Come into the Fullerton Tasting Room in Portland, Oregon and there’s a good chance you’ll see a number of friendly visitors snacking on these popular seed crackers.
Susanne has cooked this classic Swedish Shrimp Bites appetizer for decades. It is a recipe that her grandparents would make, and it is served as the first course at many dinner events with family and friends. She would often serve the shrimp salad on a spoon with a toast of sparkling wine when guests arrive.
A classic Italian-style appetizer that Susanne has been making for years, and always a crowdpleaser when enjoyed as a passed snack. These stuffed mushrooms also pair well as a side dish for a light summery dinner alongside a big green salad. Susanne gives a savory twist to her mushrooms with the addition of chopped ham.
Judgments, competitions, ratings, and price tags — all are factors appearing to rank wines based on quality. However, ask one person (or even expert) for his or her assessment, and it may vary quite widely from another’s.
Many describe winemaking as a melding of art and science. However, which parts of the process require an artistic touch versus scientific doesn’t often get articulated.
Wine tastes good. And it smells good, too. These simple realities should be at the core of tasting wine. Unfortunately, we too often meet guests who . . .
For Alex Fullerton, it all began in Burgundy. His father and Proprietor Eric Fullerton tasted his way through the region (and many others) as a young lad, and then brought his son, Alex Fullerton, to the vinous motherland for his 18th birthday.
We love experimenting with new fermentation techniques in an attempt to bring more complexity to our wines. In 2011, Eric Fullerton gifted Alex a single rotator barrel after both had seen one in action at a fellow Willamette Valley winery.
