Oregon Wine + Food

More about the book

More than fifty years ago, a diverse group pursued their dreams in a unique state known for its forests, volcanic peaks, and abundant rain. They aimed to plant grape vines despite skepticism from established wine regions. Oregon, with its ideal climate influenced by the Pacific Ocean and long summer sunlight, proved to be one of the best places for grape cultivation. The region supports a range of varieties, from Albariño to Zinfandel, but Pinot Noir has remained a favorite since its introduction. A road trip through the Columbia River Gorge or Applegate Valley reveals grape growers cultivating lesser-known varieties like Mencia and Vermentino. Wine serves as a universal language, embodying time, place, and shared memories, often enjoyed with food. This collection features stories from forty innovative winemakers paired with eighty recipes from top chefs in Oregon. The recipes highlight the region's abundant ingredients—fresh seafood, seasonal vegetables, native plants, and wild mushrooms—accessible to home cooks. Some recipes are cherished favorites from the winemakers, while others come from chefs equally committed to celebrating the local bounty. This work encapsulates the spirit of Oregon's wine country, inviting everyone interested in wine, food, and community to gather around the table.