For nearly 30 years Oregon’s Le Cadeau Vineyard has been producing amazing wines, cultivating a loyal audience and earning worldwide attention for their grapes and wine rosters.

Founders Deb and Tom Mortimer
The founders, Deb and Tom Mortimer, will tell you the secret to great wine isn’t a secret at all. It’s actually quite obvious and staring everyone in the face. It’s the grapes. Respecting the grapes and carefully protecting and supporting their process; it’s the difference between mediocre wine and the excellent wine that they strive to produce year after year.
They grew from six acres to sixteen, and planted Pommard, Dijon clones 667, 777, 113, and 115, Mariafeld (a Swiss Pinot Noir clone) starting on the south slope of Parrett Mountain, in the Chehalem Mountains AVA.
From the beginning, Le Cadeau’s location produced noticeable magic. Vibrant aromatics. Intense fruit forward flavors with glimmers of spice and earthiness usually not often found in young Pinot Noir wines.
Le Cadeau Vineyard
Find Le Cadeau Vineyard on the southern tip of Parrett Mountain near Newberg, Oregon, in the Chehalem Mountains AVA.
The 16-acre vineyard benefits from high-elevation (610’ – 725’) developed and planted with one focus – growing distinct and complex Pinot Noir.
The vineyard delivers based on a combination of soils: Jory, Nekia, and Witzel soil (a very shallow, broken basalt). On the East side, a cross between Jory and Willakenzie.
One of the wines tasted today, Merci Pinot Noir – comes from an assortment of new plantings of heirloom clones, including Mt. Eden, Calera, Swan and Jackson.
Le Cadeau Wines

2018 Merci Reserve Pinot Noir
2018 Merci Reserve Pinot Noir
From Winemaker Jim Sanders, it’s a blessing in the bottle, or as they’ve said a ‘Merci’ thank you. After a taste, with a grin on your face you might say the same as you pour your second sip.
Ruby in the glass. Red currant, red plum, blue berry, peach, orange peel on the nose. White pepper, vanilla, boysenberry. Nice, velvety medium body with medium tannin and a very pleasant finish. Perfectly paired with lamb, turkey, roasted chicken.
Blanc de Noir 2017
Winemaker Steve Ryan and his team produced a classic representation of Blanc de Noir, minimizing skin contact, fermenting in both Stainless steel and French oak.
The result is a very drinkable potion. Subtle apricot with pronounced pear on the nose. Green apple, lemon zest, pasty and flirty touch of cherry on the finish. Pair it with garden salad, light appetizers, even a light chicken dish.
Le Cadeau Wine Club
Wine club membership has three level: Platinum, Gold, Silver with tiers that include discounts per shipment, access to limited releases, invites to events and parties, and complimentary tastings at the Dundee location.
Learn more about the Le Cadeau Wine club membership here
Visit Le Cadeau
Located on Highway 99W in Dundee, just 45 minutes from Portland and 30 minutes away from their vineyard, off-site tasting room is inside The Dundee hotel.
1326 N Hwy 99W, Suite 101
Dundee, OR 97115
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LA Loves “Taste of a Kiss” with World’s #1 limoncello Pallini
“Taste of a Kiss” World’s #1 limoncello Pallini Celebrates 150 Years
Pallini Limoncello, the world’s #1 limoncello, proudly announces the launch of its new global campaign, “Taste of a Kiss.” Timed to coincide with the brand’s 150th anniversary, this sensory-led campaign invites consumers to rediscover the magic of limoncello – crafted with passion, kissed by the Amalfi sun, created for both timeless enjoyment and modern mixology.
The campaign’s creative centerpiece, “What Does a Kiss Taste Like,” will run throughout 2025 and will be brought to life through digital storytelling, influencer collaborations, and curated lifestyle content that celebrates Italian passion and flavor.
Pallini, founded in 1875, remains a proudly family-owned company and is now led by CEO Micaela Pallini, a fifth-generation member of the founding family. With more than 15 years at the company, she previously served as Director and Head of Production. Micaela, who holds a Doctoral Degree in Chemistry, is the first woman to lead the company and is honored to guide Pallini through this historic milestone.
“This campaign is a love letter to our Italian roots,”
Micaela Pallini
“It reflects everything Pallini stands for – joy, beauty, togetherness, and timeless taste. Sharing our 150th anniversary as the world’s leading limoncello is both humbling and exhilarating.” The campaign was developed by Luther DSGN, a rising Rome-based agency known for its creative expertise in lifestyle branding, visual storytelling, and experiential design.
At the heart of the campaign is the Pallini Spritz—now among the top three spritz-style cocktails served in the U.S. Elegant, light, and refreshingly simple (3 parts Prosecco, 2 parts Pallini, 1 part water, served over ice in a large wine glass), the cocktail is quickly becoming a seasonal favorite across bars, rooftops, and at-home occasions. Pallini is supporting this momentum with retail cross-merchandising initiatives, encouraging consumers to bring the spritz ritual home.
Pallini Limoncello is distributed across the U.S. by Lucas Bols, the Dutch spirits company known for nurturing heritage cocktail brands. “Pallini is a rare brand that blends craftsmanship, legacy, and modern appeal,” said Brett Dunne, Managing Director, USA and Canada, The Lucas Bols Company. “We’re excited to help expand its reach across the U.S., bringing the spirit of the Amalfi Coast to American consumers and bartenders.”
Pallini Limoncello is available nationwide in fine wine and spirits retailers, as well as leading bars and restaurants across the U.S.
Sports beverage LA needs, but with a kick: Vodkade the Ultimate Canned Vodka Cocktail
Tastes like a sports beverage , but with a kick: Vodkade the Ultimate Canned Vodka Cocktail
There’s a new contender in the adult beverage game, and it’s already claiming victory. Meet Vodkade, the first-of-its-kind, hand-crafted, canned vodka cocktail made for those who don’t just play — they play to win at fun.
Born from the idea of creating a cocktail that tastes like a sports beverage — but with a kick — it’s the ultimate fusion of refreshment and bold flavor. Made with a proprietary recipe using crisp, high-quality vodka and natural fruit flavors, delivering a smooth, invigorating taste experience that keeps your competitive spirit sharp and your social game even sharper.
Popularity of Cocktail in a Can
Canned cocktails have surged in popularity due to their convenience, quality, and evolving consumer preferences.
As more people seek premium, bar-quality drinks without the hassle of mixing, canned cocktails offer a ready-to-drink solution that’s portable, consistent, and often crafted with real spirits and natural ingredients. Their sleek packaging suits outdoor events, beach days, and casual gatherings—no bartending skills needed.
Additionally, the rise of health-conscious drinking has led to options with lower sugar, fewer calories, and clean labels. With innovative flavors and better branding, canned cocktails meet the modern demand for ease, taste, and lifestyle alignment—all in a pop-top can.
Whether you’re rallying on the court, soaking up the sun, or locked in a heated game night, this canned cocktail is here to match your energy.
Vodkade is available in four fan-favorite flavors:Fruit Punch, Lemon-Lime, Orange, and Berry Cherry
Available in four fan-favorite flavors (Fruit Punch, Lemon-Lime, Orange, and Berry Cherry), each sip brings a cool wave of nostalgia with a grown-up twist. Sold in a convenient four-pack and the Victory Pack, an eight-pack variety featuring two cans of each flavor.
Vodka in a can?
Vodka is ideal for canned cocktails because of its clean, neutral flavor, which makes it incredibly versatile and mixable.
It acts as a blank canvas, allowing other ingredients—like fruit juices, herbs, or sparkling mixers—to shine without clashing. This neutrality also ensures a smooth, consistent taste across a wide range of flavor profiles, from citrusy spritzes to bold berry blends.
Vodka’s light body and high mixability appeal to a broad audience, making it a go-to base for refreshing, easy-to-enjoy drinks. Plus, it’s shelf-stable and blends well with carbonated elements, making it perfect for the convenience and portability of a can.
Now available at liquor stores and major retailers across the Midwest in Illinois, Missouri, and Iowa, with plans to expand into other United States markets in summer 2025.
Currently distributed across Missouri, Illinois, and Iowa by distribution partners including Grey Eagle Distributors, Krey Distributing Company, H.W. Herrell Distributing Company, Lohr Distributing Company, Donnewald Distributing Company, Doll Distributing, Kabrick Distributing, and Fahr Distributing.
Learn more at www.vodkade.com or on socials at @Vodkade_cocktails on Instagram and @Vodkade on Facebook.
About Vodkade
Vodkade is a canned cocktail beverage made with a proprietary blend of vodka and natural fruit flavors.
Designed for those who live to play and play to win, Vodkade combines the bold refreshment of a sports drink with a kick.
Vodkade is distributed across Missouri, Illinois, and Iowa by distribution partners including Grey Eagle Distributors, Krey Distributing Company, H.W. Herrell Distributing Company, Lohr Distributing Company, Donnewald Distributing Company, Doll Distributing, Kabrick Distributing, and Fahr Distributing.
It’s crafted for champions of good times everywhere. More information can be found at www.vodkade.com.
Vodkade encourages fun seekers to drink responsibly.
City of Angels Food Wine: A World-Class Culinary Celebration at Vibiana in Downtown Los Angeles Featuring 36 All-Star Chefs, Coming July 2025
City of Angels Food Wine: A World-Class Culinary Celebration at Vibiana in Downtown Los Angeles Featuring 36 All-Star Chefs, Coming July 2025
Southern California is poised for a landmark moment as Event Founder Shelby Russell and Culinary Host & Partner Neal Fraser proudly present L.A.’s newest world-class culinary festival, the inaugural City of Angels Food & Wine featuring an exceptional lineup of 36 Best Chefs taking place at the historic Vibiana in Downtown Los Angeles!

Franklin Becker, Photo Credit: Courtesy of City of Angels Food & Wine
Opening Night on Friday, July 25, 2025
Grand Tasting on Saturday, July 26, 2025
Set in Downtown L.A., home to some of the country’s most innovative dining experiences, a spectacular two-night strolling festival with Opening Night on Friday, July 25, 2025, and the Grand Tasting on Saturday, July 26, 2025.
Each evening will bring together the industry’s top tastemakers and 1,000 culinary and beverage connoisseurs to celebrate an all-star lineup of 18 Top Chefs and restaurants, spectacular wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.

Chef Lindsay Autry; Courtesy of City of Angels Food & Wine
City of Angels Food & Wine will take place at Vibiana in Downtown Los Angeles, a vibrant, diverse culinary hub renowned for its cutting-edge cuisine and cultural richness.
Housed in a magnificently restored 19th-century cathedral, Vibiana is one of the city’s most iconic event venues, blending historic grandeur with modern sophistication.
As one of the nation’s most dynamic food destinations, Downtown Los Angeles offers the perfect backdrop for Southern California’s premier world-class culinary festival, where innovation, tradition, and flavor converge in an unforgettable celebration.

Chef Jonathon Sawyer; Courtesy of City of Angels Food & Wine

City Of Angels Chefs, Courtesy of City of Angels Food & Wine
The inaugural City of Angels Food & Wine will feature an extraordinary lineup of 36 of the Best Chefs representing Los Angeles, Anaheim, Pasadena, Santa Monica, West Hollywood, Chicago, Palm Beach, New York, and Mexico. This exemplary event promises to be a spectacular showcase of culinary excellence.
All-Star Chef Lineup includes:
Event Host Chef Neal Fraser: Redbird, Vibiana – Downtown Los Angeles, CA
Chef Vartan Abgaryan: Momed – Los Angeles, CA
Chef Govind Armstrong: Post & Beam, The Lobster, 8 oz. Burger Bar – Los Angeles, CA
Chef Lindsay Autry: Honeybelle – Palm Beach, FL
Chef Franklin Becker: Point Seven – New York, NY
Chef Giberto Cetina: Holbox, Chichen Itza – Los Angeles, CA
Chef Josiah Citrin: Mélisse, Citrin, Charcoal Venice, Dear John’s, Openair, Augie’s on Main – Los Angeles, CA
Chef Tolu Eros: ILE LA – Los Angeles, CA
Chef Ben Ford: Ford’s Filling Station, Galerie – Los Angeles, CA
Chef Jeffray Gardner: Marsatta Chocolate – Old Town Torrance, CA
Chef Joel Hammond: Uchi West Hollywood – Los Angeles, CA
Chef Katianna Hong & Chef John Hong: Yangban – Los Angeles, CA
Chef Jessica Koslow: Sqirl – Los Angeles, CA
Chef Vivian Ku: Pine & Crane, Joy – Los Angeles, CA
Chef Donnie Masterton: The Restaurant @ Sollano 16 – San Miguel de Allende, Mexico
Lord Maynard Llera: Kuya Lord – Los Angeles, CA
Chef Raphael Lunetta: Lunetta – Los Angeles, CA
Chef Sergio Ortego: Bontanica – Los Angeles, CA
Chef Dylan Patel: avec – Chicago, IL
Chef Michael Reed: Poppy & Seed, Poppy + Rose – Anaheim, Los Angeles, CA
Chef Andreas Roller: Jonathan Club – Los Angeles, CA
Chef Steve Samson: Rossoblu, Superfine – Los Angeles, CA
Chef Jonathon Sawyer: Kindling – Chicago, IL
Chef Warren Schwartz: Magpies Softserve – Los Angeles, CA
Chef Shannon Swindle: Funke, Felix Trattoria – Los Angeles, CA
Chef Jimmy Shaw: Loteria Grill – Los Angeles, CA
Chef Kris Tominaga: Manuela – Los Angeles, CA
Chef Bret Thompson: Pez Coastal Kitchen – Pasadena, CA
Chef Niki Vahle & Anna Sonenshein: Little Fish – Los Angeles, CA
Chef Marcel Vigneron: Lemon Grove – Los Angeles, CA

City of Angeles Food Wine
This year’s City of Angels Food & Wine event beneficiary is St. Vincent Meals on Wheels, whose mission is to prepare and deliver nutritious meals to homebound seniors and other vulnerable residents across Los Angeles, regardless of age, illness, disability, race, religion, or ability to pay. St. Vincent Meals on Wheelsdelivers over 100,000 meals each month to seniors at risk of hunger and stands on the front lines for the homebound and vulnerable throughout L.A. County, especially during emergencies like the recent Los Angeles wildfires, providing nutritious meals, shelf-stable food, wellness checks, and even pet food. More than 250,000 seniors in Los Angeles face food insecurity, and many of them are isolated and homebound. For these individuals, St. Vincent Meals on Wheels is a lifeline.
This year’s Partners include Delta Air Lines as the official Airline, Chef Works as the official Hospitality Apparel, IceBulb as the official Ice Supplier, Waterboy as the official Hydration, and Vibiana as the official Event Venue.
Ticket Information: The Inaugural City of Angels Food & Wine will take place on Friday, July 25th, 2025, and Saturday, July 26th, 2025, and this is a 21+ event. A DELTA VIP Early Entry Pass will be held from 6:00 pm to 7:00 pm and Regular Admission will be from 7:00 pm to 10:00 pm. Tickets are on sale starting Wednesday, May 14, 2025. For more information on the City of Angels Food & Wine, please visit www.CityofAngelsFW.com.
Transportation and Parking: Guests are strongly encouraged to utilize professional car services, such as Lyft, as alcoholic beverages will be served at the event. Self-parking is conveniently available in a Joe’s Parking Structure across the street from Vibiana.
Follow City of Angels Food & Wine for the latest updates on:
Facebook: @cityofangelsfoodandwine
Instagram: @cityofangels_foodandwine
City of Angels Food & Wine
Vibiana
214 Main St.
Los Angeles, CA 90012
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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Oregon Wine shares a Tasty, New Release, with Winemaker Aaron Lieberman from Iris Vineyards
Oregon Wine shares a Tasty, New Release, with Winemaker Aaron Lieberman from Iris Vineyards
Sure, Oregon Wine is world-famous for its Pinot Noir. And rightly so, as the area produces incredible expressions of the varietal. But that’s not all they can do.
Award-winning winemaker Aaron Lieberman wants the world to taste and discover all of the incredible wines from the area including Iris Vineyards’s new Pinot Gris which has won acclaim several years in a row.
Today, Winemaker Aaron Lieberman from Iris Vineyards sits down over zoom to talk about his inspirations, his favorite wines, food pairings and what’s next for Oregon Wine.
The conversation has been edited for length and clarity. Find the whole conversation on our YouTube channel.
There’s so much to go over with you because you’re in a great area of Oregon.
Last year we had the privilege of covering the 2022 McMinnville Wine Classic, your Pinot Gris won Best in Show and Best White varietal.
According to press announcements it’s the first time ever for a Pinot Gris. What was it about that bottle and that year that brought you so much acclaim?
The vintage we won that on was the 2020, and I think our Pinot Gris is fairly consistent. So I actually personally felt that the 2021 vintage was better than the 2020. What I think is going on there is that in our growing area Southwest of Eugene we have our vineyard in what’s called the Lorane Valley. We’re a relatively high elevation vineyard compared to the rest of the Willamette Valley. We get a lot more hang time on our Pinot Gris, which allows more flavor development and preservation of acidity, as well as slower and lower accumulation of sugar.
So we ended up with a higher acid, lower alcohol wine that’s very expressive in terms of fruit flavors.
I wanna let our audience know a little bit about your background and what brought you to where you are today. Your education in soil and winemaking, but I hope you’ll touch on your Peace Corps time, and your work in Guatemala with soil education.
As I was finishing up my Bachelor’s Degree at Oregon State University, I became involved with a couple of different grad students, helping them with their research projects, basically. At the beginning of my junior year [I had already] switched my major from Pre-Vet to Crop and Soil Science.
So the projects I was working on with these grad students involved soil research. One of these grad students had been in the Peace Corps and talked about it frequently and also had a professor who had been in the Peace Corps. They both inspired me to look into it and do it.
I ended up going to Guatemala. The project I worked on was called Corn and Bean Seed Improvement and Post Harvest Management. We were trying to counteract the invasion of commercial corn seed into Guatemala and Latin America. It’s replacing the land raise varietals or the traditional varietals of corn. We were working with those traditional varietals to improve their performance in the field by selecting the plants that were growing well and were the most disease resistant.
The program started four years before I got to Guatemala, so I was the third volunteer and we were really showing some really good results.
Something I love about winemaking is such a mix of science and magic, or science and artistry. And it sounds like science is very strong with your background and the magic that you bring to the bottle.
Yes, I would agree with that.
So let’s switch back from Guatemala. You’ve got some great soil types. Let’s talk about how you use the soils in your region to bring such delicious flavor, characteristics and aromas.
In our vineyard, we do have some Jory soils, and I think most people who know about the Willamette Valley know that Jory is the preferred soil in the region particularly for Pinot Noir.
Our vineyard is dominated by Bellpine soil. Bellpine is kind of an analog of Jory, but it’s formed in sedimentary rock rather than basaltic rock or volcanic rock. So there’s some significant differences in the chemical makeup of the soil that contributes to the flavor difference in our Pinot Gris compared to some others.
The last time I visited, what I heard overwhelmingly from the winemakers is you have to be okay with inconsistency year after year.
I want my wines to represent the area that they’re from and the varietal from which they’re made and different weather during each growing season as part of that representation.
So based on the weather and the level of ripeness of the fruit and what we’re tasting in the grapes before we bring them in, we will make some adjustments to how we do the vinification to try to push it in one direction or another, to be at least somewhat consistent.
Let’s talk about the wines themselves.
Let’s start with the Pinot Gris. The comment I hear the most is white peach. That’s new. I usually hear pear, red apple peel, quite a bit of citrus.
Commonly I get stone fruit comments on our Chardonnay. Whether it’s our still Chardonnay or our Blanc de Blanc.
Then there’s the Brut Rose, the Pinot Noir 2021, the House Red Blend. A lot of people will remember 2020 and how that vintage went for us. I refer to that year as the worst year of my life.
Let’s talk a little bit about what made it such a bad year.
We had beautiful weather during bloom. I started to feel like it was going to be a really great vintage. We’re seeing a really modest crop load and smallish berries, which leads to more fruit forward. Right around Labor Day, the major fires started. Smoke came into the valley for about two weeks which was extremely disheartening.
In the Willamette Valley that was really our first experience with that level of damage to the fruit. So a lot of people were scrambling, worried, and ultimately didn’t produce Pinot Noir in 2020.
We made less than we had planned. We applied some techniques to mitigate the smoke effect.
Can we talk about what you did to mitigate?
Well, there are two things that helped the most. One, we sent some grapes to California to go through a process called flash. It’s a kind of thermovinification method where the must is heated to 80 degrees celsius and then pumped into a vacuum chamber that boils at a much lower temperature. The water and the skins of the grapes “flashes” to steam in the the vacuum chamber. That steam carries away a lot of bad things. Those things are responsible for the bulk of the smoke effect that you might find in a wine.
Then following vintage and some aging, we did some reverse osmosis to remove the smoke effect from the rest of our wine.
At the tail end of vintage, I had surgery for appendicitis. As I was about recovered from that, I got covid right at the end of 2020.
Fortunately ’21 and ’22 were very similar to 2020 and how the vintage started and ended up, we had some really beautiful fruit and beautiful wines. I’m really excited about ’22 based on what we have in barrel right now.
Some people approach wine from a food and wine pairing point of view. I’m not sure if you are a chef or a home cook, but do you have any suggestions for great food pairings for some of your bottles?
I think with our Pinot Gris, I really enjoy seafood.
It’s really good with salad. Brut Rose, I always say if you’re making a dinner and you’re not quite sure what wine to serve with your dinners sparkling wine is always a a crowd pleaser. It’ll go with dishes from salad to steak or pizza. The acidity of sparkling wines makes them really versatile in any kind of food. Fatty foods in particular pair well with more acidic wines, kind of a palette cleansing.
For our Pinot Noir, traditional pairings like salmon and chicken.
When you’re going through a year, from growth to harvest, what are the traits or elements that get you excited saying it’s gonna be a good year?
Last spring we had a couple of fairly severe frosts after bud break and it was an interesting year because of that. We ended up, to everyone’s surprise, with a vintage that was quite nice and yields that were not really affected by the frost. The vines bounced back with their secondary and tertiary buds set fruit, set a really good crop. We got a nice batch of wine out of it.
If we get into harvest in the rainy season, sometimes your hand is forced and the grapes start to get ripe, the skin softens an they become more susceptible to botrytis and other bad things that you don’t want.
But ’22 was nice. We weren’t really forced right up until the end. Around October 20, we had the first big rainstorm come in. 20% of our fruit still hanging. We brought most of it in before that big rain.
But I think we had really good ripeness even at that point.
You’ve been doing in-person and zoom wine tastings, do you have a favorite part of that wine tasting process?
My favorite part, without a doubt, is just when I see somebody tasting my wine and the look on their face shows me that they’re really enjoying it. That’s a big reason why I’m in this industry, what we do makes people happy.
Do you have a certain memory of including either your wine or someone else’s wine in a great celebration?
Several memories. My father and I had a wine business of our own from 2002 to 2015. [A few years in] we had a celebration at a steakhouse in Portland. I ordered a Puligny Montrachet off the menu. I still remember that wine quite vividly and how impressive it was. That changed my mind about chardonnay in some ways.
In Oregon, there’s a lot more chardonnay coming out of the Willamette Valley now is a good thing, but it’s still been an uphill battle for producers to get that chardonnay wine passed the gatekeepers, the distributors.
You go to a distributor and they’re like, “Everybody drinks California Chardonnay or white burgundy. They don’t know about Oregon Chardonnay. And when you say Willamette Valley, everybody thinks Pinot Noir, which is great. But we’ve kind of pigeonholed ourselves with that. There are a lot of other nice things that can come out of this valley like Pinot Gris and Chardonnay. So we have some work to do on the marketing and publicity to let people know.
Any lessons your winemaking team has learned this past vintage that you can share?
I think that happens every year. Let’s not assume that I know everything because I learn stuff every year as well.
One of the things that I really stress with people who are working for me during harvest, is the importance of fermentation temperature.
It’s with white wine, with aromatic whites in particular. You really have to keep the temperature under control. Yeast likes to get hot and ferment fast, so you have to keep those ferments cool, whatever the method is if you’re in stainless with jacketed tanks or if you’re in barrel and you’re taking the barrels outside at night or wetting them down to keep the temperature down. It’s super, super important.
With the white wines, you get a temperature or a fermentation that’s too hot and you end up with a wine that’s like generic white wine. It doesn’t have varietal character left in it, that’s something I stress a lot.
Then when you talk about red wines, the style of red wine that you’re making is so dependent on a lot of things, but temperature is a big thing. So if you do a cool ferment on a red wine, you’re going to have a red wine that’s fruit forward and aromatic, but it’s not going to be very extracted. It’s not gonna have a big tannic backbone to it. In that way it would be out of balance.
Like with our Willamette Valley Pinot Noir, we do a couple of different fermentation methods that end up having different peak fermentation temperatures and then we blend them together to get a wine that is crowd pleasing, easy balanced. So one of my big things is temperature.
Are there any topics in winemaking that you wish got more attention?
The fact that I don’t do this alone. If I didn’t have a team behind me doing the right thing and supporting production in the winery, starting with our vineyard and our vineyard manager, who is amazing, grows amazing fruit, all the way through to the marketing team selling the wine or promoting the wine and the sales team selling the wine. I think it’s really important for people to understand that it’s really a team effort. I’m the winemaker, I get the publicity, I get the recognition but there’s no way I could do it by myself.
I’m sure you talk to young winemakers all the time. Is there one huge piece of advice you would give a young winemaker from all your experience?
A big thing would be, and I’ve made this mistake when I was a young winemaker, if you’re about to do something to a wine and you think you know what you’re doing, but you’ve never done it before, make a phone call.
Ask another winemaker that maybe has had the experience and has done that. You’ve got a 5,000 gallon tank of wine and you’re gonna do some kind of adjustment that you’ve never done before. Get some information first.
Building network, building community, reaching out to those with either more experience or more diverse experience.
Yes. And in most wine regions, it is a community and people are happy to share their information to help the next guy out. Because ultimately, if we’re all making really good wine in the Willamette Valley, that enhances our reputation as a region. So I think it would be a big mistake for us not to share information.
Let’s talk about where people can find more information.
On Iris Vineyards website and social media. Our website is IrisVineyards.com and our handle on every social site is @IrisVineyards.
So thank you again for your time, and it was, it was great to have this conversation.
Thank you, Joe. I really appreciate your time.
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LA Heartbreak: “Goodbye Pies” for Valentine’s Day with Pizza Hut delivering Spicy News in a Sweet Way
LA Heartbreak: “Goodbye Pies” for Valentine’s Day with Pizza Hut delivering Spicy News in a Sweet Way
Pizza Hut announces a new Valentine’s Day offering, “Goodbye Pies” with the launch of its new sweet yet spicy Hot Honey pizza.
There’s a misconception that breakups don’t happen around Valentine’s Day, but research shows it’s actually a holiday centered around the most heartbreak with 45% of people agreeing it’s better to do the deed right before the holiday itself*.
There’s even a phenomenon called ‘Red Tuesday’, which is the Tuesday before Valentine’s Day, where people break up most often in the year.**
That’s why starting this Red Tuesday, February 6, through Valentine’s Day, Pizza Hut is launching new, limited-edition Hot Honey “Goodbye Pies” to help deliver spicy news in a sweet way for FREE.
By sending a Goodbye Pie, Pizza Hut will help you break up with your significant other by delivering a personalized, simple message on custom packaging with a sweet and spicy Hot Honey pizza to ease the pain.
The custom Goodbye Pie pizza boxes also leave a space on the top for the break-upper’s name to be added.
To submit for a chance to send a free Goodbye Pie, simply visit GoodbyePies.com starting February 6 to ditch that awkward break-up convo and send a pizza instead.
This offer will be available through February 14 at select locations in the three major U.S. cities notorious for heartbreaks – NYC, Chicago and Miami, while supplies last. Not available in your city?
The website above can also be used to request Pizza Hut instead write a breakup text for you to send, along with a link to a gift card for your future-ex to redeem a free Hot Honey pizza. Limited quantities only available during this limited time.***
“The rising popularity of the sweet-heat flavor profile has led to Hot Honey becoming the most requested test item by our team members and we are thrilled to have it as the newest addition to our menu,” shared Lindsay Morgan, Chief Marketing Officer at Pizza Hut.
“With the launch of Goodbye Pies, we are bringing that perfect blend of sweet and heat experience to real life, delivering spicy news in the sweetest way for Valentine’s Day.”
Pizza Hut’s Hot Honey Pizza and Wings can be found nationwide at participating Pizza Hut locations starting at $11.99 for a medium pizza and $5.99 for 6 count boneless wings. Pricing and participation may vary.
- Hot Honey Pizza: Featuring a pizza crust topped with marinara sauce, a generous layer of cheese, classic pepperoni, a hot honey drizzle made with real honey infused with chili peppers and crispy cupped pepperoni, balancing the honey’s sweet heat with the savory-salty taste of the pepperoni. The crisp pepperoni cups are ideally shaped to hold the hot honey drizzle.
- Hot Honey Wings: Available in both bone-in and boneless versions, these wings are coated in Hot Honey and double-dipped in sensational sweet heat flavors.
This new Hot Honey innovation will be spotlighted in a new Pizza Hut campaign, titled “Pizza wHut!?” which will roll out nationally in February bringing to life Pizza Hut’s commitment to flavor innovation as the brand continues to reinvent and perfect everyone’s favorites with new and craveable flavors.
Visit PizzaHut.com for more information.
*According to YouGov.com poll.
**Described on The-Sun.com.
*** AVAILABLE FIRST-COME, FIRST-SERVED, WHILE SUPPLIES LAST EACH DAY. QUANTITIES ARE LIMITED. Open to legal US residents physically residing in the 50 U.S. and D.C who are 18+ years of age. Offer Recipients must live in select zip codes in New York City, Chicago or Miami. Ends at 11:59:59 pm CT on 2/14/24, or when all available Incentives are claimed (whichever comes first). A minimum of 10 Goodbye Pie Incentives and 50 Breakup Text Offers are available each Incentive and Offer Period per Market. Limit one (1) Incentive and Offer per person and per household. Other restrictions apply.For Incentive and Offer Periods and a list of eligible Zip Codes and full Terms, visit www.goodbyepies.com/terms
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Venice’s THE BRIG celebrates its 70th anniversary on Sun Oct 22
Venice’s THE BRIG celebrates its 70th anniversary on Sun October 22 with a night of fun and specials
THE BRIG celebrates its 70th anniversary on Sunday, October 23, 2022, with 70-cent well drinks from 2:00-4:00 p.m.
Complimentary Brig Tattoos; Limited Edition Hats & Tee Shirt; All-Day/All-Night Bands & DJs
Venice’s THE BRIG celebrates its 70th anniversary on Sun Oct 22
THE BRIG, with longtime owners Dave and Patti Reiss (Reiss Co – Nueva, The Alibi Room & Vito’s Pizza); and Jared Meisler (Nueva, Roger Room, Bar Lubitsch, The Friend & The Little Friend)
In addition, THE BRIG will offer all guests complimentary BRIG tattoos by a local tattoo artist, and limited edition hats and tee shirts (as supply lasts).
As is expected at THE BRIG, guests can listen to the sounds from local bands and DJs, all day and all night, including THE BRIG Band; DJ Dred Foxx; DJ Illa; and DJ Jayvon. A portion of all proceeds from the Anniversary Party will benefit St. Joseph Center.
THE BRIG has been instrumental in the Los Angeles food truck explosion in the early 2000s with its parking lot serving as the launching space for several well known trucks. In commemoration of the anniversary, THE BRIG has organized food trucks operation from day to night, including the world-famous Kogi Truck.
Venice’s THE BRIG celebrates its 70th anniversary on Sun Oct 22
Babe Brandelli’s original THE BRIG, established in 1952, boasts a bohemian charm and charisma reflecting the neighborhood’s diverse spirit.
The iconic bar serves as the gateway to Los Angeles’ premier dining and shopping mecca in Venice, California. When travelers first glimpse THE BRIG’s iconic sign above the illustration of renowned Golden Globes boxer and former owner, “Babe” Brandelli, they know they have arrived in the heart of the Abbot Kinney district.
Once through the weathered door, guests are greeted by a refreshed mid-century interior, influenced by the popular modern stylings during the early years of “Babe” Brandelli’s Brig. At the rear of the bar is the entrance to an expansive patio, flanked by the famed Art Mortimer mural-with-in-a mural.
Venice’s THE BRIG celebrates its 70th anniversary on Sun Oct 22
THE BRIG is known for its popular MOJITOS menu, including SPICY with Havana Club Rum, Mint, Lime & Thai Bird Chili; MEZCAL with Mal Bien Mezcal, Mint & Lime; ABSINTHE with Pernod Absinthe, Mint & Lime.
HOUSE COCKTAILS include BANTAMWEIGHT with Passion Fruit, Aperol & Prosecco; KNOCK OUT with Vodka, Cucumber, Mint, Ginger & Crushed Ice; D0WN BY LAW with Rye Whisky, Fernet Branca & Angostura Bitters, Stirred and Served Up; SOUTHPAW with Reposado Tequila, Hibiscus, Mandarin, Averna, Served Tall & Over Ice; MAIN EVENT with Blanco Tequila, Ancho Chili, Pineapple, Lime, Served Tall & Over Ice; and SLUGGER with Bourbon, Baronjager Honey Liqueur, Lemon, Habanero Bitters, Stirred & Served on the Rocks.
Try the SHOT & BEER menu including “BABE” BRANDELLI with Bourbon + Rolling Rock Bottle; JULIO “EL CESAR” CHAVEZ with Tequila + Carta Blanca Bottle; RAY “BOOM BOOM” MANCINI with Ferrari (Half Fernet/Half Campari) + Peroni Bottle; JAMES “LIGHTS OUT” TOMEY with Elijah Craig + IPA Can; and “MARVELOUS” MARVIN HAGLER with Mezcal + Grapefruit Radler Can. (for a complete list, please visit THE BRIG’s online drink and spirits menu)
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