Feast and Field raises a glass to the holidays and rings in the new year with some stellar U.S.-produced sparkling wine. In this issue, we get into everything bubbly, from exploring the differences between Champagne and crémant, to understanding how cava fits into the picture. Should you be grabbing a brut or an extra brut based on your preference for sweeter or drier wines? And which glass is best for enjoying your bubbles — tulip, flute or coupe?
We visit a hub for some of the best sparkling wines made in the Pacific Northwest: Soter Vineyards. Located in Oregon’s Willamette Valley, Soter is known for not only delicious wines but also for their sustainable production methods, which demand recognition. Soter’s head chef Clayton Allen offers a full holiday dinner menu that pairs perfectly with sparkling wine — from an impressive roasted duck to a dynamic salad that’s more than just your average side.
If you’re ready to travel, we recommend some of the best ways to experience the Portland area’s rich agritourism scene, including where to sip, eat and stay. And finally, Feast and Field shares a festive signature cocktail recipe that you can make with your favorite sparkling wine and serve at your holiday parties.
Soter Vineyards blends old-world techniques with forward-thinking, sustainable production methods to establish themselves as a mainstay in U.S. sparkling wine.
Sure, you know about Champagne — but what about cava and crémant? Just in time for the holidays, we have your guide to champers, proper glassware and more.
Have your duck and bubbly, too. From the head chef of Oregon’s Soter Vineyards, a complete and decadent meal to pair with your celebratory sparkling wine.
Toast to the holiday with Feast and Field’s signature bubbly-based beverage.
Whether you’re looking for a relaxing stay, sipping Oregon’s top wines in the famed Willamette Valley or would rather experience the best of local food right in the city, here are the places you shouldn’t miss.