By:
Jeffrey M. Cohen, CMS, Wine Specialist
Second on the Left
Oregon Pinot Camp is a multi-day immersive experience filled with workshops, tastings and dinners in the Willamette Valley. It was set up very much like any summer camp. I was dropped off at my hotel, got settled, and the school buses were used to get us campers to each venue every day.
The first reception was held on the grounds of Sokol-Blosser. It was covered with white canopy display tents. There were about 50 tents that covered the cooking areas and buffets, and around 250 wines on display to taste, learn about and enjoy. We were given the opportunity to interact with winemakers and principals from 52 participating wineries. I teamed up with another club Somm for most of the evening. He was young in the field and enjoyed my insights and knowledge. We made a good team attacking all the wines and discussing each after every taste. Forty to fifty of the wines were labels we have offered at the Club before, so this was a great opportunity to refresh.
Each day we attended breakfasts at various vineyards, followed by the seminars. We studied soils — they literally dug out a trench about 20 feet deep and over 100 square feet. They talked us through 450 million years of soil and all of the geological happenings during that period: volcanoes, great floods, whirlwinds, and one of the layers of soils was said to originate in the Dakotas.
In other seminars, we covered farming practices and terroir. Winemakers explained to us why their vineyards were planted in certain ways and directions, mostly to account for maximum or minimal sun exposure depending on which varietal was growing. It also allowed Pinots and Chards to be harvested at different times because all the vineyards have few on staff. This allows the harvest to be done in steps, with Champagne-style grapes to be harvested last.
This was really a lot to absorb in a few days because every seminar ended in tastings, no matter if it was breakfast, lunch or dinner. The experts walked us through each tasting, including the different farming practices, soil, varietals, elevation and AVA’s.
On our last full day, we were tested blindly in groups. First was Pinots, then Chards, followed by other Whites — four sets of eight wines. Collectively our table did remarkably well.
Then at last came the grand gala, held in a Las Vegas-style tent. It covered all 35 tables, amassing about 400 people. On this night, the 3-liter and 6-liter bottles were flowing from the vineyard library who was gracious enough to share with all of us.
IT WAS TRULY A SPECIAL EVENING!
Reflecting back on this beautiful part of the country, “Second on the left.” You can ask me in person what that means the next time you see me at the Club. It was an amazing experience, with all that were involved talking 100 percent positively about each other.
Jeff
Jeffrey M. Cohen, CMS, is the Wine Specialist/Beverage Manager at The Clubs of Cordillera Ranch. He can be reached at jcohen@cordilleraranch.com and 210.677.9234.
