Podcasts about oregon pinot noir

It ain't easy to find an Oregon Pinot Noir under $25, but in this episode, we taste and review 3 Willamette Valley Pinot Noirs to see if any of them are worth seeking out, and in particular, if the 2022 Costco Kirkland Signature Willamette Valley Pinot Noir is worth snagging. Willamette Valley in Oregon is said to create maybe the best Pinot Noir outside of Burgundy, and many of the Oregon Pinot Noirs command a premium price - maybe not as high as the great Burgundies, but still a pretty penny. So the real question we are looking to answer is - can you get a great or even good Pinot Noir at a price point under $20. And if so, where does the Kirkland version, rank in comparison? We are not going to give it away - we want you to listen in to learn more - and we do spend some time talking about the amazing woman behind the Kirkland Willamette Pinot Noir named Sarah Cabot. She has a great story, and there are some overlaps with our backgrounds, so we are thrilled to learn more about here. Wines reviewed in this episode: 2022 Kirkland Signature Willamette Valley Pinot Noir, 2022 Cloudline Willamette Valley Pinot Noir, 2022 Maison L'Envoye Straight Shooter Willamette Valley Pinot NoirSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Send us a textDive into the world of Oregon Pinot Noir with our exploration of Elouane, the exciting new project from winemaking prodigy Joe Wagner. Following his massive success with Meiomi (which he sold for hundreds of millions), Wagner brings his considerable talents to coastal Oregon vineyards with remarkable results.The name "Elouane" combines two French words meaning "good light" – a perfect description for this luminous, beautifully crafted Pinot. Unlike wines that focus exclusively on Willamette Valley, this 2022 vintage sources grapes from southwestern, central, and northwestern coastal Oregon, creating a comprehensive taste of what the region has to offer.What truly sets this wine apart is its stylistic departure from Wagner's previous work. While Meiomi embodied the bold, jammy New World approach, Elouane embraces a more traditional Burgundian profile – elegant, nuanced, and wonderfully balanced. Black cherry and plum notes lead the flavor parade, accompanied by subtle hints of cola, licorice, black pepper, herbs, and spice. The bright acidity creates a mouthwatering experience that keeps you coming back for more.We were lucky enough to find this gem for just $12.99 (normally $22), making it an extraordinary value in today's market. This isn't your typical casual "patio pounder" – it's a thought-provoking wine that rewards attention while remaining wonderfully drinkable. Whether you're a dedicated Pinot enthusiast or just beginning to explore this noble grape variety, Elouane delivers a memorable experience that will have you wondering, "What was that delicious wine I had last week?" Subscribe now and join us as we continue our journey through the most exciting value wines on the market!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

David Adelsheim is the charismatic founder of his eponymous winery. He also makes amazing Pinot Noir and Chardonnay. Miroki and André sit down with David to get some stories about what it was like getting his winery started in the 70s - and where the Oregon wine industry is going.You can learn more about Adelsheim Winery here - https://www.adelsheim.com/ and they are represented by Mark Anthony Wine and Spirits You can follow Miroki on Instagram @9ouncespleaseYou can follow André on Instagram @andrewinereview Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Weinnotes Podcast, we sit down with Drew Voit, the mastermind behind Harper Voit Wines in Oregon's Willamette Valley. Drew takes us on a journey through his fascinating career in the wine industry, sharing how he transitioned from a background in food science and engineering to becoming a sought-after winemaker in one of the most renowned wine regions in the world.Born into a family with a deep connection to agriculture, Drew's story began on a farm in the Central Valley of California. From a young age, he was immersed in the world of agriculture, but it was the allure of winemaking that truly captured his heart. Despite initially pursuing engineering, Drew's passion for wine was sparked in 1995 when he tasted Oregon Pinot Noir for the first time, forever changing his path. The discovery of Oregon's terroir and the unique characteristics of its wines led him to the Willamette Valley, where he honed his craft.Drew's career took off when he joined Domain Serene in 2004, where he played a crucial role in helping the winery triple its production in just a few years. He shares his experiences working alongside some of the valley's most respected winemakers and how that experience shaped his approach to winemaking. Drew also talks about the value of company culture and how the right team can elevate the success of a winery. His insights on the power of collaboration, mentorship, and building strong relationships in the industry are invaluable for anyone in or looking to join the world of winemaking.As the founder of Harper Voit Wines, Drew's focus is on sourcing grapes from exceptional vineyards and working with growers who are passionate about producing high-quality fruit. He talks about the importance of finding hidden gem vineyards that have the potential to produce extraordinary wines. One of the highlights of this conversation is his experience working with the Antiquum Vineyard, a site that has become one of his favorite sources for Pinot Noir. Drew describes how he was drawn to the vineyard's unique terroir and the relationship he built with the vineyard owner, Stephen Hagen, over the years.Throughout the interview, Drew also shares his philosophy on winemaking, which blends technical knowledge with an intuitive, hands-on approach. He talks about his process of finding balance in his wines and how he works closely with his team to ensure every bottle reflects the care and passion that went into its creation. He explains how the values of environmental stewardship and responsible farming are integral to the way he operates both at Harper Voit and in his consulting projects.One of the most heartwarming moments in the conversation is when Drew opens up about his family's influence on his career. He talks about his son, who has recently started studying viticulture at Cornell University, and reflects on the legacy he hopes to pass on. Drew's deep appreciation for his family and the lessons they taught him about hard work, dedication, and love for the land are evident in the way he speaks about his work.Drew also takes a lighthearted turn when discussing some of his personal interests, including his culinary passions and favorite indulgent foods. He shares some fun stories about holiday meals with his family, where cooking becomes an experiment in creativity. His brother, also a food scientist, is his partner in crime during these culinary adventures, and they often take on ambitious projects.This episode offers listeners a rare glimpse into the mind of a winemaker who is not only passionate about the craft but also dedicated to pushing boundaries and creating wines that tell a story. Whether you're a wine enthusiast, an aspiring winemaker, or simply someone who appreciates good conversation, Drew Voit's journey is sure to inspire. His thoughtful approach to winemaking, his commitment to...

We're crashing one of Oregon's most meaningful wine events to give you exclusive access to some of the biggest stars in the wine industry. Amanda sits down with Michael Fay (Domaine Serene), Claire Carver (Big Table Farm), Thomas Savre (Lingua Franca), and Alban Debeaulieu (Abbott Claim) to discuss their rise to stardom, the surprising wines that have inspired them along the way, and why they believe Oregon is the best wine-producing region in the world. Wine Featured On This Episode: 2023 Big Table Farm Laughing Pig Rose A Domaine Serene EXCLUSIVE for Our Listeners: All reservations for the remainder of 2024 will receive a complimentary Estate flight with a cheese or charcuterie when they call-in and mention the Wine Access podcast. Join the Unfiltered Podcast Wine Club 4 bottles per shipment hand selected by Amanda Delivered every 2 months (1 wine/episode) / 6x per year $120 + tax Shipping Included Cancel anytime 10% off all Wine Access purchases More Info on the Salud! Oregon Pinot Noir Auction Follow us on social! IG: @wineaccessunfiltered Twitter:  @wineaccesspod Host: Amanda McCrossin Shop all the wines at Wine Access

Send Mike a Text!Mike is currently vacationing in the Pacific Northwest, and his first stop was the Willamette Valley in Oregon, to see his old pal Rob Stuart. Rob was Mike's neighbor in Yakima Washington (back in the day). He eventually went to Oregon to make Pinot, and subsequently established his own label. It's a GREAT story!See some behind the scenes pictures on Instagram. Send Mike an Email if you would like your VERY OWN set of "official" podcast coasters.R. Stuart & Co. Wines discussed this episode:NV Bubbly, Blanc de Blanc, Willamette Valley2021 Big Fire Pinot Noir, Willamette Valley2022 Love, Oregon Pinot Noir, Willamette Valley2021 Autograph Pinot Noir, Willamette ValleySupport the showIMPORTANT!! Please "follow" or "subscribe" to the podcast, so you don't miss an episode. If you listen on Apple Podcasts take a moment to rate (5 stars please!) and write a review. They tell me it helps A LOT!

Welcome! Our Presidential series continues with a 90s action classic--Harrison Ford's Air Force One. It's the only action flick in our series, and we have a fun discussion. How does it hold up? How has 9/11 changed our opinion of its content? How does Harrison Ford's President James Marshall stack up to the other presidents in our series? Find out the answers and more on this episode!To pair, we enjoy an iconic Oregon Pinot Noir. #AirForceOne #HarrisonFord #90s #actionmovies

Have you ever wondered how your favorite reality TV stars navigate fame and relationships? Join me, Amanda Bella, in a special bonus episode of Bella Talks TV, where we bring you behind the scenes of reality TV's most iconic moments right from my cozy office. Accompanied by the warm glow of LED lights and the comforting presence of my dog, Candy, I share my passion for Oregon Pinot Noir, my journey as a content creator, and my mom's unique accent that shaped my own voice. Whether you're a longtime fan or new to the world of reality TV, this intimate chat promises to offer a personal connection and insight into my creative aspirations, including launching a Patreon and improving my public speaking skills through yoga.Rewind to 2013 with me and relive the golden era of reality TV when streaming was just taking off and cable ruled our screens. Reminisce about Bravo's early days, The Bachelor escapades, and the Kardashians' drama that kept us glued to our TiVos. We'll explore the foundational years of Vanderpump Rules, starring Jax, Sandoval, and Stassi, whose contrasting personalities and evolving dynamics shaped the show. Discover how fame transformed these key players and the pivotal role of Sheena, whose personal drama added a new layer of intrigue, all while Lisa Vanderpump's genius production skills brought it all together.Get ready for an in-depth look at the intricate relationships of the Vanderpump Rules cast, from Sandoval's tumultuous breakup with Kristen to his new chapter with Ariana. We'll dissect the unresolved feelings between Ariana and Lala, Lala's dramatic arrival, and her relationships with Rand and James, all under the watchful eye of Lisa Vanderpump. Plus, catch a sneak peek into the upcoming season, with updates on Ariana's Broadway schedule and filming activities in WeHo. This relaxed and spontaneous episode is a testament to your unwavering support and love—thank you for being part of this incredible journey!Support the Show.Follow me @BellaTalksTV

Oregon's oldest estate winery and the birthplace of Oregon Pinot Noir. Founded by Richard Sommer “Father of Oregon wine” we have been recognized domestically and internationally for our innovation and quality. Amongst the first are the first of many vinifera cultivars in Oregon, first stainless steel tanks, first to go back to concrete fermenters, co-founders of the Oregon winegrowers Association and the Umpqua Valley Winegrowers Association, natural and regenerative farming etc… In addition we make wines in 5 countries in Europe as well as import these wines for our customers exclusively here at the winery.

In this episode, we put a bow on Oregon Wine Month by featuring a Pinot Noir from Chehalem we picked up at Seasons of Coeur d'Alene, one of our newest sponsors! It's been a month of delicious Oregon Pinot Noir's and fine Shiraz's. For the first time in seven weeks, there is no guest, it's just Shelley and Phil! #HappyFriday! #ItsWineTime! #Cheersing Wines this episode:2022 Leoness White Merlot (about $32)

Join us for an inspiring and down-to-earth episode of the Weinnotes Podcast as we sit down with Travis Todd, the innovative winemaker behind de la boue. Renowned for his creative approach and unwavering dedication to quality, Travis shares his extraordinary journey from humble beginnings to successfully establishing de la boue.In this episode, Travis opens up about his early days growing up in North Carolina and how those formative experiences shaped his path. He reminisces about the influence of his upbringing, his adventures as a latchkey kid, and the tight-knit community that fostered his love for collaboration and creativity.Travis discusses the pivotal moment when he fell in love with Oregon Pinot Noir, particularly the 2007 vintage, while working at the Yellowstone Club. This passion for the nuanced and delicate nature of Oregon wines led him to the Willamette Valley.Listeners will gain insight into the challenges and rewards of running a small winery, including navigating unique wine distribution laws and building a niche market in places like Utah. Travis highlights the importance of community and collaboration in the wine industry, expressing gratitude for the support and resources from the Oregon State research vineyard and extension services.The episode also delves into the practical aspects of winemaking, from sourcing high-quality fruit at Gregory Ranch to farming Vista Grande. Travis shares his excitement about future projects, including producing a Blanc de Noir with Dr. Bubbles and expanding de la boue's production.Throughout the conversation, Travis Todd's genuine passion and dedication to his craft shine through. His stories and insights provide a deeper understanding of the hard work, creativity, and community spirit that drive de la boue winery. Whether you're a seasoned wine enthusiast or new to the world of viticulture, this episode offers an engaging and educational look at the art of winemaking in Oregon.Tune in to the Weinnotes Podcast to hear Travis Todd's full story and learn more about the magic behind de la boue wines. Available now on YouTube, Apple Podcasts, and Spotify. Don't forget to subscribe and join us for this unforgettable conversation!

Oregon's signature grape, Pinot Noir, has scaled the heights of quality.  Hugh takes a look at some recent releases.See omnystudio.com/listener for privacy information.

Leah Adint, winemaker for Erath Winery, joins us today to tell us why her Reserve Pinot Noir is *perfect* for your holiday table! Why the Pairing Works:  Pinot Noir is one of the most versatile wines for food! It's all about balance. Pinot has great acidity, bright flavors, medium-bodied & alcohol content, and lower tannins than other varietals, so there's no worry about overpowering certain dishes. Pinot will complement red fruits in foods like cranberry sauce and also work perfectly with roasted turkey. What Makes this Pinot Noir Special:  Dick Erath moved to Oregon in 1967 and planted grapes in 1968, not knowing how incredible the terroir would be. Leah is only the 4th winemaker since its inception. Oregon Pinot Noir is kind of a 'best of both worlds' of California and Burgundy, France. We find ripe fruit (California) and herbaceous and floral qualities (Burgundy) The 'Reserve' Pinot is a delicious blend of Erath's many Single Vineyard expressions, lighter and perhaps more 'Burgundian' than the rest in the lineup Erath Pinot Noir Reserve, in Emoji's:

Join us for an engaging conversation with Alison Frichtl Hollister, the talented senior winemaker for Hall, Walt, and Baca Wines, located in the heart of California's Wine Country. In this episode, we explore Alison's remarkable journey, from her upbringing in Oregon's Willamette Valley to her thriving winemaking career in California.Alison's upbringing in a creative household, where she was exposed to art and expression from an early age, shaped her unique perspective on winemaking. Her artistic eye for printmaking, painting, and sketching has undoubtedly influenced her approach to crafting exceptional wines. We'll delve into how this creative background has played a pivotal role in her winemaking philosophy.One of the intriguing aspects of Alison's career is her role in making both California and Oregon Pinot Noir wines. We'll uncover the nuances of crafting Pinot Noir in these distinct regions and learn about her approach to bringing out the best of each terroir. Discover what sets California and Oregon Pinots apart and the magic of each in a glass.As we navigate this enlightening conversation, we'll also touch on Alison's outdoor projects, including her acre of land on Howell Mountain, where she collaborates with her husband, a landscape designer. Plus, find out what's on her binge-watching list, her favorite artists, indulgent foods, and more in our rapid-fire question segment.If you're curious about the world of winemaking, artistic influences, the wine communities of California and Oregon, or simply seeking inspiration from a talented winemaker, this episode is a must-listen. Join us as we explore the creative and flavorful world of wine with Alison Frichtl Hollister.

Prepare to have your perceptions challenged as we explore the intriguing relationship between wine yield and quality. Today, we welcome the brilliant Dr. Patty Skinkis, renowned for her work as a viticulture extension specialist at Oregon State University and the host of the Hi-Rez Vineyard Nutrition podcast. She'll be guiding us on a journey that will bust the industry myth that higher quality wine comes from lower yields. Dr. Skinkis has spent the past decade committed to a unique vineyard experiment, focusing specifically on the effects of cluster thinning on the much-loved Oregon Pinot Noir. It's an exciting exploration into the treatments applied, the customization for the growers, and the challenges and triumphs along the way. Listen in and you may be surprised to discover that crop thinning to lower yield doesn't significantly impact the fruit or wine quality, brushing off a long-standing industry belief and paving the way for improved profit per acre for vineyards. In this episode, you will hear: Dr. Patty Skinkis bust the yield and quality myth, by sharing the information she gathered during a decade-long vineyard experiment studying the effects of cluster thinning on Oregon Pinot Noir, including vintages, lag phase, and grower customization. How the Oregon wine industry studied the effects of cluster thinning and the timing of the cluster thinning in vineyards and the impacts on wine quality from lower vs. higher yields. The economic impact for growers of busting the Low Yield = High Quality Myth. How Dr. Patty Skinkis's research provides growers and winemakers with data to compare yields and determine overcropping. How growers and winemakers measure balance in vineyards by tracking pruning and cluster weights, assessing visual balance, and collecting data for target yields. Follow and Review: We'd love for you to follow us if you haven't yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Resources: If you have questions about today's episode or other grape-growing questions, use the Ask Fritz button at VineyardUndergroundPodcast.com. Access free Virtual Viticulture Academy Grower Guide videos and how-to-guides. Or take your grape-growing knowledge to the next level with an annual Virtual Viticulture Academy membership – use the code Underground to save $75 on your first year of membership. Today's Guest: Patricia (Patty) Skinkis, Ph.D., is a Professor & Viticulture Extension Specialist at Oregon State University and the host of the HiRes Vineyard Nutrition Podcast. Connect with Patty: Website: https://owri.oregonstate.edu/users/patricia-skinkis  LinkedIn: https://www.linkedin.com/in/patty-skinkis-98a0592b  Instagram: https://www.instagram.com/patty.skinkis/  Podcast: https://extension.oregonstate.edu/podcast/hires-vineyard-nutrition-podcast  Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

Looking for an introduction to Oregon Pinot Noir that won't break the bank? Join me as I unravel the flavors and aromas of Firesteed Oregon Pinot Noir 2020, a silky and smooth entry-level wine with funky spices and wild, light-bodied characteristics. I'll dive into its unique production techniques, like open-top fermenters and yeast propagated from cellars in Burgundy, that make this wine a great starting point for anyone interested in exploring Oregon Pinot Noir.Learn why this affordable Pinot Noir is a terrific value, and how the Lammet Valley in Oregon earns its praise from French winemakers. As we discuss the potential of higher-priced Oregon Pinot Noirs for the best experience, I'll also share tips and insights into keeping it cheap and staying cool with summer sparklers and rosés. So, pour yourself a glass and discover the wonders of Oregon wines with me as your guide. Cheers!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Is the 2022 Bordeaux hype for real? Straight Talk host James Molesworth just returned from the Médoc, where he tasted hundreds of these young wines; don't miss his take on this highly regarded new vintage. Plus, senior editor for news Mitch Frank introduces us to Auberge Resorts Collection CEO Craig Reid, and legendary California and Oregon Pinot Noir pioneer Tony Soter chats with senior editor Tim Fish.Later in the episode, our wine advice columnist Dr. Vinny tells us about wineglass etiquette, and stay tuned til the end for James'  sneak peek wine pick!Thirsty for more? Check out this related content• June 30, 2023, issue of Wine Spectator• James Molesworth's 2022 Bordeaux Barrel Tastings• More on Tony Soter• Latest News and Headlines• Ask Dr. Vinny• WS website members: More on James' Sneak Peek PickA podcast from Wine SpectatorMarvin R. Shanken, Editor and PublisherHost: James MolesworthDirector: Robert TaylorProducer: Gabriela SaldiviaGuests: Craig Reid, Tony Soter, Tim Fish, Mitch Frank, and MaryAnn Worobiec (as Dr. Vinny)Assistant producer, Napa: Elizabeth Redmayne-Titley

Dan and Tom Tom Eliott, wine merchant and founder of Northwest Wines, joins Steve Jaxon and Dan Berger on California Wine Country. Dan Berger has brought his house white wine for the moment. It comes from Claire Valley, just north of Adelaide in Australia. The brand is JB, Jim Berry Wines. It sells for $11.99 at Bottle Barn. It's called Jim Berry W Riesling. Dan has brought this wine to compare it to Tom Eliott's wines. Tom brings wines in from three regions which are all cool climates. Tom started Northwest Wines in 1985 in Calistoga. Back in 1979 he had a red burgundy which he describes as his first Nirvana moment. “It was transcendental, I had never had a wine like that before.” In 1980 he was a wine buyer at Café Lido in North Beach and he tasted a lot of wine there. André Tchelistcheff used to come in to buy wine in All Seasons market in Calistoga, where he was the buyer. He was a pioneer in bringing the cool climate wines that emphasize acidity and longevity. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. In the 80s and 90s he found other similar cool climate wines and built his business on cool climate wines from Oregon, Washington and Germany. When Tom got into the business, there was nobody distributing these wines. The problem was that these wines needed explanation. Dan Berger has known Tom Eliott for close to 40 years. Silvaner in a Bocksbeutel Silvaner in a Bocksbeutel The Silvaner comes in the Bocksbeutel-style bottle. It's a traditional bottle for German wines, and is known in the US as the old Mateus Rosé bottle. German wine country mostly the south west but this Silvaner comes from Franconia, in central Germany. The bottle shape is protected for that region. The best Silvaners in the world are grown here, although it is grown in many countries around Europe. The next tasting is a 2020 Chardonnay, from Cooper Mountain in Willamette Valley. Dan describes it as very delicate and needs some more time in the bottle. It's a wine oriented toward food. It comes from a second-generation family owned vineyard. They were the first winery to be certified organic by Oregon Tilth in 1995, and the first certified biodynamic by Demeter in 1999. Half stainless steel, half neutral oak aged, no yeast added, unfiltered. Dan would decant it and not drink it too chilled. Moving along, they taste the Washington Rosé, Gramercy Cellars 2022 vintage. “Amazing,” says Dan. It's all from a single vineyard in Columbia Valley. They farm the coolest blocks for Rosé, with more shading and a lower brix, so it comes out 13% alcohol. The blend is 50% Cinsault, 25% Grenache and 25% Syrah. Oregon Pinot Noir The final tasting is an Oregon Pinot Noir, Elk Cove 2021 from Willamette Valley. Dan says it has a little bit of black cherry, but not only that. It also has vibrancy. It was planted in 1973 and since then the son and daughter of the original owners are running the winery. They have added vineyards and got certified sustainable. The nose is bright and vibrant.

The Dundee Hills AVA in the Willamette Valley of Oregon is where it all started. Visionary winemaker David Lett planted Pinot Noir in 1966 and a march toward greatness began.  In less than fifty years, the region went from humble beginnings to a world-class reputation thanks to natural inclination and a great deal of hard work. Invest 10 minutes with me to understand more about Dundee Hills AVA.ExploreDundee Hills Winery AssociationArgyle WineryArchery SummitDomaine Drouhin

In this episode of Wine and Dime, Amy Irvine is back to talk about the wonderful and illustrious 1040! Amy dives into Schedule 1, which is actually an extension of the front side of the 1040. Schedule 1 is all about additional income and adjustments to income. What you'll learn:Different income items included in Schedule 1 Form 4797 and Form 2550Types of income need to be reported on Schedule 1Pudding River Pinot Noir for International Women's DayRemember, just like a good bottle of wine, the Wine and Dime Podcast gets better with time. So don't forget to rate and subscribe to our show, where we blend the flavors of wine and personal finance to help you achieve financial freedom! If you have any questions that you would like answered on the show, feel free to email us at info@rootedpg.comOr visit us at www.rootedpg.com/podcasts for full show notes and links!I. Additional Income ItemsTaxable refunds, credits, and offsets to state and local income taxesAlimony payments received (before or after 2019)Business income or loss (covered in more detail in part five)Other gains or losses (reported on Form 4797)Rental income (reported on Schedule E)Farm income or loss (reported on Schedule F)Unemployment compensationAny other income received (e.g. net operating loss, gambling, foreign earned income exclusion)Income from other resources (various forms may be required)Alaska permanent fund dividendsJury duty payPrizes or awardsII. Adjustments to IncomeEducator expensesCertain business expenses of reservists, performing artists, and fee-basis government officials.Health savings account (HSA) contributionsMoving expensesDeductible part of self-employment taxSelf-employed SEP, SIMPLE, and qualified plansSelf-employed health insurance deductionPenalty on early withdrawal of savingsAlimony paid (before or after 2019)IRA contributionsStudent loan interest deductionTuition and fees deductionConclusion:Schedule 1 is an important part of the 1040 tax form that covers additional income and adjustments to income.By understanding what needs to be reported and deducted, taxpayers can ensure they are accurately completing their tax return.Pudding River Winery's Pinot Noir: From the Willamette Valley in Oregon, Pudding River Winery's Pinot Noir is a complex and elegant wine with a deep ruby color and aromas of cherry, raspberry, and vanilla.On the palate, it has a smooth and silky texture with flavors of red fruit, spice, and a hint of earthiness.This wine pairs well with grilled salmon, roasted duck, or mushroom risotto.It has received high ratings from wine critics and is a great choice for those looking to explore the world of Oregon Pinot Noir.Links discussed in this episode:The IRS website provides detailed instructions on how to fill out Schedule 1, including a line-by-line breakdown: https://www.irs.gov/forms-pubs/about-schedule-1-form-1040Pudding River Winery: https://www.puddingriverwinecellars.com/Oregon Wine Board: https://industry.oregonwine.org/Willamette Valley:

In this oral history interview, we talked with Steve Girard of Benton-Lane Winery. Steve talks about his early appreciation for wine and how he got hooked on Oregon Pinot Noir. He also discusses his journey of acquiring his unique property, planting his vines, and making his wine. One point that he emphasizes is that it takes a team, not a single person, to make a wine successful.This interview was conducted by Rich Schmidt on June 27, 2018 at Benton-Lane WInery in Monroe, Oregon.

This interview is with Chris Lubberstedt of Winter's Hill Estate. In this interview, Chris begins by speaking about his interest in the science behind wine. He describes his time in the Napa Valley, and what his reactions were when he began hearing about Oregon Pinot Noir. Chris talks about moving to Oregon, going to Portland State, and then entering the wine industry. He goes over his work at Cristom Vineyards, WillaKenzie, Dobbes Family Estate, Methven Family Vineyards, and now Winter's Hill, as well as his own brand Stedt Wines. Throughout, Chris shares his experiences, his favorite moments, and his advice on what building a brand, winemaking style, and vineyard style takes. This interview was conducted by Rich Schmidt at Winter's Hill Estate in Dayton on August 9, 2021.

For this Mailbag mini, we talk about the movies we've covered that have surprised us, in good ways and bad.  Our answers may shock you!  Also, we enjoy some delicious Oregon Pinot Noir and some French Côtes du Rhône.  Both rank amongst my favorite wine regions. Next up:  Our time travel series wraps up with... The post Movie Mailbag Monday: August 22nd, 2022 appeared first on Cinemavino.

After graduating college in 1978, Dan Warshuis relocated to Silicon Valley and began what would be a successful career in the technology sector. However, it was living in the Napa Valley wine country that made him quickly realize his passion for great food and wine. Once the wine bug bit him, he could not help but dream of creating his own wine label. Ultimately, his love for Oregon Pinot Noir revealed to him his path forward. Dan, founder, owner, and winemaker at Utopia, strives to produce world-class wine that will make Utopia one of the best wineries in the world. Beyond the competitive pursuit of wine making, Dan finds tranquility in Utopia being the fulfillment of his dreams.   Dan joins Renee Dee to let us in on the secret of making good wines, how to survive as an entrepreneur in the world of wine and more.   We invite you to SUBSCRIBE!   You can find ICONIC LIFE on our website, Instagram, Facebook, Twitter, or Pinterest.   Follow Renee on Instagram, Twitter, LinkedIn, & Clubhouse.   If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thank you so much for supporting me to do what I do!

Chatting with Sarah was such a delight. She embodies physical and mental strength learned as she began her sober journey. There's also orchestrated poetry about her. The way she described finding her higher being or the importance of being who she is today is delivered with such honesty. Her story is fascinating to hear, and I really appreciate her taking the time to walk me back to the struggles she faced, and the person she got to become in sobriety. Sarah is an Oregon Pinot Noir winemaker who has been sober since 2/24/2016. She lives with her partner and two German Shepherds. Sarah spends her free time playing semi-pro women's football, gardening, and hiking. Founded in 2016, the mission of Ben's Friends is to offer hope, fellowship, and a path forward to anyone who struggles with substance abuse or addiction. By coming together, starting a dialogue, and acknowledging that substance abuse cannot be overcome by isolation and willpower alone, Ben's Friends hopes to write a new chapter in the lives of food and beverage professionals across the country. To order my n/a enamel pin from Mover & Shaker, head to tinyurl.com/4fm6r9v6

A 13 minute Master Class in Oregon Pinot Noir with Owner and Winemaker Ken Wright of Ken Wright Cellars. This is Episode #83 of Understanding Wine with Austin Beeman --- Ken Wright starts with the inherent characteristics of Pinot Noir and the importance of place to the profile of Pinot Noir. --- Wright then discusses the parent material and the Columbia River Basalt Flow and the islands that make up the Northern Willamette Valley. --- From there, the winemaker highlights the way that parent rock manifests in the taste profile of Pinot Noir. --- In conclusion, Ken Wright emphasizes the importance of farming and the various tests that are required to farm professionally. https://kenwrightcellars.com FOLLOW AUSTIN BEEMAN'S WINE ADVENTURE Website: http://www.austinbeeman.com Instagram: https://www.instagram.com/austinbeeman/ Facebook: https://www.facebook.com/understandingwine Twitter: https://twitter.com/AustinBeeman TikTok: https://www.tiktok.com/@austincbeeman WORK WITH AUSTIN: http://www.austinbeeman.com/about-me  or acbwine@gmail.com Austin Beeman is a 22 year veteran of the wine business with extensive experience in Marketing and Sales (wholesale, retail, & DTC.) Currently Vice President of Marketing for Cutting Edge Selections - one of the leading fine wine distributors of the Midwest, Austin has a deep knowledge of the global wine business. While Director of Marketing for Bonny Doon Vineyard, he managed one of the most successful crowdfunding campaigns in the wine industry. His video podcast “Understanding Wine with Austin Beeman” has been praised in USA Today and his photography has appeared in The Wall Street Journal. Austin holds an MBA in Wine & Spirits Management from Kedge Business School in Bordeaux.

Owner/Winemaker Ken Wright of Ken Wright Cellars about the Volcanic Profile of the taste of Pinot Noir. https://kenwrightcellars.com FOLLOW AUSTIN BEEMAN'S WINE ADVENTURE Website: http://www.austinbeeman.com Instagram: https://www.instagram.com/austinbeeman/ Facebook: https://www.facebook.com/understandingwine Twitter: https://twitter.com/AustinBeeman TikTok: https://www.tiktok.com/@austincbeeman WORK WITH AUSTIN: http://www.austinbeeman.com/about-me  or acbwine@gmail.com Austin Beeman is a 22 year veteran of the wine business with extensive experience in Marketing and Sales (wholesale, retail, & DTC.) Currently Vice President of Marketing for Cutting Edge Selections - one of the leading fine wine distributors of the Midwest, Austin has a deep knowledge of the global wine business. While Director of Marketing for Bonny Doon Vineyard, he managed one of the most successful crowdfunding campaigns in the wine industry. His video podcast “Understanding Wine with Austin Beeman” has been praised in USA Today and his photography has appeared in The Wall Street Journal. Austin holds an MBA in Wine & Spirits Management from Kedge Business School in Bordeaux.

This week the Rosé Hour Podcast welcomes Chef Kacey who makes a salmon and fettuccine alfredo dinner that pairs with a delicious rosé called A to Z from Oregon. About about Kacey the Chef KaceyGradyCooks strives to make your food feel just as much a part of your celebration as the décor. At any celebration, you want your guest to leave happy and full, so why not present them with something exciting? The term "eat with your eyes" is a mantra we follow. Preparing your food takes skill and should be presented as a work of art, let us excite you before you even take a bite! https://www.kaceygradycooks.com/ https://www.instagram.com/kacethechef/ Recipe for Dinner 1 quart heavy whipping cream 1 slab of skinless salmon Sundried tomatoes 1 bag of spinach Butter Vegetable oil or olive oil Parmesan cheese Dry white wine (a buttery Chardonnay would be good) Red Onion About A to Z A to Z Wineworks was started in 2002 by Oregon wine industry veterans: Deb Hatcher (Eyrie), Bill Hatcher (Domaine Drouhin Oregon), Sam Tannahill (Archery Summit) and Cheryl Francis (Chehalem). The two couples worked in the Hatcher's kitchen to build the original blend honored by Food & Wine magazine as the Best American Pinot Noir under $20. Recognition for A to Z wines as offering dependable quality for great value continues today making A to Z the top-selling Oregon wine brand. A to Z Oregon Pinot Noir has twice been named to Wine Spectator's Top 100 wines of the year; A to Z Oregon Pinot Gris is a perennial Best Buy; and A to Z Oregon Chardonnay is America's best-selling Oregon Chardonnay. Rose, Rose Bubbles, Riesling and a small selection of the best of the vintage, The Essence of Oregon Pinot Noir, round out the portfolio. In May 2014, A to Z Wineworks certified as a B Corp subsequently being named as a Best for the World B Corp five years in a row. A to Z 2020 Oregon Rosé A delicate, beautiful pale blush color, the 2020 A to Z Wineworks Oregon Rosé greets with strawberry and watermelon aromas overlaid with light floral accents of rose hip tea, orange blossoms and white flowers followed by notes of honeydew, cantaloupe, nectarine, pear, persimmon, quince, applesauce, and zesty citrus. https://www.atozwineworks.com/ --- Send in a voice message: https://anchor.fm/therosehourpodcast/message Support this podcast: https://anchor.fm/therosehourpodcast/support

Episode 95. Listen at SakeRevolution.com.  Sitting down with another U.S. sake brewer, this week John and Timothy interview Steve Vuylsteke, CEO of SakeOne sake brewery in Oregon.  Steve has an extensive background in Oregon wine, not only having grown up in a winery and but also having lead several wineries as CEO over the years.  Fate brought Steve to SakeOne in 2009 and since then he's guided the company through the rapid growth of the craft sake movement in the U.S.  What's it like to transition from promoting Oregon Pinot Noir to Oregon Junmai Ginjo?  Steve shares with us a bit of his journey from grapes to rice.  To explore one of SakeOne's offerings, the guys taste a special sake together - Naginata Junmai Daiginjo, the Crown Jewel of SakeOne's portfolio. It features American grown Yamadanishiki and a limited production run of only 600 bottles per year.  Listen in and let's learn about one of the original craft sake breweries in the  States - SakeOne. #SakeRevolutionSupport the show (https://www.patreon.com/sakerevolution)

In this weeks episode, Shelley and Phil dive into an Old World Pinot Noir (Burgundy) and a New World Pinot Noir (from Oregon) to taste through the differences of the two. Pinot Noir is the favorite grape of many because of its versatility with food pairings. Pick up one of these wines (Studio 107 has them both!) or just taste through your favorite Pinot Noir. In either case, #HappyFriday! #ItsWineTime! #CheersingWines tasted this episode:2020 Ken Wright Cellars Pinot Noir ($32 from Studio 107)2019 Louis Jadot Marsannay Longeroies ($48 from Studio 107)For more information on the 2020 Ken Wright Cellars Pinot Noir, please visit https://shop.kenwrightcellars.com/product/2020-Willamette-Valley-Pinot-Noir-750Thanks to our sponsor:  The Culinary Stone, Eternal WineThe Culinary Stone. Looking for that special bottle of wine or a wine club that really over delivers? How about cooking classes for every taste? Considered a foodies paradise, The Culinary Stone is a gourmet heaven that was dreamt up for, and by, those with a serious passion for the culinary arts and gathering of community. For more information about The Culinary Stone, please visit https://culinarystone.com or call them at 208-277-4116.Eternal Wine.  Are you a Rhone Ranger or just really love Syrah? Then you need to check out Eternal Wine! Their focus is on single vineyard Rhone valley wines in Washington State. Visit https://eternalwine.com for more information or simply call 509-240-6258. Eternal Wine: Drink Wine, Be Happy.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music which is ANYthing but average.  Please contact him at veryaveragemusic@gmail.com Mentions: Wine For Normal People, Dan Manson, Gary VaynerchuckThe Social Web Wine Time Fridays Wine Word of the Week: Vitis ViniferaA European species of grapevine that produces the majority of the world's quality wine.For more information on The Social Web, please visit https://thesocialweb.newsWines we enjoyed this week:   Chateau Souverain Chardonnay, Baer Ursa, Giguiere Estate Pillars of Hercules, Monde Eau Chardonnay, Viña Pedrosa El Pedrosal Reserva (2006!), Four Vines Naked Chardonnay, Callaway Cellar Selection Chardonnay, Dominique Raimond Château Montfollet Pégase MalbecPlease find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets) and Instagram (@WineTimeFridays). You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back!

Welcome to Weinnotes, where we take the concept of a wine tasting note to a whole new experience by highlighting the people and stories of wine from vineyard to glass. Today, I had the pleasure of speaking with Jessica Mozeico of Et Fille Wines. Her dad, Howard Mozeico, started making wine in 1984, and we get a little behind-the-scenes glimpse of the back-of-the-envelope origin story. But still, we get no answer to the magical four steps of wine making. The backbone of Et Fille is family through and through. Diving into stories of bonding with her dad over wine, creating bubbly Monday, and exploring the vineyards today with Jessica's daughter, is only a small glimpse into Jessica Mozeico, the winemaker, business person, single parent, and currently the nicest person in Oregon wine country. Pour yourself a glass of wine, enjoy, and be sure to stay tuned until the end for the grand reveal of our blind tasting. Cheers

We conclude our countdown to the main event as the Big Board auction closes out and we welcome the following vintners:Pat Dukes, Dukes Family VineyardsIan Burch, Archery SummitDavid Millman, Domaine Drouhin OregonMichael Etzel, Beaux FreresHans Van Dale, Dusky Goose

The countdown to Salud's main event continues as our virtual Big Board comes to a close with Salud Cuvee Pinot Noirs in the spotlight. Vintners joining us in this episode include:Bill Sweat, Winderlea Vineyard & WineryBen Casteel, Bethel Heights VineyardKate Ayres, Penner-Ash Wine CellarsClare Carver, Big Table FarmJared Etzel, Domain Roy & fils 

Elk Cove Vineyards reveals a special treat as we celebrate 30 years of health care and support for our vineyards workers thanks to the Salud Auction. In this episode, vintners joining us include:Anna Campbell, Elk Cove VineyardsHeather Perkin, Elk Cove VineyardsGuillaume Large, ResonancePeter Shea, Shea Wine CellarsErnie Pink, Amalie Robert Estate

Celebrating 30 years of support for Oregon's vineyard workers and their families, the Salud Oregon Pinot Noir Auction is one-of-a-kind. In this episode, Brian welcomes vintners to showcase their library Pinot Noir up for grabs at this year's auction. Joining us in this episode:James Frey, Trisaetum WineryRobert Brittan, Brittan VineyardsErik Kramer, Willakenzie VineyardsGina Hennen, Adelsheim VineyardChris Fladwood, Soter VineyardsChris Burrough, Twomey Cellars

This year's event features a virtual Big Board Auction and it's attracting some serious attention as we count down to the main event. In this episode, Brian introduces a different twist to this year's event-  Oregon Chardonnay. Joining us in this episode:Rollin Soles, ROCO WineryGary Horner, Erath WineryCody Wright, Purple Hands WineryDaniel Estrin, Cristom Vineyards

Brian returns to host the Salud Oregon Pinot Noir Auction again this year, as the event celebrates its 30th Anniversary. In the first of a six-part series with Salud Vintners,  Brian welcomes the following vintners to share the impact of Salud, providing healthcare and outreach to vineyard workers thanks to the Salud Mobile Clinic. Guests joining us in this episode include:Anna Maria Ponzi, Ponzi VineyardsKen Austin, Rain Dance VineyardsKate Payne Brown, Stoller Family EstateKatie Santora, Chehalem WineryJim Anderson, Patricia Green Cellars

Associate Editor and Taster Claire Nesbitt sits down with Domaine Serene Winemaker Michael Fay to ask about the proportion of pinot noir versus chardonnay grapes used at the winery, as well as its plans for making more chardonnay."We're definitely bullish on chardonnay," Michael says. "We really believe in three things for chardonnay that really make this style of chardonnay that we want. We're really only interested in planting chardonnay in high elevations, on Jory soils ... and using Dijon clones, which are early-ripening clones of chardonnay."

Associate Editor Claire Nesbitt speaks with Tom Gerrie, winegrower and second-generation owner of Cristom Vineyards in Willamette Valley, Oregon, on how the state's pinot noirs compare with those from Sonoma County, California. Tom describes Oregon's fruit as "relatively bright. it's relatively high-toned, relatively red-fruited for the most part. I do think we have some differences based on soil... Our [deep] volcanic soils are extremely bright and red-fruited. Very, very high tone and very floral." Check out the podcast to hear Tom's thoughts on why Oregon chardonnays lag pinot noirs in popularity, and on his hopes for riesling.

Firesteed Oregon Pinot Noir 2019 - A Value Priced Taste Of OregonThis a $17 wine on Firesteed's website or an $11.99 wine at Trader Joe's.The label also says Oregon rather than Willamette Valley.Are these warning signs?Nope, it tastes great; a classic Pinot Noir produced in the Burgundian style.Is that a good thing?Oh, Yeah!!!Check out www.cheapwinefinder.com for all the details

Which weird food and wine pairings should you add to your must-try list? What makes wines from Oregon and California's Sierra Foothills special? How can you make sure to do well at a wine auction? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Scott Greenberg, host of both “The Vine Guy” podcast and the “Wine of the Week” show on WTOP radio in Washington, DC. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights What's Scott's go-to wine for pairing with lamb? Why are foie gras and Sauterne such a classic pairing? Which surprising and delicious Madeira pairing does Scott recommend? How did Scott end up almost trespassing on Domaine Romanée Conti? What did Scott find out on a hilarious cruise ship encounter? What distinguishing characteristics do you find in wines from the Sierra Foothills region? What do you need to know before entering a wine auction? Which aspects of Oregon Pinot Noir make it stand out among the best? Who has the pandemic inspired Scott to share a bottle of wine with?   Key Takeaways I enjoyed the unusual food and wine pairings Scott suggested, and I can't wait to try several of them. I liked the way Scott differentiated the Pinot Noir from Oregon as well as reds from California's Sierra Foothills. He also reminds me of the versatility of Châteauneuf-du-Pape wines. His tips on how to prepare for a wine auction are terrific.   About Scott Greenberg Scott Greenberg, also known as “The Vine Guy”, is the host of the “Wine of the Week” show on WTOP radio in Washington, DC and the Vine Guy Podcast. Scott started his career in wine journalism as the syndicated wine columnist for the Washington Journal Newspaper and continues to contribute to Tasting Panel Magazine. He's also hosted numerous wine tastings, judged wine competitions and has taught a course on North American Wineries for the Smithsonian Associates program in Washington. Scott is To Kalon Vineyard Specialist and Italian Wine Scholar. He recently relocated from Maryland to Park City, Utah, where he lives with his wife, Cindy, and a rescue dog named Frankie.   Watch Party Join me for the debut Watch Party of the video of this conversation that I'll be live-streaming for the very first time on Zoom on Wednesday, June 23rd at 7 pm eastern. You can save your spot for free right here: https://zoom.us/webinar/register/WN_zp-oZCKLRO27bZ-lrr5Z1A. I'll be jumping into the comments as we watch it together so that I can answer your questions in real-time. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer?     To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/133.

No, we are not talking about a mediocre Ben Stiller movie from 2007, but the grape that breaks hearts from France to Oregon: Pinot Noir! Citing irreconcilable differences and cultivation difficulty as reasons to divorce growers, sometimes Pinot pulls through in just the right terrior and puts in the work to make the marriage work. And speaking of Oregon, this particular Pinot Noir episode we are on our home turf of the Willamette Valley AVA. Join us as we explore some of the Valley's main Sub-AVAs.   ----more---- BossaBossa by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3455-bossabossa License: https://filmmusic.io/standard-license No Good Layabout by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4140-no-good-layabout License: https://filmmusic.io/standard-license

Eat Cool: Good Food for Hot DaysBy Vanessa Seder Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Vanessa Seder: This is Vanessa Seder, and I'm here to chat about my new cookbook, Eat Cool: Good Food for Hot Days.Suzy Chase: You are a chef, food stylist, recipe developer, teacher, author, and founding member of Relish & Co. a Portland based culinary design collaborative and I'm excited to chat about Eat Cool. Your second cookbook, 100 plus recipes, tips, ideas, and support to help you eat and cook your way through hot weather. So Eat Cool is another one of these cookbooks that will pull us out of the pandemic rut. It's a fun versatile guidebook. What's the objective behind Eat Cool.Vanessa Seder: It just came from this organic place where I just started cooking in a new kind of a way and I found that I was getting good results. My body wasn't feeling tired or overly heated from the way we were eating. We were eating really delicious food. We didn't feel depleted. So it kind of encompasses a number of things, it's to cook in ways that reduce oven, stove top use, or making food items that require no cooking whatsoever. It's also cutting things in ways that kind of cut down on the cooking time. Eating foods that are naturally cooling, fruits, vegetables, grains, plant-based proteins and proteins that are lower in fat and less meat focused. And I'm not saying omitting all these things, but the food items that are heavier, alcohol-based, fattier to eat those more sparingly when it's really, really hot.Suzy Chase: What are some of the different cuisines that you include in this cookbook?Vanessa Seder: I'm really inspired by cuisines from around the world. In my first cookbook Secret Sauces, it also kind of has an international angle. So in this book, there are recipes that are inspired by, I would say Japanese Thai, Korean, Mediterranean, Indian, Mexican, middle Eastern, and maybe farm local source centric recipes. I grew up in Los Angeles. That's where I’m originally from, my grandmother was actually born there so I'm a true Los Angeleno and if you look at the history there, there's a lot of Mexican, South American, Central American and a lot of Asian culture. So I grew up eating a lot of that kind of food. Plus going up North, I have an aunt lives up North a bit. And so, you know, going into olive oil tastings and eating artichokes and all that kind of stuff, that was part of, of my childhood. So that kind of inspires a lot of my cooking style.Suzy Chase: So this is something that you don't often get in cookbooks. You have a list of five criteria for this cookbook. What are they?Vanessa Seder: Is it delicious and enjoyable to eat? Well, obviously that's very important. You know, I don't want anybody to go to the supermarket or the farmer's market and spend all this time and effort cooking food and having it not taste and look delicious. Number two, will it keep you relatively cool? So that's really important here when you're eating cool. I had all these recipes tested by friends and neighbors, and I asked them how they felt after cooking the different things or not cooking the different things. Cause there's a lot of recipes in this book for you don't even cook. And then I was in the kitchen on stop during the summer and I was developing into the fall winter, but it really did start. I did a majority when it was very, very hot, just seeing how I felt after eating these dishes that I was developing. So that was really important. The third one is, does it avoid the need for lots of labor and cooking? You know, you want to kind of cut down as much as possible, the cooking and chopping and cleaning when you're just so worn out at the end of the day. I tried to keep things simple so that it's not too time consuming. The fourth is can the home chef make it successfully? So yes, of course I also work as a teacher every month. I teach cooking at the Stonewall Kitchen headquarters here in Maine and I absolutely love teaching because I think that cooking is a life skill that everyone should have. And so the teacher, part of me comes out when writing a book too, and I want to make sure that everything is really clear and really well explained in the recipes so that people cooking the food, know exactly what to do when making the recipes. And then number five are its ingredients easy to find or can viable substitutions be provided. And for that definitely in a lot of the recipes I include in the head notes suggestions for where to put purchase hard to find items. There's always the internet these days as we've probably all use a lot of within the last year because of the pandemic. And if there's anything that's a little bit exotic, I offer suggestions for where to find those itemsSuzy Chase: Does eating something hot, actually cool, a person down.Vanessa Seder: I did a bunch of research on this. I am not a scientist, but I really explored this concept of why do people eat this way in hot climate. And what it is, is there a special protein structures called receptors in our mouth. And the one that kind of detects hot spicy food and drinks is called the TRPV1 receptor. And so when we eat or drink something that's hot or spicy, it triggers the TRPV1 receptor. And that cues, the nervous system to transmit a signal to the hypothalamus, which is kind of like our brains thermostat. So when you eat the spicy food or drink something hot, it triggers it. And what happens next is our body starts sweating and that's what cools down our body. So that's eating hot to cool, in a sense. So on the flip side of that, when you eat really cold rich foods, such as ice cream, or like an alcoholic slushie, which I actually have some of those in the book, but I say in the headnote to eat them sparingly, if it's really, really hot, it cools the body down a lot quicker, but it's more temporary because it has to work harder to digest it, which heats up your body.Suzy Chase: Now moving from hot to cold, let's talk about your soup chapter. What is the key to good gazpacho? Because I feel like you either get out-of-this-world gazpacho or you get like, so- so good gazpacho.Vanessa Seder: I, 100% agree with you there. Well, I was kind of on the fence actually, if I should include a good gazpacho recipe, just because there are so many out there in the world, but I think what it comes down to is that because everything is raw and in a gazpacho the end result really depends on the quality and ripeness of the individual ingredients of the soup. So if you're using tomatoes, cucumbers, peppers, chilies, herbs that are peak ripeness during the summer and are from a farmer's market or a garden, obviously it's going to taste so much better than off season tomatoes, peppers, cucumbers, right? And then you have the olive oil. So I think that really matters here. I'm lucky enough. I mentioned it before, but I have an aunt who lives in Atascadero California. That's near lots of vineyards and olive groves and she sends us bottles of really good olive oil, Pasolivo and Kitehawk farm, are some of my favorite that come out of that area. And so when I am making a gazpacho, I saved my really good olive oil for my gazpacho because it comes through. And then I would say the last part would be to bread or not to add bread. And I like adding bread in my gazpacho because I find that it absorbs some of the acid from the tomatoes and the vinegar, and also adding bread to gazpacho is a great to use an extra bread or bread becoming stale.Suzy Chase: How did it feel getting written up by Florence Fabricant in the New York Times, she is notoriously hard to impress, take it from me. She has never wanted to write anything about this podcast. Oh wow. She has written, I pitched her and she, she wrote try again. And then I pitched her more. Try again. She wrote that like four times to me, I just kept saying, I'm the only cookbook podcast Florence.Vanessa Seder: Wow, honestly it was a thrill and a highlight I have to say and I got an email out of the blue and when I saw who it was from, I got a little teary because I've been doing this for so long and to get Eat Cool, noticed by someone I respect and admire meant so much to me. And she said that she liked the book and thought it was a very timely subject and had some questions about some of the recipes in the book and it made me a little nervous, but I held my breath and I just did my best to answer them straightforwardly and accurately as best I could. It was just a really great honor that the book caught her notice, the notice of the great Flo Fab. What a great name, huh?Suzy Chase: Oh my gosh. I mean, you have to frame that.Vanessa Seder: Oh, I don't know if I'll frame it, but I'll definitely keep it.Suzy Chase: Definitely. Yeah.Vanessa Seder: It's definitely kept in a safe placeSuzy Chase: In the cookbook. You said the cold seafood spread is akin to the charcuterie, meze or cheese platter. Can you tell us about that?Vanessa Seder: I find that when it's really, really hot out, I love a good tinned seafood. There's a whole variety, you know, you can buy really inexpensive tins of seafood and they're fine for the most part. Or you can move up the ladder and purchase really expensive tins that come from Spain, all sorts of things like razor clams, kippers, herring, oysters, sardines. They're really all pretty good, I think. And so it's kind of a play on the charcuterie cheese board where you assemble a beautiful board, but with your tin seafood, but then you balance it with peppery greens, different sauces, crackers, chips, crudité all sorts of things like that. It just makes for a really easy meal when it's hot, as blazes outside.Suzy Chase: So normally when I start doing research for a cookbook, I look at every single one of the cookbook authors, Instagram posts, it kind of gives me a feel of their personality. And immediately when I looked at Instagram, I thought we need to be friends. She's my new friend. Yay. You have such a knack with photography. Your little family is darling. And I got so sad when I saw your beloved cat Birdie passed away, but then you rescued two kittens. So one particular Instagram post that caught my eye was the beautiful cookbook collection at the Lincolnville Motel in Lincolnville Maine.Vanessa Seder: He stayed there in 2019 feels like a world ago and we were up that way cause I was teaching a class at The Saltwater Farm Cooking School run by Annemarie Ahearn and it's this cute modern yet classic Maine inn and shout out to Alice who runs it. She's great. It's a little bit North of Camden, Maine. There's a lot of great restaurants up there, like Long Grain. So yeah, if you're ever in the area, you should make a trip, go up there, kind of a fun place to stay.Suzy Chase: For desserts on a hot day I have such a hard time thinking outside the fruit box. What sorts of ideas do you have for cooling desserts?Vanessa Seder: For the non fruit variety, I would suggest either the Chocolate Panna Cotta with salty Praline Peanut Crumble, Summer Corn Ice Cream, White Almond Sorbet, Ginger Cardamom Saffron Ice Cream, The Tropical Crispy Bars or the Malted Chocolate Icebox Cake. When I was creating this book, I purposely stayed away from shortcakes, tarts, pies, layer cakes, things like that because they take longer in the oven to bake and also when you're making something like a pate brisee which is a butter class of laminated dough, biscuit dough, the butter needs to remain very cold and that's really difficult to achieve when it's hot as blazes.Suzy Chase: Tell me about the Summer Corn Ice Cream. I've never heard of corn ice cream.Vanessa Seder: I think it's good, but you have to like corn, of course.Suzy Chase: I'm from Kansas. I love corn.Vanessa Seder: Well I didn't grow up with the best corn. When I started dating my husband, we met in college, he's from Massachusets. We went to go to his dad's house for kind of a grill outside and he served corn I just kind of blown away by the sweetness and quality of the corn we had, as simple as it was, and so that was my real introduction to New England corn and I have a huge respect for it and I wait all year to eat corn. I don't want to just have any corn and want that corn. So what I do every summer is I absolutely love making ice cream and so I used that corn and I soaked the cobs in the cream and the milk to get as much flavor out of the corn cob. And then I add the fresh corn to it and then I create a custard base and then run it through the machine. And it has a really intense corn flavor and it's just really delicious. I love it.Suzy Chase: That sweet corn is like heaven on earth.Vanessa Seder: I think so too. I mean, that's the thing. I don't think everyone loves corn. I don't know why, but we all love corn here that sweet summer corn. And if you like things like, like a corn custard or a cream corn, then you'll love the ice cream.Suzy Chase: Okay. Here's a super random question. I would love to hear about your dining room table.Vanessa Seder: Well we love antiques when we were first in Maine we went in search of a table and we ended up finding the table that it was in Buxton, Maine, and it was in a barn and it was just sitting there. It barely cost us anything and it had been in the same family for over 50 years and the why they were getting rid of it, but we just absolutely love it. And it's where we gather. And it served our family really well and we just love it and we try to take as best care of it as we can. I love old things. I like new things too, but I think it's also better for the environment. You know, you're just repurposing and you're loving something again and you're bringing new life into it. So I'm all for that. I.Suzy Chase: I know you're endlessly curious about food. So what is some sort of culinary thing you learned this past?Vanessa Seder: Okay, well this is gonna probably sound boring and a bit cliche at this point.Suzy Chase: Sourdough?Vanessa Seder: Wow. How did you guess? I mean, there's not much to get, I mean, we just really upped our sourdough starter making game and it got to this point where we were making bagels and bread and it became part of our weekly cooking rotation. But between working and remote school this year, our daughter's been in remote school all year. It just was hard to keep it going. And also it was just getting to this point where we were just eating way too much bread. So I would say that ultimately this year was about figuring out ways to avoid shopping as much as possible and getting really creative with leftovers in our fridge.Suzy Chase: You have a section called Fun with Rotisserie chicken. There's six options to make rotisserie chicken more interesting. When it's a hot hot day to pick up a rotisserie chicken is such a lifesaver. So I made your Quicker Shawarma recipe over the weekend. Can you tell us about this recipe?Vanessa Seder: Well, what did you think? First of all.Suzy Chase: I loved it And it was so easy and fun for my family and easy for me to make because it's a rotisserie chicken. It's great for moms everywhere, but that sauce was so darned good.Vanessa Seder: Which sauce did you use?Suzy Chase: It was the chili sauce. The toasted garlic and chili sauce. And I didn't have chili's so I used jalapenos.Vanessa Seder: Perfect. I love that. You're improvising. So my point with this page, which is kind of a sidebar was that if you're so hot and so tired and so burned out, go get a rotisserie chicken. There's nothing bad about it. And you don't have to just think of it as chicken leg. You can transform it into so many dishes shawarma is cooked on a vertical spit for hours. And so this is a huge shortcut. And why heat up your kitchen? When you can just go to the store and get her history chicken, season it up, put it in a slightly warmed pita, add a sauce of your choice. I offer a couple suggestions, top it with some lettuce and tomato, yogurt, but you can improvise too, you could add some avocado. It's a loose interpretation, obviously, you could add hummus anything you'd like, but I'm glad you enjoyed it.Suzy Chase: It's a full dinner. You don't have to make a side or anything. You just shove everything into the warm pita. And by the way, what's better than a warm pita?Vanessa Seder: I don't think anything. Nothing, right? Yeah. It's great. A warm pita is just delicious.Suzy Chase: Over the weekend. I sort of combined pages 111 and 113 to make grilled shrimp with herb butter, tomatoes and micro greens on sourdough toast. I really, really love the toast idea.Vanessa Seder: Why have two pieces of bread when you can just have one and still feel like you're getting a full meal. And I'm glad you combine the recipes actually. I mean, I tell students this, when I'm teaching that you can look at a lot of recipes as just kind of a loose blueprint or a jumping off point to improvise, but I'm really glad that you're having fun with the book and you're improvising from it. If you don't have all the ingredients that I hope people are doing that.Suzy Chase: Now for my segment called Last Night's Dinner, where I ask you what you had last night for dinner.Vanessa Seder: So I started off with some really good olive oil, and then I toasted leftover pasta. I think we had rigatoni so I toasted that up in the pan until it got kind of like crisp chewy tender and it had some more texture to it. And then I added some nice asparagus and fresh garlic to that and just kind of tossed it through and just heated it so that the asparagus was kind of crisp, tender, a little bit of salt and pepper. And then I added eggs to it and I kind of scrambled it all together and then a little bit of spicy chili and a shaving of parm. And then we had it with Cortaterre. It's an Oregon Pinot Noir. It's just fabulous. We really are into good Oregon Pinot Noir.Suzy Chase: I want to give a shout out to your editor, Jono Jarrett.Vanessa Seder: I think you should. He's incredible. I can't say enough good things about him. I love Jono.Suzy Chase: You know, we are from the same hometown.Vanessa Seder: Stop. It really?Suzy Chase: Yes. We're from Prairie, Kansas. We're Instagram friends. And I'm like, wait, how did I, how did I not know you? My mom has to know your mom!Vanessa Seder: What a small world. It is a small world. He was just so great and involved in so much of this book and he would ship props over, you know, cause I did all the propping styling with Stacy and Jennifer, the three of us did the book together and everybody contributed so much to this book. It's really a huge process to write a cookbook. Yeah. He was just such a wonderful editor to have.Suzy Chase: So where can we find you on the web and social media?Vanessa Seder: VanessaSeder.com or RelishandCo.com and then I'm @VSeder on Instagram.Suzy Chase: Eat Cool is going to be my go-to at the beach house this summer. Thanks Vanessa for coming on Cookery by the Book podcast.Vanessa Seder: Thanks for having me. It's been a pleasure.Outro: Follow Cookery by the Book on Instagram. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

The Grower's Guild Oregon Pinot Noir 2019 is sourced from select vineyards throughout Oregon. Grower's Guild is the affordable line of wines from Owen Roe Winery, which David O'Reilly owned. And that is why the Grower's Guild Oregon Pinot Noir 2019 is chosen as CheapWineFinders St Patrick's Day wine.Owen Roe was an Irish Rebel commander from the 1500s and 1600s, and David O'Reilly has an Irish name. I am sure there are other affordable Irish-related wines available, but I couldn't find one at local shops. Ireland has more of a beer and whiskey history.Vintage Wine Estates purchased Owen Roe Winery in 1999, which has a whole portfolio of wines, and David O'Reilly now serves as the head of winemaking for the Northwest coast. Owen Roe's value-priced wines had been the Sharecropper line of wine, and that brand seems to be replaced by the Grower's Guild wines.Owen Roe wines featured vineyards in Yakima Valley in Washington and the Willamette Valley in Oregon. The Grower's Guild wines do not seem to be exclusively sourced from Willamette Valley but from "dedicated growers up and down the state's best regions." Willamette Valley gets all the wine writers' attention, but there are grape-growing regions all along Oregon's coast.I always like Owen Roe Winery because even though they are a producer of excellent, splurge-worthy, they always also produced top-quality affordable (under $20, the Grower's Guild Oregon Pinot Noir 2019 was found for $16). Not every high-end winery has paid attention to value-priced wine drinkers.An interesting feature of Oregon Pinot Noir is that wines selling for about $40 and under have screw-cap enclosures, and the $40 plus wine have corks. I think more wine regions should follow this example; a typical $40 and under wine is not going to be cellared, and a screw-top is far easier to deal with. Most value-priced wines have inexpensive corks or cork substitutes. They are nothing to get excited about; give me a decent screw cap.The technical notes for the Grower's Guild Oregon Pinot Noir 2019 do not give much information. They mention that the spring and fall had cool weather and the summer was warm, and that is exactly what you look for when growing Pinot Noir grapes. The wine was aged in oak, but other details are given. The alcohol content is 13%.Grower's Guild Oregon Pinot Noir 2019 Tasting NotesThe color is a very see-thru garnet red. The nose is bright, ripe cherry, sharp spice, vanilla, herbs, crushed dried fall leaves, strong black coffee, and tea. It is full of interesting aromas; if I kept my nose in the glass, it would offer up additional scents, but on to the taste portion.Often with value-priced Pinot Noir, you would describe them as soft, silky, and smooth, but the Grower's Guild Oregon Pinot Noir 2019 has that and another dark side and brooding. It tastes black cherry, exotic spice, bitter dark chocolate, licorice, and ripe plum.The mid-palate adds non-sweet Dr. Pepper, a sharp slap of rougher-edged spice, raspberry, and a salty, cashew sensation. The tannins are sweet, and the acidity gives this Pinot Noir a bright, lively appeal.The SummaryThe Grower's Guild Oregon Pinot Noir 2019 is a solid example of an Oregon Pinot Noir.I know the Willamette Valley Pinot Noir gets all the press, but in this price range except growers and a talented winemaker matter more.

We treasured a childhood growing up on a farm in Iowa and the qualities and life lessons it gave. We wanted this for our three daughters (Natasha, Jordan, and Aspen). With the future in mind we wanted to create a sustainable and responsible farm. That is why we started farming organically in 2003 and continue to move toward biodynamic practices. Youngberg Hill is a small, family estate grower and producer of Oregon Pinot Noir and Pinot Gris. We purchased Youngberg Hill in 2003 and overhauled the entire estate, including vineyard management, winemaking, tasting room, and hospitality. With backgrounds in winemaking, distribution, food & beverage, hospitality, and marketing, we knew that all of our talents would be used to turn something that was already beautiful on the outside into a place that was equally as beautiful on the inside, too.Having the Inn on the vineyard is a great way to meet people from all over the world, make new friends, and to share the beauty of our McMinnville winery. It is wonderful to share our world with those who have a common interest in good wine, good food, and the wonder that abounds in this beautiful place we call Oregon wine country.

The Salud Big Board Auction comes to a close, raising a remarkable $204,600 in just three days of online bidding. Now, we count down to the main virtual event on Saturday evening. In this final Big Board Auction episode, we raise a glass via Zoom for Oregon vineyard workers! In this session, Brian welcomes Clare Carver from Big Table Farm, Mo Ayoub from Ayoub Wines, Domaine Roy's Jared Etzel, Grant Coulter from Flaneur Wines and Jim Anderson from Patricia Green Cellars. The vintners share an update from their respective wineries, insight on their exclusive Salud cuvees, and how important the health & well being of vineyard workers is to the Oregon wine industry.Please visit www.saludauction.org to learn more and donate.

The Salud Big Board Auction continues as we raise a glass virtually and exponentially add to our audience, making an even bigger impact for Oregon vineyard workers! In this episode, Brian welcomes Winderlea's Bill Sweat, Chris Hermann from 00 Wines, Anna Campbell and Heather Perkin from Elk Cove Vineyards, winemaker Bryan Weil representing Rain Dance Vineyards, Domain Drouhin's David Millman, and Michael Fay from Domaine Serene. The vintners share an update from their respective wineries, insight on their exclusive Salud cuvees, and how important the health & well being of vineyard workers is to the Oregon wine industry.Please visit www.saludauction.org to learn more and donate.

The Salud Big Board Auction continues as we raise a glass virtually and exponentially add to our audience, making an even bigger impact for Oregon vineyard workers! In this episode, Brian welcomes artist & winemaker James Frey from Trisaetum, Kate Payne-Brown of Stoller Family Estate, Peter Shea of Shea Wine Cellars, Cody Wright of Purple Hands and Twomey's Chris Burrough. The vintners share an update from their respective wineries, insight on their exclusive Salud cuvees, and how important the health & well being of vineyard workers is to the Oregon wine industry.Please visit www.saludauction.org to learn more and donate.

The Salud Big Board Auction continues as we raise a glass virtually and exponentially add to our audience, making an even bigger impact for Oregon vineyard workers! In this episode, Brian welcomes winemakers Gina Hennen of Adelsheim ,Ben Castell of Bethel Heights, Katie Santora of Chehalem, Pat Dukes & Kelly Kidneigh of Dukes Family Vineyard, Erik Kramer of Willakenzie Estate, and Dusky Goose representative Pamela MacLellan. The vintners share an update from their respective wineries, insight on their exclusive Salud cuvees, and how important the health & well being of vineyard workers is to the Oregon wine industry.Please visit www.saludauction.org to learn more and donate.

The Salud Big Board Auction continues as we raise a glass virtually and exponentially add to our audience, making an even bigger impact for Oregon vineyard workers! In this episode, Brian welcomes Ian Burch from Archery Summit, Beaux Freres second generation Winemaker Mikey Etzel, Oregon Legend Ken Wright, Anthony Van Nice from Solena Estate, and Cristom's Tom Gerrie. The vintners share an update from their respective wineries, insight on their exclusive Salud cuvees, and how important the health & well being of vineyard workers is to the Oregon wine industry.Please visit www.saludauction.org to learn more and donate.

We can't be together this year, so let's raise a glass virtually and exponentially add to our audience, making an even bigger impact for Oregon vineyard workers! In this episode, Brian welcomes Amelie Robert Estate's Ernie Pink, Gary Horner from Erath, Eric Hammacher from his namesake winery, Kate Ayres from Penner-Ash, Luisa Ponzi of Ponzi Winery, and Guillaume Large from Resonance. The vintners share an update from their respective wineries, insight on their exclusive Salud cuvees, and how important the health & well being of vineyard workers is to the Oregon wine industry. Please visit www.saludauction.org to learn more and donate.

In this INCREDIBLE episode, we speak with Page Knudsen of Knudsen Vineyards, one of the oldest and largest vineyard groups in the Willamette Valley, as she talks about the history of their winery and how their brand came to be. We start our tasting with their 2015 Pinot Noir, a gorgeous wine from a critically panned year, this wine has really hit its stride and in our opinion it represents the very best of what Oregon Pinot Noir can be. We follow that with a 2016 Chardonnay that is light, slightly crisp, very refreshing, and packed with flavor that will compliment any food pairing you can throw at it. After that we speak with the amazing Shannan Wilson, actor and singer who recently starred in a breakout independent film Sno Babies, a gripping and traumatic film about the very real opioid addiction crisis afflicting our youth and middle class. Shannan talks to us about being a working mother and how the move from Texas to New Jersey affected her palate, and her go-to places for a quick bite whether she's in Houston or Jersey! If you haven't already, check out the live stream episodes over on www.facebook.com/pardonmyfork!

Rudy Marchesi is the chairman of the board of directors for Demeter USA, the national Biodynamic certifying organization for all biodynamic agriculture. Rudy is also a managing partner for Montinore Estate. Montinore is based in the Willamette valley in Oregon, and is one of the largest biodynamic wineries in the nation, growing classic Oregon Pinot Noir, as well as some Italian varieties that are not common at all in Oregon.In this interview, Rudy gives us a great overview of the history and benefits of practicing biodynamic vinticulture. Those benefits extend to the biology and economics of growing wine, but also to the taste of the resulting wine. He talks about practicing biodynamics at both a micro-vineyard, as well as at a large estate like Montinore. We also touch on what it means to have your vineyards vs your winery certified, how biodynamic certification compares to organic certification, and how Demeter incorporates new scientific knowledge into its regulations.If you have heard about biodynamics or drank a biodynamic wine, and wondered what it entails, or if you think you know about it and have your doubts, this interview may be just the thing for you. A big thanks to Rudy for taking the time to layout an articulate and well-argued case for biodynamics. And thank you for listening… enjoy!

We all remember the movie, Sideways, and it’s ode to the Pinot Noir grape. Tuesday, August 18, 2020, is Pinot Noir Day and in this episode, Shelley and Phil will taste through two Pinot Noirs. One is an Oregon Pinot Noir, a 2018 Barrel Select from Willamette Valley Vineyards and the other is a French Pinot Noir, a 2017 Louis Jadot Bourgogne from the famed Burgundy region of France. Pinot Noir is a fantastic wine, but a temperamental grape. Elegant and berry-like, its velvet flavor is the perfect addition to any affair. Pinot Noir Day celebrates this wine and the regions of the world in which it’s cultivated.For more information about this Louis Jadot Pinot Noir, please visit http://lovejadot.com/pinot-noir/. For more information about Willamette Valley Vineyards, please visit https://www.wvv.comA big thanks to our sponsors: Social Media Summit Coeur d’Alene. Visit https://www.smwcda.com for more information on the Pacific Northwests longest running social media conference and the Social Media Summit Inner Circle. The Culinary Stone. Looking for that special bottle of wine or a wine club that really over delivers, visit https://culinarystone.com or call them at 208-277-4116.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music which is anything but average. Please contact him at veryaveragemusic@gmail.com Other Mentions: Terese Machmiller, Genneva Machmiller, St. Supery Winery, Costco Wholesale, Montpellier Winery, Georges Duboeuf Beaujolais, Wine for Normal People Podcast, Jill Söderlund BrunningWines we drank this week: 2016 Vistalba Corte C (Malbec and Cabernet Sauvignon), 2018 Matthiasson Tendu Red

South Africa's Hamilton Russell Vineyards has produced world-class Pinot Noir and Chardonnay for more than 40 vintages. The wines have a classic Burgundian style and structure, balancing opulent fruit and spice with masterful restraint. Hamilton Russell Vineyards also makes wine inthe Willamette Valley. Proprietors Anthony and Olive Hamilton Russell discuss their Oregon project and its first two wines, both 2018vintage. The wines are available through Vineyard Brands www.vineyardbrands.com

A self-described "serial griller," Matt Moore shares expert tips from grillmasters of the South and beyond in "Serial Grilling: Grillmaster Secrets for Flame-Cooked Perfection." Moore says with the right techniques you can grill just about any food, even donuts! Started by Dick and Nancy Ponzi in 1970, Ponzi Vineyards in Oregon's Willamette Valley celebrates 50 years. Sisters Anna Maria Ponzi, President, and Luisa Ponzi, winemaker, discuss what makes Oregon Pinot Noir and Chardonnay unique.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

This interview is with Jeff Woodard of Woodard Wines. In this interview, Jeff discusses how his education at Linfield College informed his current job in the Oregon Wine Industry. He speaks of the various places he worked, as well as his current job in owning a retail wine shop. He states that “wine is about learning and experimenting with different things,” and that is showcased within his work as his wines on the shelves are constantly evolving to maintain a fresh atmosphere. Jeff offers his global knowledge of wine and includes tips for selling wine that mainly has to do with forging good relationships with customers. Towards the end of the interview, he also talks about his sister's business with Detour, as well as his partnership with her. Lastly, he goes on to discuss Oregon Pinot Noir, as well as the attention Oregon has been getting; Jeff plans to continue expanding in his business, as well as educating. He states that wine is a “living, breathing thing” that is constantly changing— his passion for business and wine itself shines through this interview. This interview was conducted by Rich Schmidt at Woodard Wines on June 12, 2019.

Subscribe: https://www.interpretingwine.com/listen Please consider leaving a rating and review wherever you’re listening   Episode outline: Extended origin Story Vintages since 2013 Natural Wine The future   Wines Tasted: 2019 City Pop 2017 Chenin  2018 Bring It  2015 Oregon Pinot Noir   Website: https://www.swickwines.com/   See the whole playlist: www.interpretingwine.com/wvwa   In the UK: Seeking representation Willamette Valley Winery Association: https://willamettewines.com/ https://www.facebook.com/willamettewines/ https://www.instagram.com/wvwines/ https://twitter.com/wvwines   Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Guest: Joe Swick Date recorded: 18 January 2020   Contact: hello@interpretingwine.com   Podcast: https://www.interpretingwine.com/listen Facebook: https://www.interpretingwine.com/facebook Instagram: https://www.interpretingwine.com/instagram Twitter: https://www.interpretingwine.com/twitter TikTok: https://www.interpretingwine.com/TikTok  

Valcan Cellars and Winderlea Vineyard talks with us in the studio about their stories, and family history of making wine. In this episode, we hear one story centered on second careers, a well-planned next chapter, and the pursuit of a shared passion. Then we uncork a second story coming from one of a multi-generational line of wine entrepreneurs, who focus on an Argentinean approach to fermentation. GuestsBill Sweat, Founder & Winemaker, Winderlea Winery JP Valot, Owner & Winemaker, Valcan Cellars Guest Biographies Bill Sweat & Donna Morris The kernels of Winderlea were spun over milestone birthdays and anniversaries travels to Bill Sweat & Donna Morris's favorite wine regions, and nightly dinners with a bottle of wine after good and not so good days at the office. In the early 90s they fell in love with Pinot Noir. Its elegance and sensuality – and the beautiful way it paired with a range of foods delighted them. As they tasted through wines from across the country they found the characteristics they most loved in Oregon Pinot Noir. They believe it is due in large part to Oregon's unique climate and soils paired with the heritage of artisanal craftsmanship and an obsession with making small lots of the highest quality wine. On a practical level, they found the Oregon wine community to be a collaborative one – where newcomers are welcomed, tutored and expected to perfect their craft. In 2006 they relocated from Boston and have made Dundee, Oregon their home. They are committed to continuing the traditions of responsible stewardship of the land and the highest quality artisan winemaking. JP Valot, Juan Pablo (JP) was born in Mendoza, the heart of Argentina's wine country, and completed a five-year degree in Agricultural Sciences with a focus in Enology and Viticulture at the National University of Cuyo. After graduation, JP worked as an enologist for Esmeralda, one of the Catena wineries. In 2001, he came to Oregon looking for new challenges and was attracted by Oregon's growing wine industry. Shortly after, he met his wife Doris and both decided to settle in Oregon.JP worked for Willamette Valley Vineyards, Soter Vineyards, and Dobbes Family Estate. JP's qualifications include 16 years of winemaking experience between 19 vintages in Oregon and Argentina. He has played multiple roles in Oregon's wine industry including winemaker, vineyard manager, and educator, and was appointed by the Governor to be a member of the Oregon Wine Board. JP is a well-rounded wine professional who understands the winemaking process from the vine to glass. He brings strong educational and professional experience; but most importantly, he brings his passion and commitment to making high-quality wine. Host: Heidi Moore, Wine Enthusiast and Country Financial {wine} Insurance Agent --- Send in a voice message: https://anchor.fm/winecrushoregon/message

Valcan Cellars and Winderlea Vineyard talks with us in the studio about their stories, and family history of making wine. In this episode, we hear one story centered on second careers, a well-planned next chapter, and the pursuit of a shared passion. Then we uncork a second story coming from one of a multi-generational line of wine entrepreneurs, who focus on an Argentinean approach to fermentation. GuestsBill Sweat, Founder & Winemaker, Winderlea Winery JP Valot, Owner & Winemaker, Valcan Cellars Guest Biographies Bill Sweat & Donna Morris The kernels of Winderlea were spun over milestone birthdays and anniversaries travels to Bill Sweat & Donna Morris's favorite wine regions, and nightly dinners with a bottle of wine after good and not so good days at the office. In the early 90s they fell in love with Pinot Noir. Its elegance and sensuality – and the beautiful way it paired with a range of foods delighted them. As they tasted through wines from across the country they found the characteristics they most loved in Oregon Pinot Noir. They believe it is due in large part to Oregon’s unique climate and soils paired with the heritage of artisanal craftsmanship and an obsession with making small lots of the highest quality wine. On a practical level, they found the Oregon wine community to be a collaborative one – where newcomers are welcomed, tutored and expected to perfect their craft. In 2006 they relocated from Boston and have made Dundee, Oregon their home. They are committed to continuing the traditions of responsible stewardship of the land and the highest quality artisan winemaking. JP Valot, Juan Pablo (JP) was born in Mendoza, the heart of Argentina’s wine country, and completed a five-year degree in Agricultural Sciences with a focus in Enology and Viticulture at the National University of Cuyo. After graduation, JP worked as an enologist for Esmeralda, one of the Catena wineries. In 2001, he came to Oregon looking for new challenges and was attracted by Oregon’s growing wine industry. Shortly after, he met his wife Doris and both decided to settle in Oregon.JP worked for Willamette Valley Vineyards, Soter Vineyards, and Dobbes Family Estate. JP’s qualifications include 16 years of winemaking experience between 19 vintages in Oregon and Argentina. He has played multiple roles in Oregon’s wine industry including winemaker, vineyard manager, and educator, and was appointed by the Governor to be a member of the Oregon Wine Board. JP is a well-rounded wine professional who understands the winemaking process from the vine to glass. He brings strong educational and professional experience; but most importantly, he brings his passion and commitment to making high-quality wine. Host: Heidi Moore, Wine Enthusiast and Country Financial {wine} Insurance Agent --- Send in a voice message: https://anchor.fm/winecrushoregon/message

Welcome Carrie Wynkoop, CEO/founder of Oregon-only wine club Cellar 503--to the show. Recently named one of the top 10 wine clubs to join right now by Wine Enthusiast, Carrie launched Cellar 503 in 2014 after being entrenched in a political consulting firm as CFO. Carrie decided to follow her true passion mid-career: Oregon wine. Cellar 503 personally handpicks each wine she sends out to her members nationwide, showcasing unique varietals and undiscovered regions throughout the 19 AVAs in Oregon. Sure everyone knows about the Willamette and Oregon Pinot Noir, but how about Elton AVA? Sit back, take a sip of Oregon wine and here what Carrie has to say.

In Episode 38, Damien and Jonathan welcome the owner of Atlas Bistro on the show to saber a champagne bottle and to talk Oregon Pinot Noir. Todd founded Atlas Bistro 19 years ago and it has become one of the best hidden gems in Phoenix and in America. The show starts off with a quick demonstration on how not to saber a bottle, a discussion about Grower Champagnes, our favorite wine importers, and how he founded the restaurant. Quickly the guys get into how Atlas Bistro, after 19 years, stays one step ahead of restaurant trends through global travels and how great it was being featured on The Food Network this year. While enjoying two great Pinots and talking all about the different growing regions in Oregon they get into reminiscing about the best bottles ever shared at Atlas and what wines got everyone into wine. It was a lot of fun to record this episode and if you haven't yet been to Atlas or haven't gone in a while, it is a perfect time to make a reservation.This episode is available on YouTube (and we recommend watching Todd's epic saber fail. https://www.youtube.com/watch?v=Vf4OS9wmqnM Wines Tasted:Champagne Marc Hebreart Premier Cru Blanc de Blancs2017 Walter Scott "Justice Vineyard" Pinot Noir - Willamette Valley, OR2012 Soter Vineyards North Valley Pinot Noir - Yahmill-Carlton, Dundee OR www.atlasbistrobyob.com(480) 990-CHEF

This interview is with Kelly Kidneigh of Mad Violets Wine Co. In this interview, Kelly talks about how she started out in acting and made her way to developing a passion for wine. After moving from California to Oregon, she talks about the various places she worked and gained experience from, her decision to get an education at OSU, and how she got to where she is today, making wine for the “most amazing people.” Kelly then goes on to speak about how she balances each place she makes wine for, her hands off-approach with winemaking, and what's so special about Oregon Pinot Noir. Towards the end of the interview, Kelly shares the story in starting her boutique label with her husband, Stirling Fox, what it's like to be a woman in the wine industry, changes/difficulties she's seen to the industry, and the future for her business. To conclude, she ends with offering advice to anyone looking to enter the industry. This interview was conducted by Rich Schmidt at the Nicholson Library at Linfield College on August 6, 2019.

This interview is with Morgan Beck of Johan Vineyards. In this interview, she discusses how she got into wine which stemmed from a variety of things— her parents being involved in horticulture, her experience in the restaurant business, tasting Oregon Pinot Noir, and traveling to South America being some of them. She discusses her first winemaking experience in Sonoma, first biodynamic winemaking experience, as well as how her time abroad has informed her understanding of wine. She then goes on to discuss why Pinot Noir, her vineyard philosophy, and her time at Johan. She then goes on to speak about her winemaking philosophy, why she believes in biodynamic farming, what she sees for the future of Johan, the Oregon Wine Industry, and offers advice to someone looking to enter the Oregon Wine Industry. This interview was conducted by Rich Schmidt at Johan Vineyards on July 1, 2019.

In this oral history interview, we talked with Steve Girard of Benton-Lane Winery. Steve talks about his early appreciation for wine and how he got hooked on Oregon Pinot Noir. He also discusses his journey of acquiring his unique property, planting his vines, and making his wine. One point that he emphasizes is that it takes a team, not a single person, to make a wine successful. This interview was conducted by Rich Schmidt on June 27, 2018 at Benton-Lane WInery in Monroe, Oregon.

Brian Duffield has made a name as one of the most versatile screenwriters in Hollywood—from making waves at age 23 with his first comedy spec Your Bridesmaid Is A Bitch to writing the McG-directed Netflix thriller The Babysitter to co-writing Insurgent, the uber-successful second installment of the Divergent franchise. As he joins the panel and guest co-host Arvind Ethan David to drink through three perfect-for-fall bottles of Oregon Pinot Noir, Brian talks about the emotional rollercoaster that is writing in Hollywood, the horrible day job at Lucky Jeans he got to quit after selling his first script, and the infamously plagued production of his first produced screenplay, the Natalie Portman-starrer Jane Got A Gun.

Nicolas-Jay is the story of a three-decade friendship between famed Burgundian winemaker Jean-Nicolas Méo and visionary music entrepreneur Jay Boberg, and their shared love of Oregon Pinot Noir.It is also the story of their desire to build something lasting together, while creating a distinctive expression of great Willamette Valley Pinot Noir. This is achieved by applying viticultural and winemaking experience gained from working with the Grands Crus of Burgundy to the finest fruit in Oregon.This includes grapes from the older vines from Nicolas-Jay’s own organically farmed Bishop Creek Vineyard on the hillsides of the Yamhill-Carlton AVA, as well as grapes from other top Willamette Valley vineyards, including Nysa, Momtazi and Zenith.From these sites, Jean-Nicolas, Jay and talented associate winemaker Tracy Kendall make alluring and expressive wines that convey the unique character of Oregon Pinot Noir.Visit Nicolas-Jay winery https://www.winesoundtrack.com/cantine/nicolas-jay

The essence of this wine speaks to what the WillaKenzie Estate can be - a selection of key blocks culminating in a serious, site-reflective Pinot Noir. Erik discusses here how the Estate Pinot Noir speaks to the totality of the property and his love for the level of complexity that was achieved this vintage.

In this episode, Erik discusses the energy, clarity of fruit, and intensity he strives for in his Willamette Valley Pinot Noir, and how he achieves these elements through viticulture and winemaking choices.

The Story The Jezebel Oregon Pinot Noir 2017 is a blend of 52% Willamette Valley and 48% Southern Oregon grapes. There are 5 AVAs due south of Willamette Valley. While most of these areas tend to be warmer and dry,

Ken Wright is the founder and winemaker of Ken Wright Cellars, based in Carlton, Oregon. Ken discusses his work with Dick Graff in the 1970s, and then explains why he decided to move from California to Oregon in the 1980s to pursue winemaking in Oregon. He gives a thorough explanation of the different rock types found in state, and the attributes that different sites bring to a resulting wine. He also goes into depth in explaining his own winemaking evolution, from working at Panther Creek, to starting Ken Wright Cellars in 1994. Along the way, Ken makes several connections between the winemaking and the farming, and explains how one is often the result of the other. In particular, he talks quite a bit about the phenomenon of reduction in a wine, something he tries to prevent. Ken further describes several key vintages for Oregon Pinot Noir, discussing the attributes of those years and their impact on his own thinking. Take the demographic survey. This episode is sponsored by: Vknow Wine App NY Drinks NY Trip to the Finger Lakes Wine Region Oregon Wine Trail Tasting      

The Erath Oregon Pinot Noir 2016 is sourced from vineyards all over Oregon, the Willamette Valley AVA is the one that everyone knows, but there is also the Rogue Valley AVA and the Umpqua Valley AVA. Erath Winery is one of the Chateau Ste Michelle family of wines and this is their "Taste of Oregon" Pinot Noir, they produce several different Pinots including high-end single vineyard Pinot Noir. The stated goal for this wine is "to make the best Pinot Noir in the world for under $20" and they just may have pulled it off since both Wine Advocate and Wine Spectator awarded this sub-$20 Pinot, 90 points. For me giving a wine a point score is essential if you are purchasing a $150+ wine and want to insure you are buying one of the elite wines, for under $20 value priced wines points don't mean as much. But, both those publications have well-respected, talented critics and while their palates may not been in tune with yours or mine, they do know how to identify quality in the vineyard and in the winemaking. So a good score for a value wine does indicate top quality, if the wine appeals to you or not is another story. The 2016 growing season in Oregon was cool and long, just what Pinot Noir grapes need to excel. 20% for this wine was aged in new French oak, they didn't specify if it was oak barrels or other means to impart oak seasoning. The alcohol content is 13.5%. The color is clear, see-thru garnet red. The nose is delicate and complicated, herbs, cherry, mushroom, baking spices, black pepper, raspberry, and a whiff of dark chocolate. This is a light to medium-bodied wine, the flavor profile starts off soft, then builds, very cool. It tastes of ripe cherry, a slap of pepper, some not sweet cola, candy spice, and herbs. The mid-palate shows tart cranberry with cream, orange zest, a quick hit of milk chocolate, and smooth plum. The tannins are sweet, you sense them, but there is no bite. The acidity is solid, you don't get these many flavors unfolding in a sip of wine without well-balanced acidity acting as a backbone. The finish engages you palate and then slowing fades away. The Erath Oregon Pinot Noir 2016 is an excellent Pinot Noir, no need for a "for the price" qualifier. It has flavor galore, it has structure that holds the wine together, but also stays out-of-the-way of you're sipping pleasure. I used to say that the Willamette Valley AVA produced my favorite Pinot Noirs, but I think from now on I will simply say my favorite Pinot Noir comes from Oregon.

John Griffin connected with Ken Wright in what will be Episode #1 of our new podcast here at Grape Expectations - John and Ken spent most of their time discussing the 2017 vintage. Highlights include thoughts on the 2017 vintage in general, Ken on yields being high in 2017 and the benefits associated with that in terms of quality (counterintuitive), Ken on the 2017 fires seeing that last summer the whole state of Oregon was basically burning, and how 2017’s are showing in the glass.

Case and Denise relive their trip to the beautiful Willamette Valley known for Oregon Pinot Noir.  Listen for first hand experience they had in wine making distribution and growing season and of course a taste or two.

Welcome Back Wine Lovers! This Week T-Mo, Robert & Dom discuss Pinot Noir from Oregon. In addition, a new member - Michael - joins the cast and gives first had knowledge from Oregon Wine Country.  Direct any questions or comments to goodwinehunting@gmail.com  

Nobody has had a better view of the changes in independent film over the past decade-plus than Greg Pritikin, who began his career by making a $10,000 movie on his credit card, went on to write and direct notable indies like Dummy with Adrien Brody and Milla Jovovich, and has now graduated to Netflix where he has The Last Laugh with Richard Dreyfuss and Andie MacDowell coming out. As he discusses his career and the ups and downs of movie-making, he joins the guys in their second dip into Oregon Pinot Noir. Also joining this episode is director Beth Kochendorfer of The Real Housewives of Beverly Hills, who fills in as co-host for an absent Scott Kay after being one of Hollywood Uncorked’s first guests ever on Episode #5.

Click on the picture for the wine list. Radio Kitchen food for thought: Something smoked ?

The Cogills introduce themselves as a film-critic and a wine expert. He has reviewed more than ten thousand films and she travels the world chasing the grape and together they explore the wines and films that shaped their early careers. From "The Blob" and "Lawrence Of Arabia" to a spectacular Oregon Pinot Noir you can expect a smooth, reliable conversation resulting in, "A Perfect Pairing."

When the audition involved questions like "Are you claustrophobic?" and "Would you shave your head?" actress Naomi Grossman knew the role she was trying out for on "American Horror Story: Asylum" was anything but conventional. But she didn't totally see what she was in for until she was made up as Pepper, the tragic, malformed sprite who spanned two separate seasons of Ryan Murphy's groundbreaking series. In our new episode, Naomi joins Hollywood & Wine to taste Oregon pinot noir while giving us the inside scoop on one of the more shocking TV transformations ever.

Welcome to Episode 67 of Brain Software with Mike Mandel and Chris Thompson! The Hypnotic Storm is spreading like a rash, and you’re infected! Check out the show notes below and scroll down to listen to the podcast directly on this page. Keep sending us topic suggestions and show feedback. We love hearing from all of you. Here are the show notes for this episode: The podcast begins with the usual stupidity, with Mike doing guinea pig laughs over Chris’ intro, and then yelling “Hurrah!” for no apparent reason. A new way to vaguely confuse and sexually stress people by asking them to invest in you! Mike admits he’s pathologically ontime, as are all Enneagram Eights, and does love Oregon Pinot Noir, as well as the Washington State offering. They discuss Mike’s near crash enroute to Hypno East because of a guy texting. Toronto isn’t a backwater! 16 lanes of highway prove it! Mike uses a badge and yells that he’s not a cop to gain the advantage over idiots. Come out to Hypnothoughts in Las Vegas in August! Mike will be teaching a full day of MINDSCAPING…Buy the online course and attend the live training for free, and get a discount on your Hypnothoughts ticket too! Check it out here: MINDSCAPING promotion for Hypnothoughts Live. Chris goes well beyond the requisite explanation and it all gets dangerously close to a Ken Sweatman story, and draws Mike into the explanation of whatMINDSCAPING is and how it works. Chris and Mike discuss cold-reading, and the confirmation bias, the worst of this being Kripkean Dogmatism. Mike tells how in Newfoundland on a documentary shoot he convinced 2 observers that he’d never gotten up off a couch, which made the appearance of a selected card in a card-case across the room near miraculous. Events are reconstructed after the fact, which makes cold-reading seem real. People tend to remember only what fits their confirmation bias. Mike demonstrates the method on Chris, using his tan as an example. Mike advises to Google the Classic Reading! It fits most people. Chris brilliantly cold-reads that Mike hasn’t done the Classic reading recently. Mike says “Your sexual adjustment has caused you some difficulties…” and isn’t kidding! Cold readers make broad statements, and their dupes make specific applications of the material. Graphology is far more effective than cold-reading because you’ll be correct! Mike has been a certified handwriting expert since 1993. He provides forensic graphology and college lectures. Check out Mike’s online graphology course! You can see a cool video here: Introduction to Graphology and there’s over 7 hours of awesome training for you in the online course. A question comes in about rapid inductions and PGO spikes. Chris sends listeners to the rapid induction video on the blog at mikemandelhynosis.com Family members can be your worst subjects…at first, anyway. Mike tells how his student Mohammed hypnotised his father after one day of training. Chris explains the use of the startle effect and the PGO spike. Confusion means the brain looks for resolution. Chris starts to explain and begins channeling Ken Sweatman. Mike quickly takes control of the conversation and explains the need for rapport. They discuss a hilariously inept video from a hypnosis trainer that “drips with ridiculosity”. Mike’s REM induction fires a PGO spike, but the subject doesn’t know when it will happen. Chris mentions hiccups and startling the sufferer. Mike feigns interest. The startle must be poweful! Mike recommends Gil Boyne’s brilliant videos. Mike applauds Chris’ use of the Jerry Intervention, or: Seizing the power via confusion. Chris tells how he psychologically decimated the man for using sweeping generalizations and straw man arguments. Chris says that the man was an idiot, and Mike can be heard in the background, quietly chanting “Dick?…Dick?…” Chris continues speaking as Mike laughs. Chris thinks that Mike was laughing at Chris’ brilliance, but Mike is actually laughing at the way he kept chanting “Dick?…and wasn’t actually paying attention to anything Chris was saying. Chris explains how he actually used the Jerry Intervention, and says “This was textbook Jerry Intervention” and Mike laughs until he coughs and injures something. I think you know! is discussed. It all drips with portent and confusion. Who the hell is Jerry?!? Jerry was SO right about you! It’s now becoming a Ken Sweatman story. Life should be effortless, enjoyable and vaguely annoying to other people! Mike tells you how to do 3 really cool practical jokes while driving, and you do them at your own risk, and assume all responsibility for the results. Rememer: We are NOT responsible. At all. For anything. Ever. Mike tells how brilliant stage hypnotist Michael C. Anthony got him with the first of these practical jokes. Stomp on the accelerator and try to make it through the light. (Unless you’re in Chris’ Tesla, in which case you will make the light.) The second joke involves a horrific sharp turn and the relieved laughter when the car doesn’t roll and then burst into a fireball. The third joke is the best! Nothing like surviving a car crash…Stupid, but brilliant! (We aren’t telling you to do this, so don’t.) Empowering Question: What is it going to take for you to apply these empowering questions for your life…and how soon are you going to do it? Metaphor: Mike’s mentor, the late Derek Balmer and the parking meter… Ending: The brilliant song writing of Heinrich Dieter: Aufnahmevermogen aufmerksamkeitsverteilung! Please leave a rating in iTunes, and send in your questions by email to info(at)mikemandelhypnosis.com Remember to check out this blogpost on pre-hypnotic work.

St. Innocent Winery's Founder and Winemaker Mark Vlossak was responsible for some of the most interesting wines that I tasted during my 2012 trip to Oregon.  The St. Innocent Pinot Noir Temperance Hill absolutely blew me away and the St Innocent Pinot Blanc made me think hard about the white wine potential of this region. Mr. Vlossak was also one of the Willamette Valley's most eloquent supporters.  Winemaker Mark Vlossak is heavily involved in the yearly "Pinot Camp" educational week for industry professional.  This video, the first of five, gives you a taste of what he can teach us about Oregon Wine. I interviewed Mr. Vlossak in the cellars at St. Innocent Winery. This is Episode #47 of Understanding Wine with Austin Beeman.  There is more to come.

Elk Cove Vineyards Owner/Winemaker Adam Campbell discusses what makes a good site to plant Pinot Noir in Oregon.  For shownotes goto www.austinbeeman.com

Thomas Gerrie talks about the 2009 Thomas Gerrie Pinot Noir from Oregon.  For shownotes go to www.austinbeeman.com

Goto www.austinbeeman.com for the shownotes of this podcast.

This week’s show is all about Pinot Noir, featuring a wine lover's review of the film, "Sideways", and tasting three Pinots from California and Oregon: - La Crema, Sonoma Coast Pinot Noir 2002 ($18) - Erath, Oregon Pinot Noir 2002 ($15) - Beringer Founders' Estate Pinot Noir 2002 ($9)