Fall is upon us and with the cooler weather the number of indoor activities naturally increases. Consequently, there are a greater number of wine tastings, gourmet-wine dinners and other gastronomic events around our beautiful state. Whether you decide to stay close to home or travel, there are some nice events on the horizon for wine and food lovers in West Virginia. Check these out.

Bridgeport
Oct. 22: Provence Market's October Wine TastingIf you’re in the north-central WV area next week, you might stop by Provence Market Cafe for a tasting of some good Mountain State wine as Elaine and Alan Wolfe present their Jones Cabin Run Vineyards "Award Winning" selections on Monday, October 22. The tasting begins at 6 p.m.and costs $20 per person.

In case you didn’t know, Provence Market Café is an excellent restaurant with a Wine Spectator award winning wine list. You also might want to check out their annual Holiday Tasting which is scheduled for Monday, December 3rd. For further information on tastings or for dinner reservations call 304-848- 0911
Charleston
OCT. 22: Chefs with Golden Spoons DinnerIf you want to experience the best West Virginia’s culinary wizards have to offer, then consider attending the annual March of Dimes dinner and auction at Berry Hills Country Club on Monday Oct. 22, at 6:30 p.m. The dinner event will feature dishes donated by chefs from around the state, including those from Canaan Valley Resort, The Chop House, Edgewood and Berry Hills Country Clubs, Olgebay Resort, The Blossom, Snowshoe and several others. Attendees may bid for dinner packages in the chef’s restaurants, jewelry and weekend getaways. Tickets are $75 in advance and $100 at the door. Call 720-2229 for reservations. All proceeds from the event go to the March of Dimes.

NOV. 1: Science of Wine & Art of Food fundraiser
The 11th annual Science of Wine & Art of Food fundraiser by the Friends of the Clay Center takes place 6:30 p.m., Thursday, Nov. 1, at the Clay Center, featuring a five-course menu paired with wines of New Zealand and Australia. The menu will be prepared by the Clay Center's in-house caterer, Embassy Suites Hotel-Charleston and will feature assorted canapés of vegetables and gourmet cheeses; mussels a la mariniere; Autumn salad of mixed greens and poached pears; a mixed grill duo of lamb and venison; and almond tuile filled with vanilla mint mascarpone.

Silent and live auctions take place throughout the evening including trip to Sonoma, California; Alberta, Canada; and Hawaii, as well as such silent auctions for wine, gourmet food baskets, theater and sporting event tickets and more. Reservations are required by Friday, Oct. 26. Tickets cost $100 per person. Registration is available online at www.theclaycenter.org. Science of Wine & Art of Food is sponsored by Spilman, Thomas & Battle, PLLC, with additional support from BrickStreet Insurance, Commercial Insurance Services, Embassy Suites Hotel-Charleston and Warner Law Offices, PLLC.

NOV. 5: Capitol Market Wine and Cheese Shop
The Shop will hold its annual wine dinner on Monday, Nov. 5 at the Blossom Deli at the Capitol Market in Charleston. Chef Michael Rice has planned an Italian-themed menu to pair with wines selected by Vin Divino, an importer of fine Italian and Austrian wines. This will be five-course meal paired with six wines from Austria and Italy. The cost of the event is $75 per person and space is very limited, so call the Wine Shop at 343-9463 to reserve your spot.

NOV. 15: Blues BBQ Restaurant
The fine folks at Blues, across from the Clay Center at Lee Street and Leon Sullivan Way, will be holding a holiday-themed wine and food dinner on Nov. 15, beginning at 7 p.m. The menu is being constructed around traditional holiday foods matched with an international array of wines. Call Blues at 720-7873 for more information and to make a reservation.

Canaan Valley
NOV. 9-11: Canaan ValleyJoin me for a "Gourmet Wine Weekend In the Mountains - With WineBoy," the weekend of Nov. 9-11 at Canaan Valley Resort for an entertaining and educational food and wine extravaganza. I’ll select wines from around the world that will be paired with a cornucopia of culinary delicacies.

I’ll team up with Canaan Valley Resort’s executive chef Nemat Odeh to lead you on a tasteful wine and food adventure. Incidentally, Chef Odeh did his culinary training in Europe and is a really talented guy. Here’s the schedule: Friday, guests will kick-off the weekend with a "taste-around reception" where wines from the world's most prestigious regions can be sampled with matching culinary treats, including crab cakes, beef tenderloin, smoked salmon, pasta, a raw bar and other treats.

An educational wine tasting and seminar conducted by your own WineBoy will begin Saturday's activities followed by a delicious luncheon with specially selected wines. Chef Odeh will then conduct a Q & A and culinary demonstration after which guests can enjoy an afternoon of activities or relaxation in the Canaan Valley. The evening's activities begin with a Champagne reception followed by a six-course gourmet meal with matching wines. A Sunday brunch will conclude the weekend’s activities.

Cost of the entire weekend, including taxes and gratuities, is $450 a couple or $269 individual. Cost of the package without lodging is $350 a couple or $175 individual. For additional information or reservations, call 800-622-4121.

Maturity is certainly not one of WineBoy's personal attributes. But in episode 11 of John Brown's weekly wine webshow with attitude -- click here to watch -- he'll demonstrate the proper manner to evaluate and serve mature wines. Be sure to catch this latest webcast of Brown's part educational, part zany weekly four-minute show featuring his unique approach to all things wine. You'll want to pay particular attention to the advice of special guest and Wine Astrologist, the Marchrazi Umberto Lupini.

Coppola's "Director's Cut" Zinfandel is a perfect companion to the grilled pork chop recipe below With the arrival of fall, my thoughts turn to richer textured wines and fuller-flavored edibles, including all manner of grilled meat dishes that just seem to go so well with this time of year. But just as I began to plan a feast built around the above mentioned victuals, I visited my family doctor for an annual physical and a dose of reality.

Suffice it to say that his prescription for my continued well-being differs considerably from my own opinion of what is best for me. Hey, after all, I’m a devotee of Dr. Feelgood, whose idea of moderation includes being careful not to be so careful. Anyway, the dish I’m going to suggest to you today is really kind of healthy and it does include the liberal application of red wine (which we all know is important to cardiac health).

I'm a man of simple tastes, yet sometimes I am required to consume complex foods with deeply flavored and sometimes esoteric wines, then expected to render erudite opinions on the experience. For example, it’s not easy to explain why rack of antelope infused with lime, kiwi and a balsamic chipotle reduction goes so well with petit verdot grown on the south-facing slopes of Mt. Etna. This job can be challenging!

So when I cook for friends and family, the food is usually straightforward, down-home, meat and starch type meals with fairly inexpensive, no-nonsense wines that taste good and help de-clog the arteries (see, I’m really trying to be healthy). In fact, I am a great fan of thick-cut pork chops, grilled and served with a great big, full-throttle Zinfandel. But to do it right, you’ll need the best chops available and, for these, I count on the good folks from Sandy Creek Farms near Ravenswood.

You may have heard about Sandy Creek. They raise beef, pork and lamb on organic food-stocks with no antibiotics or other additives. They then butcher and flash freeze the cuts of meat which they deliver in and around the Charleston area. If you’re interested in having them deliver to you call: 800-487-2569. I regularly order pork chops from Sandy Creek. Why? Simply put, they are without a doubt the leanest and tastiest chops I’ve ever consumed. Here’s my recipe (which involves preparing a brine and glaze for the chops) along with a few wine suggestions to go with this delicious meal.

You know what makes WineBoy mad, really mad? Watch the webcast of WineBoy 9 by clicking here as host John Brown discusses the proper serving temperature of wine while lamenting how few restaurants - even the fancy-shmancy ones- pay attention to this very important aspect of wine appreciation. He'll also tell you about a very tasty Australian red with an Italian pedigree. Oh, and you'll love his interview with Pierre N'Cest Pas, a Frenchman with some strong opinions about American wine.

Over the past several months, I have had the pleasure of tasting a number of excellent wines for all things WineBoy, including this blog, the "WineBoy" webcast and the “Main Ingredient” column in the Sunday Gazette-Mail. You may have seen the reviews of a few of these wines in the Main Ingredient, but in case you haven’t, you might want to look for these lovelies at your favorite wine shop or grocery store. Enjoy.

2006 Groth from Napa Valley ($17): This beauty combines the herbal and grassy flavors one expects from sauvignon blanc with a richer texture and fuller feel that should pair exceptionally well with a pasta and asparagus dish with bits of pancetta or bacon.

2005 Montirius Côtes du Rhône ($11): The southern Rhône Valley of France is known for chewy, juicy wines that exhibit a smoky, peppery quality. The most famous wine of the region is Châteauneuf-du-Pape, but there are other, more affordable options from that storied region. The Montirius is a lovely Côtes du Rhône red which is a blend of grenache, mourvèdre and syrah. This is a delicious wine chock-full of peppery, dark fruit flavors with a touch of smoke for good measure. Domaine Montirius is also one of the first French wineries to adopt organic and biodynamic practices in both the vineyard and winery. Try it with smoked chicken or grilled hamburgers.

2006 Nobilo Marlborough Sauvignon Blanc ($11) from New Zealand: Frank Nobilo made his fortune as a PGA touring pro, but, in my opinion, his best stroke was the establishment of the winery bearing his name. One of my favorite value wines is his ’06 sauvignon blanc. This is a crisp, refreshing sipper with a touch of melon and citrus and would be a great accompaniment to poached salmon sauced with dill infused mayonnaise.

2003 Saladini Pilastri Pregio del Conte ($20): Pregio del Conte is a blend of Aglianico and Montepulciano. From the Marches region of Italy, this wine has concentrated sweet dark fruit flavors and is balanced by lively acidity. It would be an excellent choice with roasted sirloin of pork seasoned with garlic, kosher salt, coarsely ground black pepper and rosemary.

As much as I try not to, I sometimes slip into 'winespeak' in describing the hues, smells and tastes of a wine that -- when the adjectives are stripped away -- is either good, OK, or unpleasant. People often ask me why wine writers feel compelled to go to such great lengths and use such “flowery” terms to describe the sensory aspects of wine. My short answer is that wine has such multi-dimensional qualities that it is limiting and not very helpful to use basic terms to describe it. (And besides, most wine writers get paid by the word).

This all came to mind the other day as I was trying to describe the attributes of a particularly good red wine (from the state of Apulia in Italy) known as Salice Salentino. The stuff was so pleasing to me that I was having difficulty describing it without becoming overly exuberant. However, I think there is a difference between using what I will call traditional language to describe wine versus using non-traditional terms. For example, if I describe a riesling as having ripe apple flavors, you will immediately use your own memory of the taste, smell and texture of ripe apples to understand how the wine might actually taste.

If I wanted to be more specific, I could say that particular riesling has the taste of ripe Gala apples. Well, you get the point. In other words, the more specific the language used to describe how the wine looks, tastes and smells is, the better you will be able to make a decision on whether it appeals to you.

On the other hand, if I use non-traditional language to describe the wine, you may end up scratching your head and wondering what “precocious, assertive, or unctuous” have to do with the way a wine smells or tastes. Those are descriptors I try and steer clear of because, first and foremost, they sound like words an officious wine snob might use. And secondly, the terms don’t really provide any good information that can be used to evaluate whether or not I should purchase the wine.

That’s not to say I haven’t ever succumbed to the temptation. The rationalization I once used to defend my description of a particularly good wine ( as being “orgasmic” ) was that most people have some sense of what that word means. Hey, in the interest of propriety, I could have described the experience as having been “ethereal,” but then how many of us have a working knowledge of that transcendent term.

Show 7 of WineBoy, the informative, off-the-wall wine appreciation show of The Charleston Gazette is now online, featuring new show sponsor Blues BBQ Restaurant, right across from the Clay Center. Host John Brown takes on the question of the day: Why is it a good thing to air our your red wine?

Is it Real or is it Really Vito’s Thunder Mountain Chablis?New Yorker Magazine’s Patrick Radden Keefe in his “Reporter at Large” column recently explored the rarified world of collecting ancient bottles of wine (read article here). Specifically, Radden focused on bottles purchased at auction by multi-millionaire Bill Koch which were purported to be from Thomas Jefferson’s private collection and dated from the late 1700s. The column reads like a mystery novel and attempts to shed some light on the murky and imprecise science of verifying the true age of older wines, some of which are purchased at auction for hundreds of thousands of dollars. In this particular case, Mr. Koch goes to great lengths to prove (or disprove) the age of the wines he supposedly purchased from Jefferson’s stash.

In addition to real-life intrigue, the piece has a cast of characters that reads like a who’s who of the wine world, including Robert Parker, Michael Broadbent, Serena Sutcliffe and a whole host of other wine personages that only the wine-obsessed would recognize. Check it out.

Falcor UpdateLawyers and winery owners Mike Bee and Jim Peterson have a place for Napa Valley visitors to sip their stable of premium wines. Their new 11,000-square foot winery complex will have the capacity to produce 45,000 gallons of wine, or about 20,000 cases, according to Ryan Bee (son of Mike) who is the assistant wine maker and general manager. Ray Coursen, owner of Elyse Winery, is the winemaker.

Falcor produces a line of wines in small quantities from 200 to 500 cases for each varietal at prices from around $20 to $50 a bottle. Current releases include two Chardonnays and a Sangiovese, Zinfandel, Syrah and Cabernet Franc sourced from top Napa Valley Vineyards. Most of the wines are available at fine wine shops and a select few grocery stores such as Kroger’s Ashton Place.

The Yellow Brick BankI had the pleasant occasion to dine at Shepherdstown’s Yellow Brick Bank recently and, while the food is still as good as ever, the wine list has improved dramatically. The list is not particularly long, but it is definitely well-selected and very eclectic with offerings from around the wine world.

In episode 6 of "WineBoy," host John Brown heads ups to Robert Wong's Bridge Road Bistro for a tasty pairing of wine and food. Executive chef Paco Aceves shares with Brown a chicken penne pasta dish from the Bistro's recently revised menu. Brown pairs it with a French red wine from a new wine list by general manager Amy Sue Gates. You'll be hungry before it's all over. And wait for those credits to roll...

In my hedonist’s mind, almost everything has a relationship to food and wine. In the summertime, my thoughts turn to cool refreshing white wines such as Sauvignon Blanc, Prosecco and Pinot Grigio, or spicy reds like Zinfandel, Syrah or Pinot Noir.

As far as food is concerned, to yours truly summertime means grilled foods or barbecue. Barbecue, though, means different things to different people. For some, it’s a verb as in: “I’m going to barbecue some hamburgers.” For others, barbecue is a noun and refers to a type of cooked pork or beef rib meat that is immersed in various sauces, chopped and served on a bun. Since I love to grill out, barbecue means a style of cooking to me. You’ll find just about every kind of food on my grill, including (but not limited to) pork, chicken, beef, lamb, fish, vegetables and sometimes even fruit.

In my estimation, barbecuing also requires a grill that uses “real” charcoal. Gas grills – no matter how fancy – simply do not measure up. The biggest problem with them is they don’t heat evenly, and it’s very difficult to add wood chips such as apple, mesquite or hickory to the fire. Using these chips or chunks adds a wonderful flavor dimension to grilled foods.

Plus, there is something compelling and almost ritualistic about setting charcoal on fire, and then using the coals to sear animal flesh or things that grow. I’m not sure I want know why this practice is so appealing to me - but it is. So, in the interest of making barbecue believers of you, I’m going to share a simple recipe for barbecued pork ribs that is easy to prepare and delicious to eat. I prefer to use baby back ribs that have been trimmed of excessive fat and scored with a fork.

Whether you use large slab ribs or baby backs, this recipe begins with a dry rub. What’s a dry rub? Well, first of all, let me assure you it does not require a masseuse. However, it does involve a massage – of the ribs with spices -that is. One of my favorite dry rubs consists of one tablespoon each of cumin, chili powder, kosher salt, coarsely ground black pepper, brown sugar and cayenne pepper (optional for those faint of heart). Stir this mixture and then rub it onto both sides of the ribs. If time permits, let the ribs sit in the refrigerator for a few hours allowing them to absorb the flavors.

At this point, I often grab a handful of hickory or apple wood chips (available at some grocery stores and home improvement stores such as Lowe’s and Home Depot) and immerse them in warm water and allow them to soak for at least half an hour. This is optional, but I think really gives the meat a great smoky flavor.

Now, fire up the charcoal and when the coals turn white/gray, move them to each corner of the grill, leaving space in the middle for the ribs to cook indirectly. Then add the wood chips to the charcoal. I have a large oblong, kettle-type grill which allows me to put about three slabs of ribs on the grill side by side. Make sure that the air vents on the grill are closed to about one-eighth of an inch. In this manner, you’ll be able to keep the temperature relatively cool – approximately 275 to 300 degrees F. Check the vents regularly to adjust the heat if necessary and turn the ribs once during grilling. It usually takes between 1 to 1 ½ hours to slow cook the ribs.

Once off the grill, I cut the ribs into bite-size pieces and then either serve them as is or immerse them in a tangy sauce.

WineBoy Recommends

Here’s one of my favorite barbecue sauces:

Combine:
- a cup of ketchup
- a half -cup of white vinegar
- a 12-ounce beer
- two ounces of orange juice
- a tablespoon each of molasses and brown sugar
- (optional) a teaspoon of cayenne.
Bring the mixture to a boil and then allow it to thicken for about half an hour.

Wines for your barbecue? All of these retail from between $12 and $20 a bottle:

- Zardetto Prosecco (a sparkler from northern Italy)
- Renwood Old Vines Zinfandel
- San Angelo Pinot Grigio
- Alan Scott New Zealand Sauvignon Blanc
- Argyle Pinot Noir
- Longview Shiraz

"WineBoy" episode 5 is now online-- click to watch. Host John Brown wraps up his introductory series, "The Five 'S' Words of Wine" with one that counts the most: 'Swallow.' The four-minute web show's setting includes John Crihfield's food stall at the Capitol Market, a wine recommendation from Down Under where they name their wines funny, as well as John Brown's signature off-the-basement-wall antics.

Watch for a new 'WineBoy' each Thursday morning online at thegazz.com (peek in Wednesday afternoon and it's likely to already be online). The next one -- online Sept. 4 -- features a Bridge Road Bistro wine and food pairing. Executive chef Paco Aceves shows off a new dish from the recently revised menu at owner Robert Wong's restaurant, paired with a white wine from a fresh new wine list by general manager Amy Sue Gates. You'll be both thirsty and hungry after viewing.

John Brown's grandparents, Saverio and Catarina Iaquinta, are seen at center above in this photo from the couple's 50th wedding anniversaryA friend recently asked how I came to be such a fanatic about wine. Good question and I get it often, especially now that I have a wine blog and "WineBoy" weekly podcast. As a matter of fact, I did a little self analysis on that question years ago and I think I’ll share it with you right here and now.

When I was growing up in the 1950s and ‘60s, I had the privilege of being raised in a culture distinctly different from most of my contemporaries of that time, and light years away from how kids grow up today. Back in those times, my world almost exclusively revolved around home and family. My mother was Italian and my father was Irish, but since I was raised with my mother’s family, it was the Italian influence and ethnicity into which I was absorbed. My maternal grandparents were both immigrants who spoke heavily accented English and who provided their nine children and 23 grand children with the elements of Italian culture and values that have molded our extended families to this day.

Take wine, for example. As a child, I can remember scurrying down to the cellar with an empty milk jug to fetch a quart of wine from one of my grandpa’s barrels. That dark and dank room, dug deep into the earth off the main cellar, is an endless source of fond, enduring and, I hope, never-fading memories. I can still smell that musty, grapy, earthen room, see grandpa and my uncles working the giant press and taste the frothy, sour new wine as it was being put into giant oak barrels.Wine was an ordinary feature of meals in my grandparent’s home. No less important than bread, butter or pasta, it was simply considered a necessary accompaniment to meals. It was not revered, nor would it ever have been the subject of any lengthy discourse. Simply put, the wine was good, it was usually red and it was always there.

I am sure my grandfather scratches his head in wonderment each time he looks down from heaven to check on me and notices that I spend an inordinate amount of time writing and talking about wine. I can just hear his gruff, heavily accented voice saying: “Hey John, why you spending so much time with all this wine stuff? Do something important. Dig a garden, help your brother can his peppers or throw the ball with your kids.”

Well, Grandpa, you’re probably right. I do spend a lot of time on wine, but I think I’ve finally figured out why. Wine provides me with a cultural link to my past and to my heritage. It also keeps me in touch with my ancestors, long gone, and allows me to dust off their values when I need to apply them (which is often) in this crazy world. Just as importantly, it gives me the opportunity to pass along these values and this heritage to my children who, I hope, will find some way to do the same with their kids, who in turn will do the same, and so on……

We've reached Episode 4 in the WineBoy webcast series "The Five 'S' Words of Wine.'" In this one you finally get to -- 'S' word! -- sip. John Brown also serves up an affordable and classy Chardonay recommendation plus his signature off-the-wall, free association commentary. To view prior episodes:Episode 3: 'Sniff'Episode 2: 'Swirl'Episode 1: 'Sight'

If you haven't yet seen my alter-ego on the big screen, you need to tune in by clicking on the WineBoy webcast list below. This is the fourth in a series of five shows dealing with the five S's of wine appreciation. So far, I've told you about Sight, Swirl, Sniff and now Sip (my favorite) and next week we'll feature the last "S" swallow. The webcasts feature about two-thirds wine education and one-third complete and utter foolishness from the depths of my diseased brain.

On this episode four, I'm recommending you try a lovely and inexpensive chardonnay. In the past three episodes, I've also recommended specific wine for your drinking pleasure. You'll have to view the webcasts to find out. Let me know what you think about WineBoy and how we can improve these little vino-vignettes for you.

I am convinced that a great number people who would like to enjoy wine with everyday meals are discouraged from doing so by a concern for both prudence and moderation. Prudence dictates that one should not be profligate and purchase a perishable (and sometimes expensive) product that cannot be consumed before it goes bad, while moderation demands that we drink alcoholic beverages responsibly.

So here’s the paradoxical question: how can you drink wine in a responsible manner everyday without wasting the majority of an oftentimes expensive bottle? In other words, how do we preserve the freshness and drinkability of wine over several days once it has been opened?

Now, this is not a problem for spirits drinkers since the level of alcohol in a bottle of hootch is enough to preserve the stuff through the next millennium. And beer drinkers are not confronted with this dilemma either since the 12-ounce bottles which contain that frothy amber fluid are easily consumed at one sitting.

Wine, on the other hand, is usually bottled in a 25-ounce glass container with an average alcohol content of between 10 and 15 percent. This amount of alcohol serves to protect the wine from spoilage in the first few hours after the bottle is opened, but it is not sufficient to keep the stuff fresh over an extended period.

So what can you do to keep the wine fresh if the unthinkable occurs and you don’t finish the entire bottle in the first couple of hours after it is opened? Unlike chili, beef barley soup or meatloaf, fine wine, especially the white varieties, does not improve over several days in the refrigerator. In fact, a partially full bottle of wine will deteriorate rather quickly if you don’t take certain precautions.

The International Pinot Noir Celebration event I attended a couple weeks ago was a marvelous exploration of Oregon wine, the region’s wonderfully fresh produce and the various meats and seafood harvested from the area’s woods and waters.

The event was held at Linfield College – a small institution located in an idyllic setting in McMinnville, Ore., which was wine central for Oregon pinot noir that weekend and hosted the many alfresco lunches, tastings and dinners. My wife and I stayed at the lovely and romantic Mattey House B&B (503-434-5058) situated on a seven-acre farm and vineyard outside McMinnville. We were hosted by Jack and Denise Seeds, the wonderfully accommodating owners, who demonstrated an almost encyclopedic knowledge of the Willamette Valley’s wines, wineries and people.

Here’s the agenda for a typical day at the IPNC: alfresco breakfast with fresh berries, croissants/breads, mini-omelets, juices and espresso/coffee/tea; visit to a winery with an extensive tasting of pinot noirs from Oregon and the world and a Q&A with winemakers; lunch in the winery prepared by a chef from the region and paired with that winery’s wines; back to Linfield for afternoon seminars on such topics as “pinot lab” (learn how the stuff is made and play winemaker for a day) and “old vines vs. young vines” (how does vine age make a difference?); and a two-hour tasting of dozens of pinot noirs before an outdoor dinner.

Okay, I know what you’re thinking: how can any normal human being survive all this food and wine for two and one-half days without either (a) exploding or (b) calling “Ralph or Buiiiick”? Well, it wasn’t easy (particularly for yours truly) but the key was moderation and a willingness to spit out the wine after rolling it around in your mouth for a quick taste impression.

Yes, the same activity that is normally viewed as uncouth and barbaric in polite society (and even where I am domiciled) is totally acceptable and, indeed, necessary if one is to attempt to taste and evaluate hundreds of wines. So, I was able to get through the days by eating lightly (the hardest thing to do) and expectorating into cups.

Click here to view the debut of 'WineBoy, a new weekly 5-minute gazzTV web show hosted by gazz wine blogger John Brown. “WineBoy” is what some friends tagged him as he came to be known as a wine expert. Each five-minute episode features a mix of serious, sometimes silly webcasting on the art of wine along with wine recommendations from local retail outlets. This first episode is part one of a five-part series on “The Five ‘S’ Words of Wine,” beginning with “sight.”

I had never been to the Oregon wine country. So this past spring as I searched the internet for “Oregon wine events,” the International Pinot Noir Celebration (IPNC) popped up and, after reviewing the program, I immediately registered for what turned out to be a spectacular wine and food extravaganza.

I’ve had the pleasure of visiting some of the world’s most heralded wine regions but, until last week, I had never ventured to Oregon’s Willamette Valley where the pinot noir produced there is considered among the best being made anywhere. While superb wine and food was the centerpiece of this educational weekend, Oregon is also a feast for the eyes with incredible natural beauty that actually rivals our own right here in “West By Golly.”

But the goal of this trip was to immerse myself ('Come on in, the wine’s fine... ') in Oregon pinot noir and the wonderfully fresh local foods prepared by an all-star lineup of chefs from some of the region’s most highly regarded restaurants.The wine makers and presenters at the event were among the most accomplished at what they do, yet their approach - to what can be a very technical and daunting subject- was very laid back and devoid of the usual wine jargon. (They actually had a session called “International Wine Jargon Jeopardy” where participants were encouraged to match their wine-geek wit against a panel of experts). If this sounds like fun, it was!

So what’s so special about pinot noir produced in Oregon? Simply put, it’s about location. The vast Willamette Valley begins near the Columbia River Gorge on the Washington border and stretches about 100 miles south to the city of Eugene. It is approximately 60 miles across at its widest point, and is an incredibly fertile area which produces a virtual cornucopia of fruits and vegetables, including wine grapes.The valley lies between the coastal mountains on the west and the Cascade Range to the east. The weather in this area consistently produces long growing seasons with warm days and cool nights . That's what is needed – meteorologically speaking – to grow good pinot noir.

The northern Willamette Valley (about 60 miles south of Portland) is where the most famous Oregon wineries are located within several American Viticultural Area (AVA’s) including Chehalem Mountains, Dundee Hills, Eola-Amity Hills, McMinnville, Ribbon Ridge, and Yamhill Carlton. Within these AVA’s, wineries such as Domaine Serene, Argyle, Elk Cove, Ken Wright, Patricia Green Cellars and more than 200 others produce pinot noir in styles distinctly different from wines made from the same grape grown in different parts of the world. Surprisingly, pinot noir from the Williamette Valley seems to have more in common with Burgundy than it does with wine produced from the same grape in California.

A NOTE FROM thte DIGITAL DESK OF DOUGLAS IMBROGNO, editor of thegazz.com:

A wine glass and computer is a good image for this announcement: You can now catch John Brown's wine advice on his new web TV show at thegazz.com called "WineBoy." Find the show at: media.cnpapers.com/wineboy1. "WineBoy" is what some friends have called Brown (along with some other names) as he has come to be known as a wine expert.

Each 5-minute episode of "WineBoy" features a mix of serious, droll and sometimes silly webcasting on the art of wine along with wine recommendations from local retail outlets. This first episode is part one of a five-part series on "The Five 'S' Words of Wine," beginning with 'sight.' The show will be produced online every week.

Tell us what you think of the show and suggest future topics in the 'Comments' section of this blog.

So here I am sitting in this neat coffee bar in McMinneville, Oregon - the heart of the Willamette Valley - sipping coffee instead of pinot noir, and trying to clear my head enough to post this little ditty.  And, although I've certainly slurped my share of pinot noir, I have never ventured to this neck of the wine woods where they produce some of the best pinot on the planet. 

I arrived in town last night from Portland via the Oregon coast  (a round about,  but visually satisfying way, to get here) and enjoyed a superb  meal at the Joel Palmer House - one of Oregon's most famous restaurants  where the emphasis is on wild mushrooms and - what else - Pinot Noir.

Owner/chef Jack Czarnecki actually wanders the hills of Oregon searching out and picking wild mushrooms, and then creates spectacular menu items using these little fungi as the centerpiece. He and his wife Heidi bought the historic Joel Palmer House in 1996 and began to create one of the most unique restaurants in the US. According to local lore, Joel Palmer was a pioneer who settled in the area in the mid-1800’s after supposedly ascending Mount Hood in the winter wearing moccasins (and I assume other clothing). He later built the house in which the restaurant is now housed.
The goal of Jack and Heidi was to match their passion for mushrooms with their love of wine – particularly pinot noir -to which the earthy nuances of the wine marry incredibly well with the woodsy flavors of all manner of mushrooms. They have succeeded and here is a case in point: my appetizer course consisted of wild morels in a rich brown sauce with flecks of chili pepper flakes accompanied by a clump of crispy Phyllo dough strings (my apologies to the chef - my clumsy description of this course does not do it justice).
The wine – suggested by a very knowledgeable (and unpretentious) sommelier – was a delicious accompaniment. With earthy, dark cherry fruit flavors and perfectly balanced, the 2004 Methven Vineyard Reserve Pinot Noir is a special bottle of wine. While this wine is unavailable in West Virginia, you may call the winery (503-580-1320) and order it, but keep in mind that it is very limited. Also, while the wine is drinking well now, it should continue to improve for another decade.
Suffice it to say that the remainder of the meal was terrific and I am looking forward to sharing with you in coming posts what promises to be an interesting and tasteful weekend here in Oregon.