Wine Club at the Rack House Kitchen Wine Whiskey®
The Rack House Kitchen Wine Whiskey® is excited to offer a Wine Club which allows us to build stronger relationships with our guests as well as provide discounts on great wine from around the world.
Wine Club Quarterly Wines
- Quarterly bottles of wine
- Options: Reds, Whites or Josh’s Picks
- We will have suggested wines for each category but you may substitute a bottle for one of equal or less value
- Pick up at the Rack House only
Spring – March
Summer – June
Fall – September
Winter – December
We will reward our Wine Club members for the purchases they make at The Rack House Kitchen Wine Whiskey®. We will track your purchases for you. Once you reach $500 we’ll give you a free $25 gift card.
Tracked purchases are for the Club Member plus up to one guest. Not applicable on purchases for more than a total of two guests, payments for the banquet room events, or the quarterly wine club membership fee.
- Discount on bottles listed on the menu. Dine in or carry out.
- All purchases tracked to receive a $25 gift card for every $500 spent.
- $15 towards food, drinks, etc. during your birthday month.
- Opportunities to sample and purchase new wines from around the world.
- Exclusive Wine Club events such as tastings, pairings, and dinners
- Pre-sale and discounts available to all Rack House special events.
- Free dessert for every new member referred.
- Refer four new members in a year and receive one quarter of your membership free!
Questions About The Wine Club? Ask Us!
Quarterly Wine Club Selection
Spring 2020 Selection
921 Cabernet comes to us from Antonutti Winery in the Grave del Friuli appellation within Friuli-Venezia Giulia in north-eastern Italy. The area of Grave del Friuli covers more than one third of the wine extension of Friuli Venezia Giulia, where the Meduna, Cellina and Tagliamento rivers have left huge quantities of limestone and dragged it to the valley. This area is protected from the North winds and benefits at the same time from the good effects of the nearby sea. The grapes grow in Barbeano, a pebbly land, with a high diurnal (day-night) temperature swing. This allows the grapes to be harvested late, giving more flavors and fragrances to the finished bottling.
While simply labeled Cabernet, this wine is comprised of 95% Cabernet Sauvignon and 5% Cabernet Franc. The grapes go through a soft pressing and fermentation takes place on the skins varying each vintage to achieve the desired color. Maturation is done in stainless steel tanks. All of this gives the final wine a slightly herbaceous aroma followed by hints of plum and raspberry. The mouth reveals slightly spicy overtones accompanied by a gentle violet fragrance making this an extremely approachable wine while staying intriguing enough to experienced palates.
Foris, nestled in a pristine alpine valley in southwestern Oregon’s rugged Siskiyou Mountain range, Foris Vineyards has been a viticultural pioneer for almost 40 years produces our next wine. They specialize in Alsace varietals and Pinot Noir. The 2017 Dry Gewürztraminer is all estate grown in the Rogue Valley. Foris farms some of the oldest Gewürztraminer vineyards in Oregon with original plantings dating back to 1974. Gewürztraminer can be difficult to grow and capture the exotic spice and perfume when producing a dry style of Gewürztraminer.
The 2017 vintage was a welcome return to a more classic vintage after four consecutive warm years. The winter was one of the snowiest on record, with delayed bud break in April and bloom in late June. Warm summer weather followed, and harvest began end of September. The subsequent mild autumn extended harvest since the grapes matured slowly with the cooler weather. At roughly 1,500 feet, the naturally high elevation lent saw cool nights as well, retaining acid in the fruit. 2017 wines will be more similar in characteristics to 2010 and 2011 vintages. The fruit came from three lots harvested in mid-October. The fruit was whole cluster pressed and fermented in stainless steel tanks at low temperature for 30 days.
Bright straw-gold in color, it has delicate aromas of yellow rose and peach with the rose and cardamom gathering intensity as the wine opens up. On the palate with notes of nectarine, citrus, rose petal and orange pith. It finishes with sweet ginger and white pepper tones.
When pairing this Gewürztraminer, think outside of traditional French. Middle Eastern and Moroccan cuisine, both utilizing nuts and dried fruits with roasted meats would partner superbly. Duck, chicken, pork, bacon, shrimp, and crab as main dishes can be highlighted with highly spiced and aromatic herbs like cayenne pepper, ginger, clove, and cinnamon. Turmeric, Sichuan pepper, almond, rose water, bay leaf, and coriander are even more flavors that work well with this style of wine. Roasted eggplant, bel pepper, carrots, and squash would be welcomed sides to the mentioned flavors and meats.
The 2016 Dante Merlot from Michael Pozzan comes to us from California. Merlot is an easy-going red variety with generous fruit and a supple texture, Merlot can be made into a range of styles from everyday-drinking to world-renowned and age-worthy. Merlot is the dominant variety in the best wines from Bordeaux’s Right Bank regions of St. Emilion and Pomerol where it is blended with Cabernet Franc. On the Left Bank in the Medoc, it plays a supporting role to Cabernet Sauvignon—in both cases resulting in some of the longest-lived and highest-quality wines in the world. Merlot also frequently shines on its own, particularly from California’s Napa Valley.
Merlot is known to be a dry, red wine known for its soft, silky texture and approachable flavors of ripe plum, red and black cherry and raspberry. From cool climates, Merlot wines will express earthy and herbal notes, while Merlot from warmer regions is generally more straightforward and fruit-focused.
This particular bottle sees 18 months of aging in French oak and is expressive in the glass, with aromas of black plum and freshly roasted coffee leaping from the glass. The mouth is soft and flavors of blueberries and milk chocolate start to come out. Baking spices like cinnamon and nutmeg are found throughout the finish. You can enjoy this with a classic marinara or Bolognese sauce or try lamb. The sweetness of the meat picks up on the sweet fruit flavors of the wine to create a harmonious balance.
We are visiting another bottle in the Ensadune line, this time with 100% Petit Verdot being the grape of choice. Producing full-bodied, rustic and deeply colored reds, Petit Verdot is one of the original Bordeaux varieties. Its bold structure, color and aromatics allow it to make a significant difference in blends with Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc—even in modest amounts. While it isn’t planted in Bordeaux in great quantities anymore, it is showing a small revival in well-tended vineyards there. Petit Verdot can also produce phenomenal single-varietal wines in the hotter and drier subregions of Australia, South America, California and Washington State.
Petit Verdot makes an intriguing wine with qualities typically showing of blackberry, plum, blueberry, or black cherry as well as violets and dried sage. Its thick skins result in a highly structured wine with tannins ranging from smooth to grainy, which take well to oak aging.
This bottling is grown near the village of Puisserguier in southern France. The vineyards along the rivers have deep alluvial soils and helps produce a growing climate that is damp. It is a bright ruby red color with a nose that is fruity with cherry and raspberry aroma. In the mouth, a well-balanced wine and built for things like roasted pork or grilled lamb. Hard and salty cheeses such as Pecorino, Manchego or aged cheddar can make fun pairings alongside this Petit Verdot.
Or first selection for this category comes to us from Marlborough, New Zealand. Walnut Block ‘Collectables’ Sauvignon Blanc 2019 and all of the Walnut Block offerings is the vision of two brothers, Clyde and Nigel Sowman, who have joined together to create a range of wines reflecting their collective experience and passions.
Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family. Sauvignon Blanc is a dry white wine and when planted In the Loire Valley, it expresses citrus, flint and smoky flavors while in New Zealand it often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California’s style is fruit-driven, that can be found in either a soft and oak-aged or snappy and fresh version.
Situated in the renowned Wairau Valley, Walnut Block Wines takes its name from the landmark walnut tree within the vineyard itself. The 44-acre vineyard is located on the Wairau Valley plains, a dry ancient riverbed which has created a prime growing area for Sauvignon Blanc. The brother’s say, “The belief that the vineyard is the key to a great wine is at the core of Walnut Block. Labor intensive vineyard methods produce consistent, exceptional fruit quality; the use of traditional winemaking techniques and attention to preserving delicate flavors & aromas. The commitment to organic viticulture has seen continual development in the flavor and mouthfeel of the wines as the vines become more self-sufficient and naturally balanced.”
Among the vines stands the region’s oldest walnut tree, and to pay homage, the Collectables label depicts an adaptation of the 1898 Kiwi New Zealand stamp. Both the planting of the tree and the release of the stamp occurred over 100 years ago and celebrate the unique Kiwi history and roots of Walnut Block. They control the yield through shoot thinning. Grapes are harvested during the cool of night to maintain freshness and flavors. The grapes are de-stemmed and pressed, then slowly fermented in stainless steel tanks at a cool temperature using carefully selected yeast. Extended yeast and lees contact adds weight and texture to the plate for this wine.
The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc works well at the table with notoriously difficult foods like artichokes or asparagus.
The 2017 Kung Fu Girl Riesling out of the Ancient Lakes appellation of Washington State is the brainchild of Charles Smith. One night, Charles was eating Chinese takeout and watching a fight scene in a notorious martial arts film when he had an idea: a killer white wine made to be paired with Asian food. Just like that, Kung Fu Girl was born.
This wine is 100% Riesling and has been described by Robert Parker’s Wine Advocate as, “Juicy and lively, with lots citrus blossom, lychee and a touch of lime… [this Riesling] is medium-bodied, vibrant and crisp on the palate, with terrific purity, integrated acidity and a great finish.” This Charles Smith wine see 2 months in the barrel on lees to round out this great summer sipper. The vineyard is owned by the Milbrandt’s. Evergreen Vineyard was planted in 1998 by Jerry Milbrandt, the vineyard rows lie along a stretch of steep cliffs above the Columbia River in the Ancient Lakes AVA. A cooler site due to river influence, the nitrogen-poor soils are composed of fragmented basalt, gravel silt, and caliche deposited during ice age floods. This site produces fruit with sublime mineral character and great acidity, a balance that winemakers are glad to exploit.
As it was envisioned, this wine goes great with spicy ramen, Sriracha pork tacos, and freshly shucked oysters.