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ENTRIES OPEN FOR THE TWENTIETH FNB SAUVIGNON BLANC SA TOP 10
Entries are now open for the FNB Sauvignon Blanc SA Top 10, which celebrates its 20th edition in 2026. Presented by Sauvignon Blanc South Africa in partnership with title partner FNB and platinum partner Ever Solutions, the competition is South Africa’s only wine competition dedicated exclusively to Sauvignon Blanc. Since its inception, it has recognised […] The post ENTRIES OPEN FOR THE TWENTIETH FNB SAUVIGNON BLANC SA TOP 10 appeared first on Sauvignon Blanc South Africa .
fromSauvignon Blog 
videoMechanical Beat a $150 Electric?!
The ultimate juicer showdown! Mechanical juice squeezer vs the electric breville.
podcast· 21:53American Rosé: The Story of our Red, White, and Blush [Rebroadcast for America's 250th]
[originally aired May 26, 2023] This episode explores the history of American rosé wine culture and the events that led to the blush rush of the last three decades of the 20th century. When is it blush, when is it rosé? We tackle these questions in this story of America's pink kink or crush on the blush. Resources from this episode: Books: Exploring Wine, 3rd Edition, Kolpan, S. Smith, B., and Weiss, M. [The Culinary Institute of America] (2010) Oxford Companion to Wine, 4th Edition, Robinson, J. and Harding, J. (2015) Rosé: A Guide to the World's Most Versatile Wine, Morgan, J.(2005) Rosé Wine: The Guide to Drinking Pink, Simontetti-Bryan, J. (2017) Websites: Lodi Wine Commission: The Mystery of Zinfandel, Part 2 - The Long Strange Trip from Somewhere, Caparoso, R. (29 October 2013) https://www.lodiwine.com/index.cfm?method=blog.blogdrilldown&blogEntryID=657B5FB6-9AC5-B1B2-7171-E8506853BD2E Los Angeles Magazine: A Brief History of White Zin - Why the wine that aficionados love to hate
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Shady happenings
It was a mix of sunshine and showers on the mid-May weekend in Kilkenny, so it's just as well the motorised awnings over the beer garden of Sullivan's Taproom were in good working order. The annual beer festival brought a selection of breweries from around Ireland. I was last here two years ago , and since then a new brewery has sprung up next to the drinking space, though I suspect this is more an expansion of the pilot kit, rather than a full production site for contract-brewed flagships like Maltings red and Black Marble stout -- both fine beers, of course. More Sullivan's small-batch beer is to be welcomed, and the indoor bar had three of them. California Common is one of those styles which made it from a million homebrew kits to a thousand microbreweries as the brewers went professional in the '00s, but which hasn't had much of a permanent impact on the beer scene. It's always nice to see one in the wild, even if they're rarely spectacular. This one certainly wasn't, but get
fromThe Beer Nut - news
Wijn of champagne: wat is nu écht het verschil?
Champagne is eigenlijk ook wijn, maar dan mousserende wijn met bubbels. In deze blog leggen we duidelijk uit wat de overeenkomsten en verschillen zijn tussen wijn en champagne. Je leest meer over herkomst, druiven, productiemethode, smaak, uitstraling en serveermomenten. Ook leggen we kort uit hoe cava en prosecco zich verhouden tot champagne, zodat je precies weet welke bubbel bij welk moment past.
- news
Blanc Check
By Aakanksha Agarwal “White wines play a key role in Oregon, both in its past and future,” notes Jen Cossey, general manager at Brooks Wine. Oregon has long been defined by Pinot Noir, the cool-climate grape whose success shaped not only planting decisions but the region’s global identity. It is a reputation marked by restraint, acidity and a measured approach to ripeness, favoring structure over power. But, as Cossey points out, those conditions were never exclusive to Pinot Noir. “Broadly speaking, our whites are also characterized by high acidity and balanced, developed aromatics.” That consistency extends across the category. Pinot Gris remains one of Oregon’s most widely planted varieties. Chardonnay continues gaining ground. Riesling, long central to Brooks, has developed depth across sites and styles, with the winery producing 14 distinct bottlings annually from estate fruit and historic vineyards. Cossey attributes that consistency to climate
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June 2026 Cellar Selects: Oui Like White
Freed Estate Winery 2024 Viognier, Umpqua Valley (panel pick) Richly aromatic and immediately inviting, with scents of honeysuckle, jasmine and lemongrass layered over beeswax candle and an unexpected note of peanut brittle. Honeydew and cantaloupe take center stage before introducing honeycomb, jasmine tea and orange zest, finishing with a bright flash of starfruit. A classic expression of Viognier’s opulent, fragrant character. $26 Quady North 2024 Chenin Blanc, Four Diamonds Vineyard, Applegate Valley Fresh and mineral on the nose– fresh rain, gravel dust and lemon set an inviting, clean tone, with casaba melon adding a soft, fruity note. Each sip reveals lemon yogurt, white peach and Persian melon, with Meyer lemon and carambola brightening the mid-palate. Nicely balanced, with a pleasing texture and spicy ginger finale. $28 King Estate 2024 Sauvignon Blanc, Oregon An attention-grabbing nose of jalapeño, kaffir lime, white flowers and petrichor signals something
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Blanc Check
By Aakanksha Agarwal “White wines play a key role in Oregon, both in its past and future,” notes Jen Cossey, general manager at Brooks Wine. Oregon has long been defined by Pinot Noir, the cool-climate grape whose success shaped not only planting decisions but the region’s global identity. It is a reputation marked by restraint, acidity and a measured approach to ripeness, favoring structure over power. But, as Cossey points out, those conditions were never exclusive to Pinot Noir. “Broadly speaking, our whites are also characterized by high acidity and balanced, developed aromatics.” That consistency extends across the category. Pinot Gris remains one of Oregon’s most widely planted varieties. Chardonnay continues gaining ground. Riesling, long central to Brooks, has developed depth across sites and styles, with the winery producing 14 distinct bottlings annually from estate fruit and historic vineyards. Cossey attributes that consistency to climate
- news
Busy as a Bee
By Sarah Murdoch Oregon winemakers are sourcing grapes from vineyards prioritizing healthy ecosystems– long before the wine reaches your glass. This month’s Pollinator Week (June 22-28) provides a wonderful opportunity to learn more about bees and the role they play in wine. Grapes are magical little machines whose blooms contain both male and female reproductive parts, making them self-pollinating and reliant on wind and gravity rather than bees. Although bees aren’t necessary for grape production, they’re vital to vineyard ecosystems. Bees pollinate flowers and clover between rows to improve soil health, supporting the overall biodiversity of the vineyard. Their presence signals a balanced, healthy ecosystem. MEET THE BEE GIRL Equally remarkable is the bee itself; melittologist Sarah Red-Laird has devoted most of her life to bees. A self-described wild child who felt calm only when outdoors, splitting her childhood between Ashland and Alaska, she “
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Cyborg Somms
By Luis Romero “Freedom,” Marco reads the word, written in quotation marks, on his chit. Two women are seated at one of the clamshell booths, lit from above and covered in shiny red velvet. “Good evening, ladies,” Marco says, cocking his head and letting his hair fall across his cheekbone. “May I ask what you are celebrating tonight? I see a cake with the word freedom on it, correct?” “Hello, Marco. Marie here. Barbra just got divorced. Forty years was enough torture. Right, Barb? I ordered the cake, because you start a marriage with cake, you should end it the same way.” Marco tilts his head like a confused puppy. “I’m sorry to hear that,” he says out of gut instinct, looking at Barbra. “Nothing to be sorry about,” Marie says, trying to lighten the mood. “She is free!” Marco’s eyes lock on Barbra as she lowers her eyebrows in acknowledgement. “We want to order Champagne. What do you r
- news
Trunk Show
By Branden Andersen The sky over Concinnitas Farm in Yamhill was blue and bright. While still a brisk February day, the weather was unseasonably dry and warm, with highs in the low 50s. The surrounding hills were bare of snow, and spring felt right around the corner– two months ahead of schedule. Enologist Chad Stock was working with Sterling Vineyard Management operations manager Juan Cruz, pruning vines in a style the Willamette Valley rarely sees: a head-trained vine. “Think of it like a goblet, or an umbrella turned inside out,” Stock explained as he inspected vine positioning to identify the best candidates for pruning. “It’s the start of what will essentially be a grape tree.” Stock, who manages Concinnitas and co-owns Limited Addition Wines with his wife, Master of Wine Bree Stock, was pruning a block of Gamay Noir that morning alongside Cruz. Together they examined each vine, shaping the eight-year-old plants with a vision of what they would
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Lemon Olive Oil Black Cod
Serves 2 Ingredients 2 6-ounce black cod fillets (you can easily substitute your favorite white fish) 1 teaspoon Durant French Citrus Fennel Salt (1/2 teaspoon per fillet) 8 tablespoons Durant Fused Lemon Olive Oil 1 pound fingerling potatoes, halved 1 tablespoon finely sliced fresh chives 2 teaspoons Durant Fleur de Sel A couple handfuls of pre-washed arugula leaves 1 lemon, juiced Directions Preheat oven to 400˚ F. Wash and split your potatoes lengthwise, toss with 2 teaspoons Fleur de Sel and 2 tablespoons lemon olive oil. Place cut side down on a baking sheet pan and roast in oven for approximately 20-30 minutes until browned and cooked through. As the potatoes roast, season the black cod fillets with 2 teaspoons of Durant French Citrus Salt. Transfer to a baking sheet pan and pour over 4 tablespoons of Durant Lemon Olive Oil (being sure some of the oil is under the fish to prevent it from sticking). Bake in the oven for approximately 15 minutes, along with the potatoes, until cook
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After Hours
By Neil Ferguson When chef Spencer Ivankoe opened Café Rowan in Portland’s Creston-Kenilworth neighborhood in March of 2020, serving brunch was not exactly what he had in mind. But the COVID-19 pandemic turned the restaurant world upside down. “I ripped my business plan in half and went back to the drawing board. I remembered how much people loved brunch when I lived in New York City. I decided to pivot and add some fun here in the Northwest. People could come and go, food traveled well in a box– it worked,” reflects Ivankoe. After setting aside his fine-dining dream, Ivankoe built a loyal following as one of the city’s best brunch destinations. Elevated takes on breakfast sandwiches, burritos and eggs Benedict include foraged mushrooms, Dungeness crab and salmon, in-season, local produce and Tillamook cheese. The menu soon generated long wait times, and when Café Rowan introduced Maine lobster rolls in 2021, a popular trend began. Finding su
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Seized the Day
By Michele Francisco The process of eminent domain allows the government to take private property and convert it to public use. After the city of Portland took Jeff Meader’s southeast property, he turned the loss into an opportunity by purchasing land in the Ribbon Ridge American Viticultural Area, or AVA. Meader followed his passion for farming and planted a vineyard. This year, the cleverly named winery, Eminent Domaine, celebrates 20 years. Meader’s initial investment has grown gradually over the course of two decades. With time, it has yielded a family home atop a winery, a tasting room, second vineyard with a vacation rental, an enclosed pavilion and a newly finished deck for wine guests to enjoy the stunning views. He recently achieved a long-held dream of growing all the grapes for Eminent Domaine. The winery’s general manager, Camille Stabler, notes, “Our annual production decreased to about 2,200 cases with the move to all estate-grown fruit. And while
- news
Rhône Away From Home
By Annelise Kelly It’s a balmy spring night as I swirl my glass of Grenache while sitting with new friends. On my left is a retired couple who live blocks away, members of the wine club at Oak Flat Vineyards. On my right sits an outdoorsy pair of millennial wine enthusiasts, one of whom takes careful notes about each wine. About 20 of us are comparing six different years of Oak Flat Mourvèdre, all from the same estate vineyard. I’m among the lucky diners signed up for the porchetta dinner, to be delivered with the final wine sample. Wood barrels are stacked three high, and a compact yellow forklift is parked tightly between them. The roll-up garage door is open until sunset, inviting fresh air and a view of one of Southeast Portland’s sleepier corridors. If I’m craving authentic Rhône-style wines, there’s no need to travel 5,900 miles to Avignon. Oak Flat Vineyards, dedicated to Rhône wine, opened its Southeast Portland tasting room in 2
- news
On the Record
By Paula Bandy There is a moment when someone recalling the past pauses– and you feel the weight of what they are carrying. Not during an expected moment, but while remembering a name, place or decision made long ago. This is where history lives. At Linfield University’s Oregon Wine History Archive, the understanding shapes everything. The archive was built on a simple premise: the story of Oregon wine could not be preserved solely through objects. Most archives choose a lane, collecting books, documents or artifacts. Useful, certainly. Necessary, even. Yet, incomplete. As director Rich Schmidt explains, none of those approaches fully conveyed what needed to be saved. “We thought all of those should be a part of what we’re doing,” he notes. “But none were quite enough.” So, the archive followed a different path. “We’re collecting stories.” THE WORK OF LISTENING The heart of this archive is not what it holds, but how it listens
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Home Field Advantage
By Annelise Kelly It’s a warm summer evening at a Portland ballpark. The crowd is on its feet. The smell of popcorn drifts through the stands. And in your cup holder? A cold can of Oregon sparkling rosé. This isn’t your grandfather’s ballgame– and that’s precisely the point. A new kind of partnership is emerging in Oregon, one pairing the communal joy of live sports with the craft and accessibility of local wine. Two notable collaborations have taken shape in recent seasons. Underwood, the canned wine brand under the Union Wine Co. umbrella, has partnered with both the Portland Bangers FC soccer club and Portland Pickles baseball team. Argyle Winery has joined forces with minor league baseball team Hillsboro Hops, whose newly built stadium features a premium space called the Dugout Lounge by Argyle. These partnerships are more than marketing arrangements– they reflect a mutual belief: wine belongs anywhere people gather to have a good time. A
- news
Pear Pressure
By Michele Francisco Today, it’s hard to imagine Rogue Valley’s wine industry being vilified. Yet, pear growers, threatened by the region’s nascent wine activity, treated Porter Lombard, Ph.D., like a scoundrel and ran him out of town. Lombard had served as the superintendent and horticultural researcher at the Oregon State University Experiment Station near Jacksonville. Determined to learn if wine grapes could thrive in the area, he planted the area’s first post-Prohibition vineyard in 1967. Before the pear growers ousted Lombard in 1980, he studied various varieties and discovered the Rogue Valley was ideally suited for a range of wine grapes. His success generated interest both locally and in California. Commercial vineyards, established in the decade after Lombard’s experimental plantings, led to the Rogue Valley’s first bonded wineries in 1978. Valley View Vineyards was established by the local Wisnovsky family and Siskiyou Winery was founded b
- news
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
- news
Why the US is Discovering Grower Champagne, A View From This Side of the Pond
A US importer, broker, and ambassador on what is actually driving the shift I import grower Champagne for a living. I serve as Brand Ambassador for ten Champagne houses. I’m a broker, writer and content creator, but my biggest job is bridging the connection between our grower producers and their real customers, the people actually…
videoWhat happens after you buy wine En Primeur?
Konstantin Baum MW shares his knowledge and insights on what you need to know after buying wine En Primeur. Would you buy wine En Primeur? Follow for more wine insights #KonstantinBaum #EnPrimeur #WineFutures #WineSearcher #BuyingWine #WineIndustry #WineEducation
- news
15 Hot Cocktails to Warm You Up This Winter
Winter is no match for these hot and soothing drinks. The post 15 Hot Cocktails to Warm You Up This Winter appeared first on Bevvy .
fromBevvy - news
Rewine Canavese 2026: tutto quello che ci siamo detti (con Nicola Barbato)
Rewine Canavese , l’evento annuale organizzato dai Giovani Vignaioli Canavesani , quest’anno per me è diventato una conversazione sul vino con Nicola Barbato , tra assaggi, vigne e idee, anche divergenti. Nicola : Ciao, Marco. Piacere di ritrovarti a questa … continua »