Coffee And Beer And Wine

If you happen to be fortunate enough to come to the Pacific Northwest, you will discover that we specialize in libations.

Coffee is a great drink. Those that think there is no difference between brands, and even specific products within brands, just don’t get it. There are coffees for the morning when you wake up. Coffees for mid-morning, lunch and mid-afternoon. One should stop drinking at about 3:00. Coffee should never be gulped down but enjoyed like a glass of wine. I hate to say it but the people in my region, including me, are coffee snobs. Yuban and Folgers are some sort of beverage but they are not real coffee. Goodness! Even Costco’s Kirkland brand is attributed to Starbucks.

Then there is beer! There’s a micro-brewery seemingly everywhere and for everyone. Debates about which brewery has the best process have been known to get heated more and more so as the evening wears on. I’ve been known to purchase a sampler tray at a micro-brew only to open my eyes wide when a tray of twenty or more 2 ounce samples is delivered. Oi! I did walk away but it wasn’t as adroitly as when I entered the establishment. We once visited a brewery with a national reputation in Central Oregon as a family. All the way through the personal tour my son and the brewmeister were talking about the fine points of chemistry when brewing a particularly “hoppy” batch. One time, while my daughter was in college and living at home, I happened into her room and found she was brewing a carboy of her favorite in her closet!

Ah yes! Then there is wine. We have several AVAs in the upper Willamette Valley. There are some particularly fine Pinot Noirs, Pinot Gris’ and Pinot Blanc and Pinot Rosé. We are known for Pinot wines. We are also quite good at Chardonnay varieties. It used to be, a few generations ago, that the hillsides were covered with timber that was harvested eventually to near extinction. Then the hillsides were filled with grain crops — wheat, barley, oats. In time the vineyards began to get planted in the rich red ground in the Dundee hills, although I believe the first vineyards were on relatively flat land. The terroir tortures the vines into exquisite harvests of grapes that are then lovingly and magically nurtured into some of the best wines in the world.

Not sure why I was inspired to write this. Maybe I should sell this post to the local Chambers of Commerce…

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