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- news
On the Ridge of Greatness
By Annelise Kelly In 1980, Harry Peterson-Nedry bought land on a narrow, fog-prone ridge running north to south on the outskirts of Newberg. His contemporaries were skeptical and considered it to be too far west, too deep in the Coast Range shadow and too high in elevation to ripen grapes reliably. But Peterson-Nedry forged ahead and planted. Twenty-five years later, on July 1, 2005, that ridge became an official American Viticultural Area, or AVA. It’s Oregon’s smallest at 3,350 acres, and by nearly any measure, one of its most distinguished. Today, the Ribbon Ridge AVA celebrates its 21st anniversary. Let’s reflect on what a small community of farmers, winemakers and true believers built on a patch of ancient ocean floor in the Northern Willamette Valley. RIBBON RIDGE ORIGINS Ribbon Ridge is an island-like formation rising 683 feet above the Chehalem Valley floor, bounded on all sides by creek valleys. Colby Carter, an early settler from Missouri, named the ridge in
- news
Headliner Status
By Neil Ferguson It’s a pristine spring day in the Dundee Hills and the kitchen at Nicolas-Jay is abuzz. A mix of wine club members, serious foodies and industry hot shots wet their palates with the winery’s eminently gluggable Pink Vinyl rosé. Some make their way into the tasting room, adorned with photos of Jay Boberg from his days running influential label IRS Records and signing bands like R.E.M., the Go-Go’s and the Bangles. In 2014, he opened the winery with Burgundian winemaker friend Jean-Nicolas Méo of Côte d’Or’s famed Domaine Méo-Camuzet. Others mingle on the expansive deck, enjoying the view of the vines surrounding the winery like an amphitheater, while chatting amicably with the Nicolas-Jay team. Lunch is nearly ready. The group’s excitement is palpable as they await the upcoming multi-course culinary blitz. This marks the first installment of Nicolas-Jay’s annual Chef Dinner Series. Yes, this is lunch&n
- news
The Long Way Home
By Pete Holland “I knew dad’s history growing up,” marvels Chelsea Hinman Miller of Hinman Vineyards, founded by her father, Doyle Hinman. “But as I listened to him explain it today, I thought, he really is an OG of Oregon wine!” Hinman planted his first vines in 1972, only two years after Willamette Valley trailblazer David Lett released the first vintage of The Eyrie Vineyard. Now, after repurchasing the estate sold 33 years ago, the Hinman family is back where they made history. WHERE IT STARTED Today, the founding families of the Willamette Valley wine industry– the Letts, Ponzis, Adelsheims, and others– are widely known. Had Hinman toiled in the north Willamette Valley’s nascent Pinot paradise, he would likely be as well-known as his contemporaries. But, because Hinman planted his vines in Eugene, 90 miles south of the region’s most famed terroirs, he has remained under the radar. Still, his foresight and achievements are impre
- news
The Emerald Standard
By Neal D. Hulkower In a short piece recognizing Remy Wines’ 10th anniversary (see “Remy Wines Celebrates 10” in OWP August 2016), I wrote: “Over the next decade, Drabkin says she has no ambitious plans, just refinements and improvements. With her current space filled and no interest in moving, she’s content with her case production.” That isn’t exactly how things played out… In 2017, Drabkin closed her cozy McMinnville baR (pronounced R bar) and opened a tasting room in the 1900s farmhouse on her Dundee Hills property, previously called Lone Madrone Vineyard in honor of the tree gracing the property. To avoid confusion with a California winery, Drabkin changed the name to Three Wives Vineyard. When the winery’s lease expired, she moved it into an updated tractor barn on the vineyard. The barn renovations reflect Drabkin’s emphasis on sustainability. The most heralded feature is the Drabkin-Mead Formulation, a carbon-sequeste
- news
What Comes Next?
By Aakanksha Agarwal When Oregon’s pioneering wine families planted vineyards in the 1960s and ‘70s, succession wasn’t the pressing question. Survival was. Dick and Nancy Ponzi were busy proving the Willamette Valley could produce world-class Pinot Noir. Bill and Susan Sokol Blosser were instrumental in establishing a new industry. Around them, a handful of families were planting vineyards and building wineries, often with children playing among fermenters or helping during harvest. Half a century later, a new challenge has emerged: what happens after the founders step back. Increasingly, Oregon wine’s younger generation is redefining succession on its own terms – not simply by becoming winemakers, but by expanding the possibilities of a life in wine. Alexander Blosser, the oldest member of Sokol Blosser Winery’s third generation, is shaping the family’s future through governance, applying his experience with Oregon politics to the boardroom. M
- news
Southern Fried Rockfish with Roasted Corn Chow Chow
Fried fish 1 pound trimmed rock fish Marinade 2 cups full-fat buttermilk 2 tablespoons hot sauce Dredge 2 cups cornmeal 1 cup potato starch 1 cup corn starch 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons salt 1 teaspoon paprika Instructions Marinate the fish for 30 minutes while you mix the dredge and get your frying oil up to 350°F, although you could also fry this in a pan. Using a frying thermometer in a Dutch oven is recommended, making sure to leave plenty of room for the fish. Dredge each piece of fish. Fry the fish until it reaches 145°F. Let the fish rest for about 2 minutes on a wire rack. Roasted corn chow chow 2 heads of corn shucked and roasted on the grill or over the eye of your gas stove ½ head of green cabbage, diced into about ½ inch squares 1 shallot, diced 1-2 green tomatoes, finely chopped 2 sweet peppers, finely chopped Instructions Add 1 ½ tablespoons salt and 1 ½ tablespoons sugar to season the
- news
Tonight’s the Night
By Aakanksha Agarwal The best bottle in your cellar doesn’t need a luxurious filet mignon. Sometimes a bag of chips proves to be outstanding. For years, food and wine culture dictated our best bottles be reserved for elaborate meals and special occasions. Sparkling wine with lobster, Cabernet Sauvignon and steak. Riesling with foie gras or spicy Thai or Vietnamese dishes. As chef de cuisine at Stoller Family Estate, Matt Case spends his days creating dishes to complement Oregon wines. But when it comes to pairing at home, he believes, “People complicate wine pairing. Our default questions are ‘Should I match sweet with sweet? Should I pair high acid with high acid?’ Yeah, that works, but the opposite is often more fun.” Instead of focusing on luxury ingredients, Case considers texture, acidity, salt and fat. The goal isn’t to impress dinner guests but to elevate and enhance both the food and wine. He champions unconventional pairings that make perfec
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In Memoriam: Joe Herald Campbell
The family of Joe Herald Campbell, age 87, of Sherwood, Ore., is saddened to announce his passing on June 28. Joe was born on June 25, 1939 in Altadena, Calif. to Lois E Campbell (née Cordner) and Frederick Clarence Campbell. Joe grew up at his family’s motel in Hood River, Ore. and attended Hood River High School. Always a hard worker, Joe had 11 jobs before the age of 18 including working at the Lone Pine Motel, strawberry picking, setting pins at the bowling alley and driving spikes on the railroad. Joe received a full scholarship to Harvard University graduating with a History of Science degree before attending Stanford Medical School. During the Vietnam War, Joe was a conscientious objector and alternatively drafted into the Indian Health Service. Joe spent two years working as an emergency room physician in Pine Ridge, S.D. Their time in this amazing place was a transformative experience for both Joe and his wife, fellow Oregonian Patricia A. Campbell. After finishin
- news
Graduation Day Siete
By Greg Norton “We know these are challenging times, but today we’re here, united, with hope.” With those words, AHIVOY co-founder Sofía Torres-McKay welcomed a large group of family and well-wishers to Chemeketa Community College’s Eola campus. They gathered to celebrate the graduation of the organization’s seventh cohort of vineyard stewards. Born from a conversation among friends, nonprofit AHIVOY is committed to empowering vineyard stewards through education. During 17 weekly meetings, 15 participants deepened their understanding of vineyard practices, explored cellar work, examined the business side of the industry and strengthened their appreciation for what’s in the glass. Keynote speaker Juan Barraza offered a vision of lifelong learning. “We learn new skills, being uncomfortable in places where we’re going to grow and figure out the next step for us in life.” Barraza is executive director of Latino Founders, a Portla
- news
Picture Perfect
By Greg Norton Years ago, I shared my plan to write about wine with a friend. “I envy you,” he replied, which surprised me since he rarely drank. “Wine only grows in beautiful places.” Northwest wine photographer Richard Duval has spent nearly two decades visiting and documenting some of those locales. One of his photos recently earned international recognition with a third-place prize at this year’s World Food Photography Awards, placing an Oregon vineyard among some of the world’s most beautiful places. STORIES BROUGHT TO LIFE Founded in the UK by Caroline Kenyon in 2011, the competition is one of the world's top photographic contests, receiving over 120,000 entries from more than 100 countries this year. Open to professional and amateur photographers, the awards have more than 30 categories, spanning images of food grown in the field to its role at religious festivals and family tables. According to Kenyon, “Our goal is to bring global food
- news
Zip, Dip and Sip
By Tamara MC Our group drove into Del Rio Vineyard Estate, located midway between Medford and Grants Pass, and parked near an ample timber arch with the words Del Rio hung from the crossbeam. The vineyard opened beyond it in straight rows, green to gold in the afternoon light, and the Rogue River ran close by, bright below the old Rock Point Bridge. (Del Río means “of the river.”) Exhilarated from my first whitewater run, I was ready to relax. The day began hours earlier and miles away. The Zip, Dip and Sip Tour spanned a full day: a zipline course, deli lunch, whitewater float and the tasting, with a shuttle handling the driving between stops. SOLID GROUND My friends spent the morning on the ziplines. (I am afraid of heights, so I skipped that part and met them at lunch.) They geared up at a replica mining town, then rode a five-line course with Rogue Valley ZipLine Adventures, high over old gold country, looking out at the Table Rocks and Mount McLoughlin. They cam
- news
Malbec to Marriage
By Sarah Murdoch Oregon wine events promise fun, food, and– of course– wine. Getting out and exploring may offer much more, like a chance encounter with your soulmate. Malbec in the City, an annual Portland wine event, stands out. Oregon winemaker and organizer JP Valot, an Argentine native, brings energy, unique food pairings and even tango to the celebration. In 2023, this event changed the lives of two Portlanders forever. I met my friend Eric Lee on the tennis court. A footwear engineer at Nike, his cool style and great tennis form came from years of playing with his dad in Taiwan. Lee’s calm manner and talent, coupled with my fiery attitude and defensive play, made us ideal tennis partners for nearly a decade. After his game improved and he rose a level, we remained good friends. Through professional and personal uncertainty, combined with pandemic isolation, Lee’s spirits dropped. His singleness suddenly became an insurmountable problem. Having played the
- news
The Big Five-O
By Michele Francisco, OWP Editor With this issue, I’ve had 50 opportunities to speak directly to you. Reading through some of my letters, I’ve shared moments of hope, inspiration and gratitude, alongside tragedy and death. The common thread? Each is written from the heart. Over the last four years, I’ve experienced tremendous sadness but also countless moments of happiness and joy. I expect you have as well. Looking back, what strikes me most is how much has stayed the same. The people who established this industry are still showing up. Still farming. Still pouring. Still believing the next vintage will be the best one yet. This stubborn optimism might be Oregon wine’s defining characteristic. And, believe me, it’s contagious. It is my honor to continue sharing Oregon’s many wine stories. I regularly connect with visionary winemakers who have spent decades building Oregon’s wine reputation. Their enthusiasm and drive created a solid, collaborat
- news
Bortolomiol’s Ius Naturae Valdobbiadene Prosecco Superiore DOCG
We tasted for you Ius Naturae, Brut Millesimato, Valdobbiadene Prosecco Superiore DOCG by Bortolomiol. L'articolo Bortolomiol’s Ius Naturae Valdobbiadene Prosecco Superiore DOCG proviene da Wine Meridian .
- news
Lea Winery’s Opale – Spumante Blanc de Blancs no alcol
We tasted for you Opale - Spumante Blanc de Blancs no alcol by Lea Winery. L'articolo Lea Winery’s Opale – Spumante Blanc de Blancs no alcol proviene da Wine Meridian .
video2023 CHASE Cellars Hayne Vineyard Zinfandel | St. Helena, Napa Valley | 95 Points
2023 CHASE Cellars Hayne Vineyard Zinfandel | St. Helena, Napa Valley | 95 Points Santé, James © 2026 James Melendez / James the Wine Guy — All Rights Reserved. **** Social Networks LinkedIn: https://www.linkedin.com/in/jamespmelendez/ Instagram: https://www.instagram.com/james_melendez_jamesthewineguy/ WordPress: http://jamesthewineguy.wordpress.com/ YouTube: http://www.youtube.com/user/jamesthewineguy Facebook: https://www.facebook.com/jameswineguy/ Twitter: http://twitter.com/jamesthewineguy
podcast· 50:17· S8E4JAW DROP: Wine and Your Mouth
When we drink wine, we tend to focus on how it tastes, rather than what the wine is doing to our 'tasting gear' (mouth, teeth, tongue, gums, throat, saliva...even oral microbiome). Truth is, wine does have a pretty big impact on all that stuff - and, just as importantly, all that stuff can influence the way we taste wine too. Step forward Dr Ron Georgiou MW - a rare beast: dentist by day, Master of Wine by night. Like almost no one else, he can tell us what effect wine has on our mouths and teeth - and also, how we can keep our personal tasting apparatus in pristine condition so we can taste wine to the absolute max. This is an eye-opening episode that every wine lover needs to hear. Wine can damage our mouths - but there are ways to mitigate or prevent the dangers. Plus, the top tips in this programme can help you become a better taster. We also share our approach - plus how we'll be changing in the light of this episode. (We told you this podcast would change your life...) To support
- news
Henri Giraud’s Grand Crus from Aÿ: The Champagne of Kings
With roots in the Grand Cru village of Aÿ and the oak forest of Argonne since 1625, Henri Giraud is the oldest family-owned Champagne house in existence. Their wines are some of the rarest and most sought after on the planet. Their luxury MV 20 Fut de Chêne cuvée is a ‘fabulous’ (Vinous) blend of 80% Pinot Noir and […] The post Henri Giraud’s Grand Crus from Aÿ: The Champagne of Kings appeared first on Wine Cellar Plus .
fromWine Cellar Plus - news
Jaw-dropping David & Nadia 2025
These are some of the finest white wines we have tasted this year. David and Nadia are not only masters of Chenin but also of their beloved Swartland region, and it’s impossible to overstate the outstanding quality of their 2025s. A step up from any previous release, these wines represent the best of old-vine Chenin […] The post Jaw-dropping David & Nadia 2025 appeared first on Wine Cellar Plus .
fromWine Cellar Plus - news
Our Burgundian Star Just Scored A Michelin Grape
Wine Park %%BLOGDESLINK%% Our crowned jewel from Burgundy, Vincent Girardin is now proper Michelin royalty, having scored One Michelin Star and some serious respect so it’s highly appropriate that we proudly share this accolade and Vincent Girardin’s finest bottles with you. The hits just keep on coming this year for Wine Park as we hail and celebrate our […] Our Burgundian Star Just Scored A Michelin Grape bwinpark .
fromWine Park Blog 
videoThe underground secret to real Champagne
Champagne's secret begins in underground Roman chalk caves. Discover the 3 grapes, the aging method, and the secret label codes (NM vs RM) decoded. What questions does this video answer? Why are chalk caves in Reims ideal for aging Champagne? What three grapes make up traditional Champagne? Why does vintage Champagne develop flavors of brioche and toast? What is the difference between NM (House) and RM (Grower) Champagne? About This Video: True Champagne begins deep underground in the ancient chalk quarries beneath Reims, kept at a constant 10 to 12°C. Situated at 49° North, the cold climate preserves the piercing acidity essential for world-class sparkling wine. Certified Italian Wine Ambassador Greg Martellotto breaks down how the blend works: Chardonnay for finesse and citrus, Pinot Noir for structure, and Meunier for approachable fruit and softness. Discover the Méthode Champenoise—from the secondary fermentation in bottle to extended lees aging (15 months minimum for non-vin
videoThis Whiskey looks like Perfume
videoWe Drank REAL Animal Cocktails
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fromCold Ones- news
The Five Best Gin Cocktails Every Gin Lover Must Try
At Hensol Castle Distillery, we believe great gin deserves to be celebrated - whether in a classic G&T or an adventurous new creation. The post The Five Best Gin Cocktails Every Gin Lover Must Try appeared first on Hensol Castle Distillery .