Father’s Day is June 18! Here are some specials we are running:
Bloody Mary Oregon Bay Shrimp Cocktail Served with a Shot Chile-Infused Vodka. Small Plate of Sweet and Spicy Bourbon Glazed Short Rib Noisettes with Pickled Vegetable Salad. Entrée of Petit Filet Mignon with Cajun Prawns and White Cheddar Cauliflower Mashed Potatoes. Cocktails for Dads? We got ’em. Irish Bomb Shot, and a Campfire Shot. Not to mention that Chile-Infused Pepper Vodka Shot that comes with the Shrimp Cocktail Special!
Joe Dobbes is a native Oregonian and career winemaker, about to begin his 32nd harvest. The Dobbes Family Estate label is 15 years old this year, and our renowned quality is only getting better. Joe’s focus in every bottle is fruit forward wines that are perfectly balanced. You’ll notice in every sip that we have remained true to the varietal and the region it comes from—ranging from 10 different Pinot Noirs to Rogue Valley Syrahs, Grenache Blanc and Viognier. These are all wines that you can drink early but will reward you over time. Come join us in our beautiful and cozy tasting room in Dundee, 7 days a week; we look forward to welcoming you into the Dobbes Family Circle!
By the Glass:
’15 Grenache Blanc 11
’14 Pinot Noir “Grand Assemblage” 12
By the Bottle:
’15 Grenache Blanc 38
’13 Chardonnay 38
’14 Pinot Noir “Grand Assemblage” 40
’14 Pinot Noir Eola-Amity Cuvee 63
’12 Syrah “Grand Assemblage” 40
’09 Pinot Noir Quailhurst Vineyard 96
Reduced pricing available for retail purchase
Rose Spring Fling 2017
Executive Chef Martin, who selects all the wines for Subterra’s wine list, is a real rosé nut. He can’t get enough of the stuff and by the time we get into summer his side of the home garage is filled with cases and cases of rosés. All the wine reps we see know this and they mercilessly sell him one after the other. It’s always a sign that spring is here. So we decided to share a little with our valued customers! Come join us and partake in our Rosé Spring Fling 2017!
All the wines are dry or almost dry – not like the sweet White Zinfandel so many people are used to. They are great on a sunny day, out on a picnic, or sitting on a porch – bright and fruity, fun and delicious. If you have a glass of rosé in your hand you just got that much happier.
’16 Anne Amie Rose of Pinot Gris Twelve Oaks Estate Chehalem Mountains 33
Most people don’t know that Pinot Gris, usually made into a white wine, is a red grape. A little skin contact and a rosé is born. This rosé is very complex and refined, with sweet cherry overtones, balanced acidity and a long fruity finish.
’16 Bells Up Rosé of Pinot Noir “Prelude” Willamette Valley 33
One of the darker rosés in the lineup this year, it’s a nice, medium bodied rosé with complex flavors and balanced acidity, watermelon and strawberry, made by a great new micro-winery just up the hill from the restaurant.
’16 Bjornson Rose of Pinot Noir “Argenta” Eola-Amity Hills 35
The label says it’s a little sweet, but it’s got a backbone of acidity that completely erases any hint of sugar. Bright fruit, much more complex than the standard issue rosé, this one packs a good punch.
’16 D’Anu Rosé of Sangiovese Seven Hills Vineyard Walla Walla 33
A very different rosé with interesting floral notes on the nose and herbal notes on the palate, this wine is fun to try to figure out. Unique, in a good way, if you are looking for something out of the ordinary.
’16 Dunham Rose of Cabernet Franc Columbia Valley 38
Made from Cabernet Franc specifically farmed, harvested, and pressed to make rosé, this pale salmon wine offers angles you don’t find in Pinot Noir, which makes it intriguing and beguiling.
’16 Illahe Tempranillo Rosé Estate Willamette Valley 32
It’s astonishing that a wine this light and delicate was made from a grape as heavy and bold as Tempranillo. It’s almost more white than rosé, and comes across as borderline fragile. Beautiful and multi-faceted, nuanced wine.
’16 J Wrigley Rosé of Pinot Noir McMinnville 33
Very pleasant and easy drinking, from a winery with one of the most beautiful views of any tasting room in the valley, this is a great picnic wine or porch sipper. Find your way up there and drink a bottle on their tasting room porch!
’16 La Chouette Pinot Noir Rosé Willamette Valley 38
Chouette means owl in French, and is slang for “fantastic.” Very few people have ever heard of this winery. It’s made from a tiny producer in the Southern Willamette, and the wine is gorgeous, done in a lighter style with perfect balance. Last year this was Chef Martin’s favorite rosé (or wine, for that matter) of the year.
’16 Patton Valley Pinot Noir Rosé Estate Willamette Valley 36
Always one of the best rosés year after year, made from a site where they shouldn’t have planted Pinot Noir. It never gets ripe enough for red wine but is perfect for rosé. Always a benchmark in the valley.
2017 Winter Wednesday International Supper Series Recap! We’ll Be Back in January of 2018!
Every Wednesday through the winter we assign a theme, and Chef Martin and his staff cook a menu and pair beverage to that theme, with Martin and Janet joining the party to talk about how the food was prepared, while you eat and drink amongst the valley’s finest.
January 18: Paella!
January 25: German Night
February 1: Argentinian Steakhouse
February 8: Opa! It’s Greek Night!
February 15: Vive la France
February 22: Noche Cubana
March 1: Pan Asian Night
March 8: A Trip to Key West
March 15: La Cucina Italiana
March 22: Only Hors d’Oeuvres
$39 per Person, Reservations Required!
Group Soup Kiosk Second Season Debuting December 2, 2016
Opening at First Friday Artwalk in Newberg
Friday, December 2, 2016
5:00 to 8:00 p.m.
Francis Park (corner of First and College)
Subterra Restaurant, in conjunction with various departments of George Fox University and its students, has funded a community soup program to raise awareness of local food insecurity while celebrating
the diversity of society through food and art.
Back in December of 2015, as a result of a “Better My Town” challenge, Subterra donated a percentage of its gross lunch proceeds as seed money to start a program to buy raw product for making hearty soups and house-baked breads. We were able to accumulate enough money to fund the program and keep it going through the 2015/2016 winter season, and here we are for our second season!
Soup and bread will be served in Francis Square in downtown Newberg during First Friday Artwalks throughout the winter. Students from George Fox have made beautiful ceramic bowls for the occasion and will help with the marketing of the program and assisting in serving the meals.
Meals will be given away at no cost, or on a Pay-What-You-Want model for those wishing to donate to the future of the program. Ceramic bowls will also be available for purchase.
Mark your calendars, we will be open for First Friday Artwalk on December 2 of 2016, and for February 3, March 3, April 7, and May 5 of 2017.
Looking into the future, we hope to sustain funding for this program, and continue to feed those in need while integrating society in an artistic venue.
Please come visit us and support our project! And pass this along to anyone who might benefit from or be interested to participate in our program!