It's a Block Party Weekend!

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.

The Taste Dundee Block Party includes tastings from 15 wineries, including several that were recently on Wine Spectator's "Eight New Names to Know" 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.

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.

Participating restaurants include: Babica Hen, Bert’s Chuckwagon, Dundee Bistro, Red Hills Market, Red Hills Provincial Dining and Tina's.

Tickets are $20 at www.tastedundee.eventbrite.com.

See you there?

Talk Wine with Me: Rebecca Pittock-Shouldis of Ghost Hill Cellars

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.

Q. What was the first wine you ever drank?
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!

Q. What was the first wine you ever enjoyed?
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.

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.
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

Q. What's your favorite part about being a winemaker?
A. Creating something that makes people happy. 

Q. What's your harvest kickoff soundtrack?
A. Changes every year… but I love to blast classical violin in the winery when there alone late at night.  The acoustics at Scott Paul Wines where I make the wines for Ghost Hill and Gypsy Dancer (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." 

Q. What is your favorite food and wine pairing?
A. Ghost Hill Cellars Pinot Noir Blanc or WillaKenzie Estate 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.

Q. You're celebrating the end of a busy week, what's your go-to drink?
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 Scott Paul Imports.

Q. Full fridge or empty fridge?
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

Q. Is there a wine you hate to love?
A. Barolo – Because great ones are so darn expensive!

Q. Is there a wine you love to hate?
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.

Q. What's your guilty pleasure?
A.  Scotch – neat, and the older the better.

Q. What are you working on right now that excites you?
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.

Q. Favorite wine - variety, region or brand.
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.

Ghost Hill Cellars, 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, read more about Rebecca here in 1859 Magazine.

A Guaranteed Good Time in Wine Country - 10 Tips for Wine Tasting Success

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.

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.

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.

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.

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.

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). 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).

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.

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.

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.

8. Remember the five S’s: swirl, sniff, sip, savor and spit.

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.

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.

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!

Big News From Argyle Winery

Press Release:

ARGYLE REBRANDS, SETS STAGE FOR FUTURE GROWTH

Winery Expands Production as Next Generation Winemaker Takes the Reins 

DUNDEE, Ore. – Nov. 14, 2013 – For the first time in its 26-year history, Argyle Winery is unveiling new labels that set a dramatic tone for the winery’s products and better visually connect its award-winning sparkling and still wines under a unified brand. In response to and in anticipation of future growth, the company is also expanding production with the purchase of a larger facility as Nate Klostermann assumes the day-to-day head winemaking role under the watch of founding winemaker Rollin Soles.

Branding Conveys Argyle’s Quality

Elegant and contemporary, the winery’s new labels reflect the attention to detail in Argyle’s winemaking as well as offer customers better visual cues for choosing wines from the trusted brand.

Argyle’s clean new look and progressive series approach make wine selection easy:

• Wines with a single diamond on the label are part of the Grower Series, paying tribute to Argyle’s history as growers first, farming more than 400 acres in the Willamette Valley.
• Wines with two diamonds distinguish the Artisan Series, which features select wines representing the best examples of the specific craft of Argyle’s viticulture and winemaking for sparkling and still wines.
•  Wines with three diamonds signify the Master Series, simply Argyle’s best wines – only the rarest, most age-worthy wines made in small quantities often from single vineyards. 

“For the first time since our humble beginning, we are introducing new packaging that conveys Argyle’s quality,” said Chris Cullina, Argyle’s director of sales and marketing. “The naming series is based on the story of our land, people and tradition of winemaking, and the new graphics help consumers distinguish our different wines at first sight.”

Response to the new labels from distributors and key accounts has been overwhelmingly positive. They welcome the heightened sophistication and believe the packaging’s elegance and refinement rings true to the nature of Argyle’s wines.

New Production Facility For Maintaining Quality

Starting in 2014, Argyle will house its winemaking and cellaring operations in a new facility in Newberg, Ore., that allows the winery to maintain its sparkling wine production while providing room for growth.

“As the popularity of our sparkling wine has grown, so has our need for more space,” said Klostermann. “Bottle fermenting all of our sparkling wines, allowing them to age on proprietary yeasts for three to 10 years, requires more room.”

The new production facility, housed in a former manufacturing building, keeps with Argyle’s tradition of repurposing existing buildings and will allow the winery to continue expanding production from its current capacity of 50,000 cases. The popular tasting room will remain in the historic Victorian farmhouse that previously was Dundee’s town hall.

Collaboration Continues

Nate Klostermann assumed the role of head winemaker in February 2013 after eight years under the mentorship of founding winemaker Rollin Soles. An enologist respected for his acute palate and attention to detail, Klostermann is a recognized expert in blending still and complex sparkling wines. Soles will continue working with Klostermann on viticulture and winemaking, signing off on all wines before they are bottled. Klostermann also collaborates with vineyard manager Allen Holstein and his staff of skilled vineyard stewards, many who have been with the company for more than 20 years.

Argyle has been handcrafting fine wines since 1987, when it was founded to produce ‘method champenoise,’ vintage sparkling wine in Oregon. Today, Argyle not only produces some of the finest vintage American sparkling wines, it also crafts world-class Pinot Noir, Chardonnay and Riesling. Its wines are available at the fine restaurants, wine shops and select grocers, as well as online. For more information, go to www.argylewinery.com.

Contact: Matthew Domingo

(503) 231-3086

matthew@maxwellpr.com

The Evening Land Tri-Fecta

Evening Land Vineyards (ELV), the new kid in town, has quite a reputation already. It’s one of ambition, quality, brilliance and beauty… the stuff legends are made of.

Not many wineries produce wine in multiple locations. While a few Oregon wineries also make wine in California or Washington, and even fewer number make wine in both Oregon and Burgundy, Evening Land actually makes wine in all three locations with fruit from esteemed vineyards in these areas—Oregon, California and France. Stop in at their new Dundee tasting room and sip for yourself. You might just not believe your tastebuds.

With vineyards and wine production in the Willamette Valley, Sonoma Coast and in an idyllic 12th century chateau in the legendary Burgundy France, ELV offers tasters a chance to experience the wide world of wine. Enjoy them all, side-by-side, and explore the qualities distinctive to each specific growing region, as well as the varietal similarities.

Discover the minerality of the Evening Land Chardonnays, each of them bright, rich, alive and impressive showing flavors of lemon, grapefruit peel, pear and white blossoms.

The ELV Pinot Noirs are simply captivating. The Willamette Valley blue label (ELV's elegant labels are color-coded according to price), a blend of three different vineyard sites (Lemelson, Stoller and Eola Springs), is surprisingly priced in the “affordable” Oregon Pinot Noir category. At just $25 a bottle retail, it’s a wine you definitely want to get your corkscrew into and add to your regular line-up. 

The Seven Springs Vineyard Pinot Noir is simply stunning. On the savory side of Pinot, the wine is still dripping with sweet, luscious black cherries and tart red raspberries. This acid-driven wine is perfectly balanced…a symphony of fruit, earth, minerals and old-world style, all the notes coming together in perfect harmony. Sublime. Quixotic. Pour me another glass.

Though I’d tried ELV's wines before, this comprehensive and more focused tasting made quite an impression on me. All of the wines (with the exception of the Spanish Springs Vineyard Pinot Noir, which is wisely being discontinued) are even better than remembered or expected. Evening Land is definitely a winery to put on your “Must Visit” and "Must Taste" lists. 

How Often Does a Wine Totally Take You By Surprise?

Maybe I've been spoiled by so much good wine, but these days it takes something really special to sweep me off my feet. One thing that excites me though, is a winery that does something so completely different and totally unexpected, and then does it exceedingly well. Case in point, WillaKenzie Estate.

In Oregon, we're blessed with an abundance of  fantastic Pinot noir and even great Riesling, Pinot Gris and Chardonnay, but rarely do you find a winery that's stepping completely out of the box and delivering something totally off the beaten path. Yet somehow, I found just the thing.

Last year, with great luck, I stumbled upon WillaKenzie Estate's 2010 Pinot Meunier and boy was I happy I did. Sadly, I only purchased a couple of bottles of this beauty. I was so impressed with this wine, I was saving this last bottle for a special occasion, or at least a special person to share it with. But alas, I decided I was special occasion and special person enough and popped it open last night with dinner. So, in the end, you're actually the lucky one I get to share it with :)

Though this variety actually ripens more consistently and reliably than Pinot noir, for reasons unbeknownst to me, Pinot Meunier is not typically found as a stand-alone red wine and not widely grown in the Willamette Valley. Traditionally, Pinot Meunier is used as one of the three main blending grapes in Champagne (the other two are Pinot noir and Chardonnay). For use in Champagne (insert drool here), the grapes are pressed immediately, it's juice never having contact with their skins to encourage tannin and color development. Meunier means Miller, which is characterized by its leaves that are covered with a white, dusty, powdery substance (almost like flour, and not to be confused with mildew). WillaKenzie harvested their estate-grown grapes and put them in cold storage for a few days before they went through a traditional cold-soak maceration, fermentation and punch-down regime (not unlike their Pinot noir). What was created, was a limited-production wine that shows love, forethought and risk. All the makings of a winner.

WillaKenzie is one of the few wineries (certainly in Oregon anyway), who is producing Pinot Meunier as a single vineyard and varietally-specific wine. It's 100% estate grown, in Yamhill Oregon, and worth the experience. If you're an acid hound, like me, you'll especially love this wine. The high acidity is part of what makes it pair so well with food. The wine is light, yet plush and tart. It's screaming with fresh fruit flavors of sour cherry, cranberry and pucker-power pomegranate, with compliments of white pepper, vanilla and pie spice.

Happy Marriages:
Keep food pairings simple. An absolute pleasure to drink all on its own, the WillaKenzie Pinot Meuneir is ideally suited to lighter foods. Try it with roasted chicken, seared scallops, shrimp on the barbi, savory potatoes and sauteed zucchini.

The 2010 Pinot Meunier is sadly sold out, but the 2011 vintage has just been released and is impressive and oh-so-drinkable now too. Rest assured a few more of those bottles will find their way into my cellar. If you're smart, they'll make their way into yours too.

Bigfoot's Alive and Well and Living in… Carlton, Oregon?

Reluctant to go on record and admit this publicly, I’m actually one of the rare “non-crazy” (okay, that part might be debatable) folks who can claim a true Bigfoot sighting. But that’s an unbelievable story to be told another day, and then only after a sharing a couple of bottles of wine. If you’re one of “those” who thinks the furry giant is just a case of folklore or a legend to scare children, think again, because Bigfoot’s actually alive and well and living in Carlton Oregon…well Bigfoot Wines that is. This amazing discovery was made only through sheer luck, great timing and even better direct marketing by Valley Emporium co-owner Valerie Anctil.

Making a weekday stop in an earnest attempt to visit some of the new winery kids on the block on Main Avenue in Carlton, I sadly found out these new tasting rooms were in fact closed midweek. Standing in front of locked doors, my oversized camera and notebook in hand, wondering aloud about when they're open (as there were no operating hours posted), Anctil happened to wander by on her way to the post office. She asked me if I was looking to taste some wine, to which I replied “I was actually hoping to blog about some of the newest wineries open in town.” This conversation opened the door (literally) for an invitation to her tasting room cum vintage shop cum art gallery just down the street, where I would find myself face to face with the local legend himself.

Enter the doors of Valley Emporium and it’s a bit like walking into your grandmother’s house. Kitschy ceramics and knickknacks from days of yore fill the room, taking you back to simpler days and happier times. If your willpower is strong enough to temporarily pass all those intriguingly quirky items by, you’ll find a treasure and icon even greater in the attached tasting room.

You can’t miss him. Bigfoot towers above the tasting room in a makeshift alter, basking in Northwest vineyard sunlight (that might just be more elusive than the sasquatch himself), as he poses with a behemoth-sized glass of red wine in hand certain to change the minds of all non-believers.

Appealing to a sense of whimsy, and perfectly appropriate to the vintage shop of collectibles, owners Jeff Lorton and Valerie Anctil have created the brand Bigfoot Wines—negociant wines that taste seriously great but are definitely not for taking seriously.

Lorton refers to these small production red and white blends as “bargoon” wines, and priced at just $12 a bottle, he speaks the truth. They're fun, everyday drinking wines that take the critter label to a whole nother level. The white wine, a blend of 80% Viognier and 20% Pinot Blanc, with some detectible oak providing backbone and a luscious mouth-feel, shows pleasant grapefruit peel citrus with slightly floral undertones. The acidity is a bit soft but the wine is well balanced and very palatable—clearly meant for sipping on your porch well into the night while watching the stars fade into sunrise. The red, a non-vintage blend from the Columbia Valley boasts 80% Sangiovese/20% Syrah. I picture this wine accompanying a casual menu of pizza, pasta with tomato-based red sauce or even spicy barbeque, but rest assured, it won’t be putting any hair on your chest.

While the tasting room/vintage shop/art gallery is clearly a marvelous hangout for the Wookie wines, it’s also a showcase for more distinctive and thought-provoking brands like Siltstone and Kelly Fox Wines.  

Siltstone Wines, produced at NWWine Company under the supervision of Joel Meyers, are gorgeous acid-driven wines priced to move. The 2010 Riesling from Hyland Vineyards ($15) is bone-dry with a very unusual flavor profile for this varietal… it's like biting into a tart, juicy and perfectly delicious Granny Smith apple. The 2010 Pinot Gris ($15) hails from the prized Guadalupe Vineyards and features mouth-watering acidity, pleasing minerality, a delicate floral nose and freshly squeezed lemon flavors… a true example of exceptional Oregon Pinot Gris. The 2007 Pinot Noir ($26) from Guadalupe Vineyard was expressive with good acidity; stylistically Old World, this wine’s a bit musty but has plenty of cherry and raspberry red fruit up front with complex touches of earth and cedar showing through. The 2008 Pinot Noir ($28) from Guadalupe, by far my favorite of these four, is forceful, fruit forward and flawless. Candied red cherries fill your glass, with a whisper of violets, pie spice and subtle smokiness that keeps you coming back for more and makes you wish for a bottomless bottle.

Though not typically sampled in the tasting room, Jeff poured me a glass of 2009 Kelly Fox Wines Mirabai ($35)… lucky girl am I. Kelly Fox, winemaker for Scott Paul Wines has created an amazing Pinot Noir combining fruit from the esteemed Momtazi, Maresh and Warden Hill Vineyards; this is a non-pretentious wine for sincere imbibers. Oozing with aromas and flavors of fruit blossoms, freshly picked strawberries and even some dark, juicy plums, it's like late summer in a glass. Brilliant acidity, silky tannins and the subtle peppery finish make it food friendly as it practically screams to be paired with a dinner of Northwest salmon or just a romantic evening by the crackling fire.

While Bigfoot himself may indeed still be prancing around the forests of the Pacific Northwest, one of the greatest wonders of the Willamette Valley is located right in the heart of downtown Carlton just waiting to be discovered. Put Valley Emporium, with its quaint country vibe and excellent wine experience high on your list to visit before word gets out and they’re inundated by Portland hipsters and Bigfoot chasers.

Latest List of Top 10 Favorite Oregon Wineries

Please, I beg you.

Quit asking me this question.

Seems whenever someone finds out I’m in the wine industry or hears of my blog, their first question to me invariably is “So, what’s your favorite Oregon winery?” I wonder whether they’re just trying to make polite conversation or trying to avoid doing any research for themselves. While I often say, "Read my blog and find out for yourself," (the word "lazy ass" might occasionally cross my mind but never my lips), I also realize that my post about my favs is also rather dated. So, as a New Year's gift to my handful of readers (and to myself, if it means one less person asks me this annoying question), I give to you my newest compilation of Top 10 Favorite Oregon Wineries. And as evidenced by the fact that my former Top 10 list has practically tied for the most visited page on my blog, (along with this one, but sadly for a whole other reason altogether), I hope the gift is appreciated and enjoyed. While several of the wineries on my previous Top 10 still remain some my all-time favorites (like De Ponte and Lenne), a few new ones have crept onto the list as well… all are well worth the visit.

1.     Colene Clemmens

2.     JK Carriere

3.     Cristom

4.     Christopher Bridge

5.     Anne Amie Vineyards

6.     Solena Grand Cru

7.     Owen Roe

8.     White Rose

9.     Patton Valley Vineyards 

10. SoterVineyards

Another Oregon Winery Steps into the Spotlight

Come closer. I have a secret I'd like to whisper in your ear. There's a new winery in town and I know you want to know all the juicy details before everyone else does.

Since I’m always on the lookout for new wines and wineries to share with you, when I heard about the upcoming Grand Opening of the Hyland Estates tasting room in Dundee this weekend, I knew you’d want me to get and spill the latest dirt.

So, digging in deep, I visited the tasting room a couple days shy of their big debut and met with the winery's Tasting Room Manager Eric Baldwin, who shared with me all he knew about the Hyland Estates story and let me preview the wines.

Purchased in 2007, Hyland Estates is owned by the NW Wine Company (i.e. Laurent Montalieu and Danielle Andrus -Montalieu of Solena Estate) and though the 200-plus acres have been supplying preium grapes to many of Oregon's most prestigious wineries since 1971, the Estate is just releasing its inaugural bottlings and providing a stunning venue in which to preview them.

The swanky tasting room is located in the original and remodeled residence on the grounds of the NW Wine Company. From the outside it looks like a modest home, but inside, in complete opposition, it's all sleek, elegant surfaces with bold, vivid art and a trendy (chichi?), upscale feel.

Producing just over 500 cases a year, Hyland Estates wines are boutique wines, but with 200-plus acres of vines at their fingertips, the winery is poised to accommodate demand. “Always being a vintage away of having more production is a nice position to be in”, says Baldwin. Though the vineyard is planted to Pinot Noir, Chardonnay, Riesling, Gewurztraminer and Muller Thurgau, they don’t make a Chardonnay or Muller Thurgau, preferring to focus on very limited production of Pinot Noir, Riesling and Gewurztraminer. 

The vineyard is situated in the McMinnville AVA on ashy and volcanic Jory and Nekia soils. The lovely 2010 Hyland Estates Pinot Noir ($35) showed aromas and flavors indicative of the region, with an abundance of dried cranberries and juicy, dark plums as well as pleasant notes of vanilla cola, moist earth, lingering smoke and roses.

Though not available for tasting on my visit (but hopefully in time for the Grand Opening, and definitely by Thanksgiving weekend), the winery is scheduled to release two additional higher end Pinot noirs; one is a clonal selection called Hyland Estates Coury Clone ($60) and the other, the Hyland Estates Founders Selection ($100), was crafted from just one chosen barrel and then aged for a full two years (only 28 cases of this wine was produced).

Providing an alternative to Pinot gris, the winery is also featuring their bone-dry 2010 Hyland Estate Gewurztraminer ($25), bright aromas of white grapefruit, pear and orange blossoms. The 2009 Hyland Estates Riesling ($25) was very untraditional as far as Riesling goes, and simple, if not flat, with green apple and citrus.

Visit the tasting room for their Grand Opening celebration November 19^th and 20^th where the wines will be presented alongside tasty morsels. If you can't make it for that weekend, stop by the next time you're out and about in Wine Country; you'll be glad you did.

Open daily from 11-5
20980 NE Niederberger Road, Dundee OR
Join them on Facebook or call them directly at (503) 554-4200

Speaking of being out and about in Wine Country, next time you are, be sure to include a stop at the Red Hills Market in Dundee (which is really so much more than just a market); it's seriously worth making a special drive from Portland just to come here. I discovered their holy-cow-good roast beef sandwiches worth road tripping for (and quite possibly even considering for a last meal) and though it's tempting to try and keep that goodness all for myself, I loved it so much, I want to scream from the rooftops about how great this sandwich was.

Wander around while you wait for your food and you'll find local charcuterie and cheeses, house-made baked goods, locally made products, books, home decor, and 100-plus local wines and craft beers you can enjoy on-premise or to-go. All their craft sandwiches and pizzas are wood-fired and come served right in the roasting pan for a rustic, warm, homey feel. There's even cocktails, locally roasted coffee and fresh nosegays for whatever pick-me-up you so desire.

Consider the Wine Taster's Survival Box, which contains a selection of cured meats, cheeses, olives,  chocolate, a fresh baguette and 2 waters, add a view overlooking the Valley or a vineyard and tell me it doesn't result in complete and utter satiation. Peruse the Red Hills Market menu on their website, then be the hero and avoid the lunch rush by calling ahead with your order, (971) 832-8414.

______________________________________________________

One a side note, when Eric poured the Pinot Noir, one of the bottles was clearly corked, meaning it was flawed and smelled fowl, being adversely affected by the presence of TCA in it. I remember reading a tweet from my definitively Portlandian friend Jenny Moshbacher (@secretcrumpet on Twitter), who’s also a writer for the fabulous and informative wineblog NW Wine Anthem, about how putting saran wrap in a TCA-tainted bottle cured the problem right up. I mentioned this to Eric and setting off on an epic experiment, he went and procured a piece of saran wrap, which he then crumbled into a ball, stuffed into the neck of the bottle, jiggled down into the wine and stuffed the cork back on top. We went about our chat and when we were wrapping things up, we decided to check on the “experiment”. What was once a completely unpalatable bottle of wine, was somehow transformed into one smelling of fruit and spice instead of mold. Magic? Seemingly.

Apparently, according to an article in the New York Times from Andrew Waterhouse, a professor of Wine Chemistry at UC Davis who exposes the secrets of the magic trick, the reason it works is that the culprit molecule in infected corks (2,4,6-trichloroanisole) is chemically similar to polyethylene and actually binds to the plastic.

Thank you Jenny for your superior wine-salving skills and for sharing your super-sleuthy and MacGyver-like wine knowledge with those of us smart enough to follow you.

The Importance of Being #Twitter - Breaking it Down

Each of us probably knows a few rebels, a few holdouts to the pre-social media way of life, though mass numbers of people sign in daily, engaging both personally and professionally with others through the Facebook platform. I've wondered though, how many of those same people are using Twitter, and of those who aren't, how many don't because they don't understand the benefits or the basic Twitterese language?

I personally dove headfirst into Twitter several years ago before I started blogging and never looked back. I started "tweeting" just for fun and to connect with others that shared similar interests, but when I started blogging, things really exploded and I realized what I had at my fingertips. Though I'm active on Facebook, I find it's through Twitter that I've been able to connect with the broader wine world. I follow nearly 2,500 national and international wine and food people whom I've organized into easy-to-manage lists and I have over 3,000 people following me, that's nearly 10 times the number of followers I have on my Facebook page, and most of them are information hungry and industry-specific (i.e. not friends and family).

So, what started as an innocent "tweet" about how I was roaming the expansive Twitterverse instead of writing my blog, ended in a glimmer of inspiration thanks to my friends over at Wine Is Serious Business.

In less than one hour's time I had conversations (granted they consisted of 140 characters or less) with 11 different people, seven of which are West Coast wine writers or bloggers, while discussing (or promoting, because word of mouth is worth its weight in gold) seven Oregon wineries. Of my 18 "tweets", at least 10 of them were then also ReTweeted by others who follow me, making countless impressions on all their followers as well and continuing the conversation well into the night and beyond.

I've included a snapshot of the Twitter communication which led to this blog post and after you'll find what I hope is a helpful glossary to break down the Twitter language barrier, if that's what's keeping some people away. For those of you who are Twitter pros, good for you for finding a way to connect with others who have similar interests… may you tweet long and prosper.

For Oregon wineries, "tweeting" is key. In addition to the virtual and virtually untapped market of wine loving consumers, the Wine Bloggers Conference will be in Portland in August 2012. So, even if a winery is already "tweeting", they should also be engaging with the bloggers now to really building those relationships and brand loyalty prior to the bloggers' visit. And the place to find them is on Twitter. I'll make it real easy, start by following my list of wine bloggers and just see where the conversation goes. If you'd like some tips or suggestions on how best to go about this, feel free to contact me, I've got ideas.

A very warm Twitter welcome to prized #Oregon winery… @DrouhinOregon - So glad you could join us! Follow them for great #wine!

@GrochauCellars The Commuter's was lovely John, hence the term of endearment "this little beauty" :) Great on night two too!

@UCBeau Enjoy your tour tasting tomorrow at @archerysummit - You're in for a real treat!! Don't get lost in the caves!! :)

@SLHousman Thanks Sherri! I got to participate in a "Sensory Tasting" at @archerysummit - fun experience! Coming back to OR soon??

@DrouhinOregon Thanks, my pleasure. Please feel free to DM me if you have any Twitter questions; it can be like learning a new language :)

RT @wineanthem #PDX peeps like the @wineanthem fb page and get prepped for the So. Oregon tasting giveaway on Thursday... facebook.com/pages/Northwes…

Big thanks to @lisasharahall for the invitation to taste with her at @archerysummit today! #SpecialTreat

@UCBeau Yes, but have you been in their caves? :) Buying too much wine is a great problem to have! :) @ArcherySummit

@SLHousman We'll have to get into some great trouble then! ;)

Words to live by… ow.ly/i/kSu8

@clivity Have you been to @nataliesestate @coleneclemens or Spangler?

.@oregonwinelover Yep, gotta love roadside philosophy! :)

Thanks, LOVE them! RT @stevens_tk: @clivity @ColeneClemons was my other suggestion. @SipwithMe is right on.

Lucky ladies!! RT @seattlewinegal: At @KingEstate with @sbroback, @lisagilpin @KelseyIvey. Dinner is PHENOMENAL img.ly/aggq

Gorgeous… blow up and frame that! RT @ucbeau: RT @BeckyBoo503: A close up #photo of a grape leaf! yfrog.com/klq9vmhj -- Awesome pic!

Tweeting when I should be blogging.

(And the inspirational response from Wine Is Serious Biz

@SipwithMe It works! How many tweets does it take to make a blog? Hmmmmmm)

@beckyboo503 Nice, I bet it will be stunning. Well done!

Really? The McRib isn't food? ow.ly/7nvQd Is anyone really surprised by this?

@wineissrsbiz Ha! Wish it worked that way for my blog!!

• Follower. This is someone who is reading your tweets. You may or may not follow them back.
• The @ symbol: Put this before any Twitterer's username to refer to them and create a link to their profile automatically (handy to track conversations or look at people you're referring to).
• RT = "retweet." If you read someone else's tweet and you want to share it, put this before copying and pasting the whole thing, including the original tweeter's username into your tweet.
• (Via): Instead of using retweet, you can use "via @username" in parentheses to attribute something you read someone else tweet about. This is good when you are not directly quoting word for word, but paraphrasing or passing a link along.
• # = Hashtag: Use this symbol prior to other words (#oregonwine for example)  as a way of assigning a keyword to a tweet so that so others can follow the topic.
• DM = Direct Messaging. This is how to send a message to someone so only they can see it. The person has to be following you in order to receive messages from you, though. (No DMing Robert Parker unless he's following you, k?) 

Oregon Wineries Toast to Good Health!

Saluté, santé, slainte, salud… Across the spectrum of languages, when one raises a glass to make a toast, it typically involves a drink to good health. Since wine and the quest for good health have been linked for centuries (if not millennia), it’s only appropriate that the Oregon wine industry joined hands with Tuality Healthcare to make a giant step towards meeting basic health care needs by providing services to Oregon’s migrant farm workers as well as their families through the ¡Salud! program and its mobile wellness clinics.

According to the ¡Salud! website and an article in Wine BusinessMonthly, the ¡Salud! Organization, celebrating its 20-year anniversary this year, was founded by Dick and Nancy Ponzi of Ponzi Vineyards in collaboration with Tuality Healthcare physicians, and has made a difference to the tune of over $8 million since its inception. The most effective and far-reaching program of its kind in the United States, Oregon vintners and healthcare providers have shown both their commitment to and respect for their seasonal vineyard crews. In the words of Nancy Ponzi (recipient of this year’s Legacy Award), “Without them, our wines would not be possible.”

Only a select number of the most prestigious wineries are invited to join the ¡Salud! “Vintner’s Circle” each year. Participating wineries craft a cuvée of their most premium barrels and create a wine to be auctioned off to the highest bidder. The money raised provides cholesterol and diabetes screening, blood pressure checks, wellness information, including cancer awareness, flu and tetanus vaccinations, vision and dental screenings, classes and certifications as well as major medical and referrals as needed for workers and their families from over 200 participating vineyards.

On a wow and rare occasion, I had the opportunity to taste several of Adelsheim Vineyards’s prior vintage ¡Salud! cuvees, they crafted specifically for the annual ¡Salud! auction. For the first time ever, and to help promote ¡Salud! and its 20-year anniversary, Adelsheim poured ¡Salud! wines from their library to a select group of Oregon wine connoisseurs from the upcoming 2010 vintage (to be auctioned this year) as well as wines from the year’s 2004, 2003, 1999, 1998 and 1994. Just a handful of these rare bottles remain in existence today, and I was fortunate enough to be able to see how these wines aged as well as gain an understanding for how the wineries selected their finest blends. The 2010 is showing tremendous promise with a glassful of already-balanced fruit, acid and structure, and it was fun to taste the 17-year-old 1994, but the 1999, featuring fruit from the Goldschmidt Vineyard in the Dundee Hills (which is now the Winderlea Estate), and still showing beautiful notes of strawberries (though a bit more like cooked strawberries than fresh ones at this point) was the clearly star of the show.

Even with the tremendous success of the ¡Salud! program, it currently only reaches only 40% of the Northern Willamette Valley vineyards and workers… leaving considerable room for growth. The 20^th Anniversary Auction and Dinner are scheduled to take place the weekend of November 11^th and 12^th at Domaine Drouhin and the Governer Hotel. Tickets for this worthwhile cause are $395 and available through www.saludauction.org

47 Words About Oregon's Sip 47 – A Region in its Own Right

For the fourth annual Regional Wine Week, the peeps behind the DrinkLocalWine.com have challenged writers, bloggers and enthusiasts to write about wine regions in the other 47 states (places besides Oregon, California and Washington). I know, right? I’m almost certain there are fine regions in the other U.S. states, and yes, they probably could use coverage more than others, however, for obvious reasons, I just couldn’t let this one pass by. Besides, it’s considerably more fun to make your own rules.

-->

47 Words About Oregon's Sip 47 – A Region in its Own Right

Discover…

Oregon’s best-kept secret.

Explore…

A hidden gem of wine trails.

Meander…

Willamette Valley’s “Road Less Traveled”.

Savor…

Artisan wines, world-class Pinot noir, premium sparkling wines and craft saké.

Experience…

The road with one streetlight that might make you forget about other wine regions in the world.

(For more information on Oregon's Sip 47,  visit their website and join them on Facebook.)

Welcome the Harvest Season with Parsnips, Cream and Bacon… Cheers to Vintage 2011

After reading this insightful post from Wind Up Bird Communications about the importance of being oneself, I was truly inspired. I realized that amongst other things, I am still a writer and fancy myself something of a raconteur, and these elements culminate in my blog, and to that I must remain true. So, what better way to revive this sleepy web log, which has been resting for nearly a year, than with an infusion of the 2011 harvest season?

Backstory: I got my foothold in the Oregon wine industry door working for Ponzi Vineyards as their Marketing Communications Manager many moons ago. I can remember the first harvest season I went through while employed there… it was soooo romantic. Heck, for me, just being on the grounds of a working winery was like a storybook story. Daily, I’d watch from my office window, as the timid deer, turkey vultures and quail made their welcomed appearances, wandering by with reckless abandon. With my front row seat, I could literally watch the grapes ripening on the vines as I wrote engaging newsletter copy and designed ads.

When “Crush” began, it was like a whole nother animal. The fruit arrived and the structured frenzy that ensued was like a magnificently choreographed dance. Everyone knew their part and everyone performed like the spotlight was on them… and for all intents and purposes, it was. The forklift driver was under tremendous pressure to lift and deliver tons of grapes to the people on the sorting line, who waited with baited breath like gold-panners ready to sift through the next drop. Everyone worked tangentially, in unison, to get the succulent fruit from the vineyard to the totes and into fermentation bins or the presses as quickly as they could, and this rarely happened in favorable weather conditions. On my way to the fax machine, I'd pass through the main winery building where the harvest crew would be punching down the grapes that were going through their period of cold soak… the fruit still so fresh and sticky sweet as the air became thick with the drone of the fruit flies. I'd make my way passed the cool barrel room, heavy with aromas of oak and age that would stop me in my tracks and force me to inhale their thick and dusky scent, practically making me forget the whole reason I was there in the first place. Oh yeah, the fax.

Trying to get my work done during harvest typically included dodging fruit totes, hoses, fermenter bins, people, trucks, forklifts, muddy boots and vicious yellow jackets… not that I'm complaining. It also included leisurely and satisfying harvest lunches prepared by professional chefs served with world-class wine at a table surrounded by international and interesting people all passionate about the same the thing… it was my first experience to truly live and breathe "Harvest".

In addition to the winery, the Ponzi family owns a restaurant in the heart of Oregon’s wine country called The Dundee Bistro. Back in the day (though I’m not sure if they do this anymore), they used to have the sous chef from their restaurant come up and cook for the hungry (understatement) harvest crew. They generously allowed the regular staff (me) to join in on the elaborate lunches, and since I’m one admittedly and easily wooed by fine food and wine, you know I was smitten. One day, Chef Eddie made us a Parsnip Soup with Bacon Crumbles, which he selected a gorgeous Ponzi Pinot Blanc to pair with. I’d honestly never really met a parsnip I liked prior to that, in fact for years, I'd been picking them out of my mom's homemade chicken soups.Yet here Eddie had fashioned them into a soup which immediately became tops on of my list of favorites. And with the wine, it was sheer perfection; the acidity cut right through both the cream of the soup and salt of the bacon while the tart and floral components in the wine were effortlessly balanced by the sweet and savory qualities of the parsnips. I might have even swooned or drooled… or both.

Eddie somehow pulled off a disappearing act during lunch before I had a chance to pin him down for the recipe, he must have been onto me. When I called him at the restaurant the next day in an effort to obtain cooking instructions for the most fabulous and surprisingly delicious soup I’d ever tasted, I believe he told me he didn’t really have an actual recipe for it, and might have even said that he’d just pulled it out of his ass. Well, it certainly didn’t taste like it came out of his ass, but he clearly wasn't going to be any help. Over the next several months, I experimented with many versions, until I came upon this one from Emeril Lagasse and the Food Network, which seemed to be as close to Eddie’s as I could really recall, though I've added nutmeg to his recipe for added intrigue. The addition of the potato crisps indeed requires a bit more effort, and though not required, truly is worth the trouble. Alternatively, you could serve it with a loaf of bread, make your own boule like my industrious blogger friend Todd at the Portland Charcuterie Project for a seriously yummy treat.

Each year, as the days grow noticeably shorter, the skies begin to darken and the weather starts to turn chilly and less forgiving, I turn to this hearty dinner to warm up with and celebrate the arrival of the fall season. Last weekend, at the Lake Oswego Farmers Market, after I found these prized parnsips and dry-cured Maialino bacon, I realized what time of year it was already and immediately knew what was destined be on my menu in the coming week. So tonight, in honor of  Crush 2011, I’ll be serving up this heart-warming and tummy-satisfying soup (inspired by Chef Eddie and the Ponzis), alongside an excpetional 2010 Willakenzie Pinot Blanc I’ve set aside especially for the occasion. Though I do wish you could join me at my table, you can recreate this meal on your own, with your own bottle of Oregon Pinot Blanc. You could also try it with Oregon Pinot Gris for another delightful pairing, either way I'm certain it will become a favorite of yours as well. I raise my glass of refreshing Pinot Blanc to the entire Oregon wine industry and send wishes of safety, fun and success for Vintage 2011… cheers!

Cream of Parsnip Soup with Potato Crisps and Bacon
By Emeril Lagasse

Ingredients
3 tablespoons butter
2 cups chopped onions
1 cup chopped celery
Salt
Freshly ground black pepper
1 bay leaf
1 teaspoon chopped garlic
1 teaspoon of freshly grated nutmeg

10 cups chicken stock
3 pounds parsnips, peeled and diced
1/4 to 1/2 cup heavy cream
6 ounces raw bacon, chopped
1/2 pound new potatoes, thinly sliced and soaking in cold water
1 tablespoon chopped chives

Directions

1. Preheat the oven to 400 degrees F.
2. Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper. Saute until the vegetables are soft, about 4 minutes. Add the bay leaf, garlic and nutmeg and stir another minute until the spices release their aromatics.
3. Add the stock and parsnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft, about 1 hour.
4. Remove soup from heat and allow to cool a little. Discard bay leaf.
5. Using a hand-held blender, carefully puree soup until smooth. Stir in cream. Season with salt and pepper.
6. In a small saute pan, over medium heat, render bacon until crispy. Remove the bacon, drain on paper towels and reserve bacon fat.
7. Pour bacon fat onto cookie sheet and add the potato slices in one layer (because what isn't better cooked in bacon grease?). Put into the preheated oven and cook until potatoes are crispy and brown, about 5 minutes. Transfer potatoes to paper towel lined plate when done. Season with salt.
8. To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes, bacon and chives.