Link to Owner Dr. Robert B. Pamplin Jr.



Friday, Nov. 8 you can participate in the Big Board Auction on cases of the best in Oregon Pinot Noir

Want to feel like a mover and shaker and rub elbows with the stars of the Oregon wine industry? You can tomorrow — right from the comfort of your own home or office computer or via your phone.

Friday, Nov. 8 you can participate in the Big Board Auction on cases of the best in Oregon Pinot Noir made to support one cause: bringing healthcare to vineyard workers and their families. Bidding opens Friday, Nov. 8 at 3:30 p.m.

¡Salud! was created by a group of Oregon winery owners and Tuality Healthcare physicians to address the healthcare needs of vineyard workers and their families. The vast majority of field workers move from one crop to another, and their temporary status with each employer makes them ineligible for health coverage. Without insurance these men and women and their families often do not seek professional healthcare until their problems become acute. Their knowledge of basic health education is limited and they are overwhelmed by the maze of complex and confusing resources available in the medical system. Salud's mission is to fill that gap.

Since 1992, the program has been fully funded from the proceeds of the annual ¡Salud! The Oregon Pinot Noir Auction and other private donations.

And this is where you come in.

You can bid on the 40 2018 vintage Pinot Noir cuvees custom-made for ¡Salud!. These wines are made only once, found no where else. Here is how it works:

Bidding is open Friday, Nov. 8 from 3:30 to 5:30 p.m. PST.

Wines are separated into two closing groups. Bidding on wines in Lot 1 opens at 3:30 and closes at 5 p.m. Bidding on wines in Lot 2 opens at 3:30 and closes at 5:30 p.m. Register for an ePaddle bid number online at or call 971-350-9073.

When bidding opens toggle between Lots 1 and 2 to bid on wines in either section, or use the search function to navigate quickly. Your bidder profile information includes information so you can be notified quickly when you are outbid. It's easy to re-bid to keep in the game.

The starting bid is $800 per 12-bottle case. The minimum bid increase is $50. To win a case, be in the top four bidders for any winery when the bid closes. To guarantee a win buy a Quick Case for $3,200 and your purchased case is removed from the bidding.

To preview the wines visit The auction is Friday, Nov. 8.

Let me introduce you to Martin Woods Winery, owned and operated by the husband and wife team of Evan and Sarah Martin. Their winery and home are nestled in the wooded foothills of the Coast Range within the McMinnville AVA and they recently held a portfolio and library tasting of their wines in Portland. They make many wines including pinot noir, chardonnay, Gamay Noir, Cabarnet Franc, syrah, riesling, Gewurtztraminer and Gruner Veltliner. Evan was showcasing a five-year vertical (2014-2018) of his Pinot Noir and Gamay and a three-year vertical tasting of his chardonnay that was aged in native Oregon oak barrels. Aging in the native oak species is a specialty of Martin Woods, and it was a delightful experience on the palate.PGM STAFF: BARB RANDALL - Evan and Sarah Martin of Martin Woods Winery recently shared their wines with members of the media at a pop-up tasting room in Portland. You can visit their winery in the McMinnville AVA by appointment.

The oak is harvested locally, air-dried on their property and coopered in McMinnville.

"We are constant students and stewards of our vineyards and we aim to produce wine with textural elegance, expressive aromas and long-aging potential," they write on their "Above all, we are dedicated to producing single-vineyard wines that distinctly express a sense-of-place, authentic Oregon terroir."

You can find their wines at several Portland restaurants including Le Pigeon, Canard, Beast, Coquine and Tusk, or through the website.

Their production is small —they produce only about 4,000 cases a year — but it has already maxed the capacity of the tiny winery Evan built in their home. I am looking forward to visiting to see where the magic happens.

I hope you will be successful bidders tomorrow either online or in person at the ¡Salud! Auction. A special glass of pinot noir will pair nicely with a hearty bowl of beef bourguignon. And why not put the slow cooker to work so we can have a warming dinner waiting after a day at the office. This recipe could become a winter staple.

Bon Appetite! Make eating an adventure!

Slow Cooker Beef Bourguignon

Prep Time: 20 minutes Cook Time: 9 hours

Servings 6

Slow Cooker Beef Bourguignon has crazy tender melt-in-your mouth beef and hearty veggies slow cooked to perfection in a rich sauce. This meal is comforting and perfect for the cold months ahead.

5 slices bacon finely chopped

3 lbs. boneless beef chuck cut to 1 inch cubes

1 cup red wine

2 cups beef broth

1/2 cup tomato sauce

1/4 cup soy sauce

1/4 cup flour

3 garlic cloves finely chopped

2 tablespoons thyme finely chopped

5 medium carrots sliced

1 pound potatoes, cubed

8 ounce fresh mushrooms sliced

Fresh chopped parsley for garnish


In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.

Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.

Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6.

Garnish with fresh parsley and serve with mashed potatoes if desired.

Recipe adapted from

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