Way out west in Oregon, Harry Peterson-Nedry has been overseeing his Chehalem wines since 1990—back when most people looked at the lush, rolling, rain-soaked hills between Portland and the coast and shrugged their shoulders, popped their umbrellas and went about their business. A self-described science geek, he saw the possibilities, ran with it, and was among the trendsetters who've turned Oregon wines into an internationally known thing.
I used to drink seasonally: white wines in the summertime, reds in the winter. Over time, I noticed the white season getting longer. Wine isn’t like pants, after all: no white ones after Labor Day. But, among wine folk, there has long been a stigma attached to whites. They aren’t always taken as seriously as red wines, like whites are the party girl blondes to reds’ bookish brunettes. Luckily, this is changing.
A cow intestine stuffed with chamomile flowers. Chopped-up oak bark, packed into a farm animal’s skull. These may sound like a witch’s playbook, but they’re actually part of the preparations (“preps,” for short) required for biodynamic farming.