McMinnville, Oregon (PRWEB) May 22, 2014
During the IPNC weekend, world-renowned winemakers, northwest chefs, esteemed media, epicures, and wine lovers will gather on the beautiful campus of Linfield College in McMinnville, Oregon for three days of exploring Pinots from all over the world, savoring unforgettable meals, and learning and celebrating with luminaries of the food and wine world.
“Oregon is big-time Pinot Noir country–and this gathering is a must for lovers of the food-friendly varietal. IPNC offers up-close-and-personal encounters with winemakers who mingle with guests at tastings and dinners.” –The Wall Street Journal
Master of Ceremonies David Lynch was chosen as much for his sense of humor and charisma, as for his considerable list of accomplishments. He received a James Beard Award for both his writing at Wine & Spirits (he now writes for Bon Appétit) and for his outstanding wine service at Babbo. Whether at his own restaurant in San Francisco, St. Vincent, or during his many speaking engagements in the world of wine, Lynch has a gift for seamlessly joining wisdom with wit, and nothing could be more fitting for the IPNC.
At this year’s Grand Seminar international wine journalist, Jamie Goode opens the “Doors of Perception” on Pinot noir as he interviews an array of guests who reflect on the wines that speak to them. At the IPNC, and all over the wine world, a revolution is underway. Wine drinkers are becoming ever more savvy about their own tastes, and individual taste now rules our selection of wine. But what forms these preferences? Harvard historian of science Steven Shapin will provide a cultural perspective on wine. Wilderness perfumer Hall Newbegin will give a fresh take on aromas of place. Elaine Brown's wine cartoons will bring wine to life through her imaginative drawings. Stephen Tanzer's International Wine Cellar writer Josh Raynolds will help guests become fluent in the language of wine. Chef Frank Stitt, who writes the wine lists for his trio of renowned Birmingham, Alabama restaurants, will introduce food into the picture. Hailing from the Université de Bourgogne, Professor Jordi Ballester will bring his unique views on sensory evaluation to the table. Loire-born New York sommelier Pascaline Lepeltier of Rouge Tomate will shed light on wine and food pairings. And of course the winemakers will be on hand to add their voices to the conversation.
Guests will arrive at a deeper understanding of how they perceive wines, how that perception is a reflection of themselves, and why that matters. And of course, the goal as always: to try a lot of tasty wines.
This year’s “University of Pinot” will feature a range of options from which guests can choose. 2014 courses include Sensory Science 200: The Physiology of Taste with Josh Raynolds, Matchmaking 201: Smoke and Mirrors, a food and wine pairing seminar led by Ben Dyer and Jordan MacKay, Chemistry 202: Dropping Acid with Elaine Brown (not Timothy Leary), Climatology 312: The Future of Cool Climate Viticulture with Vajra Stratigos and Greg Brown, Field Study 301: Distilling Terroir with Hall Newbegin, Geography 300: Loire Valley Pinot with Pascaline Lepeltier, Regional Studies 275: The New California Wine with Jon Bonné, and Gastronomy 225: Pairing Tea and Cheese with Steven Smith.
Praised as a showcase for the Northwest’s famed farm-to-table cuisine, the IPNC hosts 60 chefs from the region’s most revered restaurants. On Friday evening, the IPNC celebrates the culinary world’s wealth of female talent at the Grand Dames Dinner, featuring Stephanie Pearl Kimmel of Marché, Kristen D. Murray of MÅURICE, Holly Smith of Café Juanita, and Cathy Whims of Nostrana. This year’s Salmon Bake features Ben Dyer, David Kreifels, and Jason Owens of Reverend’s BBQ, Tommy Habetz and Nick Wood of Bunk, and Jason Stoller Smith from Timberline Lodge. A brand new line up of dessert chefs tops off the evening: Elizabeth Beekley of Two Tarts Bakery, David Briggs of Xocolatl de David, Jami Curl of Quin, and Jamie Lewis of Blue Raeven Farmstand.
Along with the speakers and chefs, it’s the relaxing and festive atmosphere that sets the IPNC apart from all other wine events. Whether tasting Grand Cru Burgundy or walking through Oregon vineyards with the grower who planted them, guests find themselves unwinding in picturesque Oregon wine country for what wine legend Jancis Robinson described as "one of the most enjoyable wine weekends in the world."
Tickets for the full weekend event, held July 25 – 27, include exclusive access to all seminars, tastings, tours and activities, as well as all meals over two days and the Sunday Sparkling Brunch Finale. Weekend tickets are $975 per person. Two additional “Post Grad” seminar options will be offered to weekend guest for a separate fee. All tickets are sold on a first-come, first-served basis. For full details, contact the IPNC at 800-775-IPNC (4762).