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Non-conformists
Czech brewery Zichovec didn't get the memo that high-variety craft beer is out and reliable-but-dull heritage beer is in. They're still churning out a vast array of different styles, with influences from all over. Today I have three of them. First up, it's another of those purportedly Irish-style beers from a foreign brewery, a genre I find endlessly fascinating. This one is called The Irish Black , and is a stout, at 4.6% ABV. No nitrogen is involved but it still formed a very full head, with a dome and all. The aroma is plain-spoken but nicely roasty, with a pleasing dry charcoal buzz. That's there in the flavour, alongside a metallic tang of old-world hops, but there's an unwelcome sweet side too. It's a little like the caramel one finds in Czech dark lagers, but more intense without the lager cleanness, coming across here as almost saccharine. I wouldn't say it puts this beyond the style boundaries of Irish stout, but at the same time, it isn't a good one. It's just too severe, and
fromThe Beer Nut - news
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
- news
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,
- news
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
- news
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
- news
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
- news
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
- news
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
- news
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
- news
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
- news
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
- news
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
- news
In Turchia nasce la prima biblioteca dell’olio: a Orhanlı gli extravergini si “leggono” come libri
Nel cuore dell’Egeo prende forma la Yücel Sönmez Olive Oil Library, un archivio unico che riunisce 90 oli da cinque continenti. Tra degustazioni e oleoturismo, cambia il racconto dell’evo. L'articolo In Turchia nasce la prima biblioteca dell’olio: a Orhanlı gli extravergini si “leggono” come libri proviene da VinoNews24 .
- news
Let’s Talk Tannat
By Doug Fabbioli As a winemaker, I am often asked about my favorite wine or grape. I love Zinfandel but it is difficult to consistently grow Zinfandel in Virginia. Lately I have been focusing on learning more ways to work with Tannat, so that is my current answer and read on to find out why. In the past, it has been hard to make a full bodied, high tannin intense red wine in Virginia. Tannat has consistently been my solution with its thick skins, deep color and a firm tannin structure. Years ago, I made a conscious decision to lean into Tannat as a grape and wine so I could learn more and share what I’ve learned with customers and other winemakers. Tannat has its home in the Pyrenees foothills, the mountains between France and Spain. It is mostly a blending grape, usually 30-60% in a wine blend. Uruguay has adopted Tannat as its national grape. Rosé, light reds, full bodied reds and port wines are all made from this grape in Uruguay. Loudoun County has been running a cultural winemakin
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Concours des vins et spiritueux par Terre de Vins : le palmarès 2026 est en ligne
Le 28 avril, le château de Monchat à Lyon a réuni 85 experts pour déguster 1 790 échantillons à l’aveugle. Vins et spiritueux, pour la première fois réunis, ont livré leurs meilleurs flacons au verdict d’un jury sans concession. Retrouvez le palmarès complet de cette édition 2026. Un concours reconnu par l’État Inscrit sur la […] Cet article Concours des vins et spiritueux par Terre de Vins : le palmarès 2026 est en ligne est apparu en premier sur Terre de Vins .
- news
Petaluma pulls away in the late innings to beat Justin-Siena
Aiden Jones had 4 hits and 7 RBIs to lead Petaluma to a 8-4 win over Justin-Siena The post Petaluma pulls away in the late innings to beat Justin-Siena appeared first on Napa Sports News .
fromNapa Sports News 
videoWhat do you like to drink when you're not drinking wine?
What are you drinking when you're not drinking wine? For Quintessa's Rebekah Wineburg, the answer is coffee ☕️
- podcast· 44:24· Ep 3171
Topic: Redemption - Yisrael C (40 years)
Yisrael C is the speaker at this Zoom meeting based in London England, he is 40 years sober and lives in Jerusalem. The submitter described this as a "Really honest and humble talk on the topic of Redemption" and I dont disagree. This was a listener submission, it was recorded on January 2nd 2021 at an unknown meeting. Support Sober Cast: https://sobercast.com/donate Email: sobercast@gmail.com Sober Cast has 3200+ episodes available, visit SoberCast.com to access all the episodes where you can easily find topics or specific speakers using tags or search. https://sobercast.com
- news
Global Beer and Malt with Dr Axel Goehler – BeerSmith Podcast #343
Dr Axel Goehler, the CEO of Bestmalz joins me this week to provide a global perspective on the beer market
podcast· 1h 45m· S6E96Surf & Skater Culture Meet Alcohol and Chaos in Oceanside...Calling the Cops on Himself, Arrested at Work, Bar Bike Pub Crawl & Redemption in Jail
Born and raised in South Oceanside, California, Ian G grew up in the shadow of early loss. After his father passed away, Ian made a vow to himself he would never touch narcotics. Life, however, had other plans. After dropping out of high school, that promise slowly unraveled, giving way to years of heavy drinking and drug use marked by multiple DUIs, arrests, and mounting consequences. In October of 2017, Ian was arrested for the last time. That moment became a turning point, leading him to his first stretch of sobriety. After one final relapse, Ian made a quiet but decisive choice on January 1st to get sober for good and this time, he stayed. Today, Ian’s life looks radically different. He’s in a committed relationship, helping raise his stepdaughter, and thriving in a career in design. Alongside that, he’s cultivating a deep passion and talent for photography, channeling creativity into a life built on presence and purpose. This episode is a conversation about grief, broken promises,
- news
Fontalloro 2021 – Fèlsina
Vino: Fontalloro Varietale: 100% Sangiovese. Denominazione: Toscana I.G.T.. Titolo alcolometrico: 14% vol.. Annata: 2021. Temperatura di servizio: 16° – 18° C. Valutazione: 93/100 — Altre etichette dell’azienda in Guida (Di)Vino — Fèlsina Via del Chianti, 101 53019 Castelnuovo Berardenga (SI) – TUSCANY – ITALY Phone +39 0577 355117 E-mail: info@felsina.it Website: www.felsina.it L'articolo Fontalloro 2021 – Fèlsina proviene da The Wolf Post Wine Magazine .
- news
Fontalloro 2021 – Fèlsina
Wine: Fontalloro Variety composition: 100% Sangiovese. Denomination: Toscana I.G.T.. Alcoholic strength: 14% vol.. Vintage: 2021. Serving temperature: 16° – 18° C. Rating: 94/100 — Other company labels in Wine Guide — Fèlsina Via del Chianti, 101 53019 Castelnuovo Berardenga (SI) – TUSCANY – ITALY Phone +39 0577 355117 E-mail: info@felsina.it Website: www.felsina.it L'articolo Fontalloro 2021 – Fèlsina proviene da The Wolf Post Wine Magazine .
- news
Terminum 2023 – Cantina Tramin
Vino: Terminum Varietale: 100% Gewürztraminer. Denominazione: Alto Adige D.O.C.. Titolo alcolometrico: 11% vol. Annata: 2023. Temperatura di servizio: 12° – 14° C. Valutazione: 96/100 — Altre etichette dell’azienda in Guida (Di)Vino — Cantina Tramin Strada del Vino, 144 39040 Termeno (BZ) – ALTO ADIGE – ITALIA Phone: +39 0471 096633 E-mail: info@cantinatramin.it Website: www.cantinatramin.it L'articolo Terminum 2023 – Cantina Tramin proviene da The Wolf Post Wine Magazine .