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Pour Favor
By Greg Norton Oregon wines consistently draw recognition for their high quality. You can compare the characteristics of numerous bottles by consulting reviews and ratings available on various websites and publications, including this one. But if you want to know which Willamette Valley tasting room is family-friendly, you’re on your own. For the second year, the Cellar Stars Awards aim to bridge this data gap. In April, more than 50 industry professionals and friends gathered at Abbey Road Farm for a happy-hour awards ceremony celebrating quality hospitality programs across the Valley. Nominated by industry peers last fall, three finalists were named in each of 20 categories. The public voted for the finalists in February. As the winners were feted, attendees swirled Abbey Road’s wines alongside a generously loaded charcuterie table from Bellyful Catering Company. “It was incredible to see our industry come together to celebrate the hospitality programs t
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Showing Up
By Michele Francisco, OWP editor For two years during college, I lived next to Mrs. Holmes. She was in her 70s (or maybe 80s) and had spent more than 40 years in her Westwood apartment. Most days, she planned a single outing: bank, grocery store, dress shop, pharmacy or lunch with a friend. As a young college student juggling classes, writing papers and working a part-time job, I was a little jealous of Mrs. Holmes’ schedule. As my parents grow older, I find they need more help navigating daily life. With less energy, everyday tasks feel almost monumental in scale. I realize now, Mrs. Holmes had developed a rhythm and routine to match her stamina. I’m visiting them in California right now. My time here is always busy. I accompany my parents to their medical appointments, help automate their finances so bills are paid on time, declutter and sort through what seems like a metric ton of paperwork and mail. All while managing my own work and responsibilities. I&rsqu
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May 2026 Cellar Selects: These Gris are the Bees Knees
Ridgecrest 2024 Old Vine Estate Pinot Gris, Ridgecrest Vineyard, Ribbon Ridge (panel pick) Commanding aromatics entice with lime zest, fresh rain and dusty minerality framed by a core of green pineapple. Bright citrus energy strikes the taste buds: lemon, lime and orange zest alongside gooseberry, starfruit and lemongrass. Lively acidity keeps everything in focus. $30 Illahe Vineyards 2025 Pinot Gris, Willamette Valley Bright and inviting on the nose, with lemon-lime citrus, petrichor and an unexpected lift of bubblegum and grilled lemon. The flavor profile shifts toward a softer register– pear, honeydew and Thompson grape support white flowers and a whisper of mint jelly. Crisp and clean with a long, refreshing ending. $23 Willamette Valley Vineyards 2024 Estate Pinot Gris, Willamette Valley Honeysuckle and Meyer lemon open over a bed of golden raisin, bay leaf and stony minerality. Flavors of quince and orange peel introduce coconut water, honeystick and a distinctive thread of
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Grand Dames
By Gail Oberst It’s no secret: Men often receive credit for accomplishments owed to their wives. Counted among them are the women who contributed to Oregon’s burgeoning wine industry. Oregon’s wine media, including this publication, has participated in that oversight– and this feature alone can't right it, but it's a start. Luckily for us, Oregon’s wine women didn’t need acknowledgement when establishing wineries or becoming winemakers and winegrowers. Picture a room filled with women, most in their 80s, a few nonagenarians, all vertical. Each had a hand in launching our state’s wine economy. This room, at Sokol Blosser Winery– perched on a hill supplying sweeping Willamette Valley vineyard vistas, with Mount Hood in the distance. It is a pre-spring day complete with bluebird skies and unseasonable sunshine. Ponder the hugs, stories and laughter shared by women who, in many cases, worked at professional jobs and raised children while also
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Cork Pop and the Bass Drop
By Paula Bandy Wine culture has long aligned itself with certain soundtracks. Jazz in the tasting room. Classical at the gala. Acoustic guitar on the patio during golden hour. These pairings feel natural because they reinforce a particular identity– wine as contemplative, refined, slightly elevated from everyday life. Something to be studied, appreciated, discussed quietly. Wine deserves that reverence. Karen Blixen, author of “Out of Africa,” published under the pseudonym Isak Dinesen, wrote that wine is “one of the most civilized things in the world and one of the most natural things of the world.” Music shares that same duality– instinctive and refined, bodily and cultural, moving easily between the raw and the composed. But culture shifts. Music shifts. And wine culture must decide whether it shifts with it. PARALLEL SYSTEMS From an anthropological perspective, both music and wine are social instruments– tools to organize space, mark time,
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The Spirit of Hospitality: Part Three
This is the final installment of the series. Part One of this story was published in December 2025 and Part Two ran in February 2026. By Luis Romero “How was it?” Joe asked Alma. “It was peaceful,” Alma replied, looking at the green of spring washed in sunlight outside the windows. “Mr. Hemmich was a great guy,” Joe said. “He really was. I am glad I got to know him better at the end.” Alma sighed. “I finished the calls for today’s appointments and updated the notes from yesterday’s visits,” Joe said, changing the subject. “Thank you, Joe,” Alma said sincerely as she walked to her office. “Your desk is less cluttered,” the stranger observed, looking at the flurries of dust revealed in the light coming through the window. Surprised by his appearance, Alma quipped, “Do you ever knock?!” “Joe has become quite the ambassador, and I see you were able to keep Carly after all.&rdqu
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Grilled Peach and Pinot Gris Summer Soup
Serves 2-3 INGREDIENTS 1 pound ripe peaches, halved and pitted 4 garlic cloves, roughly chopped 4 oz Pinot Gris 2–3 ounces mascarpone (depending on how creamy you want the soup) 1 lemon Salt, to taste Neutral oil (for cooking) For Garnish crème fraîche fresh basil, chopped 1 pint of raspberries, frozen overnight and “shattered” INSTRUCTIONS Preheat a grill or heat a cast-iron pan over medium-high heat. Lightly oil the surface. Place the peach halves cut-side down and cook until they develop caramelized grill marks or a deep golden sear, about 3-5 minutes. This step adds a smoky sweetness and complexity to the soup. Remove and roughly chop. In a medium saucepan, heat a small splash of oil over medium-low heat. Add the chopped garlic and cook gently for about 2 minutes, stirring often. Add the grilled peaches to the pan. Lightly mash them with a spoon to release their juices. Add the Pinot Gris and increase the heat slightly to medium. Let the wine simmer f
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A Natural Pairing
By Annelise Kelly Once a sleepy Washington college town, Walla Walla was best known for growing fruits, vegetables and grains, and the sweet onion that bears its name. In recent decades, folks realized that farmland could grow premium wine grapes. Today, the area boasts more than 120 wineries and dozens of restaurants; a transformation luring food and wine lovers to the town of 34,000 people. With its culinary and enology and viticulture programs, Walla Walla Community College, or WWCC, plays an active role in this flourishing environment. The two programs complement each other, as food and wine so naturally do, to the benefit of students in both. ORIGINS Two decades ago, as the college established its enology and viticulture program, it became clear the area could benefit from developing a culinary program as well. “When they were designing the facility for the enology program back in the early 2000s, a big question became ‘what do we need for the success of this as a wine
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An Extended Bloom
By Annelise Kelly High on a crest in the Dundee Hills, flanked by some of the Willamette Valley's most storied wineries– Archery Summit, Domaine Drouhin Oregon, Winter’s Hill Estate, Domaine Serene– sits White Rose Estate. Ensconced above sweeping views of the Valley, on a clear day, the distant silhouette of Mount Hood is visible. Since the winery’s first vintage in 2001, annual production has increased from a couple hundred cases to approximately 3,000 cases. Primarily from the estate's 14 acres, 10 planted with Pinot Noir, it also sources fruit from a selection of premier vineyards across the Northern Willamette Valley. The lineup focuses almost exclusively on Pinot Noir. ORIGINS After college in Southern California and years in the aerospace industry, owner Greg Sanders sought a new challenge. In 1995, he began viticulture and enology courses at UC Davis. Five years later, he purchased an existing 10-acre property known as White Rose Vineyard. Twenty-five ye
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Bass Lines and Grapevines
By Greg Norton Ron Berrett and Maggie Yuan were seeking a quieter place to raise their kids. Tired of the bustle of Los Angeles, the pair relocated to Oregon in 2009 and, two years later, purchased 20 acres in West Linn. Over time, a vineyard, winery and ballroom-sized hospitality space led to Festive Hill Winery’s opening last June. “We bought this property in 2011 but didn’t start planting vines until 2014,” Berrett recalls. Original plantings of Pinot Noir and Chardonnay were soon joined by Pinot Gris and Tempranillo. The most recent additions, Riesling and a small block of Gewürztraminer, increased the vineyard to 16 acres. The first Festive Hill vintage was 2017. A ROOM WITH A VIEW The property’s existing residence is tucked away behind a rise. Berrett remembers a day spent clearing the land of Himalayan blackberries, when he paused to admire the sunset from the top of the hill. “Why did they build the house over there?” he mused. &ld
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Crushing Old Models
By Patty Mamula Wine sales are declining nationwide. However, a promising solution for boosting wine sales and attracting new, especially younger, consumers has emerged. Wineries offering innovative wine club options are finding success. After attending a session on this topic at the recent Oregon Wine Symposium, I spoke with the panelists about creative wine clubs. “When you understand your customers, you sell more wine,” stated Andrew Kamphuis, president of Commerce7, a winery commerce platform. “Our software enhances the customer experience. Twenty years ago, if you made good wine, people visited your winery. Now, all Oregon wine is good. People visit for the experience.” Jen Cossey, general manager of Amity’s Brooks Wine, noted, “We are at an opportunistic point.” After joining Brooks in mid-2024, she observed, “The wine industry is undergoing rapid changes in buyer behavior and wine club participation. These shifts can be related to
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Uncorked Truth
By Aakanksha Agarwal You see these clichéd phrases everywhere. On mugs, Etsy merchandise and Instagram captions with thousands of likes: “Mommy needs wine.” “Wine because kids.” They read as humorous, but the premise is clear: parenting is exhausting, and wine is the relief. This idea– so familiar– is rarely questioned. But, in Oregon, for those building businesses around wine, the reality is far more specific. The “wine mom” trope didn’t originate from vineyards or tasting rooms. It began in social media parenting culture, where humor is quick and repeatable. Studies of social media and popular media have found “wine mom” culture frequently presents alcohol as a coping mechanism for the pressures of parenting while reinforcing simplified expectations of motherhood and normalizing drinking behaviors. At the same time, researchers note these jokes also function as a form of connection– mothers sharing experie
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Marking the Trail
By Paula Bandy The Applegate Valley mirrors the winding Applegate River, a tributary of the Rogue, flowing through Southern Oregon’s Siskiyou Mountains. Stretching roughly 50 miles from the California border to its confluence near Grants Pass, the Valley moves in gentle bends– oak-studded hills give way to vineyard rows, forested spaces open to pasture land. Long before the vines, this corridor was shaped by water, wildlife and the presence of Indigenous people; later, by gold seekers tracing the river upstream. Today, the Applegate Valley American Viticultural Area, or AVA, is where elevation, aspect and the river’s moderating influence create one of Oregon’s most diverse growing environments. The idea for new, unified signage began not with a formal directive, but during a membership brainstorming meeting of the Applegate Valley Vintners. “Our vision? Every winery would have the same sign,” recalls Rachael Martin, founder and winemaker of Red Lily
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My “Sideways” Moment
By Michele Francisco, OWP Editor Like it or not, “Sideways” wildly increased the popularity of Pinot Noir. Nearly 22 years later, Oregon’s most-planted variety continues riding the swell generated by the movie. I was living in Santa Barbara when it debuted at the Riviera Theatre, the town’s “artsy” movie house that screened alternative– and, often, low-budget– productions. While I adored the film, I think it was because I recognized all the locations. I didn’t drink much wine back then. “Sideways” stayed with me as my passion for wine grew over time. Beginning in the eastern, warmer stretches of Santa Barbara County’s Santa Ynez Valley, I started exploring the region’s wines. As my palate developed, I began drinking Pinot Noir from the cooler western Sta. Rita Hills, a designated growing region with distinct maritime breezes and lingering fog. One of the film’s main characters, Miles Raymond, played by
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Pinot’s Other Kid
By Michele Francisco There’s no question Pinot Noir has been quite prolific over the centuries. Coupled with Gouais Blanc, the pair has produced more than 20 unique grape varieties. Their most popular child here in Oregon is Chardonnay, but other siblings are starting to gain traction. One of them, Aligoté, is quietly finding a loyal following with both winegrowers and wine lovers. As Burgundy’s second-most-planted white grape, Aligoté has long been appreciated by the French for its citrusy, mineral-driven wines. The inaugural Aligoté Affair, hosted by Balsall Creek on Saturday, May 2, presents the ideal opportunity to sample the variety. A dozen Oregon producers will gather to share their interpretations of the high-acid grape. Much like its parent Pinot Noir, Aligoté reflects a certain terroir transparency. As for Aligoté’s Oregonian characteristics, expect citrus in the form of quince, kumquat, tangerine and kaffir lime. White pea
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Elevated Status
By Greg Norton A “nested AVA” might sound like something sought by a birdwatcher. In the U.S., the term refers to American Viticultural Areas, some within larger winegrowing appellations. Designated in July 2006, the Eola-Amity Hills, Willamette Valley’s fifth nested AVA, celebrates its 20th anniversary this year. SIZE MATTERS After the Willamette Valley AVA was established in 1983, wineries could more accurately indicate a wine’s origin. “Nobody had ever heard of the Willamette Valley at that point,” recalled Pat Dudley, Bethel Heights Vineyard co-founder and wife of Eola-Amity Hills petitioner Ted Casteel. “We were all busy trying to distinguish it from Oregon as an appellation.” The Willamette Valley AVA covers 3.5 million acres spanning over 100 miles from north to south. Soon after the turn of the 21st century, it became obvious more precise geographical distinctions were needed. “It’s really big,” Dudley continued,
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Tango and Terroir
By Paula Bandy Malbec has always carried a sense of movement. Born in Southwest France. Reinvented in Argentina. Malbec now thrives across our state’s varied landscapes¬– from Southern Oregon’s warm days and cool nights to the high desert edges of Snake River and the structured power of the Walla Walla Valley. It is a grape shaped by migration, adaptation and rhythm. Each spring in Portland, Malbec’s tempo becomes tangible. Striding into its fourth year, Malbec in the City has become one of Oregon’s most distinct wine gatherings. Founded by Argentine-born Juan Pablo Valot, known as JP, co-owner and winemaker of Valcan Cellars, the event places Malbec at center stage. And it does so with unapologetic energy. This is not a quiet, fussy tasting. Picture downtown energy meeting vineyard intention. Bold reds poured alongside live tango. Think structure, spice, dark fruit and music moving through the body as it does the entire room. “Here in the U.S.,
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April’s Fool
By Michele Francisco, OWP editor High alcohol, over-extracted, heavily oaked wines. Blech. My delicate, refined Northwest-centric palate is especially sensitive to these characteristics. As someone who struggles to maintain a poker face, I began to worry as my trip to Napa approached. Would my disdain be apparent with every sip? After a recent snowstorm prevented my companion from joining me, I considered canceling my appointments. However, as a lifelong student of wine, curiosity got the best of me. What I discovered surprised me. An impressive transformation has occurred since my last visit to Napa Valley. Winegrowers and makers favor a more restrained style rather than the big, bold wines popularized by critic Robert Parker. I found wines with more elegance and nuance. It’s as if Napa has taken a page from Oregon’s winemaking book. I was pleasantly surprised by what I tasted. Between my winery appointments and other tasting opportunities during the Wine Writers’ Sy