In what seems like less time than it takes to pickle a local beet, Portland, Oregon has emerged as one of America’s hottest food cities. Many well-traveled foodies argue that it now has the most happening restaurant scene in the country. Based on my expe

As a winemaker, which type of growing season would you prefer to deal with: a significantly warmer-than-average year, or one that’s significantly cooler than normal? And why? Also, which type of vintage, cool or warm, is able to produce classic a express

It’s old news among serious pinot noir fanatics that the 2008 vintage in Oregon’s Willamette Valley was one for the record books. This long, dry growing season, warm but not hot, allowed growers to let their fruit hang late, which resulted in grapes that

People nowadays talk a lot about how Bordeaux, Burgundy, Rhone wines, and big Napa Valley reds are increasingly being made with considerable early appeal. Do you feel pressured to make your most expensive bottlings flashy or immediately accessible? Will