Making wine the Wright way
The right way to make wine for Scott Paul Wright is through the gentle handling of Pinot Noir grapes and minimalist intervention. This includes avoiding some of the modern techniques like killing the...
View ArticleVino in the city
For some fascinating perspective on Oregon’s past, present and future, we turned to Lisa Shara Hall, a wine industry writer and a senior editor for Wine Business Monthly. On Saturday, Lisa shared...
View ArticleJack Knows Fungi
Chef Jack Czarnecki knows a thing or two about truffles and mushrooms. He’s written books on the subject, including a James Beard award winner, and he also opened the Joel Palmer House in Dayton,...
View ArticlePioneer spirit
When talking to one of Oregon’s original wine growers, I learned something about the human pioneering spirit, namely that it never diminishes. Dick Erath started selling Oregon wine from a card table...
View ArticleLiving the dream
By his own reckoning, Chris Czarnecki, executive chef at the Joel Palmer House in Dayton, Oregon, is “living the dream.” He can’t imagine anything else he’d rather do than head the kitchen in a fine...
View ArticleOregon’s smallest production facility
We’ve been following the story of Jim Day for a few years now. He started out making his wine in borrowed corners of Corvallis-area wineries. He had his garage bonded as a storage facility last year,...
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