There are plenty of over-used phrases in wine: “bold yet balanced” and “terroir-driven” come to mind right away. There are others like “wet slate” and “subtle barnyard” that are perhaps hard to understand. Yet one phrase is both over-used and poorly understood, and that’s “food friendly.” As the wine industry grapples with a wide range of styles and tastes, claiming that your bottle is “food friendly” has become an easy crutch, even if it’s often not true.
We are now accepting submissions for our fifth annual Best of the Northwest issue! Out in October, this issue will feature the top picks for wine, beer, spirits and cider the region has to offer and will announce the winners in print to more than 120,000 readers. The top three winning submissions of each category will be awarded medals and the issue will also cover industry leaders, trends, travel and products.
For most of the United States, and the world, American wine is assumed to be California wine. You might see a bit of Oregon wine here and there, and on the East Coast wines from New York and Virginia get a bit of play, but by and large California wine is American wine. That is, except once you cross Siskiyou Summit at the California-Oregon border.
Sip’s Wine Guide: British Columbia tourism guide launches in June 2016 as the premier guide to touring the wine regions of the province.
From Sip Publishing, the privately owned-and-operated publisher behind the award-winning regional beverage publication Sip Northwest and the international cider magazine CIDERCRAFT, comes Sip’s Wine Guide: British Columbia.
Considering the growing wine scene in the Northwest, it seems the possibilities are infinite these days. So infinite, in fact, that overwhelmed wine lovers tend to stick to their same old favorites out of habit. Fortunately, this doesn’t have to be the case.
Carrie Wynkoop, owner of Oregon wine club Cellar 503, has made it possible for sippers to discover all the grape-filled goodness Oregon’s wineries have to offer.
Wine has always been a big deal in the state of Oregon. But starting in 2012, the Oregon wine industry finally started getting the recognition they deserve. From the Willamette Valley to the urban wineries of Portland, every May wine fanatics across the state band come together to celebrate Oregon Wine Month.
In 2012, former Oregon Governor John Kitzhaber proclaimed May as Oregon Wine Month.
I was having a conversation with a colleague the other day, and we started talking about cult wines. You know the type: small production, staggering price, years spent on a waiting list just to get one measly bottle. Certain wines have always been exalted, but California in the 1980s and 1990s took it to a whole different level, with eye-watering prices for wines that a decade before didn’t even exist.
Math is hard but national touring pork troupe Cochon 555 breaks it down to the basics. Five chefs, five winemakers and five (late) pigs pair up to compete and prove who does pork better—with more than 400 guests, comprised of industry and foodie fanatics, that individually vote for one chef to bring home the bacon (sorry) as champion.
Cooking with wine is a fun and easy way to add flavor and depth to countless dishes (and it’s also a good excuse for pouring yourself a glass to enjoy while working in the kitchen).
When cooking with wine, a general rule of thumb to follow is “the drier the better.” Unless you are in search of adding a touch of sweetness to your culinary creation (which you may be if you’re braising meat or making a fruit and wine reduction), a dry white or red is typically your safest bet.