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Uncorked

May 9, 2013

In the golden years of my youth (ages 8-11), our family was transferred by the U.S. Navy to Rabat, Morocco. My mother blithely enrolled me in a French-run school. I made some friends. My closest bud was Pierrot; his dad was a sergeant in the French Air Force, his mother Bedouin. Pierrot periodically invited me to lunch at his house.

May 9, 2013

Indie vintner Mark Nicholl started his own label for an elegantly simple reason: He wanted the freedom to make wines that he loved, whether that’s a dry riesling or a Müller-Thurgau white.

May 9, 2013

Living as a landscape painter in a geographically diverse state such as Oregon is like being a kid in a candy store. Between the coast, mountains, deserts, the gorge, old-growth forests and the rolling hills of vineyards, the Beaver State is an artist’s paradise.

May 9, 2013

Say hello to a winemaker’s little friend. For thousands of years, yeast has graced us with its ability to turn grape juice into wine. Wine lovers owe a debt of gratitude to one species in particular, known to professionals as Saccharomyces cerevisiae. Variations of this species are used in brewing beer and in winemaking, reason enough to show some love for these helpful microbes.

May 9, 2013

Old School Vineyard’s 21 acres are tended by one full-time human employee, grower Stephen Hagen, and a crew of four-legged colleagues, including a team of Belgian draft horses, Ike and Olivia, who help Hagen cultivate under vine rows, till the soil and drill cover crops with precision and accuracy.

May 9, 2013

The Oregon wine industry is a driving economic force, particularly in Lane County. Statewide, the wine business employed approximately 14,000 people in 2010: everyone from winery managers to vintners, from servers in tasting rooms to those tending the vineyards. And as the Oregon wine industry expands, it’s following a nationwide trend — employing more and more women in an industry once dominated by men.