The Oregon Wine Blog: RoxyAnn: A Treasure in the Rogue Valley

Oregon Wine Blog called us a treasure on a recent visit to RoxyAnn.  To read the whole article, please visit…

The Oregon Wine Blog: RoxyAnn: A Treasure in the Rogue Valley.

Our life as not-really-snooty up-and-coming winos in the State of Oregon...

Our life as not-really-snooty up-and-coming winos in the State of Oregon...

Winemakers Dinner at
Fivespice Bistro
with Winemaker Gus Janeway

Please join us Thursday, April 30th at 6:00pm as Winemaker Gus Janeway will be visiting town from Southern Oregon and has paired up with Fivespice Bistro in Lake Oswego for an evening of culinary and wine delights. Seating is limited, so call Fivespice to make your reservation at (503) 697-8889.

Cost is $80

RSVP: (503) 697-8889

Site: http://fivespicerestaurant.com/index.php

Email: Fivespice.restaurant@gmail.com

Fivespice Bistro

Fivespice Bistro

Velocity Cellars

Velocity Cellars

Viognier scores 90 points from Wine Enthusiast Magazine

RoxyAnn just received our first 90 point score from Wine Enthusiast Magazine! Check out our 2007 Viognier in the July issue and here in our tasting room!

Wine Enthusiast

Wine Enthusiast

07_viognier_small

Ahi and Avocado Tartare on Sesame Wonton Crisps

12 wonton wrappers, each cut diagonally in half to form 2 triangles

  • Olive oil (for brushing)
  • Sesame seeds (black)

Tartare

  • 2 tablespoons soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons wasabi paste*
  • 3/4 teaspoon Asian sesame oil
  • 8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch cubes
  • 1 medium avocado, halved, pitted, peeled, cut into 1/3-inch cubes
  • 1 cup 1/3-inch cubes seeded English hothouse cucumber
  • 1 green onion, finely chopped
  • Toasted black sesame seeds
  • Chopped fresh chives

Preparation

For crisps:
Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet.

Do ahead

Can be made 8 hours ahead. Let stand at room temperature.

For tartare:
Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare on wonton crisp. Garnish with fresh chives.

Taste of Ashland

Join us this weekend for The Taste of Ashland Gallery Walk. We will be at the Hanson Howard Gallery Sat. & Sun, noon to 4pm. See you there, Cheers… A Taste of Ashland – Galleries Restaurants & Wineries Source: www.atasteofashland.com Stroll from gallery to gallery tasting the best of Ashland from noon to 4 p.m. on Saturday and Sunday, April 25h and 26th.

Claret and a Movie Night

Join us
at RoxyAnn Winery for

Claret and a Movie

May 1st
Movie Starts at 7:00pm.

$5.00 admission for popcorn

The latest movie on our large-screen presentation is the Academy Award nominated film-“The Secret of Santa Vittoria”, starring Anthony Quinn.
via Facebook | Claret and a Movie- “The Secret of Santa Vittoria”.

Hello world!

Hello,

Welcome to Myfriendsatroxyann.  Please visit our facebook, myspage, flickr and twitter pages.  We would love to have you as fans/friends, and to hear from you.

We make handcrafted wines from Beautiful Southern Oregon at the base of RoxyAnn Peak in East Medford, OR.

You can also visit our webpage at www.roxyann.com for more information, history, wines, events, wine club and a myriad of other fascinating items.

RoxyAnn Winery

RoxyAnn Winery