IPNC Celebrates The Art of Pairing Pinot
I figured out early on that Pinot Noir was the greatest food wine on the planet. Pinot Noir is the natural partner
for foods from the sea (salmon, ahi), the air (quail), the water (duck), and the earth (venison, lamb, beef, pork).
Pinot Noir is made for drinking with food and when you have the perfect match, the experience can bring you to
your knees. Seductive, elegant and earthy Pinot Noir unites friends, food and a good time into a glorious
The theme of the 2010 24th International Pinot Noir Celebration is “Wine is Food: The Art of Pairing Pinot.”
Ray Isle, Wine Editor of Food & Wine, and James Beard Award nominee, will be the Master of Ceremonies.
Over the three day weekend, wines from more than sixty of the top Pinot Noir producers in the world will be
matched up with the cooking of nearly fifty guest northwest chefs. The keynote seminar will feature four Pinot
Noir wines made by Dan Goldfield of California’s Dutton Goldfield, Lynnette Hudson of New Zealand’s Pegasus
Bay, Olivier Lerich of Burgundy’s Domaine De L’Arlot, and Mark Vlossak of Oregon’s St. Innocent Winery.
Each winemaker will discuss the vineyard practices and vinification methods of their respective wineries and
comment on how each is influenced by food.
The second part of the seminar titled “Daring Pairings“ will be led by Master Sommelier and Perfect Pairings
author Evan Goldstein who will be joined by celebrated northwest chefs Renee Erickson of Seattle’s The Boat
Street Cafe, Kevin Gibson of Portland’s Evoe, Jason Stoller Smith of the Willamette Valley’s The Dundee
Bistro, and Cathy Whims of Portland’s Nostrana. Each chef will create and discuss a pairing for one of the four
Pinot Noirs using a different cut of lamb, identifying how they create complimentary recipes to allow both wine
and food to shine.
The IPNC is famous for its alfresco lunches, Grand Dinner and Northwest Salmon Bake, making this event as
much a celebration of northwest food bounty as Pinot Noir. The chefs team up with northwest farmers to
transform locally sourced, sustainable ingredients into edible art. Photos and biographies of all guest chefs as
well as speakers and winemakers can be viewed at www.ipnc.org.
This year’s IPNC featured wineries may be viewed at www.ipnc.org/wineries.php. Participating wineries are
represented from North America, Europe and the Southern Hemisphere. Unique to the IPNC is the
enthusiastic involvement of Burgundians including this year Maison Ambroise, Domaine De L’Arlot, Domaine
Ballorin & F, Domaine David Clark, Domaine Jean-Jacques Confuron, Domaine Humbert Frères, and Domaine
Jean-René Nudant. Still more have yet to be announced.
The IPNC benefits ¡Salud! Oregon’s Pinot Noir Auction which provides healthcare for the vineyard workers of
Oregon. This year’s ¡Salud! Auction is November 12 and 13.
Having attended several IPNCs, I can say without reservation it is truly Pinot Noirvana. Sign up today! The
dates are July 23-25, 2010. The cost is $975 for the full weekend. Register online at www.ipnc.org. Plan to
stay on the campus of Linfield College for the full experience.