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Wine Blog

The Heart of the Willamette Valley: McMinnville

You know you have arrived when the New York Times makes you the centerpiece of an article. McMinnville had this honor last week when the Frugal Traveler did just that. Entitled, “Sip Oregon Wine Country, No Driving Required”, McMinnville was highlighted as the rare wine region accessible by public transit from the city center and…

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November 19, 2022

Oregon’s Wine Reputation Continues to Grow!

The History Since I am relatively new to the Willamette Valley, I spend my down time researching the history of the Oregon wine industry so I can better educate our tour guests about this unique wine region. I just finished reading “Pinot Girl” by Anne Maria Ponzi, published in 2020. Upon reading, I was surprised…

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October 26, 2022

The Story of Regenerative Vineyard Farming in Oregon: Part II

In part I I discussed the history of Biodynamic farming in Oregon and its connection to regenerative farming. Here I am calling out several estate wineries who walk the walk on Biodynamic and regenerative farming in the Willamette Valley:

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September 26, 2022

The Story of Regenerative Vineyard Farming in Oregon, Part I

Even though Oregon only produces one percent of the wines made in the United States, this states accounts for 52% of total vineyard acres that have received biodynamic® certification from Demeter USA  Oregon has the highest percentage of biodynamic wineries of any state: 15 are officially Demeter Biodynamic certified, while another 30 wineries claim to…

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September 6, 2022

The Story of Supertasters, the PTC Gene, and Bold Reds

Did you ever wonder why some people prefer bitter tastes and some shy away? I’m talking about grapefruit, arugula, dark chocolate, black coffee, tea and of course tannic (young and thick skinned) red wines. Well, there is a scientific reason for this preference: it depends on a gene which detects Phenylthiocarbamide (PTC), a bitter, harmless…

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July 15, 2022