An over-full wine cellar led my husband and me to cut back on our wine club memberships over the past few years. (It’s one of those problems one faces when living within a day’s drive of some of the country’s premier wine-producing regions.) We just recently added a local winery to our pared-down list, though, and last year also added one for the perks it offered beyond great wine. Last year while visiting Walla Walla, Wash., in May for the annual Spring Release weekend, we joined Spring Valley Vineyards‘ Family Circle club, an apt name for a wonderful family-run winery. The vineyards sit on land that’s been in the family for generations, primarily producing wheat and cattle until the past few decades. Club members get periodic shipments of wine at discounted prices; free tastings; and occasional special offerings of limited-quantity, older “library” wines or large-format bottles — much as what most wine club memberships provide. An added bonus for Family Circle members, though, is the annual, free Wheat Harvest Party, provided out at the ranch each August to the first fortunate 150-plus individuals who sign up when the announcement pops up in an email. I wrote about our first experience at this scrumptious event last year, which includes hors d’oeuvres, an alfresco buffet dinner, live music and free-flowing wine. This year our group was Johnny-on-the-spot and enjoyed another delightful (albeit rather smoky) evening at the ranch. The dinner this year was catered by Olive, one of the restaurants in Walla Walla, and included maple-glazed, applewood-smoked baby ribs; dry-rubbed, slow-roasted tri-tip; roasted potatoes; cheddar mac ‘n’ cheese; baby veggies; creamy potato salad; iceberg lettuce with bacon and blue cheese; wild greens; and some audaciously rich desserts. At each place setting on the tables were our “party favors,” stone coasters featuring labels from bottlings named for our hosts: matriarch Sherilee (Petit Verdot) and [Dean] Derby (Cab Sauv). We were called to supper when family patriarch Dean Derby rang a big iron triangle hanging from a tree, and he once again graciously thanked his guests for their support of the family business. We’re always happy to support such a genuine and generous enterprise. Just a few weeks earlier we’d enjoyed a winemaker’s dinner at our newest wine club winery, DanCin Vineyards in nearby Jacksonville. This dinner, while also enjoyed outdoors, was a bit more formal in presentation, more limited in scope (only 40 diners at each of two evenings) and with a (very reasonable) fee. Each course was carefully crafted by Chef Tim Keller, created with each wine it paired with in mind. Presentation of each plate was artful, and the subtle blend of flavors and textures was exquisite. We began with pistachio goat cheese on a bed of radicchio with citrus “confetti”, moved on to day boat scallops with butter lettuce and an amazing banana-vanilla vinaigrette, a dissolve-in-your-mouth slow-cooked duck with lentils and fennel, and swooned over the pecan-crusted lamb rack with potato porcini gratin and plum and rosemary compote. The wines accompanying each course give the lie to the idea that Southern Oregon vineyards are too young to produce great wines. DanCin recently received several 90-plus scores from Wine Enthusiast for their Chardonnays, Pinot Noirs and a Syrah, and as wine club members we’re fortunate to be able to get a jump on the average consumer when it comes to trying and purchasing new vintages. Our meal ended with a chocolate torte served with black cardamom ice cream and black fig syrup alongside DanCin’s 2012 Finale Port. Chef Keller also presented a special surprise chocolate-robed cheesecake truffle scattered with blue cheese crumbles and pierced with a pipette of cherry reduction sauce. Decadent and wonderful! Dinners such as these make wine club memberships more than just a good value financially; they offer unique and memorable experiences to be savored in the future with a special glass of wine. — Patty Vanikiotis, associate editor/copy editor