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EyeOn TheVine E Artist Profile E Chef s ’ “The Yellow Barn” by Susan Day Corner Summer/Autumn 2013 A publication of The Newberg Graphic ~ August 28, 2013 BELLA CASA REAL ESTATE GROUP BUDGET BLINDS OF MCMINNVILLE/SHERWOOD CASCADIA LANDSCAPING HAGAN HAMILTON INSURANCE SERVICES ELEMENT HAIR ARTISTRY LV S Y S W E B D E S I G N FIRST FEDERAL PAPÉ MACHINERY K0NECT AVIATION PIHL EXCAVATING MORRIS CARPET CLEANING OF OREGON 3 1

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Page 2 August 28, 2013 Profile ~ Eola Hills Wine Cellars

Tom Huggins, founder and general manager of Eola Hills Wine Cellars, had a dream rooted in Quick Facts facts. He knew that great could only come from great , and through his former occu - Address: 501 S. Pacific Hwy. (99W), Rickreall pation as an agricultural insurance expert, he knew Phone: 503-623-2405 where that precious land was located. This knowledge enabled him to purchase some prime Hours: Open daily 10 a.m. - 5 p.m. sites for his own vineyards in the rolling terrain of Website: www.eolahillswinery.com the northwest Willamette Valley of Oregon, and to fulfill a dream of creating his own wine. Situated in a natural weather shadow of the Coast In 1986 the first crop was harvested and made Range, which moves storms from the Pacific Ocean into wine by a nearby winery. The wine’s quality north to Portland and south below Salem, the Eola provided ample proof of the vineyards’ potential. Hills vineyards are protected from weather ex - Therefore, in 1987, Eola Hills Wine Cellars was tremes. Yet in summer, a gorge carved by ancient constructed in Rickreall. glaciers draws in maritime air to provide ideal cool - Eola Hills, with Steve Anderson as the head ing for sensitive varietals in those warmer months. winemaker, now produces a large number of vari - etals from estate vineyards and from grapes they purchase. These include , Pinot Gris, , , Gewurz - traminer, , , , , and , as well as dessert and holiday wines. They also make private label wines for many prestigious restaurants, resorts and hotels. These wines are identical to those produced under Eola Hills’ own label. Annual output at Eola Hills is about 60,000 property, Legacy Vineyard, a 162-acre parcel west cases, with international distribution. of Salem that is surrounded by lush forest land, Eola Hills frequently hosts weddings, birthday gently flowing creeks, and breathtaking views of parties, class reunions, corporate functions, the Coast Range and Willamette Valley. The lake fundraisers and more at their facility. They have with its tranquil atmosphere is a perfect backdrop also started the development of their new signature for any type of special event.

August 28, 2013 Page 3 Riesling: Oregon’s best kept secret By David White posters and other promotional For one thing, Riesling is honest. somewhere in between, and all are Penner-Ash’s Willamette Valley White’s Wines items that say “Drink Pinot, Think Because most Riesling is fer - extremely fragrant. And thanks to Riesling, and Elk Cove’s Estate Oregon.” mented in stainless steel, it isn’t its high acidity, Riesling is an ex - Riesling. All are refreshing and de - If you play word association But while Lett and other pio - manipulated through aging or tremely adaptable food wine. licious, offering delicate notes of with a wine enthusiast and throw neers were focusing on Pinot Noir, other techniques. So Misconceptions still abound, but citrus fruits and apples. These four out the word “Oregon,” chances are a number of other vintners were it’s remarkably fortunately, con - wines do have quite a bit of resid - pretty high that the response will be giving it a go with Riesling. In - transparent and ex - sumers are starting ual sugar, but they almost taste dry “Pinot Noir.” deed, about a quarter of Oregon’s cels in capturing to recognize that because they’re balanced by brac - For good reason. In the 1960s, a vineyards were planted to Riesling , or a wine’s Riesling is a seri - ing acidity. handful of young vintners moved in 1980. As Pinot Noir acreage ex - sense of place. As ous grape. Plus, they’re affordable. While to the state, all passionate about ploded, however, Riesling became Robert Parker, the I recently tasted these producers are known for their wine and eager to be a part of overshadowed. world’s most fa - through a dozen Pinot Noir — many of which cost something new. Within a decade, Today, though, Oregon Riesling mous wine critic, Oregon upwards of $50 per bottle — these those who believed Oregon’s cli - is experiencing a resurgence. And once explained, “If and was impressed Rieslings can be found for right mate would be too cold and wet for it’s better than ever. you want to talk with all of them. around $20. grapes were proven wrong when a Many consumers recoil at the about terroir, talk One bottle Riesling might be Oregon’s best Pinot Noir from one of those trail - sight of Riesling, as it’s still asso - about German worth finding is blazers, David Lett, took home kept secret. So make sure you try ciated with the sweet, simple Ger - Ries lings or Alsace Chehalem’s some before the word gets out. gold at the 1979 Wine Olympics in man wines of yesteryear, like Blue Rieslings, where “Three Vineyard Paris. Nun. Wines like these are still pro - the wines are naked — there’s no Riesling.” Marked by exotic citrus David White is the founder and Over the next 30 years, hun - duced and they’ll always have fans. makeup.” fruits, green apples, and chalk-like editor of Terroirist.com, which was dreds of winemakers set up shop in But they do a disservice to true Riesling is also quite ver satile. minerality, the wine is exception - named “Best Overall Wine Blog” Oregon, eager to produce world- Riesling. It’s not by accident that Some of the world’s best Rieslings ally vibrant. Other wines worth at the 2013 Wine Blog Awards. His class Pinot Noir. Today, the state’s Riesling has long been known as are syrupy and lusciously sweet, looking for include Amity Vine - columns are housed at Palate wine industry markets itself with the “noblest of the noble grapes.” while others are bone dry. Most fall yards’ Wedding Dance Riesling, Press: The Online Wine Magazine.

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Page 4 August 28, 2013 By Reuel K. Fish Bishop Creek Cellars Eye O n T he Hens & Chicks weather conditions, pest or disease is - Sugars and volume increase and acids sues, nutrient deficiencies, and inappro - decrease. (It is interesting to note that priate fertilizer or chemical applications. from a survival of the species point of VINE However, the cause for the widespread view, the berries were more acidic to this occurrence in the North Willamette Val - point, deterring birds and other animals ley this year is probably due to the mer - from eating them. But now that the seeds One term for the result of inconsistent curial weather we had in June, which inside the berries are at the point of via - fruit set (or pollination) is “hens and was either below or above norms, and as bility, the sugars make the berries more chicks” because of the large and small a result the flowers didn’t do their work attractive, leading to some ingestion and sized berries that are produced in the consistently, no doubt given conflicting disbursal of the seeds.) In any case, the same cluster. Cute, you say? No, not re - signals by the periods of hotter and consistency of this change will help ally because such set affects the total cooler weather. vineyard managers and winemakers de - amount of fruit produced. This can be Since this means a lower yield will be cide on a final crop thinning regimen, costly to growers who sell their grapes harvested this fall, one positive develop - and will give a bit more information by the ton. And although winemakers ment is that there will be little need to about what to expect at . For ex - like smaller berries, because the skin to thin crop as the season progresses. And ample, clusters typically double in juice ratio is higher, allowing for more the higher juice to skin ratio should weight between the time of color change extraction of flavor and color, the phe - mean more concentrated flavors in the and ultimate ripeness and harvest. With nomenon can be somewhat problematic finished wine. , or color change, grape development as much as two if the berries mature at different times. is happening right now in the vineyard. weeks ahead of last year, there is cer - So why does inconsistent set happen? This is when the berries not only start to tainly no sky falling and little or nothing There can be many reasons, including change color, but also begin to soften. to squawk about.

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August 28, 2013 Page 5 Coming Events

Bounty Of The County noon Package includes entry fee, wine 20: Orvil & Garry; Sept. 21: Join them for their 4th annual block party. Sept. 8, 5 to 9 p.m. Enjoy a gourmet feast tasting, a Cubanisimo glass, tapas plate Knights. $5 minimum purchase, please. This year they are joining up with their in the vineyard at Sokol Blosser Winery and entry into their daily door prize raffle. 211 W. Main St., Carlton, 503-852-6656. new neighbors on Kutch Street, Kramer featuring talented chefs, family farmers 1754 Best Road, N.W., Salem, 503-588- Vineyards and Lachini Vineyards. Event and famous vintners. Bounty of the 1763. McMenamins Hotel Oregon includes BBQ dinner, games, two live County benefits the Yamhill Enrichment Aug. 30: Matthew Price & Gallon House; bands and plenty of delicious to Society, a nonprofit organization whose Encompass The Eola-Amity Hills Aug. 31: Krista Herring; Sept. 10: Friends drink. 250 N. Kutch St., Carlton, 503-852- mission is to build community through in - Aug. 31 & Sept. 1, 11 a.m. to 5 p.m. and Family Night; Sept. 21: Kris Or - 3084. novative and collaborative projects. Tick - Spend Labor Day weekend exploring the lowski, Mark Alan. 310 N.E. Evans St., ets are $150 per person, visit and vineyards of the Eola-Amity McMinnville, 503-472-8427. Willamette Valley Vineyards www.yamhillenrichmentsociety.org to Hills. Purchase the Encompass Guide - Grape Stomp & Harvest Celebration — purchase, reservations required. book for free tastings and special events Newberg Art Walk Sept. 21-22, 11 a.m. to 6 p.m. Their most at more than 20 wineries and a $5 food Friday, Sept. 6, 5 to 9 p.m. Visit 20+ busi - anticipated event of the year attracts visi - Carlton Crush ticket that can be used at various wineries nesses for a sampling of art, food and tors from all over the country to compete, Sept. 14, 10 a.m. to 6 p.m. — Sponsored and food carts. The Encompass Guide - wine. Downtown Newberg. in teams of two, for the title and a trip to by the Carlton Business Association, this book is $25 and may be purchased at Santa Rosa, Calif. for the World Grape annual event celebrating the harvest fea - www.eolaamityhills.com Newberg Farmers Market Stomp Championship. Live music from tures a Grape Stomp Competition, Barrel Open each Tuesday from 1:30 to 6 p.m. noon to 5 p.m. each day, come dressed up Rolling Race, Wine Thief Relay, Kids Wa - Erath Winery through September. Fresh produce, live in costumes or team uniforms, prizes will termelon Eating Contest and Grape Sips & Stogies — Sept. 14, 1 to 5 p.m. music, more. Located at the corner of First be awarded for the best dressed. Kids can Stomp, live music and entertainment, mid - Treat your senses as you take in the view Street and Howard (next to the Post Of - participate in the daily Kids Stomp for $5. way games, helicopter rides and terrific only the Dundee Hills can offer. Enjoy the fice). Admission is $10 and includes a free festival food. The Crush Corral offers unexpected pairings of stunning Oregon Riedel and tasting of fine wines wine, beer and hard cider, all donated pinot noir with smooth cigars from Broad - Country Half Marathon from their tasting room. Their Winery from local producers. Proceeds from the way Cigar. Indulge in library wines and Sept. 1. This spectacular race winds Chef will be serving up food pairings for sale of adult beverages support Joseph’s hors d’oeuvres as you drift along to the through 13.1 miles of rolling vineyards an additional cost. $10 fee per team to Storehouse, the local food bank. Event melodies of live music in their lush patio and picturesque farmland. The race starts stomp. Call 1-800-344-9463 to reserve a takes place just north of Main Street in setting. $60 per person, $50 for Cellar So - at 7:00 a.m. and ends in downtown Carl - stomping time. 8800 Enchanted Way, S.E., downtown Carlton. Free admission and ciety members. Space is limited, reserva - ton for the popular wine and music festi - Turner. parking. tions required. Call Wendy Berkey at val. For more information, visit 503-554-8011, 9409 N.E. Worden Hill www.destinationraces.com Winderlea Vineyard and Winery Cubanisimo Vineyards Road, Dundee. Summer Lunches — Join them each Labor Day Weekend — Aug. 31-Sept. 2, Spirit Mountain Casino Thursday during the summer for a 3- noon to 6 p.m. Join them as they celebrate The Horse Radish Oct. 4 & 5: The Music of Abba. 27100 course lunch paired with Winderlea wines. Labor Day with “Cuban Flair.” Come out Live music Friday and Saturday nights S.W. Salmon River Hwy., Grand Ronde, $55 per person inclusive. Reservations re - and enjoy salsa dancing, live dance bands, from 7 to 10 p.m. Aug. 30: Dan Seymour; 800-760-7977. quired as lunch is limited to 12 guests salsa dance lessons, Cuban tapas and great Aug. 31: Rainbirds; Sept. 6: Thad Beck - each week. RSVP at 503-554-5900 or wine. $10 cover fee includes , man; Sept. 7: Ben Rice; Sept. 13: Lulu Troon Vineyard email [email protected]. 8905 N.E. no fee for wine club members. $20 After - LeFever; Sept. 14: Leah & Andrew; Sept. Carlton Big Red Block Party — Sept. 8. Worden Hill Road, Dundee.

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Page 6 August 28, 2013

Chef s Corner ’ Madeleines By Jean-Jacques, Bistro Maison, McMinnville

The secret to this delicious confection? Following the same philosophy as his mentor, his mom Jacqueline, Jean-Jacques begins with the best possible ingredients to achieve the most delicious end result. When creating Madeleines, he uses the finest butter from Oregon’s own “Curly’s.” It makes all the difference.

Lemon-Scented Madeleines Method: (1 dozen ) Preheat oven to 325F. Take 2 tablespoons of the melted but - ter and cool it to room temperature. Use this butter to gener - Ingredients: ously grease the madeleine molds. A note of importance is 2 eggs, separated to properly butter the molds. Use a pliant brush, and take care ¾ cup sugar not to miss a single cranny. Beat the egg yolks with the sugar and salt, the remaining melted butter, the vanilla extract, the ½ tsp. pure vanilla extract lemon zest and juice, until thickened. pinch of salt Add the flour, about a ¼ cup at a time, beating between ad - 6 oz. Curly’s unsalted butter, melted, divided ditions. Add the egg whites, one at a time, and beat until well zest and juice of ½ lemon combined. Fill the molds 2/3 full and bake until golden, about 1 cup + 2 tablespoons flour 25 minutes. Dust with powdered sugar when cool.

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August 28, 2013 Page 7 Artist Profile Susan Day As a plein-air painter, Susan Day seeks to capture the light effect at any given time and location. In assessing her continuing artistic evolution, Day believes there is no destination, only the journey of discovery. Aside from painting, she has also explored the world of found object and assemblage art pieces. Day is a member of the Northwest Pastel Society, Shrewsberry Arts Council, and the Arts Alliance of Yamhill County. She has been a part of the Art Harvest Studio Tour and has organized and participated in the Oregon Lavender Festival, Plein-Air Paint Out. Day has taught art to children at local schools throughout the re - gion. She graduated from Vesper George School of Art and has completed several painting workshops with renowned local artists. She can be reached at 503-662-3339.

Page 8 August 28, 2013