The Spring Dinner Collection celebrates the subtle shift into a new season.Longer light, open windows, and the ease of gathering around the table. Inspired by early blooms, local ingredients, and unrushed meals, these wines are meant to move effortlessly from quiet evenings to shared suppers.

Designed with thoughtful pairings and simple recipes in mind,this collection invites you to cook, pour, and linger as spring begins to unfold.

Our Oregon Table

Recipes from the friends and neighbors who shape our corner of Oregon.
Thoughtful, seasonal dishes designed to pair naturally with good wine and easy evenings at home.

Truffle Pasta by Trellis

This Truffle Pasta from our friends and neighbors at Trellis is a simple expression of spring luxury. Earthy, comforting, and perfectly balanced, it’s the kind of dish made for slower evenings, open windows, and letting a great bottle of wine do some of the talking. Paired with our Reserve Chardonnay, it turns an ordinary night into something worth lingering over.

Ingredients

Directions

Garnish (Optional)

Serving Suggestion

This dish pairs beautifully with grilled chicken breast and a glass of Oregon Chardonnay.

Roasted Beet & Strawberry Salad with Herbed Goat Cheese by Mom Salt

Beet and strawberry are one of those pairings that sound surprising until you taste it – both carry deep, almost mineral sweetness that resonates beautifully with both red and white wines. The goat cheese adds tang to cut through the fruit, and Caramelized Onion Salt brings a layer of depth that makes the wine’s chocolate and plum notes suddenly very present. 

Ingredients

  • 3 medium beets (red and golden), roasted and sliced
  • 1 cup fresh strawberries, hulled and halved
  • 4 oz soft goat cheese
  • 2 tbsp fresh thyme and chervil
  • 3 tbsp sherry vinegar
  • 4 tbsp olive oil
  • 1 tsp honey
  • ¼ cup toasted hazelnuts, roughly chopped
  • Arugula and watercress, a generous handful
  • Mom Salt Caramelized Onion Salt, to finish

Directions

    1. Wrap beets in foil with olive oil and a pinch of salt. Roast at 400°F until tender, 45–55 minutes. Cool, peel, and slice into wedges.
    2. Whisk sherry vinegar, olive oil, and honey into a dressing.
    3. Toss arugula and watercress lightly with dressing. Arrange on a platter.
    4. Layer beet wedges and strawberries over the greens. Crumble goat cheese generously. Scatter hazelnuts and herbs.
    5. Finish with a pinch of Caramelized Onion Salt just before serving.

Wild Mushroom Crostini with Whipped Ricotta & Caramelized Onion by Mom Salt

This is the bridge between the earth in our glass and the earth on your plate. Wild mushrooms and Pinot Noir share terroir, literally. The Caramelized Onion Salt builds a layer of deeply savory sweetness that connects the mushroom saute to the Pinot Noir’s dark fruit and chocolate notes, while the whipped ricotta provides reaminess to soften the tannins. 

Ingredients

  • 1 lb mixed wild mushrooms (maitake, shiitake, oyster), washed and roughly torn
  • 1 cup whole-milk ricotta
  • 2 tbsp crème fraîche
  • Zest of 1 lemon
  • 4 garlic cloves (2 sliced for sauté, 2 for rubbing toast)
  • Sourdough or GF bread, sliced and toasted
  • Fresh thyme, 4 sprigs
  • 2 tbsp butter + 2 tbsp olive oil
  • Splash of sherry to deglaze
  • Mom Salt Caramelized Onion Salt, to finish

Directions

    1. Whip ricotta with crème fraîche, lemon zest, and a pinch of Caramelized Onion Salt until smooth and fluffy. Refrigerate until needed.
    2. Heat butter and olive oil until foaming. Add mushrooms in a single layer — resist stirring for 3 minutes to get a golden crust. Add sliced garlic and thyme, toss briefly.
    3. Deglaze with sherry. Cook down 1 minute. Season with Caramelized Onion Salt and black pepper.
    4. Rub toasted bread with raw garlic. Spread whipped ricotta generously. Pile mushrooms on top.
    5. Finish with a pinch of Caramelized Onion Salt and a few thyme leaves. Serve alongside the Pinot Noir.
    6.  

Seared Salmon with Dill-Herb Oil & Pickled Spring Onions by Mom Salt

Salmon and Pinot Noir are a classic Pacific Northwest pairing. The wine’s fruity acidity cuts through the fat of the fish, while its earthy notes complement the char. Dill is a natural companion to Pinot Noir (their aromatic profiles genuinely overlap at the molecular level), and the Worcestershire Shallot Salt adds the kind of deep, fermented savoriness that makes a light red wine feel completely at home on a fish plate. 

Ingredients

  • 4 wild salmon fillets (6 oz each), skin-on
  • ¼ cup fresh dill, plus sprigs to serve
  • 2 tbsp flat-leaf parsley
  • 1 tbsp fresh chives
  • ½ cup good olive oil
  • 3 spring onions, thinly sliced
  • 2 tbsp red wine vinegar + 1 tsp sugar (quick pickle)
  • 1 lemon, for serving
  • Mom Salt Worcestershire Shallot Salt, as primary seasoning

Directions

    1. Quick-pickle spring onions: toss with red wine vinegar, sugar, and a small pinch of salt. Let sit 20 minutes.
    2. Blitz dill, parsley, chives, and olive oil in a blender until vivid green. Season with salt and white pepper.
    3. Season salmon generously with Worcestershire Shallot Salt. Sear skin-side down in a hot cast iron pan for 4–5 minutes until skin is crisp. Flip and cook 1–2 minutes more. Remove from heat — the fish will finish off the pan.
    4. Plate salmon, spoon herb oil generously over the top. Scatter pickled onions, dill sprigs, and a squeeze of lemon.