Posts Tagged chew on this

  • REAL Value on a Budget - August 27th, 2010

    My ears perked up… like a deer. What I was listening to was the thought in my mind for a particular taste in wine. As I moved in the direction of action, I realized my wallet was not in sync with the thoughts spreading from my mind to my taste buds. The $18 for the [...]
  • 10 Things About… - July 30th, 2010

    Wherein we give you 10 tidbits about the topic dujour – factoids & ideas, sometimes a specific winery, region, conference or workshop. But always something to get you thinking. . Here we start with 10 things (nuggets and personal take aways) from a workshop on bees taken at a biodynamic farming program at the Rudolf [...]
  • A Flavor Altering Wine Experience - July 28th, 2010

    On a hot’s summer’s afternoon, on the bustling streets of downtown Ashland (home of the Oregon Shakespeare Festival), I strolled into local dining mecca Chateaulin to meet up with a favorite local wine & foodie, Beverly McKenzie.  I asked her if she would do a quick video with me and off we went onto the [...]
  • At Cowhorn Vineyards… - September 1st, 2009

    Chatting with Bill Steele from Cowhorn Vineyards in Southern Oregon’s Applegate Valley…
  • An Agricultural Perspective - August 11th, 2009

    If you haven’t seen Food, Inc., go! It says a lot. And it speaks to what’s behind what we’re choosing.

    This rambling is based on the idea that agriculture is not natural to start with.
  • A Panel of Grape Growers - August 5th, 2009

    I attended a conference called, Growing Even Greener: Ecowinegrowing in California’s North Coast in Hopland, CA. The whole experience was an awe-filled mouthful. I’m excited to see the word sustainability taking on a bigger picture meaning that has lots of soul.

    Here’s a little punch line storytelling…
  • Chew on This… - July 22nd, 2009

    In our on-going journey to reframe organic in the wine world, we’re going to play with the term, living wine.

    Wine in general needs to open a while, and we’re talking more than an hour. Imagine wine that gets better for several days once opened, maybe 3, 4, or 5 days.

    Okay, you get up in the morning, you stretch, breathe, get some water in you, a little coffee, step outside, breathe some more air, go for a walk… you’re waking up, and you start to find your mojo for the day.

    If a wine is alive why wouldn’t it need it’s own version of that?