Cathy Camper, a local Portland artist, makes interpretive portraits and images of nature from seeds.
Eau De Vie, the French word meaning “water of life”, is a spirited drink produced from the distillates of fermented and mashed fruit.
As a 2nd generation owner, Alex Blosser, of Sokol-Blosser Winery says of their annual Fall harvest that it’s an intense time, only one chance to get the job done right.
As an Oregon winemaker, Andrew Rich knew he was within close proximity to two distinct grape growing regions: the Willamette Valley and Columbia Valley that afforded him certain advantages.
It’s that time of year to get your buckets ready and go pick your own fruit and/or vegetables.
Dick Shea came into farming later in life from an entirely different career path. He chose his Oregon vineyard property (Shea Wine Cellars) after six months of careful research, settling upon a 140-acre pasture in the Yamhill-Carleton District in Newberg.
The idea for the LIVE program (Low Input Viticulture and Enology) came about in the early 1990’s when it became clear to Ted Casteel there needed to be both an education and independent verification program based upon solid, science-based principles to promote sustainability practices to other producers.
Sparkling wines are relatively new in the Willamette Valley. Chris Berg, the current winemaker for the Laurel Ridge Winery, is one of the few local winemakers who specializes in making “Methode Champenoise” style sparkling wines.
Rick DeFerrari, of Oregon Barrel Works makes hand-crafted, wine barrels from Oregon and French oak woods, to achieve the desired blend of characteristics individual winemakers are looking for. Wine barrels used in the aging process play an important role in imparting the final taste to the finished wines.
For James Frey at traesatum Winery and Vineyards, the blending process in winemaking is the critical last step before the wine goes to bottle.