Top | Newsletter 2013

Culinate Newsletter August 1

(mailing, James Berry)

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 h1. Dear readers,

 In the last 35 years or so, the community of grape-growers and wine-makers in Oregon has ballooned — from five or six to more than 300 — and anyone who's a fan of the state's signature wine, pinot noir, understands what all of the fuss is about. I attended just one event at last week's annual pinot celebration in McMinnville, but after only four hours I gained a strong sense of the international enthusiasm for the wine. (And for the event, which, if you like wine — or, frankly, good food — you may want to check out.)

 One of the early and iconic Oregon wineries, Sokol Blosser, has recently completed a new tasting facility — and honestly it's a gift to the state. Conceived by Allied Works Architecture — another Oregon icon — the wooden building beautifully fulfills its purpose, with numerous inviting spots for tasting and purchasing wine, and makes the most of its incredible setting. Whether you live in Oregon or are visiting, I highly recommend a trip to the new tasting room at Sokol Blosser.
 
 Before you go, however, you might want to read this [/books/bookexcerpts/howtolovewine "excerpt from Eric Asimov's latest book,"] How to Love Wine. The chief wine critic for the New York Times, Asimov cautions against a fussy wine vocabulary, which takes away some of the pleasant mystery of the grape: "Describing a wine may not be an intuitive skill for anybody," he writes, "but I’ve found that people who have no idea how one is supposed to talk about wine are far more creative and clear in discussing it than those who have read some books or undergone some training in wine classes."

 Kim Carlson
 Editorial Director


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story1text: "Linda Shiue looks at how the medical profession is beginning to clean up its nutritional act."
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story2text: "Vijaysree Venkatraman interviews the author of the 'The Sriracha Cookbook,' in a quest to learn more about the popular sauce."

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recipe1text: "This hearty salad from Adam Ried is the star of a meatless meal." 
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recipe2text: "A refreshing vodka-based drink for those who prefer their cocktails more bitter than sweet." 




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