Podcasts about Willamette Valley

Oregon white oak is one of just three oak species native to Oregon and the primary type of oak found in the Willamette Valley. Today, 90% of white oak habitat has been lost because of development and decades of fire suppression that altered the prairies where oaks once dominated. Most of the remaining white oak habitat is on private land, so private landowners can play a vital role in restoring white oaks and the dozens of other plants and animals they support, from western meadowlarks to the endangered white rock larkspur.    Since 2010, the Clackamas Soil and Water Conservation District has been working with private landowners to restore white oak habitat. That effort includes providing them with technical assistance and cost-sharing support from the district or the Natural Resources Conservation Service for restoration projects that can last several years and cost tens of thousands of dollars.    Brendan Addis is a conservation specialist at the Clackamas Soil and Water Conservation District. He joins us along with Michael Hayes, a landowner he has been working with since 2024 to restore five acres on Hayes’ property south of Oregon City. They join us to share the changes they’ve seen on that project as it nears completion this fall.   

Steve sits down with Nick Montalbine, founder of Inner Voice Analytics, for a conversation about growth, change, listening to the signals around us, and knowing when something needs to change before the cracks become chasms.Nick's career has taken him from Nike and the world of Lean Six Sigma to entrepreneurship, leadership, and helping organizations better understand what their people are really experiencing. Along the way, he learned that growth does not always begin with a big breakthrough. Sometimes, it starts with the small signals we are tempted to ignore.Nick shares a deeply personal look at the signs he experienced before leaving Nike – diminished pride in his work, irritability, insomnia, fatigue, and eventually a moment when he realized he had been overwhelmed for far longer than he wanted to admit. Those micro moments eventually became a much bigger realization: something had to change.Today, that same philosophy shapes his work with organizations through Inner Voice Analytics, where he helps leaders listen more closely to their people before small problems turn into much bigger ones.In this episode, you'll hear about:• The difference between micro moments and macro moments of change• Recognizing the signals that tell us something is no longer working• Knowing when to say yes and how to apply your strengths• How family, health, and personal values shape the decisions we make• Finding balance between strategy, the day-to-day, and listening to your team• The importance of hearing the hard truths• How ignoring small signals can allow cracks to become chasms• Why our feelings and physical well-being are important signals, even when things look successful on paperWhether you are questioning your next career move, leading a team through change, or simply sensing that something in your life is no longer working the way it once did, Nick's story offers an important reminder: the signals are often there long before the breakthrough.Listen now and ask yourself: What is your life or work trying to tell you that you might not be listening to?About the Guest:Nick Montalbine is the founder of Inner Voice Analytics, a consultancy that leaders turn to when something feels off, but the data says everything's fine. He helps organizations surface what's really happening beneath the surface using continuous listening and behavioral analytics to detect cultural cracks before they spread.Nick's work focuses on early signal detection, spotting disengagement before it turns into attrition, and helping leaders intervene before culture breaks. His approach blends behavioral science with AI-driven listening to build workplaces where people feel heard, valued, and motivated to stay.With over 20 years of experience, Nick has led transformation efforts across Fortune 100 companies and complex systems in healthcare, retail, and finance. He's held leadership roles at Nike and Legacy Health, where he helped guide large-scale organizational change by uncovering risks traditional metrics missed.Leaders call Nick when performance dips, trust erodes, or culture starts to fracture, often before it shows up in turnover.He lives in Oregon's Willamette Valley with his wife and daughter, where they grow grapes and build a life with the same intentionality he brings to his work.Connect with Nick:Website: https://www.innervoiceanalytics.comLinkedIn: https://www.linkedin.com/in/nickmontalbine/Stay connected and keep growing with Steve:  •  LinkedIn  •  Instagram  •  Book Steve to speak at your next event → www.stevemellorspeaks.com    •  Support the GrowthReady Podcast by leaving a 5-star rating → Apple PodcastsConnect with GrowthReadyJoin the community and keep your growth journey going:  •  LinkedIn   •  Instagram  •  Facebook  •  Official Website - Send us Fan Mail- Support the show ----This podcast was produced on Riverside (https://riverside.sjv.io/QjdaMo)  and released via ... (https://www.buzzsprout.com/?referrer_id=1968998)Send us Fan MailSupport the showConnect with Steve MellorStay connected and keep growing with Steve:LinkedIn - https://www.linkedin.com/in/steve-mellor-cc/Instagram - https://www.instagram.com/coachstevemellorBook Steve to speak at your next event → www.stevemellorspeaks.comSupport the GrowthReady Podcast by leaving a 5-star rating → Apple Podcasts - https://podcasts.apple.com/us/podcast/growthready-podcast/id1406082163Connect with GrowthReadyJoin the community and keep your growth journey going:LinkedIn - https://www.linkedin.com/company/wearegrowthready/Instagram - https://www.instagram.com/growthreadypodcast/Facebook - https://www.facebook.com/growthreadywithcoachstevemellorOfficial Website - https://growthready.com/----This podcast was produced on Riverside and released via ...

This interview is with Will Craigie of Bryn Mawr Vineyards. In this interview, Will discusses the many pivots he took that led him to the wine industry.Will talks about his beginnings as a musician and performer. In the late 90s and early 2000s, Will performed in an acoustic rock band as a guitar player. After many incredible experiences within the music industry, Will decided he needed a lifestyle change in 2006. During his time as a musician, Will worked in restaurants on the side. After leaving the music industry, Will continued working in restaurants in the kitchen, guiding the chaos of service. Later, Will started working in a kitchen at a wine tasting venue where he learned a lot about wine through making wine lists and taking opportunities to help on the line.Will discusses his transition to Oregon and the wine industry. Will's boss at the restaurant had sent Will on a trip to the Willamette Valley to taste wines and bring back to the restaurant. Will was captured by Oregon and decided to make another pivot into the Oregon wine industry, not at a winery, but as a wine tour driver. Will started his own wine tour company and took people across the valley for tastings, frequently visiting Bryn Mawr. When Will's business went under during the pandemic in 2020, he started working part-time at Bryn Mawr as a cellar assistant. By 2021, Will was brought on full-time as a cellar assistant and before that harvest was over, he was named cellar master. In 2022, Will transitioned into an assistant winemaker role.Later in the interview, Will talks about his future and the future of the Oregon wine industry. Will is happy at Bryn Mawr and does not plan on going anywhere. Will believes he still has more to learn at Bryn Mawr, specifically the vineyard side of things. As for the wine industry, Will trusts that things will regenerate as they have done in the past. He has hopes for the future for himself and the industry.This interview was conducted by Rich Schmidt at Bryn Mawr Vineyards in Salem on August 19, 2026.

This interview is with Elishca Charles of Kann. In this interview, Elishca discusses her journey through hospitality and what it means to her.Elishca talks about her early aspirations of becoming a military doctor, studying public health in college. When Elishca realized that career might not bring her the most joy, she started working in restaurants and never left. Elishca started learning about wine with her coworkers and continued educating herself from there. After the pandemic, that restaurant could not keep her in the same capacity, so she switched to the hotel industry as a food and beverage manager where she got experience in event planning. Throughout this time, Elishca was growing her wine knowledge and wanted to work in a winery. Visiting Oregon awhile back, Elishca decided to make the move in 2023 and secured a job at Domaine Serene.Elishca discusses her experiences within the Willamette Valley and her transition to Kann. Elishca had always loved Oregon Pinot Noir and grew a deeper appreciation for the Willamette Valley working for Domaine Serene. She hoped people left the winery feeling curious to try more wines and exposed to what is in our backyard. From there, Elishca was offered the opportunity to interview with Kann for a general manager position. Elishca had dined at Kann previously, and had dreamed of working there. Kann combined Elishca's Haitian culture and the food she grew up eating with her love of wine. Later in the interview, Elishca talks about what hospitality means to her. Elishca defines hospitality as an unwritten and unspoken language. She believes that hospitality is felt immediately when walking into a new place. She notes an experience she had with her grandmother in Haiti who did not share the same language. Elishca explains that her grandmother communicated through food and hospitality, something she takes with her throughout the industry.This interview was conducted by Rich Schmidt at Kann in Portland on August 18, 2026.

This interview is with Scott Sabbadini of Bjornson Vineyard. In this interview, Scott discusses his experiences within the wine industry and achieving his dream of working in the Willamette Valley.Scott talks about growing up in an Italian family who visited Italy multiple times throughout his childhood. Wine had always been on the table and he always associated it with connection. When it was time to go off to college, Scott followed in his parents' footsteps and went to UC Davis. Scott's father had suggested he take a few winemaking courses and eventually, Scott declared winemaking as his major. After spending a year abroad in Italy and finishing school, Scott jumped right into the industry.Scott discusses his various jobs within and adjacent to the industry. Scott's first real harvest in the industry was in 2006 as an assistant winemaker in a two-person operation. Here, Scott gained a lot of experience within a short amount of time. Scott experienced the opposite scale of production when he did a harvest in New Zealand. Scott believes most people in the industry should experience working in such a large scale because those skills are incredibly transferrable. After working various assistant winemaking jobs, Scott knew he wanted to take the next step. Although before that next step, Scott brewed beer for a year instead. When he decided brewing wasn't for him, he went back to wine and is now the head winemaker for Bjornson.Later in the interview, Scott talks about his role at Bjorson and his view on the Oregon wine industry. Scott started at Bjornson in July of 2019 when he was able to prove himself as a quality winemaker before the smoke of 2020. From there, Scott has been experimenting with different varietals and even started a custom crush program at Bjornson on top of starting his own consulting business. As for the industry, Scott is excited about the overlap of institutional knowledge and young ambition within Oregon wine. Scott is having fun on this wave of expansion and experimentation.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on August 10, 2026.

In late July, just two days before the first of the month, a line of Oregonians stood waiting for free food.    At the Dallas food bank in the Willamette Valley countryside, the hunger crisis gripping Oregon was on full display. Alexis Arechiga, 28, struggles to afford snacks for church and sporting events with her two kids. Corrina Campbell, 32, visits the food bank twice a week, and says feeding her two kids means that on some nights she goes to sleep hungry.   The high cost of groceries and the federal government’s cuts to SNAP benefits have left more Oregonians struggling to afford food. Food assistance programs like food banks are stretched thin trying to meet the growing demand for help.    “Usually it’s pretty full,” said food bank manager Eddie Nelson as she opened a freezer. “But as you can tell our freezers are getting empty.”   In this week’s episode, Evergreen producer Mía Estrada and reporter Bryce Dole spend about 24 hours in Dallas. They bring us along for one day at free, local food programs in rural Oregon.    For more Evergreen episodes and to share your voice with us, visit our showpage. Follow OPB on Instagram, and follow host Jenn Chávez too. You can sign up for OPB’s newsletters to get what you need in your inbox regularly.   Don’t forget to check out our many podcasts, which can be found on any of your favorite podcast apps: Hush  Timber Wars Season 2: Salmon Wars Politics Now Think Out Loud And many more! Check out our full show list here.

This interview is with Davis Dixon of HiFi Wine Bar. In this interview, Davis discusses his transition from restaurants to fully focusing on wine.Davis talks about working in restaurants at a young age and hospitality becoming a part of who he was. Until he worked in Seattle, he didn't realize people could make a career out of hospitality. Although Davis had been intimidated by wine, he was fascinated by it as it always surrounded him in restaurants. In 2019, Davis decided to put his full focus on wine and asked for the Wine Bible to start his wine education. From there, Davis worked as a bartender who was determined to learn about his facilities' wine programs.Davis discusses his transition to HiFi and becoming a sommelier. After working a harvest in New Zealand, Davis wanted to work a harvest in Oregon, moving to the Willamette Valley. Through his connections, he started working at the International Pinot Noir Celebration where he connected with Ben and Evan of HiFi and was offered a position. After working part-time at HiFi during harvest, Davis accepted a full-time position in the wine bar. Working at HiFi, Davis has been learning leadership skills and how to put the right bottles in front of people. While working at HiFi, Davis was also working on his advanced sommelier certificate from CMS, becoming even more educated in wine.Later in the interview, Davis talks about his goals for the future. Eventually, Davis wants to be a wine buyer. He wants to make the decisions on what wines are available to his customers. At this time, Davis is only able to create success for himself, but in the future, he wants to use his knowledge and skills to do things for others within the industry, especially aspiring black sommeliers. Davis believes people within the industry are generous with their time and information, and he wants to be able to give back in the same way.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on August 4, 2026.

This interview is with Kevin Parsons of Cluster Stuck Wine Consulting. In this interview, Kevin talks about his experiences within the wine industry and discusses parts of the industry not everyone sees. Kevin talks about his early aspirations of becoming a winemaker. Kevin knew he wanted to be in wine early on in his life. After brewing beer with his father and going to an art high school, Kevin decided he wanted to get into the wine industry as a sophomore in high school. From there, Kevin studied horticulture at CalPoly and worked his first harvest his senior year as a lab assistant. This cemented Kevin's ideals of becoming a winemaker. Kevin discusses his many different roles within the industry. After moving to Arizona for his wife's education, Kevin was looking for wine jobs within a difficult climate. He started in agricultural research and transitioned to brewing beer where he got to express his creativity. After proposing to his wife in the Willamette Valley, he knew that was where he wanted to put down roots. Within the valley, Kevin has worked as an assistant  and head winemaker and custom crush manager. During this time, Kevin started the Willamette Valley Wine Journal Club, a place where like-minded people can mix wine academics and practice together.Later in the interview, Kevin talks about the difficult times he's gone through within the industry. Kevin has learned that he prefers to work under an owner that practices humility and leaves their ego at the door. Through his experiences, he has learned how he wants to treat people and more importantly, how he doesn't want to treat people. While Kevin may not have had the best experiences at certain wineries, he is proud of what he was able to accomplish at bad places. Now, Kevin operates his wine consulting business and keeps an eye out for the right opportunities within the industry.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on August 4, 2026.

Hey, Renee — and hey friend. If you've got a client dinner coming up and don't want to look out of your depth (but also don't want to be stiff and boring), this chat has your back. There are two main vibes you can lean into: the quietly sophisticated move or the casually cool cocktail move. For the low-key, impress-without-trying option, go wine: a Pinot Noir, especially from Willamette Valley or Burgundy, is a safe, classy choice that says you're worldly and confident without shouting it. Avoid polarizing picks like big Cabs or sweet Rieslings. If the spot is more modern or has a fun cocktail program, use the menu to your advantage — pick a base spirit you like (tequila, rum, whiskey) and ask the server about a cocktail by name, or ask its flavor profile. That shows thoughtfulness and curiosity without pretending to be an expert. In old-school or male-dominated settings, ordering a whiskey-forward cocktail, an Old Fashioned, or a specific scotch can be an intentional power move — annoying and unfair that it works, but also effective. Conversely, avoid party drinks (Long Island Iced Tea, shots) unless you're celebrating and the group is going there. Martini fans: if you go this route, know the terminology (gin vs. vodka, dry vs. extra dry, stirred vs. shaken, up vs. on the rocks, garnish) so you don't give away that you're faking it. If you can, glance at the cocktail list before you sit so you're not flustered, and don't be the person who orders first unless you know what you want — mirroring the group and projecting calm confidence will take you far. Bottom line: it's less about the exact drink and more about how you order it — poised, informed, and present. Now go close that deal, hold your drink like you know what you're doing, and hey — if it's Margaritaville and scooters with cup holders, send pics.

Photo: Rose High Bear, left, David Mora-Flores, Roman Wood, Joaquin Ocana, Claudia Vega, Damian Salazar, Paige Wentzel, amd Jaimie Myrick Duckett in Salem, Oreg., July 9, 2026. (Brian Bull) A small, two-acre farm near Salem, Oreg. aims to save the planet. Elderberry Wisdom Farms launched in 2018 and is the creation of Rose High Bear. The 81-year-old Alaskan Native trains interns on urban forestry and Traditional Ecological Knowledge, but as Brian Bull of Underscore Native News and KLCC reports, funding challenges make its future uncertain. Inside the Elderberry Wisdom Farm classroom, several people monitor a kettle of pressed elderberries. Urban forestry coordinator David Mora-Flores reads a thermometer … “It’s at 133 (degrees) right now. We’re trying to get it to about 90 degrees. At 90 degrees, we can add our flavoring and pH stabilizing agents, which are honey, lemon, and cinnamon juice.” … as Rose High Bear observes. “We're using raw organic honey from the Willamette Valley, and we don’t want to put it in something more than like 90 degrees, so we can keep all the health properties of the honey.” It is a lesson in product creation and marketing. This syrup will be used in spritzer and other items, and sold at markets. 30 years ago, High Bear helmed an award-winning audio series called “Wisdom of the Elders”, which profiled venerable people from Indian Country. But then Martin High Bear, her husband and Lakota medicine man, died. “And when he died in 1995, I seemed to continue to get messages through interpreters. So he told me that I would be leaving Portland.” High Bear settled in Salem and launched her farm. Her focus has since been getting her hands dirty, with help. Intern Claudia Vega shows some potted yew trees that a resident donated to the farm. “They’re so small, but they’re so-they’re so resilient. I mean, even just interacting with the trees is medicine itself.” Eight years in, the environmental and political climates have heated up for the farm. Last year, the Trump administration slashed budgets for DEI and environmental programs. High Bear recalls what she was about to do with a $750,000 U.S. Department of Agriculture (USDA) grant when the axe fell. “Planting trees in the city of Salem in the, you could call it, Title I school neighborhoods, low-income neighborhoods, where there is low tree canopies. Then on February 28, 2025, I lost four staff all in the same day after we got notified of the freeze.” U.S. Rep. Andrea Salinas (D-OR) was able to unfreeze the funds, which run out in 2028. High Bear says there is a need for her farm. “The prophecy says the day will come when the people of the earth will turn to Native people to learn how to care for the earth, and to care for one another. And so you know we’re just trying to help fulfill that. This work is really spiritual work.” Randy Merrill, left, and Brian Cassidy. (Courtesy AAIA) Two Army veterans are riding nearly 10,000 miles across Turtle Island to raise money and awareness for Native Nations. Randy Merrill and Brian Cassidy began the 2026 Hoka Hey Motorcycle Challenge on August 2 with a goal of raising $10,000 for the Association on American Indian Affairs (AAIA). The nonprofit says the money will strengthen Native Nations, support Native youth and family programs, protect tribal sovereignty, preserve Indigenous cultures, and educate the public about Native Peoples. The veterans say the journey is also part of their own healing after military service and a way to stand in solidarity with Native communities. AAIA CEO Shannon O’Loughlin (Choctaw Nation of Oklahoma) says the challenge represents healing through service and helps raise awareness that Native Peoples and their diverse cultures deserve equal protection. Missouri in 1824 when the Treaty of Washingon was signed. (Photo: Lucas Fielding, Jr. / courtesy State Historical Society of Missouri) On this day in 1824, the U.S. and leaders of the Ioway (Baxoje) Nation signed the Treaty of Washington. Under the agreement, the Ioway ceded their remaining lands in present day Missouri to the U.S., marking another chapter in the federal government’s expansion through treaty-making with Tribal Nations. Get National Native News delivered to your inbox daily. Sign up for our daily newsletter today. Download our NV1 Android or iOs App for breaking news alerts. Check out today’s Native America Calling episode Tuesday, August 4, 2026 — When is it OK to let a Native language die?

Street Talk returns with new host, Head of Financial Institutions Research and Lead North American Insurance Analyst at S&P Global Market Intelligence, Tim Zawacki. Seven months into the largest merger of US credit unions on record, First Technology Federal Credit Union President and CEO Shruti Miyashiro is focused on both the short-term intricacies of bringing together two bi-coastal institutions and the longer-term evolution of the business of banking. The Jan 1st combination of First Tech, a San Jose-based credit union with a branch network focused on California's Silicon Valley and Oregon's Willamette Valley, with Digital FCU, a Marlborough, Mass.-based institution with a significant presence along Boston's Route 128 technology corridor, unites institutions with many similarities in their member compositions but the logistical and cultural complexities of bringing together entities headquartered some 3,100 miles apart. In this episode, Miyashiro discusses the challenges and opportunities associated with the integration process and the evolution of consumer banking more broadly. And she offers a staunch defense of role played by credit unions in the US banking system. In this episode: Progress First Tech has already made in creating the nation's sixth-largest credit union by asset size and the integration work that remains. The role that First Tech believes branches will or will not play in the bank of the future.  Why Miyashiro believes US credit unions should continue to enjoy a federal corporate income tax exemption. More S&P Global Market Intelligence content: Banking Essentials Newsletter Webinar: Transforming Credit Unions: Key M&A and Technology Trends in U.S. and Canadian Markets | S&P Global For S&P Global subscribers (login required): Updated US Banking Industry Projections US credit union deal count drops in H1 2026, but merger sizes stay big Credits: Host: Tim Zawacki Guest: Shruti Miyashiro  Produced By: Carl Schmidt & Feranmi Adeoshun Published With Assistance From: Sophie Carr

Think Oregon is all about Pinot Noir? Think again. In this episode I'm joined by Samantha Cole-Johnson, Senior US Editor at JancisRobinson.com and the Master of Wine student who achieved the highest mark in the world in Stage One of the notoriously challenging MW programme, to uncover the side of Oregon that most people never discover.  From cross-border wine regions that ignore state lines to savoury Syrah grown on basalt cobblestones, richer styles of Pinot Gris and a brand-new sparkling wine movement, this episode will completely change the way you think about Oregon. Along the way, we also discuss what the future of wine might look like - and why the biggest challenge facing the wine industry may have nothing to do with wine itself. You'll discover why the Rocks District produces some of America's most distinctive Syrah, why Oregon's Pinot Gris deserves far more attention, how Method Oregon is putting the state's sparkling wines on the map, and the producers and wine regions that should be firmly on your travel wishlist. So, if you're ready to look beyond Pinot Noir, pour yourself a glass, sit back, and enjoy this episode. Shownotes 03:05 – Learning how to communicate wine — how Samantha's experience in cellars, formal study and wine journalism shaped the way she tastes, writes and speaks about wine today. 05:54 – Do state lines matter in wine? — why geographical boundaries rarely determine wine style, but can have important legal and commercial consequences for producers. 06:53 – Understanding the Columbia Gorge — how rainfall and temperature change dramatically from west to east across this cross-border Oregon and Washington AVA. 08:36 – Visiting the Columbia Gorge — why Portland makes an ideal starting point for exploring its wineries, cycling trails, breweries and famous windsurfing. 09:26 – Inside the Rocks District — what makes this tiny Oregon AVA's basalt cobblestones and distinctive soils unlike almost anywhere else in the United States. 10:40 – The unmistakable Rocks District flavour — how low acidity, heat and saline soils can create Syrah with savoury, ferrous, rosemary and cured-meat characters. 11:22 – Why Grenache is thriving — the grape varieties performing particularly well in the Rocks District's hot, dry and intensely sunny conditions. 13:41 – The problem with Rocks District labelling — why many wines grown inside the AVA must legally be labelled as Walla Walla when they are made across the border in Washington. For a deeper dive into Washington State wine, listen to Episode 271 with Chris Stone and Avril Mooney from the Washington State Wine Commission. 15:37 – Cayuse Vineyards and Christophe Baron — why one of the Rocks District's most celebrated producers chooses not to place the AVA name on his labels. 17:49 – Christophe Baron and Cayuse — why one of the Rocks District's pioneering winemakers chooses not to feature the AVA name on his labels.  18:44 – How to identify wines from the Rocks — why a Walla Walla label does not guarantee Rocks District fruit and what wine lovers should investigate before buying. Producer to look out for who trained with Christophe Baron - Matt Reynvaan of Reynvaan Family Vineyards 20:40 – Oregon beyond the Willamette Valley — exploring the smaller wine regions and cross-border AVAs that exist beyond the state's best-known centre of production. 21:25 – Why small producers rarely reach export markets — how direct-to-consumer sales in cities such as Seattle and Boise can leave little incentive for wineries to export. 23:23 – Oregon's artisanal wine culture — how the state developed around small-scale wineries, hands-on farming and producers working with limited resources. 25:32 – Is Oregon wine becoming more commercial? — how new investment, vineyard management companies and larger businesses are changing the region's traditional identity. 27:23 – Why American wine can be expensive — the impact of land prices, debt, staffing, healthcare, investors and corporate structures on the final cost of a bottle. 30:29 – Looking beyond the romance of winemaking — the economic reality behind owning vineyards, employing staff and running a sustainable family wine business. 31:18 – The authentic small-winery experience — why visiting working producers may involve muddy cellars, vineyard trucks and less glamour, but far greater access to the people behind the wine. 34:53 – Small wineries versus large production — why Oregon still has far more small producers, even as a growing proportion of its wine is made by larger companies. 35:49 – Oregon beyond Pinot Noir — discovering Tempranillo, Bordeaux varieties, Gamay, Chardonnay and the diversity emerging across the state. 38:46 – Pinot Gris or Pinot Grigio? — why Oregon producers use both names and how the label can indicate whether a wine is inspired by Alsace or northern Italy. 39:41 – The classic Oregon Pinot Gris style — fresh, mineral and fruit-driven wines from producers such as King Estate and Sokol Blosser. 40:09 – A richer side of Oregon Pinot Gris — Ridgecrest, The Eyrie and Antiquum Farm demonstrate how old vines, skin contact and oak can create more textured, age-worthy wines. 42:25 – Comparing Alsace and northern Italy — the differences between richer, more powerful Alsace Pinot Gris and the fresher, leaner styles commonly associated with Italian Pinot Grigio. 43:46 – What matters most for Oregon Pinot Gris — why old vines, warmer vineyard sites and individual producers may be more important than any particular AVA. 44:38 – Introducing Method Oregon — the new initiative establishing rules for traditional-method sparkling wine made entirely from sustainably grown Oregon fruit. 46:08 – How Oregon sparkling wine is made — the specialist services helping still-wine producers manage secondary fermentation, riddling and disgorgement. 47:55 – Oregon's leading sparkling wine producers — the history of Argyle and Soter, and the new vineyards being planted specifically for traditional-method sparkling wine. 49:44 – Developments shaping the future of wine — lower-alcohol fermentation, de-alcoholised wine, growing demand for white and sparkling styles and greater interest in environmental certification. 51:00 – Is declining socialisation hurting wine? — Samantha's theory that remote working, screen time and fewer shared meals may be more important than generational drinking trends. 52:23 – Wine as a social experience — why encouraging people to gather, connect and spend longer around the table could be essential to the future of the wine industry. 54:04 – Barbecue wine recommendations — Samantha recommends Bedrock Wine Co. for outstanding Zinfandel, alongside lighter chillable reds for relaxed outdoor gatherings. 55:23 – Pairing wine with hand-holding — why Samantha chooses a lower-alcohol Txakoli rosé for an experience that has nothing to do with food.

In this episode of Wine Crush Podcast, we're joined by two incredible Oregon wine stories that showcase the passion, innovation, and community that make the Willamette Valley one of the world's premier wine regions.First, we sit down with the team from Fullerton Wines, a family-owned winery dedicated to crafting elegant, site-driven Pinot Noir, Chardonnay, and other cool-climate varietals. We explore the family's journey into Oregon wine, their commitment to sustainable farming, and how their collaborative approach has helped build a respected name in the Willamette Valley. From vineyard practices to the art of blending, the Fullerton team shares what it takes to produce wines that authentically express Oregon's diverse terroir.We're also joined by the passionate team behind Apona Winery, where Old World inspiration meets the distinctive landscapes of Oregon. Their philosophy centers on producing expressive, balanced wines that celebrate both place and craftsmanship. You'll hear the story behind the winery's unique name, the vision that drives their winemaking, and the dedication required to create memorable wines that continue to earn loyal fans.As always, the conversation goes far beyond what's in the glass. Expect plenty of laughs, behind-the-scenes stories, honest conversations about the wine industry, and insights into what inspires these talented winemakers every day.Whether you're a longtime wine enthusiast, planning your next Willamette Valley tasting adventure, or simply love hearing the stories behind the people who create exceptional wines, this is an episode you won't want to miss.Pour yourself a glass, press play, and join us for another unforgettable conversation on Wine Crush Podcast

In this episode of Wine Crush Podcast, we're joined by two incredible Oregon wine stories that showcase the passion, innovation, and community that make the Willamette Valley one of the world's premier wine regions.First, we sit down with the team from Fullerton Wines, a family-owned winery dedicated to crafting elegant, site-driven Pinot Noir, Chardonnay, and other cool-climate varietals. We explore the family's journey into Oregon wine, their commitment to sustainable farming, and how their collaborative approach has helped build a respected name in the Willamette Valley. From vineyard practices to the art of blending, the Fullerton team shares what it takes to produce wines that authentically express Oregon's diverse terroir.We're also joined by the passionate team behind Apona Winery, where Old World inspiration meets the distinctive landscapes of Oregon. Their philosophy centers on producing expressive, balanced wines that celebrate both place and craftsmanship. You'll hear the story behind the winery's unique name, the vision that drives their winemaking, and the dedication required to create memorable wines that continue to earn loyal fans.As always, the conversation goes far beyond what's in the glass. Expect plenty of laughs, behind-the-scenes stories, honest conversations about the wine industry, and insights into what inspires these talented winemakers every day.Whether you're a longtime wine enthusiast, planning your next Willamette Valley tasting adventure, or simply love hearing the stories behind the people who create exceptional wines, this is an episode you won't want to miss.Pour yourself a glass, press play, and join us for another unforgettable conversation on Wine Crush Podcast

Sometimes data can be overwhelming. Being able to transform that data into actionable information can deliver high ROI. Jesse Lange, Managing Director of Lange Estate Winery, and Mark Evans, President of Triumph Advisors, discuss how Enolytics helps them make strategic decisions through actionable information in every part of their businesses, from DTC and wholesale into operational planning. Thanks to Enolytics for sponsoring this episode. Detailed Show Notes: Jesse's background: 2nd generation winegrower in Willamette Valley, focus on winemaking and grape growingMark's background: helped build Jackson Family's fine wine division, ran wineries for ~20 years, now fractional CEO for 2 wineries (higher end, DTC focus)Often there's too much data (facts) and not enough information (which is actionable)Gut instinct not always the best tool, having data is criticalEnolytics having both DTC and wholesale data can be used for production planning, revenue projections, planning market trips, seeing which varietals/SKUs doing well in each regionThe data enables building 10 year revenue projections by channel at the driver level (e-commerce, hospitality, membership, wholesale)Key metrics to look at: membership retention rate, customer lifetime value by acquisition source, purchase velocityDrilling down on wholesale data allows targeting the right marketsMark requires clients to use Enolytics (or another data platform) to partner with themEnolytics helps move from reactive to proactive, e.g. - Mark often converts tasting room staff from part-time to full-time and has them implement outreach programs to at-risk members determined by Enolytics in their downtimeCan be used like a CRM tool, even where Salesforce was unsuccessfulCan see some impact of critic scores through the data, but influence has been waning since ~2005, younger generations not really looking at scoresOne key insight is understanding member referral, correlating customer acquisition data to new club membersEnolytics is high ROI: can often do 2-3 programs that deliver $5-10k/each that micro-targets people and doesn't overwhelm the customer baseAdvice for other wineries: looking at peer wineries is critical, need to train people on the data tools, and ensuring the data mapping from e-commerce to Enolytics is accurate is essential Hosted on Acast. See acast.com/privacy for more information.

Chicho Martin shares the testimony of God's work in his life. In it, he and Hunter discuss how we are not the main character of God's story, but God in his grace often welcomes us in to understand how he works all things to the good of those who love God.--Chicho is a Christ-follower residing in Oregon's Willamette Valley. He's a family man who loves apologetics and books about theology/philosophy. His passion is sharing the truth of God's Word, and witnessing to atheists in particular. In small moments of free time, he enjoys playing his bass guitar or some video games.--Connect with Us:contact@parableministries.comParable MinistriesInstagram--If you feel led to give to Parable Ministries, please visit: DonateMusic created by Chad HoffmanArtwork created by Anthony Kuenzi

Creativity through the lens of an Artist, Author and Art Teacher,"Nature has been my greatest art teacher."Marquiss has been a professional artist, art teacher and writer in Bend, Oregon, for 34 years, and the author of Behind the Painting – An Artist's Memoir, published May 7, 2026.She developed her interest in art as a child, surrounded by the lush beauty of the Willamette Valley in Oregon. Marquiss attended both the University of Oregon and UCLA, earning her Bachelor of Science degree in psychology. After graduating she became the Marketing Director for the first private psychiatric hospital in Reno, Nevada, and then a product manager for HCA in Nashville, TN.When her daughter was born, she left her corporate career and returned to her art and writing. “I focused primarily on watercolor because it can be surprising and has a beautiful transparency. Painting with watercolor also teaches about control – when to take it and when to let go –as in life,” she explains. “The abstract cruciform design followed - after years of painting large format florals.”Her recent memoir holds ten of her paintings and a personal story behind each one over a thirty year period. Over time, her paintings created a circular language between her art and her life.This book takes the reader on artistic adventures in Paris and Southern France, the process of finding her artistic style and through tough challenges she faced including divorce, family suicide, a stroke and cancer.As a character voice actor, her daughter Katherine Tole joined Marquiss on the audiobook edition.Her original art and book information can be seen at www.marymarquiss.com.Send us Fan Mail

This interview is with Lane Kinkade of Cynthian Vineyards. In this interview, Lane  discusses getting wrapped into his dad's dream of building his own vineyard.Lane talks about his life before joining the wine industry with different career paths. Lane got his degree is graphic design which led him to different jobs in design, user experience design, and product design. Eventually, he was offered the opportunity to teach at Savannah College of Art and Design in Atlanta. During this time, Lane's father, Tim, had retired and started his own vineyard and production was ramping up. After teaching for about three years, Lane decided to move across country to Oregon to help his dad build the Cynthian brand.Lane discusses his growth within his wine knowledge. Starting out, he didn't know much about wine, but loved how it paired with food. After helping his dad with harvests for years, Lane enrolled in the Chemeketa wine program to learn more about winemaking to eventually take over as the sole Cynthian winemaker. Along with a structured education, Lane is learning from mentors as well. Now, Lane has also completed his WSET level 2. Lane realizes that knowing all the work that goes into wine makes it taste better.Later in the interview, Lane talks about the future of the Oregon wine industry.  Although it is a difficult time for the Willamette Valley, Lane is optimistic. He believes that keeping the unique spirit of the Oregon wine industry will keep it afloat. He explains that the industry is kind and cooperative. He has multiple first-hand experiences of bigger brands helping out the little guy.This interview was conducted by Rich Schmidt at Cynthian Vineyards in Dallas on July 16, 2026.

In the heart of Oregon's Willamette Valley sits the quiet town of Aurora, a place founded by a man who once predicted the end of the world... and, when it didn't happen, set out to build heaven instead. Led by the charismatic Wilhelm Keil, the Aurora Colony became one of America's most successful utopian communities. Along the way came a coffin filled with whiskey crossing the Oregon Trail, a rooftop brass band, devastating epidemics, remarkable women who defied tradition, and a legacy that still lingers in the streets of one of Oregon's best-preserved historic towns.  Tonight, we uncover the extraordinary true story of the Aurora Colony. HAH DISCORD - https://discord.com/invite/bJdbpH3hQm       YouTube -  https://www.youtube.com/@HauntedAmericanHistory   TikTok - @hah_podcast hauntedamericanhistory.com       Patreon- ⁠⁠⁠⁠⁠⁠https://www.patreon.com/hauntedamericanhistory⁠⁠⁠⁠⁠⁠       LINKS FOR MY DEBUT NOVEL, THE FORGOTTEN BOROUGH       Barnes and Noble -   https://www.barnesandnoble.com/w/the-forgotten-borough-christopher-feinstein/1148274794?ean=9798319693334   AMAZON: https://www.amazon.com/dp/B0FQPQD68S   Ebook   GOOGLE: https://play.google.com/store/books/details?id=S5WCEQAAQBAJ&pli=1   KOBO: https://www.kobo.com/us/en/ebook/the-forgotten-borough-2?sId=a10cf8af-5fbd-475e-97c4-76966ec87994&ssId=DX3jihH_5_2bUeP1xoje_   SMASHWORD: https://www.smashwords.com/books/view/1853316       !! DISTURB ME !!   APPLE - https://podcasts.apple.com/us/podcast/disturb-me/id1841532090   SPOTIFY - https://open.spotify.com/show/3eFv2CKKGwdQa3X2CkwkZ5?si=faOUZ54fT_KG-BaZOBiTiQ   YOUTUBE - https://www.youtube.com/@DisturbMePodcast   www.disturbmepodcast.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Some people make wine. Others shape an entire wine region.In this episode of Wine Crush Podcast, we sit down with Dai Crisp and Boone McCoy-Crisp of Lumos Wine Co., a family whose fingerprints can be found across some of Oregon's most celebrated vineyards.For more than three decades, Dai has been a pioneer of certified organic viticulture and has managed the legendary Temperance Hill Vineyard, helping define what world-class Oregon Pinot Noir can become. Alongside his son, Boone, the next generation of the family is carrying that legacy forward through thoughtful winemaking, sustainable farming, and a deep respect for the land that has been in their family for generations. Lumos, founded in 2000 on the family's historic Wren Vineyard, has become known for honest, site-driven wines that showcase the character of the Willamette Valley. (Lumos Wine Company⁠)Together we explore the history of the Crisp family, the evolution of Oregon wine, the philosophy behind organic farming, and what it means to steward vineyards that have helped shape the reputation of the Willamette Valley. This is more than a conversation about wine. It's a story about family, legacy, resilience, and the people dedicated to preserving Oregon's rich winemaking heritage for generations to come.If you love Oregon wine, vineyard history, Pinot Noir, and the stories behind the bottle, this is an episode you won't want to miss

Some people make wine. Others shape an entire wine region.In this episode of Wine Crush Podcast, we sit down with Dai Crisp and Boone McCoy-Crisp of Lumos Wine Co., a family whose fingerprints can be found across some of Oregon's most celebrated vineyards.For more than three decades, Dai has been a pioneer of certified organic viticulture and has managed the legendary Temperance Hill Vineyard, helping define what world-class Oregon Pinot Noir can become. Alongside his son, Boone, the next generation of the family is carrying that legacy forward through thoughtful winemaking, sustainable farming, and a deep respect for the land that has been in their family for generations. Lumos, founded in 2000 on the family's historic Wren Vineyard, has become known for honest, site-driven wines that showcase the character of the Willamette Valley. (Lumos Wine Company⁠)Together we explore the history of the Crisp family, the evolution of Oregon wine, the philosophy behind organic farming, and what it means to steward vineyards that have helped shape the reputation of the Willamette Valley. This is more than a conversation about wine. It's a story about family, legacy, resilience, and the people dedicated to preserving Oregon's rich winemaking heritage for generations to come.If you love Oregon wine, vineyard history, Pinot Noir, and the stories behind the bottle, this is an episode you won't want to miss

This interview is with Javier & Erik Marin of Marin Estate Wines. In this interview, the father-son duo discuss their history in the wine industry and what they hope to accomplish with their own brand.The two talk about their individual introductions to the wine industry. Javier joined the industry in 1990 as a crew member and vineyard manager. Once he got his contracting license, he purchased his own property for a vineyard. Erik joined the wine industry when he was 14, working for his dad in the vineyard during summers. While not planning on joining the wine industry, he ended up doing the wine program at Chemeketa and even worked a harvest in New Zealand. Through the program, Erik discovered that he enjoyed wine mechanicsJavier and Erik discuss what they have learned during their time in the industry and how they apply it to their vineyard. The family, especially Javier, have worked with many different wine makers and vineyard managers from across the Willamette Valley. From many, they have gotten different perspectives and take the best from each. After purchasing the property in 2013, they got to planting in 2018 and produced their first vintage in 2023.Later in the interview, the two talk about the labor that goes into the vineyard. With full-time jobs, the two would come home after and go straight to working on the vineyard. The property is 20 acres and they have planted everything themselves. They believe that doing everything themselves creates a better connection to the final product. For the future, Javier & Erik want to create a winery and tasting room on the hill and plant more vines on their property.This interview was conducted by Rich Schmidt in McMinnville on July 6, 2026.

Today we're talking about the legacy of one of the winemakers who helped put Willamette Valley on the map. We also have recommendations for the best summer reads and cool treats that are not technically ice cream (but are delicious). Joining host Claudia Meza are local food and drink reporter Alex Frane and senior artistic director at Literary Arts, ⁠⁠Amanda Bullock⁠⁠. Discussed in today's episode: ⁠⁠Joe Campbell, co-founder of Elk Cove Vineyards, dies at 87⁠⁠ [Oregonian] ⁠⁠Phelp's Creek Vineyards⁠⁠ Summer reads: ⁠⁠Scavengers by Kathleen Boland⁠⁠ ⁠⁠Homebound by Portia Elan⁠⁠ ⁠⁠Famous Men by Julie Buntin⁠⁠ Icy treats: ⁠⁠Kulfi⁠⁠  ⁠⁠Cornet Custard⁠⁠  ⁠⁠Ice Queen⁠⁠  ⁠⁠Kate's Ice Cream⁠⁠  ⁠⁠Pinolo Gelato⁠⁠ Become a member of City Cast Portland today! Get all the details and sign up ⁠⁠here⁠⁠.⁠ ⁠ Who would you like to hear on City Cast Portland? Shoot us an email at ⁠⁠portland@citycast.fm⁠⁠, or leave us a voicemail at ⁠⁠503-208-5448⁠⁠. Want more Portland news? Then make sure to sign up for our ⁠⁠morning newsletter⁠⁠ and be sure to follow us on ⁠⁠Instagram⁠⁠. Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at ⁠⁠citycast.fm/advertise⁠⁠. Learn more about the sponsors of this July 6th episode: ⁠⁠D'Amore Law⁠⁠

This interview is with Levi Danielson of RAW Cider Company. In this interview, Levi explains his motivation for bringing “fine-dining” cider to the Oregon wine/cider industry. Levi talks about how his background in microbiology and health. Attending the University of Wisconsin-River Falls, Levi was interested in the healthcare industry, especially nutrition. After working many hours in the healthcare system, Levi wanted a break, so he headed to France.Levi discusses his experience in France as he worked on an organic cider farm. During his time on the farm, he learned about traditional cider making. While he always had an interest in fermentation, he was planning on returning to the healthcare industry. It was until he compared the lifestyles of the people within the healthcare industry and the cider industry, that he realized which life he would rather live. After six months in France, he returned to the United States and eventually started his own cider company with the knowledge he gained in France.Later in the interview, Levi explains his vision for RAW Cider Company. The company's slogan, “work with wild,” represents using natural techniques to produce his cider. They do everything in-house and even have a tasting room on the orchard. Levi hopes to scoop wine people up who are visiting the Willamette Valley and introduce them to fine cider. Now, Levi is learning how to be a boss and manage a company. A black belt in jujitsu, Levi explains the similarities between the sport and cider making. For both, one must have the confidence to be creative and the confidence to fail.This interview was conducted by Rich Schmidt at RAW Cider Company in Dayton on June 23, 2026.

What happens when two Midwesterners fall in love, start making wine in a Los Angeles apartment bathroom, and eventually plant their own vineyard in Oregon? John and Megan Adams of Wildsound Wine share their journey from home winemakers to farming and producing wine in the Willamette Valley.The conversation explores vineyard life, organic farming, whole-cluster fermentation, amphora aging, and why they believe great wine starts in the vineyard. The team also tastes and reviews the 2023 Gamay Noir from Wildsound Wine, discussing the winemaking choices that shape the wine and what makes Oregon such a unique wine region.Wine: 2023 Gamay NoirProducer: Wildsound WineRegion: McMinnville, Willamette Valley, OregonPrice: $35Subscribe for weekly wine conversations.Check out Wildsound Wine and buy a case...or two!Wildsound Wine Websitehttps://www.wildsoundwine.com/Wild Sound Wine on Instagramhttps://www.instagram.com/wildsoundwineSupport the show and help keep the wine flowing!Buy us a glass!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://buymeacoffee.com/cheers3⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Chapters: 00:00 - Introduction and Meet John & Megan Adams02:25  - Falling in Love With Wine04:00 - From Apartment Winemaking to Oregon Vineyard Owners07:20 - The Reality of Farming and Growing Grapes11:30 -  Why Vintage Variation Matters14:40 - Farming First, Make It Delicious17:30 - Whole Cluster Fermentation and Traditional Winemaking24:00 - Learning the Craft of Wine28:30 - Why the Willamette Valley Is So Special31:20 - What Wildsound Wants People to Remember33:30 - Todays Wine44:45 - Review and Final Thoughts

Host Mike sits down with Jeff Alworth, author of The Beer Bible, in a lively Father's Day episode exploring craft beer culture around the world. Expect stories from Fuller's in London to lager country in Germany and the Czech Republic, plus the deep dive that went into writing and updating The Beer Bible. Topics include beer traditions (Belgian lambics, German lagers, Czech styles), the rise and plateau of hazy IPAs, fresh-hop season in Oregon's Willamette Valley, modern hop products and brewing technology, and the difference between brewery vibe and product. Jeff also answers the show's “Four Pack” and “Six Pack” rapid-fire segments. Listeners will get travel anecdotes, recommendations for overlooked styles and breweries, reflections on how beer reflects culture, and practical takes on what to keep in your fridge. A friendly, approachable hour of beer history, tasting notes, and insider perspective for fans and curious drinkers alike.

A revolution has begun in Oregon and it could change American wine forever.  After decades of experimentation, hard work, and dreams - the greatest sparkling wine producers in Oregon have banded together to create “Method Oregon”.  Today we talk to two of the leading producers to find out how in the world they were able to overcome all the challenges that exist in the wine world to get everyone on the same page to start a revolution in sparkling wine.  We also rank the 5 greatest sparkling wine regions on earth and see where Oregon fits in.   Don't forget to grab tickets to  the Method Oregon grand tasting and all the events July 24-25th in the Willamette Valley.https://tickets.methodoregon.com/

On this episode of Wine Crush Podcast, we explore two wineries redefining what Oregon wine can look and feel like through entirely different lenses.We first head to Balsall Creek, a family-owned winery nestled in the Chehalem Mountains AVA just north of the Dundee Hills. Founded by Jon and Lesli Owens, whose Oregon roots stretch back to the 1850 Oregon Trail era, Balsall Creek combines deep agricultural heritage with a modern vision for luxury Willamette Valley wine. Their estate vineyard is LIVE Certified, Salmon Safe Certified, dry-farmed, hand-harvested and powered with a strong sustainability mission. Alongside Pinot Noir and Chardonnay, they are also producing exciting varietals including Gamay Noir, Sauvignon Blanc, Aligoté and Pinot Meunier with an eye toward true Champagne-style sparkling wines. (Balsall Creek)Then we shift gears with Henderson Avenue Wine and founder Tiquette Bramlett, one of the most impactful voices in modern Oregon wine. Henderson Avenue is built around accessibility, storytelling, music, culture and community, creating wines meant to bring people together rather than intimidate them. Tiquette also continues to shape the industry through leadership roles, nonprofit advocacy and mentorship focused on diversity and inclusion within wine. (Henderson Ave)This episode is a conversation about legacy, innovation, authenticity and the many ways wine can create connection.Listen now on all major podcast platforms

On this episode of Wine Crush Podcast, we explore two wineries redefining what Oregon wine can look and feel like through entirely different lenses.We first head to Balsall Creek, a family-owned winery nestled in the Chehalem Mountains AVA just north of the Dundee Hills. Founded by Jon and Lesli Owens, whose Oregon roots stretch back to the 1850 Oregon Trail era, Balsall Creek combines deep agricultural heritage with a modern vision for luxury Willamette Valley wine. Their estate vineyard is LIVE Certified, Salmon Safe Certified, dry-farmed, hand-harvested and powered with a strong sustainability mission. Alongside Pinot Noir and Chardonnay, they are also producing exciting varietals including Gamay Noir, Sauvignon Blanc, Aligoté and Pinot Meunier with an eye toward true Champagne-style sparkling wines. (Balsall Creek)Then we shift gears with Henderson Avenue Wine and founder Tiquette Bramlett, one of the most impactful voices in modern Oregon wine. Henderson Avenue is built around accessibility, storytelling, music, culture and community, creating wines meant to bring people together rather than intimidate them. Tiquette also continues to shape the industry through leadership roles, nonprofit advocacy and mentorship focused on diversity and inclusion within wine. (Henderson Ave)This episode is a conversation about legacy, innovation, authenticity and the many ways wine can create connection.Listen now on all major podcast platforms

After his time in Oregon's Willamette Valley, Zach poses a question to Adam and Joanna: is there a real market for domestic sparkling wine, particularly wine that aims to be priced close to Champagne. Can a region well-known for Pinot Noir, and increasingly Chardonnay, parlay that into demand for bubbles, or do you need to be price-competitive with Prosecco to stand a chance?Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is drinking: 2024 Remy Wines DolcettoJoanna is drinking: Widow Jane 10 Year Tequila Ocho Cask Finish BourbonAdam is drinking: Castello di Verduno PelavergaInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

This interview is with Joe Ferris of Lingua Franca in Salem, Oregon. In this interview, Joe shares his background and how he found his way into the world of winemaking through travel, science, and hands-on experience. Joe grew up in Wisconsin and attended UW Madison, where he studied biomedical engineering. His interest in wine first started casually, but after traveling through South America with his wife and visiting wineries along the way, he became fascinated by the culture and science behind winemaking. After moving to Los Angeles and working in the biotech field, Joe realized he wanted to pursue wine more seriously. He later attended UC Davis for viticulture and enology, where he gained hands-on experience and learned more about the industry. During this time, he completed internships and harvest work in Oregon, Germany, and New Zealand, experiences that helped shape his understanding of winemaking and wine culture around the world. Joe especially valued the way wine brought people together and became integrated into everyday life in places like Europe. After hearing about an opening at Lingua Franca, Joe joined the team as a harvest intern and steadily worked his way up through the cellar. After several years as an assistant, he became the estate winemaker and continues to focus on producing thoughtful wines that reflect Oregon's Willamette Valley.This interview was conducted by Rich Schmidt at Lingua Franca in Salem, Oregon on April 1, 2026.

On this week's EarthWorks Podcast, Joel Simmons sits down with Marissa McDowell, a third-generation seed producer whose family played an important role in the growth of Pickseed, one of the most recognized names in turfgrass seed production. Based in Oregon's Willamette Valley, the center of grass seed production in the United States, Marissa grew up immersed in the seed business before eventually joining the family industry herself.During the conversation, Marissa walks Joel through the entire turfgrass seed production process, from securing farmland and growing seed crops to harvesting, cleaning, packaging, and bringing premium turfgrass varieties to market. She shares insight into the complexity behind producing high-quality bentgrasses, bluegrasses, fescues, and ryegrasses through Vista Seed Partners.Joel and Marissa also discuss the economics of the seed industry and what impacts grass seed pricing from year to year. One major concern highlighted in the discussion is the continued loss of grass seed acreage in Oregon to commodity crops like hazelnuts, which require large amounts of land and can permanently remove valuable turf seed production acreage for decades.If you've ever wondered where your grass seed comes from or how much work goes into producing the seed used on golf courses, sports fields, and home lawns, this episode provides a fascinating behind-the-scenes look at the turfgrass seed industry.Visit EarthWorks at: https://www.earthworksturf.com Podcasts: https://www.earthworksturf.com/earthworks-podcasts/ EW Turf Talks: https://www.earthworksturf.com/2-minute-turf-talks/And one of the most entertaining moments of the episode comes when Marissa discusses one of Vista's newer turfgrass varieties, “Simmons” red creeping fescue, named after Joel himself.

Noah has a conversation with Ken Wytsma about his new book, The Sleep You're Longing For: How Rest Connects Us to Happiness, Healing, and Hope. The book and interview are about much more than simply how to fall asleep, diving into the many mental, spiritual, emotional, and cultural layers that drive our sleep issues and anxieties.  Listen to Noah's previous interview with Ken: Ep. 92: Ken Wytsma on Chronic Pain, Compassion Fatigue, and a Theology of Suffering Ken Wytsma is an award-winning author, pastor, and teacher with a love for exploring how history, philosophy, and culture shape the way we live today. He has spent nearly two decades speaking and teaching at universities and conferences around the world. He is also an entrepreneur who has started organizations, guided nonprofits, and launched creative projects that connect people across disciplines and communities. When he's not writing or teaching, Ken can be found in Oregon's Willamette Valley enjoying the outdoors, good conversation, and time with his wife and four daughters. You can connect with Ken at:  Personal website or blog: kenwytsma.com Twitter/X: @kjwytsma Facebook: https://www.facebook.com/kenwytsma Instagram: @kjwytsma   You can also watch this episode on YouTube: https://youtu.be/NeShHtItxFw   Flip Side Notes: Join an upcoming Beyond the Battle online group at www.beyondthebattle.net   Support Flip Side sponsor Angry Brew by using promo code FLIP at angrybrew.com or fivelakes.com to pick up some Angry Brew or Chris' Blend coffee at 10% off.   Get a free month of Covenant Eyes at www.covenanteyes.com using promo code BEYOND   Get a free month of Accountable2You keyword accountability: a2u.app/beyond (do not use “www”)   Your recurring gifts make Noah's ministry & The Flip Side possible. Get some sweet swag by becoming a patron at www.patreon.com/noahfilipiak – includes exclusive access to Noah's episode commentary, interaction, and email access. (Not tax-deductible)  Tax-deductible recurring gifts can be given at www.noahfilipiak.com/give.    Purchase Beyond the Battle and Needed Navigation by Noah Filipiak.

Many wildlife populations experience change over time. For some, this can be defined as “boom” and “bust” periods – cycles of change where population numbers rise and fall. Understanding these can be a major challenge for scientists and wildlife managers, particularly for species who have not historically been monitored. One such speices, the short-tailed vole, is being studied by PhD student Austin Nash and his collaborators here at Oregon State University. This episode reviews some of the ecology of this super cool endemic (only found in the Willamette Valley) vole, and Austin's journey to grad school.

The school year is almost over but there is still work to be done for the Chesterton Academy of the Willamette Valley. Joseph Rice joins The Morning Blend with an update and an invitation.Chesterton Academy of the Willamette Valley.Subscribe to the Morning Blend on your favorite podcast platform.Find this show on the free Hail Mary Media App, along with a radio live-stream, prayers, news, and more.Look through past episodes or support this podcast.The Morning Blend is a production of Mater Dei Radio in Portland, Oregon.

This interview is with Andrew Wenzl of Abacela Winery. In this interview, Andrew talks about his journey from biology and chemistry for veterinary school to applying those principles to winemaking.Andrew shares about his family's history in present-day Austria growing lesser known varietals, making wine, and running bed and breakfast-type inns. With that history of winemaking and hospitality, it made sense for Andrew to take his scientific education and start working at King Estate performing “bucket chemistry.”Andrew talks about enjoying cellar work first at King Estate and then at Silvan Ridge Hinman Vineyard before applying to work at Abacela Winery. He joined the team there in 2002, and he has been there ever since. When he first started working there, he acted as assistant winemaker, and in 2008 he was promoted to head winemaker. Though he grew up in the Willamette Valley and enjoyed the wines made there, he now loves working with varietals like Grenache and Tempranillo.Later in the interview, Andrew discusses the growth of Abacela during his time there, including a new and expanded tasting room, new programs like port and sparkling, and using 25 years' worth vineyard & cellar data to continue improving the wines. He also talks about how becoming a dad helped him to be more empathetic and supportive during the winemaking process.This interview was conducted by Rich Schmidt at Abacela Winery in Roseburg on March 19, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

In todays episode we welcome back Cinda Allen with Idaho Wine Merchants to help us kick off Oregon Wine Month 2026! Oregon is known for making amazing wines and we taste through 6 of them today! #HappyFriday! #ItsWineTime! #CheersingWines featured this episode:2024 Chehalem Winery Pinot Gris ($20-$25 at area retailers)2024 Dobbes Family Estate Grenache Blanc ($26-$30 at area retailers)2023 Beaux Frères Chardonnay ($75-$90 at area retailers)2023 Pike Road Wines Pinot Noir ($35-$40 at area retailers)2023 Willamette Valley Vineyards Whole Cluster Pinot Noir ($24-$28 at area retailers)2025 Stoller Family Estate Pinot Noir ($20-$24 at area retailers) A HUGE thanks to our sponsors: Seasons of CDA, Pilgrim's Market and CDA Gourmet!Seasons of Coeur d'Alene: Experience the best of Coeur d'Alene's culinary scene at Seasons, where farm-to-table cuisine meets elegant ambiance. Don't miss their Wine Down Wednesday where all bottled wines are 50% off! Visit https://www.seasonsofcda.com/ for more information or call 208-664-8008 Pilgrim's Market: Check out Pilgrim's Market for an expansive selection of fine wines with wine club prices EVERY day, weekly complimentary tastings and just up the street from CDA Gourmet! Visit pilgrimsmarket.com or call 208-676-9730!Check out CDA Gourmet! Located in Midtown Coeur d'Alene, just down the street from Pilgrim's Market, CDA Gourmet offers a diverse mix of flavor enhancing products as well as the tools to make it all happen. And there's exciting news! CDA Gourmet will be celebrating their 3-year anniversary on Saturday, June 13. Visit https://www.cdagourmet.com for more information or call 208-551-2364. CDA Gourmet: Your kitchen elevatedThe Bells Up Winery Wine Word of the Week - Jory A nutrient-rich, reddish volcanic soil found in Oregon's Willamette Valley. It's famous for producing Pinot Noir with high acidity and distinct red-fruit characteristics.Bells Up Winery: Recovering attorney turned winemaker Dave Specter composes micro-boutique wines with the intensity of a French horn fanfare. Experience your own Bells Up moment with a private, never-double-booked tasting by calling 503-537-1328.Mentions: Domaine Drouhin, Philsosophy, Judy Tebow, Next Level Consulting, Cal Raleigh, Elk Cove Winery, Stan Tebow, Gary Vaynerchuk, Bill Stoller, Chemistry Wine, Social Media Marketing World, Cinder Wine, David Hoffman, Chalone Vineyards, Ridge Vineyards, Kim Voelz, K Voelz Wines, Dave Specter, Illahe Vineyards and Winery, Brad Ford. Some wines we've enjoyed this week: Zaca Mesa Z Cuvée, Mâcon-Village White Burgundy, Will Winemakers Reserve Pinot Noir and a Hierogram Chardonnay.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. © 2026 Wine Time Fridays - All Rights Reserve

  LONG SYNOPSIS: Oregon’s Willamette Valley is a major hotspot for webs of mycorrhizal, or network-forming, fungi. Researchers at the Society for the Protection of Underground Networks (SPUN) predict that nearly 90% of mycorrhizal networks around the world lie outside of protected areas, including those in the Pacific Northwest. These fungal networks help promote soil health and plant growth by moving nutrients between plants and soil.   Scientists at SPUN say that this hidden vital component of land-based ecosystems is deserving of more protection. But protection for these networks is different from typical land protection, since these fungal species are present in much of the soil in the U.S. Researchers say it’s important to find ways to protect this diverse fungi without keeping humans out of these areas entirely.   Kylie Mohr, a reporter with High Country News, wrote about the presence of these fungal networks in the West, and spoke with several experts who are imagining and calling for ways to preserve them. She joins us to break down the details.  

The next time you walk through Portland International Airport, look down. The floor beneath your feet is a piece of Oregon history, and Ben Deumling of Zena Forest Products helped put it there. In this episode of the Woodpreneur Podcast, Jennifer Alger sits down with Ben to trace the remarkable story behind Zena Forest Products, a family-rooted Oregon business that has spent 25 years figuring out what to do with the hardwoods everyone else overlooked. Growing up managing a diverse, mixed-species forest in the Willamette Valley, Ben inherited a problem: Oregon had virtually no infrastructure for milling anything other than Douglas fir. So he built one. What started as a mission to use more of their own forest has grown into a vertically integrated operation milling Oregon White Oak, Big Leaf Maple, Oregon Ash, and more, taking wood all the way from the tree to a finished, installation-ready floor. Ben breaks down the unique challenges of working with Oregon White Oak, one of the densest hardwoods in North America, from writing his own drying schedules after university research fell short to building homemade kilns out of repurposed refrigerated shipping containers. The centerpiece of the conversation is the PDX Airport project, and the origin story of Zena EdgeGrain, an edge grain tile product that Ben brought to North America for the first time, inspired by a wood floor he tracked down in Copenhagen. The airport needed 75,000 square feet of flooring. Ben had a seven-person team, a brand new product, and a decade-long relationship with the architecture firm that made the introduction. He shares what it really took to land and deliver a project of that scale, including the sleepless nights, the production strain, and the rebuilding that followed. Ben also gets into the innovation framework behind everything Zena does: finding new pools of raw material, applying new technology, and opening up new markets for wood that would otherwise end up in a burn pile. From beetle-killed pine to invasive Juniper to leftover urban elm logs, the Zena EdgeGrain process is turning low-value, underutilized wood into beautiful, durable flooring and the conversation around what that means for sustainable forestry is one you will not want to miss. Chapters: 00:00 - Introduction to Ben Deumling and Zena Forest Products 05:28 - Oregon White Oak: drying challenges, density, and flagship species 13:55 - Vertical integration from forest to finished floor 18:29 - The PDX Airport project and the origin of Zena EdgeGrain 25:39 - Three ingredients for wood industry innovation: raw material, technology, and new markets 33:34 - How a seven-person company landed a major international airport project 43:06 - Marketing to architects, lunch and learns, and building long-term relationships 46:29 - Products beyond flooring: stairs, wall cladding, registers, and Viking ships The Woodpreneur Podcast brings stories of woodworkers, makers, and entrepreneurs turning their passion for wood into successful businesses - from inspiration to education to actionable advice. Hosted by Steve Larosiliere and Jennifer Alger  For blog posts and updates: woodpreneur.com See how we helped woodworkers, furniture-makers, millwork and lumber businesses grow to the next level: woodpreneurnetwork.com Empowering woodpreneurs and building companies to grow and scale: buildergrowth.io Connect with us at:  Instagram: https://www.instagram.com/sawmillsnearme/ Facebook: https://www.facebook.com/woodpreneurnetwork/ Join Our Facebook Group! https://www.facebook.com/groups/woodpreneurnetwork Join our newsletter: https://substack.com/@woodpreneurnetwork You can connect with Ben at: https://www.zenaforest.com/ https://www.linkedin.com/in/ben-deumling-54057717a/ https://www.instagram.com/zenaforestproducts https://www.youtube.com/@zenaforest1677

Our fearless Tarot reader & Oregon blatherer T pulls a card for us & narrates a bit about the Oregon Coast & Willamette Valley. Trigger warning: near deadly car accidents may be mentioned! Oh wait, I just mentioned one already, in the trigger warning.Photos, more episodes, personal Tarot readings, donate, support:tiffanyleebrown.com

After more than 200 episodes, we are doing something we have never done before. We are doing a head-to-head comparison of two wines that are from the same grape, same year and the same region and have high ratings from reputable wine reviewers, but one is twice as expensive as the other. And we want to know - can we actually tell the difference between these two wines that have such different price points. Does a more expensive wine taste better or bring you more joy? We will let you know! We also talk about why wine reviews can be unreliable (but not ours, heavens no!), and why Oregon Pinot Noir can be pricey. Hint: when you make great wine carefully, and you choose to work with a grape as finicky as Pinot Noir, and when you only make a small amount of wine, that shizz is going to be expensive. Rather than saying expensive, we would maybe say a luxury item. That sounds better. Wines reviewed in this episode: 2023 Soter Vineyards Planet Oregon Pinot Noir, 2023 Chehalem Estate Vineyard 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

This interview is with Dustin Andries of Naumes Crush and Fermentation. In this interview, Dustin talks about growing up around the Rogue Valley wine industry with an interest in science, then attending Oregon State University with the desire of being a winemaker.Next, Dustin talks about a variety of internships he did, including being part of a team at Gallo that was crushing 350,000 tons of grapes in a single harvest. He then discusses coming to Naumes Crush and Fermentation as it was just getting started and the roles he has held while the business has grown. He also discusses a brief sojourn back to the Willamette Valley to work for Jackson Family Wines before returning to Naumes, as well as talking about his work as a custom crush winemaker for a large number of clients.This interview was conducted by Rich Schmidt at Naumes Crush and Fermentaion in Medford on March 16, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

Rusty Field, President & CEO of Evenstad Estates (home of Domaine Serene), joins RiskCellar hosts Brandon Schuh and Nick Hartmann for a side-by-side tasting of four wines, two from Burgundy and two from Oregon's Willamette Valley. Rusty shares the career journey that took him from United Health Group and Ameriprise Financial to Upsher-Smith Laboratories, and ultimately to leading one of America's most awarded wineries.The episode covers the science of winemaking. Why Pinot Noir thrives at the 45th parallel in both Oregon and Burgundy, how French oak barrels protect wine through tight grain structure, and why the 2022 Evenstad Reserve Chardonnay won Best Wine by Quality at the 2025 Sommeliers Choice Awards. Rusty breaks down the difference between volcanic Jory soil in the Dundee Hills and Burgundy's limestone-rich gravel terroir.The back half pivots to the 2020 Oregon wildfire vintage, frost candles in Burgundy, mildew wiping out 70% of the 2024 Côte de Nuit crop, and how Evenstad uses library wine inventory as a hedge. Rusty closes with an open invitation to connect on LinkedIn for insider travel guides to both wine regions.Key TakeawaysThe 45th parallel creates nearly identical growing seasons in Oregon and Burgundy, ideal for Pinot Noir2022 Evenstad Reserve Chardonnay: Best Wine by Quality, 2025 Sommeliers Choice Awards (96 pts)French oak's tight grain allows controlled oxygen exchange, Pinot Noir ages 14–18 months, Chardonnay ~12Mildew destroyed 70% of 2024 Côte de Nuit crop; 2020 wildfire smoke taint exposed limits of crop insurance~7,200-member wine club drives ~50% D2C revenue, unusually high for the industryAll Evenstad vineyards are dry-farmed and transitioning to full organic certificationRusty offers personal LinkedIn insider travel guidance for Burgundy and Oregon wine countryChapters00:00 Welcome & Guest Introduction01:00 How Rusty Joined the Evenstad Family04:48 Pharma to Wine: The Career Pivot08:32 Oregon vs. Burgundy Tasting Lineup09:00 First Pour, Château de la Crée "Les Graviers" White Burgundy12:56 Serving Temperature & Chardonnay Chemistry16:58 French Oak Barrel Aging Explained21:52 Second Pour, 2022 Evenstad Reserve Chardonnay (Oregon)23:53 Oregon as a Premier Wine Region28:42 Third Pour, Domaine Evenstad "Le Fusselot" Chambolle-Musigny30:19 Evenstad's Expansion into Burgundy35:07 Wine Club: 7,200 Members & D2C Strategy38:06 Fourth Pour, 2022 Evenstad Reserve Pinot Noir41:33 The 45th Parallel: Why Oregon Mirrors Burgundy43:16 Dry Farming, Organics & Sustainability45:12 Two Truths & A Lie: Wine History48:38 Climate Risk: Fire, Frost, Hail & Disease50:24 The 2020 Wildfire Vintage & Insurance Challenges54:24 Parametric Coverage & Future-Proofing57:07 Joining the Domaine Serene Wine Club59:47 Rusty's LinkedIn Offer: Insider Wine Country Guide01:00:09 Closing & Teaser for Episode Two at the WineryConnect with RiskCellar:Website: https://www.riskcellar.com/Rusty Field:LinkedIn: https://www.linkedin.com/in/rustyfield/Website: https://www.domaineserene.com/about/team/rusty-fieldBrandon Schuh:Facebook: https://www.facebook.com/profile.php?id=61552710523314LinkedIn: https://www.linkedin.com/in/brandon-stephen-schuh/Instagram: https://www.instagram.com/schuhpapa/Nick Hartmann:LinkedIn: https://www.linkedin.com/in/nickjhartmann/ 

Season 9 kicks off with two standout Willamette Valley producers who are redefining what it means to build a wine brand with heart, grit, and a little creative edge.At Varnum Vintners, husband-and-wife team Taralyn and Cyler Varnum are crafting small-production wines that are as approachable as they are expressive. Focused on old-vine Riesling, Pinot Noir, and sparkling wines, their philosophy is simple: “Made to drink, don't overthink.” From experimenting with unique varietals and styles to pioneering wine in beer bottles and even launching Oregon's first non-alcoholic wines, Varnum is pushing boundaries while keeping wine fun, inclusive, and unpretentious. Then we head to the rolling hills just outside Salem to meet the family behind Hudak House. Todd and Lynette Hudak traded a fast-paced California life for a bold leap into wine, taking over a historic, multi-decade vineyard in the Eola-Amity Hills. Today, their 30-acre estate produces a diverse lineup of estate-grown wines, from Pinot Noir to Chardonnay, all rooted in the character of the land. What makes Hudak House truly special is the experience: a welcoming, family-driven atmosphere where wine, community, and connection take center stage, whether you're sipping in the tasting room or enjoying live music on the lawn. Two wineries, two unique paths—but a shared passion for storytelling, innovation, and creating wines that bring people together.

The Bourbon Road crew is back with an exceptional lineup of five premium pours that showcase the diversity of bourbon craftsmanship. Jim Shannon and Todd Ritter kick off with the 2025 Remus Gatsby Reserve, a 15-year-old 102.8 proof straight bourbon from MGP's Ross & Squibb Distillery, released to celebrate the 100th anniversary of F. Scott Fitzgerald's "The Great Gatsby." This beauty delivers smoky oak, vanilla, and cinnamon notes that evolve beautifully throughout the tasting. Next up is Old Forester's High Angel Share Rye from their 117 series—a 110 proof, 375ml gem featuring a 65% rye, 20% malted barley, and 15% corn mashbill. The hosts discover fruity strawberry jam notes balanced with spicy gumdrops and subtle chocolate, making it a standout rye experience. The third pour brings something truly unique: the Bardstown Bourbon Company Cascadia Garriana Oak, a distillery reserve blend featuring 80% 10-year Kentucky bourbon, 12% 10-year Indiana bourbon, and 8% 9-year Kentucky bourbon finished for 10 months in rare Garriana oak barrels from Oregon's Willamette Valley. This expression delivers sandalwood, clove, and sophisticated woody notes that transport you to the Pacific Northwest. Moving into the second half, the hosts explore Redemption's 10 Year Old Barrel Proof High Rye Bourbon at 114.4 proof—60% corn, 36% rye, and 4% malted barley—which impresses with candy-like sweetness, toffee, glazed pecans, and a surprising mint quality. Finally, Todd shares his first-ever personal bottle of EH Taylor Barrel Proof Batch 14B at 127.4 proof, a 6-8 year old mash bill one expression that delivers traditional bourbon character with red berries, caramel, and sophisticated baking spices. Each whiskey tells its own story, from heritage distilleries to innovative finishes, making this an episode where every pour earns serious consideration.

Oregon wine country is closer, more accessible, and more delicious than you think. In this episode, we sit down with AJ Resnick—former Wine Access colleague, podcast co-creator, and current Ponzi Vineyards Chief of Marketing—to explore Portland and the Willamette Valley through the eyes of someone who left California to make Oregon home. From why Ponzi is only 20 miles from downtown Portland to which pizza shops deserve a permanent spot in your rental car, AJ breaks down how to plan your Oregon wine trip, where to eat in Portland, and why these Pinot Noirs deserve more age than they're getting. We taste Ponzi's Laurelwood Chardonnay, compare Oregon to Burgundy and California, and get AJ's insider list of restaurants, wine bars, and hidden gem wineries. Whether you're planning your first trip to the Pacific Northwest or wondering if Oregon wine lives up to the hype, this episode proves it absolutely does. 2023 Ponzi Vineyards Chardonnay Laurelwood District, Willamette Valley Restaurants - Portland: Pizza: Scottie's Pizza Parlor Baby Doll Pizza (keeps well in car trunk, per AJ) High-End/Fine Dining: Canard (Le Pigeon's sister restaurant) Kann (chef Gregory Gourdet, James Beard winner, Top Chef alum) Nodoguro (omakase) Ox (Argentine-inspired) International: Kachka (Russian) Janken (Japanese izakaya) Akadi (Portland African cuisine) Luc Lac (Vietnamese) Casual/Other: Matt's BBQ Coquine (mentioned by AJ) Gabbiano's Reel M Inn Breweries: Breakside Brewery (AJ's first stop in Portland) Bakeries/Coffee: Nuvrei (bakery Amanda couldn't remember name of) Willamette Valley Restsaurants/food The Allison Inn & Spa, Newberg (burger highly recommended for brunch) Sushi Kichi (Vale - small town sushi) Joel Palmer House (mushroom-focused) Nick's Italian Cafe (Dundee Hills) Red Hills Market (Dundee) Wineries Mentioned: Must-Visits: Ponzi Vineyards Domaine Drouhin Domaine Serene Bergström Lingua Franca (Thomas Savre) Soter Hidden Gems: Artist Block Winery (sparkling, Syrah, creative tastings) Carlton Winemakers Studio (collective/incubator for multiple producers) Historic Oregon Producers (aged well at Press Restaurant): Domaine Drouhin Rex Hill Eyrie Vineyards (pioneering Oregon winery) Learn more about your ad choices. Visit megaphone.fm/adchoices

Wines We're Drinking Jessica: Cramosi Vineyards Pinot Noir, Willamette Valley, Dundee Hills, Oregon (Latina-owned) Perla: Juggernaut Marlborough Sauvignon Blanc 2024 (New Zealand) Perla Lozano didn't grow up as a sports kid. She didn't start soccer until high school, she couldn't afford club leagues, and no one in her family was pushing her onto a field. But a coach noticed something in her that she hadn't noticed in herself yet, and that moment changed everything. Now a marketing executive by day and a volunteer leader for Orange AYSO by night and weekends, Perla is on a mission to get more girls off the sidelines and into the game. She runs one of the few youth soccer leagues in Southern California that guarantees every kid at least 75% play time, and she's seen firsthand how sports rewires girls' confidence, identity, and sense of what's possible. This episode hits close to home- Jessica played softball and cheered from third grade through college, and the two of them go deep on everything from the pressure of club leagues to the real reason girls quit sports (hint: it's usually not because they stopped loving the game). In this episode: [00:03] Introductions and weather chaos in SoCal (RIP the cilantro) [05:45] Wine chat: Juggernaut Sauv Blanc vs. Cremosi Vineyards Pinot Noir [09:45] Shoutout: Sei Solis Wine & Wax tasting room in downtown Orange — Chris Rivera, the OG Latino wine brand on the podcast [11:43] Perla's origin story: born and raised in "Little Latin America" in downtown Santa Ana [14:30] What happened when she left her community bubble and went to college... in Anchorage, Alaska [20:56] Her high and low from that year — and what embracing her Latinidad looked like from 3,000 miles away [25:06] Her introduction to soccer: why she started late, what it cost, and who first saw her potential [30:40] What soccer gave her OFF the field — confidence, editor-in-chief energy, and walking taller [37:30] The Dove Super Bowl ad, Sephora tweens, and why girls are quitting sports at alarming rates [43:45] The stats that stopped Perla in her tracks: 94% of women in executive leadership played sports [49:40] How she's running Orange AYSO — and why there are so many more boys than girls in her league [56:15] The rise of women's pro soccer and Angel City FC's impact on girls signing up (they're up 25%) [01:00:00] The sideline problem: how Perla handles wild sports parents and why volunteers deserve your respect [01:09:40] Participation trophies, rec leagues vs. club leagues, and the real cost breakdown families don't see coming [01:31:50] Perla's final message to parents: just let them play Connect with Perla: Instagram: @b.serve.grow Orange AYSO: AYSO1335.org Instagram: @orange.ayso Mentioned in this episode: Sei Solis Wines — Wine & Wax tasting room, downtown Orange | Owner: Chris Rivera Cremosi Vineyards — Latina-owned winery, Willamette Valley, Oregon | Owner: Sophia

Season 9, Episode 1: Maypop Wine Co. & Wild Child WinesIn the premiere of Season 9, we uncork two boundary-pushing forces redefining Oregon wine: Maypop Wine Co. and Wild Child Wines.Maypop Wine Co., founded by winemaking duo Shea Guevara and Vince Kelsey, is a love letter to the Willamette Valley's untapped potential. With deep roots in generational winemaking, they've traded tradition for exploration—intentionally stepping outside the region's Pinot Noir spotlight to champion underrepresented varietals like Albariño, Gamay, and Riesling. Their approach is refreshingly low-intervention, allowing the vineyard and vintage to speak with minimal interference, resulting in vibrant, expressive wines that are as playful as they are thoughtful. Sustainability and innovation are woven into their DNA, from reusable glass to experimental fermentation techniques, all grounded in a philosophy that wine should be accessible, unpretentious, and enjoyed anytime. Wild Child Wines, led by seasoned sommelier Jonathan, brings a different kind of energy—one rooted in freedom, instinct, and a deep love for the craft. After decades in the wine world, Jonathan set out to create something entirely his own: a boutique label focused on classic Willamette Valley styles with a rebellious edge. His wines embrace minimal intervention while delivering freshness, personality, and a sense of adventure in every bottle. From small-lot Pinot Noir to vibrant Riesling and Gamay, Wild Child is about breaking rules just enough to let authenticity lead the way. Together, these two brands embody the evolving spirit of Oregon wine—where tradition meets curiosity, and where the next generation of winemakers is rewriting the story, one bottle at a time

In this episode of Wine Crush Podcast, we sit down with two deeply respected figures in Oregon wine: James Cahill and Anthony King. Together, they share the winding journeys that brought them to the heart of the Willamette Valley and the experiences that shaped their winemaking philosophies.James Cahill of North Valley Vineyards brings decades of industry experience and a grounded perspective on farming, winemaking, and building authentic relationships in Oregon wine country. Known for his thoughtful approach and commitment to quality, James reflects on how the Oregon wine scene has evolved while still holding onto its collaborative spirit.Anthony King of Ratio Wineworks and Carlton Winemakers Studio shares his dynamic path through the industry, balancing creativity, precision, and community. From crafting approachable, expressive wines to working within one of Oregon's most innovative collaborative winemaking spaces, Anthony offers insight into the modern side of Oregon wine and what continues to inspire him vintage after vintage.Together, James and Anthony dive into harvest stories, industry changes, vineyard challenges, friendship within the wine community, and the passion that keeps them chasing the next great bottle. This episode is equal parts education, storytelling, and celebration of the people who make Oregon wine so special.

In today's episode KJ covers the legend of the demonic Smoke Wolves of Tygart Valley West Virginia. Bill reviews a couple of encounters including one detailed sighting from the Willamette Valley in Oregon. And some great listener mail. Please join us! Thank you for listening! www.bigfootterrorinthewoods.com Produced by: "Bigfoot Terror in the Woods L.L.C."