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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
by Hilary Berg4 views - 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
by Hilary Berg4 views - 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
by Hilary Berg4 views - news
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
by Hilary Berg4 views - news
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
by Hilary Berg4 views - news
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
by Hilary Berg4 views - 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
by Hilary Berg4 views - news
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
by Hilary Berg4 views - 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 “
by Hilary Berg4 views - 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
by Hilary Berg4 views - news
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
by Hilary Berg4 views - 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
by Hilary Berg3 views - 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…
by Darryl W. Sanders12 viewschampagne-news - 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 »
by Marco Colabraro18 viewsprimo-pianocanaveseerbalucefederico-ferreroferrandofigliej - news
4x Irish: Cooley / Bushmills / Redbreast
A review of four Irish whiskies. Three single malts from Cooley and Bushmills, bottled by The Roots and Cut Your Wolf Loose. And also Redbreast 20 Years Small Batch bottled for The Whisky Exchange.
by Thijs Klaverstijn19 viewsreviewsbushmillscooleyirelandmidleton15yo - news
💍 June Wedding Ideas: How to Create the Perfect Summer Celebration
June is widely known as the most popular month for weddings, and for good reason. With long sunny days, warm evenings, and peak outdoor venue availability, it’s the perfect time to celebrate love in full summer style. At National Bartender Staffing, we see firsthand how June weddings come alive with the right mix of ideas, [...] The post 💍 June Wedding Ideas: How to Create the Perfect Summer Celebration appeared first on National Bartender Staffing .
by NBS14 viewsblogpartyparty-planningjune-wedding-cocktailsjune-wedding-ideasoutdoor-wedding-bartenders - news
Four Wines, Four Stories — Every One Worth Your Attention.
A Spotlight on the Loire sits beside two especially keenly priced options. The post Four Wines, Four Stories — Every One Worth Your Attention. appeared first on MidWeek Wines .
by Brian Elliott19 viewsreviews - news
Blueberry Crush Electrolyte Mocktail
If you’ve been following along with my homemade electrolyte drink series, you’ll know I’ve been loving creating easy, hydrating drinks using real ingredients. This blueberry crush electrolyte drink has quickly become one of my favorites! It’s absolutely delicious, refreshing and incredibly easy to make. Made with antioxidant-rich blueberries, hydrating coconut water, tangy lemon, and a... The post Blueberry Crush Electrolyte Mocktail appeared first on The Mindful Mocktail .
by Natalie Battaglia16 viewsall-mocktails - news
Hi from Hobart
<div class="bbWrapper">Hi all,<br /> <br /> I'm a former winemaker, who's turned to homebrew to remember the joys of making things. In the wine industry, I worked a few times in Germany and Austria, and developed a love of German beers.<br /> <br />
by Grape2Grain5 viewsnew-member-introductions - news
Martini Expo Returns to Chicago for Expanded 2026 Edition
The Martini Expo, presented by The Mix with Robert Simonson, is back for its second edition in Chicago from September 17–20, 2026, following a sold-out debut in New York. This four-day convention celebrates the culture, craft, and legacy of the Martini, bringing together bartenders, spirit producers, historians, and industry professionals for an immersive exploration of […]
by Ryan Foley23 viewsbartending-newsindustry-newschicagomartinimartini-exporobert-simonson - news
Q&8 with Yvonne Chiong: Opus One, Ao Yun, Coral Duero & More
From sommelier to export manager to winery owner, Yvonne Chiong can provide insights into China’s wine scene like few others. She has worked for top-tier ...
by boyce4 viewsq-8wine-word - news
Join Us at WinePro NZ 2026 – Attendee Registration Is Open
Looking for new products and suppliers to move your business forward? WinePro NZ 2026 brings together the latest innovations and suppliers from across the wine industry, giving you the chance to explore and compare, all under one roof. Discover New Products First Be among the first to experience emerging trends, with direct access to smart […]
by JB Wine Guy27 viewsnz-wine-news - news
Riverland Wine Region in South Australia
Riverland Wine Region and producers of alternative varieties
by Darby Higgs3 views - news
Looking for all the help I can get
<div class="bbWrapper">Hello all,<br /> <br /> Considering getting into the hobby of homebrewing, as I do love a good beer whether its a classic like a Carlton or a hoppy craft beer. My main question would be: is home brewing difficult? As I want a
by brewerboi243 viewsgeneral-homebrewing-discussions