COMMENTARY
Organic, biodynamic or LIVE? What makes most sense?
NYC firm develops label encoding to test for wine authenticity
Summer has definitely heated up. As I write this letter, it is 100 degrees outside and, except for the few masochists, everyone looks melted, like uncomfortable versions of themselves.
As you turn the pages of this issue, you will notice some of our departments are missing—Value Picks, Wine 101, Commentary and so on. No worries. They will be back in February.
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I am not directly involved with winegrowing but I am an avid wine drinker, a supporter of Oregon wines and an interested reader of your publication. I couldn’t help but notice the glaring falsehood that was stated in the guest column by Evan Bellingar in the August 2009 Oregon Wine Press.
Kevin Chambers challenges last month’s guest column
Portland restaurant sommeliers put to perfect-pairing test
Before you read this issue of the Oregon Wine Press, you may want to find a napkin, because I have feeling you will salivate; and this ink will smudge when wet.
Top reviewers have the potential to make or break a winery
Litigation between a noted winery and former winemaker uncharacteristic of close-knit Oregon industry
The leaves are turning, the weather is cooling, and I couldn’t be happier. While I do enjoy sunshine on my face and garden-fresh tomatoes, I am always grateful when the summer ends and fall begins.
Our state offers a rich sense of place, personality in every bottle
Popular white differs widely between Oregon and California
I am so grateful November is here and the mad hours that made up October are in the past. In Oregon, most wineries worked long hours this crush to bring in what looks to be a bumper crop of great proportions.
Kumis: Mongolia’s fermented beverage of choice
Why Oregon’s 2007 Pinot Noirs are some of my faves, seriously
America’s most outspoken winemaker writes irreverent, insightful and immensely entertaining book
With December’s arrival, we at the Oregon Wine Press are getting into the holiday spirit.
