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Indulge in a sensory symphony as you savor the exquisite combination of Torii Mor wines paired with decadent chocolates. Experience a Symphony of Flavors! Indulge your senses in a delightful wine and chocolate pairing like never before! Join us for an enchanting Torii Mor wine tasting where Nicolas Trempcourt will unravel the nuances of each pour, accompanied by the exquisite chocolate expertise of Patrick, the proud owner of The Bard Confectionary. Immerse yourself in a delectable journey as these two connoisseurs intertwine the art of wine and chocolate. Save the date for a weekend of unparalleled tasteful experiences!

Details:

  • February 10-11
  • The chocolate-pairing tasting fee is $35 (usual tasting is $30).
  • The tasting is free for Club members and up to 4 guests.

Embark on a delightful journey through charming Dundee, savoring the exquisite flavors of Torii Mor wines in a relaxed atmosphere filled with live music, art, and delectable food. Come and experience the magic—it’s a free, all-encompassing celebration of wine, art, and community.

Details:

  • February 15th
  • 5 pm to 7 pm
  • Dundee West End Complex

*This event is every Third Thursday of the month

Have you ever wanted to taste wine like a professional but found the process to be mysterious and intimidating? Do you want to know how to describe a wine’s flavor profile using words like “acidic” and “full-bodied” with just a sip? Well, the good news is that learning the art of wine tasting is not as difficult as it may seem. Our wine expert, Nicolas Trempcourt, will guide you through the basics and provide tips to help you taste wine like a pro. With his help, you’ll be able to fully appreciate and enjoy your next bottle of wine.

Details:

  • Sunday, February 18th
  • 2 pm-3: 30p pm
  •  $40/per person

*Club members and their guests (up to 4) $20/per person 
**Only a limited number of seats are available. 
Purchase tickets below

Join Tori Mor at the International Pinot Noir Celebration July 26-28, 2024 in McMinnville, Oregon

Torii Mor is honored to be a part of this incredible gathering, and we’d love for you to join us! Regarded as one of the world’s finest wine events, the IPNC is also praised as a showcase for the Northwest’s famed farm-to-table cuisine.

PNC 2024 will be brought to you IN TECHNICOLOR! Our 2024 Grand Seminar promises to be a bright discussion about Pinot Noir and Chardonnay (reds, whites, sparkling, and rosés oh my!) breaking through the singular color palette of years past. You’ll hear from the world’s most famous producers who have been creating outstanding wines from both Chardonnay and Pinot Noir.

Single Day & Full-Weekend Passes Available.

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Ingredients

  • 2 cup Flour
  • 4 tsp Baking Powder
  • 3/4 tsp Salt
  • 2 tbsp Butter
  • 1 tbsp Sugar
  • 2 tbsp Shortening
  • 3/4 cup Half and Half
  • 3 cup Mixed Berries
  • Whip Cream

Directions

  1. For the berries and topping: Wash the berries and hull any strawberries. Halve or quarter any large berries, then place the berries in a large bowl. Drizzle with the honey, then toss to combine. Cover and place in the refrigerator until ready to serve, for at least 1 hour and up to 1 day.
  2. Pour the cream into the bowl of a stand mixer or handheld electric mixer; beat on medium-high speed until thickened, then add the confectioners’ sugar; continue beating until soft peaks form. Gently fold in the yogurt and vanilla extract. Cover and refrigerate until ready to use (up to 1 day in advance).
  3. For the biscuits: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Let the berries come to room temperature.
  4. Whisk together the flours, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the buttermilk and oil in a separate medium bowl.
  5. Add the buttermilk mixture to the flour mixture, stirring just until moistened; do not over-mix. Drop the batter in 8 mounds (about 3 tablespoons each) onto the baking sheet. Bake until golden brown, about 10 minutes. Let the biscuits cool slightly.
  6. To serve, use a serrated knife to gently cut the biscuits in half horizontally. Place each bottom half on a plate, top each with about 1/3 cup of the berries and their accumulated juices, and a dollop of whipped topping. Cap with the top halves of the biscuits and serve.

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