Tim Foolery

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IPNC Day Two: On Campus

After an amazing first full day at IPNC, Group A, of which we were a part, remained on campus. The breakfast on days one and two are pretty much identical – amazingly fresh berries and stone fruit (if you haven’t been to Oregon in berry season, you are missing out on one of life’s amazing pleasures), fresh buttery pastries, bacon or sausage, some yogurt, juice and coffee. Nothing terribly fancy, but delicious and nothing too wild that will destroy your palate before the tastings.

The main event is the Grand Seminar, where everyone who was off campus the day before goes to Linfield’s gym for a tasting seminar. This year’s seminar was Two Vineyards | Six Hands, which was an in-depth exploration of six wines from two vineyards. These wines were made especially for IPNC. We actually skipped this session. We decided to head off campus and grab breakfast with some local friends. We’ve had mixed results with the Grand Seminar – sometimes they are really great and other times they can drag on for way too long. Everyone we talked to said we missed out on a really great seminar this year.

After the Grand Seminar was the Lunch on the Lawn. This al fresco dining experience, like the Grand Dinner the night before it is a plated and served lunch where each table has a winemaker sharing a selection of wines they brought and the somms providing larger tastings (half glasses) of other wines from the library. We sat with one person we had met before at another IPNC and everyone else was new to us. Our winery partner was Sokol-Blosser – where we had an off-campus experience a few years ago. Our entire table was such fun and Robin Hawley the Associate Winemaker was a generous host as well. She was inquisitive and engaging – a real delight to sit with. We also had a couple of first-timers at our table, so it was great to get their impressions and to offer sage advice.

Lunch on the Lawn Place Seetting and Menu

Marinated Dungeness Crab, Washington Nectarine, Mint and White Balsamic Vinaigrette, with Cucumber and Fennel

Macaron Pavlova aux Fruits Rouges

Following lunch we had our University of Pinot class, which centered on Austrian Pinot Noirs. There were about a dozen different 90 minute courses you could take – and we actively selected into this course as we do visit Vienna from time to time. The class had three Austrian winemakers showcasing the geography, the diversity and the uniqueness of their wines. These wines definitely had a lighter, crisper feel than a traditional Oregon Pinot Noir, but this is really one of the main points. It is the INTERNATIONAL Pinot Noir Celebration, not the Oregon PNC. The winemakers were insightful and made me want to hope on a plane and pay them a visit. The worst part, this class lasted 25 minutes longer than scheduled, which cut into the Afternoon Activities. We could have left, but we sat in such a place that we couldn’t actually leave without being very disruptive. Next time, plan better!

University of Pinot – Austrian Pinot? PROST! Map

University of Pinot – Austrian Pinot? PROST! Full Tasting Setup

University of Pinot – Austrian Pinot? PROST! The Winemakers

Saturday’s Afternoon Activities were focusing on Rosés and Jamón. I will still pretty full from lunch, but I’ve always got room for proper Ibérico Ham, which was served with heirloom tomatoes, burrata cheese and the most wonderful sardines I’ve ever eaten. The line was long for Jamón, but we had a rosé to keep us company. I will admit, I was in the Jamón line twice – the second time we spent more time chatting with one of the Austrian winemakers too. We’ll be visiting him on our next trip to Austria.

Like the first day, there is an al fresco tasting before dinner. Tables with dozens of wineries pouring a curated selection of wines sit underneath old oak trees. You get direct access to the winemakers and owners of these great wineries. Plus, this is a great time to mingle and chat with the new friends you met earlier in the weekend.

The final dinner is the famous Salmon Bake. This buffet dinner is the only part of the weekend that is open to non-attendees of IPNC. Separate tickets can be purchased ($225 per ticket) from the IPNC website. Like all meals, there is no assigned seating, it is first-come-first-served seating. There are two strategies for the Salmon bake 1) Hurry and select a table for you and your friends or 2) Head straight into the buffet line, then once you have a full plate, strikeout to find a seat.

The star of this dinner is the salmon, which is roasted over an open flame in the style that indigenous people of the pacific northwest would cook it. In addition to the salmon, there is beef and pork, plus tons of salads and sides – all made with fresh, local ingredients by excellent regional chefs.

Salmon Bake – Open Fire

Salmon Bake – Slow Roasting

Like the lunches and previous dinner, the somms are assigned to certain tables and they keep your glasses full. They are always rotating different wines including, chardonnays, rieslings and of course pinot noir. There is a ton of food at the buffets, so multiple trips are required.  The separate dessert stations open up about an hour after the main meal is served – dozens of small dessert pastries and even full slices of pie.

The casual dinner allows for easy walking and chatting with new friends.  People also bring their own bottles to share with friends old and new.  We find our selves walking around the tables, exploring new wines and continuing to meet new people.

Beautiful Evening in Oregon. Salmon Bake is fan favorite.

At the end of the night, we always grab a few friends and a couple chairs and sit by the remains of the Salmon Bake Fire.  We have so much fun at this part of the night, it is a sad time as the great weekend is coming to a close.

End of the Night. Salmon Bake Fire Dies Down, While the Conversations Continue

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