The Oregon Seafood & Wine Festival held in Portland is around the corner so get on the ball.
It is a two day party starting on Friday 2/1/08 at 2:00 pm - 10:00 pm. Saturday it will open at noon and run until 9:00 pm. 50+ Oregon wineries and 15 seafood restaurants, along with dozens of other exhibitors inside 130,000 square feet of climate controlled space. Plenty of parking.
You can get a $2 off the regular admission price ($12) by going to http://www.oregonseafoodfestival.com and printing your own coupon.
Wine and food cooking demonstrations. Get there early either day and get a free wine glass (first 500). It will keep you busy with 60 wineries, last I counted on their web site, and even more food and other "stuff" to visit.
For more information contact, Sean Guard sean@eventsnw.net
It is at the Oregon Convention Center, 777 NE MLK Jr. Blvd. in Portland, phone 360-210-5275.
Tuesday, January 29, 2008
Friday, January 25, 2008
Hats off to Francie, Norman & a great server Amy
Shirley and I were hungry after running around Salem yesterday and the thought of seafood became the main topic of conversation. Several locations were discussed and we struck on one restaurant out by the Airport.
The Maui Grill is small little secret that is held close by all their friends. When we arrived it was about a hour and a half before closing and we were lucky to get a booth. We knew that seafood was the mission and they have a "to die for" Mahi Mahi (a fish from Hawaii) that is served several ways. For lunch, grilled with all the goodies but go for the pineapple coleslaw. It also comes in a sandwich and is on the dinner menu.
Shirley and I both like to go through the entire menu (well, what we like) at least once before a repeat order so tonight it will be the Shrimp Scampi. This was an excellent choice, jumbo shrimp sauteed in garlic, butter, fine herbs and wine. Now you see the wine tie-in, thin but there. Add to the plate there bow tie pasta and house veggies. You don't need to have a soup but don't pass up the house "special recipe" Portuguese Bean soup. I never knew that a bean soup could be so tasty and served with fresh baked mango bread.
Being the WINE guy that I am we needed a good white to wash this all down. Heaven forbid I had to choose "foreign" import (not that far away WA) a Columbia Crest 2004 Chardonnay. I know I'm the Oregon wine guy, but it was tasty. It may go away and Francie or Norman may find a Oregon replacement. Heaven knows that we have a bunch. I have always been an advocate that when operating a food establishment in Oregon make the "house" wines local. If you have a large "wine list" then sell what you like.
I can assume that you have surmised that we had a delicious meal and we did just that. Our thanks to the owners Francine and Norman Williams, our server a cute little strawberry blond Amy Van Wormer and the boys in the backroom that I didn't get to meet. If in Salem look this one up.
The Maui Grill -- Hawaiian style with a touch of Portuguese, high on personal service...
2535 25th Street SE (25th Street is on the west side of the Airport - Salem -- 503-364-2094
The Maui Grill is small little secret that is held close by all their friends. When we arrived it was about a hour and a half before closing and we were lucky to get a booth. We knew that seafood was the mission and they have a "to die for" Mahi Mahi (a fish from Hawaii) that is served several ways. For lunch, grilled with all the goodies but go for the pineapple coleslaw. It also comes in a sandwich and is on the dinner menu.
Shirley and I both like to go through the entire menu (well, what we like) at least once before a repeat order so tonight it will be the Shrimp Scampi. This was an excellent choice, jumbo shrimp sauteed in garlic, butter, fine herbs and wine. Now you see the wine tie-in, thin but there. Add to the plate there bow tie pasta and house veggies. You don't need to have a soup but don't pass up the house "special recipe" Portuguese Bean soup. I never knew that a bean soup could be so tasty and served with fresh baked mango bread.
Being the WINE guy that I am we needed a good white to wash this all down. Heaven forbid I had to choose "foreign" import (not that far away WA) a Columbia Crest 2004 Chardonnay. I know I'm the Oregon wine guy, but it was tasty. It may go away and Francie or Norman may find a Oregon replacement. Heaven knows that we have a bunch. I have always been an advocate that when operating a food establishment in Oregon make the "house" wines local. If you have a large "wine list" then sell what you like.
I can assume that you have surmised that we had a delicious meal and we did just that. Our thanks to the owners Francine and Norman Williams, our server a cute little strawberry blond Amy Van Wormer and the boys in the backroom that I didn't get to meet. If in Salem look this one up.
The Maui Grill -- Hawaiian style with a touch of Portuguese, high on personal service...
2535 25th Street SE (25th Street is on the west side of the Airport - Salem -- 503-364-2094
Wednesday, January 23, 2008
Heads up for 2/1/08 event...
I told you the other day that I would try and do a better job on my calender and this will help to redeem myself.
There is a really cool event at the end of the month that you all should be aware of. The Oregon Seafood & Wine Festival held in Portland each year is a good one for us in Oregon as it is held INDOORS and not in a tent. Heat and DRY is good.
It is a two day party starting on Friday 2/1/08 at 2:00 pm - 10:00 pm. Saturday it will open at noon and run until 9:00 pm. 50+ Oregon wineries and 15 seafood restaurants, along with dozens of other exhibitors inside 130,000 square feet of climate controlled space. Plenty of parking. Wine and food cooking demonstrations. Get there early either day and get a free wine glass (first 500).
It will keep you busy with 60 wineries, last I counted on their web site, and even more food and other "stuff" to visit. Put on your best walking or running shoes as it is a big room. If you were at the Salem event earlier this month you will be in a building that is three times larger.
To get more information and tickets contact, Sean Guard sean@eventsnw.net or take a look at there web site http://www.oregonseafoodfestival.com/
It is at the Oregon Convention Center, 777 NE MLK Jr. Blvd. in Portland, phone 360-210-5275.
I will talk a bit more about this in a day or two, it is a GREAT event and will draw a good sized crowd.
Now I feel better.... at least you have a decent heads up on this one.
There is a really cool event at the end of the month that you all should be aware of. The Oregon Seafood & Wine Festival held in Portland each year is a good one for us in Oregon as it is held INDOORS and not in a tent. Heat and DRY is good.
It is a two day party starting on Friday 2/1/08 at 2:00 pm - 10:00 pm. Saturday it will open at noon and run until 9:00 pm. 50+ Oregon wineries and 15 seafood restaurants, along with dozens of other exhibitors inside 130,000 square feet of climate controlled space. Plenty of parking. Wine and food cooking demonstrations. Get there early either day and get a free wine glass (first 500).
It will keep you busy with 60 wineries, last I counted on their web site, and even more food and other "stuff" to visit. Put on your best walking or running shoes as it is a big room. If you were at the Salem event earlier this month you will be in a building that is three times larger.
To get more information and tickets contact, Sean Guard sean@eventsnw.net or take a look at there web site http://www.oregonseafoodfestival.com/
It is at the Oregon Convention Center, 777 NE MLK Jr. Blvd. in Portland, phone 360-210-5275.
I will talk a bit more about this in a day or two, it is a GREAT event and will draw a good sized crowd.
Now I feel better.... at least you have a decent heads up on this one.
Tuesday, January 22, 2008
Do you "really" read all that STUFF on the labels??
I know that you read all that very important information on the side of the cereal box that tells you about how good or bad this food will be for you and your family. If that were true we would all be eating oatmeal and there would be a lot less confusion on the cereal isle.
Well hang on to your corkscrew because the Feds are bored and looking for some more citizens to annoy and the wine industry is next. Some of the interest in mandatory labeling for alcoholic beverages stems from the ongoing U.S. weight and obesity concerns according to the Trade and Tax Bureau which is the federal agency responsible for this proposal.
Several of the wineries contacted about this idea have some opinions. "I haven't read too much about this yet, but my initial reaction is that it would be interesting to see the carbohydrate content of wine. I do foresee the labels becoming more cumbersome," said Chris Luby, head winemaker at Cherry Hill Vineyards in Rickreall. Eric Rogers, business manager for Eola Hills Winery, also in Rickreall, is convinced the labels will cost more money. He's also aggravated by the government's insistence on regulating and controlling every aspect of his business.
According to their literature, small containers (50 ml) would be exempt from the "Serving Facts" panel requirement, but would be required to disclose the information in linear fashion.There are other potential exemptions. In the past the TTB has waived labeling requirements for very small businesses that can demonstrate a tiny market share. Overall, however, the Oregon wine industry is going to have to apply its collective creativity to packing more information into already cramped real estate.
When the proposed labeling changes do become final, the TTB will allow a three-year period for the companies to comply with the regulation. That will allow for all labels in stock to be expended and new ones with the information required phased in.
The general opinion about this is reflected in these thoughts from Eric Rogers, "When you're drinking a bottle of wine you're not too concerned about the nutritional aspects, and there isn't any real variation from one wine to the next. A sweet wine might have a few more calories than a dry wine, but overall there isn't much difference. It seems ridiculous. It's just more government, more government, more government."
You will have your chance to voice your opinion as the TTB is taking the citizen's input until January 27.
Try this address www.ttb.gov I went there and there has to be somewhere you can lodge your opinion, however I didn't find it.
Well hang on to your corkscrew because the Feds are bored and looking for some more citizens to annoy and the wine industry is next. Some of the interest in mandatory labeling for alcoholic beverages stems from the ongoing U.S. weight and obesity concerns according to the Trade and Tax Bureau which is the federal agency responsible for this proposal.
Several of the wineries contacted about this idea have some opinions. "I haven't read too much about this yet, but my initial reaction is that it would be interesting to see the carbohydrate content of wine. I do foresee the labels becoming more cumbersome," said Chris Luby, head winemaker at Cherry Hill Vineyards in Rickreall. Eric Rogers, business manager for Eola Hills Winery, also in Rickreall, is convinced the labels will cost more money. He's also aggravated by the government's insistence on regulating and controlling every aspect of his business.
According to their literature, small containers (50 ml) would be exempt from the "Serving Facts" panel requirement, but would be required to disclose the information in linear fashion.There are other potential exemptions. In the past the TTB has waived labeling requirements for very small businesses that can demonstrate a tiny market share. Overall, however, the Oregon wine industry is going to have to apply its collective creativity to packing more information into already cramped real estate.
When the proposed labeling changes do become final, the TTB will allow a three-year period for the companies to comply with the regulation. That will allow for all labels in stock to be expended and new ones with the information required phased in.
The general opinion about this is reflected in these thoughts from Eric Rogers, "When you're drinking a bottle of wine you're not too concerned about the nutritional aspects, and there isn't any real variation from one wine to the next. A sweet wine might have a few more calories than a dry wine, but overall there isn't much difference. It seems ridiculous. It's just more government, more government, more government."
You will have your chance to voice your opinion as the TTB is taking the citizen's input until January 27.
Try this address www.ttb.gov I went there and there has to be somewhere you can lodge your opinion, however I didn't find it.
Monday, January 21, 2008
Oregon wine goes European, today in the UK
Who said .... there is nothing new in the newspaper, an IDIOT I'm sure. There are millions, no probably billions that grab the paper every morning as I do.
Well this AM I found some interesting news in the back sections that some might have missed.
Today in London England there are folks lining up to have a taste of what we have down the road. A great Pinot Noir or a fine Cabernet Sauvignon. Not to slight any of other greats, I love you all.
A story in the local paper from the Associated Press reports that through a 200K federal trade grant, about three dozen wineries from the two states (OR & WA) will host a daylong professional tasting and education session Monday for restaurateurs, wine-shop owners and, importantly, the United Kingdom's internationally influential wine writers. Now that is a use of our tax money that will get little complaint from me and hopefully you too.
An interesting note from the financial page tells us the weaker dollar is making American wines more affordable abroad. Add to that fact the United Kingdom is a $20 billion wine market and It looks like we all need to offer our best luck to the Oregon group.
When Ted Farthing, Oregon Wine Board executive director was asked recently about the viability of this trip to London he stated, "You can't be a viable international brand without representation there." Two years ago, wines from 11 of Oregon's 350 commercial wineries were distributed in the U.K. That number has doubled and is growing.
Montinore Estate in Forest Grove, Elk Cove Vineyards in Gaston, A to Z Winery in Dundee are beginning to look abroad, and will be represented in London.
A to Z Winery's first 500-case shipment to the U.K. is barely a dent in its annual 130,000-case production, but they are not putting all their eggs in the European basket. . Deb Hatcher, a principal in the winery, said other international markets, such as Japan, Canada, South Korea and India, may be more lucrative. "But this is all about building relationships and being in this for the long term" Hatcher said.
The operation of the wine industry in Oregon is changing on a daily basis. We have grown ten fold since the mid seventies, from 32 bonded wineries then to over 350 and growing today. What this has done is broaden the industry and provided for much larger production wineries, larger investments in real estate, more vines on the wire and larger grape harvest.
However small crops in 2004 and 2005 left many wineries scrambling just to meet domestic distribution contracts. Some closed their tastings rooms or opened them only by appointment.
Harvests picked up in 2006 and 2007, meaning wineries can further age wines before shipping and use some of the surplus to explore new markets. This built the need for a limited number of Oregon wineries to explore areas to sell this lovely product in. It is the natural evolution for our "light to emerge from under the basket" and looking at international markets is the next logical step.
Consolidation of major U.S. wine distributors means a handful of them ship nearly 80 percent of the nation's domestic production. Small wineries, lacking volume and name recognition, face long odds but are far from being out of the market.
We are in the information generation and that puts the "little guy" toe to toe with the giant. There will always be a need for the "giants" to get the word out to the world that we are champions at what we do. We need the Willamette Valley Vinyards to promote our Pinot Noir on TV sitcoms, the late night talk shows and many thanks for their efforts. That has put us all on the map and gives the smaller boutique winery an even footing by building a "better" or more unique mouse trap. Not everyone uses cheese on the trap some use peanut butter. My point is both are food products and grapes are too. But the wine "trap" is in the mouth of the one that makes the purchase and that is because they like the taste, not what is on label.
The "little guy" can then coat-tail the giant and with a creative use of any and all forms of communication not withstanding what you are doing at this minute. It costs very little, in fact almost nothing to send your message around the world in a split second.
All it takes is some thought and that only takes effort. It is up to you to put forth that effort, I'm trying and I hope you do too.
Well this AM I found some interesting news in the back sections that some might have missed.
Today in London England there are folks lining up to have a taste of what we have down the road. A great Pinot Noir or a fine Cabernet Sauvignon. Not to slight any of other greats, I love you all.
A story in the local paper from the Associated Press reports that through a 200K federal trade grant, about three dozen wineries from the two states (OR & WA) will host a daylong professional tasting and education session Monday for restaurateurs, wine-shop owners and, importantly, the United Kingdom's internationally influential wine writers. Now that is a use of our tax money that will get little complaint from me and hopefully you too.
An interesting note from the financial page tells us the weaker dollar is making American wines more affordable abroad. Add to that fact the United Kingdom is a $20 billion wine market and It looks like we all need to offer our best luck to the Oregon group.
When Ted Farthing, Oregon Wine Board executive director was asked recently about the viability of this trip to London he stated, "You can't be a viable international brand without representation there." Two years ago, wines from 11 of Oregon's 350 commercial wineries were distributed in the U.K. That number has doubled and is growing.
Montinore Estate in Forest Grove, Elk Cove Vineyards in Gaston, A to Z Winery in Dundee are beginning to look abroad, and will be represented in London.
A to Z Winery's first 500-case shipment to the U.K. is barely a dent in its annual 130,000-case production, but they are not putting all their eggs in the European basket. . Deb Hatcher, a principal in the winery, said other international markets, such as Japan, Canada, South Korea and India, may be more lucrative. "But this is all about building relationships and being in this for the long term" Hatcher said.
The operation of the wine industry in Oregon is changing on a daily basis. We have grown ten fold since the mid seventies, from 32 bonded wineries then to over 350 and growing today. What this has done is broaden the industry and provided for much larger production wineries, larger investments in real estate, more vines on the wire and larger grape harvest.
However small crops in 2004 and 2005 left many wineries scrambling just to meet domestic distribution contracts. Some closed their tastings rooms or opened them only by appointment.
Harvests picked up in 2006 and 2007, meaning wineries can further age wines before shipping and use some of the surplus to explore new markets. This built the need for a limited number of Oregon wineries to explore areas to sell this lovely product in. It is the natural evolution for our "light to emerge from under the basket" and looking at international markets is the next logical step.
Consolidation of major U.S. wine distributors means a handful of them ship nearly 80 percent of the nation's domestic production. Small wineries, lacking volume and name recognition, face long odds but are far from being out of the market.
We are in the information generation and that puts the "little guy" toe to toe with the giant. There will always be a need for the "giants" to get the word out to the world that we are champions at what we do. We need the Willamette Valley Vinyards to promote our Pinot Noir on TV sitcoms, the late night talk shows and many thanks for their efforts. That has put us all on the map and gives the smaller boutique winery an even footing by building a "better" or more unique mouse trap. Not everyone uses cheese on the trap some use peanut butter. My point is both are food products and grapes are too. But the wine "trap" is in the mouth of the one that makes the purchase and that is because they like the taste, not what is on label.
The "little guy" can then coat-tail the giant and with a creative use of any and all forms of communication not withstanding what you are doing at this minute. It costs very little, in fact almost nothing to send your message around the world in a split second.
All it takes is some thought and that only takes effort. It is up to you to put forth that effort, I'm trying and I hope you do too.
Saturday, January 19, 2008
Day ?? Well it's getting old - Today we hit W.V.V.
The thought hit me this afternoon that if I keep the Day thing going in the title you are all going to wonder what went wrong when I forget the number of the day. The worst that could happen is that I run out of something to say... not possible? Well you may be correct. In the future I will title what we are doing and let the computer keep track of the date.
I am really going to have to get ahead of the calender of events so I can give you all a better heads up on what is happening. Yesterday my wife mentioned that Willamette Valley Vineyards was hosting a two day event today and tomorrow featuring some of the fine seafood from the Oregon coast. Mo's famous clam chowder is going to be served as well as fresh Dungeness Crab. Add to this the availability of WVV fine wines to wash it all down is to tempting to pass up.
We had some other appointments earlier in the day so we arrived at the winery about an hour and a half before closing. Not really a bad idea but the drawback is the music had finished. The food was aplenty and the wine at a reasonable price.
they offered either a whole crab ($17.95) or a half ($12.95) in the shell with a good coleslaw and garlic cheese bread. Clam chowder was available in three sizes, the Cannon Bowl ($8.00) a bread bowl and a large ($5.95) and small ($3.95) A few other items are on the menu, Grilled Shrimp Skewer ($2.00) Bay Shrimp Cocktail ($4.95) and a side of Garlic Bread ($1.00)
We took the half crab, added a shrimp cocktail and paired it all with a delicious 2003 Griffin Creek Viognier at $5 a glass or $25 a bottle. You will have to shell the crab yourself but that is the fun of this event. Messy but they are ready for you with plenty of tools on hand to get the job done.
Give yourself at least an hour and a half to get filled up.
Willamette Valley Vineyards
8800 Enchanted Way - Turner OR (just 1 mile south of Salem)
1-800-344-9463
I am really going to have to get ahead of the calender of events so I can give you all a better heads up on what is happening. Yesterday my wife mentioned that Willamette Valley Vineyards was hosting a two day event today and tomorrow featuring some of the fine seafood from the Oregon coast. Mo's famous clam chowder is going to be served as well as fresh Dungeness Crab. Add to this the availability of WVV fine wines to wash it all down is to tempting to pass up.
We had some other appointments earlier in the day so we arrived at the winery about an hour and a half before closing. Not really a bad idea but the drawback is the music had finished. The food was aplenty and the wine at a reasonable price.
they offered either a whole crab ($17.95) or a half ($12.95) in the shell with a good coleslaw and garlic cheese bread. Clam chowder was available in three sizes, the Cannon Bowl ($8.00) a bread bowl and a large ($5.95) and small ($3.95) A few other items are on the menu, Grilled Shrimp Skewer ($2.00) Bay Shrimp Cocktail ($4.95) and a side of Garlic Bread ($1.00)
We took the half crab, added a shrimp cocktail and paired it all with a delicious 2003 Griffin Creek Viognier at $5 a glass or $25 a bottle. You will have to shell the crab yourself but that is the fun of this event. Messy but they are ready for you with plenty of tools on hand to get the job done.
Give yourself at least an hour and a half to get filled up.
Willamette Valley Vineyards
8800 Enchanted Way - Turner OR (just 1 mile south of Salem)
1-800-344-9463
Day #4 more tasting at the festival
To continue with some more of the wineries that we visited on last Sunday.
While at Silvan Ridge and our pleasant time with Angela we tried a couple of more wines, you know you can't fly very well on one wing. They have a Early Muscat (06) that took Shirley's fancy and I really enjoyed their standard Riesling a smooth 2006 from Hinman made with a little over 50% of Washington grapes. Still given that it is good.
We stopped by Mia Sonatina Cellars and I found out that they will also be at the Portland Wine and Seafood Festival as well as McMinville, Astoria and Newport. They had a back up of tasters so we moved on and let them greet some new friends.
Next stop was one winery that I have been curious about for a long time, Maragas Winery located in central Oregon in Culver which is just a bit north Smith Rock on highway 97. It has always been a bit of a puzzle to me why one would make wine that far away from the vineyards. I found the answer, Doug is just a bit "off" the center line. He makes a good wine and has some "far out" labels that are a throwback to the 60's. When in Bend be sure to visit their tasting room at 643 Colorado Ave. The hours are daily noon to five, or call 541-330-0919.
When looking over the list of wineries we wanted to be sure to stop by Sea Mist Winery and taste their selection of cranberry wines. I get several inquires to the website about berry wines and have tasted Honeywood's selection and need to add these folks to the library. It is a fact that cranberry is good for you and the folks at Sea Mist have made it very tasty. They have one that is almost a sparkling, be sure to have a taste if you see them down the road on the festival circuit or stop by the winery in Bandon.
While chatting with the folks at Barking Frog they showed me something new, their glass stoppers that are from Europe. These are really cool and a great replacement for cork. I have never been a big fan of cork if other options are available and this day and age there are several. These glass stoppers are really recyclable and worth having around. They have some tasty current releases and I recommend the 2006 Sangiovese with a lot of berry flavors, the 2006 Syrah is a beautiful deep purple with hints of coffee and smoke. The one to grab and take home is the 2006 Syrah Dulcis in the ice wine style, though not frozen on the vine is smooth and sensuously sweet. A great wine to celebrate Valentines Day next month.
Well it is getting late, Shirley and I were out and about tonight visiting some of our favorite haunts and caught some great music along the way. I will be back later....
While at Silvan Ridge and our pleasant time with Angela we tried a couple of more wines, you know you can't fly very well on one wing. They have a Early Muscat (06) that took Shirley's fancy and I really enjoyed their standard Riesling a smooth 2006 from Hinman made with a little over 50% of Washington grapes. Still given that it is good.
We stopped by Mia Sonatina Cellars and I found out that they will also be at the Portland Wine and Seafood Festival as well as McMinville, Astoria and Newport. They had a back up of tasters so we moved on and let them greet some new friends.
Next stop was one winery that I have been curious about for a long time, Maragas Winery located in central Oregon in Culver which is just a bit north Smith Rock on highway 97. It has always been a bit of a puzzle to me why one would make wine that far away from the vineyards. I found the answer, Doug is just a bit "off" the center line. He makes a good wine and has some "far out" labels that are a throwback to the 60's. When in Bend be sure to visit their tasting room at 643 Colorado Ave. The hours are daily noon to five, or call 541-330-0919.
When looking over the list of wineries we wanted to be sure to stop by Sea Mist Winery and taste their selection of cranberry wines. I get several inquires to the website about berry wines and have tasted Honeywood's selection and need to add these folks to the library. It is a fact that cranberry is good for you and the folks at Sea Mist have made it very tasty. They have one that is almost a sparkling, be sure to have a taste if you see them down the road on the festival circuit or stop by the winery in Bandon.
While chatting with the folks at Barking Frog they showed me something new, their glass stoppers that are from Europe. These are really cool and a great replacement for cork. I have never been a big fan of cork if other options are available and this day and age there are several. These glass stoppers are really recyclable and worth having around. They have some tasty current releases and I recommend the 2006 Sangiovese with a lot of berry flavors, the 2006 Syrah is a beautiful deep purple with hints of coffee and smoke. The one to grab and take home is the 2006 Syrah Dulcis in the ice wine style, though not frozen on the vine is smooth and sensuously sweet. A great wine to celebrate Valentines Day next month.
Well it is getting late, Shirley and I were out and about tonight visiting some of our favorite haunts and caught some great music along the way. I will be back later....
Thursday, January 17, 2008
Day #3 What was good... well... everything
Shirley and I had a fun time on Sunday meeting several of the winery owners and tasting some of their efforts. The event organizer claimed to have over 40 wineries, but you can see below that we found their claim a bit short of that.
37 wineries tasted at the 26th Oregon Wine & Food Festival, held in Salem last weekend. Barking Frog Winery, Newberg - Bradley Vineyards, Elkton - Cathedral Ridge Winery, Hood River Cubanisimo Vineyards, Salem - Dalla Vina Wines, Carlton - David Hill Vineyards, Forest Grove Duck Pond Cellars, Dundee - Girardet Wine Cellars, Roseburg -Hauer of the Dauen, Dayton Hawks View Winery, Carlton - Henry Estate Winery, Umpqua – Hill Crest Vineyard, Roseburg - Hip Chicks Do Wine, Portland - Honeywood Winery, Salem - Kristin Hill Winery, Amity - Maragas Winery, Bend - Marquam Hill Vineyards, Molalla - Marsh Anne Landing, Oakland - Melrose Vineyards, Roseburg - Namaste Vineyards, Dallas - Nehalem Bay Winery, Nehalem - Oak Knoll Winery, Hillsboro - Orchard Heights Winery, Salem - Palotai Vineyard & Winery, Roseburg - Purple Cow Vineyards, Forest Grove - River's Edge Winery, Elkton -Saginaw Vineyard, Cottage Grove - Secret House Winery, Veneta - Seufert Winery, McMinnville - Silvan Ridge/Hinman, Eugene - Silver Falls Vineyard, Sublimity - Vitis Ridge - Silverton Cellars, Silverton - Spangler Vineyards, Roseburg - Sweet Cheeks Winery, Eugene - Wasson Brothers Winery, Sandy - Wild Rose Vineyard, Winston - Willamette Valley Vineyards, Turner
Rivers Edge out of Elkton ( southern OR) was our first stop and a very informative. I garnered a lot of information as to the goings on in that area. Look for these folks at the upcoming Newport and McMinnville festivals.
A stop at Nehalem Bay Winery booth and a chat with Ray gave us a look at a great article that was printed in the Oregonian, 24th of November 2007.
A stop at Spangler Vineyards booth and a talk with Pat Spangler about a new release this spring. Their Petite Sirah should be ready about March/April and will be available at the tasting room in Roseburg. Pat is the incoming Vice President for the SOWA group.
A stop at Silvan Ridge/Hinman and a chat with Angela Bennett the tasting room manager was fun. She will be at the next few festivals too, Newport, McMinnville and Astoria. If you get into the Eugene area be sure to stop by for a taste. They have a large selection great wines.
A turn around the corner and a stop at Secret House Winery got my attention. They have a new dessert wine that is a MUST have. Vinotaboo, it will be worth the trouble to get. Only 150 cases but a killer .... I would say a Port. If you know anything about Veneta and its reputation this wine will not disappoint.
I will have some more "tasty" thoughts in about 24.... TASTY thoughts that is funny.... more so after a glass of TABOO....
37 wineries tasted at the 26th Oregon Wine & Food Festival, held in Salem last weekend. Barking Frog Winery, Newberg - Bradley Vineyards, Elkton - Cathedral Ridge Winery, Hood River Cubanisimo Vineyards, Salem - Dalla Vina Wines, Carlton - David Hill Vineyards, Forest Grove Duck Pond Cellars, Dundee - Girardet Wine Cellars, Roseburg -Hauer of the Dauen, Dayton Hawks View Winery, Carlton - Henry Estate Winery, Umpqua – Hill Crest Vineyard, Roseburg - Hip Chicks Do Wine, Portland - Honeywood Winery, Salem - Kristin Hill Winery, Amity - Maragas Winery, Bend - Marquam Hill Vineyards, Molalla - Marsh Anne Landing, Oakland - Melrose Vineyards, Roseburg - Namaste Vineyards, Dallas - Nehalem Bay Winery, Nehalem - Oak Knoll Winery, Hillsboro - Orchard Heights Winery, Salem - Palotai Vineyard & Winery, Roseburg - Purple Cow Vineyards, Forest Grove - River's Edge Winery, Elkton -Saginaw Vineyard, Cottage Grove - Secret House Winery, Veneta - Seufert Winery, McMinnville - Silvan Ridge/Hinman, Eugene - Silver Falls Vineyard, Sublimity - Vitis Ridge - Silverton Cellars, Silverton - Spangler Vineyards, Roseburg - Sweet Cheeks Winery, Eugene - Wasson Brothers Winery, Sandy - Wild Rose Vineyard, Winston - Willamette Valley Vineyards, Turner
Rivers Edge out of Elkton ( southern OR) was our first stop and a very informative. I garnered a lot of information as to the goings on in that area. Look for these folks at the upcoming Newport and McMinnville festivals.
A stop at Nehalem Bay Winery booth and a chat with Ray gave us a look at a great article that was printed in the Oregonian, 24th of November 2007.
A stop at Spangler Vineyards booth and a talk with Pat Spangler about a new release this spring. Their Petite Sirah should be ready about March/April and will be available at the tasting room in Roseburg. Pat is the incoming Vice President for the SOWA group.
A stop at Silvan Ridge/Hinman and a chat with Angela Bennett the tasting room manager was fun. She will be at the next few festivals too, Newport, McMinnville and Astoria. If you get into the Eugene area be sure to stop by for a taste. They have a large selection great wines.
A turn around the corner and a stop at Secret House Winery got my attention. They have a new dessert wine that is a MUST have. Vinotaboo, it will be worth the trouble to get. Only 150 cases but a killer .... I would say a Port. If you know anything about Veneta and its reputation this wine will not disappoint.
I will have some more "tasty" thoughts in about 24.... TASTY thoughts that is funny.... more so after a glass of TABOO....
Wednesday, January 16, 2008
Day #2 Who won the competition in Salem
As promised today I'll talk about the winners of the 26th Oregon Wine & Food Festival wine competition.
I can tell you that the judging was based on bouquet, taste, and color. The categories were Pinot Noir, Red, White, Dessert and Speciality. I can't comment on the quality of the judges as the event organizer, Excel Marketing and Events LLC does not release that information and that makes me wonder. Just how was the selection really made? a dart board?
When I produced the same event (1995-2000) I always let the wineries know who was doing the judging. The event at that time was a fundraising effort for the local Catholic churches in Salem. I had a lot of fun with the wine competition by having the Priests from several surrounding area churches forming a panel and having them do the tasting. It was done on stage, after a private tasting session and the judges had to announce their choices using a points system. Of course it was a blind tasting and it was done by the type of wine. This system was great fun for the crowd with a lot of support from each Priests congregation. (it didn't hurt the gate either)
Anyway back to story at hand.
Pinot Noir ----------------------------------------
Gold Medal
Dalla Vina Vineyards Best of Show
(06) Pinot Noir
Silver Medal
Purple Cow Vineyards
(06) Pinot Noir
Bronze Medal
Duck Pond Cellars
(06) Pinot Noir
Red -----------------------------------------------
Gold Medal
Barking Frog Winery
(06) Syrah
Silver Medal
Spangler Vineyards
(05) Cabernet Sauvignon
Bronze Medal
Silverton Cellars/Vitis Ridge
(06) Marechal Foch
White ---------------------------------------------
Gold Medal
Silver Falls Vineyards
(06) Silver Mist
Silver Medal
Henry Estate Winery
(06) Riesling
Bronze Medal
Silver Falls Vineyards
(06) Reserve Chardonnay
Dessert --------------------------------------------
Gold Medal
Seufert Winery
Late Harvest Bella
Silver Medal
Silverton Cellars/Vitis Ridge
(05) Pinot Gris Grifio D'Oro
Bronze Medal
Spangler Vineyards
(06) Chardonnay
Speciality ------------------------------------------
Gold Medal
Silvan Ridge/Hinman Vineyards
06 Early Mascat/Sparkling
Silver Medal
Cubanisimo Vineyards
(06) Pinot Noir-Rose
Bronze Medal
Silver Falls Vineyards
(06) Rose
Okay for today, the next report will be on what Shirley (my lovely wife) and I tasted on Sunday and why we are telling you about that.
I can tell you that the judging was based on bouquet, taste, and color. The categories were Pinot Noir, Red, White, Dessert and Speciality. I can't comment on the quality of the judges as the event organizer, Excel Marketing and Events LLC does not release that information and that makes me wonder. Just how was the selection really made? a dart board?
When I produced the same event (1995-2000) I always let the wineries know who was doing the judging. The event at that time was a fundraising effort for the local Catholic churches in Salem. I had a lot of fun with the wine competition by having the Priests from several surrounding area churches forming a panel and having them do the tasting. It was done on stage, after a private tasting session and the judges had to announce their choices using a points system. Of course it was a blind tasting and it was done by the type of wine. This system was great fun for the crowd with a lot of support from each Priests congregation. (it didn't hurt the gate either)
Anyway back to story at hand.
Pinot Noir ----------------------------------------
Gold Medal
Dalla Vina Vineyards Best of Show
(06) Pinot Noir
Silver Medal
Purple Cow Vineyards
(06) Pinot Noir
Bronze Medal
Duck Pond Cellars
(06) Pinot Noir
Red -----------------------------------------------
Gold Medal
Barking Frog Winery
(06) Syrah
Silver Medal
Spangler Vineyards
(05) Cabernet Sauvignon
Bronze Medal
Silverton Cellars/Vitis Ridge
(06) Marechal Foch
White ---------------------------------------------
Gold Medal
Silver Falls Vineyards
(06) Silver Mist
Silver Medal
Henry Estate Winery
(06) Riesling
Bronze Medal
Silver Falls Vineyards
(06) Reserve Chardonnay
Dessert --------------------------------------------
Gold Medal
Seufert Winery
Late Harvest Bella
Silver Medal
Silverton Cellars/Vitis Ridge
(05) Pinot Gris Grifio D'Oro
Bronze Medal
Spangler Vineyards
(06) Chardonnay
Speciality ------------------------------------------
Gold Medal
Silvan Ridge/Hinman Vineyards
06 Early Mascat/Sparkling
Silver Medal
Cubanisimo Vineyards
(06) Pinot Noir-Rose
Bronze Medal
Silver Falls Vineyards
(06) Rose
Okay for today, the next report will be on what Shirley (my lovely wife) and I tasted on Sunday and why we are telling you about that.
Tuesday, January 15, 2008
Day #1 and the five W's
WHO:
My name is Jim and I am the Editor/Owner of www.oregonwine.com
WHAT:
That web site is dedicated to ALL that is Oregon wine, from the vine to the table and more.
WHERE:
Well... Oregon and all of Oregon. Me I'm kinda in the middle of it all in Salem, the Capitol City.
WHEN:
I will try to keep it fresh and post my thoughts and findings on daily schedule.... good Lord willing.
WHY:
Not the easiest 'W' to answer. I could be truthful and say it is because we have the best wines in the world, my opinion. I could say that I just want to share my thoughts with you all and have you be amazed (oh ya) by my brilliance.
But I think that I want to educate you and hopefully your friends about the best kept secret in the wine making industry, Oregon. Not only do we make great wines here but we have some of the finest scenery, prettiest sunrises/sunsets, cleanest beaches, tallest mountains, deepest lakes, and friendliest folks in this big beautiful country.
I want to tell you what is happening at the wineries, how to get there and what may be happening along the way.
First informational installment in the next 24 will be about the Oregon Wine and Food Festival, just held this last weekend and who won what prize in the wine judging.
My name is Jim and I am the Editor/Owner of www.oregonwine.com
WHAT:
That web site is dedicated to ALL that is Oregon wine, from the vine to the table and more.
WHERE:
Well... Oregon and all of Oregon. Me I'm kinda in the middle of it all in Salem, the Capitol City.
WHEN:
I will try to keep it fresh and post my thoughts and findings on daily schedule.... good Lord willing.
WHY:
Not the easiest 'W' to answer. I could be truthful and say it is because we have the best wines in the world, my opinion. I could say that I just want to share my thoughts with you all and have you be amazed (oh ya) by my brilliance.
But I think that I want to educate you and hopefully your friends about the best kept secret in the wine making industry, Oregon. Not only do we make great wines here but we have some of the finest scenery, prettiest sunrises/sunsets, cleanest beaches, tallest mountains, deepest lakes, and friendliest folks in this big beautiful country.
I want to tell you what is happening at the wineries, how to get there and what may be happening along the way.
First informational installment in the next 24 will be about the Oregon Wine and Food Festival, just held this last weekend and who won what prize in the wine judging.
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