Terroir Tasting

Terroir Tasting
Saturday, November 10th
5:00PM -8:00PM At Pheasant Valley Winery
$50 Per Person

Terroir can be loosely translated as “a sense of place,” which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the production of the product. Terroir, as it relates to wine, assumes that the land from which the grapes are grown imparts a unique quality that is specific to that growing site. Terroir explains that soil, the medium of every farmer, makes up the palette that creates the distinction among growers. It differentiates between farms; between the family farm and agribusiness, sustainable practices and non-sustainable ones, the caretaker and the cavalier.

Grow Organic is organizing an event called “Terroir Tasting.” Its aim is to explore the importance of soil in its influence on our food & wine. The experiential aspect of the event will be tasting 5 wines and 5 dishes from multiple vineyards and farms from around our area and comparing it to the soil it was grown in.

Each location will have a soil test done and the soil will be examined by the participants at the event. The results of a soil test will provide pertinent information about soil composition for specific locations. A soil science professor will guide us through the evening as you taste the wine and food to explain soil basics and a master sommelier will deepen participants understanding of how soil composition is expressed in wine. Participants will be encouraged to engage ALL their senses in exploring!

The Location: Pheasant Valley Winery: Hosts, Scott and Gail Hagee. Absolutely beautiful place on an organic vineyard!
The MC/ Soil Presenter: James Cassidy: OSU Research Assistant/Instructor – teaches soil physics, promotes organic agriculture among many other things!:
Wine Presenter: Nate Ready: Master Sommelier. He is 1 of only 118 in North America to obtain this prestigious level
Food Farmer: Laurel and Paul from Wildwood Farms: One of the best small farm in the Gorge!
Food: Ben Stenn from Celilo. Most Gorgeous Gorge dishes, bar none! : Each small course (5 in total) will be paired with a wine. Menu TBD

Wines:

Pheasant Valley
The first organic vineyard and winery, Scott and Gail Hagee lead the Columbia Valley in sustainable farming practices with over 20 years as certified pear and apple orchardists. All their wines are made with grapes grown on the estate vineyard or locally, all within the Columbia Gorge or Columbia Valley appellations. The diverse climate in these appellations allow for the cultivation of almost any wine. Scott and Gai have chosen the Gold Medal Winner (Oregon Wine Awards 2012) 2009 Estate Pinot Noir from the Columbia Valley AVA for the tasting.

Memaloose
Brian McCormick describes his task as “working, with real humility, to deliver wines of originality and fidelity to the growing site.” Shaped by cataclysmic floods and relentless winds, the Columbia Gorge Appellation is a collection of microclimates with rich volcanic soils, capable of producing a mind-numbing array of grape varieties — produces well balanced structured wines, blessed with bright acidity. Brian has chosen the 2010 Estate Cabernet Franc for the tasting

Klickitat Canyon
Klickitat Canyon & Columbia Gorge Winery is a small, family-run winery that creates natural wines in the old world tradition. Their wines are processed entirely by hand to reflect the true character of the Columbia Gorge Appellation. The Vintner, Robin Dobson, a PhD in Plant Pathology and full-time ecologist for the US Forest Service says, “We farm our vineyard using a method we’ve developed and named eco-dynamic agriculture. By reintroducing the native wildflowers and bunch grasses between the rows and around the periphery, we strive to increase biodiversity as much as possible.” Robin and Kathleen Perillo, a full-time environmental educator and biologist, have chosen their 2007 Estate Syrah.

Analemma
As both a grower and wine producer, Steven Thompson and Kris Fade’s primary goal is to produce fruit of individuality that reflects the place in which it is grown. “We place priority on soil and plant health by utilizing matured compost and beneficial sprays of nettle, seaweed and ground silica to boost the plants’ immune system. In the cellar we work methodically to minimize fingerprints on the wine, such as oxygen, heavy oak, and the effects of filtering. Through deliberate handling we strive to capture the essence of Atavus Vineyard, creating a window into the site’s soil, microclimate, and culture.” Steven and Kris have chosen the 2011 Rose of Pinot Noir.

Heart Catcher
Heart Catcher is a new boutique Columbia Gorge wine label by Alan Busacca. Alan, a research professor in Geology, Agriculture, and Soil Science, is well known in the wine industry. “I have a nose for deciphering the nuances,history and intricacies of a seemingly simple or ordinary hillslope, especially if it is in service of finding great vineyard sites.” Alan will feature the first wine from his new venture which is made from the first harvest of 2010 Zinfandel grapes from his Gorge vineyard, Volcano Ridge Vineyard, outside The Dalles OR.

The date: Saturday, November 10th
Time: 5:00PM -8:00PM
Cost: $50 per person

Tickets are limited! http://groworganics.org/workshops/soil-tasting/

Fee: $50