Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
- Okanagan Winery Visit: Quail’s Gate Dry Riesling Wine Tasting
- Cheers to Fall Wine Review: 2012 Hermitage by M Chapoutier Monier de la Sizeranne
- Okanagan Winery Visit: O’Rourke’s Peak Cellars Wine Review Chardonnay
- Homemade Wine Review: My Own Field Blend And 2019 Harvest Report
- Video Wine Review: Fratelli Perata Tre Sorelle Cabernet Blend Paso Robles 2010
Munching Vidal Blanc on Keuka Lake, New York
Tag Archives: oregon wine
2019’s harvest did not go as planned. Still, I managed to squeeze out a wine from my backyard experiment vines. Watch my review of it here: Continue reading
JancisRobinson.com recently finished their summer 2020 Wine Writing Competition (WWC20) and published 75 entries on Sustainability Heroes in the wine industry. I was honored to have all three of my submissions published. Although, I did not win the final, one made it onto the shortlist. For your re-reading pleasure, I will re-publish each over the following days.
If sustainability needs mascots, Nate Ready and China Tresemer would fit perfectly. In floppy hats, with Nate’s druidical beard and China’s proud grin, they grow the most complete whole farm vineyard on Oregon’s northern fringe: the Columbia Gorge. Their minimal approach at Hiyu Wine Farm makes Biodynamics look conventional. Here, native plants grow higher than vines, animals seem to do more work than people, and you almost forget this is viticulture. Nate admits that they are “trying to nudge the system as close as possible to a wild system, and it isn’t a wild system, but we try to make agriculture look a little more like nature”.Any visit confirms this. Continue reading
We in the West with more money than sense have made religion out of things local. Like buying indulgences, that carrot at your farmer’s market or grandma’s un-labeled jam makes us feel like we have done our part.
Delicious or dangerous, buying local frees us of our carbon-footprint guilt.
OK, directing money back into the native economy slices out the middle-person. Yes, things grown from the same soil, sun, waters, and hands tend to synchronize well with similar products (see terroir). Continue reading