Wild Child Clones
Posted Wed, February 15, 2017 in All Posts
IN THE DECEMBER/JANUARY ISSUE OF THE SOMM JOURNAL, we touched on the subject of clonal massale (see page 83) and how the unsystematic planting of several clones in a single block is akin to wildflowers growing in a field. We wanted to engage with the folks at Ponzi Vineyards in Oregon’s Willamette Valley to see how the wines made from their clonal massale sites have progressed thanks to this technique. Winemaker Luisa Ponzi plants all of the estate Pinot Noir blocks with this method, allowing the clones to complement one another, with the idea that quality will prevail, along with superb...
The wines have arrived!
Ponzi wines have arrived in Denmark! The chefs are busy tasting through them and beginning to think about flavors and textures that will pair well.
What is New Nordic cuisine?
The core concepts behind the New Nordic Kitchen are using ingredients that taste of the terroir in which it is grown or caught. It’s all about great taste and flavors, combined with simplicity and a commitment to sustainability. These concepts are especially close to our hearts as wine producers and farmers of the land.
Announcing the Nordic Dinner
For the first time ever, budding chefs from Denmark’s famed Teknisk Skole Silkeborg culinary program join Ponzi Vineyards’ Culinary Director for two exclusive dinners that will intrigue and delight the senses. The collaboration of gastronomic proportions features seasonal Oregon ingredients shared through the New Nordic concepts of purity, simplicity and freshness.
Ponzi Team Celebration
Posted Thu, January 19, 2017 in All Posts
The Ponzi team celebrated 2016 accomplishments with an evening at Portland's Departure Restaurant atop The Nines Hotel. A delectable and colorful menu was prepared by local celebrity Chef Gregory Gourdet, who made a brief appearance at the dinner.