OREGON WINE TOURING GUIDE 21 orchards, artisan cheesemakers, chocolatiers, beekeepers and bakers. It’s one of many reasons chef Mark DeResta of Hood River’s Riverside restaurant has called this place home since 1994. “The seasonal ingredients, along with the incredible wines made here, are nothing short of spectacular,” says DeResta. Riverside recently opened a wine lounge and offers a focused menu of glass pours from the Columbia Gorge AVA. “It plays into our menu, which is all about supporting local farms and producers,” he says. For him, the bounty of the Gorge bursts to life with the spring run of chinook. He pairs the succulent fish with punchy red Mencía, a rare Spanish varietal that was first planted stateside in the Columbia River Gorge by Analemma Wines. At peak summer, DeResta’s popular Pasta alla Norma stars eggplant, tomato and basil from Stepping Stone Farm, a small organic grower located on land owned by Idiot’s Grace, a family-run winery comprised of hardcore home cooks — also a prime example of this close-knit culinary community. “Our most anticipated dish every summer is a peach-burrata salad,” he says. The peaches come from the nearby Peachwood Orchard, where husband-and-wife orchardists grow over 20 unique varieties of stone fruit. On a warm summer night, the chef finds nothing hits the spot more than this medley of sweet and savory paired with a crisp white wine like Grüner Veltliner. “You can eat on the riverfront patio and watch ospreys dive for fish,” DeResta says. At 6,000 feet, up in the snowcapped peaks of Mt. Hood, Timberline Lodge has long enticed skiers, snowboarders, hikers, and food and wine lovers with ample dining options and an impressive cellar stocked with Oregon wines. For executive chef Nat Dahrens, the late-summer season brings an abudance of coveted ingredients that he and his team looks forward to every year. In addition to warm-weather crops, there's the bounty of fall fruits, vegetables and foraged foods that start to edge in. When the long-anticipated local tomatoes are abundant and Hermiston-grown melons are sweet and ripe, the chef turns these peak-season ingredients into a refreshing watermelon gazpacho. The mix of spicy and fruity flavors are the perfect match for a glass of crisp Oregon Riesling on a late summer afternoon. Once the leaves begin to change, the chef starts planning for the earthy autumn menu ahead. Think dishes like sautéed chanterelles with butter and thyme and duck breast risotto with farro and fava beans. Accompanied by a glass of Pinot noir or a fruity Gamay, you have a quintessential Oregon dinner that speaks perfectly to the season and place. HIGH DESERT (Central and Eastern Oregon) The sunny summers and white winters in the high desert in Central and Eastern Oregon are beloved by mountain bikers and skiers, but the temperature extremes that come with the territory mean that the region’s winemakers must be of equally hearty stock. The young and up-andcoming regions in Central Oregon and Eastern Oregon’s Snake River Valley and Walla Walla Valley AVAs are still developing the future of these transformative regions. CLOCKWISE FROM TOP LEFT: MICHAEL HANSON / RIVERSIDE; JUSTIN MYERS / OREGON COAST VISITOR ASSOCIATION; LEON WERDINGER ◆ ◆ ◆ ◆ Visit our Tasting Room, Live Music, Paint & Sip, and much more! (SCAN HERE) Taste our variety of Wines: Pinot Grigio, Pinot Noir, Chardonnay, Rose, Specialty Primitivo, Sparkling, & Marionberry Dessert wine. Join our Wine Club! – 3 tiers with special events & discounts! – The feel of the Italian countryside in the heart of the Willamette Valley You’ll find us at the top of the hill ◆ Cheers! – Becky, Terry, Bella 19740 NE Sunnycrest Road | Newberg, Oregon 97132 503.554.5792 info@newbergwinery.com
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