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06/18/2026

I was influenced.

06/17/2026

We blind tasted 10 wines from Grocery Outlet. Here’s how it went…

06/11/2026

To the brim

Chillable red wine season is here, and the sweet spot is a lighter-bodied red with low tannin, bright acidity, and plenty of juicy fruit. A little chill makes all that freshness pop—and keeps your red wine from feeling heavy on a warm day.

Here’s your chilled red cheat sheet:
🍷 Think cool, not kitchen-fridge cold. When in doubt, start a little cooler—it’s much easier to let wine warm up than cool it down once it’s poured.
🍷 If your wine fridge is set to around 55°F, pour it straight from the fridge.
🍷 If the bottle is stored at room temperature, give it 20–30 minutes in the kitchen fridge before serving.
🍷 Accidentally got it too cold? Let it sit in the glass for a few minutes. It’ll warm quickly.
🍷 Need it chilled fast? Try an ice-water bath for 5–10 minutes, or wrap it in a damp towel and place it in the freezer for 10 minutes. Just set a timer!

🍇 Reds to try with a chill: Gamay, Frappato, Schiava, Zweigelt, lighter Pinot Noir, Cinsault, and fresh, low-tannin styles of Grenache or Cabernet Franc.

🍷

The color on these wines.😍🧡If Austrian wine isn’t on your radar, it should be! 🇦🇹One of our Women of Vinum group members...
06/05/2026

The color on these wines.😍🧡

If Austrian wine isn’t on your radar, it should be! 🇦🇹

One of our Women of Vinum group members, Kathleen , with and — a Portland-based importer focused on Austrian wines — just led us through a mini-class after her recent work trip to Austria, where she met growers and delved deep into the region of Styria.

Austria is doing some exciting, thoughtful, future-facing work in wine right now. A few things that stood out from our class:

✨ Indigenous varietials you don’t see anywhere else
✨ PIWIs — fungus-resistant grapes bred for sustainability and reduced vineyard inputs 
✨ A huge range of vessels in the cellars — stainless steel, large oak casks, barriques, clay & amphora, qvevri, concrete
✨ Pristine cellar work and a serious focus on cleanliness
✨ “0/0” winemaking: zero additions and zero removals. No commercial yeast, sugar, acid, or sulfites added; typically unfined and unfiltered. Just grape juice in its purist form

The producer we tried a flight of was in Styria. They’re a biodynamic, third-generation family estate farming PIWI varieties alongside European grapes. Their wines are often made with skin contact and are aged in a variety of vessels.

Their skin-contact whites were textured, beautiful in color, alive, savory, aromatic, so layered… I could go on.🧡

I went home with the CARA, their white blend of PIWI varietals Bronner and Souvignier Gris, with Pinot Blanc, Chardonnay, and a touch of Grüner Veltliner. It spent 40 hours on the skins and 3 years aging in the cellar. It was insanely delicious — both crushable and the kind of wine I want to sit with, think about, and savor.

I hope this inspired you to drink more Austrian wine this summer. And if you see Ploder-Rosenberg on a list or shelf, grab it. 👊

tl;dr Chardonnay, pasta, bubbles. 🤌
06/02/2026

tl;dr Chardonnay, pasta, bubbles. 🤌

05/31/2026

Put this on your must-visit list:📍Ambar Estate in the Dundee Hills.

The views, the architecture, the gardens, the hospitality, the food, the wine… everything is intentional.

Ambar is Willamette Valley’s first Regenerative Organic Certified vineyard, with all of their Pinot Noir and Chardonnay grown right on the estate.

And come hungry! Ambar has my favorite food program in the Valley, with seasonal pairings that complement each wine and special dinners led by Chef Heidi Whitney-Schile — all highlighting local farms and seasonal ingredients.

Don’t miss this one next time you’re in the Newberg area!

’Tis the season for upsetting sommeliers everywhere.🧊Need to chill wine fast? Try these tricks:✨Wrap the bottle in a dam...
05/22/2026

’Tis the season for upsetting sommeliers everywhere.🧊

Need to chill wine fast? Try these tricks:

✨Wrap the bottle in a damp towel and pop it in the freezer. Set a timer for 15–20 mins so you don’t forget it (I’ve done this far too many times 🙈).
🍇Use frozen grapes. They chill the wine without watering it down (or impacting flavor) and look festive in the glass. I’ve tried this with frozen blueberries too!
🧂Ice bucket + cold water + salt. This one is actually new to me: fill a bucket with ice, add cold water, then a handful of salt. It supposedly chills way faster than ice alone.
✨ Pour a smaller glass. Smaller pours stay colder longer, and you can keep the bottle chilling between top-offs.

And if all else fails, drop in that ice cube with zero shame. 😎

From bottling my own wine, to the best cocktails in Portland, to Old World gems, April was another tasty month of sips! ...
05/06/2026

From bottling my own wine, to the best cocktails in Portland, to Old World gems, April was another tasty month of sips!

Add these bottles (and bevvies) to your must-try list:

✨Domaine Michel Bedu “L’Agros” Sancerre (Loire Valley, France) — 100% Sauvignon Blanc
✨2020 Viticoltore Mauro Molino Barolo (Piedmont, Italy) — 100% Nebbiolo
✨The finest jug wine! 100% Cabernet Sauvignon from Flipturn Cellars during bottling day — Not yet released!
✨A much-needed, perfectly crafted Old Fashioned after bottling day at The MAC
✨2024 Mukado Mtsvane Udedo — a Georgian white wine made from the grape Mtsvane Kakhuri (Kakheti, Georgia) 
✨Mas des Quernes “Les Petits Travers” Rouge (Languedoc, France) — Cinsault/Grenache/Syrah blend
✨My absolute favorite cocktail in Portland: The Pandan Old Fashioned at Scotch Lodge 
✨2023 Emperors & Artists Sauvignon Blanc (Oregon)
✨Zlatan Otok Crljenak “Vrhunsko Vino” (Dalmatia, Croatia) — Made from Crljenak Kaštelanski, the Croatian relative grape of Zinfandel! .otok.wine 
✨Domaine de Cabasse “Les Deux Anges” Sablet, (Côtes-du-Rhône Villages, France) — Grenache/Syrah/Carignan blend
✨2024 Flipturn Cellars Willamette Valley Viognier with Mr. Noodles!



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Newberg, OR
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