add sage leaves for garnish.