Tasting Notes: Wine — Farm to Fork

Farm to Fork founders Matthew Domingo and Erin Daugherty of Ashland have announced their 2012 Oregon Farmer-Centric Farm Dinner Series in which diners meet neighborhood farmers, food artisans, winemakers and chefs across tables set in fields.

I don't remember what I had for breakfast an hour ago, but I do recall my first Farm to Fork dinner two years ago that paired viognier, tempranillo and syrah with these courses: crunchy, white, spring radishes stuffed with chevre cheese and fresh herbs; chewy sourdough toasts topped with spiced carrot puree; earthy asparagus and mushroom soup; smoky New York roast on crispy potatoes with garlic sauce; creamy vanilla semifreddo with rhubarb compote and strawberries.

Hungry? Jump onto www.farmtoforkevents.com to learn more about the Farm to Fork Artisan Underground events, a rafting trip with shoreline gourmet wining and dining, as well as farm dinners, especially the Aug. 11 event at Suzanne Willow and Lanita Witt's Willow-Witt Ranch outside of Ashland.

Past Farm to Fork participates have included Chef Neil Clooney of Smithfields in Ashland, who created courses to go with Trium wine by Laura and Kurt Lotspeich of Talent. Others who received the spotlight in past seasons were Restoration Farms in Ashland, Weisinger's of Ashland Winery and Rogue Valley Brambles in Talent.

Dinners are by reservation only. Tickets start at $75 and include a five-course, locally sourced meal, three glasses of local wine and a tour of the host farm.

TASTED: Trium Wines received a bronze award in the SavorNW Wine competition for its 2006 Grower's Cuvee, a blend of merlot, cabernet sauvignon and cabernet franc ($26). The Talent tasting room, 7112 Rapp Lane, is open from 11 a.m. to 5:30 p.m. daily; call 541-535-4015. See http://savornw.com/winners/current for a list of winners.

— Janet Eastman

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