Tim Foolery

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IPNC Day 1 

Friday of IPNC we were off campus and visited Coeur de Terre in the McMinnville AVA. After quick breakfast (pain au Chocolat and bacon make me happy) and a slightly lost bus driver, we made it to the vineyard.

We were greeted by Scott and Lisa and served a lovely Pinot Gris to start.  After a quick discussion on harvest, mildew and soil, which included a hole dug to show the different layers, we moved inside to talk about “Earth, Wind and Sky: Ingredients of a Great Site for Pinot Noir.”

Checking Out The Different Soil Levels at Coeur de Terre

Checking Out The Different Soil Levels at Coeur de Terre

Grapes at Coeur de Terre are coming along nicely. Harvest should be in mid-September.

Grapes at Coeur de Terre are coming along nicely. Harvest should be in mid-September.

Enjoying some Pinot Gris in the vineyard

Enjoying some Pinot Gris in the vineyard

Earth, Wind and Sky: Ingredients of a Great Site for Pinot Noir

Earth, Wind and Sky: Ingredients of a Great Site for Pinot Noir

Earth, Wind and Sky: Ingredients of a Great Site for Pinot Noir

Earth, Wind and Sky: Ingredients of a Great Site for Pinot Noir

Post Seminar Tasting Notes - Some people say I have serial killer handwriting...

Post Seminar Tasting Notes – Some people say I have serial killer handwriting…

We then moved back out side for some rosé and lovely appetizers. We socialized with Scott and Lisa, their two big dogs and our fellow IPNC Patrons before moving back inside for our lunch.

Chef Dustin Clark from Besaw’s prepared us a great meal.

Vineyard Lunch Menu

Beef Tartare

Beef Tartare Close Up

Beef Tartare Close Up

Red Wine Braised Squid

Fennel Roasted Porchetta

Honey Panna Cotta

We ended the meal with some impulse purchases – who doesn’t need a couple magnums, right?

We returned to campus, without getting list this time and enjoyed the Reislings and Ceviche tasting in the academic quad of my alma mater.  There were a dozen or so wineries pouring Reislings and one was serving our of a little kiddie pool.  After this long day we needed a nap.

Kiddie Pool Full of Reisling

The afternoon tastings were in another quad on campus.  We reconnected with some old IPNC friends during the informal tasting session.  It was hot, so we weren’t really feeling the wines, but we were enjoying the conversation and sense of community.  After the afternoon tasting we headed to the Grand Dinner.

Green Bean Salad with Marscarpone

Confit rabbit crepinette

Venison with goat cheese soufflé and picked garlic scapes

I didn’t snap a picture of dessert because it was just a cupcake. Yes, just a cupcake with a birthday candle.  We celebrated IPNC’s 30th Birthday ensemble.

All in all our first day at IPNC was a winner this year.   Check out #IPNC for other photos from the revelers.


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