If I had to point to one of the quarterly Tastings issues as being most challenging to conceive, it would be February.
This time of year, vineyards, hop yards, orchards and vegetable farms stand largely stark and still.
Quiet rural wineries and urban brewery patios await their fair-weather influx of visitors.
Locavores and farm-to-table chefs seem to be on subsistence mode, doing what they can to endure winter’s cold, dark, joyless months before the Willamette Valley once again erupts with edible abundance.
Sure, I’m being dramatic, but this is the closest thing to “down time” we face here in covering local food and drink stories.
That said, it’s never hard to fill these pages — other than the actual work of writing, photography, page design and editing that goes into them. It’s daunting, even in winter, to filter down bountiful ideas into a manageable menu of timely and relevant content.
We have an especially well-rounded blend of stories this time, touching on wine, beer, cider, cocktails, cuisine, pairings and more.
Several stories show how much is happening behind the scenes, when it might appear things are at a standstill. For example, learn about all the tasks occupying winemakers and vineyard managers this winter.
Then peek at the crucial but often unseen dynamic between growers and vintners as they seek to strike that perfect balance between terroir and technique.
Go south toward Roseburg to discover the Old World appeal of Reustle-Prayer Rock Vineyards, where a versatile Austrian white wine heretofore unheralded in the West — grüner veltliner — has gained a U.S. toehold.
Heading back north to Portland, go behind the bar with renowned Clyde Common/Pépé le Moko mixologist Jeffrey Morgenthaler. He sits down with us to reflect on his Eugene roots and “The Bar Book,” his popular new guide to cocktail technique.
Ahead, you’ll also read about obsessively traditional sushi at Kamitori Masa’s Kitchen & Bakery; history-infused dry Oregon apple ciders and perries from WildCraft Cider Works; award-winning Oregon wine stewardship at Marché; trending teas and their many styles and serving methods; and pointers for magic beer-and-chocolate duos.
No doubt intrigued by our cover photo, you’ll also want to pull back the pages to explore some of the most creative tap handle designs from local craft breweries.
And finally, plan out your taste adventures with our jam-packed events calendar.
Wait … did I actually use the words “quiet,” “stark,” “joyless” and “subsistence” a few paragraphs back?
