HARVEST WINE WEEKEND October 20-22, 2017

Total Page:16

File Type:pdf, Size:1020Kb

HARVEST WINE WEEKEND October 20-22, 2017 PASO ROBLES WINE COUNTRY HARVEST WINE WEEKEND October 20-22, 2017 We Harvest Happiness! It’s time to be happy! A year’s hard work is rewarded with another great harvest. Come celebrate with us during Harvest Wine Weekend, October 20-22, 2017! In Paso Robles Wine Country, you’ll discover award-winning wines, exceptional restaurants and breathtaking views all without tension or pretension. Try a taste for yourself with more than 140 weekend activities! Winemaker dinners, ceremonial grape stomps, barrel tastings, food and wine pairings, and live music are just a few of the exciting offerings that await! Visit www.pasowine.com to search the full weekend of harvest events by day, winery or activity. You’re sure to find something to satisfy whatever your palate desires! We look forward to celebrating harvest with you in Paso Robles Wine Country! Cheers! 2017 Sponsors Connect with us: Paso Robles Wine PasoWine PasoRoblesWine PARTICIPATING WINERIES .............................................. 1 Alta Colina 2825 Adelaida Road, Paso Robles (805) 227-4191 • [email protected] • www.altacolinawine.com Harvest Wine Weekend Hours 11 a.m. - 4 p.m. Owner/winemaker, Bob Tillman, is firing up the grill and popping corks on some library wines this Harvest Wine Weekend! Join us all day Saturday for library tasting, wine by the glass, and some bites from Bob. From 11 a.m. - 4 p.m. on Saturday choose between the $10 Current Release Flight and the $20 Library Flight. All wines will be available for purchase by the glass and by the bottle and a donation to Must! Charities gets you a simple lunch from the grill. No RSVP’s required. Food served until Bob runs out! Ancient Peaks Winery 22720 El Camino Real, Santa Margarita (805) 365-7045 • [email protected] • www.ancientpeaks.com Harvest Wine Weekend Hours 11 a.m. - 5:30 p.m. Celebrate the harvest season on a delectable note as we pair our wines with a local culinary classic: Santa Maria-style tri-tip sandwiches! It all takes place on the patio of Ancient Peaks, where we will provide complimentary sandwiches and live music from 1 p.m. - 4 p.m. on Saturday and Sunday. No RSVP needed. You may also join us for a guided tour of our estate Margarita Vineyard at 11 a.m. and 2 p.m. on Friday and Sunday, to conclude with a sandwich and a glass of wine, for just $40 per person. Reserve your vineyard tour by calling us at (805) 365-7045. RSVP required for tour and space is limited. Anglim 740 Pine Street, Paso Robles (805) 227-6813 • [email protected] • www.anglimwinery.com Harvest Wine Weekend Hours 11 a.m. - 6 p.m. Anglim’s focus is on elegant, limited-production Rhône varieties and blends farmed in the Paso Robles Willow Creek and Adelaida Districts. Join us for Harvest Wine Weekend as we celebrate our 16th harvest! We’ll be pouring new releases paired with gourmet, local cheeses and sausages, handmade chocolates, and accompaniments. See our website for event details and hours. AronHill Vineyards 3745 Highway 46 West, Templeton (805) 434-3333 • [email protected] • www.aronhillvineyards.com Harvest Wine Weekend Hours 10:30 a.m. - 5 p.m. Harvest Weekend Fun! Come out to AronHill Vineyards Saturday and Sunday for wine specials, food pairings, and games on the lawn. Enjoy panoramic vineyard views from our hilltop tasting room while sipping on our award winning, dry farmed Estate grown Primitivo (Italian Zin) and Cabernet Sauvignon. Tasting Fee: $10/pp; complimentary for Winner’s Circle members. Open 10:30 a.m. - 5:00 p.m. Asuncion Ridge Vineyards 725 12th Street, Paso Robles (805) 237-1425 • [email protected] • www.asuncionridge.com Harvest Wine Weekend Hours Fri & Sat 12 p.m. - 8 p.m., Sun: 12 p.m. - 6 p.m. Help us celebrate the 2017 harvest season as we pour our newly released vintages, including our award-winning Pinot Noir throughout the weekend. Meet Winemaker Philip Krumal as he explains his wine making philosophy and pours his wines, expertly paired with luscious cheeses from Di Raimondo’s Italian Market and Cheese Shop. For a perfect wine country getaway, book a room at one of our four vacation rentals located about 12 miles East of Downtown Paso Robles. For more information, visit our website. Enjoy live music every Friday and Saturday from 5 p.m. - 8 p.m. PARTICIPATING WINERIES .............................................. 2 August Ridge Vineyards 8790 Highway 41 East, Creston (805) 239-2455 • [email protected] • www.augustridge.com Harvest Wine Weekend Hours 11 a.m. - 5 p.m. Come immerse yourself in the Fall harvest! We will offer cheese paired with our unique Italian varietals all weekend long ($10/pp). Join us Saturday, October 21st for new winemaker dinner experience! We paired up with Paso Terra restaurant in downtown Paso Robles and have a created an amazing 5 course dinner paired with your favorite August Ridge wines. Dinner starts at 6 p.m. Paso Terra is located just across the street from the Hotel Cheval. Reserve your spot now by emailing [email protected] or call (805)239-2455. Price is $100pp/ club and $115/pp non-club. B & E Vineyard/Winery 10,000 Creston Road, Paso Robles (805) 238-4815 • [email protected] • www.bevineyard.com Harvest Wine Weekend Hours 11 a.m. - 5 p.m. Join us at our new western saloon for complementary appetizers to compliment the wines. We will be pouring Merlot, Cabernet Sauvignon and Red Rhythm, our Bordeaux blend. We will have case specials and music all weekend. Our new tasting room features a western bar and numerous antiques and art work from the old west. Barr Estate Winery 6950 Union Road, Paso Robles (805) 835-7653 • [email protected] • www.barrestatewines.com Harvest Wine Weekend Hours 11 a.m. - 5 p.m. Friday - Vineyard tours 11 a.m. - 12 p.m. call for info (805) 835 7653. Saturday - Live music on the patio. Food available for purchase. Sunday - Food available for purchase. Come taste our new releases! Tasting Fee - $10pp Bella Luna Estate Winery 1850 Templeton Road, Templeton (805) 434-5477 • [email protected] • www.bellalunawine.com Harvest Wine Weekend Hours 10 a.m. - 5 p.m. Join us for the following experiences at our winery. Reservations required. Harvest lunch with the Bella Luna Family Lunch provided by Loshel Catering 11:30 a.m. - 1:30 p.m. $70/pp $35/ pp club members. Barrel and portfolio tasting with cheese and/or charcuterie platter provided by Chef Loshel 2:30 p.m. - 4:00 p.m. $40/pp $20/pp club members To make reservations or for more information go to http://www.bellalunawine.com/Tasting-Experiences OR Call (805) 712-5225. Bodega de Edgar 2725 Adelaida Road, Paso Robles (805) 423-3545 • [email protected] • www.bodegadeedgar.com Harvest Wine Weekend Hours 11 a.m. - 5 p.m. Join us on Saturday, October 21st from 12 p.m - 4 p.m. for tacos by Edgar’s dad, Alfonso Torres, accompanied by some Spanish wines! Bodegas Paso Robles 729 13th Street, Paso Robles (805) 237-3780 • [email protected] • www.bodegaspasorobles.com Harvest Wine Weekend Hours Fri & Sat 12 p.m. - 6 p.m., Sun: 12 p.m. - 5 p.m. Kick off the weekend by joining Dorothy and Heather from Bodegas Paso Robles for a four course Harvest Wine Weekend dinner on Friday, October 20, 6:30 p.m. at Bistro Laurent. We’ll be teaming with Philip and the guys from Asuncion Ridge for this wine and food pairing evening. Seating is limited. For more information give us a call at (805)237-3780. All weekend at the tasting room we’ll be pouring new releases of our extended-aged wines crafted from Spanish and Portuguese varietals. If you like Tempranillo or Albarino — the current “hot” white grape — we’re the place to start your weekend tasting. PARTICIPATING WINERIES .............................................. 3 Bon Niche Cellars 2627 Golden Eagle Way, San Miguel (805) 286-7798 • [email protected] • www.bonniche.com Harvest Wine Weekend Hours Fri: 12 p.m. - 7 p.m. Sat & Sun: 11 a.m. - 4 p.m. Still considered a crazy good secret! This winery has received Best of Show, Quad Golds and Best of Class awards since their first vintage in 2009. Open to the public this weekend. This is a great time to visit, no need to call ahead for an appointment. Friday evening will be an opportunity to sit on the deck, sip a glass of excellent wine and watch the sunset. Sample some pairings provided by the winery or pack something special in your picnic basket. Bring your friends, and make it a party! Brecon Estate 7450 Vineyard Drive, Paso Robles (805) 239-2200 • [email protected] • www.breconestate.com Harvest Wine Weekend Hours 11 a.m. - 5 p.m. Celebrate harvest under our majestic west side shady oaks. What’s new at Brecon? New releases to sample, more accolades (available to taste), a wonderful bridge completing our renowned architectural design and a few more friendly faces. Join us on Saturday for a loooong leisurely lunch on the patio with live music and amazing tacos available for purchase from Paso’s own Los Robles Cafe. Sunday’s a little more mellow - think comfortable couches with giant Jenga and corn hole to laze away the afternoon. Brian Benson Cellars 2915 Limestone Way , Paso Robles (805) 296-3838 • [email protected] • www.brianbensoncellars.com Harvest Wine Weekend Hours Fri & Sat: 11 a.m. - 8 p.m. Sun: 11 a.m. - 5 p.m. Come visit our tasting room in Tin City! In addition to our normal tasting hours, we’ll be open late Friday and Saturday so stay for a glass (or two) on our patio...watch the train go by...play corn hole...see Brian in action making wine, he may even need some help sorting! Check out our instagram for updated events Harvest Wine Weekend @brianbensoncellars Brochelle Vineyards 2323 Tuley Road, Paso Robles • 6996 Peachy Canyon Road, Paso Robles (805) 237-4410 • [email protected] • www.brochelle.com Harvest Wine Weekend Hours 11 a.m.
Recommended publications
  • Colin Hampden-White Takes a Trip Across the Daddy of American Wine
    Golden Nuggets Golden Nuggets merica is, as stated, the United States of Amer- ica. These states may be united but, as we all know, each state is very different from the oth- er. One state that makes a big difference to the Awhole of the USA, politically, economically and culturally, is California. The political hub of the USA may be Washington DC, New York the economic hub and many other states lay claim to being centres of culture, but California stakes its claim as the country’s major wine state. There may be oth- 70 er states growing wine, such as Oregon and Washington, 71 California but California is the daddy of the wine states. Winemaking began in California in the late 1860s and thrived until two major events occurred. Firstly, there was phylloxera, then from 1919 to 1933 there was Prohibition. Prohibition practically wiped out all but a few wineries. The survivors were making wine for the Church. Following this period, there were two main pioneers of winemaking in Cal- ifornia. First there was Ernest and Julio Gallo, who started Dreamin’ their business in 1933, directly after Prohibition. There was plenty of competition, but they concentrated their efforts on commercial winemaking from pre-prohibition pamphlets found in the basement of the Modesto public library. This became the essence of their initial success. E & J Gallo is now the largest wine company in the USA. A decade after the Gallo brothers began, Robert Mon- davi joined the family business in 1943. The Mondavi family had shortly before bought the Charles Krug winery.
    [Show full text]
  • Mas La Plana 2016
    SPAIN | DO PENEDÈS MIGUEL TORRES MACZASSEK Managing Director MAS LA PLANA 2016 ABOUT THE FAMILY Familia Torres founded its first winery in Vilafranca del Penedès in 1870, 150 years ago, but its roots in the winegrowing traditions of Spain date back to the 16th century. Five generations have carried the family business forward, passing on their passion for wine culture from parents to children – a passion steeped in respect for land and tradition, and a firm belief in innovation. Today the family focuses on wines from unique vineyards and historical estates, as well as the recovery of ancestral varieties. Familia Torres has a historical connection to Penedès, Conca de Barberà, Priorat, and Costers del Segre, but now its presence extends to vineyards and wineries in preeminent Spanish wine regions – Rioja, Ribera del Duero, Rueda, and Rías Baixas. ABOUT THE WINE A 1979 blind tasting in Paris, the Gault-Millau Wine Olympics, placed French Cabernets such as Châteaux Latour against newcomers including Torres. The wine from Mas la Plana vineyard triumphed over some of the world’s most iconic, placing first, which put Penedès on the map as benchmark quality for the best red wines in the world. KEY SELLING POINTS • 100% Cabernet Sauvignon • The first vintage, 1970, won 1st place in the 1979 Wine Olympics in Paris • 50+ year old vineyard, home to the Torres Family • Familia Torres came in 3rd place on Drinks International’s 2020 list of Most Admired Wine Brands, while leading the European ranking for the 10th year in a row TECHNICAL DETAILS Appellation: DO Penedès | Varietal Composition: 100% Cabernet Sauvignon “From a dry vintage, with Aging: 18 months in new French oak barrels from Tronçais and Nevers from a selection of the best coopers Cabernet Sauvignon vines planted on deep alluvial soils, winemaker Alcohol: 14.5% | Total Acidity: 5.8 g/L Miguel Torres describes this as: ‘A very classic vintage of Mas La Plana.’ Black fruit aromas – blackberry, blackcurrant – some blackcurrant leaf, coffee and dark chocolate hints.
    [Show full text]
  • Food and Wine Pairing a Sensory Experience
    FOOD AND WINE PAIRING A SENSORY EXPERIENCE ROBERT J. HARRINGTON JOHN WILEY & SONS, INC. FOOD AND WINE PAIRING A SENSORY EXPERIENCE FOOD AND WINE PAIRING A SENSORY EXPERIENCE ROBERT J. HARRINGTON JOHN WILEY & SONS, INC. Chapter-opening photo credits: p. 3: Courtesy of Carroll Falcon p. 65: Courtesy of Chef John Folse & Company p. 101: Courtesy of Nicholls State University p. 129: Courtesy of Carroll Falcon p. 167: Courtesy of Nicholls State University p. 187: Courtesy of Nicholls State University p. 287: Courtesy of Nicholls State University This book is printed on acid-free paper. ࠗϱ Copyright ᭧2008 by John Wiley & Sons, Inc. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: [email protected]. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose.
    [Show full text]
  • Ribera Del Duero 16 - Marqués De Murrieta 70 43 Marqués De Riscal 79 Alejandro Fernández 17 -20 Montecillo 71~72
    Columbia Restaurant & the Gonzmart Family’s Wine Philosophy At the Columbia Restaurant we believe the relationship of wine and food is an essential part of the dining experience and that two aspects of elegant dining deserve specialized attention: The preparation and serving of the cuisine and the selection of the finest wines and stemware to accompany it. In keeping with our tradition of serving the most elegant Spanish dishes, we have chosen to feature a collection of Spain's finest wines and a selection of American wines, sparkling whites and Champagne. Our wines are stored in our wine cellar in a climate controlled environment at 55° Fahrenheit with 70% humidity. The Columbia Restaurant’s wine list represents 4th and 5th generation, owner and operators, Richard and Andrea Gonzmart’s lifetime involvement in their family’s business. Their passion for providing guests the best wines from Spain, as well as their personal favorites from California, are reflected in every selection. They believe wines should be affordable and represent great value. Columbia Restaurant's variety of wines illustrates the depth of knowledge and concern the Gonzmart family possesses, by keeping abreast of the wine market in the United States and by traveling to Spain. This is all done for the enjoyment of our guests. We are confident that you will find the perfect wine to make your meal a memorable one. Ybor January 2019 Table of Contents Complete Overview Wines of Spain 5- 132 Understanding a Spanish Wine Label 6 Map of Spain with Wine Regions How to Read a Spanish Wine Label 7 Wines of Spain 8 - 132 Wines of California 133 - 182 Other Wines from the United States 183-185 Wines of South America 186- 195 Wine of Chile 187 - 190 Wines of Argentina 191 - 194 Cava, Sparkling & Champagne 196-198 Dessert Wines 199-200 Small Bottles 201 - 203 Big Bottles 203 - 212 Magnums - 1 .
    [Show full text]
  • Riesling: Oregon's Best Kept Secret
    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 oak aging or tremely adaptable food wine. licious, offering delicate notes of with a wine enthusiast and throw neers were focusing on Pinot Noir, other winemaking 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 terroir, 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.
    [Show full text]
  • Basics to Food and Wine Pairing Turns out There Are the Main Basic Flavor Profiles That You Can Experiment with to Develop a Great Food and Wine Pairing
    Basics to Food and Wine Pairing Turns out there are the main basic flavor profiles that you can experiment with to develop a great food and wine pairing. Here we take a look at the fundamental flavor profiles for food and wine pairing as well as the regional pairing example and why it works. Learn to match food and wine like a professional chef or sommelier. Bitter, fat, acid, salt, sweetness and alcohol balance together to make a perfect pairing. The 6 Basics to Food and Wine Pairing. I was half asleep in the morning in my Restaurant until Chef Mike boomed in his signature snide- but-charismatic voice, “Cooking is simply a balance of fat, acid, salt and sweet.” At the time, I was not a glorious writer of hedonism (aka wine), but part of the service staff gleaning knowledge on how to sell food. What Mina touched on struck a chord and helped me to isolate what I need to go about constructing a food and wine pairing. The basics of flavor-matching are actually quite simple (although not always easy to pull off). These are the 6 basic profiles to work with when thinking about matching food and wine: 1. Acidity in wine pairs well with fatty and sweet foods. 2. Fatty foods need either an acidic or high alcohol wine, otherwise the wine will taste flabby. 3. Bitter (aka Tannic) wine can be balanced with a sweet food. 4. Salty shouldn’t compete with acidity in wine. Use sparingly as necessary to keep sharpness in the meal.
    [Show full text]
  • Pairing Wine with Bites
    Pairing Wine with Bites AT OUR DOWNTOWN TASTING ROOM FALL 2018 Try this at home! Guests often say that one of their favorite parts of visiting our Downtown Tasting Room is the paired flight with bites. These fabulous amuse-bouche perfectly matched to our wines is a collaboration between Mrs. Jan Krupp, Dr. Jan Krupp and Tasting Room Manager Jon Bain. The pairings change with our new releases, but the philosophy is the same — each should enhance the flavor of the other. We thought we’d share some of the favorites so you can try at home! 2016 BLACK BART’S BRIDE with Tomee Brulee We’ve paired our French Rhone varietal white with a sheep’s milk cheese from the Basque region of France. The cheese’s mouth-filling flavors, both sweet and salty, interplay with the Bride’s creaminess and acid and enhance the wine’s lovely flower and peach notes. 2017 THE DAMSEL ROSÉ with Campo de Montalbán & Quince Paste This semi-firm Spanish cheese offers a wonderful texture for the acid of the rosé. But the real star is the quince paste, which brings out the ripe strawberry flavors of the Damsel. The pair explodes in your mouth. 2017 THE WATER WITCH with Artisanal Chocolate Cherry The dried cherry enhances the bright red fruit notes of raspberry, cherry and rose petal while the chocolate draws out the subtle notes of cedar and sweet cigar spice. This one is a crowd favorite! 2014 THE DOCTOR with Le Belge Chocolate From Belgium, Le Belge takes The Doctor to the next level, with the rich dark chocolate enhancing the spice and black pepper in the wine.
    [Show full text]
  • Wine and Food Pairing
    Wine and Food Pairing Wine Descriptions CHEESE AND VEGGIES AND HERBS AND Sweet to Dry NUTS MEAT AND FOWL SEAFOOD FRUITS SAUCES SPICES DESSERTS CHICKEN HALIBUT MELONS GINGER CHEESECAKE BLUE CHEESE SOY SAUCE SWEET, FRUIT TURKEY COD STRAWBERRIES CINNAMON TIRAMISU HAZELNUTS SWEET & SOUR PORK LOIN SALMON GREEN ONION CARDAMOM WHITE FORWARD, MUSKY ALMONDS TERIYAKI BBQ PORK CRAB BELL PEPPERS MINT CHOCOLATE MOSCATO HAVARTI SWEET SWEET OR DRY, SMOKED APRICOTS GOUDA SEA BASS BBQ ROSEMARY APPLE PIE SAUSAGE CHILLI PEPPERS FLORAL, HONEY CANDIED TROUT SPICY GINGER CARAMEL SAUCE TONES DUCK PEARS RIESLING WALNUTS CHUTNEY GOUDA SHRIMP STRAWBERRIES DRY AND LIGHT CHICKEN LIGHT PUDDING MOZZARELLA CRAB GRAPEFRUIT PESTO TARRAGON HAM KEY LIME PIE WITH MINERAL RISOTTO SQUID ARTICHOKES TOMATO SAUCE BASIL TASTE, CITRUSY PORK SUGAR COOKIES PINOT GRIGIO FLOUNDER CUCMBERS HERBAL, SOFT & FETA SOLE CITRUS CHIVES CHICKEN CITRUS SORBET CHÉVRE OYSTERS GREEN APPLE TARRAGON SMOKEY, CRISP & TURKEY LIGHT KEY LIME PIE ACIDIC PINE NUTS SCALLOPS ASPARAGUS CILANTRO SAUVIGNON BLANC POTATO SEMI-SWEET OR ASIAGO VEAL HALIBUT TARRAGON BANANA BREAD APPLE CREAM HAVARTI CHICKEN SHRIMP SESAME VANILLA TART, HEADY OR SQUASH PESTO ALMONDS PORK LOIN CRAB BASIL PUDDING LIGHT MANGO CHARDONNAY LAMB MUSHROOMS CHÉVRE SAUSAGE MUSHROOM NUTMEG CRÉME BRULÉE EARTH, LEATHER, ORANGE ROUGHY DRIED FRUIT BRIE FILET MIGNON LIGHT-MEDIUM CINNAMON WHITE TUNA FIGS VANILLA WALNUTS ROASTED RED SAUCE CLOVE CHOCOLATE STRAWBERRIES PINOT NOIR CHICKEN CARAMELIZED DARK SOFT PARMESAN GRILLED MINT GRILLED MEATS ONIONS
    [Show full text]
  • Xplore~Aste~Avor
    Events xxpplloorree ~~ aassttee ~~ aavvoorr E In Oregon’s Premier Wine Region Featured Winery E 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 8 VIOLET ROSE DVS 2 8 0 . 9 5 1 WESTERN OREGON WASTE (WOW) PAYNE WEST INSURANCE 0 4 4 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 wines could only come from great vineyards, 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 vineyard 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.
    [Show full text]
  • Judgment of Paris
    JUDGMENT OF PARIS California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine GEORGE M. TABER SCRIBNER New YrHk London Toronto Sydn PART FOUR THE NEW WORLD OF WINE The Pans Tasting destroyed the myth of.French supremacy and marked dze democrati{ation ofthe wine world. It was a water­ shed in the histoCY o/wine. -ROBERT M. PARKER JR., 2001 CHAPTER TWENTY The Buzz Heard Round the World Wine is sunlight, held together by water. -GALILEO he June 7, 1976, issue of Time magazine hit newsstands in New T York City and a few other major metropolitan areas on Monday morning, May 31. The cover story was about a scandal involving the honor system at West Point. Back on page 58 in the Modern Living section was a modest story entitled "Judgment of Paris." The lead story of the sec­ tion was about a new theme park in Atlanta, and my article about the wine tasting filled out the last column. No photograph accompanied the Paris article, the normal sign of a significant story. In fact, the page it was on was overwhelmed by an ad for Armstrong tires. The last sentence of the first paragraph told it all: "Last week in Paris, at a formal wine tasting organized by Spurrier, the unthinkable happened: California defeated all Gaul." The day after the Time story appeared, something unusual was hap­ pening at Manhattan's Acker Merrall & Condit, America's oldest wine shop, then located on the Upper West Side on Broadway between West Eighty­ sixth and West Eighty-seventh streets.
    [Show full text]
  • Oregon Pinot Noir (Red Sparkling) $45 Much Like an Italian Brachetto from the Piedmont—Raspberries & Rose Petal
    THE WINE LIBRARY Celebrating the wines of the pacific Northwest and fine vineyards of the worlD FROM THE CELLARS OF The Herbfarm • Woodinville, Washington • USA Twelve-Year Recipient of The Wine Spectator’s “Best of Award of excellence” 2007 Wine Hospitality Restaurant of the Year (tie with Charlie Trotter’s, Chicago) 2005 Top Winner of the Restaurant Hospitality’s “Best Wine List in America: United States Category” THE WINE LIBRARY Top Award Winner of the Celebrating the wines of National Restaurant Association & Monterey Wine Festival Award the pacific Northwest “America’s Best Wine List: Fine Dining, Over 1,000 Selections” and fine vineyards of the world Glass Pours and Wine Flights Top Award: “Best Northwest Wine List” By the glass. see Glass Pour card Wine Press Northwest Magazine Wine Samplers and Wine Flights . .137 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, Herbie Award ‘08-’12 Champagnes & Sparkling Wines French Champagne . .viii Top Award: “Restaurant of the Year” Sparkling Wine . .vi Washington Wine Commission The Pacific Northwest & New World Washington Wine Restaurant Awards 2006 New World White: 16-28 Chardonnay . 16 2000 Winner—The James Beard Award: Sauvignon Blanc. 19 Sémillon . 22 “Best American Chef: Northwest” Pinot Gris . 23 Pinot Blanc & Mélon . 24 Riesling. 25 “Ultimate Award of Distinction” Other White Varietals and Fascinating Finds . 26 Wine Enthusiast, 2006-2012 New World Red: 29-87 Pinot Noir . 29 “Best Washington Wine-Focused Restaurant List” Seattle Magazine 2007 Cabernet Sauvignon and Meritage Blends . 52 Merlot . 65 Syrah . 77 AAA 5-Diamond Award: Other Red Varietals (the fun stuff) . 84 Zinfandel. 87 the only one north of San Francisco and west of Chicago Top 10 American Restaurants: Zagat 2012 The Old World Classics America’s top 40 Restaurants: Gayot 2006-2012 Old World White: 91-102 White Burgundy & Chablis (France) .
    [Show full text]
  • Regional Oral History Office the Bancroft Library University of California, Berkeley CALIFORNIA WINE INDUSTRY INTERVIEWS Interviews Completed As of October 1998
    Regional Oral History Office University of California The Bancroft Library Berkeley, California The Wine Spectator California Wine Oral History Series Janet Spooner Trefethen John Vance Trefethen TREFETHEN VINEYARDS, 1968-1998 Interviews Conducted by Carole Hicke in 1997 Copyright @ 1998 by The Regents of the University of California Since 1954 the Regional Oral History Office has been interviewing leading participants in or well-placed witnesses to major events in the development of Northern California, the West, and the Nation. Oral history is a method of collecting historical information through tape-recorded interviews between a narrator with firsthand knowledge of historically significant events and a well- informed interviewer, with the goal of preserving substantive additions to the historical record. The tape recording is transcribed, lightly edited for continuity and clarity, and reviewed by the interviewee. The corrected manuscript is indexed, bound with photographs and illustrativ; materials, and placed in The Bancroft Library at the University of California, Berkeley, and in -?otherresearch collections for scholarly use. Because it is primary material, oral history is not intended to present the final, verified, or complete narrative of events. It is a spoken account, offered by the interviewee in response to questioning, and as such it is reflective, partisan, deeply involved, and irreplaceable; All uses of this manuscript are covered by legal agreements between The Regents of the University of California and Janet Trefethen and John Trefethen dated August 5, 1997. The manuscript is thereby made available for research purposes. All literary rights in the manuscript, including the right to publish, are reserved to The Bancroft Library of the University of California, Berkeley and to the Sierra Club.
    [Show full text]