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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...

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Vino 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...

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Jack 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,...

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Pioneer 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...

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Living 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...

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Oregon’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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