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.

On one side of his house, Sullivan tends to syrah, viognier and other vines. On the other side is a glass-blowing studio, where he creates artistic wine decanters and graceful, stemless wineglasses.

Soon, he’ll be able to pour his estate-grown 2010 Upper Five Vineyards tempranillo, the first wine under his own label, into his glassware and drink it. Glass, like grapes and wine, is not very forgiving, he says.

“I can’t make a mistake along the way if I want to get the results I want,” Sullivan says. He bought his property in 2001, planted 21/2; acres in 2003 and added another acre in 2006. His Upper Five Vineyard was certified organic in 2005.

As Sullivan, 55, shifts to the even higher standard of Biodynamic, he has to work with nature and pay attention to minute changes.

“I can’t use a silver bullet to fix a problem,” he says of forgoing synthetic pesticides in the vineyard or sulfur to correct a young wine.

In 2010, his organic sauvignon blanc grapes were purchased by Bill and Barbara Steele of Cowhorn Vineyard & Garden and made into 144 cases of Sullivan/Steele Sauvignon Blanc ($22). Only three cases remain at Harry & David Country Village in Medford.

At the Sullivan/Steele debut party last June at Thai Pepper in Ashland, Sullivan told the crowd that some call grape growing a “labor of love,” but he calls it “a love of labor.” “You have to love it,” he said.

The 2011 Sullivan/Steele Sauvignon Blanc will be released in the summer. His 2010 Upper Five Vineyard tempranillo, made with winemaker Linda Donovan, will be unveiled in the fall.

As for his handblown glassware, a 12-ounce glass ($15) with a purple, gold or blue rim and a 750-milliliter spiral-neck decanter ($80) are sold at Trium tasting room in Talent or in a five-piece set at www.etsy.com/listing/94239063/handblown-stemless-wine-glasses.

Taken from the Ashlnd Daily Tidings, by Janet Eastman,

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

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

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

Phillip Hart emigrated to the USA from Bangor, North Wales, in the 1970s.

And after meeting his horse-rancher wife Mary, he established an organic vineyard and winery at Templeton in central California, halfway between Los Angeles and San Francisco.

He now leads an idyllic life on the AmByth Estate – named after the “Wales Forever” slogan Cymru Am Byth – with cows, sheep, rabbits, cats and dogs for company.

The most famous resident in the small town in the wine growing hills of California is actor Josh Brolin, son of Amityville Horror star James and stepson of Barbra Streisand.

The temperature in the town, founded in 1886, ranges from a chilly -9C in winter to a sweat inducing 45C in summer.

Speaking from the AmByth Estate Mr Hart told the Western Mail: “I was born in Bangor, North Wales and raised on a sheep mountain farm [Llanerch] near Porthmadog.

“I went to school at Borth-y-Gest, and Ysgol Eifionydd.”

Asked how he came to name his estate and winery AmByth, he explained: “The name has a tad more to it than first glance. “My brother Mark and I emigrated to California from Wales in 1978 after two years in South Africa and two years before that in Australia.

“We opened a rug store in Newport Beach, California called Hart’s Rugs & Carpets with the corporate name of Cymru Trading Inc.

“When my wife, who grew up on a horse farm in Oklahoma, bought and moved to our farm in central California and planted grapes we had to come up with a name for the vineyard and winery.

“We researched many Welsh names but as you well know the average ‘Anglo’ has a bit of a problem with Welsh names, Llanerch for instance.

“I remembered my childhood in Wales where the black steel railway bridges had been spray painted with graffiti declaring ‘Cymru Am Byth’.

“After trying the words Am Byth on several people and finding out that by and large they ‘got it’ we modified it a little and joined them together but kept the caps, hence ‘AmByth’.

“Perhaps because Mary and I grew up in ‘natural’ environments we decided to farm in an organic way.

“We are certified organic and certified bio-dynamic. I make natural wines with no additions beyond some tiny sulphur additions in some wines – absolutely nothing else gets added except grapes.

“We foot stomp everything, native fermentation, natural lactic acid et cetera.

“Our farm AmByth is indeed a farm and we hope that after we are dead and gone it will continue forever in good health.” Mr Hart said the AmByth Estate was looking to produce cider and that there are plans to export to the UK over the next few years.

“We have 65 apple trees [for cider], 60 other fruit and nut trees, a total of 540 producing olive trees, vegetable gardens, cows, sheep, rabbits, chickens and of course dogs and cats,” he said.

“A wonderfully alive place to belong to.

“Last year we had a young chap from Wales here as an intern, Jack Teifi Evans from Aberaeron, Ceredigion who is studying viticulture in Brighton College.

“His father is starting a vineyard in Wales.

“We are currently in talks with a London importer called The Sampler in Islington.

“If we can come to some arrangement then our wines would be available for purchase in the UK and of course Wales.

“If not then our current plans would be to possibly pour at UK wine festivals, possibly in 2014.”

Despite California’s reputation for sunshine, the AmByth Estate’s production has been hit by unusually cold weather.

“Because of severe frost in April 2011 our production from that year will be just 6,000 bottles,” said Mr Hart.

“Farming’s the same whether we are in Wales or California and full of pitfalls.

“Our current market is California with distributors in Quebec, Chicago, Massachusetts and North Carolina.

“Of course, online sales go on throughout the United States too but it would be wonderful one day to export back to Wales.”

Nearly three-quarters the size of France, California accounts for nearly 90% of the entire wine production of the USA.

Production in California alone is one third larger than that of Australia and if California were a separate country, it would be the world’s fourth-largest wine producer.

The state’s wine producing history dates back to the 18th Century Spanish missionaries who planted the first vineyards in the region so they would have red wine for Mass.

Taken from WalesOnline.com, by Robin Turner, April 20, 2012

On Earth Day 2011 ConsciousWine officially launched with a new website. Our blog and video-tastic experience covered four areas: basic wine enjoyment, demystifying natural wine, pairing up wine and food, and sustainable practices. We vetted 50 US wineries (mostly Oregon and California) for following our four principles: 100% organically grown grapes, sustainably farmed, creating vital products that taste great. Our goal is supporting the consumer in making wine choices both yummy for the palate and vital for our planet.

Trendy buzz words like natural, green, sustainable, organic and biodynamic® were getting thrown around without clarity of meaning. An early ConsciousWine blog post called The Green Wine Confusion Helper was our first attempt at help for figuring out what meant what. I’m compelled to think that whether or not one looks for natural, sustainable, organic or biodynamic products, most of us do have a real and honest desire to leave behind a better world for our kids and their kids.

Digging a little deeper, here’s some thoughts on the terms sustainable, organic and biodynamic.

• Biodynamics in particular has an interesting rap. Katherine Cole’s (wine writer for both The Oregonian and MIX Magazine) book, Voodoo Vintners, does a great job of telling the stories of people, places and practices in Oregon committed to a combo of biodynamic farming and making wines worth discovering. Monty Waldin’s (Decanter Magazine and vigneron) book, Biodynamic Wines, was the first book that inspired me on the topic. It affirmed that many of the wines I adored (as a life long wine lover) had this holistic farming practice at their core.

• Many articles, the media’s perspective and conversations on biodynamics tend to focus on the preparations (think homeopathy with a twist), cow horns, voodoo, magic, and esoteric aspects hard to grasp.

• Biodynamic farming seemed to me to be steeped in deeply rooted common sense which was often left out of the conversation (more on that to come below).

• Have you seen the refrigerator magnet or heard the line: “Organic food, or what our grandparents used to call food”?  A hundred years ago, organic farming was the norm. Post WWI, many left over poisons used in the war continued in the forms of agricultural products. Is this really a good idea? Does synthetic chemical use on the farm (today called conventional farming) really support the vitality of the land being farmed for our kids’ kids and beyond? Are the present use of terms (and their branding) telling us what’s important to know to help us make conscious choices?

• One of my favorite descriptions of sustainability came from Ivo Jeramaz at Grgich Hills Winery in Napa, CA. In 2010, over half a million acres in California were quarantined for a pest problem called the European Grapevine Moth. Everyone was told they had to spray, and Europe’s answer to this problem the year before (a pheromone) was slow to be approved by the FDA. Grgich Hills used the larvae of a predatory wasp to take care of the problem. 366 acres of biodynamically farmed vineyards were saved from damage. When I asked Ivo about their approach he described their commitment to the health of the whole system and coming up with a natural answer. “If it’s a biological problem, there’s a biological answer. To look for an answer outside of that box is not a sustainable approach”.

My personal inquiry into this world deepened in 2005. I discovered sustainable farming and rockin’ wine often come out of the same bottle. Over time I became more comfortable saying it is indeed a common practice in Oregon and in multiple parts of California.

Here’s some personal observations from this journey on what keeps a farm strong and healthy:

• Diversity on the farm and a strong immune system go hand and hand.

• Through observation the farmer discovers the assets of their farm, and as a result builds a growing, evolving, living relationship with their farm. The depth of that relationship supports the on-going health of that farm.

• The farmer/farm relationship is what can allow the farmer to not put round pegs in square holes when making choices. This supports a set of dominos which keep the farm’s immune system strong. The easier things fit together, the less stress on the system, the more naturally the whole system works.

• When you take, you have to give back. That’s what makes any relationship work well and sustainably. If you take the natural vitality out of the soil (because it’s been absorbed by the products harvested), then that vitality needs to be given back. Indigenous cover crops and compost (created ideally from materials on the farm) are a couple of ways to accomplish this.

• Synthetic chemicals used in farming can help in the short term, but appear to come with side affects including nutrient and diversity depletion. Think of taking medicine for an ailment and how it affects your system especially if you take them long term. How do you support your overall health, and what might you do to balance or counteract the side effects of taking medicine both short and long term.

• Agriculture doesn’t exist in nature. It’s roots go back approximately 10,000 years. When a farmer takes away the natural diversity that was on that land pre-agriculture, a lot of conscious work’s required to reinvigorate the soil and the environment with diversity and vitality. Here’s a crazy idea: what animals were on that land pre-agriculture and what could a farmer do so those same animals were attracted to that environment today?

• Farm as if it was 1850. Huh? Use what’s on the farm to farm and to support the farm.  Think of it like a closed loop system. If you want to build a house or wall, where does the wood and stone come from? The idea is to create a closed loop system where the nutrients and resources needed to nourish that system come from within that system.

A commitment to move in these directions can lead to sustainability defined as:

• leaving the land healthier than it was before farming

• passing a healthier place on to our kids and their kids

• minimizing the pull of resources from outside the farm

Specific practices include animals on the farm, biodiversity, biodynamic® farming, energy conversation, family farming, good worker policies, natural winemaking, packaging conservation, polyculture and water conservation.

Big cheers to the wineries walking the talk while putting in the bottle wines that rock! Lucky for those of us here in Oregon this trend is becoming more the norm and less of an exception.

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”!

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)

It was a lucky day for bird-spotting, as forty different native species were identified in less than three hours! Highlights included a gorgeous Pileated Woodpecker, Merlins, Kestrels and a Northern Harrier Raptor. Our resident eagles made a regal appearance soaring over the vineyard rows. The students were an enthusiastic bunch, tramping through the muck of the vineyard and recording everything they saw.

We ended the experience with a hearty lunch in the warmth of the dining room. If you have been following our blogs this winter, you are probably well aware of our ongoing trouble with the non-native European starlings that eat so many of our grapes during harvest time. We were especially pleased to see that only one or two starlings were sighted, and that the avian diversity of our vineyard ecosystem looks very healthy.

Professor Don was very impressed by the species count and said that if the weather had been better (it rained, of course!) we would have seen even more native species. This initial effort was so successful that we have decided to monitor our native bird population’s health on a regular basis by conducting quarterly surveys with Dr. Powers and his wonderful George Fox students.

Upon the completion of our new vineyard panorama deck, we will also be launching a “Wet Your Beak” wine tasting, in honor of our feathered friends. Imagine spotting colorful native birds while sipping our tasty organically grown flight of Pinot noirs.

Now that’s our kind of birding!

Taken from Youngberg Hill’s Blog, April 7th, 2012 by Nicolette

The second most planted winegrape in Oregon has many advocates. It’s easy to work with and ready to drink early as is reflected in the predominance of 2010 and 2011 wines among this month’s selections.

We found this group of wines to be approachable charmers and crisp, tasty sippers. But we’d like to see more examples that possess the intensity of fruit and depth of character found in the Alsatian cousins they seek to emulate.

Lumos 2011 Rudolfo Vineyard Pinot Gris, Oregon • $17 (1,016 cases)

The term ‘elegant’ isn’t typically seen in connection with Pinot Gris, but this example delivers a polished package combining floral aromas, fleshy fruit, a creamy soft palate and tart zestiness. All in all, a very classy experienc

See the entire article

From the Oregon Wine Press, April 1, 2012

Join us for an evening of Willamette Valley wines in NYC!  I will be traveling to New York to pour at this event, so please stop by the Brooks table to taste and say hello!

Enjoy this unique opportunity to taste the wines of 50 Oregon wineries as Willamette Valley Wineries return to New York. Winemakers and winery owners will showcase new and current releases of the Valley’s flagship Pinot Noir in addition to a surprising diversity of other wines including Pinot Gris, Chardonnay, and Riesling. Meet the faces behind Willamette Valley’s special wines in a personal and vibrant setting and enjoy a taste of our unique place.

Wines will be complemented by delicious appetizers and Pinot-friendly bites.

A portion of event proceeds will benefit Riverkeeper, a member-supported organization dedicated to defending the Hudson River and its tributaries and protecting the drinking water supply of nine million New York City and Hudson Valley residents.

Date: Monday, April 16, 2012
6:30pm-9:30pm

Location: City Winery
155 Varick Street NY, New York 10013 (Varick @ Vandam in Soho)

Tickets: $75

Purchase tickets on City Winery’s website.

Tickets are limited and this event can sell out. Advance purchase is highly recommended.

A Trade Tasting will take place from 12pm-4pm April 16. For more information and to reserve space (advance reservations required) please click here. Space is limited.

Looking forward to this great event!

Cheers!

We hope you will take advantage of the incredible epicurean events Matthew Domingo and his team have put together – they are not to be missed!!!

Visit there website, www.farmtoforkevents.com to purchase your tickets to this season’s events.

Meet Chef Wendy Bennett.

Bennett, who lives on a farm in Dayton, took note of an increased interest in all things agricultural, including winemaking, cheesemaking, organic produce, grass-fed beef and farm-fresh eggs. Embracing the farm-to-fork momentum, she opened Wine Country Cooking Studio in January.

Located in Dundee, above the Red Hills Market, her kitchen caters to local residents and visitor groups, offering detailed hands-on cooking classes for all skill levels and ages.

“We are so excited to welcome the Wine Country Cooking Studio to the Willamette Valley,” said Jenna Winkler, meetings and event services manager at The Allison Inn & Spa in Newberg. “This is a wonderful addition to the area, and we are looking forward to having another place to send our guests for a wine and culinary experience.”

Classes feature local, fresh ingredients that students prepare using professional utensils in an exceptional culinary kitchen. Bennett uses a light-hearted approach and offers classes ranging from knife skills to sauce preparations to developing “street food” flavors. The average fee is $79 for three hours, with prices based on class content and meals prepared.

Bennett grew up in a restaurant family. From the time she could see over a table, she’s been interested in the hospitality industry. She attended Johnson & Wales University, earning degrees in Culinary Arts and Food Service Management, and was trained and mentored by Noel Cullen, master chef and past president of the American Culinary Federation.

In 1988, Bennett captained a six-member culinary team, which earned a gold medal at the IKA Hoga Culinary Olympics in Frankfurt, Germany, as well as 26 medals in Hotelympia, a culinary competition in London. Before graduating, she was inducted into the Golden Key Honor Society by Julia Child.

Bennett has taught countless future chefs as an instructor at Boston University’s School of Hospitality and at Le Cordon Bleu College of Culinary Arts. She spent five years as the vice president of academic affairs for Le Cordon Bleu in Portland, prior to opening Wine Country Cooking Studio.

Wine Country Cooking Studio is located on the second floor at 155 S.W. Seventh Street, Dundee. For more information, visit www.winecountrycookingstudio.com or call 503-689-5549.

Article taken from Oregon Wine Press, March 1, 2012

At 15, Pascal Brooks is America’s youngest winery owner. He’s heir to Brooks Wines, an Oregon producer of organic and biodynamic Pinot Noirs and Rieslings. But even as a very young child, he was on the purple path. “I always wanted to be a winemaker,” Brooks says. “I can remember having wine stains on my jackets after crush when I was 6.”

Pascal’s father, Jimi Brooks, passed away unexpectedly when Pascal was 8, leaving the winery to his son. Jimi’s family and friends banded together to continue production and open a path for Pascal to carry on his father’s tradition when he feels ready, should he so choose. “It was my choice to keep it going,” says Pascal’s aunt, Janie Brooks Heuck, who runs her late brother’s winery while Pascal attends school in Pittsburgh where he lives with his mother. “There is no pressure for Pascal to take it on.”

Still, Pascal chooses to fly to Oregon to help at the winery during his vacations from school. And he says he plans to honor his father’s tradition and continue making the wines — which appeared recently at a White House dinner — even more successful. “I really want to carry on my father’s legacy and help broaden the market for wine of that nature,” he says.

He’s already starting to add his own personality and presence to Brooks where he can. “I love helping out at the winery,” he says. “During harvest I sort fruit, do punch-downs, clean bins, and help around. The greatest feeling in the world is when you’re cold, your hands and arms are sticky with juice, your muscles ache, and a soft rain hits your face as you sort fruit. That’s my favorite job to do at the winery.” He’s also starting to dip his toes in the marketing side, helping to design labels, writing for the newsletter and website, speaking at winery events and helping in the tasting room (though he’s not old enough to serve wine).

If not a winemaker, Brooks says he might have wanted to be a doctor, but he feels at ease with his path. “My friends think it’s cool, and I love seeing the expression on people’s faces when I tell them I own a winery,” he says. “It’s funnier to see the parents’ reactions. I bring many of my friends’ parents my wine and they understand how special it is for me to give them that.”

Brooks plans to attend college, then gain working experience at other wineries before finally settling down in Oregon’s Willamette Valley, where Janie and head winemaker Chris Williams will fully induct him into the ways of the business. “My hope for him is that he lives a happy, passionate life like his dad did,” says his aunt Brooks Heuck. “Everything I see in him is so much like Jimi—I think he may be in charge of Brooks before we know it.” Until then, he gets to enjoy being a kid.

Taken from ImbibeMagazine.com, May/June 2011

Jeff Weissler, better known to his fans as “The ConsciousWine Guy”, will personally take the lucky winners on guided tastings and tours of some of the top organic and biodynamic wineries, restaurants, and farms in the verdant viticultural region.

The trip also includes rare opportunities to share one-on-one time with some of the leading winemakers, chefs and farmers at the forefront of Oregon’s emerging eco-culinary scene. Weissler will give winners a first-hand look at on-the-ground practices that set the green food and wine scene apart from its “conventional” counterparts.

Three nights at the Youngberg Hill Inn

 The whirlwind tour, valued at $2,750, includes a 3-night stay in a queen suite at the luxurious Youngberg Hill Inn. Set on a 50-acre hilltop overlooking the estate’s 22-year-old organic vineyard, the inn offers breathtaking 360-degree views of the lush Willamette Valley beyond. Best known for its Pinot Noirs, Youngberg Hill’s operation has been organic since 2003. The family estate is certified sustainable by LIVE and certified Salmon Safe.

Wining and dining the Willamette

In addition to tasting some of the Willamette’s finest green wines, the winners of the ConsciousWine contest will also experience a culinary tour de force of organic Oregon fare.

Day one includes a private, multi-course demonstration dinner prepared by Red Hills Market, using their mobile wood-fired brick oven. The dinner will be paired with Youngberg Hill’s award winning wines made from 100% organically grown grapes.

Day two features a family-style 8-course feast at Thistle paired with wines from the Demeter-certified biodynamic vineyards of Dominio IV. The intimate 20-seat gourmet eatery in McMinnville has earned Chef Eric Bechard and co-owner Emily Howard a well-deserved reputation for working hand-in-hand with local vintners, farmers and fisherman to source the finest, freshest local ingredients available.

Day three finishes out the trip with a 3-course cooking class at the Wine Country Cooking Studio with Chef Wendy Bennett,  featuring the biodynamic wines of the eco-conscious Brooks Estate.

Winners will also enjoy tastings and tours at Lūmos Wine Company, Dominio IV, Archery Summit, de Lancellotti Family Vineyards, Briar Rose Creamery and the Oregon Olive Mill and other surprises.

For more information, please visit: http://consciouswine.com/contest

After a few exhales taking in the view, I could feel the relaxation take over. Surrounded by vineyards & forest, it’s quite the place. We’re stoked to say it’s the destination for 3 nights for the winners of our Willamette Valley Wine & Food Experience Sweepstakes, May 1-3. The drawing is March 31st, and all you have to do to be entered is sign up on our e-mail list!

Coming through their gate, there were 2 cows to the left. That’s a good sign in ConsciousWine land. Why? Animals on the farm is one of our 12 practices that we look for. It’s also a common practice with biodynamic® farming. I had not heard that Youngberg Hill was doing biodynamic farming practices, but a big surprise was unveiled in the upcoming conversation.

Starting in 2011, Rudy Marchesi of Montinore (a wonderful biodynamic certified property in the Northern Willamette Valley), was brought on to guide the vineyard practices. I’ve filmed a bunch of video with Rudy, and he’s a rock star in his approach, practices and personality!

Youngberg Hill is the most recent addition to the ConsciousWine List. After 2 hours with owner & winemaker Wayne Bailey to learn about their practices, see their vineyard & taste their wines, I knew they were a match with the 4 Principles of ConsciousWine. What are those principles?

Organically grown grapes
Sustainably farmed
Creating vital products
That taste great!

Congrats to Wayne Bailey, his team and Youngberg Hill for making it to the ConsciousWine List. We hope to have their wines available in our Shop before too long & are looking forward to their hosting the Sweepstakes trip!

Rock on’ …

Amazing baked goods, a great wine stash, wood fired pizza from scratch, Stumptown coffee, hand-crafted sandwiches, local meats, cheeses, a passion for local, an outside with seductively comfortable wine stave chairs and a community centric atmosphere are the manifestation & passion of owners Jody & Michelle Kropf, Chef Shiloh Ficek, and a fun, engaging, knowledgeable staff.

I moved into the area this past July. Where to hang out was question number one. Within a month of exploring, Red Hills Market was part of my routine, and half-a-year later it hasn’t let up. Whether it’s coffee and internet time, lunch and meet up with some winemakers, or chill over pizza and beer (or for a bottle of wine from their wine wall), my left arm has kind of been replaced by The Red Hills Market! It’s been pure pleasure to have Jody and the gang doing there thing so close to home.

Having said all that, they’re a big part of our upcoming contest for a trip to the Willamette Valley. Jody has a traveling pizza oven and he’ll be bringing it out to Youngberg Hill Winery (where the trip winners) will be staying for the opening night dinner of the trip.

Since good things often attract other good things, there’s another gem to be discovered on the 2nd floor above Red Hills Market. That comes in the form of the Wine Country Cooking Studio. Chef and owner Wendy Bennett has just opened this spot for offering the community cooking classes. On the final night of our May 1-3 Willamette Valley Sweepstakes, Wendy will be leading a 3 course participatory cooking class that will include wines from Brooks Winery!

When you’ve got Dundee, Oregon on your calendar, go out of your way to eat & hang out at The Red Hills Market. They’ve got that passion for local, organic, sustainable, vital, quality products that makes for a perfect marriage with ConsciousWine.

The Red Hills Market
115 SW 7th
Dundee, Oregon
971.832.8414