What goes on at a small winery during the winter months? CUpS visits the Penner-Ash Wine Cellars visit to find out.
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For James Frey at traesatum Winery and Vineyards, the process of blending wines to achieve just the right balance of flavor and aroma is the last step before the wine goes to bottle.
October 13, 2010 Farming and making wine on the homestead her grandparents established in 1927 in Brosseau, Alberta, Canada, Xina Chrapko from the get-go defines what organic means to her: “Why organic? It’s just because that’s how we’ve always farmed. A little pet peeve of mine is, you hear conventional farming and organic farming – […]
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.
This is the first video in The Yamhill Valley Wine Region of Oregon Series. We provide a brief glimpse of video stories featuring local wine producers.
The Best Mushroom Soup recipe is from Natalie Sigafoos of Penner-Ash Cellars, an organic boutique winery.
As a 2nd generation Oregon wine producer, Alex Blosser, Sol-Blosser Winery says their Fall harvest is an intense time, only 1 chance to do it right.
Dr. Robert Gross, of Cooper Mountain Vineyards, shares his unconventional philosophy and approach to winemaking.
Rudy Marchesi has crafted his life around a world devoted to good farmhouse food.
An ongoing library of CUPS videos featuring local artisan wine producers and growers.
Although Dick Shea started out as an Oregon grape grower for other producers, he also began producing his own wine.
We visit chef Stacey Givens at her farm, she grows micro greens and sells them to local restaurants.
As an Oregon winemaker, Andrew Rich from the beginning, set out to be different from other producers. His Roussanne varietal, a case in point.
David and Diana Lett moved to Oregon in 1965 and soon began planting the first cuttings of Pinot Noir on their new property they called, Eyrie Vineyards. We speak to Jason Lett about the vineyard he has run since 2005, and his father’s legacy.
LIVE (Low Input Viticulture and Enology) came about when Ted Casteel saw the need for a Sustainable Wine Program for continuing education and certification.
This week’s Food.Farmer.Earth Newsletter focuses on micro greens and micro vegetables.
I was just a toddler when Orson Welles sang the praises of Paul Masson’s wines on television commercials “We will sell no wine before its time”.