By Doug Frost for the Kansas City Star, June 5, 2012

For decades, the wine industry has offered misguided delineations of the wider world of wine: among the least helpful is the term Pacific Northwest. Most retailers and many wine lists clump Oregon and Washington’s output in this fashion, but the two states’ wine industries couldn’t be any more different, and the style of their wines any more diverse.

Oregon is famously built on the sometimes supple, often shaky back of Pinot Noir. Despite efforts to diversify into Pinot Gris and Chardonnay (among others), it is still Pinot Noir that earns the state its acclaim.

And it is Pinot Noir that most consumers associate with its cool, sometimes soggy vineyards. Many, if not most, Oregon wineries and vineyards were birthed with one goal: to make fantastic Pinot Noir. If the results are sometimes uneven, keep in mind that Pinot Noir can be difficult to make into a consistently lovely wine.

The media offers a confused portrait of just what a great Pinot Noir ought to be. Is it soft, seductive, gentle and even earthy, as in traditional red Burgundy? Is it more powerful, dark and spicy, as in California’s bottlings of the grape?

Both poles can be represented, as well as every version in between, but for many of us traditionalists, Oregon is most revered because it is uniquely capable of offering the seductive, Burgundian character, while California has versions aplenty of the big Syrah-like style.

Meanwhile, Washington has always eschewed a single-grape focus. The industry was founded not by Pinot Noir devotees, but by scientists. So instead of one grape, they have excelled at many, and at various times. Washington State has been known for its Riesling, Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot and Syrah, and it has done great work with each of these grapes.

The state’s dry and warm vineyard conditions (at least in central and eastern Washington, where most vines are found) offer a kind environment to the grape, although irrigation is generally required. Nonetheless winters can be harsh: killing frosts and freezes are an annual threat to most vineyards.

Washington has proven to be America’s best producer of Merlot for decades, and Syrah is usually more interesting here than in any other spot in the U.S. There may be greatness ahead for other grapes, including Cabernet Franc. Tempranillo, Nebbiolo, Sangiovese, and who knows what else? The inquisitive personality of the state’s industry is unlikely to leave any grape untried.

Oregon has had its mind made up on which grape for decades, but despite its monoculture, any profile of Oregon wine ought to take into account that southern part of the state is a different, warmer and drier landscape and that Rhone varieties such as Grenache, Syrah and Viognier are adept there along the Umpqua and Rogue Valleys. But those wines are still nascent, at least in the national marketplace.

For my palate, Oregon Pinot Noir still embodies America’s most consistent region for that often irascible grape, and the vintages 2010 and 2011, which have received such harsh criticism from the media, are sometimes lovely, elegant and perhaps even long-lived versions of that wine.

Both states have found merit in the challenging 2010 and 2011 vintages; cool years that offer lighter, less bombastic wine than in most past vintages. The best are lovely, supple wines. Moreover both states share in common excellent value and increasing excellence in their wines.

Make no mistake, these vintaes must be picked through, but producers such as Adelsheim, Bethel Heights, Brick House, Brooks, Cameron, Chehalem, Cristom, Dobbes, Domaine Drouhin, Domaine Serene, Elk Cove, J.K. Carriere, Hatcher, Ken Wright, King Estate, Lange, McKinlay, Patricia Green, Penner-Ash, Ponzi, R. Stuart, Ransom, Rex Hill and Shea and Willakenzie always make seductive wines.

With twice as many wineries as Oregon (over 600 of them), Washington requires some picking through as well. But consider wineries such Abeja, àMaurice, Andrew Will, Betz Family, Bookwalter, Buty, Cadence, Cayuse, Chateau Ste. Michelle, Dunham, Forgeron, Gramercy, Janiuk, K Vintners, Kiona, L’Ecole #41, McCrea Cellars, Reininger, Reynvaan, Syncline, Tamarack, Three Rivers, Va Piano, Walla Walla Vintners and Woodward Canyon.

And be sure to take particular note of Ayres Winery in Oregon and Maison Bleue in Washington, both founded and run by former Kansas Citians. Ayres Pinot Noirs have grown in structure and stature since their founding in 2000; their wines should be on the short list of any Pinot Noir enthusiast. Maison Bleue is crafting delicious wines from Rhone Valley grapes like Syrah, Grenache, Mourvedre, Marsanne and Roussanne.

Both are small enough not to be well-known, yet both deserve far greater fame.

Doug Frost is a wine and spirits consultant based in Kansas City. He holds the rare dual distinction of master of wine and master sommelier. His column appears in The Star’s Food section.

Read more here: http://www.kansascity.com/2012/06/05/3641287/doug-frost-explore-all-the-pacific.html#storylink=cpy

In Brooks, In The News | Tagged with brooks, oregon, organic wine, pinot noir, Travel

DESTIN, Fla., May 31, 2012 /PRNewswire via COMTEX/ — Destin Charity Wine Auction Likely to Place in the Nation’s Top 10

Weekend-long Event in South Walton and Destin Nets record $1.425 Million

Destin Charity Wine Auction Foundation (DCWAF) announced that its 2012 revenue represents a 39-percent increase over 2011 results. As a result, DCWAF will likely rank among the Top Ten charity wine auctions in the United States when results are announced by Wine Spectator magazine in March of 2013. Total live and silent 2012 Auction revenue is $1.2 million, versus $840,000 earned in 2011. Combined revenue for the weekend’s events totaled more than $1.4 million.

“We are extremely pleased with this year’s success,” said John Russell, president, DCWAF. “We have increased revenue each year since the inception of the Wine Auction in 2006, and, as a result, we have been able to generate both enhanced recognition and participation by vintners, celebrity chefs and attendees. This has allowed us to increase our support to the children in need in our area.

“This year, we will provide funds to 11 charitable organizations throughout Northwest Florida,” continued Russell. “This is the overriding mission of our organization — to enhance the lives of children in need. As our giving capacity continues to strengthen, we, in turn, are able to provide more and more assistance. And concurrent with our giving capacity, we are able to attract more top tier vintners and chefs to participate in our event.”

“We were thrilled to come to Destin, FL to participate in the Destin Charity Wine Auction,” said Beth Novak Milliken of Spottswoode Estate Vineyard and Winery. “The DCWA allows us to showcase our wines within an arena of true wine admirers and collectors.”

The 2012 Destin Charity Wine Auction included 31 vintners from around the world, many of whom have been coming to the event since its inception. Destin’s wine charity event continues to grow through word-of-mouth and each year, new vintners ask to be included. This allows DCWAF to offer unique and different wines and wine-oriented trips every year.

The Wine Auction is comprised of nearly 200 silent and live offerings, many of which are unavailable at other venues. In fact, many of the Wine Auction attendees look forward to the ability to secure rare and unusual wines. This was a record setting year for Destin Charity Wine Auction, with more than 525 people in attendance. The event was sold out weeks in advance.

Concurrent with the Wine Auction, 12 Patron Dinners were hosted in private homes throughout South Walton and Destin, FL. The Patron Dinners pair celebrity chefs with participating vintners and are held the evening before the Wine Auction. The collaboration of the chefs and vintners result in sumptuous multi-course dinners and provide the attendees with unforgettable dining experiences.

“We were excited to come to Destin, FL to prepare a Patron Dinner,” said Nyesha Arrington, executive chef, Wilshire Restaurant, Santa Monica, CA, and finalist on Bravo’s “Top Chef Season 9.” “It was a very inspiring experience to create a memorable dinner and pair each course with a different wine from the Dominio IV Winery. We truly felt gratified to be able to participate in the Destin Charity Wine Auction this year and to witness the joy and generosity of the attendees.”

Destin Charity Wine Auction Foundation (DCWAF) was initiated for the purpose of connecting wine enthusiasts and philanthropic-minded citizens in order to raise money for children in need. Founded in 2006, DCWAF has donated more than $3.5 million to Northwest Florida children’s charities by hosting world-class wine and culinary events. These funds have impacted the lives of more than 34,000 youth, including those afflicted by health issues and abuse. Learn more at DCWAF.org or facebook.com/DCWAF.

SOURCE Destin Charity Wine Auction Foundation

In Dominio IV, In The News | Tagged with dominio iv, events, Travel

Not content with simply being “local,” winegrowers create a sustainability certification and education program to spread eco-friendly practices

Surrounded by water, stretched out along the east end of an island sticking 120 miles out into the Atlantic Ocean, Long Island wineries are confronted by environmental challenges on all sides. Their vines sit atop the island’s sole drinking-water aquifer. Soil erosion and chemical runoff can spread via creeks into the estuaries that support fish nurseries, migrating birds and oyster and clam beds. Where they don’t face a river, bay or ocean, the island’s North Fork and the Hamptons appellations bump up against the suburban sprawl of New York City.

In an attempt to protect that fragile ecosystem and set an example, a group of producers—Bedell Cellars, Channing Daughters, Martha Clara Vineyards and Shinn Estate—have banded together to create a Long Island-specific sustainability code and certification. The program will be overseen by a newly formed non-profit organization called Long Island Sustainable Winegrowing, Inc. (LISW).

“We’re in a pretty sensitive area … the watershed is important,” said Bedell winemaker Richard Olsen-Harbich. Inspired by sustainable wine certifications in West Coast states such as California and Oregon, the group wanted to create a local program—the first in an East Coast wine region—that reflects the best practices in use. “We’ve taken it upon ourselves to bring it to the next level with certification.”

For the first year, 11 winegrowers are participating, with the core four joined by Harbes Family, Palmer, One Woman, Paumanok, Peconic Bay, Roanoke and Wölffer. It’s possible that the first certified wines, bearing the LISW logo on the bottles, could come from the 2012 vintage and be released for sale as early as 2013, but a vineyard would have had to be following many of the practices already to earn certification the first year.

Following international standards, the program will evaluate winegrowers on environmentally and socially responsible practices. While the focus now is on vineyards, the group hopes to expand into certifying winery operations, perhaps in 2014. Earning certification is “not an end game,” noted Olsen-Harbich, and education will be an important part of the program, which was developed in conjunction with Cornell Cooperative Extension of Suffolk County. “It’s a pathway of constant improvement. As an organization, we can work together and help each other continue to improve and operate with the best possible practices.”

Many Long Island winegrowers have been following a New York state-recognized program of best practices called VineBalance, developed in 2004 with Cornell, the New York Wine & Grape Foundation and New York Farm Viability. But Olsen-Harbich said Long Island needed guidelines to deal with their unique conditions. “The type of grapes we grow are different from a lot of the rest of the state—European varietals exclusively in a maritime climate.” The guidelines for New York state cover many practices geared to native and hybrid varieties, or to juice grapes, along with some practices to protect vines from winter freezes that are of less concern on Long Island.

Among the big concerns are preventing pesticides and excess nitrate-nitrogen from fertilizers from leaching into the groundwater, then harming the health of the island’s estuaries and bays. The organization also stresses preserving local biodiversity while ensuring high-quality grape crops for future generations.

A Wait-and-See Approach

While you’d be hard-pressed to find a Long Island producer who doesn’t want to support those ideals, most of the region’s 56 wineries are holding off on joining the certification program for now, waiting to see how it evolves and how customers respond to it. “I think it’s a terrific idea,” said Rosamond Baiz, owner-winemaker of the Old Field Vineyards in Southold, a family winery that follows many of the VineBalance sustainable practices. “But we’re not sure some parts of the program suit our property as much.”

For example, the program stresses that at least two-thirds of the vineyard must have permanent cover crops rather than bare soil—grasses, legumes and flowers help minimize erosion, improve soil health without chemicals and support beneficial insects that fight pests, among other things. But Old Field is the farthest east of any Long Island winery, right next to the water, and their site tends to be one of the coolest, so they’ve chosen to have less extensive ground cover directly around the vines. When they let the grasses grow tall, Baiz said, it makes the ground cooler and more humid, resulting in more disease pressure on grapes and less heat reflected from bare soil to warm the vines. On the other hand, mowing more often would compact the soil and use more energy.

In addition, smaller wineries are concerned about the cost and whether consumers are willing to spend more to offset the extra expenses. Right now, Baiz said, she’d rather use the combined $800 in membership and inspection fees to purchase some new needed equipment.

“The number one reason we’re not participating is that I typically buy my pesticides for the coming season at the end of the year [to save money], so I had already committed to purchase things that they don’t allow in the program,” said Sam McCullough, vineyard manager for the Lenz Winery. While he cited fungus control as his big concern in Long Island’s humid climate, he felt the sustainability program provides enough options to deal with any problems that might arise and didn’t think the required changes would be onerous.

Still, McCullough has yet to decide about participating next year. “I think it’s a fine idea, but I don’t know that there are really that many genuinely harmful practices out here. We’re all pretty responsible. I see it mainly as a perception issue and a public relations act rather than changing the way we take care of the environment, but anything that helps market our product is a good thing.”

What It Takes

To qualify for certification, participants must complete the VineBalance Workbook self-assessment and earn a qualifying score, with special emphasis on 18 core requirements, such as having a plan to mitigate runoff, use and storage of pesticides and a plan to create ecological areas on the farm for insects, native wildlife and plants that are not crops.

The group hopes its logo on labels will draw green-minded consumers.

Accompanying that are detailed score sheets for weed management, disease management and insect control. Some herbicides, fungicides and insecticides are prohibited altogether because of their tendency to leach into and persist in the water. Others are limited to use once or twice per season. Reduced-risk, bio-pesticides or organic materials are allowed, and in the case of fungicides, must make up more than half of applications each season. For fertilizer, the program requires that at least some of it be organic, such as compost or mulch.

Participants must then undergo an independent, third-party inspection—involving an on-site visit and a review of all records—earning passing scores on all criteria, and create an action plan for future improvements. The following year they must show progress on that plan. A winery has to be certified the first two consecutive years, and then the inspections take place every third year, in keeping with organic and Demeter biodynamic standards.

Long Island has been growing European grape varieties since the late 1700s, when a nursery company set up there and began selling vines. But the modern industry got underway in the early 1970s, with the founding of Hargrave Vineyard in Cutchogue. The region underwent a boom in small farm wineries in the 1980s and ’90s, with an investment spike around 2000, when some pioneering producers were sold for huge sums. Today, Long Island vineyards encompass about 3,000 planted acres and a wide range of grape varieties, dominated by Merlot, Cabernet Franc, Cabernet Sauvignon and Chardonnay.

Olsen-Harbich said the sustainability code is a natural next phase in the region’s evolution, after more than three decades of learning how to work with their terroir, expanding plantings and coalescing as an industry. “It’s the time—we’re looking at fine-tuning, trying to make better and better wine. The one way we do that is to create conditions better for the environment, our surroundings and the community.”

From Wine Spectator. By Dana Nigro, May 23, 2012

In In The News, Winery Events | Tagged with events, organic wine, sustainability, Travel, winery

Reviewed May 16, 2012 NEW

In In The News, Youngberg Hill | Tagged with oregon, Travel, willamette valley

30th ANNUAL WINE FESTIVAL
PASO ROBLES, May 18 – 20
The winery doors will be open Friday – Sunday, 10 to 4
LIBRARY WINES open to club members

The 30th Annual Wine Festival begins Friday, May 18, 2012 as select wineries feature their library, reserve, futures and refreshing power white/Rosé samples at the RESERVE event. On Saturday, May 19, 2012 60 wineries come together in the Paso Robles Downtown City Park to showcase their wines alongside culinary samplings from food trucks. Tunes from The JD Project will complement your tasting experience.

Travel beyond the Park to explore more than 150 winery events throughout the weekend including winemaker dinners, live music, barrel samplings, and more.

In In The News, Winery Events | Tagged with ambyth, california, education, events, tastings, Travel

From the Woodinville Patch, by Cork Dork, Chris Nishiwaki, May 4, 2012

Last week I embarked on a road trip to Oregon like I hadn’t done since my college days. Back then I would travel to Eugene to watch my Huskies destroy the University of Oregon Ducks in football.

For the record, the University of Washington has won more college football national championships than Oregon, with one. Do the math and you can deduce, the number of Oregon championships.

Last Saturday, I stayed in Seattle to watch the University of Washington spring football game at Century Link Field, the temporary home of the Huskies next season. The defense made me optimistic about the 2012 season. The offense was downright offensive and made me want to drink Oregon Pinot Noir. That would have to wait a day.

On Sunday morning I flew to Portland, where our Oregon odyssey began. Crammed in a van, we covered Oregon wine country over the next four days from the Willamette Valley by the Washington border to the Rogue Valley almost to the California border.

Four writers from California, yours truly as the only representative from Washington, and the Oregon state wine industry each professed the virtues of the various wine regions. The preference and bias for wines, neatly falling by local allegiance, were as clearly defined as the state borders.

Furthermore, a clear division (in some cases animosity) became evident between American Viticultural Areas within each state. Like the Civil War, Oregon was split between the north and the south of the state. California’s ugly stepchild wine regions were Temecula and Mendocino County. As for Washington, even more specifically Woodinville, I was reminded of the division between wineries based in Woodinville versus wineries with tasting rooms in Woodinville but based elsewhere in the state.

There are slightly more than 400 wineries in Oregon. There are almost twice as many in Washington state, at around 750. California has five times as many as Washington at almost 4,000 wineries.

During the course of my work I try wines from all over the world. I believe it gives me a clearer perspective on the wines of Washington that are the focus of the Cork Dork column each week. And I’m here to tell you that Woodinville competes toe-to-toe with the best and largest wine regions of the world.

Granted, most of the fruit that goes into wines made in Woodinville comes from vineyards east of the Cascade Mountains, but the variety and quality produced in Woodinville is remarkable at every price point. Woodinville does not have the climate to ripen vinifera properly. What Woodinville lacks in grape growing conditions, it makes up in innovative and precise winemaking.

Most of Washington doesn’t provide the conditions to make Pinot Noir like they do in Oregon. That singular reputation for spectacular food-friendly Pinot Noir has positioned Oregon wines across the country better than wines from Washington, where growers and winemakers continue to experiment with new varietals.

In Oregon, Pinot Gris is the leading white varietal. Chardonnay has made tremendous strides over the last decade or two since many of the growers and winemakers have focused on Dijon clones of the varietal.

Over the next decade or two look for Rhone, Bordeaux and Rioja-style varietals from Southern Oregon to thrive. Abacela in Roseburg is already making world-class Tempranillo and Albarino as good as the wines in Spain, and Viognier and Grenache-based Rosé that compares to the wines of the Rhone.

Many of the other wineries in Southern Oregon, such as Brandborg Vineyard & Winery, Cowhorn Vineyard, Del Rio Vineyards, Folin Cellars, Quady North Winery and Red Lily Vineyards, are making outstanding wines with hot weather varietals such as Tempranillo, Merlot, Cabernet Sauvignon, Syrah and Viognier in a more elegant style than in Washington or California. Northern Oregon producers Domaine Serene and Ken Wright Cellars make outstanding wines with Southern Oregon fruit under the labels Rockblock and Tyrus Evan, respectively.

For one current measure of how Washington compares to Oregon and California, I turned to the 18th annual Pacific Coast Oyster Wine Competition, organized by seafood guru Jon Rowley of Jon Rowley & Associates. Yours truly was one of 25 judges in Seattle, Los Angeles and San Francisco selecting the 10 winning wines.

Washington showed the best in the annual Pacific Coast Oyster Wine Competition completed last week with four of the 10 winners hailing from the Evergreen state. Kirkland’s Cedergreen Cellars won for its 2010 Sauvignon Blanc.

Oregon and California had three wines each among the 10 equal winners, as Rowley likes to say. See below for a complete list of winners.

In judging the wines, Rowley urged us to first smell and then chew the oyster before taking our first sip of wine to rate the “bliss factor.” Generally, dry, crisp and clean wines pair best with oysters.

Look for the winning wines at local oyster bars, restaurants or at the Taylor Shellfish store in the Melrose Market on Seattle’s Capitol Hill. Most of the wines are also available at specialty retail stores or supermarkets at under $15 a bottle.

2012 “Oyster Award” winners:
Washington

Cedergreen Cellars 2010 Sauvignon Blanc
Hogue Cellars 2010 Pinot Grigio
Milbrandt Vineyards 2010 Traditions Pinot Gris
Sockeye 2010 Pinot Gris

Oregon
Brandborg Vineyard & Winery 2010 Pinot Gris
Foris Vineyard Winery 2010 Pinot Blanc
Van Duzer Vineyards 2011 Pinot Gris

California
Dry Creek Vineyard 2011 Dry Chenin Blanc
Kenwood Vineyards 2011 Pinot Gris, Russian River
Kenwood Vineyards 2011 Sauvignon Blanc

In Cowhorn, In The News | Tagged with cowhorn, in the press, oregon, Travel

Hello Again Everyone,

Spring is finally in full swing! Farmer’s Markets across the state have opened to the delight of customers, pastures are green and glowing, and Farm Dinner Season is just around the corner.

Here are a few quick updates on our 2012 events. Later this week, we will send you the exciting details of the first installment of our new FOOD ADVENTURE SERIES: The Farm to Fork Rafting Adventure

.

APRIL UPDATES:

UNDERGROUND SERIES
The first installment of our Underground Series will begin in early June in Southern Oregon. Those of you who are on the private guestlist will receive an email in May with event details and reservation instructions. If you aren’t on the guestlist yet, find the Underground page on our website and follow the instructions.

July 21 FARM DINNER – BEND
(seats available)

• PARTNER CHEF FINALIZED: T.R. McCrystal from Jen’s Garden in Sisters, Oregon!
• FEATURED PROTEIN FARM FINALIZED: Grass-Fed Beef from Dancing Cow Farm.
• SPECIAL SURPRISES: In addition to serving the wonderful wines of Maragas Winery with dinner, 10 Barrel Brewing Company will be crafting a one-of-a-kind beer for the “happy hour” portion of the event and Brewmaster Jimmy Seifrit will tap the keg!

August 11 FARM DINNER – ASHLAND

(sold out)

• PARTNER CHEF FINALIZED: Neil Clooney from Smithfields Restaurant in Ashland, Oregon!

September 2 FARM DINNER – CORVALLIS

(seats available)

• PARTNER CHEF FINALIZED: Eric Bechard of Thistle Restaurant in McMinnville, Oregon!
• FEATURED PRODUCE FARM FINALIZED: Organic Produce from Gathering Together Farm.

September 8 FARM DINNER – HOOD RIVER  (some seats available)

• PARTNER CHEF FINALIZED: Jon Moch of Celilo Restaurant in Hood River, Oregon!
• FEATURED PRODUCE FARM FINALIZED: Organic Produce from Hood River Organic.
• SPECIAL SURPRISES: In addition to serving the stellar selections of Viento Wines with dinner, Double Mountain Brewery will join us for the “happy hour” portion of the event and guest will get to enjoy a Double Mountain brew in the orchard.

October 6 FARM DINNER – JACKSONVILLE

(a few seats available)

• PARTNER CHEF FINALIZED: Courtney Sproule of Din Din Supper Club in Portland Oregon!
• FEATURED PROTEIN FARM FINALIZED: Pastured Poultry from Rogue Valley Brambles.

Thank you so much for your support of our organization. We appreciate any help spreading the word about Farm to Fork Event Co. to your friends, colleagues, and local media outlets. With your help, we believe we can make a difference in our local communities, and have fun doing it. See you out on the farm!

By Matthew Domingo, Director of Farm to Fork Event Company

In In The News, Winery Events | Tagged with Dinners, education, Food Related, in the press, Matthew Domingo, oregon, Travel

Youngberg Hill Vineyards and Inn in the Willamette Valley, Oregon

Where: Oregon’s Willamette Valley in McMinnville, about an hour from Portland

The Details: Eight rooms (four queen suites and four king guest rooms) offer views of the 22 acres of organic vineyards. Rooms are in the same building as the tasting room, where you’ll have the chance to taste four wines with the three people heavily involved in the day-to-day operations: the winemaker, the grape grower, and the owner. Rooms have private baths, comfy chairs from which you can enjoy the views, fireplaces, Jacuzzi tubs, Wi-Fi, and loaner iPads.

Why Stay Here: Its on-site vineyard produces organic Pinot Noir and Pinot Gris, rated 90 or better by Wine Spectator. Common areas include a library, a lounging salon, and a dining room. Sipping wine on the wrap-around porch offers panoramic views of the Coastal Range, Mount Jefferson, Mount Hood, and Willamette Valley. Want to explore? Dozens of wineries are within a 20-minute drive, including Dundee, Carlton, Amity West Salem, and Eola Hills. Wake up in the morning to a two-course gourmet meal with seasonal food and local products such as homemade granola and yogurt, Pinot-poached pears, and pancetta tarts.

Best Time to Avoid Crowds: November to March

How Much: From $200 per room per night for two people

Info: tel. 888/657-8668; www.youngberghill.com

From Frommers.com
Read more: http://www.frommers.com/slideshow/index.cfm?group=1005&p=9#ixzz1sy5bXIgf

In In The News, Youngberg Hill | Tagged with oregon, Travel, willamette valley, youngberg hill

May is Oregon Wine Month, and the Oregon Wine Board is welcoming it in style with “Unwine’d”, a major event in Portland on Sunday, April 29^th.  More than 85 wineries and over a dozen restaurants will be showcasing extraordinary wine and food, casting a spotlight on the incredible breadth and depth of Oregon’s fertile, vibrant landscape.

Unwine’d is being held at Portland’s Left Bank Annex, from 3pm-6pm. Trade and Media early access is from 2pm-3pm.  Tickets are just $50 and can be purchased through the Oregon Wine Board’s website.

ConsciousWine is honored to have been invited and is especially proud to participate in Unwine’d, and to join our colleagues in celebrating not just the overall growth and success of Oregon’s wineries and farms, but specifically the growing and thriving community of organic and biodynamic farms and vineyards.

To demonstrate just how spectacular these wines are, ConsciousWine’s Jeffrey Weissler will be pouring at least two exceptional wines from Cowhorn Vineyards located in Jacksonville and Dominio IV located in McMinnville.

Don’t miss a chance to see Jeff Weissler in person, sharing and talking wine.  Jeff is an expert on wines made from organic, biodynamic grapes and a passionate advocate for what’s happening in Oregon.

Come to Unwine’d on April 29^th and say “hi”!

In Blog Roll, Conferences, ConsciousWine, In The News, Jeff's Blog, Media, Sustainable Practices, Tasting Wine, Winery Events | Tagged with biodynamic, education, events, Food Related, oregon, organic wine, sustainability, Travel, willamette valley

Gerry Frank’s picks: Hood River’s Blossom Craft Show, Vineyard B&B, and more

Columbia Gorge scenery comes into full bloom at Hood River’s Blossom Craft Show (541-354-2865) from 10 a.m. to 5 p.m. Saturday and Sunday, April 21-22. In addition to enjoying one of the most geographically breathtaking areas anywhere, you’ll find gourmet food choices and local wines, a quilt show, arts and crafts, fine art, nursery stock and those delicious Hood River pears presented by the Columbia Gorge Fruit Growers. Free admission.

Relax at the Three Sleeps Vineyard B&B (1600 Carroll Road, Mosier; 877-867-7776) where you’ll enjoy a welcoming evening taste of Dominio IV wine with owners Liz and Glenn Bartholomew. The accommodation overlooks the Dominio estate vineyard and Mt. Adams in the distance. Choose from either a king ($150) or queen ($135) room, each with a private entrance and patio. The B&B name originates from the Lewis and Clark expedition when explorers asked how far it was to the ocean. Native Americans replied, “Three sleeps.”

There’s year-round appeal in the Gorge; be sure to drive all or part of the Historic Columbia River Highway. As a side note, Menucha, the former summer estate of Governor Julius Meier (my great-uncle), is on the highway and now serves as a Presbyterian retreat.

Open for breakfast and lunch since January 2011, The Gathering Spot Cafe (106 N. First St., Silverton; 503-874-4888) has garnered an enthusiastic following. This place is a good eats bet and the prices are right (all menu items are under $11). Crepes, waffles, French toast and the signature eggs Benedict Florentine are offered for breakfast; enjoy soups, sandwiches, wraps and more crepes and egg options for lunch. Kids plates are available. Bring your family and friends to a great mealtime gathering place from 8 a.m. to 3 p.m. daily. Sundays offer an all-day special brunch menu.

By Gerry Frank, Sunday, April 15, 2012, Special to the Oregonian (OregonLive.com)

In Dominio IV, In The News | Tagged with dominio iv, oregon, Travel, willamette valley

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