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6 for $10 at Allyson's of Ashland this Friday

Date: Mon, Sep 20, 2010 Wine Tasting Wine Business

This Friday night (5:30-8 p.m.) at Allyson's in Ashland they will be featuring 6 Oregon wines with food pairings for only $10. Awesome deal. Here is the line-up:

  • Willamette Valley Vineyards Dijon Clone Chardonnay- my personal favorite out of all of their white wines plus it carries the OCSW (Oregon Sustainable Certified Wine) logo
  • Abacela Grenache Rosé- proving rosé season is not over!
  • Foris Vineyards Pinot Noir- it will be fun to compare a Southern Oregon pinot with the following
  • The Four Graces Pinot Noir
  • Passive Agressive- a fabulous Syrah/Petite Sirah/Tempranillo blend made by Folin Cellars
  • Del Rio Vineyards Claret- which recently received 90 points by Wine Spectator

Allyson's Kitchen is located on 115 East Main Street in Ashland.

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Quady North mixes up two cocktails

Date: Fri, Sep 17, 2010 Wine Tasting Wine Business

Last night we wandered over to the Quady North Tasting Room in Jacksonville to attend their Thursday Night Mixer. Zoe was the mixologist crafting up two unique cocktails from Quady Palomino Fino Sherry and Quady North Rosé. Recipes included in the videos.

Sherry, Mint & Cucumber Cocktail


Strawberry Basil Rosé

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Wine Who Wine: Tomorrow 11-5 p.m.

Date: Fri, Sep 10, 2010 Wine Tasting Wine Business


Girls:This is your Day!
September 11th,2010
Time: 11 am - 5:00 pm

Escape to the Upper Rogue this Saturday and enjoy some Girl Time! At each Upper Rogue location, enjoy the following themes:

Crater Lake Cellars:A little bit Cheezy. Come taste all kinds of cheese, both local and distant. Enjoy pairing them to our wonderful award winning wines.

Del Rio Vineyards:Creative Cupcakes: Enjoy making a creative cupcake, with all kinds of pretty options, and pair it withDel Rio wines.

Agate Ridge Vineyard:Shopping Advent.Local Artisans showing off their wares.

Labrassier Vineyard:Chocolate Treats. Enjoy chocolate paired with our newest Upper Rogue wineries' wines.


Cliff Creek Vineyards:Spa Day.Enjoy wine while being pampered with a hand or foot massage.

Folin Cellars:Olive Oil.Wine and olive oil dipping....what more can a girl ask for?

Complimentary...Come One, Come All...


P.S.- Men are welcome too....wineries don't discriminate!

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Eat Local Challenge 2010: Sept 10-19th

Date: Tue, Sep 7, 2010 Wine Tasting Wine Business


Thrive's Eat Local Challenge Week starts this Friday, September 10th and will run through Sunday, September 19th- although hopefully you will be motivated to continue incorporating more and more local foods into your diet year round. It is a fun-filled week celebrating the delicious bounty of locally-grown food in the Rogue Valley. By taking the challenge and participating in the week's events, we will all learn about our "food shed" and nurture our valley's agricultural economy.

When you take the challenge, you are making a difference in preserving our local agriculture system. Not only does local food mean better taste and more nutritional value, but supporting family farmers builds a stronger local economy, and lightens the ecological costs of long-distance food transportation.

There are four levels of the challenge that you can sign up for:

  • A Supreme Locavore- All food consumed during the week will be grown, raised or produced within 200 miles (I even agree to give up coffee, chocolate and non-local spices).
  • Locavore- All foods consumed during the week will be grown, raised or produced within 200 miles (but I still want my coffee, chocolate and non-local spices).
  • Taster- All food consumed during the one meal per day throughout the week will be grown, raised or produced within 200 miles.
  • Sampler- All foods that I consume during two meals throughout the week will be grown, raised or produced with 200 miles.
CLICK HERE TO SIGN UP


There are an abundance of events scheduled throughout the week centered on being a locavore:

Friday, September 10, 2010

Applegate River Wine Fest

Cantrall-Buckley Park,Hamilton Road, Applegate, from 5-8pm
This annual fundraiser is hosted by the Greater Applegate Community Development Corporation, a registered non-profit organization.Proceeds from a silent auction will benefit the Applegate and Williams Elementary Schools. Top quality wine tasting and appetizers are being donated by local wineries and restaurants. Live music will round out this popular event. Cost is $25. Register online at www.gacdc.org.

Brian's Green Thumb Farm Tour & Samplings

Brian's Green Thumb Farm, 327 E. Gregory Rd., Central Point
Tours at 11am, 2pm and 5pm each day. Taste 12 varieties of tomatoes, plus samplings of the other vegetables of the season grown organically, in raised beds. Tastings of locally made flavored sugars, salts and meat rubs and other locally made items. Call 541-879-1188 or emailbriansgreenthumbfarm@charter.net.

Hillcrest Growers Market at RoxyAnn Winery

RoxyAnn Winery, 3285 Hillcrest Rd., Medford from 3-7pm
541-690-5120,vikki@roxyann.com

Rogue Valley Local Foods

From local farm to your kitchen in just one click! Order local products from your own home onwww.roguevalleylocalfoods.org. Ordering period begins today and runs until Tuesday, Sept. 14 at 7:30pm.

Shibui Tasting at Paddington Station

Paddington Station, 125 E. Main St., Ashland from 11am-3pm
The Rogue Valley’s own Chef Jay, Creator of Shibui, “the sauce that makes you a Master Chef” will be offering tasty samples of his reduced balsamic vinegar glaze with local fruits. This reduction goes great with everything…fresh fruits, vegetables, meats…you name it! Whatever your imagination can come up with…Shibui!

Saturday, September 11, 2010

Brian's Green Thumb Farm Tour & Lunch

Brian's Green Thumb Farm, 327 E. Gregory Rd., Central Point
Tours at 11am, 2pm and 5pm each day. Taste 12 varieties of tomatoes, plus samplings of the other vegetables of the season grown organically, in raised beds. Tastings of locally made flavored sugars, salts and meat rubs and other locally made items. All local lunch at 12 pm, by reservation only, catered by First Street Cafe. Call 541-879-1188 or emailbriansgreenthumbfarm@charter.net.

Eagle Point Saturday Market

Between the Butte Creek Mill and Eagle Point Museum on Royal Avenue from 8:30am-1:30pm
541-826-3760/541-826-2258

Eat Local Festival at the Ashland Food Co-op

Ashland Food Co-op, 237 N. First St., Ashland, from 11am-3pm.
Sign up for the Eat Local Challenge at the second annual Eat Local Festival 2010 featuring local music and food. 541-482-0207 www.ashlandfood.coop.

FARM to FORK

Blackberry Lane Farm, 2926 Lower River Rd., Grants Pass from 5-8:30pm
Tour Blackberry Lane Farm and enjoy a gourmet dinner on the farm that sustains the food on your plate. Our menus are inspired by the season's harvest and prepared by local chefs. Visit www.farmtoforkevents.com to purchase tickets.

Grand Release of Sprakling Pear Wine with pear tasting

RoxyAnn Winery, 3285 Hillcrest Rd., Medford 11am-6pm
Join us for a debut tasting of Hillcrest Orchard pears and the grand release of the new Sparkling Pear wine at RoxyAnn Winery.541-776-2315

Grants Pass Growers Market

Corner of F & 4th, Grants Pass from 9am-1pm
541-476-5375, www.growersmarket.org

Illinois Valley Farm & Garden Festival

Jubilee Park in Cave Junction from 10am-4pm
Spiral Living Center presents the Second annual Illinois Valley Farm and Garden Festival. Come celebrate local farms, local food and local folks! Free workshops, activities for children, a local food competition, farm animals, local farm-related businesses, crafts, food vendors, and a farmer's market. No entrance fee but donations gladly accepted. 541-592-3642-spirallivinginfo@gmail.com- www.spiralliving.org.

Oil-Free Dressing Delights!

Rising Sun Farms, 5126 S. Pacific Hwy., Phoenix from 2-4pm
Join us as we tempt you with recipes made with our newly-released Oil-Free Dressings and Marinades! Lemon Thyme, Fig, Pomegranate, Raspberry, YUM! 541-535-8331 x201

Preserve the Local Bounty!

Seven Oaks Farm, 5504 Rogue Valley Hwy., Central Point from 10am-2pm
Master food preservers demonstrate and answer questions on food preservation.541-664-2060

Rogue Valley Growers & Crafters Market- Ashland

Downtown Ashland, Lithia Way & First Street from 8:30am-1:30pm
541-261-5045, www.rvgrowersmarket.com

Saturday Medford Market

Between Poplar Dr. and Biddle Rd. on McAndrews, Medford, from 8:30am-1:30pm
541-621-1864, www.medfordsaturdaymarket.com

Save the Orangutan Soap demo

Ashland Food Co-op, 237 N. First St., Ashland 11am-12:30pm
Diggin' Livin' Farm & Apiary will be giving a demo at the Ashland Food Coop for their Save the Orangutan Soap. The soap has a strong message, that is to lessen the distance from Farm to Bath by increasing awareness about rainforest destruction for palm oil plantations as well as using local and regional ingredients.

Shibui Tasting at Paddington Station

Paddington Station, 125 E. Main St., Ashland from 11am-3pm
The Rogue Valley’s own Chef Jay, Creator of Shibui, “the sauce that makes you a Master Chef” will be offering tasty samples of his reduced balsamic vinegar glaze with local fruits. This reduction goes great with everything…fresh fruits, vegetables, meats…you name it! Whatever your imagination can come up with…Shibui!

Talent Harvest Festival

Downtown Talent, 6am-4:30pm
Vendors, Artists, Music, Food, Run/Walk and many Children’s Activities.2010's Harvest Festival will be extra special because it is Talent's Centennial Year.

Sunday, September 12, 2010

Grand Release of Sprakling Pear Wine with pear tasting

RoxyAnn Winery, 3285 Hillcrest Rd., Medford 11am-6pm
Join us for a debut tasting of Hillcrest Orchard pears and the grand release of the new Sparkling Pear wine at RoxyAnn Winery. 541-776-2315

Rogue Flavor Farm Tour

Join us for a fun and educational tour of food and farms in Wimer, 9am-3pm Sunday September 13th. Learn more about the importance of bees in local farming as we tour the diversified Swallow Springs Farm before moving on to the chickens of Bradford Family Farm and the goats of Pholia Farm. $20 includes lunch; children, $10. Call 541-488-7272 for reservations.

Rogue River Sunday Market

110 Pine St. in the Umpqua Bank parking lot from 9am-1pm
541-621-2730,rrsundaymarket@yahoo.com

Monday, September 13, 2010

Local Foods as Medicine

The Right Plan, 706 Cardley Ave., Medford from 11:30am-1:30pm
Taste healthy fats that reduce inflammation utilizing produce from Rummymede Farm, Rogue Creamery and Rising Sun Farms. 541-772-PLAN (7526).

Tuesday, September 14, 2010

Rogue Valley Growers & Crafters Market- Ashland

East Main Street & Whightman, Ashland from 8:30am-1:30pm
541-261-5045, www.rvgrowersmarket.com

Rogue Valley Local Foods

Last day to order local products from the comfort of your own home onwww.roguevalleylocalfoods.org. Don't forget to pick up your products on Thursday and come back to shop again on Friday!

Taste Our Local Flavor!

Ashland Food Co-operative, 237 N. First St., Ashland from 4-6pm
Come by the Culinary Kiosk at the Ashland Food Co-op to taste delicious recipes made from all local products.

World Tour Night at The Vine

The Vine, 1610 Allen Crk. Rd. Ste. 111, Grants Pass at 5pm
Tonight's World Tour lands in the Rogue Valley, featuring the delicious products of our local family farms and vineyards. 541-479-8463

Wednesday, September 15, 2010

Blondies' Bistro Guest Chef Night/Thrive Benefit

Blondies' Bistro, 226 SW G St., Grants Pass from 5-8pm
Guest Chef featuring specials made with local products and specials on local wine & beer. 10% of proceeds to be donated to Thrive! For more information call 541-479-0420.

Community Food Forum

Ashland Food Co-op Community Classroom, 300 Pioneer St., Ashland at 7pm
Join us for a discussion about wheat production in the Rogue Valley.

Grants Pass Growers Market

Riverside Park, Grants Pass from 9am-1pm
541-476-5375, www.growersmarket.org

Talent Evening Market

110 Main St., Talent (between city Hall and the Library) from 5-8pm
541-535-9055,talentmarketers@yahoo.com

Thursday, September 16, 2010

Brian's Green Thumb Farm Tour & Samplings

Brian's Green Thumb Farm, 327 E. Gregory Rd., Central Point
Tours at 11am, 2pm and 5pm each day. Taste 12 varieties of tomatoes, plus samplings of the other vegetables of the season grown organically, in raised beds. Tastings of locally made flavored sugars, salts and meat rubs and other locally made items. Call 541-879-1188 or emailbriansgreenthumbfarm@charter.net.

Celebration at Rogue Valley Local Foods Pick-Up Site

Rogue Creamery, 311 N. Front St., Central Point from 4:30-7pm
Special wine & cheese event at the Rogue Creamery pick-up site for Rogue Valley Local Foods online farmers market. Spice up your weekly grocery shopping by ordering your local goods online and enjoying a local wine and cheese celebration when you pick it up! 541-665-1155 x104

Downtown Grants Pass Progressive Dinner

Downtown Grants Pass
Progressive Dinner downtown Grants Pass with stops at Lunch N' Thyme, Blondies' Bistro, Rosso's Trattoria and One Fifteen Broiler. Call Molly at 541-471-6460 or stop by Blondies' (226 SW G St.) to get your tickets.

Local Food & Wine Pairing at The Vine

The Vine, 1610 Allen Crk. Rd., Ste. 111 at 5pm
Rogue Valley-themed food and wine pairing dinner. Four-course meal with pairings of local wines with each course. 541-479-8463

Local Food & Wine Demo

Tarks Market, 215 E. Wagner Ave., Talent from 4-7pm
Head to Tarks Market to taste local Rogue Valley wine and food products.

Rogue Valley Growers & Crafters Market

1701 S. Pacific Hwy., Medford from 8:30am-1:30pm
541-261-5045, www.rvgrowersmarket.com

Rogue Valley Local FoodsPick-up Day

Pick up yourRogue Valley Local Foodsorder at either Rogue Creamery in Central Point, Grains Beans & Things in Medfordor Club Northwest in Grants Pass.

Taste Our Local Flavor!

Ashland Food Co-operative, 237 N. First St., Ashland from 4-6pm
Come by the Culinary Kiosk at the Ashland Food Co-op to taste delicious recipes made from all local products.

What's On Your Plate?

Science Works, 1500 E. Main St., Ashland, Reception at 6pm, Film Screening at 7pm.
THRIVE, Rogue Valley Farm to School & ScienceWorks present: What's on your Plate, a witty and provocative documentary about kids and food politics. www.whatsonyourplateproject.org

Friday, September 17, 2010

Brian's Green Thumb Farm Tour & Samplings

Brian's Green Thumb Farm, 327 E. Gregory Rd., Central Point
Tours at 11am, 2pm and 5pm each day. Taste 12 varieties of tomatoes, plus samplings of the other vegetables of the season grown organically, in raised beds. Tastings of locally made flavored sugars, salts and meat rubs and other locally made items. Call 541-879-1188 or emailbriansgreenthumbfarm@charter.net.

Downtown Throwdown

Downtown Medford from 5-7pm
A food competition in the spirit of Iron Chef challenges restaurants including Elements, 38 Central, Downtown Market Co., Deli Down, Rosarios and Great Harvest Bakery to best express themselves by creating tastings featuring a secret locally-grown ingredient. Enjoy drinks from Organic Nation Spirits, Edenvale Winery and Red Lily Vineyard. Cast your vote at Terra Firma Home, My Daughter's Closet, Rogue Art Gallery, Facets Jewelery Store and Lawrence Jewelers. 541-621-0754

Hillcrest Growers Market at RoxyAnn Winery

RoxyAnn Winery, 3285 Hillcrest Rd., Medford from 3-7pm
541-690-5120,vikki@roxyann.com

Local Food & Wine Demo

Tarks Market, 215 E. Wagner Ave., Talent from 4-7pm
Head to Tarks Market to taste Rogue Valley wine and food products.

Rogue Valley Local Foods

From local farm to your kitchen in just one click! Order local products from your own home on www.roguevalleylocalfoods.org. Ordering period begins today and runs until Tuesday, Sept. 21.

Shibui and Sushi!

Paddington Station, 125 E. Main St., Ashland from 11am-3pm
Please stop by Paddington Station where Terry Davis, our culinary buyer, and Janelle Savides, a local aspiring chef, will be offering samples of their own created with amazing Shibui and a vegetarian sushi roll.

Wine Down at Plaisance Ranch

Music by Jerome Prairie Dogs. Plaisance Ranch Estate wine by the glass or bottle, hamburgers and hot dogs made from certified organic Plaisance Beef with buns from Windmill Bakery in Grants Pass. 5-8pm at 16955 Water Gap Rd., Williams. 541-846-7175


Saturday, September 18, 2010

Brian's Green Thumb Farm Tour & Lunch

Brian's Green Thumb Farm, 327 E. Gregory Rd., Central Point
Tours at 11am, 2pm and 5pm each day. Taste 12 varieties of tomatoes, plus samplings of the other vegetables of the season grown organically, in raised beds. Tastings of locally made flavored sugars, salts and meat rubs and other locally made items. All local lunch at 12 pm, by reservation only, catered by First Street Cafe. Call 541-879-1188 or emailbriansgreenthumbfarm@charter.net.

BBQ Revolution

Gary West Meats, 690 N. Fifth St., Jacksonville from 12-4pm
Five local ranchers will be grilling their own best beef. Learn how the animals are raised. Sample organic, grain and grass-fed beef. 30% off all jerky Saturday only. Call 541-899-1829 or go to www.garywest.com.

Eagle Point Saturday Market

Between the Butte Creek Mill and Eagle Point Museum on Royal Avenue from 8:30am-1:30pm
541-826-3760/541-826-2258

Grants Pass Growers Market

Corner of F & 4th, Grants Pass from 9am-1pm
541-476-5375, www.growersmarket.org

Local Food Treasure Hunt for Kids and Families

Bellview Grange, 975 Tolman Crk. Rd., Ashland from 10am-4pm
Kids and families will enjoy a day of fun visiting local farms, harvesting vegetables, joining in fun activities, preparing a nutritious and kid-friendly meal, then sitting down in community to savor the fruits of their labor (and fun). Storytime, food art and fun educational opportunities related to food will abound for all ages. Space is limited, so get your tickets early. Cost is $10 per family. For more information, call Terry at 541-821-5130.

Oil-Free Dressing Delights!

Rising Sun Farms, 5126 S. Pacific Hwy., Phoenix from 2-4pm
Join us as we tempt you with recipes made with our newly-released Oil-Free Dressings and Marinades! Lemon Thyme, Fig, Pomegranate, Raspberry, YUM!541-535-8331 x201

Preserve the Local Bounty!

Seven Oaks Farm, 5504 Rogue Valley Hwy., Central Point from 10am-2pm
Master food preservers demonstrate and answer questions on food preservation. 541-664-2060

Rogue Valley Growers & Crafters Market- Ashland

Downtown Ashland, Lithia Way & First Street from 8:30am-1:30pm
541-261-5045, www.rvgrowersmarket.com

Saturday Medford Market

Between Poplar Dr. and Biddle Rd. on McAndrews, Medford, from 8:30am-1:30pm
541-621-1864, www.medfordsaturdaymarket.com

Shibui and Sushi!

Paddington Station, 125 E. Main St., Ashland from 11am-3pm
Please stop by Paddington Station where Terry Davis, our culinary buyer, and Janelle Savides, a local aspiring chef, will be offering samples of their own created with amazing Shibui and a vegetarian sushi roll.


Sunday, September 19, 2010

Brian's Green Thumb Farm Tour & Samplings

Brian's Green Thumb Farm, 327 E. Gregory Rd., Central Point
Tours at 10am, 12pm and 5pm each day. Taste 12 varieties of tomatoes, plus samplings of the other vegetables of the season grown organically, in raised beds. Tastings of locally made flavored sugars, salts and meat rubs and other locally made items.

Rogue Flavor Dinner

Location: RoxyAnn Winery, 3285 Hillcrest Rd., Medford
Thrive invites you to enjoy an evening of local flavor – an elegant 5-course dinner combining the fresh flavors of local farms and the culinary talents of the Rogue Valley’s finest chefs: Neil Clooney of Dragonfly, Eric Bell of Standing Stone, Chandra Corwin of Cucina Biazzi, Bill Heubel of the Jacksonville Inn and Scott Frankenberger of Porters. Held under the stars at RoxyAnn Winery, the Rogue Flavor Dinner and Auction is the Rogue Valley’s premier farm to table event.
Tickets are $75/person including wine, and can be purchased beginning August 15th at the Ashland Food Co-op, Club Northwest in Grants Pass, and at RoxyAnn Winery in Medford and by calling Thrive at 541-488-7272. All proceeds benefit Thrive’s programs to create a more sustainable local economy. Call 541-488-7272 for more information.

Rogue River Sunday Market

110 Pine St. in the Umpqua Bank parking lot from 9am-1pm
541-621-2730,rrsundaymarket@yahoo.com

These great locally-owned restaurants are offering menu specials featuring mostly local ingredients for the Eat Local Challenge. Be sure to ask your server.

Ashland:

Artik Creamery at the Growers Market

1420 E. Main St. / Wightman St., Ashland
Sept. 14 8:30am-1:30pm

Brothers' Restaurant

95 No. Main St., Ashland
Daily: 7am-2pm

Greenleaf Restaurant

49 N. Main St. on the plaza, Ashland
Lunch and dinner daily 11am-9pm

Grilla Bites

47 N. Main St., Ashland
Mon.-Sat. 11am-8pm and Sun. 11am-4pm

Larks Restaurant

212 E. Main St., Ashland
Mon - Fri: 11:3am-2pm & 5:30pm 9pm
Sat - Sun: 11am-2pm & 5:30pm-9pm

Pangea

272 E. Main St., Ashland
Daily: 11am-8pm

Standing Stone Brewing Company

101 Oak St., Ashland
Daily: 11:30am-Midnight

Tease Restaurant & Bar

303 East Main St., Ashland
Daily; 5pm-late

The Black Sheep Pub & Restaurant

51 N. Main St., Ashland
Sept. 10-19; 11:30am-1am

Grants Pass:

Blondies' Bistro

226 SW G St., Grants Pass
Sept. 15 from 5-8pm

Lunch -N- Thyme

111 SE G St., Grants Pass
Sept.13-17 10am-2pm

Rogue Coffee Roasters

237 SW G St., Grants Pass
Mon-Fri 8am-5:30pm & Sat 8am-2pm

Summer Jo's

2315 Upper River Rd. Loop, Grants Pass
Thurs.-Sun. 9:30am-2pm & 5-8:30pm

The Vine

1610 Allen Crk. Rd., Grants Pass
Sept. 10-19 11am-9pm

Wild River Brewing Company

595 NE "E" St., Grants Pass
Sun-Thurs 10:30am-10:30pm & Fri-Sat 10:30am-11pm

Jacksonville:

Bella Union

170 W. California St., Jacksonville
Sept. 10-19 11:30am-10pm

Gary West Pub & Grill

690 N. Fifth St., Jacksonville
Sept. 10-19 Mon-Sat. 11am-6pm & Sun. 11am-5pm

Jacksonville Inn

175 E. California St., Jacksonville
Daily: Dinner only

Medford:

38 Central

38 N. Central Ave, Medford
Mon.-Fri. 11:30-close, Sat. 5pm-close

Artik Creamery at the Growers Market

1701 South Pacific Hwy., Medford
Sept. 16 8:30am-1:30pm

Elements Tapas Bar & Lounge

101 E. Main St., Medford
Daily 4pm-late
Restaurant closed to the public on Sept. 13 & 15

Organicos Natural Cafe

226 E. Main St., Medford
Sept. 10-19 11am-7pm

Porters- Dining at the Depot

147 N. Front St., Medford
Sept. 10-19 5pm-close

Parkside Cafe

110 Hawthorne Street, Medford
Daily: Lunch and Dinner

Redrock Italian Eatery

17 West 4th St., Medford
Sept. 10-19 4pm-10pm

Taste Kitchen at the Downtown Market Co.

231 E. Main Street, Medford
Sept. 10, 11, 13-18: 11am-2pm

Shady Cove:

Madrone Kitchen and Wine Tavern

21900 Highway 62, Shady Cove
Sept. 10-12 4pm-close & Sept. 18-19 4pm-close

Talent:

Downtowne Coffeehouse

200 Talent Ave., Talent
Sept. 10-19 6am-5pm

Inti Latin Soul

109 Talent Ave., Talent
Sept. 10-19 11:30am-2pm and 5pm-8pm

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Gaga over the Saga of Footstone Jive

Date: Mon, Sep 6, 2010 Wine Tasting Wine Business

Read the newest article by the Medford Wine Examiner, Janet Eastman:

"For those of you who remain gaga over the saga of Canadian businessman Steve de Jaray and his attempts to open Footstone Jive Winery somewhere in the Rogue Valley, here's a new slice of the story:"

Unstoppable Footstone Jive Winer?: Steven de Jaray's 21 minutes of claims

Read Full Wine Blog Post

New Location, New Jobs, New Retail Realizations

Date: Mon, Sep 6, 2010 Wine Tasting Wine Business

It may be a little delayed in announcing that we have moved to Southern Oregon since it happened over a week ago. Chris received a great opportunity to work under Rob at Folin Cellarsthis Harvest, so I eagerly followed with a few new jobs of my own including creating the position of Southern Oregon Correspondent for OregonWine.com, continuing my social marketing work for a few local wineries and taking a Wine Specialist job with Harry & David Country Village.

Last Wednesday I started my new job of Wine Specialist at the Harry & David Country Village Wine Cellar in Medford. Until 10 days before that I never knew Harry & David made or sold more than the Moose Munch my Dad's office secretary gave us for Christmas one year that I promised myself I wouldn't eat the entire bag, but failed miserably. To my pleasant surprise, Harry & David carries a great deal of speciality foods and a huge selection of wine at their Country Village location.


In fact, my new wine department has the most offerings of any retailer in the region- thanks heavily to the Wine Buyer, Jason Gregg who has an incredible palate and has grown the department to triple its original size. We offer wines from almost every Southern Oregon producer, often being their largest retail account, as well as approximately 120 Oregon Pinot Noirs. I'm also thrilled to be absorbing more knowledge of Italian, French, South American, German, Austrian, New Zealand and Australian wines too.

It was an ideal time to be thrown into the Harry & David family because this Labor Day Weekend was their biggest event of the year- A Taste of Harry & David. Thirty wineries, mainly from Southern Oregon with three being from the Willamette Valley, poured wines while local restaurants and artisan food producers prepared small bites, live music entertained the crowd and seminars were given by experts of food, wine and agriculture. Here are a few pictures from the event:

Shasta View Vineyards pouring their Zinfandel, Pinot Gris, and Rosé.


RoxyAnn pouring their Claret, Honor Barn Red Blend and Roussanne.


Christy of Misty Oaks Vineyards serving up tastes of her Cab Franc and Pinot Blanc.


Oregon Artisan Foods topping off a tasty confection.


Kiley Evans, winemaker at Agate Ridge Vineyards pours his Primitivo and Late Harvest Semillon.


Chanda, fellow Wine Specialist, spoke about Southern Oregon climate and varietals.


Chris Martin of Troon Vineyards spoke about the history of the Southern Oregon AVA along with vintage reports and a vertical tasting of his 2004, 2005, and 2006 Old Vine Meritage.



One of my goals in enhancing my wine knowledge and taking this new job is to learn more about the retail side of the business. I have a background with more of the wine marketing side, but it is incomplete unless I know how consumers really buy the wines. I learned many things over the weekend about wine retailing in Southern Oregon (which is probably applicable to most areas). The sweeter the wine the more you will sell, the words "This wine sells for over $35 dollars in our tasting room but here it is on sale for $20," is an instant hit and a consumer's judgement in what is a beautiful label design is extremely flawed or maybe they just don't care like we thought. Take for example this label (no offense to the liquid inside), which sold out.

Although a little disheartened by the sole preference of sweet wines and ignorance of good design, I am motivated with the position I am in to educate and slowly morph wine drinkers' taste buds into likely other dryer wine offerings (while still keeping a soft spot for well-made Rieslings).

I'm excited to be down here in Southern Oregon and I can't wait to put faces to all the people that I have virtually connected with from this blog.

Cheers!

Christine Collier

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Earl and Hilda Jones grace the cover of Vineyard & Winery Management Magazine

Date: Mon, Sep 6, 2010 Wine Tasting Wine Business

Earl and Hilda Jones of Abacela Winery were pleasantly profiled in a new cover story by Paul Greggut in Vineyard & Winery Management Magazine. It is a very informative article featuring their quest for prime tempranillo-growing land and pursuit of making fine wine in the Umpqua Valley. Paul writes, "Don't be surprised if "America's Last Great Undiscovered Wine Region" has to change its motto one day soon."





Read the full articleHERE.

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$8 Wine Flights at Larks Restaurant in Ashland

Date: Thu, Sep 2, 2010 Wine Tasting Wine Business

Great deal alert! Build your own wine flight at Larks Restaurant in the beautiful Ashland Springs Hotel for just $8.00 through the month of September. Choose any three wines to complete your flight.


With a wine list like this (one of the best in the region for highlighting local wine) you'll have a tough time choosing:http://www.larksrestaurant.com/menu_wine.php.



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Seattle's Sustainable Sommelier impressed with Umpqua Valley wines and green efforts

Date: Tue, Aug 31, 2010 Wine Tasting Wine Business

Sustainable Seattle recently visited three Umpqua Valley wineries and came home equally impressed with their wines and environmental efforts:



More News from our Sustainable Sommelier

A recent trip to Southern Oregon brought me to visit quite a few of the plentiful wineries exploding in the Umpqua River Valley. I tasted quite a few great wines, but wanted to pass on three wineries to our readers who are really doing things the right way. Not only making great wine, but practicing sustainable farming and taking great care of the earth that supplies them with their grapes. Definitely worth a trip to visit. Or pick up a bottle from your favorite wine retailer, or ask them to procure one for you if they don't yet carry it.


ABACELA
I hold on for dear life as Earl Jones’ tractor careers along the steep grade of his Umpqua vineyards, and he explains to me why he and his wife decided to set up a winery in this little known corner of Southern Oregon:
He was sipping a phenomenal little Ribera del Duero (Spanish wine made from the Tempranillo grape) while eating chorizo cooked in ahormo—Spanish slow cooked stove –while in Spain on travels, when he suddenly became incredulous. “It iscriminalfor America to not produce a great Tempranillo!” he thought to himself, and thus the search was on.

It took almost ten years from that moment to the first planting of grape vines, but after researching sites throughout the US, he found a little spot of very hilly land in the Umpqua Valley that mimicked qualities of some of Spain’s top Tempranillo producing regions. He and Hilda set up about ten acres and slowly over the years, the winery has expanded and production now includes Tempranillo, Malbec, Garnacha, Dolcetto and Syrah for reds, and Albarino and Viognier for whites. They also make a lovely port style wine out of traditional Portuguese varietals like Tinto Roriz, Bastardo (my favorite name for a grape!), Tinta Cao and Touriga Nacional.

Earl and his wife’s backgrounds were in medicine, not winemaking. So the start of this new venture led them to both learn a lot about the geology and growing conditions of their little microclimate. The vineyard land sits on a fault line of the Juan de Fuca plate in between the Klamath and Oregon Coast Range mountains, and causes intense variety of soil types and steep hillsides. Blue schist and volcanic soils mix with jasper on the incredibly steep terrain. The challenge of growing grapes in such conditions has created the need for innovation as well as the replacement of many tillers on the tractor! Because dry farming is not possible on such a rocky site, they take extreme measures to conserve water use. They have developed a modified sprayed irrigation system that diversifies the water to the perimeters of the vine roots in order to spread the depth and increase tenacity of the vines in such rocky soil. He experiments with different clones of the Tempranillo variety, looking for those that will grow with themost ease to make great wines on the site, and plans for a clonal test vineyard are already underway alongside the plans for the newly expanding winery.

The viticultural practices are sustainable, though not certified, and Abacela joined LIVE (Low Input Viticulture and Enologyliveinc.org) this year. He works with the neighboring Wildlife Safari to obtain “zoo doo” as compost in trade for the pomace from the winery which is used in the elephant bedding materials.

Between the Fault Line and Chaotic Vineyards, Hilda works with orchard experts to help retain some of the property's extremely old apple and pear trees. This natural preserve within the vineyards also acts much like a biodynamic wineries “wild space” allowing various birds and wildlife to create homes and diversify the ecosystem.

Tasting Notes of some of my favorites:
Albarino 2009– dominant peach flavors are enhanced by early removal of the North slopes leaves to allow full ripeness of the grapes. Great acidity and subtler mineral notes. Versatile white, especially with seafood—crab!
Garnacha 2008– overwhelming fruit on the nose with lighter color and bright acids. Lighter bodied red for early in meal—seafood.
Tempranillo Reserve 2005– really dark color, incredibly complex nose. Spice and chewy cherry and fruit leather with a velvety mid palate. Roast and braised meats, charcuterie and pork.

HILLCRESTThis winery has undergone several iterations, beginning in 1961 with Richard Sommer, pioneer of the Oregon wine industry. Not only was it the first estate winery in Oregon, but it produced the very first Pinot Noir! Having then undergone some less than favorable forms over the 80s and 90s, Hillcrest has now emerged as one of the top producers of boutique wine in the region. Dyson Demara and his wife Susan come from California wine backgrounds, and produce only about 1400 cases of wine annually. Their motto is “the trick is there are no tricks” and they believe in small production with limited handling of the fruit.

Their wines are allterroir(place) driven, and the vines are some of the oldest in Oregon—still from the original Sommer plantings back in the 1960s. They are all dry farmed using sustainable practices and year-round cover crops, and yield about one and a half tons and acre. Dyson’s wines parody in name some of the top wine regions he admires and endeavors to pay honor to.

Tasting Notes of some of my favorites:
Right Bank 2006– a play on the Cheval Blanc wine of Bordeaux’s right bank. Absolutely gorgeous. Cab Franc driven nose, with pure cassis and clear purple fruit on the mid palate and finish. Pair with lamb!
Old Vine Zinfandel 2006– 20% dried fruit added back to the fermentation. Mimicking an Amarone-style wine from Italy. Dark, intensely jammy nose but not cloying at all on the finish. Really berry driven but not insipid. Tougher food match, but great HUGE wine. BBQ!
Nonich 2006– a play on the region Chinon, known for herbaceous and food friendly Cab Franc driven wines. Incredibly fresh fennel on the nose with hints of thai basil and rosemary. Warm herbal notes over a bright bing cherry body and really clean finish. Yum with grass fed beef.
Syrah (San Roc) 2006-- a play on the region of Cornas in the Rhone known for some of the most tannic brutish versions of Syrah in the world. Foot treading on all the skins and a scorcher of a vintage led to this GIANT Syrah. Sinewy textures from grape stems included in fermentation added more depth and weight. This is a bruiser of a wine with chocolaty deep leather and chew. BIG red for all types of winter stews and hearty dishes
Riesling Ambrozia 2009– completely Germanic in style, this wine could be used alternatively as perfume as well as wine! Philosophically complex nose with hints of kerosene and tons of lemon peel and apricot. Bone dry with great acid. Mosel style and SO lovely. Pair with flavors of summer herbs and game meat terrines.


PALOTAIThis may be the only winery in the United States to claim an Hungarian influence! John Olson has been making the wines here for three seasons, and he’s the one new winery every winemaker in the Umpqua seems to have an eye on. He also may be making the only domestic Bull’s Blood in the United States. Famed in Hungary, this wine is a blend of Kekfrankos (also known by the monikersBlaufrankishandLemberger) and Kadarka. Kadarka is one of the few red wine grapes where the pulp is actually red as well as the skin, and this makes wines made from the wine an incredibly blood-like red.

The notorious story of Bull’s Blood and the Siege of Eger goes like this: Suleiman the Magnificent was leading the unbeatable Ottoman army into Hungary. The small and underprepared Hungarian army was fed a grand meal including copious amounts of the local Kedarka-based wine to calm their nerves before what was to be their inevitable defeat at the hands of the Turkish forces. After much consumption, the dark red wines had fully stained the beards of the Hungarian soldiers. The Turks, seeing these seemingly “blood stained” beards rumored amongst themselves that the Hungarians must be feasting on the blood of bulls to strengthen themselves before battle. Fear and panic spread through the Turkish army, and with their morale defeated, the Hungarians emerged victorious even in such an unmatched encounter. The wines have retained the nickname “Bull's Blood” ever since.

John’s winery is small—with literally every spare space growing vines. To get to the winery, you actually have to drive between two narrow rows of vines! The fermentation tanks and all the equipment for processing is outdoors, with the gorgeous view of the Umpqua River lazily meandering by. John believes the outdoor winemaking adds to the sense ofterroir(place) in his wines, although he confesses that come November, the outdoor winemaking facilities are less than ideal. He’s meticulous about what is near and around his wines—he won’t even let visiting tourists smoke on the property! All the vineyards are dry farmed and use no pesticides, and all the grapes are hand harvested.

Tasting Notes on some of my favorites:
Dolcetto 2006– Nice spicy notes and pretty grippy acid. Brambly raspberry fruit and medium weight. Great with bbq or braised meats
Syrah 2006– Dark, chewy leather and dark fruit. Intense and brooding color and long finish with slightly granular dusty notes.
Bull's Blood 2006-- Intense, dark rustic red with hints of orange peel and spice on the mid palate. Really fun wine to experiment making traditional paprikash!

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See you tomorrow at the World of Wine Festival!

Date: Fri, Aug 27, 2010 Wine Tasting Wine Business

Sorry for lack of content this week, we were moving, but we hope to see you all at the World of Wine Festival tomorrow night at Del Rio Vineyards. We drove by today and saw the gigantic white tents set up amongst the vines and got very excited to taste wine from over 40 Southern Oregon wineries in one location- plus music from One Horse Shy and food from local artisan producers.


What: The World of Wine Festival- Southern Oregon's premier wine festival
When: August 28, 2010, 5-9 p.m.
Where: Del Rio Vineyards, Gold Hill, Oregon
Why: To celebrate Southern Oregon wine!

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Griffin Creek gets better with age

Date: Wed, Aug 18, 2010 Wine Tasting Wine Business

Griffin Creek Wines, made by Willamette Valley Vineyards,got a nice feature in today's Medford Mail Tribune. Nice to see the popularity of grapes coming from Southern Oregonvineyards spreading.

Griffin Creek gets better with age

August 18, 2010 By Cleve Twitchell

I still remember that evening in Jacksonville. Attending Vintage, the wine-and-food event held for a number of years on the Britt stage, I encountered a wonderful merlot.

Pouring it was Joe Dobbes, winemaker at Willamette Valley Vineyards near Salem. But the label was not Willamette Valley; it was Griffin Creek — wines made at Willamette but with grapes grown by Don and Traute Moore of the Rogue Valley.

Fast-forward more than a decade. Those upscale Griffin Creek wines are still around and still made from grapes grown at the Moores' vineyards in the Rogue Valley.

They're still made at Willamette Valley, where Forrest Klaffke is winemaker. He succeeded Dobbes some years ago.

Dobbes is still around. He makes wines for himself (Wines by Joe) and a number of other clients, including the Moores and their new label, South Stage Cellars.

Now, Griffin Creek has five excellent, new reds out.

My favorite of the group is the 2007 Cabernet Franc ($38), a beautiful, classy, smooth wine that holds up well for two or three days after opening. I also really like the 2008 Grenache ($38), pleasantly juicy. It also holds up well for several days. The two most expensive wines of this group seem to taste the best, but the others are not far behind.

The 2007 Cabernet Sauvignon ($35) has classic cabernet flavor. And the 2007 Merlot ($30) is rich and elegant although it loses a little after a couple of days. The 2007 Syrah ($35) has a hint of cocoa flavor and is definitely different. For me, quality declined on day two but then got better on days three and four.

How was the Griffin Creek label born? Traute Moore recalls that she and Don had just returned from Italy. "We saw and had photographed the mythical gryphon on a number of buildings, and the gryphon is said to be able to turn the sun's rays into gold, which is a very good metaphor for wine," she says. Also, they have a vineyard on Griffin Creek, and Dobbes has a son named Griffin.

More Griffin Creek wines can be expected.

"Willamette is increasing their grape order from us this year by a substantial amount," says Traute Moore, "so there will be a lot more of our Southern Oregon grapes going into Griffin Creek wines that will be sold in northern Oregon and elsewhere in the country, which certainly enhances the reputation of our area."

Griffin Creek wines often are available for tasting at South Stage Cellars, 125 S. Third St., Jacksonville.

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Dinner in the Vines (a Farm-to-Fork production) this Saturday

Date: Tue, Aug 17, 2010 Wine Tasting Wine Business

With the hugely popular Farm-to-Fork events this summer, the organizers have added a few additional dinners just in case you haven't been able to attend any of their other sold out evenings.This Saturday, August 21st, Agate Ridge Vineyard inEagle Point will be hosting a dinner in the vines with 5 gourmet courses all paired with their estate wines. This is a great time to see the vineyards up close, because verasion (my favorite time in the vineyard where the grapes turn from green to purple) is taking place. The farm tour will begin at 5:30 with dinner served from 6-9 p.m.


Menu

Amuse
Braised Salant Ranch Beef and Spiced Carrot Puree and Sunstone Toasts
Roasted Sweet Peppers with Herbed Mama Terra Chevre and Microgreens

Small Plate
Heirloom Tomato Salad with Armenian Cucumbers, Mixed Lettuces, and Scallion Vinaigrette

Small Plate
Summer Vegetable Gratin with Sweet Onion Cream

Main Course
Grilled Salant Family Ranch Beef with Crispy Heirloom Potatoes and Sweet Pepper Piperade (Savory/Sweet Relish FYI)

Dessert
Local Peach Surprise

$75 per person. Reservations are required and seating is limited. Please call 541.830.3050 or email info@agateridgevineyard.com. For more information click here.

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Taste of Harry and David Wine Competition Results and Labor Day Event

Date: Sat, Aug 14, 2010 Wine Tasting Wine Business



In its second year, the Taste of Harry & David Wine Competition collects submissions throughout Oregon and northern California to be judged according to the UC Davis scoring system. This year 76 wines were entered and 9 were awarded Gold, 11 given Silver and 15 taking home Bronze Medals.

Many of the award-winning wineries will be pouring their wines at the Harry & David Labor Day Event on Saturday and Sunday, September 4th & 5th from 11 a.m.- 5 p.m. In addition to wine, local artisan cheeses, breads, sauces, and beers will be available to taste.

The weekend will also host a Perfect Pairing Chef's Challenge were the Gold Medal wines are blindly drawn by a participating chef. They must then create a dish using a Harry & David core product that pairs perfectly with the wine. The most creative, challenging, and delicious pairing wins.



2010 Taste of Harry and David Wine Competition

Gold Medal

Bergstrom 2008 Bergstrom Vineyard Pinot Noir, Willamette Valley - Best of Show
Del Rio Vineyards 2008 Pinot Gris, Rogue Valley - Runner Up, Best of Show
Two by Two 2009 Viongier
Pebblestone Cellars 2008 Viognier, Rogue Valley
South Stage Cellars 2009 Morning Blush, Rogue Valley
RoxyAnn Winery 2009 Roussane, Rogue Valley
Bergstrom 2008 De Lancellotti Pinot Noir, Willamette Valley
Crater Lake Cellars 2009 Riesling, Rogue Valley
Abiqua Wind 2009 Gewurztraminer, Willamette Valley

Silver Medal

Misty Oaks Winery 2008 Pinot Blanc, Umpqua Valley
Hellgate Cellars 2008 Pinot Blanc, Rogue Valley
Foris Winery 2008 Dry Riesling, Rogue Valley
Slagle Creek Vineyard 2008 Chardonnay, Applegate Valley
Willamette Valley Vineyards 2008 Estate Pinot Noir, Willamette Valley
Misty Oaks 2008 Cabernet Franc, Umpqua Valley
Quady North 2008 Cabernet Franc, Rogue Valley
South Stage Cellars 2007 Alchemy, Rogue Valley
Willamette Valley Vineyards 2009 Riesling, Willamette Valley
Abiqua Wind 2007 Early Muscat, Willamette Valley
Cuckoo's Nest 2009 Fizze, Rogue Valley

Bronze Medal

Valley View Winery 2008 Anna Maria Roussanne, Applegate Valley
Shasta View Winery 2008 Pinot Gris
South Stage Cellars 2009 Serendipity, Rogue Valley
EdenVale Winery 2007 Midsummer's Eve, Rogue Valley
Troon Vineyard 2009 Viognier, Applegate Valley
Hellgate Cellars 2006 Pinot Noir, Rogue Valley
RoxyAnn Winery 2007 Tempranillo, Rogue Valley
EdenVale Winery 2004 Tempranillo, Rogue Valley
Cuckoo's Nest 2009 Two Birds, Rogue Valley
McCauley 2005 Proprietary Red Blend
Soloro Vineyard 2006 Syrah, Applegate Valley
Quady North 2007 Sam's Valley Syrah, Rogue Valley
Abiqua Wind 2009 Mueller Thurgau, Willamette Valley
Troon Vineyard 2008 Insomnia Port, Applegate Valley
Del Rio Vineyards 2007 Claret, Rogue Valley

Congrats to all. Many of these wines are new releases, so don't miss the Harry & David Labor Day Event to try them first!

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