"Oregon wine" news and stories

At this year's International Pinot Noir Celebration (yes, there is an event that's 100 percent about this luscious wine grape!) in Oregon's Willamette Valley -- which was held last month -- many Pinot Noirs were poured. From Oregon to New Zealand -- and many points in-between. Considered one of the premier wine events, because it brings together wine collectors and winemakers, it's a plum opportunity to sip Pinot Noir from all over and understand how differing growing conditions produce a unique style.

Workshops in pairing food with these wines and also the nuts and bolts of blending Pinot Noir clones are among the festivities each year.

Find our five favorites from this year's IPNC after the jump...

Going above and beyond organic certification by the U.S. Department of Agriculture and its National Organic Program, the state of Oregon launched its own guidelines for state wineries in February, 2009. Each of the 20 participating wineries depicts a special logo on its bottles so that they are easily recognizable by consumers. According to recent figures from the Oregon Wine Center, 1.94 million wines have achieved the certification thus far.

After the jump, find our eight favorites from eight different producers that carry the Oregon Certified Sustainable Wine label.

3 scoops of ice cream. Photo: jessicafm, Flickr

• 87 flavors later, a tour of the notable seasonal ice cream stands in New York.
• 35 years after kicking off, Oregon wines like Pinot Noir are something to talk about.
• The Temporary Vegetarian makes white gazpacho.
• In honor of the 400 years since Henry Hudson sailed up the Hudson River, the city goes Dutch in flavor and prices. Twenty-four bucks of course, like the 24 guilders paid for the island of Manhattan.
• French names like Michel Bras are descending on the city for a number of food events in September.
• The Minimalist makes muffin-esque corn arepas.
• The amazing story of one family who bought the farm back and now serve restaurants with a selection of rare produce.
• Say it ain't so -- fresh fruit hits the new Yankee Stadium.
• Fighting homemade mayo fear to whip up its tasty cousin, rouille.
• RIP Sheila Lukins, owner of Silver Palate food shop and writer of subsequent cookbooks.
• Troubled times hasn't killed the restaurant industry. Among the closings are chefs changing menus to suit the times and new frugal foodie ventures.
• The Times' Big Restaurant Preview: As the froufrou falls, eateries like Lever House get back to the cheaper basics. Also: a look at Missy Robbins, new chef of A Voce; Tony May of San Domenico is creating "one of the more theatrical debuts of the fall;" Tien Ho is taking over a still-unnamed fifth Momofuku restaurant in the Chambers Hotel; Richard Caring moved from fashion to food in England, and now wants to set up more of his restaurants in New York; and San Fran's Nate Appleman moves to the Big Apple for a slice of Pulino's Bar and Pizzeria.
• Old New York suffers the death of classic restaurant Café des Artistes after money and union woes.
• Restaurant: Kajitsu offers vegan Japanese fare in the East Village.
• New York's dining calendar.

Photo: lepiaf.geo, Flickr

• Seattle-area blueberry u-picks are overrun with "a bazillion berries."
• A look into David O'Reilly's Oregon wines, and love for his $9 Corvidae 2008 Mirth Chardonnay.
• The city's cocktail scene, plus a recipe for Sake Sangria.
• Adios Juan Valdez! The coffee man moved out of Seattle in July.
• Hmm ... is organic food really tastier than the alternative? A new study challenges the claim.
• Some travel to Europe for history, art and fine dining, while others backpack their way to vacations as farm hands.
• Restaurants: Capitol Hill's Barrio dishes decent food, while Ravenna's Pair boasts beautiful sliders.
• Recipes: Spicy Baby Back Ribs with Orange Glaze, Cool Summer Garlic-Lily Soup with Almond Pesto, White Gazpacho with Almonds and Grapes, Seafood Kebabs with Zucchini and Yellow Squash Rice, Garlic Shrimp with Unripe Mango Curry, Any Fruit Coffee Cake and Pollo Con Naranjas, Grilled Tomato Sandwiches with Blue Cheese Spread, and Mesclun Salad Pizette with Peaches and Pecans