FOOD
Red Wine-Braised Beef Short Ribs
This red wine-braised beef is a study in patience and restraint. At Amaterra, chuck tail flap is seasoned a day in advance, seared until deeply caramelized, then slowly oven-braised in red wine with aromatics until fork-tender. The braising liquid is strained, reduced, and finished with butter and fresh herbs, creating a sauce that’s rich yet refined—comforting, but unmistakably wine-driven.
Braised Short Rib and Hand-cut Pappardelle
The plush dark fruit and warm spice in DANCIN's 2022 Sorella Barbera mirrors the richness of the braised short rib, while its natural acidity lifts the dish and keeps each bite balanced. Notes of black plum and subtle oak complement the savory sauce and fresh pasta, making this a seamless and comforting pairing from first sip to last bite.
Bar Exam
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NEWS / FEATURES
El Legado del Corazón
The legacy of the heart is within these vineyard stewards' stories
New Frontier
Central Oregon winegrowers petition for official status
Inclusion Served Here
Why Oregon wineries are embracing alcohol-free options
COMMENTARY
Vintage Care
What wine culture teaches us about showing up
Couples Therapy: Part Two
The next generation of couple-run wineries
Dry Spell
This winter's sunshine comes at a cost
