tag:blogger.com,1999:blog-8454435624742519612024-02-19T01:28:42.024-08:00Sip With Me!Follow me on my journey through wine... one sip at a time.Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.comBlogger221125tag:blogger.com,1999:blog-845443562474251961.post-44248796050504256602015-06-01T23:04:00.001-07:002015-06-01T23:07:20.345-07:00Yay! Saké Fest PDX returns to Portland on June 25th!<div class="separator" style="clear: both; text-align: left;">
Not just another wine tasting. Not that there's anything wrong with wine tastings, but this is definitely not that. Sakéfest PDX provides lucky guests the unique opportunity to educate themselves on a very tasty subject. Learn what sets saké apart and makes it such a versatile beverage and so very special. Taste something new or just revisit old saké favorites at <a href="http://sakefestpdx.com/" target="_blank">Sakéfest PDX</a> on June 25th at the Sentinel Hotel in the Governer's Ballroom.</div>
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According to saké educator Marcus Pakiser, "Portland is known for its fantastic food and amazing saké selections - Sakéfest combines the best of both, in one room on one very special night. An event not to be missed!"</div>
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This year's Sakéfest features a special saké pairing dinner on Wednesday, June 24th. The last saké pairing dinner I attended, the most amazing tempura battered meyer lemons were served. The sweet, salty and tart combination made the saké sing like a soprano, it hit all the high notes. It was one of the most unforgettable and amazing food and beverage pairings I've ever experienced. I wonder what this year's dinner will bring.</div>
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Delicious food to complement the saké will be served by The American Local, Saucebox, Smallwares, Yakuza Lounge, Yama Sushi, Noraneko, Hokusei, Bamboo Grove, Biwa, Chizu, Davis Street Tavern, Batch PDX and many more. </div>
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<a href="http://sakefestpdx.com/" target="_blank"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Qc7mQ2FYXFfnHG8iW2Aw5pybhooLz3NJ6H9LmgfIj_LEQtnaESE00GUcPD815oL7kp4X0w_zpYiFcFtqn2Fo8MRPTkQd7IUNtbD5eUZFuSFybhw-ar25T6ijPC2LP8GE93dnVR0akH8/s640/Sake%25CC%2581FestPDX.png" width="387" /></a></div>
<br />Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-76705724182358884372015-04-27T21:04:00.001-07:002015-04-27T21:05:48.048-07:00It's a Block Party Weekend!<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.tastedundee.eventbrite.com/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvwZfsBxk0yE8UiGlaJtG3L6Ws6ZarMUwO9T025dfW-67KhkI46Jbm11WYegEoes_jO-rTK_l9MZ3Pnxk86K1VpGgS4g_BfHRLcKhbxLpWaKu-24TiUQdCSjR-H8ujlUEYrdLjFvXz7E/s1600/unnamed.jpg" height="400" width="395" /></a></div>
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Every so often, ok maybe more than every so often, an event comes across my radar that excites me. This is one of those. What can I say, I love the opportunity to taste the amazing wines coming out of this region. And this tasting provides the opportunity to taste wines that are still relatively undiscovered.</div>
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The Taste Dundee Block Party includes tastings from 15 wineries, including several that were recently on <i>Wine Spectator's "Eight New Names to Know"</i> list. With food from all the town's hot spots and you've got an event not to miss. And May is Oregon Wine Month, so figure this is your way to support Oregon wine in the month of May.</div>
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<span style="font-family: Times, Times New Roman, serif;">Participating wineries include: Angela Estate, Argyle, Aubichon, Cathedral Ridge, Chapter 24 Vineyards, Dobbes Family Estate, Domaine Trouvere, Duck Pond Cellars, Four Graces, Hyland Estates, Le Cadeau, Panther Creek Cellars, Ponzi Vineyards, and Tertulia Cellars.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Participating restaurants include: Babica Hen, Bert’s Chuckwagon, Dundee Bistro, Red Hills Market, Red Hills Provincial Dining and Tina's.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Tickets are $20 at <a href="http://www.tastedundee.eventbrite.com/">www.tastedundee.eventbrite.com</a>.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">See you there?</span></div>
<br />Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-63435552210486675522015-04-13T18:44:00.003-07:002015-04-13T18:48:19.531-07:00Your Passport to Northwest Wines<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Dq4m5dD9xTBqO8EQCzUHmcVWPHRAIJyn-zmujRYnwzrJQXAI5aZgHBnqi7GQg8qIQSYEQEqYmPr8w46eTTzZDFesNjxUFHZ8Pepcy4q3b-O23ux_zFvKTD7bcjyYAkteubtcNDIeRPA/s1600/IMG_1288.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Dq4m5dD9xTBqO8EQCzUHmcVWPHRAIJyn-zmujRYnwzrJQXAI5aZgHBnqi7GQg8qIQSYEQEqYmPr8w46eTTzZDFesNjxUFHZ8Pepcy4q3b-O23ux_zFvKTD7bcjyYAkteubtcNDIeRPA/s1600/IMG_1288.JPG" height="320" width="240" /></a></div>
Last Friday night (4/10/2015) brought the Grand Tasting of Columbia Gorge wines to Portland. If your were lucky enough to attend the tasting, you got just a glimpse of what that region has to offer. If you didn't make it, rest assured that the Gorge is just a short drive away and you can still get to know all those wines and more.<br />
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<b>And I'm going to make that even easier for you. </b><br />
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I'm giving away TWO FREE PASSPORTS to one lucky person so they can sip their way through the Northwest wine country and discover the beauty of the region. With over 170 tasting rooms opening their doors to you, you can meander through Oregon, Washington, Idaho and British Columbia to really get to the heart of Northwest Wine Country experience.<br />
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These passports are valued at over $1,500 each, but with one simple entry, they can be yours for free.<br />
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Your entry is simply to write a haiku in the comments section (<a href="http://en.wikipedia.org/wiki/Haiku" target="_blank">read about haiku here</a>). Write about wine, the area, or whatever inspires you about this contest. I'll select one person to receive the two passports and then you can begin planning your adventure (passports are valid through January 31, 2016, but t<b>his contest ends April 31st, 2015</b>).<br />
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For more information about the passport program and participating wineries, visit <a href="http://www.passport2sip.com/">www.passport2sip.com</a>.<br />
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Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com8tag:blogger.com,1999:blog-845443562474251961.post-60217976006573262752015-04-07T15:14:00.000-07:002015-04-07T15:14:49.318-07:00The Beauty of the Blend<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphFXIZWrc35_XUA1nRyjDImcnYBwpz8xH06xmZzz1pC-g2nrNs5NcrmDcIIEKg_VkV50HukAfWps9zzlZX_O4J6wgylz6rGWQBrZe-Ty4mC1VmCPirv_HVBh4Yg-lSXc7Uf-VUJR5toc/s1600/1859_March_April_2015_WineBlends_3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphFXIZWrc35_XUA1nRyjDImcnYBwpz8xH06xmZzz1pC-g2nrNs5NcrmDcIIEKg_VkV50HukAfWps9zzlZX_O4J6wgylz6rGWQBrZe-Ty4mC1VmCPirv_HVBh4Yg-lSXc7Uf-VUJR5toc/s1600/1859_March_April_2015_WineBlends_3.jpg" height="320" width="213" /></a></div>
<span style="background-color: white; font-family: 'Droid Serif', serif, Arial; font-size: 14px; line-height: 21px;">There’s no doubt about it, Oregon takes its winemaking seriously. The state is recognized nationally as a leading pinot noir producer, and is becoming known for putting its own stamp on pinot gris and chardonnay as well. But with all these great single varietal wines on the shelves, the stunning red blends crafted in every Oregon wine region might just be the industry’s best kept secret. Combining artistry and chemistry with quality, value and complexity, Oregon’s red blends come together to produce a tapestry of flavors that will improve your dinner experience. <a href="https://1859oregonmagazine.com/red-blends" target="_blank">Read more about these great wines at <i>1859 Magazine</i>.</a></span><br />
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<span style="background-color: white; font-family: 'Droid Serif', serif, Arial; font-size: 14px; line-height: 21px;"><br /></span>Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-60742382653719016852015-03-30T21:15:00.000-07:002015-03-30T21:15:43.273-07:00Crafting the Perfect Cocktail<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkvXOODnNpsX2tf_nXlQMCsIzrX8KJR4yAbbMH9hPODLcp4NoiYJt7pglF5UUDiFYZO48j_PqsP-zAx0_5CisENZXWQSyK30y5vRI26DLLmG6hzt7gCS1cIcMdUz2Pux0NoxVFPKlOQw/s1600/IMGP0743.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkvXOODnNpsX2tf_nXlQMCsIzrX8KJR4yAbbMH9hPODLcp4NoiYJt7pglF5UUDiFYZO48j_PqsP-zAx0_5CisENZXWQSyK30y5vRI26DLLmG6hzt7gCS1cIcMdUz2Pux0NoxVFPKlOQw/s1600/IMGP0743.JPG" height="240" width="320" /></a></div>
Learn some fancy bartending skills and impress your friends at the same time. You probably shouldn't expect to come away spinning drinks like Tom Cruise in<i> Cocktail</i>, but your friends will appreciate your fancy new moves nonetheless. And if they're not blown away by your yet undiscovered talent, they'll still be happy you're able to get them drunk in style.<br />
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Join Portland master Mixologist James Jackson for a Spring Cocktail Class at Salty's on the Columbia as you learn how to construct four tasty springy beverages. Then, imbibe them alongside the ideal small bites and take home all the recipes to repeat the adventure again and again. All this, and Salty's will throw in the riverfront views to sweeten the experience at no extra cost.<br />
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<b>Saturday April 11th.</b><br />
<b>$45 per person (including gratuity)</b><br />
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Cocktail: <i>Cowboy Up</i> - Bourbon, Galliano, Vermouth<br />
Food Pairing: Crispy pork belly with golden raisin salad<br />
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Cocktail: <i>Basil Grape Refresher </i>- Vodka, bitters, Lime Juice, Ginger Ale<br />
Food Pairing: Coconut Clams with Thai Basil<br />
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Cocktail: <i>Salty's Sangria</i><br />
Food Pairing: Cantaloupe Tartar with Dungeness Crab, Charred Jalapeño Fennel, Peach Gastrique<br />
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Cocktail: <i>French 75</i> - Gin, Lime Juice, Contreau, Champagne<br />
Food Pairing: Lemon Ginger Tart with Seasonal Berries<br />
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<b>21 and older - Space is limited. </b><br />
<b>Call 503-288-4444 to reserve your space.</b>Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-59911770268440757272015-03-15T06:00:00.000-07:002015-03-15T06:00:01.198-07:00April is Columbia Gorge Wine Passport Month<div dir="ltr" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcjsu8il6II_fwSK729fyh5GfwrT7oYWJ7d2poKyQDCP_l6WPtW6u3D7tETQGX6_h4QQ5DG0PyWd7Pi64kZKS_xYFRWGWI_KX_YAEVVMZDqVtWDSvB1hj3mrQY7syEogMkelPGmbauF8/s1600/PassportStamp2015web.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcjsu8il6II_fwSK729fyh5GfwrT7oYWJ7d2poKyQDCP_l6WPtW6u3D7tETQGX6_h4QQ5DG0PyWd7Pi64kZKS_xYFRWGWI_KX_YAEVVMZDqVtWDSvB1hj3mrQY7syEogMkelPGmbauF8/s1600/PassportStamp2015web.png" height="320" width="307" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Mark your calendars, next month will be the 7th annual Wine Passport event in the Columbia Gorge wine region! </span><span style="background-color: transparent; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; vertical-align: baseline;"><span style="font-family: Arial;"><span style="font-size: 15px; line-height: 1.38; white-space: pre-wrap;">And though there's plenty to enjoy in </span><span style="font-size: 15px; line-height: 20px; white-space: pre-wrap;">the</span><span style="font-size: 15px; line-height: 1.38; white-space: pre-wrap;"> Gorge, you don't even have to make a special trip to be able taste Gorge wines!</span></span></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Portland Grand Tasting</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><span class="aBn" data-term="goog_1724640300" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Friday, April 10, 2015</b></span></span></span></div>
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<b><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">At </span><a href="http://www.castawayportland.com/" style="color: #1155cc; text-decoration: none;" target="_blank"><span style="background-color: transparent; font-family: Arial; font-size: 15px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Castaway Portland</span></a></b></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><b>1900 NW 18th Ave. Portland, OR 97209</b></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Tickets are $35 each, including a Passport ($50 value), or $25 without a Passport. Tickets include a souvenir glass and a preview of 23 different wineries along with appetizers from </span><a href="http://eattraychic.com/" style="color: #1155cc; text-decoration: none;" target="_blank"><span style="background-color: transparent; font-family: Arial; font-size: 15px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Eat Tray Chic</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">. After last year’s sell-out event, this tasting will be held at a larger space, though tickets are still limited. Tickets availalble at </span><a href="http://www.columbiagorgewine.com/passport-month.html" style="color: #1155cc; text-decoration: none;" target="_blank"><span style="background-color: transparent; font-family: Arial; font-size: 15px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">GorgeWine.com</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Food & Wine Weekend- <span class="aBn" data-term="goog_1724640297" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">April 11th-12th</span></span></span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 15px; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Celebrate the greatest gift to the palate; the perfect marriage of food and wine. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Gorge Grapes Weekend- <span class="aBn" data-term="goog_1724640298" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">April 18th-19th</span></span></span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 15px; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Explore what makes the Columbia Gorge Wine Region “A world of wine in 40 miles.” </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Barrel & Reserve Tasting Weekend- <span class="aBn" data-term="goog_1724640299" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">April 25th-26th</span></span></span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 16px; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Discover what makes a reserve wine “Reserve.” </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">The Passport offers holders an array of exceptional experiences with wine including opportunities to try special wines, tour cellars and barrel rooms, meet winemakers and more. It's like a VIP ticket to a behind-the-scenes look at Columbia Gorge wineries.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Passports are $25 each and offer a value of over $200 in complimentary, wine experiences, more than 53 exclusive activities and up to 30% discounts on wine and merchandise. Passports are available for purchase at all 24 participating wineries or on </span><a href="http://www.columbiagorgewine.com/passport-month.html" style="color: #1155cc; text-decoration: none;" target="_blank"><span style="background-color: transparent; font-family: Arial; font-size: 15px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">GorgeWine.com</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">.</span></div>
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Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-88246777442848825602015-03-12T21:04:00.002-07:002015-03-12T21:05:58.121-07:00A Spirited Event - THIRST Fest 2015<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsLZ08xpP2SNwpHexh0kaXOgR6dPxbIK62jwikRdS6DxGLHx8j8qI3sRYsrJ_ya6VOf9QdZc7Idw70wpnaRng6J0lY8zR7Ja8HFe-v1gFNrRjqpMHJm4RdResRKXWu_LSDTL32dBE4VY/s1600/Thirst+Fest+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsLZ08xpP2SNwpHexh0kaXOgR6dPxbIK62jwikRdS6DxGLHx8j8qI3sRYsrJ_ya6VOf9QdZc7Idw70wpnaRng6J0lY8zR7Ja8HFe-v1gFNrRjqpMHJm4RdResRKXWu_LSDTL32dBE4VY/s1600/Thirst+Fest+logo.jpg" height="147" width="400" /></a></div>
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It is most definitely that time of year again. Events are springing up like colorful flowers from the quiet winter earth. This one just came across my radar, but it looks like something that could bring you lots of good cheer and brighten a dreary weekend.<br />
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<b>THIRST Fest</b> opens <b style="mso-bidi-font-weight: normal;">Friday, March 13th and runs through Saturday, March 14<sup>th</sup>
at THE Melody Ballroom in Portland at 615 S.E. Alder Street, Portland, Oregon.<o:p></o:p></b></div>
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For
tickets, go to:<span style="mso-spacerun: yes;"> </span><a href="https://www.eventbrite.com/e/thirst-fest-tickets-15360095459">https://www.eventbrite.com/e/thirst-fest-tickets-15360095459</a></div>
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<b>Attendees at THIRST Fest<span style="color: blue;"> </span>2015, now in its second year, </b>will be greeted by
some of Portland’s most glamorous and gregarious hosts, and will introduce
members of the LGBTQ community to some of the newest alcoholic beverages
hitting the glass. The two-day event at <b>Portland’s THE Melody Ballroom </b>will
feature beverage and cocktail sampling, cocktail competitions, and a chance for
members of the LGBTQ community to influence its own latest trends in
mixology.<span style="mso-spacerun: yes;"> </span>More than<span style="color: blue;"> </span>40 craft distilleries, craft breweries and select
wineries will be participating<span style="color: blue;">. </span></div>
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Chat
with local and national winemakers, craft distillers and brewers, and watch
Portland’s top bartender’s battle for the <b>2nd Annual THIRST Fest Battle of
the Bartenders Cup</b>. <span style="color: blue;"> </span>Local celebrity
judges will decide which bartender will reign supreme, and attendees will be
able to taste each competitor’s unique creations after they have left the
stage. <b style="mso-bidi-font-weight: normal;">Bring it Home!</b><span style="mso-spacerun: yes;"> </span>A full service, OLCC licenses liquor
outlet will be available to sell distilled spirits at the show, and wine and
beer vendors will be able to sell their wares direct to attendees at the event.
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<b>Ticket
Cost per person:</b> <span style="mso-tab-count: 1;"> </span></div>
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1
Day Ticket $ 20.00 on-line <span style="color: blue;"><o:p></o:p></span><span style="line-height: 20px;">OR</span><span style="background-color: transparent; line-height: 20px;"> </span><span style="line-height: 20px;">$ 25.00 at the door</span><span style="background-color: transparent; color: blue; line-height: 20px;">*</span></div>
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2
Day Ticket + Collectible Event Shirt $50 online<span style="color: blue;"> </span></div>
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<span style="color: blue;">Advance sales*
</span><a href="https://www.eventbrite.com/e/thirst-fest-tickets-15360095459">https://www.eventbrite.com/e/thirst-fest-tickets-15360095459</a></div>
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Hours: </div>
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Friday, March 13th from 5-10pm</div>
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Saturday, March 14th from 4-10pm</div>
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* Admission PLUS!<br />
With paid admission, 1 day attendees receive 7 tasting tokens. 2 day
attendees receive 15 tasting tokens. <span style="mso-spacerun: yes;"> </span>(Additional tokens will be available for purchase at the
event.)<br />
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For more information go to<span style="color: blue;">: </span> </div>
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<span style="mso-field-code: "HYPERLINK \0022http\:\/\/www\.THIRSTFest\.com\0022 \\t \0022_blank\0022";"><span class="MsoHyperlink"><span style="color: windowtext;">www.THIRSTFest.com or on </span></span></span>Facebook: THIRST Fest</div>
Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-12542703902885530742014-10-13T06:00:00.000-07:002014-10-13T06:00:10.303-07:00Local Restaurants Tap Oregon Wine<span style="background-color: white; font-family: 'Droid Serif', serif, Arial; font-size: 14px; line-height: 21px;">You shop local, you eat local—you even vacation local. But are you choosing to drink local? We have a world-class wine region right at our fingertips, yet sometimes it’s easier and cheaper to order a wine from the menu that’s been imported from France, Italy, Australia or Argentina than it is to order a wine produced less than thirty miles from the restaurant.</span><br />
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Fortunately, restaurants are increasingly supporting the Oregon wine scene. Some menus have extensive bottle selections that include hard-to-find library wines. Others list a variety of wines by the glass or host special winemaker dinners. The newest trend—and most sustainable—is the selection of rotating wines on tap.</div>
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<a href="http://1859oregonmagazine.com/local-restaurants-tap-oregon-wine" target="_blank">Check out this article for a pour of Oregon’s finest wines.</a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGtHohQy9-bo3rS3nCtoWnkKp4618Emd1Uv06K5qOX-oKiWKZi9xf6xOoOmUU8j7uopDIpi7Y1r9bhsBhovmFe3Z2dEoRriv9rYiJFjQBQBDbb3CGn6fkyKFKYljxKKonS46kCxskPuk/s1600/Ovenandshaker.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGtHohQy9-bo3rS3nCtoWnkKp4618Emd1Uv06K5qOX-oKiWKZi9xf6xOoOmUU8j7uopDIpi7Y1r9bhsBhovmFe3Z2dEoRriv9rYiJFjQBQBDbb3CGn6fkyKFKYljxKKonS46kCxskPuk/s1600/Ovenandshaker.jpg" height="213" width="320" /></a></div>
Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-81608577872458851262014-09-17T06:00:00.000-07:002014-09-17T06:00:12.172-07:00Talk Wine With Me: David Specter of Bells Up Winery<i style="background-color: #fafafa; color: #333333; font-family: Hanuman; font-size: 14px; line-height: 19px; text-align: justify;">In this on-going interview series, I will introduce you to a different Oregon winemaker in the hopes that as you learn more about them, you'll also be interested in learning more about their wines. You might discover how and why they came to make wine, you may gain a better understanding of their palate and how it influences the wines they craft, you might get some great new ideas for what and where to eat, what to drink, or you might get a glimpse of the future. Whatever you take away, I hope includes a deeper appreciation for the notion that behind every bottle, behind every brand, behind every decorated or undecorated label, stands a person with a unique vision and a personality all their own. Let's step back and discover how those characteristics intertwine with and become that memorable wine in your glass.</i><br />
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<b>Q. What was the first wine you ever drank?</b><br />
<i>A. My family very rarely drank alcohol – not for any religious or social reasons but it just wasn’t something they did. But when I was like 8 or 9 years old, someone opened a bottle of Manischewitz at a family event. I have no idea why. Anyway, being the curious kid I was I asked to have a sip, with completely predictable results.</i><br />
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<b>Q.What was the first wine you ever enjoyed? </b><br />
<i>A. I was cooking dinner for a date and was trying to impress her so I served up a Chateau Ste. Michelle Riesling. The wine experience was better than the date experience!</i><br />
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<b>Q. Tell me about your aha wine moment. Either when you realized you wanted to make wine, or when you gained an understanding of the beauty and complexity wine offers. </b><br />
<i>A. I was at EPCOT in Orlando with a good friend of mine from school and we split a nice bottle of Cotes du Rhone at the restaurant in the French pavilion. Between interplay of the wine and the food, I started to realize that amazing things were possible and began learning whatever I could.</i><br />
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<b>Q. What's your favorite part about being a winemaker?</b><br />
<i>A. I can’t pick just one. I love to craft a wine – to me it’s like composing a symphony where you’re bringing together individual instruments and voices to create something larger than the sum of its component parts. I also love sharing my passion with others, whether they be wine geeks or just folks out for a nice afternoon. My fondest memories of visiting wineries have always been based on the people I encountered, and my vision for our winery is to be a place where our customers can have that kind of experience. </i><br />
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<b>Q. What's your harvest kickoff soundtrack?</b><br />
<i>A. Interesting question. Before I started in the industry, I saw harvest as this dramatic event and I was absolutely sure that the theme music would be something similarly dramatic – like Strauss’ “Also Sprach Zarathustra” (many know it as the theme to the movie 2001) or Copland’s “Fanfare for the Common Man.” But now that I’m spending more time in the vineyard, I see harvest as just another step in the journey from grapes to wine and chose something much more low key - Tom Petty’s “Learning to Fly.” There’s a line in that song I always think about that is so perfect for winemaking - “So I've started out for God knows where / I guess I'll know when I get there.” At harvest, we don’t know exactly what wines will emerge from the process to come but we can’t wait to make the journey.</i><br />
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<b>Q. What is your favorite food and wine pairing?</b><br />
<i>A. I don’t like to stress out about food and wine pairings – I think most wines can be paired with more foods than traditional “rules” allow for. So my favorite pairing is simple – pizza and chianti were made for each other.</i><br />
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<b>Q. You're celebrating the end of a busy week, what's your go-to drink?</b><br />
<i>A. Depends on whether we’re talking good busy or bad busy. Good busy leads to seasonally appropriate wine. Bad busy leads to bourbon.</i><br />
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<b>Q. Right now do you have a full fridge or empty fridge?</b><br />
<i>I have a moderately full fridge but my freezer is stuffed to the gills. With a 5-year-old and a busy schedule, I can’t cook fresh as much as I’d like so when we do find time to cook we tend to make a lot and freeze the overage. At least then we can pull out quality leftovers whenever we need.</i><br />
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<b>Q. Is there a wine you hate to love?</b><br />
<i>A. Oh goodness no. Wine is a world full of possibilities so why would we feel bad about discovering something wonderful?</i><br />
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<b>Q. Is there a wine you love to hate?</b><br />
<i>A. Heavily oaked chardonnay. A TOUCH of wood is okay, but leave the heavy toast barrels out of the rotation, please.</i><br />
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<b>Q. What's your guilty pleasure? One you're willing to admit anyway.</b><br />
<i>A. Thick, chewy chocolate chip cookies. Preferably with semi-sweet chocolate chunks. Believe it or not, Costco’s store-brand cookies are tremendous. Nothing else should go into the cookie – save your nuts, grains, and raisins for something else and away from my cookies!</i><br />
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<b>Q. Winemakers sometimes seem like they're married to their job. How do you find balance in your life?</b><br />
<i>A. Be as efficient as you can with your time management. Make things as simple as possible, prioritize your tasks well and, most importantly, demand from yourself that personal/family time is as much a priority as everything else in your life. Keep your expectations of yourself realistic. None of us are superhuman and nobody can do everything. Trying to micromanage or stretch yourself too much in this business for any length of time is only going to burn you out and hurt the quality of your product and brand. So find good people to work with, delegate as much as you can, and trust them to do the job. </i><br />
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<b>Q. What are you working on right now that most excites you</b>?<br />
<i>A. Our inaugural vintage (2013) pinot noir and syrah to be released in 2015. They’re coming along great in the barrel and I’m really excited to see how they are at bottling!</i><br />
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<b>Q. Favorite wine - variety, region or brand.</b><br />
<i>A. I wouldn’t be here if I didn’t love Oregon pinot noir above all else but my heart will always be loyal to seyval blanc. It’s a white grape I worked with when I lived in Ohio and you’ll see it throughout the Midwest and northeast. It’s a hybrid, meaning that it has both vinifera and non-vinifera parentage. It’s extremely flexible in that you can steel ferment (which I prefer) or barrel ferment, with distinct but amazing results. It has a citrus flavor profile, a nice clean minerality, and no trace of the foxy characteristics you often find in hybrids. My first winemaking medals came with this wine, and I’m installing a block of it in our estate vineyard in 2015. I can’t wait to share it with the Willamette Valley.</i><br />
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<b>Q. Favorite restaurant</b><br />
<i>A. Haven’t been in the area long enough to endorse a favorite – way too many to choose from!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUEGZ8c13qtcglmsxlusSODOHmFLBnnL8wMfHFnlwTCbEsZig5fYV0wkq2os49qX4hr4_R1YvG-2X2cYmCUexLk7Tgarl7vOewRsQP7iXzYLt0g3ruf6D_YJHDlBral8FBc_tfTXRmD4/s1600/bellsupwinery-finalo-4x3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUEGZ8c13qtcglmsxlusSODOHmFLBnnL8wMfHFnlwTCbEsZig5fYV0wkq2os49qX4hr4_R1YvG-2X2cYmCUexLk7Tgarl7vOewRsQP7iXzYLt0g3ruf6D_YJHDlBral8FBc_tfTXRmD4/s1600/bellsupwinery-finalo-4x3.jpg" height="173" width="200" /></a></div>
David Specter of Bells Up Winery is a relative newcomer to the Oregon wine scene. Founded in 2013, <a href="http://bellsupwinery.com/about-bells-up-winery/" target="_blank">Bells Up Winery</a>, located in Newberg Oregon, is scheduled to release the first of their wines in the Spring of 2015. The name Bells Up is a reference to a dramatic moment in classical music where the composure instructs French horn players to lift the bells of their instruments upward and project their sound with maximum intensity. Specter, a French horn player who played in bands and symphonic groups throughout hight school and college feels the winery is his "Bells Up" moment. Bells Up planted their estate vineyard in Spring 2014 and has been working hard building their estate winery and tasting facility. Keep your eyes peeled for good things to come.<br />
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Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-42418688130754701692014-09-08T22:21:00.000-07:002014-09-08T22:22:40.408-07:00A Variety of Tasting Panels at Feast Portland to Tempt You<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpNa4nni4yjoUmH52FLpqDrm8p-PWEKVUSj586-3jIctpuzLncw11Nz23PZgJ3hEDK79PMttG6rb3IE6LYlaPquBl-l50blZBDTmXBxX5HC3OcxvL_Rqk39Z6hlJQFgKeTWBdCJ9RyNg/s1600/ChardonnayPanel.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpNa4nni4yjoUmH52FLpqDrm8p-PWEKVUSj586-3jIctpuzLncw11Nz23PZgJ3hEDK79PMttG6rb3IE6LYlaPquBl-l50blZBDTmXBxX5HC3OcxvL_Rqk39Z6hlJQFgKeTWBdCJ9RyNg/s1600/ChardonnayPanel.jpg" height="200" width="400" /></a></div>
<a href="http://www.feastportland.com/" target="_blank">Feast Portland.</a> The name about says it all. For a weekend full of OTT culinary madness, it's the event guaranteed to deliver. It's also less than two weeks away and if you haven't purchased tickets yet, many of the hot events have long sold out.<br />
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But you're in luck because tickets are still attainable for some of the more affordable <a href="http://www.feastportland.com/category/all-events/tasting-panels/" target="_blank">Tasting Panels</a>. Think Chardonnay, Negronis, Sour Beer, Beans and Booze (and by beans, they mean coffee beans), Lagers and Tiki Cocktails. And if you're anything like me, than tasting experiences are right up your dark alley. So, <a href="http://www.feastportland.com/schedule/" target="_blank">check the schedule</a> and reserve your space before these sell out too. Follow @FeastPdx on Twitter for ticket giveaways and event news.<br />
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<b><u><a href="http://www.feastportland.com/event/chardonnay-is-for-lovers/" target="_blank"><span style="color: blue;">Chardonnay is For Lovers:</span></a></u></b><br />
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<span style="background-color: white;"><b>Friday, Sept 19th - Noon-1pm</b></span></div>
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<span style="background-color: white;"><b>Portland Art Museum Evans H. Roberts Sculpture Hall $55</b></span></div>
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<span style="background-color: white;">Forget about California Butter Bombs. Let Bon Appétit’s Wine Insider, David Lynch, lead you through a tasting of some of the Oregon’s best bottles and show you why Anything But Chardonnay is no way to drink.</span></div>
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<span style="background-color: white;">Still not convinced? Featuring some of Oregon’s finest Chardonnay producers such as Evening Land, Bergstrom, and Chehalem. The other four? It's a secret now, but buy your ticket and enjoy the surprise.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uV-PxS4_-U02GjKs_d8QLaCURjjvL8ZIQr60hZd_ch5nZuFJOlSc744A5My6-VX9gDtv7L3IIn_nvDWrl_P9r-LfOwh9WEh9I5voy5GmHR_6DuE2dEPHgvnwA98-TmtJbDUgOI_Mh4Q/s1600/WalkOnTheSour.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uV-PxS4_-U02GjKs_d8QLaCURjjvL8ZIQr60hZd_ch5nZuFJOlSc744A5My6-VX9gDtv7L3IIn_nvDWrl_P9r-LfOwh9WEh9I5voy5GmHR_6DuE2dEPHgvnwA98-TmtJbDUgOI_Mh4Q/s1600/WalkOnTheSour.jpg" height="160" width="320" /></span></a><span style="background-color: white;"><b><a href="http://www.feastportland.com/event/a-walk-on-the-sour-side/" target="_blank"><span style="color: blue;">A Walk on the Sour Side</span></a></b></span></div>
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<span style="background-color: white;"><b>Friday, Sept 19th - 2pm-3pm</b></span></div>
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<span style="background-color: white;"><b>Portland Art Museum Evans H. Roberts Sculpture Hall $55</b></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px;">Sour beers are often been called “The Wine Drinker’s Beer?” Enjoy one of my favorite producers, Ale Apothecary’s Sahalie, as well as The Common’s Trillium, sure to tempt even the most ardent wine lover in the audience.</span><span style="background-color: #f6f4f1; color: #626262; font-size: 15px; line-height: 22px;"> </span>Pucker up!</div>
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<b><a href="http://www.feastportland.com/event/negroni-oclock/" target="_blank"><span style="color: blue;">Negroni O'Clock</span></a></b></div>
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<b>Friday, Sept 19th - 4pm-5pm</b></div>
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<b>Portland Art Museum Evans H. Roberts Sculpture Hall $55</b></div>
Any time is Negroni O'Clock. <span style="background-color: white; font-family: AdobeCaslonW01-Regular, georgia, serif; font-size: 15px; line-height: 22px;">Whether a brunch worthy quaffer, an afternoon delight or a last-call nightcap, learn how the classic Negroni can be transformed for all times of the day. Enjoy four</span><span style="background-color: white; font-family: AdobeCaslonW01-Regular, georgia, serif; font-size: 15px; line-height: 22px;"> different styles of the classic Negroni. For example, a breakfast version that's a twist on the Belllini featuring some local producers like Aria Dry Gin and Imbue Petal & Thorn Vermouth blended with a puree of local peaches.</span><br />
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<span style="background-color: white; font-family: AdobeCaslonW01-Regular, georgia, serif; font-size: 15px; line-height: 22px;"><b><a href="http://www.feastportland.com/event/beans-and-booze/" target="_blank"><span style="color: blue;">Beans and Booze</span></a></b></span><br />
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<b style="font-size: 15px; line-height: 1.5em;">Saturday, Sept 20th - 12:45-1:45pm</b></div>
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<span style="background-color: white;"><b>Portland Art Museum Evans H. Roberts Sculpture Hall $55</b></span></div>
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<span style="background-color: white;">Coffee and spirits are two great favorite buzz-worthy ingredients.Enjoy local legends Stumptown Coffee Roasters, House Spirits Distillery and industry titans Jeffrey Morgenthaler and Alex Negranza. Bring your mugs and your martini glasses folks. You’re gonna get buzzed.</span></div>
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<span style="background-color: white;">As a guest, you’ll be able to taste Jeffrey Morgenthaler’s infamous espresso martini without having to wait in line!</span></div>
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<span style="background-color: white;"><b><a href="http://www.feastportland.com/event/tastes-great-less-filling/" target="_blank"><span style="color: blue;">Tastes Great. Less Filling</span></a></b></span></div>
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<b style="font-size: 15px; line-height: 1.5em;">Saturday, Sept 20th - 2:30-</b><b style="font-size: 15px; line-height: 1.5em;">2:30</b><b style="font-size: 15px; line-height: 1.5em;">pm</b></div>
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<span style="background-color: white;"><b>Portland Art Museum Evans H. Roberts Sculpture Hall $55</b></span></div>
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<span style="background-color: white;">Make Lager. Not war. Yup, lighter style brews are all the rage. Come taste the best new lagers, Kolsch, Hefeweizens and more as we explore the lighter side of beer with some favorite brewers and beer geeks.</span></div>
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<span style="background-color: white;">The panel be featuring some pretty killer local lagers such as Worthy Brewing’s Easy Day Kolsch and also showcasing some notable ales from around the country, like Michigan’s Founders Brewing Co.’s All Day IPA.</span></div>
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<span style="background-color: white;"><b><a href="http://www.feastportland.com/event/get-leid-its-tiki-time/" target="_blank"><span style="color: blue;">Get Lei'd: It's Tiki Time!</span></a></b></span></div>
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<b style="font-size: 15px; line-height: 1.5em;">Saturday, Sept 20th - 4:15-</b><b style="font-size: 15px; line-height: 1.5em;">5:15</b><b style="font-size: 15px; line-height: 1.5em;">pm</b></div>
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<span style="background-color: white;"><b>Portland Art Museum Evans H. Roberts Sculpture Hall $55</b></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 22px;">The Tiki Gods will be pouring four classic cocktails including Planter’s Punch, Three Dots and a Dash, Mai Tai, and Sailor’s Grog! Forget the trip to the islands, i</span><span style="background-color: white; font-size: 15px; line-height: 22px;">t'll feel like an island escape in September.</span></div>
Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-82889780447485399922014-09-04T15:07:00.002-07:002014-09-04T15:07:37.112-07:00Behind the Wine Label - Part 2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAhcfUWukhf9JK9OOmkT0Y6B76oFBzCqkC2KoPI-1bdR4wybYQ4doQUwo-n6qnX9eOJBMBz2tsRpmwvNH_dPFeVrWtso8LthTiaZYHbtcD85Eff50lc6O8NkAt5cLRCu0F987V7lMJq0/s1600/1859_Wine_Blog_Behind_Label_Part2_8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAhcfUWukhf9JK9OOmkT0Y6B76oFBzCqkC2KoPI-1bdR4wybYQ4doQUwo-n6qnX9eOJBMBz2tsRpmwvNH_dPFeVrWtso8LthTiaZYHbtcD85Eff50lc6O8NkAt5cLRCu0F987V7lMJq0/s1600/1859_Wine_Blog_Behind_Label_Part2_8.jpg" height="240" width="320" /></a></div>
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Personality can be defined as the evident traits in one’s character as it impresses <span style="line-height: 1.5em;">another. To say that every wine embodies its own personality would not be a bold </span><span style="line-height: 1.5em;">enough statement. How each winemaker influences their wine’s personality is </span><span style="line-height: 1.5em;">reminiscent of parent’s influence on some of the personality traits of their child. </span><span style="line-height: 1.5em;">Each wine may start from the same place, but both nature and nurture will predict </span><span style="line-height: 1.5em;">the qualities it expresses in the end.</span></div>
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<span style="line-height: 1.5em;">In the second part of the Behind the Wine Label series, we’ll take a closer look at </span><span style="line-height: 1.5em;">some of Oregon’s male winemakers and how they’re imprinting their personality </span><span style="line-height: 1.5em;">stamp on their wines. </span><a href="http://1859oregonmagazine.com/behind-the-wine-label-pt-2" style="line-height: 1.5em;" target="_blank">Read more about these impressive and memorable personalities here.</a></div>
Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-68108965483466479142014-08-26T20:25:00.001-07:002014-08-26T20:30:40.895-07:00The Game is Afoot!<div class="separator" style="clear: both; text-align: center;">
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Here's news of an event that might and should not pass under your radar.<br />
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On <b>Sunday, September 7, 2014, from 11:30am-4:30pm</b> , a truly wild event will be taking place outside Portland proper. It might just be a meat orgy! Revered chefs from some of my favorite Portland and Seattle restaurants will be facing off in a culinary competition to see who can produce the best dish using Nicky USA's meat and wild game.<br />
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<i>The sensational and unbelievable Portland vs. Seattle match ups include:</i><br />
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<b>Joshua McFadden of <a href="http://www.avagenes.com/" target="_blank">Ava Genes</a> (Portland) vs. Shane Ryan of <a href="http://www.mattsinthemarket.com/" target="_blank">Matt's in the Market</a> (Seattle)</b><br />
<b>Josh Schofield of <a href="http://www.torobravopdx.com/" target="_blank">Toro Bravo</a> (Portland) vs. Rob Sevcik of <a href="http://thechefinthehat.com/loulay/" target="_blank">Loulay</a> (Seattle)</b><br />
<b>Jin Soo Yang of <a href="http://bamboosushi.com/" target="_blank">Bamboo Sushi</a> (Portland) vs. Jason Stoneburner of <a href="http://bastilleseattle.com/" target="_blank">Bastille</a> (Seattle)</b><br />
<b>Jason French of <a href="http://nedluddpdx.com/" target="_blank">Ned Ludd</a> (Portland) vs. Mike Easton of <a href="http://ilcorvopasta.com/" target="_blank">Il Corvo</a> (Seattle)</b><br />
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The showdown will be taking place at the Wy'east Annex at Timberline lodge. Guests will enjoy samples of each competition dish and vote for the winner while they eat their way through the artisan marketplace featuring products from regional artisan purveyors. For more information about the food sponsors and the extensive list of market participants, visit the <a href="http://nickyusa.com/wag" target="_blank">Wild About Game website.</a><br />
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Tickets for this unique and guaranteed-to-be-flavorful culinary event will set you back $65 for a whole day of eating pleasure ($75 at the door). Make a weekend of it and join <a href="http://www.timberlinelodge.com/dining/our-chef/" target="_blank">Timberline chef Jason Stoller Smith</a> and last year's winner Aaron Barnett of <a href="http://stjackpdx.com/" target="_blank">St. Jack</a> for a pre-game feast on Saturday, Sept 6th, 2014.<br />
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<a href="http://portland.strangertickets.com/events/16473199/nicky-usas-wild-about-game-the-meatiest-culinary-event-in-the-northwest" target="_blank">Tickets are available here.</a><br />
<a href="http://nickyusa.com/wag" target="_blank">For more information about Nicky USA or the event, click here.</a><br />
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Game on! Go Portland!Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com3tag:blogger.com,1999:blog-845443562474251961.post-27491017150701743082014-07-07T05:30:00.000-07:002014-07-07T05:30:01.484-07:00Talk Wine with Me: Rebecca Pittock-Shouldis of Ghost Hill Cellars<div class="separator" style="clear: both; text-align: center;">
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<i>In this on-going interview series, I will introduce you to a different Oregon winemaker in the hopes that as you learn more about them, you'll also be interested in learning more about their wines. You might discover how and why they came to make wine, you may gain a better understanding of their palate and how it influences the wines they craft, you might get some great new ideas for what and where to eat, what to drink, or you might get a glimpse of the future. Whatever you take away, I hope includes a deeper appreciation for the notion that behind every bottle, behind every brand, behind every decorated or undecorated label, stands a person with a unique vision and a personality all their own. Let's step back and discover how those characteristics intertwine with and become that memorable wine in your glass.</i><br />
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<b>Q. What was the first wine you ever drank?</b><br />
<i>A. This horrible little bottle of something red on the British Airways flight from San Francisco to France (via Heathrow) as I departed for my Junior year of High School as an exchange student. They asked if we wanted wine with our meal… so of course we all said yes…it was terrible! Thank goodness my host father in Arcachon, Gilbert, insisted on changing my mind about wine!</i><br />
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<b>Q. What was the first wine you ever enjoyed?</b><br />
<i>A. I think it was a gradual process. Gilbert would put a little of red Bordeaux in my glass at dinner and then water it down. Each night he put a little more wine and a little less water until I was able to enjoy a small glass of wine with the family at the evening meal. It was important to him that I was able to understand and appreciate the role that wine played in their culture and their lives. I think the first night I had a glass of wine with no water was a life changing moment; even though I didn’t realize it at the time and wouldn’t see the impact of it until more than a decade later. Today I am so grateful for that experience and how it helped lead me to where I am today.</i><br />
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<b>Q. Tell me about your aha wine moment. Either when you realized you wanted to make wine, or when you gained an understanding of the beauty and complexity wine offers.</b><br />
<i>A. See above… Other than that… maybe the night at a Rotary International dinner in a winery outside of Bordeaux when I realized that the wine I was drinking and that everyone was floored by was older than I was! I wish I could remember what the wine was. But I do know that it was from 1973 and it was 1992 when we were drinking it</i><br />
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<b>Q. What's your favorite part about being a winemaker?</b><br />
<i>A. Creating something that makes people happy. </i><br />
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<b>Q. What's your harvest kickoff soundtrack?</b><br />
<i>A. Changes every year… but I love to blast classical violin in the winery when there alone late at night. The acoustics at <a href="http://www.scottpaul.com/" target="_blank">Scott Paul Wines</a> where I make the wines for <a href="http://www.ghosthillcellars.com/" target="_blank">Ghost Hill</a> and <a href="http://www.gypsydancerwine.com/" target="_blank">Gypsy Dancer</a> (and my own) are incredible. It is really a sanctuary; Kelley Fox (of Scott Paul Wines) and I often refer to it as "the Cathedral." </i><br />
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<b>Q. What is your favorite food and wine pairing?</b><br />
<i>A. Ghost Hill Cellars Pinot Noir Blanc or <a href="http://www.willakenzie.com/" target="_blank">WillaKenzie Estate</a> Pinot Blanc and fresh oysters either from OR or WA – favorites are the little Kumomotos or Shigokus from Washington or extra smalls from Netarts Bay in Oregon.</i><br />
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<b>Q. You're celebrating the end of a busy week, what's your go-to drink?</b><br />
<i>A. BUBBLES! Even better if it’s a rosé champagne. One of my favorite go-to is the Rosé Champagne from Marc Chauvet imported by <a href="http://www.scottpaul.com/" target="_blank">Scott Paul</a> Imports</i>.<br />
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<b>Q. Full fridge or empty fridge?</b><br />
A. It fluctuates a lot. This time of year it is pretty full with the great stuff coming out of my garden! J During harvest… you might find condiments. LOL<br />
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<b>Q. Is there a wine you hate to love?</b><br />
<i>A. Barolo – Because great ones are so darn expensive!</i><br />
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<b>Q. Is there a wine you love to hate?</b><br />
A. California Cabs – There is always an exception to the rule… but high alcohol, over extracted and over-oaked Cabernet Sauvignon is not something I enjoy at all; that and over-oaked Chardonnay are two things I can’t stand.<br />
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<b>Q. What's your guilty pleasure?</b><br />
A. Scotch – neat, and the older the better.<br />
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<b>Q. What are you working on right now that excites you?</b><br />
<i>A. Finally releasing my own brand! I'll be releasing a Syrah from the North Willamette Valley and a Viognier from the Applegate Valley. The brand is “A La Main” (pronounced “a la man” – which means “to be done by hand”). It should be available for purchase in July.</i><br />
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<b>Q. Favorite wine - variety, region or brand.</b><br />
<i>A. This is tough! It depends on SO many factors and variables. I have always loved the Alliette Pinot Noir from Willakenzie, and that started way BEFORE Thibaud. ;) I have a strong adoration for the lovely Rosés from the south of France and am inspired by true cool climate Syrah, such as the incredible ones from the N. Rhone Valley. In truth, my favorite wine is the one I am drinking at any given moment with family and friends that will forever be cherished for both the memories it will leave imprinted on my heart and then brought back each time that wine is enjoyed again.</i><br />
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<i><a href="http://www.ghosthillcellars.com/" target="_blank">Ghost Hill Cellars</a>, in the Yamhill Carlton AVA is owned by the Bayliss-Bower family. 15 acres of Pinot Noir is planted on Willakenzie soil to produce in what is my opinion to be some of the region's finest and most elegant estate wines. In 2005, Rebecca Pittock-Shouldis, winemaker for Ghost Hill Cellars, Gypsy Dancer and now her own label A La Main, left a career as an F-15 aviation technician with the National Guard, to pursue a her passion for making wine. According to Rebecca, "Pinot Noir should be listened to and gently encouraged to reveal its beautiful, haunting and ethereal flavors." A busy mother and winemaker, <a href="http://1859oregonmagazine.com/behind-the-wine-label" target="_blank">read more about Rebecca here in 1859 Magazine</a>.</i>Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-72255919356732596102014-06-25T05:30:00.000-07:002014-06-25T05:30:01.020-07:00Talk Wine with Me: Jason Brumley of Xylem Wines<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span class="Apple-style-span" style="border-collapse: collapse;"><i>This new series of articles will expose a side of the winemaker you don't often see—their up-close and personal side. The purpose is for you to learn a little more about each winemaker's philosophy.You might discover how and why they came to make wine, you may gain a better understanding of their palates and how it influences the wines the make, you might just get some great new ideas for what to eat and what to drink or you might get a glimpse of the future. Whatever you do take away, I hope it includes further developing an appreciation for the notion that behind every bottle, behind every brand, behind every decorated and undecorated label, stands a person with a unique vision and a personality all their own, and how these individual characteristics intertwine with and become the wine in your glass. </i></span></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Q. What was your "Aha moment"?</b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">A. I had worked in restaurants for 15 years and had been the wine steward for a French bistro in Oklahoma City (yes, there's a French bistro in Oklahoma City) for a few of those years when my girlfriend (now wife), Cokie Anderson, and I took a trip through the Willamette Valley and then over to the coast. I had already been playing around with the notion of finding a spot in Oklahoma that might be suitable for growing a few grapevines and making a little wine (nothing commercial mind you), so that seed was sort of already planted. The beauty of the Willamette Valley itself, the wines produced here, and the communal spirit of those involved in the winemaking industry in northwest Oregon spoke to my soul in a way that nothing ever really had. I knew that I had finally found a calling. As we sat in a hotel room looking out at the Pacific Ocean and listening to the sound of the crashing waves come through the open window, I turned to Cokie and said, "I'm moving out here to make wine and you can come with me if you would like." We flew back out 3 weeks later and began looking for a house to buy in McMinnville.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">That's about as "Aha!" as it gets. </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Q. What is your favorite part about being a winemaker? </b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">A. I've always liked telling and reading stories and each bottle of wine that we make tells a story of vineyard, varietal, and vintage if you listen to it. </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Q. What is your harvest kickoff soundtrack? </b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">A. I'm a Grateful Dead fan and my best friend and business partner in the vineyard and winery, Forrest Schaad, and I began a little project a few years ago of listening to every live Grateful Dead show in chronological order that is available on</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><a href="http://archive.org/" style="color: #1155cc;" target="_blank">archive.org</a></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">(no repeats of the same show). So, whatever show is next in line when harvest begins will be the kickoff soundtrack. It will likely be a show somewhere in the winter of 1970 or 1971.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><b><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Q. What is your favorite food and wine pairing?</span></b><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">A. I love rich shellfish and a good acid-driven Chardonnay. Chardonnay is always the wine that I choose when asked the "You're on a desert island..." question. I figure that a desert island should have plenty of seafood around and there's nothing better than Chardonnay to pair with varying types of seafood.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Q. Right now: Eempty or full fridge?</b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">A. My fridge is currently full of fresh local berries, veggies, and mushrooms. We try to eat locally and support as many small farmers in the area as possible. The communal spirit of the area extends out, not only in the wine industry, but in so many other facets of our life. It's such a privilege to have such diversity available withing such a small radius of where we live. </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Q. What wine do you hate to love?</b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">A. I may get berated for this, but I actually like certain wines with a bit of brettanomyces. Not all wines play well with brett, but some are quite intriguing with it. I believe that we have moved into a realm of such clean and pure wines that many of them are technically great, but lack that "je ne sais quoi" that I often enjoy.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Q. What wine do you love to hate?</b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">A. White Zinfandel...'nuff said.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Q. What is your guilty pleasure (one you'll admit here)?</b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">A. I'm a hedonist, so guilt and pleasure don't exist in the same realm. If I feel guilty about it, then it's not pleasurable. </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Q. What are working on right now that truly excites you? </b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">A. The vineyard is absolute excitement for me. Forrest and I have been working together on this piece of property in the Chehalem Mountains since 2009 and the young vines are just now coming online. More blocks will be coming on in future years and I cannot wait to taste the fruit and wines from those vines. </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Q. What is your favorite varietal? </b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">A. Chardonnay!!! Some day, I hope to establish a vineyard and a label that is nothing but Chardonnay. I want to buy an old church and have it moved, re-built, and converted into a winery on top of a hill that overlooks the vines. I will call it 'The First Church of the Eternal Chardonnay'. I will wash the sinful red stains of Pinot Noir from your soul and ye shall be pure again. </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><br />
<span class="size10 Georgia10" style="color: black; font-family: Georgia, Times, serif; font-size: 13px; line-height: normal;"><i><a href="http://www.xylemwines.com/index.html" target="_blank">Xylem Wines</a> is a fully functioning, residence-based winery located in McMinnville, Oregon - in the heart of Oregon's wine country. It is the result of two friends sharing a passion for viticulture and winemaking, Jason Brumley and Forrest Schaad. The vineyards are located on Schaad's family estate in the Chehalem Mountain AVA, which was originally planted to fruits and nuts in the 1950's and then to vinifer in 1980. The winery is located in the Brumley residence.</i> In 2012, Brumley and Schaad ran a successful Kickstarter campaign to raise funds for the winery and expansion of their vineyards. They are excitedly preparing for their second annual release at the end of June.</span>
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Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-55511491636272510732014-06-04T07:38:00.001-07:002014-06-04T07:38:43.445-07:00Combing Oregon's Countryside for Rhone Style Wines<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DgPEcdRiGjrhevw8JcARW9LXzWG5zpE1mFxB3LTwsoMC6BxLu-nsbusvshjYiQ1Rf3BYDU7D3QKoMmlHxbRTjXojhcQkXBBkC-gDCFjs7Mwt_nPa4oMTL1b1i90yyk1OiP8aYzW9e4Q/s1600/quadysyrah.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DgPEcdRiGjrhevw8JcARW9LXzWG5zpE1mFxB3LTwsoMC6BxLu-nsbusvshjYiQ1Rf3BYDU7D3QKoMmlHxbRTjXojhcQkXBBkC-gDCFjs7Mwt_nPa4oMTL1b1i90yyk1OiP8aYzW9e4Q/s1600/quadysyrah.jpg" height="191" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: 'Droid Serif', serif, Arial; font-size: 14px; line-height: 21px;">Finding a bottle of top-quality Pinot noir in Oregon is easy, fortunately for you. And since May is Oregon Wine Month, you could easily go out and purchase a bottle of local Pinot noir in your favorite restaurant or wine shop. But don’t limit yourself to the famed grape. Rhône varietals thrive in Oregon, due in part to the diversity of Oregon’s weather. <a href="http://1859oregonmagazine.com/rhone-style-wines" target="_blank">Read the rest of story to discover more about Oregon's Rhone style wines here at 1859 Magazine.</a></span>Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-47930757675303337222014-05-28T21:04:00.000-07:002014-05-28T21:05:02.127-07:00A Guaranteed Good Time in Wine Country - 10 Tips for Wine Tasting Success<i>Like a gun shot starting a horse race, Memorial Day has officially kicked off wine tasting season in the Willamette Valley. I ran the following article on the now defunct Gary Vaynerchuk website Cork'd many years ago. The same tips still apply.</i><br />
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Wine is produced in each
and every one of the 50 United States. So, as wine making and wine tasting become
more popular in the U.S., and wine regions continue to expand faster than my waistline, more and more of us
have the unique opportunity to sample the wine bounty than ever before. If
you’re planning to visit tasting rooms in Wine Country, USA anytime soon, there
are a few things you should know to help make the most out of your experience.</div>
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1. Limit the number of wineries you plan to visit to three
or four. It’s tempting to try to taste as much as you can, and to try and stop
at every winery you pass by. But squeezing too many visits into one day not only limits
your overall experience, it just might ruin it. Take your time, sit on the decks and soak up the view,
walk the grounds, the vineyards or the cellar if permitted. Talk to the tasting
room staff or the winemaker, if they’re around; they usually love
to share their knowledge about wine and their personal stories with those who
show interest.</div>
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2. Avoid wearing perfumes, colognes, heavily scented
body/hair products and lipstick. Strong chemical aromas will mask or even alter
both the aromas and the flavors of the wine… not only for you, but also for
wine drinkers around you, so be considerate. Lipstick will immediately turn
your pourer off. One look at you and all they can think about is the extra time
and effort it will take to wash and buff your glass special so the next guest isn’t wearing your lipstick too. </div>
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3. Don't chew gum. It’s not school, but you’re there to
taste, so that's all I have to say about that.</div>
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4. Leave the kids and dogs at home. It's not fun for
children shadowing their parents all day as they drive from winery to winery, and no, tasting room employees don’t double as babysitters and won’t entertain
them. So, while it sounds like Fluffy would have lots of grounds to roam,
vineyards to explore and moles to chase, most wineries don’t allow pets on the
property (as they often have their own). <i style="mso-bidi-font-style: normal;">Exception
to the rule: Do your research first and select one winery with picnic grounds
and an outdoor activity like bocce ball, horseshoes or disc golf to keep the
kids busy while you sip away (but still leave the dogs at home).</i></div>
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5. Be prepared to spend a little cash (or to swipe the
plastic). Once upon a time, wine tasting was a free activity, but like my
youth, those days are long gone. If you’re prepared to spend roughly $10 per
person at each winery, you won't have any disappointing surprises. You're not
obligated to buy anything, but tasting rooms are actually in business to sell
wine. So, if you like something or enjoyed your experience, take home a bottle
and take home the memory. Some wineries will even waive the tasting fees with
purchase.</div>
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6. A little preparation goes a long way. Have a cooler on
hand to store your purchases. It can get quite warm in the car while touring
the countryside (think sauna). You'll want to protect the precious bottles of
wine you bring home. Nothing will ruin your day faster than an expensive bottle of cooked wine.</div>
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7. Bring a lunch, buy a bottle and stay awhile. It’s not
speed dating for wine—no need to rush off to the next. Pull up a chair and watch the grapes
ripen. Slowing down never felt so good.</div>
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8. Remember the five S’s: swirl, sniff, sip, savor and spit.</div>
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9. Yes, it's OK to spit and dump, in fact, please do! Spit
buckets are conveniently located on every tasting room bar (or you can ask for
your own cup to be more discreet). Though spitting can be awkward and perhaps
even messy for novice wine tasters, a little backsplash is much more desirable
than a stumbling drunk. It might seem wasteful and perhaps even rude, but the
best option (if you’re not driving) is to have a small taste of everything
you’re poured and then dump the remaining wine instead of drinking the whole
glass.</div>
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10. Keep in mind you’re a guest on someone else’s property.
Wineries can be a dangerous place if you wander where you shouldn't go
(remember Agustus Glup in Charlie and the Chocolate Factory?). Wineries are often
family businesses with the family living on the grounds, so don't open closed
doors and always be respectful. Wine can be an aphrodesiac, but wait till you
get home (or at least until off winery grounds) to take your clothes off. Many wineries actually have
cameras in place, and the staff (while having great stories to tell for months)
really don’t enjoy having to chase half-naked (and fully naked) people off
the grounds… and yes, I do speak from experience.</div>
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Wine tasting is a fun activity and whether or not you follow
these simple suggestions, you’re on your way to creating memories to last a
lifetime. These tips will ensure a successful and embarrassment–free tasting
experience. So, now that you now how to do it, all you need to is get out there
and taste, enjoy!</div>
<!--EndFragment-->Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com3tag:blogger.com,1999:blog-845443562474251961.post-78077774186171194112014-05-20T19:14:00.003-07:002014-05-20T19:32:30.501-07:00Feast Portland Ticket Sales Commence…NOW!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZt4XVQADyc9RIpT9JcgrBCuNYic9oZSQAFFViGsYiwHgWJs9-JbUsxcCiPp6Mx547F_07r-Br4dJT3YWqz6LPaKIUSpkz3LenhdXwYgs3ULocGcneGI8Oic5VSMc_zwiSWD0UeF9H2I/s1600/feast-pdx-portland-2013-logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZt4XVQADyc9RIpT9JcgrBCuNYic9oZSQAFFViGsYiwHgWJs9-JbUsxcCiPp6Mx547F_07r-Br4dJT3YWqz6LPaKIUSpkz3LenhdXwYgs3ULocGcneGI8Oic5VSMc_zwiSWD0UeF9H2I/s1600/feast-pdx-portland-2013-logo.jpg" height="320" width="320" /></a>
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<span class="Apple-style-span" style="font-size: large;"><b>Prepare to loosen your belts because tickets are on sale for Oregon's quintessential culinary event of the year. The event takes place September 18-21, 2014, but get your tickets NOW because they sell out FAST (rumor has it one of the events has already sold out)!</b></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia; font-size: 16px;">Entering its third year, this four-day party for your mouth brings together leading chefs, artisans, farmers, winemakers, brewers and distillers from Oregon and beyond for one delicious weekend with over 35 events at venues across Portland. At the core of this annual exhibition of bounty is a mission to end childhood hunger in Oregon and across America by donating festival net proceeds to </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia; font-size: 16px;"><a href="http://www.nokidhungry.org/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Share Our Strength</span></a></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia; font-size: 16px;"> and </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia; font-size: 16px;"><a href="http://oregonhunger.org/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Partners for a Hunger-Free Oregon</span></a></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia; font-size: 16px;">, giving more than $99,000 in its first two years.</span><br />
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<span style="font-size: 16px; letter-spacing: 0px;"><b>THE HIGHLIGHTS</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Here's a shortlist of hot ticket items. A complete listing of events and participants can be found at <span style="color: #1255cc; letter-spacing: 0px;"><a href="http://www.feastportland.com/" style="color: #1155cc;" target="_blank">FeastPortland.com</a></span>.</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>The Hot 10 Dinner: Celebrating <i>Bon Appétit</i>'s Best New Restaurants in America</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>Ava Gene’s</i> | Date: <i><span class="aBn" data-term="goog_1129309464" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Thursday, September 18, 2014</span></span></i> | Time: <i><span class="aBn" data-term="goog_1129309465" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">7pm</span></span></i> | Price: <i>$200</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Feel the pulse of the country’s best restaurants at this multi-course dinner prepared by past and present recipients of the “Hot 10,” <i>Bon Appétit</i>'s annual short list of the best new restaurants in America, as named each year by Restaurant and Drinks Editor Andrew Knowlton. Hosted by Knowlton and Editor in Chief Adam Rapoport this dinner is a showcase of Hot 10 alums as well as one chef/restaurant from the 2014 list to be unveiled in late August.</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>Widmer Brothers Brewing Sandwich Invitational Presented By Dave’s Killer Bread</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>Director Park</i> | Date: <i><span class="aBn" data-term="goog_1129309466" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Thursday, September 18, 2014</span></span></i> | Time: <i><span class="aBn" data-term="goog_1129309467" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">6pm-9pm</span></span></i> | Price: <i>$95</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">The goal: Sandwich Supernova. The event: The Sandwich Invitational, Feast Portland’s killer kick-off party, where wildly imaginative, chef’d-up interpretations redefine everything you thought the humble sandwich could be. This year, 13 of America’s top chefs gather under the stars at Downtown Portland’s Director Park in their quest for sandwich success. Test your sandwich savvy by voting for the People’s Choice winner, wash it down with local Widmer Brothers Brewing beers, Northwest wines and cocktails and you have yourself a deliciously unforgettable evening. </span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>Oregon Bounty Grand Tasting Presented by Alaska Airlines</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>Pioneer Courthouse Square</i> | Date: <i><span class="aBn" data-term="goog_1129309468" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday, September 19, 2014 and Saturday, September 20, 2014</span></span></i> | Time: <i><span class="aBn" data-term="goog_1129309469" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">12pm-5pm</span></span></i> | Price: <i>$60</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Oregon is known for outstanding artisan offerings such as cheese, charcuterie, wine, beer and coffee. Come taste them all at the Oregon Bounty Grand Tasting when we transform Portland’s “living room” into the city’s dining room for two days of Feast-ing! At the festival’s premiere daytime event, you can eat and drink your way through artisans, wineries and breweries. And while you’re indulging in Oregon’s best, the country’s top chefs return to the KitchenAid Main Demo Stage for lively cooking demonstrations. Whether you’re new to Oregon’s bounty or a dedicated locavore this event is not to be missed. </span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>USA Pears Night Market at Zidell Yards</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>Zidell Yards</i> | Date: <i><span class="aBn" data-term="goog_1129309470" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday, September 19, 2014</span></span></i> | Time: <i><span class="aBn" data-term="goog_1129309471" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">6pm-9pm</span></span></i> | Price: <i>$125</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">The nation’s liveliest outdoor celebration of global street food moves to the iconic Portland waterfront at Zidell Yards. So get ready for an evening that is bigger, bolder, and somehow, filled with even more food! Situated below the Ross Island Bridge, the Night Market will overlook the central artery of this port town, the Willamette River. New street food offerings will include the plethora of Asian options you’ve grown to love, along with Italian, Argentinian, Indian and more. With a who’s who of Oregon craft beer, wine, and spirits, you’ll be ready for an experience that embodies the sights, sounds, and tastes of an international culinary journey.</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>Oregonian Media Group High Comfort at The Nines</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location:<i> The Nines Hotel</i> | Date: <i><span class="aBn" data-term="goog_1129309472" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday, September 20, 2014</span></span></i> | Time: <i><span class="aBn" data-term="goog_1129309473" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">6pm-9pm</span></span></i> | Price: <i>$175</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Feast Portland doubles down again this year, with more than 20 chefs pushing comfort food out of its comfort zone at High Comfort. Put on your cuff links and high heels ladies and gents, cuz we’re headed to The Nines Hotel for the most decadent culinary event around. Oregon’s top winemakers will personally keep your glass full and you’ll be fed silly by the nation’s top culinary talent from Portland to NYC and everywhere in between. Don’t plan anything early the next day!</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>Brunch Village</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>Pioneer Courthouse Square</i> | Date: <i><span class="aBn" data-term="goog_1129309474" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Sunday, September 21, 2014</span></span></i> | Time: <i><span class="aBn" data-term="goog_1129309475" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">11am-2pm</span></span></i> | Price: <i>$75</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">We’ve gathered the best of the brunch for Feast Portland’s newest event, Brunch Village. If you’ve ever found yourself waiting in line outside of that must-get-into brunch place, if you’re a baron of Bloody Mary’s, a sultan of scrambled eggs, then pull up a chair and join us for the best boozy brunch ever. Chefs from Portland and around the country will build their “towns” of bacon, eggs, pastries, and everything else that makes brunch our favorite meal of the day. Pile your plate up high, relax and take in the first-ever Feast Cocktail Competition, where Portland’s top bartenders mix up their favorite drinks for brunch glory. We guarantee you’ll apply for citizenship of Brunch Village.</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>Hands-On Classes & Tasting Panels</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>Throughout Downtown Portland</i> | Date: <i><span class="aBn" data-term="goog_1129309476" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday, September 19, 2014 – Sunday, September 21, 2014</span></span></i> | Prices: <i>$55-$125</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">For those who want to bring home more than just a fully belly from the festival, Feast Portland’s Hands-On Classes provide a rare opportunity to learn the tricks of the trade directly from the nation’s most skilled artisans and chefs. The Tasting Panels explore new trends in the beverage world, with discussions and tastings of wine, beer and cocktails led by local and national experts.</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>Dinner Series:</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>New KitchenCru Dinner Series Debuts</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>Traditional Feast Portland Dinner Series Returns</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>KitchenCru Culinary Prepspace and Various Portland Restaurants</i> | Date: <i><span class="aBn" data-term="goog_1129309477" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Thursday, September 18, 2014 – Sunday, September 21, 2014</span></span></i> | Time: <i><span class="aBn" data-term="goog_1129309478" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">7pm</span></span></i> | Prices:<i> $100-$175</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">KitchenCru is a shared use kitchen and culinary incubator in the heart of Portland – thus it’s the perfect location for the Feast Portland KitchenCru Dinner Series, our brand-new, next-level, multi-chef, collaborative dinner series where chefs from around the country will bring together their unique perspectives for once-in-a-lifetime dinner experiences. Feast Portland’s popular traditional dinner series also returns, pairing a visiting chef with a Portland favorite, creating the menus of their lives. With a spotlight on the best Oregon ingredients and local wines, attendees will feast on the culinary excellence of the country’s top chefs and those from our own backyard.</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>State of the Art with Adelsheim Vineyard and Willamette Valley Vineyards</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>KitchenCru Culinary Prepspace</i> | Date: <i><span class="aBn" data-term="goog_1129309479" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday, September 19, 2014</span></span> </i>| Time: <i><span class="aBn" data-term="goog_1129309480" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">7pm</span></span></i> | Price: <i>$175</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Join a super group of the country’s leading edge chefs for what will be one of most interesting dinners ever to happen on Oregon soil. Local boy Justin Woodward (Castagna, Portland) will be joined by Dominique Crenn (Atelier Crenn, San Francisco), Homaro Cantu (Moto, Chicago), Matt Accarrino (SPQR, San Francisco) and pastry chef Matt Tinder (The Restaurant at Meadowood, Napa Valley) in this culinary super jam.</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>Pop Stars with Elk Cove Vineyards and Ponzi Vineyards</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>KitchenCru Culinary Prepspace</i> | Date: <i><span class="aBn" data-term="goog_1129309481" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Saturday, September 20, 2014</span></span> </i>| Time: <i><span class="aBn" data-term="goog_1129309482" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">7pm</span></span></i> | Price: <i>$150</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Pop-up dinners and restaurants are the culmination of inventive culinary themes and vanguard chefs, so we’ve gathered together our favorite “pop stars” including Sarah Simmons (City Grit, NYC) along with local pop heroes Katy Millard (Coquine, Portland) and Will Preisch and Joel Stocks (Holdfast Dining, Portland) in one kitchen for one night to create what is sure to be a once-in-a lifetime meal.</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>Girls! Girls! Girls! with Elizabeth Chambers Cellar and Domaine Serene</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>KitchenCru Culinary Prepspace</i> | Date: <i><span class="aBn" data-term="goog_1129309483" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Sunday, September 21, 2014</span></span></i> | Time: <i><span class="aBn" data-term="goog_1129309484" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">7pm</span></span></i> | Price: <i>$175</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Those who claim that men monopolize the culinary world simply haven’t been paying attention for the past decade. Be schooled by bad-ass lady chefs Kuniko Yagi (Hinoki and the Bird, Los Angeles), Christina Tosi (Momofuku Milk Bar, NYC), Naomi Pomeroy (Beast, Portland), and Johanna Ware (Smallwares, Portland) as they ‘lean in’ and show you why women are leading the culinary conversation more than ever. </span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>Edward Lee and Jenn Louis at Lincoln Restaurant with King Estate</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>Lincoln Restaurant </i>| Date: <i><span class="aBn" data-term="goog_1129309485" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Thursday, September 18, 2014</span></span></i> | Time: <i><span class="aBn" data-term="goog_1129309486" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">7pm</span></span></i> | Price: <i>$150</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Two Top Chef alums join forces at Lincoln for a food reality TV junkie’s fantasy dinner. Kentucky-based chef Edward Lee (610 Magnolia, Louisville) and Jenn Louis (Lincoln, Portland) will serve up delicious dishes full of Oregon bounty.</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>Anita Lo and Gregory Gourdet at Departure with R. Stuart & Co. Winery and Sokol Blosser</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>Departure Restaurant </i>| Date: <i><span class="aBn" data-term="goog_1129309487" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Thursday, September 18, 2014</span></span></i> | Time: <i><span class="aBn" data-term="goog_1129309488" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">7pm</span></span></i> | Price: <i>$150</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Two masters of invention spiked with Asian flair, Anita Lo (Annisa, NYC) and Gregory Gourdet (Departure, Portland) come together for an unforgettable evening. At Annisa, Chef Lo has been collecting stars – one from the Michelin guide and a rare three sparklers from The New York Times in the past year – while Chef Gourdet has been turning heads as a prolific chef and budding television personality. We’ve even thrown in Downtown’s best view for good measure because we take ‘unforgettable’ seriously.</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>Ari Taymor and Sarah Pliner at Aviary with Archery Summit</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Location: <i>Aviary Restaurant</i> | Date: <i><span class="aBn" data-term="goog_1129309489" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday, September 19, 2014</span></span></i> | Time: <i><span class="aBn" data-term="goog_1129309490" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">7pm</span></span></i> | Price: <i>$150</i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Chef Ari Taymor (Alma, Los Angeles) ventures north to team up with Sarah Pliner (Aviary, PDX) for a dinner to remember. Two food world Picassos, Taymor and Pliner, root classic technique at the heart of their food, but add a world of abstraction and creativity that brings it to another level. You won’t want to miss what they create together.</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b>MORE INFORMATION</b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">Tickets can be purchased at <a href="http://feastportland.com/" style="color: #1155cc;" target="_blank">feastportland.com</a> for the more than 35 events around Portland, Oregon, and offer a broad range, from “The Package,” which includes one ticket each to the Friday Oregon Bounty Grand Tasting, Saturday Oregon Bounty Grand Tasting, Sandwich Invitational, Night Market, Brunch Village and High Comfort, at $530, to tasting panels at $55.</span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">In addition, visitors and media are invited to expand their Feast experience by taking advantage of pre- and post-event options that will take them to Oregon tastemakers’ favorite mouthwatering spots. Travel Oregon’s “Trails to Feast” inspirational itineraries give a firsthand look into Oregon’s bounty – meeting the farmers, fishermen, winemakers, foragers and food artisans who contributed the ingredients behind Feast. For more information or to plan your tasty adventure, go to <a href="http://traveloregon.com/see-do/eat-drink/" style="color: #1155cc;" target="_blank"><span style="color: #1255cc; letter-spacing: 0px;">TravelOregon.com/see-do/<wbr></wbr>eat-drink</span></a>. </span></div>
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<span style="font-size: 16px; letter-spacing: 0px;">To apply for a Feast Portland 2014 Media Credential or Blogger Pass, please visit <a href="http://www.feastportland.com/press" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">www.FeastPortland.com/<wbr></wbr>press</span></a>. To learn about becoming a Feast Portland sponsor, please email <a href="mailto:sponsorships@feastportland.com" style="color: #1155cc;" target="_blank"><span style="color: #1255cc; letter-spacing: 0px;">sponsorships@<wbr></wbr>feastportland.com</span></a>. </span></div>
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Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-1344079779389474992014-05-14T22:22:00.000-07:002014-05-14T22:22:50.035-07:00Behind Every Wine Label Lies a Real Personality<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4RCf7cNYgt8a7P1Rnp7Z6IIs0NHdQQc75tzCSs4CpfElYWJXjplOZWlc82jHQNufhy1wj7XKre8SvbZTbSpiAwNsqRMYxdnawbuLn-k-kkliLE6-lO1196Zs-CHfqhxJbCYiaW4hm3c/s1600/anne+at+play.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4RCf7cNYgt8a7P1Rnp7Z6IIs0NHdQQc75tzCSs4CpfElYWJXjplOZWlc82jHQNufhy1wj7XKre8SvbZTbSpiAwNsqRMYxdnawbuLn-k-kkliLE6-lO1196Zs-CHfqhxJbCYiaW4hm3c/s1600/anne+at+play.jpg" height="320" width="256" /></a></div>
<span class="Apple-style-span" style="font-family: 'Droid Serif', serif, Arial; font-size: 14px; line-height: 21px;">A label is only the surface-level story of the wine. A winemaker’s job, besides making the best wine possible with a given vintage, is often to be the face of the brand. Winemakers attend wine dinners near and far, and participate in market tastings to acquaint potential consumers with their wines. With so many bottles on the shelf to choose from, it’s not easy to develop brand loyalty. Opportunities that allow the winemaker to display his or her personality and create a faithful fan are often what bring people back to the same wines each year. Discovering how a winemaker puts their touch on the wine requires one to look beyond the label on the bottle.</span><br />
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<span class="Apple-style-span" style="font-family: 'Droid Serif', serif, Arial; font-size: 14px; line-height: 21px;">In this two-part series, I will peel back the label to show you how Oregon winemakers pour their heart, soul and personality into each bottle. I’ll start here with some of the female powerhouses of Oregon wine. <a href="http://1859oregonmagazine.com/behind-the-wine-label" target="_blank">Read the whole story <i>Behind the Wine Label</i> here…</a></span>Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-76847299004799123972014-04-29T19:37:00.001-07:002016-01-25T19:15:00.855-08:00Oregon Bubbles Over With Fun<br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">For one week only, Oregon celebrates sparkling wine with the second annual <a href="http://www.argylewinery.com/events" target="_blank">Bubbles Week 2014</a>. This year, it's May 4th - May 11th. I say, why just a week? Why not Bubbles Month? Bubbles Year? Ok, my bubble bursts, it's only for a week. But what a gloriously fizzy week. With events all over Portland featuring Argyle sparkling wines paired with everything from oysters to tapas and from dinner to dessert, there's something for everyone.</span></div>
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<u><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><b>All Week <span class="aBn" data-term="goog_1270086007" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">May 4-11, 2014</span></span></b><u></u><u></u></span></u><br />
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<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Library sparkling wine tasting in the Argyle Tasting Room</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Bubbles happy hour menu at The Parish and EaT: An Oyster Bar (M-Su)</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Bubbles pairing menu at Bar Avignon (M-F)</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Special Argyle glass pour at Ambonnay (M-Sa)</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Complementary pours in the Portland Opera VIP Lounge</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Tastings at Zupan’s, New Seasons and Fred Meyer stores</span></li>
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<u><b><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Sunday, May 4</span></b></u></div>
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<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Bubbles cocktail workshop at Raven & Rose. Mixings with Sparkling Wine featuring Argyle Bubbles. Ticket includes four cocktails and a light snack. (20 tickets, $50 per person, <span class="aBn" data-term="goog_1270086009" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">3 p.m.</span></span>)</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">All day happy hour menu at The Bent Brick</span></li>
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<u><b><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Monday, May 5</span></b></u></div>
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<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Bubbles pairing dinner at Park Kitchen (<span class="aBn" data-term="goog_1270086010" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">6 p.m.</span></span>, $80 per person + gratuity, limit 16 guests, call <a href="tel:503-223-7275" target="_blank" value="+15032237275">503-223-7275</a> for reservations)</span></li>
<ul>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Sunflower salad with cheddar crisps and trumpet mushrooms</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Lamb sausage, rhubarb pickles and shallots</span></li>
<li><span class="Apple-style-span" style="border-collapse: collapse; font-family: "arial" , "helvetica" , sans-serif;">Blackened steelhead trout, toasted barley dashi, pea shoots</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;">Buttermilk panna cotta, rhubarb, toasted butter</span><span class="Apple-style-span" style="border-collapse: collapse;"> </span></span></li>
</ul>
</ul>
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<u></u></div>
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<div class="separator" style="clear: both; font-family: arial, sans-serif; font-size: 13px; text-align: center;">
</div>
<u><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="aBn" data-term="goog_1270086011" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Tuesday, May 6</b></span></span><u></u><u></u></span></u></div>
<div style="border-collapse: collapse; margin-left: 0.25in;">
</div>
<ul>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span><u></u>Encore! A bubbles and desserts pairing competition at Union/Pine where five of Portland’s top dessert maestros will compete for the best dessert as judged by ticket holders. Ticket holders will enjoy five desserts and five paired Argyle sparkling wines (200 tickets, $25 per person, <span class="aBn" data-term="goog_1270086012" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">7:30-9 p.m.</span></span>). Featuring:</span></li>
<ul>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Petunia's Pies & Pastries</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Pix Patisserie</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Raven & Rose</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Salt & Straw</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span><u></u>Xocolatl de David</span></li>
</ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Bubbles pairing dinner at The Bent Brick (<span class="aBn" data-term="goog_1270086013" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">6 p.m.</span></span>, $80 per person + gratuity, limit 16 guests, call <a href="tel:503-688-1655" target="_blank" value="+15036881655">503-688-1655</a> for reservations)</span></li>
<ul>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Butter poached halibut, pocha beans, nettle puree, pickled ginger, country ham</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Agnolutti, nettles, toasted filberts, house made ricotta</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Payne Family pork, early morels, sheboygen style bratwurst, bread pudding</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Rhubarb crisp, cornmeal & filbert topping<u><span style="text-decoration: none;"> </span></u></span></li>
</ul>
</ul>
<div style="border-collapse: collapse;">
<u><span class="aBn" data-term="goog_1270086014" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="font-family: "arial" , "helvetica" , sans-serif; position: relative; top: 2px; z-index: -1;"><b>Wednesday, May 7</b></span></span></u></div>
<div style="border-collapse: collapse; margin-left: 0.25in;">
</div>
<ul>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Shucked! An Oyster mignonette and bubbles pairing competition at Union Pine where five of Portland’s top chefs will compete for the best dressed oyster as judged by ticket holders. Ticket holders will enjoy five oysters and five paired Argyle sparkling wines (200 tickets, $25 per person, <span class="aBn" data-term="goog_1270086015" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">6-8 p.m.</span></span>). Featuring:</span></li>
<ul>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span><u></u>The Parish - Ethan Powell</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Andina - Hank Costello</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span><u></u>Imperial - Benjamin Bettinger</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">DOC - Brian Scibetta</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Branch Whiskey Bar - Scott Shampine</span></li>
</ul>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span><u></u>Bubbles tasting at Urban Farmer</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Bubbles pairing at Cia Vito: Shrimp, Squid & Manilla Clams on the plancha tossed with preserved Meyer lemon, pickled peppers, mint and toasted almonds. Paired with Argyle Vintage Brut. (W-Su) </span></li>
</ul>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><u></u></span></div>
<div style="border-collapse: collapse;">
<u><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="aBn" data-term="goog_1270086016" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Thursday, May 8</b></span></span><u></u><u></u></span></u></div>
<div style="border-collapse: collapse; margin-left: 0.25in;">
</div>
<ul>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Complementary Argyle bubbles tasting at The Allison Inn & Spa in Newberg (<span class="aBn" data-term="goog_1270086017" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">6:30-7:30 p.m.</span></span>)</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Bubbles pairing menu at Bar Avignon</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Pre-performance bubbles tasting at Portland Center Stage’s production of “Othello” (<span class="aBn" data-term="goog_1270086018" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">7:30 p.m.</span></span>, for Othello ticket holders only)</span></li>
</ul>
<div style="border-collapse: collapse;">
<u><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="aBn" data-term="goog_1270086019" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Friday, May 9</b></span></span><u></u><u></u></span></u></div>
<div style="border-collapse: collapse; margin-left: 0.25in;">
</div>
<ul>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Limited edition Argyle Brut Mimosa Sherbert at Salt & Straw (F-Su)</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Library magnum tasting at Ambonnay (<span class="aBn" data-term="goog_1270086020" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">5-7 p.m.</span></span>)</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Complimentary bubbles pours in the Portland Opera VIP Lounge at Fri and <span class="aBn" data-term="goog_1270086021" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Sunday</span></span> performances</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Portland Bubbles Week Wine Dinner at Wilf’s (<span class="aBn" data-term="goog_1270086022" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">6:30 p.m.</span></span>, $80 per person, call <a href="tel:503-223-0070" target="_blank" value="+15032230070">503-223-0070</a> by <span class="aBn" data-term="goog_1270086023" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">May 6</span></span> for reservations)</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2010 Argyle Vintage Brut with Grilled radicchio, melted brie, balsamic, crostini</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">2011 Argyle Chardonnay with Wilf's Dungeness crab meat, Oregon bay shrimp, romaine</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">2010 Argyle Brut Rosé with Caramelized onion, roasted cauliflower and Rogue gorgonzola tart, spring pea coulis</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span><u></u>2011 Nuthouse Pinot Noir with Double R Ranch filet mignon, spring vegetables</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Chef's cheese plate, assorted cookies, dried fruit and nuts</span></li>
</ul>
</ul>
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<u><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="aBn" data-term="goog_1270086024" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Saturday, May 10</b></span></span><u></u><u></u></span></u></div>
<div style="border-collapse: collapse; margin-left: 0.25in;">
</div>
<ul>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Bubbles & Tapas: Enjoy a free tapa with every glass of Argyle sparkling wine purchased at Bar Vivant (Sat-Sun all day)</span></li>
</ul>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="border-collapse: collapse;">
<u><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><b><span class="aBn" data-term="goog_1270086025" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Sunday, May 11</span></span> – Mother’s Day</b><u></u><u></u></span></u></div>
<div style="border-collapse: collapse; margin-left: 0.25in;">
</div>
<ul>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Special Edition Mother’s Day Tea with Argyle Bubbles at PIX Patisserie: Special selection of 10 sweet and savory bite-sized treats, a pot of Townsend’s Tea and a glass of Argyle 2010 Brut for $30. Plus, a special kid’s version of six sweet and savory treats with non-alcoholic beverage of their choice will be offered for $16. ($30; $16 for kids version)</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span><u></u>Bubbles tasting in the Rookery (<span class="aBn" data-term="goog_1270086026" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">11 a.m. - 12:30 p.m.</span></span>) and bubbles cocktails for Mother’s Day brunch and dinner at Raven & Rose (call <a href="tel:503-222-7673" target="_blank" value="+15032227673">503-222-7673</a> for more info and reservations)</span></li>
<li><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span><u></u>Oysters and bubbles special at EaT: An Oyster Bar</span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Some events are already sold out. If your interested in joining in the fun, tickets for the week's events can be found at http://www.pdxbubbles.com/. </span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Use the hashtag #pdxbubbles to share your photos and virtually toast with your friends. Hope to see you there, we can raise our glasses in celebration of Oregon bubbles. Let's bubble over together.</span></div>
<u></u><span class="Apple-style-span" style="font-family: "arial" , sans-serif;"><u></u></span><br />
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<span class="Apple-style-span" style="font-family: "symbol";"><u></u></span><span class="Apple-style-span" style="font-family: "arial" , sans-serif;"><u></u></span></div>
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Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-17512143180173841342014-04-21T05:00:00.000-07:002014-04-21T08:37:35.710-07:00The Elegant Dance: Elizabeth Chambers Pinot Noir<!--[if gte mso 9]><xml>
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<!--StartFragment-->
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<b><i><a href="http://www.elizabethchamberscellar.com/%E2%80%8E" target="_blank">Elizabeth Chambers Cellars </a></i></b></div>
<div class="MsoNormal">
<b><i>2011 Pinot Noir Cuvée</i></b></div>
<div class="MsoNormal">
<b><i>$32.</i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyd4SI0k_kfLVgWDueyAv4msv5EY-gmUIJBd_gSG56Pdh9z30Y5Ap0kLz0q3DCVo9uYlkbrS-r47krwVCSWEijKFDXtvV8RNTZ3G6JIckhq-OREJXalXhtmLoq5833k9VPbnuVpvCpa8/s1600/elizabethchambers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyd4SI0k_kfLVgWDueyAv4msv5EY-gmUIJBd_gSG56Pdh9z30Y5Ap0kLz0q3DCVo9uYlkbrS-r47krwVCSWEijKFDXtvV8RNTZ3G6JIckhq-OREJXalXhtmLoq5833k9VPbnuVpvCpa8/s1600/elizabethchambers.jpg" height="240" width="320" /></a>Elegant, complex and classic in style. Its dance is like a
ballerina; strong, lithe, yet restrained and Old World.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The first thing to jump out is the dark, blood red color.
Though the wine is young, it is already showing a brownish tinge, signifying an
age it did not yet possess.</div>
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<br /></div>
<div class="MsoNormal">
On the nose there is a dusty minerality with floral notes of
violets, tobacco, cocoa powder, mocha and charcuterie. In the mouth, the
experience is tangy rhubarb, root beer, lovely and juicy acidity with soft and velvety
tannins. It’s a wine that’s smooth like a women’s silky skin.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Intriguing and practically beguiling. Your head might doing
pirouettes long before the bottle’s gone. The strong, masculine nose draws you
in, yet one drink and you discover the feminine characteristics; the elegance,
the finesse, the grace and balance. I love how straightforward this wine is,
it’s not over-manipulated or over-extracted; it’s a lovely and vibrant expression of the
vintage and a pleasure to drink, with or without food.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Drink now and enjoy long into the night. If you're interested in food pairings, I'd try this wine with
a fennel and garlic pork roast, butternut squash bisque, leek and pecorino
flatbread pizzas or wild mushroom bruschetta. Or just enjoy it all on its own, it's that good.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chambers' labels are
simple, clean with a striking and memorable blue butterfly honoring the winemaker's mother who encouraged her to pursue her winemaking passion. Chambers also makes
a Shea Vineyard Pinot Noir and a Freedom Hill Vineyard Pinot Noir that would
probably be worth checking out (I think I love practically anything from the
<a href="http://www.sheawinecellars.com/vineyard/%E2%80%8E" target="_blank">Shea Vineyard</a>). This is Elizabeth Chambers’ first vintage, I look forward to seeing what comes out of her cellar next.</div>
<!--EndFragment-->Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com1tag:blogger.com,1999:blog-845443562474251961.post-33307496662183423982014-04-07T05:00:00.000-07:002016-01-25T19:15:34.606-08:0011 Things You'll Never Hear a Wine Lover Say<br />
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<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
A wine lover says many things. He or she may talk of laying bottles down, aging wine, wine flights, wine keys or even wine sabers. The following however, are expressions you'll never hear the wineaux in your life utter. </div>
<div>
<br /></div>
<div>
My list went on and on, but I limited to my favorite Top 11. Please add your own to the comment stream and keep the fun going. Cheers!</div>
<ol>
<li>I think this glass is too big.</li>
<li>Let me sniff the cork to see if the wine is good.</li>
<li>One corkscrew in my drawer is enough.</li>
<li>Here, let's just use these plastic cups.</li>
<li>The best wines really come from Iowa.</li>
<li>No wine for me thanks, I'd like a Miller Light instead.</li>
<li>Not right now, I think I'll wait for dinner.</li>
<li>God I love Manishewitz.</li>
<li>May I please have glass of Sutter Home?</li>
<li>Really? Wine, on a picnic?</li>
<li>We shouldn't open that bottle, we'll never be able to finish it tonight.</li>
</ol>
<div>
<br /></div>
<div>
<br /></div>
Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com10tag:blogger.com,1999:blog-845443562474251961.post-33257973522431615962014-04-03T19:25:00.002-07:002014-04-05T12:52:39.441-07:00A Taste of Syrah is a Taste You'll Remember<div class="separator" style="clear: both; text-align: center;">
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Coming up next weekend is an event like no other. Yeah, it's located on the fabulous McMennamin's Edgefield property, which is always a plus, but weekend <a href="http://www.mcmenamins.com/627-edgefield-celebration-of-syrah-schedule" target="_blank">The Celebration of Syrah event,</a> features so much more than just delicious Syrahs from Oregon and Washington and more than just the Grand Tasting on Saturday, April 12 from 4-7pm.<br />
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Kick-off the celebration weekend out with a bang at the Syrah Dinner and Rhone White Reception. The evening begins with a taste of delectably aromatic Viogniers at 6:30pm on Friday April 11th, and is followed by an elegant feast prepared by Black Rabbit Executive Chef Kenny Giambalvo paired with seven Northwest Syrahs (which happen to be hosted by the winemakers themselves). Look at the following lineup and tell me you don't want to go. $95 per person (tickets available on their website).<br />
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<b><u>Particpating Wineries:</u></b></div>
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McCrea Cellars – Seattle, Washington – 2008 Syrah Cuvee Orleans</div>
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Quady North – Jacksonville, Oregon – 2009 Steelhead Run Syrah</div>
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AniChe Cellars – Underwood, Washington – 2011 Atticus Syrah</div>
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Lady Hill Winery – St. Paul, Oregon – 2011 Ad Lucem Syrah</div>
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Tertulia Cellars – Walla Walla, Washington – 2008 Patina Vineyard Syrah</div>
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Andrew Rich – Carlton, Oregon – 2010 Prometheus Syrah</div>
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McMenamins Edgefield Winery – Troutdale, Oregon – 2007 Fireside Syrah (dessert wine) and 2011 Syrah Chukar Ridge Vineyard</div>
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On Saturday, April 12, at 11am, explore other varietals from the Rhone region at a lovely lunch under a canopy of trees in the Little Red Shed Fir Grove (weather permitting… fingers crossed). Enjoy a mouth-watering menu inspired by the dishes from the South of France, paired with wines from that region (think Viognier, Syrah, Roussanne, Marsanne, Grenache, etc). Just $45 per person and worth every penny (tickets available on their website).<br />
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<b><u>Particpating Wineries:</u></b></div>
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McCrea Cellars – Seattle, Washington</div>
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Quady North – Jacksonville, Oregon </div>
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AniChe Cellars – Underwood, Washington </div>
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Lady Hill Winery – St. Paul, Oregon</div>
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Domaine Poillon – Lyle, Washington</div>
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McMenamins Edgefield Winery – Troutdale, Oregon</div>
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These events all lead up to the grand event, the grande finale. Top off your Syrah celebration with a Grand Syrah Tasting on Saturday April 12th, from 4-7pm. You'll have the opportunity to tast over 70 Syrah and Rhone style wines. You'll not only see selections from Washington and Oregon, but West Coast, French and even Australian wineries will be making their presence known as well. The wines will be paired with hors d'oeuvres in classic McMenamins style. $45 per person (tickets available on their website).<br />
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Overnight stays are also available, always a good option after a party like this. <a href="http://www.mcmenamins.com/632-edgefield-celebration-of-syrah-lodging-packages" target="_blank">Check out different lodging packages here</a> and keep in mind that proceeds from the silent auction at the Grand Tasting go to <a href="http://www.saludauction.org/%E2%80%8E" target="_blank">Salud!</a> to provide healthcare benefits to seasonal vineyard workers and their families. Bid away, it's a worthy cause to get behind.<br />
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Hope to see you there!<br />
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Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-45570277934578234392014-03-28T10:14:00.000-07:002014-04-03T18:50:55.791-07:00SE Wine Collective Announces New Supper Social Line-Up<br />
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Mmmmmm. Paella and my favorite wine bar..it's a perfect pairing.<br />
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;"><a href="http://www.sewinecollective.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">SE Wine Collective</span></a> is excited to get ready for the next six months of Supper Socials with guests such as Will Preisch of Holdfast Dining and Tyler Malek of Salt & Straw. </span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b><span style="font-family: Arial Narrow;">SE Wine Collective Supper Socials Line-up</span></b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Scott and Emily Ketterman of <a href="http://crownpaella.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Crown Paella</span></a> (April)</span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Ben Jacobsen of <a href="http://www.jacobsensalt.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Jacobsen Salt Co.</span></a> and Eric Joppie of <a href="http://www.baravignon.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Bar Avignon</span></a> (May)</span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Nora Antene and Andrew Mace of The Limited Company (June)</span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Will Preisch of <a href="http://holdfastdining.com/info" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Holdfast Dining</span></a> (July)</span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Tyler Malek of <a href="http://saltandstraw.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Salt & Straw</span></a> (August)</span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Courtney Sproule of <a href="http://www.dindinportland.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">din din Supper Club</span></a> (September)</span></span></div>
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<span style="font-family: Arial Narrow;"><span style="font-size: 16px;"><span style="letter-spacing: 0px;">First up: Crown Paella will join SE Wine Collective on <span class="aBn" data-term="goog_1240702967" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">April 13</span></span></span><span style="letter-spacing: 0px;"><sup>th</sup></span><span style="letter-spacing: 0px;"> at <span class="aBn" data-term="goog_1240702968" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">5pm</span></span> for a night of paella, fresh spring wines and great company. </span></span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Tapas will be passed around with fresh spring white and rosé releases while the Ketterman team demos the art of paella making from <span class="aBn" data-term="goog_1240702969" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">5pm – 6pm</span></span>. During this time, winemakers from <a href="http://divisionwinemakingcompany.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Division Winemaking Company</span></a>, <a href="http://helioterrawines.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Helioterra Wines</span></a>, <a href="http://fullertonwines.com/About_Us.html" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Fullterton Wines</span></a> and <a href="http://www.bowandarrowwines.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Bow & Arrow Wines</span></a> will also be on hand to chat about their wines. </span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Reservations for the Supper Social are $65 per person including wine pairings and can be made through the SE Wine Collective website <a href="https://sewinecollective.com/calendar/events/2014-04-13.php" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">here</span></a>. Guests also have the option of pre-ordering a paella pan for $25 to test their paella skills at home, as well as the evening’s recipe and special tricks from Crown Paella. </span></span></div>
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<span style="font-size: 18px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;"><b>SE Wine Collective and Crown Paella April Supper Social Menu</b></span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Artisan Cheese Board</span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><i><span style="font-family: Arial Narrow;">Selection of Spanish Cheeses with Housemade Membrillo and Crostini</span></i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><i><span style="font-family: Arial Narrow;">Toasted Marcona Almonds with Sea Salt</span></i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><i><span style="font-family: Arial Narrow;">Olivada with Preserved Lemon and Cypress Grove Chévre on Cucumber</span></i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><i><span style="font-family: Arial Narrow;">Dungeness Crab Beignets with Spring Herb Sauce</span></i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Buffet Style Paella</span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><i><span style="font-family: Arial Narrow;">Crown Royale Paella with Chicken, Mussels, Clams, Prawns, Chorizo, Saffron, Piquillo Peppers and Sofrito</span></i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><i><span style="font-family: Arial Narrow;">Mixed Young Lettuces with Shaved Breakfast Radish, Fresh Snipped Herbs and Sherry Vinaigrette</span></i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><i><span style="font-family: Arial Narrow;">Grand Central Ciabatta with Arbequiña Olive Oil</span></i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Plated Dessert</span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><i><span style="font-family: Arial Narrow;">Orange Scented Crema Catalana with Olive Oil Shortbread Cookies</span></i></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><b><span style="font-family: Arial Narrow;">Wine Pairings</span></b></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Division Villages 2012 L’Isle Verte Chenin Blanc</span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Helioterra 2012 Melon de Bourgogne</span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Fullterton Wines 2012 Pinot Noir Rosé</span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;">Bow & Arrow 2012 Gamay Rosé</span></span></div>
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<span style="font-size: 16px; letter-spacing: 0px;"><span style="font-family: Arial Narrow;"><br /><b><i>About SE Wine Collective</i></b></span></span></div>
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<span style="font-family: Arial Narrow;"><span style="font-size: 16px;"><span style="letter-spacing: 0px;"><i>The Southeast Wine Collective was founded in 2012 by Kate and Thomas Monroe of the up and coming Division Winemaking Company in response to their personal interest in creating a unique multi-faceted urban winery, coupled with increasing public interest in the urban wine movement. Their goal is to bring together like-minded wineries who are sustainably growing their businesses by establishing a venue for commercial custom crush wine production, a tasting bar and events in an area of SE Portland that already hosts a thriving restaurant and nightlife scene. Currently the collective is made up of ten wineries: <a href="http://divisionwinemakingcompany.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Division Winemaking Company</span></a>, <a href="http://fullertonwines.com/About_Us.html" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Fullerton Wines</span></a>, <a href="http://helioterrawines.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Helioterra Wines,</span></a> <a href="http://jackalopewinecellars.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Jackalope Wine Cellars</span></a>, James Rahn Wine Co, Jasper Sisco, Ore Winery, <a href="http://vincentwinecompany.com/" style="color: #1155cc;" target="_blank"><span style="color: #0433ff; letter-spacing: 0px;">Vincent Wine Company</span></a>, Willful Wines and 5Q, while continuing to work as an incubator for future wine brands and budding industry ideas.</i></span></span></span></div>
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Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-5793660430105759422014-02-08T14:37:00.000-08:002014-02-08T14:40:03.483-08:00Countdown to Romance…<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VbWgZKgTwOeelifVQDD96B8oKIwbNjpJIPg9Dthb7QLxIt1PwkITveIPcd2gw1E0e4eKmyL-a7BB4U-q7mOvr1xKbziCxhhKxka5E7ejXOYVMcbLqWvXVioJeDn0gjTzVMcCI-XWo48/s1600/Allison-Wine_Flight.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VbWgZKgTwOeelifVQDD96B8oKIwbNjpJIPg9Dthb7QLxIt1PwkITveIPcd2gw1E0e4eKmyL-a7BB4U-q7mOvr1xKbziCxhhKxka5E7ejXOYVMcbLqWvXVioJeDn0gjTzVMcCI-XWo48/s1600/Allison-Wine_Flight.jpg" height="230" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of The Allison Inn and Spa</td></tr>
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The snow will stop here in Portland and things will return to normal, and when they do, you'll be glad you planned a romantic escape to any of Oregon's wine regions. <a href="http://1859oregonmagazine.com/over-the-moon-in-oregon-wine-country" target="_blank">This article in 1859 Magazine will help you decide where to go to heat things up.</a>Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0tag:blogger.com,1999:blog-845443562474251961.post-10915084368538417682014-02-01T08:36:00.001-08:002014-02-01T08:36:59.337-08:00Get Your Fixe - Cyril’s at Clay Pigeon Winery offers new multi-course lunch menu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu_5olqNJPk74MjRtiJHqTDSIka7UbFjGFDjOr4ZnReviByHcoRxn8RXvbHKZgFrSYHyH3Oz4pjInqPkfkVokyRnPokt_KdSJVQZuOjw9VfgKiQgu-WUdU96n2jt1UfqI_BcyxizgGMc/s1600/thefixe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu_5olqNJPk74MjRtiJHqTDSIka7UbFjGFDjOr4ZnReviByHcoRxn8RXvbHKZgFrSYHyH3Oz4pjInqPkfkVokyRnPokt_KdSJVQZuOjw9VfgKiQgu-WUdU96n2jt1UfqI_BcyxizgGMc/s1600/thefixe.jpg" height="320" width="320" /></a></div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 16px;"><i><span class="Apple-style-span" style="font-family: Cambria, serif;">Cheese maven Sasha Davies and Michael Claypool are the brains behind <a href="http://cyrilspdx.com/" target="_blank">Cyrils at Clay Pigeon Winery.</a> One part urban winery, one part cheese-centric restaurant, one part retail outlet, Cyril's is like a one-stop shop for the resident foodies (have we officially retired that word yet?). </span></i></span><br />
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<i><span class="Apple-style-span" style="font-family: Cambria, serif;">And now they're offering a very special lunch menu.</span></i></div>
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<span class="Apple-style-span" style="font-family: Cambria, serif;"><i><b>Release -</b></i> <a href="http://cyrilspdx.com/" target="_blank">Cyril’s at Clay Pigeon Winery</a> is introducing their all new <i>three-course lunch prix fixe lunch menu</i> to Portlanders weekly at their small-scale urban winery and tasting room along Portland’s Eastside Industrial Corridor. Called <i>The Fixe</i>, the seasonal, weekly rotating multi-course lunch includes a salad, entrée and either a house made dessert or lunch time pour of wine or beer.</span></div>
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<span style="font-family: Cambria, serif;">With the menu changing weekly based on seasonal and local availability of produce, pricing for The Fixe can range between $14 to $18. With options like Pork Empanadas & Winter Vegetable Cole Slaw, and Winter Greens Tart with Seedy Spinach Salad, it’s the perfect way to sample Cyril’s approach to fresh, local, organic, seasonable and sustainable dining. The Fixe is available <span class="aBn" data-term="goog_1905947695" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Monday</span></span> through <wbr></wbr><span class="aBn" data-term="goog_1905947696" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday</span></span>.<u></u><u></u></span></div>
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<span style="font-family: Cambria, serif;">Clay Pigeon Winery is an urban winery producing wines with Oregon Pinot Noir and Syrah grapes. Cyril’s is the gathering place, tasting room, and retail shop set against the backdrop of the winery. Joining a burgeoning urban wine trial through Portland, Cyril’s at Clay Pigeon Winery offers a curated collection on wines, wine-friendly bites, four rotating taps from favorite brewers in Portland and beyond, as well as a tap of Kombucha.</span></div>
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<span class="Apple-style-span" style="font-family: Cambria, serif;"><span class="Apple-style-span" style="border-collapse: separate; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 20px;">Cyril's at Clay Pigeon Winery</span></span></div>
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<span class="Apple-style-span" style="font-family: Cambria, serif;"><span class="Apple-style-span" style="border-collapse: separate; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 20px;">815 SE Oak St<br />Portland, OR 97214<br />503.206.7862</span></span></div>
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<span class="Apple-style-span" style="border-collapse: separate; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 20px;">info@cyrilspdx.com</span></div>
Sip with Me!http://www.blogger.com/profile/01396446937839484772noreply@blogger.com0