Archives for posts with tag: Pinot

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, and now it’s a full-fledged production facility. If you drive past this unassuming garage in a suburban neighborhood, you […]

read more

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 dining restaurant surrounded by the local bounty of the Willamette Valley, not to mention some of the most noted pinot […]

read more

When talking to one of Oregons 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 in his garage. Now he lives perched on a hill with a view of some of the most noted vineyards in the world, evidence of an industry that he helped to build.

read more

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, Oregon, where he created a fungi-centric menu to complement the region’s famous Pinos. We had a chance to talk with Jack […]

read more

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 thoughts on the challenges that new winemakers face as they enter the business in a saturated market during an economic downturn, and also […]

read more

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 wild yeast and using lab cultures, extended maceration, cold soaks and additions and subtractions of acids and enzymes. You’d think that this […]

read more