Sunday, September 21, 2008

Sunday revist to Oregon Wines and BHL

In the Travel Section of Sunday's Seattle Times/Seattle Post-Intelligencer, Carol Pucci has an article on travel to McMinville, Oregon. She does a nice description of a few wineries and some eateries in McMinville. For a more extensive list of the more interesting wineries and wine makers, see the blog entry below on 30 August. Pucci makes passing mention of The Joel Palmer House and The Painted Lady (our favourite restaurant on the trip), but neglects mentioning Bistro Maison, La Rambla, or Nick's...the last three being in McMinville itself. On neither Pucci's trip nor ours did we visit Eyrie Vinyards...a big mistake it seems! On today's show of The Splendid Table, Lynne Rossetto Kasper interviews David and Jason Lett, father and son founder/owners of one of the oldest wineries in the Willamette Valley. David Lett's description of how to make outstanding pinot noir is worth listening to: Says Casper, "In the 1960s the idea of Oregon wine was laughable. But winemaker David Lett knew better when he planted the first Pinot Noir grapes in the state's Willamette Valley. Some 40 years later his Eyrie Vineyards are legendary."

There is an excellent review in today's New York Times Book Review by Christopher Hitchins of the Bernard-Henri Lévy book mentioned in the blog entry below.

2 comments:

barbarac said...

I heard The Splendid Table piece on Eyrie Vinyards. David Lett learned about growing grapes at agricultural college and took a huge risk by settling his Pinot Noir vines in the Willamette Valley. Both father and son attribute the quality of the wine to the horticultural conditions of the vine.

Hazel said...

Thanks Barbara for that input. Not only is the health of the vines of paramount importance, but soil and soil conditions, also known as terroir, creates the manner in which the vines, and wines, will express themselves.