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1998 International Pinot Noir Celebration Program

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1998 International Pinot Noir Celebration Program Linfield University DigitalCommons@Linfield Willamette Valley Archival Documents - IPNC 1998 1998 International Pinot Noir Celebration Program International Pinot Noir Celebration Follow this and additional works at: https://digitalcommons.linfield.edu/ipnc_docs Part of the Viticulture and Oenology Commons Recommended Citation International Pinot Noir Celebration, "1998 International Pinot Noir Celebration Program" (1998). Willamette Valley Archival Documents - IPNC. Program. Submission 24. https://digitalcommons.linfield.edu/ipnc_docs/24 This Program is protected by copyright and/or related rights. It is brought to you for free via open access, courtesy of DigitalCommons@Linfield, with permission from the rights-holder(s). Your use of this Program must comply with the Terms of Use for material posted in DigitalCommons@Linfield, or with other stated terms (such as a Creative Commons license) indicated in the record and/or on the work itself. For more information, or if you have questions about permitted uses, please contact [email protected]. 12th Annual international Pinot Noir Celebration 1998 TABLE oF CoNTENTS WELCOME .............. .. .......... .. .......................... ... 2 PROGRAM Thursday .. ....... ... .. ..... ... .............................. 5 Friday .... ............ .... .. ...... ....... .... ............. ..... 5 Saturday ..... , ... ........ ..... .... .... ........... ............. 8 Sunday ...... .... .. .... .... .. ................................ 11 Sunday Afternoon ofPi not Noir ....... ....... ... 11 LINFIELD C OLLEG E MAr .................... ......... 48-49 WINE PRODUCERS Canada ................... ................................ 13 France .... .... .... ...... ..... ... .. .... .. ............... ... ... 15 Germany .. ... ..... ........... .. ..... .. ... ....... ...... .... 25 Italy ...... ................ .. .... ...... ........................ 27 New Zealand ................. ........... .. ............ .. 29 South Africa ......... ...... ... ....... ..... ................ 29 United States California ........................................... 31 Oregon ..... ... .......................... ............. 51 Washington ... ... .... .. ........ .. ... .. ... .. ..... .. .. 75 GuEST SPEAKERS .. ............................................ 76 GuEST CHEFS .................................................. 78 Chef's Support Team .................. ................... 89 GALLERY AND SHOP ........... .. ............... ............. 90 THANK You .... .......... .. .... ...... .......... .. .............. 91 B OARD OF DIRECTORS ..................... : ............. .. 94 ALPHABETICA L I NDEX OF WINE PRODUCERS ....... 95 WINE SERVICE DuRING MEALS 1998 PROGRAM A sel ection of wines will be brought ro yo ur Thursday, july 30 rab le by yo ur maitre d'h6rel during rh e meals. 3:00 - 6:00 p.m. While there is always pl enry of wine, rh ere are EARLY REGISTRATIO N in Ril ey Hall (#3) usuall y no more rhan 12 borrles of any single Friday, july 31 wine. Those wines which are small in 7:30 -11:00 am quanriry and high in demand will be circulated REG ISTRATION on Riley Hall Pario (#3) among rh e rabi es by rhe mairres d'horel, so as many peo ple as possible will have rhe 7:30 -9:15am chance ro rasre each wine. CoNTINENTAL BREAKFAST on Riley Hall Patio (#3) The fourreen mairres d'horel for rhe 8:00 - 9:00 am 1998 lnrern arional Pinor Noir Celebration PI NOT NoiR 101 in GrafHall (# 14) Room 101 are distinguished so mmeliers and wine stewards (Limited enrollment; please inquire about from around rhe Stare who donate their rime availability at Registration ifyou did not ro ensure our guests' fine service. Please feel free pre-register by mail.) A basic warm-up seminar ro ask rh em about rhe wines. Our rhanks ro des igned for those wirh perhaps a li trl e less them all for rheir outstanding efforrs o~ experi ence, ro bring yo u up ro speed on tasting behalf of rhis evenr. and evaluating Pinot nair. Prese nred by Andrea Immer & Sreven O lson. Ma£tres d'Hotel 9:15 - 9:45 am OPENING CEREMONIES OF THE Nader Afshar - Da Vincis - Salem 1998 CELEBRATION AND iNTRODUCTION Michael Autrey- Paleys Place- Portland OF THE FEATURED WI NEMAKERS with a welcome !Tom Oregon Governor John Kia.haber Mark Baisch - in Melrose H all (#2) Deluxe Billiard Parlor- McMinnville Jim Biddle - Brasserie Montmarte- Portland 10:00 am - Noon TERROIR AND THE WINEMAKER Michael Biggs - in Dillin Hall (#16) Chateaulin Restaurant & Wine Shoppe- Ashland This rasring and seminar will tackle the Marc Byrne - Zefiro - Portland age-old question of winemaking vs. rerroir. Randy Goodman - During rhe '96 crush, rhree wineries, in three Wildwood Restaurant & Bar - Portland sub-appellations of the Willamette Valley, rraded one-ron lots of each other's best Pinot grapes. Paul Markgraf- Atwaters - Portland The winemakers, Terry Cas reel of Berhel Heights Ken Pahlow - Mortons Bistro Northwest- Salem Vineyard , Lynn Penner-Ash of Rex Hill Mark Pape - Third Street Grill - McMinnville Vineyards & Winery and Bill Fuller and William Musgnung ofTualatin Vineyards each then made Laura Rumbel - Oba 1 Restaurante- Portland three differenr wines according ro their own Kimmy Wartena - The American Palate - Portland sryle. After hea ring from the wi nemakers about David Woodman - their ex peri ences with rhe fruit, moderaror The Heathman Restaurant & Bar - Portland John Paul will propose this chall enge: detect rhe signature of winemaker, or rh at Andy Zalman - Higgins - Portland of the vineya rd , in each of rh e wines. 4 5 Noon - 2:00 p.m. TERROIR AN D TH E WINEMAKER FOR T EC HNO-GEEKS LE DEJE UN ER SuR L'HERBE in Murdock Hall (#13), room I 05. in the Oak Grove in fronr of M elrose Hall (#2). Offered at 3 & 4 p.m. Steve Price w ill give a Our opening lunch wi ll be an eleganr and technical in-depth review of the science behind relaxing picnic created by chefs Philippe Boulot the w ines tasted in Friday morning's seminar, and Susan Boulot (both of The Heathman "Terri or and the Winemaker." You will have a Restaurant & Bar), Thierry Rautureau unique opportunity ro see how your impressions (Rover's) , Paul Ornstein (Southpark Seafood from the morning tasting compare w ith the Crill & Wine Bar) and Pascal Sauron. results of Steve's extensive lab analysis of each w ine. The co nclusions Steve has drawn from 3:00 - 5:00 p .m. his research give new insight inro the A choice of afternoon activities relationship between the wines, the manner and presenrations, including: in which they were made and the terrior PI OTS FROM OFF THE BEATEN PAT H from which they orgininate. under the trees on the west side of Riley Hall Patio How TO MAKE A BARREL IN O NE EASY LESSON (#3) A drop-in, walk around tasting of Pi not no irs on the intramural field across the parking lot from our Featured Wineries located in any region from Riley Hall (#3). The coopers of Seguin other than France, Oregon or California. Wines at Moreau will demonstrate the ancient art of this tasting have been selected because they exhibit barrel-making. This visually spectacular seminar characteristics common in their area of origin. will take you from start ro finish - from shaping Winemakers w ill be on hand ro discuss their wines the staves ro roasting the barrel over an open fire. and the district in which they are grown. See for yourself all that goes inro this critical A GLAss oF PI NOT & ANYTHI NG GoEs ... componenr of wine-making. in Riley Hall (#3), room 20 I . Offered at 3 & 4:15p.m. We all know 6:00-8:00 p.m. that Pinot noir can be paired with virtuall y any ALFRESCO TASTI NG OF THE 1995 VI NTAGE food, but it's the preparation, even the sauce on Murdock Patio (#13). Winemakers and owners which can make or break a match. This cooking from the Featured Wineries will pour their Pinot demonstration/tasting will help you learn noir wines from the 1995 vintage which were how ro balance flavors in your own kitchen ro setected ro be showcased at the Celebration. make matches which work. Presented by (Note: winery name signs at each table Greg Higgins, Steven Olson and Andrea lmmer. indicate the page number in this program (Limited enrollment, pre-registration required.) where the winery is described) 8:00-11:00 p .m . THE GRAND DINN ER in Dillin Hall (#16 ). Cory Schreiber (Wildwood Restaurant and Bar) and Vitaly Paley (Paley's Place) will team up ro create a feast designed ro show off the fabulous foods of the Pacific Northwest with an array of Pinot noir wines from all over the world. 6 7 Noon - 4:00 p.m. Saturday, August 1 V ISIT ING OREGON WINE COUNTRY Bring sunscreen and wear co mfortable shoes' 7:30 - 9:30 am Buses depart pro mptly at noon fr om the front of CONTINENTAL B REAKFAST Dillin H al l (#16). Board the bus whose number on Ril ey Pati o (#16) co rresponds ro the number on your name rag. 9:30- 11 :30 am Buses are air-conditioned and each will have an A C ALI FORNIA T RAVELOGUE expert ro ur guide on board ro poinr our the in Dillin Hall (#16). landmarks and answer questions. We will also Gerald Asher will be your guide for offer a snack ro keep yo u going until lu nch. thi s seminar cum ro ur through seven of rhe O nce yo u've arrived at your destination winery, an Pi nor noir growing appell ations of O regon and a European winemaker wi ll presenr a California. With the help of comparative seminar in the vin eyard on the facrors they beli eve cas tings, phorographs and inreresting anecdotes, robe the most importanr in making great Pi nor Mr. As her and his panel of notable California noir. Afterward, you'll head back ro the winery ro Pinor producers will help you ro enj oy the fruits of their labor with a lunch prepared recognize and appreciate the idiosyncras ies by one of the area's rop chefs. After lunch descend of the differenr regi ons: ro the cellar for a barrel tasting of the '97 Pinors . 1:30- 3:00p.m. Anderson Valley WIN E CouNTRY L uNCH Al lan Green of Gree nwood Ridge Vineyards The morning's labor in the vineyards will be rewarded Anderson Vall ey, 1996 by a luncheon specially designed by one of the Green Valley Northwest's top chefs to complemenr selected Pinor M arimar Torres of M arimar Torres Estate nair wines from the rwo featured wineries.
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