WFSO Calendar

'98 Chateauneuf Du Pape Dinner

May 20th 2017
Time: 6:30 pm
Location: Huber's Restaurant

Click here to register online
Click here for a printed registration.

$99 members, $119 Non-Members
Limit: 14
Established in 1879, Huber’s is “Portland’s Oldest Restaurant.”   Our good friends and Co-Owners James Louie and David Louie have graciously agreed to waive corkage and give us one of their most highly sought after tables on a Saturday night at this Portland "institution."  Specializing in a traditional turkey dinner Huber’s also serves Certified Angus Beef which should go great with red Rhone wines.

The 1998 Chateauneuf du Papes represent the finest vintage in this appellation since 1990. An extraordinarily hot, dry summer thickened the skins and caused considerable stress in some of the appellation’s driest terroirs. Early September rains proved to be extremely beneficial for relieving stress and promoting the final burst of maturity that gives this vintage its hallmark elements of jammy, rich fruit flavors, high alcohol, and intense tannins. It’s a vintage that highlights the glories of the southern Rhone, and these wines were high on the buying lists of wine enthusiasts.

NV Andre Clouet Brut Champagne

Spinach Salad (Gluten free) Tossed with mushrooms and peppers in a raspberry vinaigrette, and garnished with Parmesan cheese, chopped bacon, and hard-boiled egg and Home Baked Beer Bread.

1998 Bosquet des Papes Chateauneuf du Papes (en Magnum)
1998 M. Chapoutier Les Becasses Cote-Rotie (en Magnum with Braille label)
1998 La Crau de ma Mere Chateauneuf du Papes (single bottles)
1998 Vieux Mas des Papes Chateauneuf du Papes (single bottle)
1998 Les Haut de Montmirail Gigondas (single bottles)

FILET MIGNON Choice 8-ounce tenderloin flame-broiled and topped with a red wine demi-glace. OR

MONTREAL GORGONZOLA FILET Choice 8-ounce tenderloin seasoned with Montreal seasoning, flame-broiled, and topped with gorgonzola cheese gratinée and a port wine demi-glace. OR

N.Y. PEPPERSTEAK Choice 12-ounce N. Y. steak pressed with cracked black peppercorn, flame-broiled, and topped with shiitake mushrooms, brandy, and demi-glace. OR

RIBEYE STEAK Choice 12-ounce rib-eye flame-broiled and topped with Merlot butter. OR

SMOKED SALMON FETTUCINE House-smoked salmon fillet tossed with tomatoes, spinach, pine nuts, pasta, and light basil pesto cream.

2014 Ch Rieussec (Sauternes)

Crème Brulee OR Baked Bread Custard Pudding with Chantilly Cream and Caramel-Whiskey Sauce.


Reidel brand Champagne flutes and Rhone appropriate stemware included.  
Huber’s signature drink, Spanish Coffees prepared tableside, Hot or Iced, will be optional @ $10.50 + gratuity.
(Kahlua, Bacardi 151, Bols Triple Sec, Coffee, fresh Whipped Cream and Nutmeg)

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