1December 2019 • Cheers NW
CheersCheers
DECEMBER 2019
A SPIRITS, BEER AND WINE MAGAZINE
TESS BARR’S NEW VENTURE
Hood Crest Winery enters the distilled spirits world
NORTHWEST
2 Cheers NW • December 2019
Award-Winning Wines,
Spirit Tastings and Gourmet,
Handcrafted, Wood Fired Pizzas
Perfect Pairings
1900 Orchard Road • Hood River, Oregon • www.HoodCrestWinery.com • (541) 716-0140
3December 2019 • Cheers NW
MILTON-
FREEWATER
85530 HIGHWAY 11
MILTON-FREEWATER
OREGON • 541-938-9463
OPEN DAILY 10 AM - 5PM
DUNDEE
810 HIGHWAY 99W
DUNDEE
OREGON
503-537-9463
OPEN DAILY 11 AM - 5PM
WOODINVILLE
14525 148TH AVE NE
SUITE 114
WOODINVILLE
WASHINGTON
425-806-2749
WED. 12 PM - 5 PM
THUR. - SAT. 11 AM - 6 PM
THE WALLA WALLA
VALLEY’S BEST
COME VISIT US AT ONE OF
OUR THREE LOCATIONS
www.ZERBACELLARS.com • 541-938-9463
THERE IS MORE TO OREGON WINE THAN PINOT NOIR
4 Cheers NW • December 2019
CHEERS NORTHWEST
Contributs
ANTHONY ST. CLAIR
MATTHEW MEADOR
VALERIE ESTELLE
ROGERS
From ction writing to craft beer fea-
tures, travel writing to food blogging,
Anthony has worked as a professional
writer and online content specialist
since 2000. Credits include Beer West,
Eugene Magazine,The Register-Guard,
Oregon Beer Growler, FIX.com, Oregon
Business and more.
Travel writer, Valerie Rogers is many
things. Among them are expert
traveler, average golfer, Pinot Noir
consumer, slow-dinner acionado and
a Portland Timbers fan. She wants to
“travel the world and always return
home to McMinnville, Oregon, the
best little big town on the planet.”
Matthew Meador once drank three
bottles of cabernet at a friend’s
wedding. The resulting hangover
convinced him writing about wine
might be an alternative to just
drinking it. He is now on a mission to
share the power food and drink have
to bring people together.
TAMMY COOK • PUBLISHER
Director of Sales & Marketing
971.261.9651
tammy@cheersnorthwest.com
Oh, the weather outside is frightful but
the spirits are so delightful…
Passion is a word that comes to mind
when mentioning the hand-crafted
spirits from the stills of the Northwest.
From Oregon, Washington, Montana
and Idaho the spirits are owing.
Visiting these tasting rooms and
distilleries brings a whole new meaning
to avor — avor that explode on your
palate! From gins to vodkas, from rums
to whiskeys and fruit brandies and
much more, our Northwest artisans
offer unique spirits for your beverage
pleasure — mixed or straight up, it’s
your choice!
A few of my favorite gathering places
include Portland’s Distillery Row, Wash-
ington’s Snohomish County distilleries,
and don’t forget Boise, Idaho’s diverse
distilleries through out the potato state.
In McMinnville, Oregon, Ransom Wine
Co. & Distillery offers a wine, ver-
mouths and spirits tasting room, locat-
ed on quaint Third Street — great place
to visit and partake in your choice of
libations. On the Columbia River Gorge
in Hood River, my ultimate wine, food,
music and spirits tasting room is Hood
Crest Winery and Distillers. Patrik and
Tess Barr are great hosts as guests
sit around their very own crackling re.
TAMMY COOK
PUBLISHER
PATTY MAMULA
Patty is a freelance art, entertain-
ment, and culture writer based
in Portland, Oregon. Patty says
"the Pacic Northwest is home to
industrious and innovative shermen,
farmers, artists, and craftsmen who
create the unique avor of the Pacic
Northwest." She tells their stories.
ROBERT SUDEITH
General Manager
503.899.8999
robert@cheersnorthwest.com
CHRISTY NIELSEN
Creative Director
971.237.0552
Christy@cheersnorthwest.com
CHEERS NORTHWEST
Contact Us
Nothing is less spectacular than viewing
Hoody (Mt. Hood for non-Oregonians)
while you nibble on pizza, sip estate-grown
Pinot Noir and, nally, your taste buds will
explode when you sample the tart cherry
cordial. Experience it yourself — you won’t
be sorry with any of the recommendations!
As we look into 2020, my hope is that all
of our readers — that’s you! — will pick
up our January issue, Cheers Northwest
Planner, to begin to map out your upcom-
ing excursions to the Northwest’s wineries,
distilleries, breweries, restaurants and
lodging facilities. Thank you to our writers
for the past three issues and I look forward
to the new year.
Let’s raise a glass of bubbles... Cheers
from all of us at Cheers Northwest maga-
zine!
5December 2019 • Cheers NW
CHEERS NORTHWEST
Index
8 MAKING SPIRITS BRIGHT
Festive Make-at-Home Cocktails
12 OREGON COAST CRAFT BREWS
363 Miles of the Best Beer
16 ESSENCE OF EFFERVESCENCE
Bubbly for Holiday Celebrations
22 DOWNTOWN W/V. ESTELLE
Visiting Enumclaw, Washington
28 NORTHWEST RECIPES
Veal Cheeks & Holiday Prime Rib
30 LAST CALL
Sending Off 2019
8
12
ON THE COVER
22
Tess and Patrick Barr of Hood Crest Winery have
started distilling spirits - Apple Brandy, Cherry Vod-
ka, Sangiovese Brandy, Apple Cordial, Tart Cherry
Cordial and Raspberry Cordial.
Visit them at 1908 Orchard Road, Hood River, Or-
egon or on their websites at HoodCrestWinery.com
and HoodCrestDistillery.com for more information.
6 Cheers NW • December 2019
CHEERS NORTHWEST
Swag
Artisan chocolate fudge and trufes
made by the Brigittine Monks of
Amity, Oregon. It’s the perfect way to
try six different trufe avors—one each
of Amaretto, Cherry, Dark Chocolate,
Maple, Milk Chocolate and Raspberry.
It offers a host of avors to savor and
share, a collection of chocolate deca-
dence, an inspiration of tastes you’ll truly
appreciate. Enough to choose one or two
favorite avors, then order a box of six.
Brigittine.org
Jacobsen Sea Salt
is carefully hand-har-
vested directly from
the cold, pristine
waters of Netarts
Bay on the Oregon
coast They offer
a salt that is infused
with Pinot Noir and
carries notes of va-
nilla and sweet red
fruit. It pairs well
with braised beef,
pasta with marinara, or summer berries with burrata. PInot Noir
infusion courtest of Grochau Cellars. J
acobsenSalt.com
This year’s limited-edition Argyle Winery
Art of Sparkling set features three stun-
ning new labels gracing our 2016 Argyle
Vintage Brut. Packaged in a beautiful
three-bottle gift box and featuring profiles
of the artists, it makes an unforgettable
gift for anyone who loves great wine and
fine art. Set Includes: 3 bottles
(one of
each limited-edition label) 2016 Argyle Vintage
Brut, artist proles, custom gift box, tasting for
two, ground shipping,
donation to Friends of
Trees ArgyleWinery.com
Melting Pot Candy’s
delicious, award
winning Toffee is
made with Belgian
dark chocolate,
hand selected
almonds which are
minced to perfection,
and carefully put
together with love and magic. The perfect combination of
dark chocolate, almond, and toffee in each bite!
You can visit the shop in historic downtown Independence
at 206 S. Main Street or call them at 503.930.3525.
MeltingPotCandy.com
Every year, Caravan Coffee’s roasters
set out to create a magical one of a
kind Christmas Coffee Blend
and this year they outdid themselves.
One sip will have you dreaming of
a white Christmas while spreading
peace on earth everywhere you go
during the most wonderful time of the
year. It imparts notes of apple pie,
blueberry and maple syrup -
perfect for Christmas morning.
CaravanCoffee.com
7December 2019 • Cheers NW
Visit Our Dundee
Location
Dundee Tasting Room
1410 N Highway 99W, Ste. 100
Dundee, OR 97115
971-832-8332
Or Our three other locations:
Walla Walla
Woodinville
Spokane
Always
Estate
Grown
www.cougarcrestwinery.com 509-529-5980
Always
Walla
Walla
www.cougarcrestwinery.com 509-529-5980
Always
Estate
Grown
Always
Walla
Walla
Visit Our Dundee
Location
Dundee Tasting Room
1410 N Highway 99W, Suite 100
Dundee, Oregon 97115
971-832-8332
Or Our Three Other Locations:
Walla Walla • Woodinville • Spokane
8 Cheers NW • December 2019
There’s no place like home for
mixing up your own holiday spirits.
Whether you’re hosting a holiday
get-together at your place or just
want a December drink to help you
unwind from the rush of the season,
it’s easier than you might think to re
up a few festive cocktails.
Holiday cocktails are all about
bringing the cheer to what can also
be a stressful season — and a gray,
dreary time of year in the Northwest.
That’s why holiday cocktails often
feature rich colors, such as Christmas
reds and holiday avors like can-
dy-cane peppermint. Warming spices
and aromas lift the spirits, perfect for
when you want to foster togetherness
at a gathering, or bring a little person-
al holiday cheer to your busy day.
Popular holiday spirits and liqueurs
include white creme de cacao,
peppermint or cinnamon schnapps,
cherry- or chili-infused vodkas, orange
liqueur and warming brown spirits
such as rums and bourbons. Howev-
er, your holiday bar doesn’t have to
rival your favorite mixologist’s. Even
a couple of well-chosen bottles can
have you well on your way to crafting
holiday cocktails that will make you
the toast of the season.
For Heritage Distilling, based in
Washington and Oregon, the most
popular spirits for holiday cocktails in-
clude their award-winning BSB (Brown
Sugar Bourbon), overproof BSB 103
and Coffee Vodka. And already com-
manding a presence at home bars is
their new Commander’s Spiced Rum,
which ofcially launches December
7 at Heritage’s Eugene distillery. It’s
the ne touches, though, that really
bring out the festive warmth in home
holiday cocktails.
“For classic holiday spices such
as cinnamon, star anise, clove and
allspice, you can infuse vodkas,
or shake whole spices with each
individual drink,” says Philip Robbins,
Eugene-based head of mixology for
Heritage Distilling. “My favorite easy
and fun way to spice up a drink is to
make an infused simple syrup.”
MAKING SPIRITS BRIGHT
Make your celebrations even more festive with these make-at-home cocktails
BY ANTHONY ST. CLAIR
PHOTO COURTESY OF HERITAGE DISTILLING
9December 2019 • Cheers NW
A simple syrup is an affordable, fast
way to bring a home-blended taste to
your holiday cocktails: All you need
is equal parts water and sugar, plus
whole spices. It’s also easy to make
large amounts of simple syrup to
pack up in small bottles — perfect
for stocking stuffers, hostess gifts,
party favors and little surprise holiday
presents that truly give a homemade
personal touch.
In a sauce pan, Robbins pours two
cups of water and adds his choice
of whole spices such as six cinna-
mon sticks, ve star anise pods, ten
cardamom pods, eight whole cloves,
a dozen allspice berries, six sliced
rounds of fresh ginger or three-inch
strips of orange peel. (Or mix and
match spices for your own custom
house holiday spice blend.)
Bring to a boil, then simmer for 10
minutes. Remove from heat and let
cool, then strain out the whole spices.
Add two cups sugar and whisk until
fully dissolved. Infused syrups can
keep for up to two weeks in the
fridge. Want to make a larger batch?
Just remember to keep an equal one-
to-one ratio of water and sugar, and
scale up your spices to taste.
In addition to syrups and spirits,
bitters and glassware are other easy
ways to add pizzazz to your holidays.
While a basic Angostura never goes
out of style, today’s bitters are nearly
as diverse as craft spirits. Bitters can
be infused with various botanicals
and produce to bring out a range of
avors and aromas, including pear,
vanilla, orange, cherry, lime, rhubarb,
lemon, peach or even celery.
Special-occasion glassware — or
festive garnishes such as small candy
canes — can be another way to use
presentation to warm up your winter
occasions. Glasses that are red or
use holiday designs can complement
the drink inside, from specialty chis-
eled tumblers to Santa-red cocktail
glasses.
From the rich reds of sugar-coated
cranberries to a winter-welcome
bright pop of green from fresh mint
leaves, garnishes are another way to
spice up both the presentation and
the aroma of your cocktails. With a
piney scent and Christmas tree-evok-
ing shape, sprigs of hearty herbs
such as rosemary are naturally sooth-
ing and warming. Candy cane straws,
star-shaped sugar cookies or whole
cinnamon sticks enhance aroma and
avor, adding a fun, whimsical touch
to the glass. Or, make a festive rim
with salts, sugars, cocoa powder,
powdered spices or even crumbled
cookies.
A secret weapon to your cocktail
making? It’s all in how you shake
— and for how long. Making sure
your cocktail shaker is sealed well,
hold it horizontally and shake for 30
seconds. The additional mixing and
chilling will help you pour out perfect
cocktails every time.
Last but not least, make sure you
are choosing quality spirits. You don’t
have to blow your holiday budget to
stock your home bar, but look for
quality regional craft spirits from
area distilleries. They’ll impress your
guests and anyone visiting from out
of town — and you’ll get a warm
holiday glow from knowing you’re
supporting the Northwest’s growing
craft distilleries.
Home cocktails are a great way
to bring holiday cheer to all your
season’s gatherings and occasions.
Try out these three featured holiday
cocktail recipes from Heritage Distill-
ing. Enjoy, and happy holidays!
CHEERS NORTHWEST
Spirits
Ston Fenc
I highbal glas wit ic ad:
2 o. pice u, uc a Heritag
Distillin’ Commande’ Spice Ru
To wit unfiltere appl cide
Ad 2 dashe Angostur Bier an
ti. Garnis wit min pri.
PHOTO COURTESY OF HERITAGE DISTILLING
10 Cheers NW • December 2019
Lio’ Tai
I cocktai hake ad:
1.5 o. bourbo, uc a Heritag
Distillin’ BSB 103
.5 o. Allspic Da
.5 o. fres lim juic
4 dashe Angostur Bier
Ad ic an hak. Doubl trai int
cocktai goble. Garnis wit a orang
pee. Bonu point: Flam th orang
pee. Ligh matc an wai fo th
ulfurou mel t ubsid. Holdin
th orang wit th ki id towar
th flam, queez you inde finge
an thum towar eac othe. Thi wil
ad expresse citru oil t th cocktai,
an yo ca the ad th pee a a
optiona garnis.
CHEERS NORTHWEST
Spirits
Oang Ginge Todd
I heate mu ad:
2 o. y whiske, uc a Heritag
Distillin’ Dua Barre Oang Ry
.5 o RAFT Ginge
On whol cinnamo tic
On orang lic pierce wit clove
Mi al ingredient togethe, the to
wit ho wate an ti t combin an
infus.
11December 2019 • Cheers NW
Wild Roots produces all-natural spirits that strive to embody the true essence of
the Northwest. Wild Roots starts with what the Northwest is best known for; rich
soil, pure water and one-of-a-kind fruit.
In using the best possible ingredients Wild Roots is able to create an
original, hand-crafted spirit that bursts with fresh, natural avors and aromas.
We never use articial sweeteners, avors or colors. Every bottle of Wild Roots
contains over one pound of real fruit, giving the vodka a unique color, smell,
feel and homegrown taste.
ENJOY THE BEST OF THE NORTHWEST
www.WildRootsSpirits.com • 77 NE Grand Ave, Suite F • Portland, Oregon • 971- 254-4617
12 Cheers NW • December 2019
From Astoria at the mouth of the
mighty Columbia River, to Brookings
at the California border, Oregon
boasts 363 miles of pristine public
coastline — and over 20 breweries
where you can enjoy craft beer at
the country’s western edge. Whether
nipping to the Coast for a weekend or
making an end-to-end beercation, here
are a few can’t-miss stops.
Astoria Brewing, Astoria
astoriabrewingcompany.com
With ve breweries — the most any-
where on the Oregon Coast — a good
place to start wetting coasters on the
Coast is some Oregon brewing histo-
ry. Astoria Brewing has been serving
up since 1997 — back when it was
“microbrew,” not “craft beer.” Fifteen
taps pour the usual suspects such as
IPAs and pale ales, but keep an eye
out for unique exbeeriences like San-
dy’s Altzbier German Pale, Skipper’s
Sourmash Stout and Sunset Mango
Sour. You can enjoy your pint while
looking out at the Columbia River and
the Astoria–Megler Bridge — the last
Oregon-Washington connection before
the river ows into the Pacic.
Fort George Brewery, Astoria
fortgeorgebrewery.com
A visit to Astoria’s beer scene isn’t
complete without checking out the
expanding Fort George Brewery, right
on the waterfront. Especially known
for their February Stout Month, Fort
George recently announced plans to
expand into a 124,000-square-foot
building. The former cannery will now
be the home of Fort George’s canning
line, a 60-barrel brewhouse, panoram-
ic views of the Columbia and an array
of light and dark beers such as Over-
dub Session IPA, Waves of Silence
Stout, Crysknife IPA and, of course,
From Astoria With Love Stout.
Public Coast Brewing, Cannon Beach
publiccoastbrewing.com
OREGON COAST CRAFT BREWERIES
363 miles of the best beer and spectacular scenery on the Pacific Coast
BY ANTHONY ST. CLAIR
PHOTO COURTESY OF ARCH ROCK BREWING COMPANY
13December 2019 • Cheers NW
The famous Oregon Beach Bill of
1967 established Oregon’s coastline
as public property. That statewide
spirit of community, access and
taking care of what you love is home
not only at the beach, but at Public
Coast Brewing. Founded in 2016,
the brewery is on the northern edge
of town, where Ecola Creek curves
north. When you visit, check out beers
as distinctive as the North Coast’s
rocky geography: Old Bog Farm Cran-
berry Kettle Sour, The People’s Pale
Ale, Sea Sprig Rosemary Session IPA,
and — if you can get it — La Noche
de Cabra Traditional Bock.
Beachcrest Brewing, Gleneden Beach
beachcrestbrewing.com
Just as America’s craft beer boom
has spread across the country and
around the world, craft breweries
are nding that smaller communities
can also be welcoming homes for
local-minded brewers. Located in the
Shops at Salishan, Beachcrest sits
just off Highway 101 at the southern
end of Siletz Bay. Since opening in
2018, Beachcrest has become a
local mainstay for live music and
quirky events — including a Dec. 14
holiday sing-along that encourages the
wearing of lurid Christmas sweaters,
the munching of lots of cookies and
the enjoyment of house beers such
as Siletz Bay Hazy IPA, Sweet ‘n Tart
Raspberry Strong Ale and Coastal
Knight Imperial CDA.
Depoe Bay Brewing, Depoe Bay
depoebaybrewing.com and
thehorn.pub
Located in The Horn Public House
& Brewery, Depoe Bay Brewing’s
small team brings big beers to the
Oregon Coast. The former site of a
coastal tourist attraction, the 1927
building also served as a Coast Guard
barracks during World War II, reinvent-
ed as a pub and brewery in 2016.
Pair your winter storm watching with
Sir Charles Scotch Ale, Sea Witch
Icelandic Porter, Dead Reckoning
2019 Winter Warmer or Little Whale
Cream Ale.
Wolf Tree Brewery Taproom, Newport
wolftreebrewery.com
While Wolf Tree’s Seal Rock produc-
tion brewery isn’t a public space, the
South Beach taproom on the southern
end of Newport is happy to serve you
(no minors allowed, though). From
a second-oor space in the Wilder
Corner Building, you can enjoy free
popcorn along with over a dozen brew
selections, including agship Spruce
Tip Ale, Sails Up Saison and Belgian
Dip Dark Strong Ale. Don’t forget to
grab a pint of Tumornator Triple IPA:
named in honor of tumor-ghting
neurosurgeon William E. Hitselberger
M.D., who passed away in 2014; a
portion of the proceeds from every
pint is donated to local charities.
Yachats Brewing & Farmstore, Yachats
yachatsbrewing.com
Tucked between Newport and
Florence, Yachats might be a small
community, but it’s also home to one
of the Coast’s most innovative brew-
eries. Brewing on a seven-barrel brew-
house since 2016, Yachats Brewing’s
specialty bottles are can’t miss beer
events: Cetacea Saison with Szechuan
Peppercorns, Salal Sour Ale with Salal
Berries and Peche Oak-Fermented
Saison with Peaches. Also check out
their year-round taps, including Thor’s
Well India Pale Ale, Perpetua Xtra Pale
Ale and Coastal Dark Ale.
7 Devils Brewing, Coos Bay
7devilsbrewery.com
While there’s no craft brewery in
Florence, nearby 7 Devils in Coos Bay
heads up the Southern Coast’s solid
beer presence. With a focus on cele-
brating “coastal creativity,” the fami-
ly-owned brewery aims to have their
beers and pub feel just as restorative
and inspiring as walking on the beach.
Find your personal restoration in a
serving of Groundswell IPA, Chinook
Redd Ale, Lighthouse Session Pale Ale
or McCullough Mocha Stout.
Bandon Brewing Company & Pizzeria
,
Bandon
bandonbrewingco.com
Pizza and beer: is it the reason we
have two hands? Located near the
Coquille River, at the entrance to
Old Town Bandon, the brewery and
pizzeria combines wood-red pizzas
CHEERS NORTHWEST
Beer
PHOTO COURTESY OF ARCH ROCK BREWING COMPANY
PHOTO COURTESY OF PUBLIC COAST ROCK BREWING CO.
14 Cheers NW • December 2019
with Northwest favorite styles such as
Sand Circles Pale Ale, One-Eyed Jack
IPA or a Wagon Wheel Road Porter.
Arch Rock Brewing Co., Gold Beach
archrockbeer.com
As you go farther south down the
Oregon Coast, it might seem like the
weather gets wetter but the beer dries
up. That’s not the case though. Locat-
ed at the next-to-last bend before the
Rogue River meets the Pacic, Arch
Rock Brewing opened in 2013 in a
former cabinet shop. From a 15-barrel
brewhouse, Arch Rock puts out three
beers: Gold Beach Lager, Pistol River
Pale and the award-winning State of
Jefferson Porter.
Chetco Brewing Company, Brookings
chetcobrew.com
Small-town brewing, world-class beer:
Oregon’s last brewery before the
California line offers 16 taps pouring
all-vegan beers. The dog-friendly
brewery views itself as a community
space, where people can gather over
a pint of Willa Nelson IPA, Evacuation
Ale, Raymond’s Fathead Red or Chloe
Brown Ale.
CHEERS NORTHWEST
Beer
PHOTO COURTESY OF WOLF TREE BREWERY
Buoy Beer, Astoria
buoybeer.com
Hondo’s Brew Pub, Astoria
hondosbrew.net
Reach Break Brewing, Astoria
reachbreak.com
Seaside Brewing, Seaside
seasidebrewery.com
Pelican Brewing,
Pacic City & Tillamook
pelicanbrewing.com
de Garde Brewing, Tillamook
degardebrewing.com
McMenamins Lighthouse
Brewpub, Lincoln City
mcmenamins.com/lighthouse-brewpub
Rusty Truck Brewing,
Lincoln City
rustytruckbrewing.com
Bier One Brewing, Newport
locu.com/places/bier-one-newport-us
Newport Brewing Co., Newport
newportbrewingcompany.com
Rogue Brewer’s, Newport
rogue.com
CHECK OUT THESE OTHER
OREGON COAST BREWERIES
15December 2019 • Cheers NW
PHOTO COURTESY OF WOLF TREE BREWERY
16 Cheers NW • December 2019
Sparkling wine is the essence of ef-
fervescence. While bubbles are their
hallmark, not all sparkling’s bubbles
are created equally.
Méthode champenoise was devel-
oped by Dom Perignon in the 1600s
— only grapes grown and produced
in the Champagne region of France
can legally be called Champagne.
Chateau Bianca Winery, in the
Van Duzer Corridor AVA of Oregon’s
Willamette Valley, produces all three
of its sparkling selections traditionally.
Owner and winemaker Andreas Wetzel
learned this method when his family
owned Laurel Ridge Winery with an-
nual production of 10,000 sparkling
cases. Wetzel purchased his 87 acres
in 1990, incorporating traditions from
his German winemaking ancestors.
The traditional method involves
making base wine, bottling it, then
adding yeast and sugar for secondary
fermentation. The wines are aged on
their lees, the yeast particles. “Some
have been on their lees for 15 years
or more,” Wetzel said. The longer
they age, the more expensive the
wines become and the more doughy
and creamy the aroma they attain.
After aging, the bottles are riddled
or turned incrementally until upside
down. At the end of the process,
the yeast lies in the neck. The yeast
plug is then disgorged and the bottle
topped off with the original wine and
a little sugar, followed by the cork
and wire hood. “With this method, the
CO2 is bound up in the liquid so it re-
leases slowly, retaining effervescence
longer,” said Wetzel.
Wetzel makes a Cuvée Blanc, a
sparkling Riesling in a traditional
German style to honor his grandfather
who had a small winery in Northern
Bavaria. The avor is fruit-forward
with some residual sugar. “We’ve
found a good market in Japan
ESSENCE OF EFFERVESCENCE
BY PATTY MAMULA
Festive wines bubble up for holiday celebrations
PHOTO BY REBECCA WIGGINS, UNSPLASH
17December 2019 • Cheers NW
because it pairs well with sushi,” said
Wetzel. It’s priced at $29.
Wetzel makes Brut Rose every other
year with 100 percent estate-grown
Pinot Noir. “It’s probably the most
widely known dry style,” said Wetzel.
This sparkling ages for 18 months
and sells for $30.
Chateau Bianca’s most elite spar-
kling is a Blanc De Blanc made with
extra chardonnay. “This process is
much longer, the wine is nished
naturally. No dosage is added,” said
Wetzel. Production is very limited,
100 cases at most — the 2001 is
$50.
“Sparkling wines show every aw in
the wine. They’re sensitive to develop-
ing off-characteristics during second-
ary fermentation. When picking for
sparkling, you don’t pick as ripe of
fruit. And you denitely don’t take the
decision to make sparkling after the
fact,” said Wetzel.
About 15 miles northeast of Chateau
Bianca is Johan Vineyards, in the
same AVA and owned by Dag Johan
Sundby, who purchased 175 acres
in 2005. Johan offers two sparkling
wines made in a totally different style
known as Pet Nat, an ancestral style
pre-dating champagne.
Winemaker Morgan Beck describes
the process. “First we let native
fermentation start. After a little skin
contact, the grapes are pressed
and fermented with their own natu-
ral yeast. It takes a couple months
until the point when there’s a spe-
cic amount of sugar per grams. It
nishes in the bottle and creates the
carbonation.” The time from tank to
bottle varies, depending on nutrients
and pace of fermentation. In this
process the lees fall to the bottom.
They are not removed, disgorged or
ltered, adding a creamy, tart compo-
nent to the wine.
Beck makes Petillant Naturel Pinot
Noir and Petillant Naturel Melon, a
white grape from the Muscadet region
in France. The 2018 Pet Nat Pinot
is available for $23. The 2017 and
2018 Pet Nat Melon sold out but the
2019 will be released in late spring.
“We determine when to release
by tasting,” she said. “We want at
least 96 percent of the fermentation
nished. That’s what gives it bubbles,”
she said. Pet Nats are usually lighter
than champagne and slightly sweeter.
Beck said key components for
making this type of sparkling are
acidity and ripe fruit avors. “We farm
a block of Pinot Noir on our vineyard
specically for the Pet Nat,” she said.
“They go to all seven of our national
markets and three international ones.”
Beck noted all Johan wines are certi-
ed biodynamic.
Just off Highway 14 above the tiny
town of Lyle, Syncline Winery sits
high on the Washington cliffs over-
looking the Columbia Gorge. Sharing
a close connection to the land, the
winery’s name itself is a geologic
term for a fold of rock layers. James
and Poppie Mantone bought the 35-
acre hillside property in 1996. “We
came to the Gorge for kayaking and
loved it,” he said. The couple was
eager to start their own business in
the Gorge.
Syncline’s estate vineyards are
planted on native grasslands, never
cultivated. For James there was no
question about farming biodynamical-
ly. He carefully mapped out his soils
based on its geologic characteristics.
“It takes more time but the process is
respective of the grapes and soil,” he
CHEERS NORTHWEST
Wine
PHOTO BY PATTY MAMULA
PHOTO BY REBECCA WIGGINS, UNSPLASH
18 Cheers NW • December 2019
said. By next spring, he plans to have
a total of 11 acres of Gamay, Syrah,
Mondeuse (a French red grape),
Grüner Veltliner (a white Austrian
grape) and Furmint (a white Hungarian
grape).
While James focuses on Rhône-
style wines, he also makes traditional
sparklings. “I learned how to make
champagne from a fth-generation
champenoise maker,” he said. James’
2017 Gruner Veltliner Brut Scintilla-
tion was “inspired by the mountain
sparkling wines of Austria,” he said.
“Growing grapes in the mountains
leads to wines with elevated acids
since our diurnal temperature swings
can vary as much as 50 degrees.”
“We’re emphasizing freshness over
bready champagne characteristics,”
said James. Still, he used the tradi-
tional production method. The bottles
were hand-riddled and disgorged this
September.
“I think wines should taste like a
place looks,” said James. “The Gorge
with its precipitous cliffs should pro-
duce wines that have angles to reect
the areas they’re grown in.” Bottles
of Syncline’s 2016 Blanc De Blanc,
produced with chardonnay grapes
from Celilo Vineyard are on riddling
racks now and should be available by
early spring.
“We still have some 2014 Blanc De
Noir that will sit for six to eight years
before we bring it out to riddle,” said
James. He anticipates releasing that
in 2021.
From the Columbia Gorge to the
cranberry coast of Washington — an
area not know for grapes — sits
another sparkling wine producer
with a vast array of wines. Westport
Winery and Garden Resort in Aber-
deen, Washington is the rst winery in
Grey’s Harbor County on the Pacic
Coast of Washington.
After moving to Washington in 1993
with their children while running the
largest dive shop in Hawaii, Kim and
Blain Roberts bought the 20 acres in
2007. “We wanted to buy some prop-
erty near where I grew up in Wash-
ington,” said Kim, “but discovered we
weren’t very good at retirement.”
Extension agents encouraged the
couple to grow grapes, which they
tried to do for four years before
admitting defeat. In the meantime,
Kim had been appointed to the
Washington Wine Commission, which
put her into contact with wineries and
growers throughout the state.
The Roberts decided to buy grapes
and make wine with the assistance
of their winemaker son, Dana, who
completed WSU’s wine program, and
their daughter, Carrie, who nished
accounting school and became gener-
al manager. Today, their Washington
winery showcases 15 acres of display
CHEERS NORTHWEST
Wine
PHOTO COURTESY OF JOHAN VINEYARDS
19December 2019 • Cheers NW
gardens, the winery and warehouse, tasting
room and gift shop, a restaurant, their homes
and newly-opened distillery. The Roberts also
operate a tasting room and kite shop in Seaside.
Each of Westport’s 37 wines benets a local
charity. “We’ve donated more than $500,000
since we started in 2008,” said Kim.
Four sparkling wine choices are made by the
process of forced carbonation. This method
simply takes a still wine and carbonates it in a
pressurized tank.
Rapture of the Deep is Westport’s most popu-
lar sparkling, made with cranberries from Ocean
Spray. A sparkling Riesling called Maritime and a
sparkling Gewürztraminer called Going Coastal
are also featured along with a sparkling almond
called Boom Runner, described as tasting like a
French pastry. All retail for $29.
CHEERS NORTHWEST
Wine
Chateau Bianca
17485 Hwy 22, Dallas, Oregon
www.chateaubianca.com • 503-623-6181
Open daily 10 a.m. – 5 p.m.
Johan Vineyards
4285 N Pacic Hwy, Rickreall, Oregon
www.johanvineyards.com • 503-623-8642
Open daily noon – 5 p.m., Feb. – Dec.
Syncline Winery
111 Balch Road, Lyle, Washington
www.wynclinewine.com • 509-365-4361
Open Thursday – Sunday 11 a.m. to 6 p.m.
Closed Christmas and New Year’s
Westport Winery Garden Resort
1 S Arbor Road, Aberdeen, Washington
www.westportwinery.com • 360-648-2224
Open daily 8 a.m. – 7 p.m., and until 8 p.m.
Friday and Saturday
Westport Winery Seaside
810 Broadway, Seaside, Oregon
www.westportwinery.com • 503-739-7322
Open daily 11 a.m. – 6 p.m.
PHOTO COURTESY OF JOHAN VINEYARDS
PHOTO COURTESY OF SYNCLINE WINERY
PHOTO COURTESY OF WESTPORT WINERY
20 Cheers NW • December 2019
Ae you feline festive?
Ae you feline festive?
Please in Buha Kat Winery
Please in Buha Kat Winery
f a
f a
Meowy Christmas
Meowy Christmas
Bazr
Bazr
Saturday, December 21st • 12 - 4 pm
17020 Ruben Lane • Sandy, OR
503-668-3124 • BuddhakatWinery.com
BLOODY REFRESHING
Our Mixers are crafted in small batches in Oregon, using
meticulously selected, fresh and Organic ingredients.
Attention to detail and quality is something you can taste and
certain to elevate your cocktails from compromise into classic.
MARY’S MIXERS
16869 SW 65th Ave Suite 130 • Lake Oswego • Oregon • Mary’sMixers.com • 503-449-7173
Hauer of the
Dauen Winery
16425 SE Webfoot Road ∙ Dayton ∙ 503-868-7359
Saturday & Sunday noon - 5pm or by appointment
A Boutique Winery
P
INOT WITH A VIEW
In McMinnville,
Oregon’s Historic
District, visit
Pinot Vista
Vineyard’s Wine
Tasting Lounge
for a Unique
Tasting Experience.
Join us for events, music, seasonal
and happy hours and more!
448 NE 3rd Street • McMinnville, OR • (503) 474-6361
www.PinotVistaTastingLounge.com
21December 2019 • Cheers NW
506 S. Trade Street • Amity, Oregon • 503.835.5170 • www.AmityBlueGoat.com
The Blue Goat
How Comfort Food
Should Be Done
Seasonal Inspired
NW Cuisine
Celebrating
Local Farmers
Local Wine,
Beer & Spirits
Specialty Cocktails
TIRED OF MANAGING YOUR OWN RENTALS OR NEED
ANOTHER OPTION FOR PROPERTY MANAGEMENT?
SHAWN DUNN CAN HELP.
GIVE HIM A CALL TODAY!
Shawn C. Dunn, Broker • 503-680-4925 • dunnsh44@gmail.com • www.Windermere.com
PROPERTY MANAGER • REAL ESTATE BROKER
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22 Cheers NW • December 2019
The Claw, as it’s affectionately
called by locals, is a town of 11,000
residents hidden in plain sight just
20 miles east of Tacoma, Washing-
ton. Located 22 miles northwest of
Mount Rainier, the city is surrounded
by 40,000 neighbors making up that
area of King County. Enumclaw —
pronounced just as it is written with a
long e — is often passed through by
motorists on the way to the mountain
or chosen as a quick stop to replen-
ish gasoline or snacks. From the I-5
corridor and the rush to don your
skis, it can feel like the beauty of the
ve-mile plateau that is Enumclaw is
just a pass-through, gone like a blip.
But there is so much to see and do
in and around Enumclaw!
As the gateway to Mount Rainier
National Park, it’s important to note
that within 15 minutes of downtown
Enumclaw, three more beautiful
state parks await your visit: Nolte,
Flaming Geyser, Kanaskat-Palmer. Or
you could enjoy a hike up Mt. Peak,
a walk around Deep Lake, hot air
balloon rides and — appropriate to
this season — a reindeer farm!
Rainier Reindeer Ranch is located
eight miles from downtown Enumc-
law, the perfect holiday adventure.
Meet a pair of reindeer who spend
November and December bringing
joy to hundreds by participating in
annual holiday events. When not at
area festivals, anyone over the age
of 12 can visit in groups of up to
10 people with a reservation — and
spend quality time with the reindeer.
Enjoy the opportunity to learn about
reindeer and what makes them
unique, a chance to be up close and
personal with them, walking, brush-
ing and feeding these rare caribou.
When on the working farm, guests
may also have an opportunity to per-
form other fun chores like collecting
chicken eggs.
But now, let’s take a closer look at
Enumclaw itself! After a quick return
downtown and parking the car at
the-most-convenient downtown lodg-
ing, The Guesthouse, it’s all walking
VISITING ENUMCLAW, WASHINGTON
BY VALERIE ESTELLE ROGERS
The almost hidden gem you’re passing by on the way to skiing
PHOTOS BY VALERIE ESTELLE ROGERS
23December 2019 • Cheers NW
from here! The Guesthouse is located
directly across the street from
Logging Legacy Park, which show-
cases the deep roots of the area’s
long logging history. A large bronze
statue of two straining oxen joined
by a yoke with their drover guiding
them, stands squarely in the center
of the park, a massive reminder of
the town’s celebrated past.
Strolling the downtown shopping
streets takes you past antique
stores, the This-n-That lled with
endless treasures, boutique apparel
shopping, a bakery and a welcom-
ing coffee shop. You can’t miss the
iconic pub, The Mint, which dates
back to 1906 and reopened in 2013.
The Enumclaw Music store, which
opened in 1985, features two very
retro upright pianos just outside the
entry, waiting on the sidewalk for
daring passersby to tickle the old
ivories. Eight rows of string lights
hang high across the street from
one side to the other, split only by
the street lamp, four rows on each
side of the main intersection. At
dusk, just as the sun is setting, these
lovely lights cast a warm glow which
nearly transports you to a magical
place. Walking under the welcoming
luminescence with your soft winter
gloves and scarf gently draped
around your neck, this very well may
be a movie set.
Four beverage stops of note are
located in Enumclaw: one distillery,
two breweries, and a winery. This
may be reason enough to anchor
your Mount Rainier trip in this perfect
mid-size town!
With brothers-in-law Sam Agnew
and Tyler Teeple at the helm and a
team of four co-founders — Thomas,
Werner, Greene and Gonzolas —
Pursuit Distillery occupies a promi-
nent place in Enumclaw’s hospitality
culture. Pursuit will whet your taste
for vodka, whiskey and soon, even
gin. At the tender age of four years,
the distillery has hooked up with the
powerhouse Columbia Distributing,
and is appearing all over the North-
west, everywhere the huge beverage
distributor reaches. The parent
company to many sub-labels for area
restaurants, Pursuit Distillery prides
itself on using as many local ingre-
dients as possible to support the
area economy. For the enthusiast, a
barrel club is available — a group of
four friends can sign up and make all
the decisions from taste to bottling
on a small barrel batch of bourbon
which produces approximately 27
DOWNTOWN WITH
V. Estelle
PHOTOS BY VALERIE ESTELLE ROGERS
24 Cheers NW • December 2019
bottles. “If you have a dream, pursue
it,” founder Ty once said, giving birth
to Enumclaw’s must-visit Pursuit
Distillery.
Just around the corner in the indus-
trial neighborhood the distillery calls
home, you’ll nd Cole Street Brew-
ery, opened in 2014. Owner Sean
McDonald grew up in Enumclaw, a
passionate homebrewer-turned-busi-
ness-owner. With no television
distractions, Cole Street Brewery is
intentionally designed to encourage
conversation, welcoming people to
talk to one another. An active events
calendar is maintained, featuring
events ranging from culinary cook-
offs between professionals and
home chefs to exciting escape room
parties. McDonald loves to “support
the people who support us” and says
he enjoys living in his hometown, a
great community where everyone
supports each other.
A short walk from Cole Street
Station brings you to Enumclaw’s
other brewery, Headworks Brewing.
Housed in the 1927 historic Enum-
claw Laundry building on the corner
of Railroad and Marshall streets,
Headworks is owned and run by John
and Wendy Santamaria with their
son, Gino, serving as head brewer.
After a four-year renovation bring-
ing the old building up to code and
ready for guests, the beer has been
owing freely since 2014. Special-
izing in handcrafted small batches,
the brewery boasts 16 taps and 18
beers brewing at all times. Proudly
kid- and dog-friendly, Headworks
hosts numerous events and on Fri-
days, you can enjoy excellent pizza
from a local food truck. If you’re
lucky, you might catch local legend
Chef Ky Loop with a pop-up food cart
of his own ranging from fancy dogs
to sweet capicola and even steak.
If it’s a glass of wine you’re after,
Leony’s Cellar has just what you’re
looking for. Currently the only active
winery in town, Leony’s has cornered
the market. Owners Sandi and Salva-
dor Moreno were searching sale ads
for a wine barrel when they found
an entire winery to buy instead. The
previous owner agreed to teach the
Morenos how to make wine and the
rest, as they say, is history. Five
years later with two gold medals
and a thriving wine club, locals and
visitors alike love Leony’s Cellar!
After a long day hiking, skiing or
even pub-crawling Enumclaw, food is
bound to be high on your list. Grifn
and Wells — appropriately situated
on the corner of Grifn Avenue and
Wells Street — is just the nod to
a French Café you didn’t know you
needed. But believe it: you need it.
Chef and owner Amy Price creates
outstanding dishes such as crepes
with chanterelles, chicken and roast-
ed squash, and quiche with chicken,
bacon, chard and buratta. Specials
are handwritten in chalk while the
red dinner plates and corner window
offer all the good vibes needed in
DOWNTOWN WITH
V. Estelle
25December 2019 • Cheers NW
this elevated atmosphere. Chef Amy
can name the multiple farms provid-
ing the ingredients for your dinner,
as farm-to-table products are integral
to her restaurant. With ten tables,
the misconception that Grifn and
Wells is fancy and exclusive is better
described as approachable — the
café is open to everyone, so bring
your kids!
Craving beer-braised rabbit sau-
sage, or pan-seared Chilean rock
crab mac and cheese? Or maybe just
the average wild game special of
the day? Then Jackson’s — located
in the very heart of downtown — is
where you want to visit. Imagine a
pub atmosphere featuring a shelf of
120 whiskeys in stock, anything from
Jim Beam to 23-year-old Pappy’s.
The popular house Bloody Mary is
made with local Pursuit Distillery
vodka.
If you’re in the mood for some seri-
ous red sauce and the exuberant and
comforting sounds of family, conver-
sation and laughter, make your way
to Il Siciliano for an Italian experience
to treat all your senses. Expect a
short waiting list at the front door
but bring your appetite because the
portions are anything but small!
Before strolling the two blocks to
the Chalet Theater for a new release
lm or the front row of a Sir Mix-A-Lot
concert, be sure to grab a sweet bite
at Ann’s Fudge and Bakery or Sweet
Necessities. Both offer different
forms of tempting homemade choc-
olate, ready to melt in your mouth.
At Sweet Necessities, you can also
stock up on one of 100 varieties of
loose leaf tea for later sipping.
Enumclaw and its neighboring
town of Buckley have an active and
friendly rivalry among their sports
teams dating back to 1953. As the
story goes, at one time a single high
school was split into two and located
in each of the two towns. Just one
problem: the two schools kept the
same mascot, the Hornets! At just
three miles apart, separated only
by a bridge, the two Hornet football
teams face off each year in the
intense and very important Battle of
the Bridge. The losing team is taunt-
ingly dubbed the Bumblebees by the
victors. Prep football with a view of
DOWNTOWN WITH
V. Estelle
Mt. Rainier in the background — it
doesn’t get much more American
than that!
When asked what makes Enumclaw
special, local folks agree: in addition
to this special community being very
family-friendly, it is lled with amaz-
ing organizations and local support
for businesses is enthusiastic and
constant, making this a great place
to grow your dream!
26 Cheers NW • December 2019
Sherloc Holme
Lil Wome
Jan Eyr
Th Nutcracke
For the
B Lovers
in Your Life
Literary
Blms
Each ornament is handmade using books that are damaged and
ending their life cycle. We take pride in up-cycling books that are
destined to be recycled and/or pulped and giving them new life.
Have a certain book you would like to have flowers made from?
Just let us know!
Order Now For
Christma!
www.LiteraryBlooms.com • www.etsy.com/shop/LiteraryBlooms
and now on Amazon at www.amazon.com/handmade/Literary-Blooms
27December 2019 • Cheers NW
43r nnual
Newpor Seafoo & Win Festival
February 20-23, 2020 • Newport, Oregon
Presented by
Produced by the Greater Newport Chamber of Commerce
1-800-COAST-44 • www.seafoodandwine.com
Tickets available
online at
seafoodandwine.com
Must be 21 or older
28 Cheers NW • December 2019
GUANCIA BRASATA
NORTHWEST RECIPES
Rosmarino Osteria Italiana
This dish is very good served with
creamy potatoes or polenta and
roasted beets.
FROM DARIO & SHEENA PISONI
INGREDIENTS
10 veal Cheeks
1 cup extra virgin olive oil
3 carrots
3 ribs of chopped celery
1 big sweet onion
5 black garlic cloves
(normal garlic good too)
3 nice branches of fresh
Rosemary
Salt
Pepper
1/4lb unsalted butter
1 bottle of bold red wine
1 tbsp potato starch
Preheat the oven at 225ºF.
DIRECTIONS
In a large braising pan drizzle olive oil, butter, onions, carrots, celery,
herbs and garlic on a low re to sweat.
Season the veal cheeks with salt and pepper and seared them in a nice,
hot pan drizzled with olive oil. Flip and sear till golden brown on both
sides.
Move the seared cheeks on top of the vegetables in the braising pan.
Sprinkle some potato starch, stir and then add the bottle of red wine. If
sauce is too thick, add some water and salt. Let the alcohol of the wine
evaporate and cover with a lid.
Put the braising pan into the oven for 3 hours shaking the braising pan
every three hours.
Wine Pairing - Zerba Cellars - 2016 Estate Syrah
www.osteriarosmarino.com • 714 E. First St., Newberg, Oregon • 503-438-6211
(Braised Veal Cheeks)
29December 2019 • Cheers NW
NORTHWEST RECIPES
Carlton Farms
www.carltonfarms.com • 10600 NW Westside Road, Carlton, Oregon • 503-852-7166
PRIME RIB ROAST
The perfect main course for your
holiday dinner.
FROM CARLTON FARMS
INGREDIENTS
Roast:
1 Carlton Farms Prime Rib Roast
(2 to 4 ribs), small end, chine
(back bone removed) (6 to 8
pounds)
1 can (14 to 14-1/2 ounces)
ready-to-serve beef broth
2 teaspoons chopped fresh thyme
Salt
Rub:
2 tablespoons pepper seasoning
blend
2 tablespoons minced garlic
Preheat the oven at 350ºF.
DIRECTIONS
Heat oven to 350ºF. Combine rub ingredients in small bowl; reserve 2 tbsp
for au jus. Press remaining rub evenly onto all surfaces of beef roast.
Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef, not resting in fat or
touching bone. Do not add water or cover. Roast in 350ºF oven 2-1/4 to
2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
Remove roast when meat thermometer registers 135ºF for medium rare;
150ºF for medium. Transfer roast to carving board; tent loosely with
aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to
rise about 10ºF to reach 145ºF for medium rare; 160ºF for medium.)
Combine broth and reserved rub in small saucepan; bring to a boil. Reduce
heat; simmer 5 minutes. Stir in thyme; continue simmering 2 minutes. Carve
roast into slices. Season with salt, as desired. Serve with au jus.
30 Cheers NW • December 2019
When I was naming this column in
the inaugural issue of Cheers North-
west a few months ago, I really only
considered two names. Because this
is a food-and-spirits publication, it
made the most sense to name the
column “Last Call,” after the univer-
sally-known “last call for alcohol”
hollered just before closing time in
bars everywhere. Since this column
appears at the end of the magazine,
it seemed especially tting as a part-
ing message — the obvious choice.
But I liked the second option better
even though it was probably too
nuanced for readers unfamiliar with
the verse by the same name: “The
Parting Glass.” Now, Celticfolk are
the masters of the send-off. No other
people has produced verse of the
quality and quantity the Celtic have
to signal the end. And the end of
what? Most Celtic send-off verses
are suitable for anything from the
nal moments of a gathering of good
friends to the death of a life well-lived
plus every ending in between — in
my mind, maybe even the column
appearing in the last pages of a
magazine. Simultaneously humorous
and haunting, joyful and teary, these
songs evoke emotion and underscore
the memorable moments of whatever
event they’re marking at the moment
the present becomes the past.
For the purposes of this column,
I’m including the Scottish, Irish,
Welsh, Breton, Cornish and Manx
as Celts — I do not want to debate
whether “The Parting Glass” is more
Irish or Scotch. Whatever the case,
it was widely regarded as the most
popular folk song in both Ireland and
Scotland, boasting even a late stanza
apparently added by the inimitable
Robert Burns. “The Parting Glass”
was the most popular song, that is,
until Robert Burns wrote another one.
Which brings us, ttingly, to the end
of 2019 and a better-known Celtic
send-off, “Auld Lang Syne.”
We all sing it at midnight, the end of
New Year’s Eve. Or we sing the bits
we can remember, anyway. But really,
SENDING OFF 2019 IN AULD LANG STYLE
Toasting the end of the year as we usher in a new one
BY MATTHEW MEADOR
31December 2019 • Cheers NW
LAST CALL WITH
Matt
what is this ditty we’ve known-but-not-
known our entire lives? According to
Wikipedia, the title is literally trans-
lated to modern English as “old long
since” but might be more appropri-
ately interpreted as “for the sake of
old times” as we use the song now.
Robert Burns, the gifted Scottish
poet I already mentioned, wrote the
song in 1788 — but even a full Burns
credit is iffy. The phrase “auld lang
syne” appeared in similar and earlier
works by Robert Ayton, Allan Ramsay
and James Watson. Further, the entire
rst verse might be entirely attributed
to Watson, even though Burns rmly
has the rest of the tune tied up in his
name and is widely considered to
have more or less nessed the tune
into the version we know today.
As a person whose family hails from
that part of the world, I nd it curi-
ously comforting the roots of these
simple folk songs are at once clear
yet muddled, straightforward yet com-
plicated — kind of like the lands and
peoples which inspired them. I like to
think the independent and contrary
character of the Celts is similar to the
independent and contrary spirit found
in the Pacic Northwest.
So as we say “last call” and bid
farewell to 2019, channel your Celtic
spirit and lift your glass of Northwest
spirits to toast the new year with
“Auld Lang Syne” and maybe even
“The Parting Glass.” I’ve provided the
THE PARTING GLASS
AT LEFT: Illustration to Robert Burns’
poem Auld Lang Syne by J.M. Wright
and Edward Scriven.
lyrics to both here (you can nd many
excellent performances of both on
YouTube — check out the 2013 Derry
version of The Parting Glass Shaun
Davey wrote and performed for choir
and orchestra).
I chose “Last Call” for the name of
this column but “The Parting Glass”
was a close second. Come to think of
it, if “Auld Lang Syne” hadn’t become
so inextricably linked with this one hol-
iday, it could’ve served as a column
title, too. At least I hope Robert Burns
would’ve approved.
Happy New Year!
O, all the money e’er I had,
I spent it in good company.
And all the harm that ever I’ve done,
alas it was to none but me.
And all I’ve done for want of wit
to mem’ry now I can’t recall;
So ll to me the parting glass,
Good night and joy be to you all.
O, all the comrades e’er I had,
They’re sorry for my going away.
And all the sweethearts e’er I had,
They’d wished me one more day to stay.
But since it falls unto my lot,
That I should rise and you should not,
I gently rise and softly call,
Goodnight and joy be to you all.
If I had money enough to spend,
And leisure time to sit awhile.
There is a fair maid in this town,
That sorely has my heart beguiled.
Her rosy cheeks and ruby lips,
I own, she has my heart in thrall;
Then ll to me the parting glass,
Good night and joy be to you all.
Should old acquaintance be forgot,
and never brought to mind?
Should old acquaintance be forgot,
and old lang syne?
For auld lang syne, my dear,
for auld lang syne,
we’ll take a cup of kindness yet,
for auld lang syne.
And surely you’ll buy your pint cup!
and surely I’ll buy mine!
And we’ll take a cup o’ kindness yet,
for auld lang syne.
For auld lang syne, my dear,
for auld lang syne,
we’ll take a cup of kindness yet,
for auld lang syne.
We two have run about the slopes,
and picked the daisies ne;
But we’ve wandered many a weary foot,
since auld lang syne.
For auld lang syne, my dear,
for auld lang syne,
we’ll take a cup of kindness yet,
for auld lang syne.
We two have paddled in the stream,
from morning sun till dine;
But seas between us broad have roared
since auld lang syne.
For auld lang syne, my dear,
for auld lang syne,
we’ll take a cup of kindness yet,
for auld lang syne.
And there’s a hand my trusty friend!
And give me a hand o’ thine!
And we’ll take a right good-will draught,
for auld lang syne.
For auld lang syne, my dear,
for auld lang syne,
we’ll take a cup of kindness yet,
for auld lang syne.
AULD LANG SYNE
