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	<title>The Taste of Oregon &#187; Wine</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>2010 Memorial Day Weekend Willamette Valley Wine Tour</title>
		<link>http://www.thetasteoforegon.com/2010/06/06/2010-memorial-day-weekend-willamette-valley-wine-tour/</link>
		<comments>http://www.thetasteoforegon.com/2010/06/06/2010-memorial-day-weekend-willamette-valley-wine-tour/#comments</comments>
		<pubDate>Sun, 06 Jun 2010 23:57:09 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Salmon]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=7531</guid>
		<description><![CDATA[Every year on the weekends around Memorial Day and Thanksgiving, vineyards and winemakers in the Willamette Valley invite the public to taste their latest wines in their cellars or tasting rooms. Many of these are boutique wineries that cannot operate tasting rooms year 'round, so this is your chance to discover newer and smaller producers.

Wine tasting ranks almost as high as outdoor activities in Oregon and it does get you out in nature, too, off the main roads and into the rolling hills of the vineyards.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/06/06/2010-memorial-day-weekend-willamette-valley-wine-tour/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Willamette Valley Vineyards Why I Love Oregon Pinot Noir Contest</title>
		<link>http://www.thetasteoforegon.com/2010/05/07/willamette-valley-vineyards-why-i-love-oregon-pinot-noir-contest/</link>
		<comments>http://www.thetasteoforegon.com/2010/05/07/willamette-valley-vineyards-why-i-love-oregon-pinot-noir-contest/#comments</comments>
		<pubDate>Fri, 07 May 2010 15:25:23 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Wine]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=6784</guid>
		<description><![CDATA[For those of you who love Oregon Pinot Noir but have never been here, now's your chance. One of our favorite wineries, Willamette Valley Vineyards, is sponsoring the "Why I Love Oregon Pinot Noir Contest".
All you have to do is tell them why you love Oregon Pinot Noir in approximately 100 words. The contest deadline is June 30. The writer of the best response, chosen by the winery staff, will win a trip for two to Oregon Wine Country. Read our blog post for a link to their contest.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/05/07/willamette-valley-vineyards-why-i-love-oregon-pinot-noir-contest/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>King Estate — A Jewel in Oregon’s Crown</title>
		<link>http://www.thetasteoforegon.com/2009/11/10/king-estate-%e2%80%94-a-jewel-in-oregon%e2%80%99s-crown/</link>
		<comments>http://www.thetasteoforegon.com/2009/11/10/king-estate-%e2%80%94-a-jewel-in-oregon%e2%80%99s-crown/#comments</comments>
		<pubDate>Wed, 11 Nov 2009 01:17:22 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Wine]]></category>
		<category><![CDATA[Pinot Gris]]></category>
		<category><![CDATA[Winery]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=1596</guid>
		<description><![CDATA[The beautiful rolling hills around the Lorane Valley south of Eugene may not be as well known outside of Oregon as the Willamette Valley to the north is, with its name made synonymous with the rise of Oregon Pinot Noir, but it’s the home of America’s leading producer of premium Pinot Gris, King Estate. 
Unlike a [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/11/10/king-estate-%e2%80%94-a-jewel-in-oregon%e2%80%99s-crown/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>The Stuff of Pork – These Little Piggies Are Full of Fall Flavor</title>
		<link>http://www.thetasteoforegon.com/2009/10/26/the-stuff-of-pork-%e2%80%93-these-little-piggies-are-full-of-fall-flavor/</link>
		<comments>http://www.thetasteoforegon.com/2009/10/26/the-stuff-of-pork-%e2%80%93-these-little-piggies-are-full-of-fall-flavor/#comments</comments>
		<pubDate>Mon, 26 Oct 2009 14:49:27 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[Apples]]></category>
		<category><![CDATA[Cider]]></category>
		<category><![CDATA[Onions]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=1352</guid>
		<description><![CDATA[My inspiration for this post was simply a desire to braise some pork in the wonderful cider from Wandering Aengus Ciderworks in Salem. I settled on combining some ingredients and methods from the recipe mentioned in the previous paragraph with another for Stuffed Pork Chops with Roasted Apples and Calvados from Saveur Magazine. Amazingly, all the ingredients came from Oregon.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/10/26/the-stuff-of-pork-%e2%80%93-these-little-piggies-are-full-of-fall-flavor/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vhat&#8217;s the Wurst Thing You Can Do with Seafood? Seafood Sausage</title>
		<link>http://www.thetasteoforegon.com/2009/10/19/vhats-the-wurst-thing-you-can-do-with-seafood-seafood-sausage/</link>
		<comments>http://www.thetasteoforegon.com/2009/10/19/vhats-the-wurst-thing-you-can-do-with-seafood-seafood-sausage/#comments</comments>
		<pubDate>Mon, 19 Oct 2009 20:36:52 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=935</guid>
		<description><![CDATA[My inspiration to make a seafood sausage came from a cookbook I purchased many years ago called Spa Food, by Edward J. Safdie, a beautiful pictorial book with recipes from The Sonoma Mission Inn. In there is a photo and recipe for their Seafood Sausage which is described as "a delicate sole mousse mixed with fresh herbs, diced seafood and sautéed greens." Other than the preparation method, that's all I needed to take off on my own. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/10/19/vhats-the-wurst-thing-you-can-do-with-seafood-seafood-sausage/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Crater Lake – A Feast for the Eyes, Sustenance for the Soul, and Palate-Pleasing Wild Food</title>
		<link>http://www.thetasteoforegon.com/2009/10/11/crater-lake-%e2%80%93-a-feast-for-the-eyes-sustenance-for-the-soul-and-palate-pleasing-wild-food/</link>
		<comments>http://www.thetasteoforegon.com/2009/10/11/crater-lake-%e2%80%93-a-feast-for-the-eyes-sustenance-for-the-soul-and-palate-pleasing-wild-food/#comments</comments>
		<pubDate>Sun, 11 Oct 2009 17:29:42 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Game]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Outdoors]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[Huckleberry]]></category>
		<category><![CDATA[Parks]]></category>
		<category><![CDATA[Pie]]></category>
		<category><![CDATA[Pinot Noir]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=778</guid>
		<description><![CDATA[Upon deciding to write an article about Crater Lake and the food we enjoyed there, I knew I wanted to locate some huckleberries, even though the season had just passed. I called D Loos, the produce manager at the Roth’s Vista Market here in Salem, to see if he could help. I told him I needed only a quart. D returned my call promptly and said I could have my huckleberries tomorrow afternoon. Great news! We’re having huckleberry pie this weekend. 

When I was notified that my prize had arrived, I ecstatically went to fetch them. (Note to self: Always ask the price when placing a special order. My pie filling was going to cost me $13.99 a pound. Ouch!)
]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/10/11/crater-lake-%e2%80%93-a-feast-for-the-eyes-sustenance-for-the-soul-and-palate-pleasing-wild-food/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Mozzarella Tarantella for &#8220;La Nozze di Foglie di Salvia&#8221;</title>
		<link>http://www.thetasteoforegon.com/2009/09/14/mozzarella-tarantella-for-la-nozze-di-foglie-di-salvia/</link>
		<comments>http://www.thetasteoforegon.com/2009/09/14/mozzarella-tarantella-for-la-nozze-di-foglie-di-salvia/#comments</comments>
		<pubDate>Tue, 15 Sep 2009 02:57:33 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Sage]]></category>
		<category><![CDATA[Sandwich]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=311</guid>
		<description><![CDATA[My "Sage and Mozzarella Sandwich" began to take shape quite a few years ago. I was thumbing through The Fine Art of Italian Cooking by Giuliano Bugialli. I became fascinated with a recipe titled Foglie di Salvia Ripieno or "little sage sandwiches." I imagined Catherine de' Medici serving these little packages at one of her repasts in France. And by the way, her personal chefs inspired the beginnings of French cuisine as we know it today. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/09/14/mozzarella-tarantella-for-la-nozze-di-foglie-di-salvia/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Fresh from the Ocean&#8230;to a Table near You: Rockfish en papillote</title>
		<link>http://www.thetasteoforegon.com/2009/09/08/at-the-oregon-coast-there-are-plenty-of-fish-in-the-ocean-the-trick-is-catching-them-and-then-deciding-how-to-cook-them/</link>
		<comments>http://www.thetasteoforegon.com/2009/09/08/at-the-oregon-coast-there-are-plenty-of-fish-in-the-ocean-the-trick-is-catching-them-and-then-deciding-how-to-cook-them/#comments</comments>
		<pubDate>Tue, 08 Sep 2009 05:45:23 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Outdoors]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[Fishing]]></category>
		<category><![CDATA[Garibaldi]]></category>
		<category><![CDATA[Jetty]]></category>
		<category><![CDATA[Rockfish]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=290</guid>
		<description><![CDATA[ 
The one thing that I quickly learned from Oregon natives after moving here is you can&#8217;t let the weather deter you. The weather in Salem or Portland can be nice and sunny, but by the time you get to the coast an hour to the west, it can be blustery and rainy. You just have [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/09/08/at-the-oregon-coast-there-are-plenty-of-fish-in-the-ocean-the-trick-is-catching-them-and-then-deciding-how-to-cook-them/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Oregon Is for Nuts! Hazelnuts</title>
		<link>http://www.thetasteoforegon.com/2009/08/23/oregon-is-for-nuts/</link>
		<comments>http://www.thetasteoforegon.com/2009/08/23/oregon-is-for-nuts/#comments</comments>
		<pubDate>Sun, 23 Aug 2009 12:44:57 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Nuts]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[Blue cheese]]></category>
		<category><![CDATA[Halibut]]></category>
		<category><![CDATA[Hazelnuts]]></category>
		<category><![CDATA[Pears]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=118</guid>
		<description><![CDATA[Some years ago The Commonwealth of Virginia launched a tourism slogan declaring “Virginia Is for Lovers.” With tongue in cheek and not to be outdone, Maryland promoted “Maryland Is for Crabs.” Since almost all the hazelnuts in the USA are grown in Oregon, one could infer that “Oregon Is for Nuts.” As a matter of fact, the noble hazelnut was declared the state nut in 1989. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/08/23/oregon-is-for-nuts/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Is There Such a Thing as a &#8220;Dull&#8221; Weekend in Oregon? Never!</title>
		<link>http://www.thetasteoforegon.com/2009/08/23/is-there-such-a-thing-as-a-dull-weekend-in-oregon-never/</link>
		<comments>http://www.thetasteoforegon.com/2009/08/23/is-there-such-a-thing-as-a-dull-weekend-in-oregon-never/#comments</comments>
		<pubDate>Sun, 23 Aug 2009 11:15:46 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Outdoors]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[Winery]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=145</guid>
		<description><![CDATA[When we first moved here from Baltimore more than 6 years ago, it was the middle of winter. In Oregon, that means days and days of drizzle. I think that December I counted 30 days of rain in a row. Don&#8217;t get me wrong. I&#8217;ll take 30 days of drizzle in the winter over stretches [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/08/23/is-there-such-a-thing-as-a-dull-weekend-in-oregon-never/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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