2024 Classes and events
Lone Wolf Seminar: The Wasserman Wines of Germany, $45
If you’re a Pinot or Riesling fan, this is an event that you don’t wanna miss. There are several importers whose wines we universally drool over, and the Wasserman family is at the top of our list. Technically speaking, they’re an exporter, as their headquarters is in Burgundy; of the dozen or so employees in the company, one lives abroad…right here in Portland! While Becky Wasserman single-handedly changed the landscape of Burgundian wines available in the USA over the past several decades, her family has been exploring producers (currently a mere 5!) in Germany and Italy in recent years, and have begun to bring yet-undiscovered producers to North America.
Join Timothy Davey—the most eloquent educator we know, probably because he was formed by Wasserman culture—as he and his colleague John Soares take us through Spätburgunder (Pinot Noir), Riesling, and more.
The More Esoteric Grapes of Oregon, $35
A continuation of our celebration of Oregon Wine Month. While Oregon is most famous for Pinot and Chardonnay, in recent decades experimentalists have been planting grapes that are native to the more obscure (and sometimes classic) regions of Europe. These are, admittedly, the varietals that get us especially riled up when it comes to local wines, given that they’re vinified in such limited amounts. Join us on an expedition through the most exciting things happening in the Willamette Valley and Columbia Gorge!
Aromatic and Chillable Reds, $35
Contemporary international tastemakers have largely consolidated opinions about what makes a great red wine: boozy, rich in dry extract and glycerol, heavy with fruit and oak. Fortunately for those wine lovers with more eclectic tastes, many talented makers around the world resist homogeneity and preserve historically-prized grapes that produce light wines of mineral and spice character, aromatic punch, and high drinkability. Substance without weight, complexity without ponderousness, these and other gravity-defying sensations are on offer for the adventurous.
A native New Yorker, Oliver Longwell caught the wine bug in 2012 after a number of years working in government and politics. He has worked for leading wine retailers in New York and Los Angeles, with a particular focus on organically-farmed and natural wines. Oliver is a Certified Sommelier by the Court of Master Sommeliers and works as a freelance wine consultant. He enjoys experimenting with fermentations, especially ciders. He and his wife moved to Northeast Portland in 2021 and welcomed their first daughter in 2022 and second daughter in 2024.
Foundations III: The Essentials of Pairing, $25
If you’ve come to appreciate how wine can elevate a meal, but want to understand how wine and food interact–in both desirable and undesirable ways–then this is the class for you. As we taste through our flight, we’ll be investigating how these wines interact with various food components (salt, fat, acid, and heat, as it were). We’ll empower you with the resources to ask the right questions of wine stewards and sommeliers when you’re looking for the perfect bottle or glass to accompany your meal.
Natty Wines: Myths and Realities, $35
Natural wines are a major phenomenon in the wine world; such wines emphasize the influence of terroir on grapes, and low-intervention winemaking processes. This said, the world of natural wine can be terribly confusing, so we’ll be debunking some myths and addressing what makes a natty wine so “natural”. Given that producers of natural wines tend to be on the smaller scale because they rely so heavily upon hands-on (rather than purely mechanized) labor and vinification techniques, our flight will get into stuff that very well might shock and surprise your tastebuds (for better or for weird!).
Winemaker Tasting: Mario Bagella, $10
On Saturday, May 11th, OEL is pleased to host Mario Bagella, from northern Sardinia. Mario will be pouring and talking about several of his wines. Here’s some information about Mario and the place that he calls home, from local importer Strade Bianche:
Mario is a second-generation winemaker, but his family has been growing grapes in Sorso on the island of Sardinia for as long as anyone can remember. He has taken it upon himself to move the winery and vineyard operations in a more natural direction. He feels that he has a responsibility to respect the land his family has called home for so many years. As Mario puts it, “I love making wine because it gives me the opportunity to express myself. For me wine is sharing, but above all it is a beautiful tool to appreciate the diversity, between people, vines and territories.”
Sorso is the place where the hills marry the sea on the Northwest side of Sardinia. Sorso is the capital of Romangia, the first territory of Sardinia to be colonized by the ancient Romans, which has always been the hub of agricultural production and trade in Northern Sardinia. The Bagella’s 12.5 acres of vines average 89-90 years old. The soils are predominately chalk and limestone. The hill the vineyard sits on creates a natural amphitheater that captures the ocean breezes, keeping the grapes from over ripening in the hot coastal sun.
Foundations II: Demystifying Wine Tasting, $25
If you have a foundational understanding of how wine comes into existence, and a grasp of the most essential concepts that surround wine, then it’s time to dive into wine tasting. Wine can (and should!) be mysterious, but we’re going to provide you with a firm foundation to understand—and thereby better enjoy—the wines you drink.
Before exploring the various areas of aroma and flavor profiles, we’ll talk about the key structural elements that compose a glass: sweetness, alcohol, acidity, and tannin. Alongside a little bit of science and a dose of psychology, we’ll provide tips and tricks to navigate the choreography and mechanics of tasting.
May First Friday: Mijita Wine Co, Augustina Cellars, and CAT Cellars
Join us on Friday, May 3, as we welcome Lizzy Esqueda of Mijita Wine Co., Diana Schultz of Augustina Cellars, and Cynthia Thompson of CAT Cellars.
We’ll be tasting through a wonderful diversity of varietals and styles from these wonderful winemakers, ranging from more uncommon whites thru bigger Columbia Valley reds. Bottles will be available to take home!
The Appellations of the Willamette Valley, $50
In honor of Oregon Wine Month, we’re nerding out about the world-class Pinots and Chardonnays of Oregon; Ever wonder why the Willamette Valley has so many danged AVAs? What could possibly merit these distinctions in a relatively small region? We’ll be getting into some of the best wines that Oregon has to offer, talking about soils and microclimates of each sub-AVA within the Valley, and how they distinctly affect the wines made from their grapes. Dave will be bringing some truly special bottles from his own cabinet of curiosities that are not distributed to the retail market, so expect bonus pours!
Close Contact with Skin Contact, $35
No doubt that skin contact and rosé wines have been experiencing a renaissance in recent years. While many of these wines tend to be gluggable delights, there are certainly more structured and complex wines that have been around for many centuries. We’ll be diving into the whole spectrum of skin contact wines, from the hyper-traditional to the new-fangled experimental, and discussing vinification techniques for each wine in our flight before getting into a guided tasting.
Alpine Wines with Aric Wood of Archetyp, $40
Join Aric Wood, the founder of Archetyp Wines, a local importer and distributor focused exclusively on wines made from Alpine regions across Italy, Austria, Germany, France, and Switzerland. Across these countries, over 500 varietals are grown in 120 Alpine valleys, and we’ll be exploring a wide swathe of the grapes and styles that are emblematic of the heroic viticulture that’s existed for many centuries.
Noble Italian Reds, $40
Italy is a country of a whopping 20 different wine regions, each of which developed its own gastronomic, linguistic, cultural, and oenological traditions throughout the centuries. Ancient tribal cultures pre-dating the Greeks and Romans were the first to cultivate the vine throughout the peninsula, helping to set a foundation for the millennia of winemaking that followed their existences.
Over the past few hundred years, several red varietals have risen to prominence as the “noble” grapes of Italy. This class will be an exploration of these wines, as well as the histories that gave rise to their prominence. We’ll be tasting through iterations of Sangiovese, Nebbiolo, and Aglianico in their most famous expressions to understand what makes them so captivating, for reasons good and bad!
Foundations I: Wine for Newbies, $25
Join us for an introduction to the basics of wine. All of us, at some point or another, have found ourselves boggled by retail shelves or restaurant menus. Between regions, varietals, styles, and jargon, approaching wine can seem impossibly daunting. This class is geared toward those who love wine, but find themselves a little (or maybe more than a little!) lost.
We’re going to cover the most essential concepts surrounding wine production and how to read a wine label. With these skills, you’ll be equipped with the right set of tools and questions to tackle the world of wine.
April First Friday Tasting: Castello Di verduno, $35
Come join Kai Valade of Estelle imports, as he showcases the legendary wines of Castello di Verduno, a 500 year-old estate made world-renowned by Giovanni Battista Burlotto. Giovanni’s great-great-grandson, Fabio Alessandria now leads the estate as their winemaker, crafting exceptional wines from their 12 hectares of vineyards. This tasting will consist of 8 wines: their “entry level” bottles of Barbera, Langhe Nebbiolo, and Pelavergo Piccolo; a multi-vineyard Barolo and Barbaresco; a single-vineyard Barbaresco (Rabaja); and two single-vineyard Barolos (Massara and Monvigliero). The final three are their most coveted, exceptional wines.
Foundations III: The Essentials of Pairing
If you’ve come to appreciate how wine can elevate a meal, but want to understand how wine and food interact–in both desirable and undesirable ways–then this is the class for you. As we taste through our flight, we’ll be investigating how these wines interact with various food components (salt, fat, acid, and heat, as it were). We’ll empower you with the resources to ask the right questions of wine stewards and sommeliers when you’re looking for the perfect bottle or glass to accompany your meal.
WSET Level 1 Wine Course
Proficiency in both the art and science of wine must start with the core tenets. The basics presented in this course – major styles, practices for proper storage, fundamentals of pairing with food, and service presentation – are necessary stepping stones on the way to greater knowledge.
OEL co-owner, Dave Gregory, is joining the instructional team of The Wine and Spirit Archive for an all-day certification course designed to create a deeper appreciation for the wine buff or arm the aspiring professional with product & service knowledge enabling them to excel in wine-related positions across the industry. To get more information and enroll visit this page.
Wine and Cheese: Basque Edition
Join Cow Bell’s Sam Rollins, second place winner at international cheesemonger competition, the Mondial du Fromage, for an exploration of cheeses from the Basque region. Sam will deep dive into the cheeses, and we’ll pair them with their regional wines so you can experience a central guideline of food and wine pairing: “what grows together goes together.”
Foundations II: Demystifying Wine Tasting
If you have a foundational understanding of how wine comes into existence, and a grasp of the most essential concepts that surround wine, then it’s time to dive into wine tasting. Wine can (and should!) be mysterious, but we’re going to provide you with a firm foundation to understand—and thereby better enjoy—the wines you drink.
Before exploring the various areas of aroma and flavor profiles, we’ll talk about the key structural elements that compose a glass: sweetness, alcohol, acidity, and tannin. Alongside a little bit of science and a dose of psychology, we’ll provide tips and tricks to navigate the choreography and mechanics of tasting.
SOFAR SOUNDS CONCERT
VALENTINE’S DAY CONCERT
What better way to celebrate the day of love than with a live serenade? Take your love out for a night of intimate music in a cozy space, adorned with a few extra romantic touches.
Wine and Oysters with EaT Oyster Bar
Join us for a collaborative class with Ethan Powell, owner of EaT: An Oyster Bar. Ethan will be schooling us on oysters from the PNW, and we’ll be pairing his smattering of oysters with classic and more unconventional wines.
Giant Effing Reds
In this class, we’re looking at big, bad grapes: thick-skinned, big tannins, and all that jazz. Our flight will cover the classic varietals, but also lesser-known ones, and how important wine making decisions are in vinifying these varietals, and the importance of cellaring them for the long haul.
February First Friday Tasting: Chosen Family x Plant Based Papi
CHOSEN FAMILY x PLANT BASED PAPI COLLAB
Join us for our February First Friday tasting, featuring Chosen Family Wines with food pairings by Plant Based Papi.
Plant Based Papi’s Jewan Manuel is a trailblazer and visionary in the rapidly expanding plant-based community.
Join us for our February First Friday tasting, featuring Chosen Family Wines and food pairings by Plant Based Papi.
Taste a lineup of wines from Chosen Family, founded by former NBA player Channing Frye, alongside plant-based pairings from Chef Jewan Manuel of Plant Based Papi.
Tickets for the wine tasting and food pairing are sold separately.
Whether you're a wine enthusiast, food connoisseur or basketball fan, this event is sure to be a memorable evening!
Bargain Wines from Famous Regions
Burgundy…Bordeaux…Napa…yada, yada, yada. These regions lead the global market in attention, publicity, and price. But the cost of these wines — however fabulous they may be — is also influenced by supply and demand.
This class will focus on value-driven wines from the world’s most famous wine regions, because it is indeed possible to find great value, if you know what to look for! You’re in for a treat as we taste through and discuss bomb wines that are way more affordable than their more famous counterparts.
Foundations I:Wine for Newbies
Join us for an introduction to the basics of wine. All of us, at some point or another, have found ourselves boggled by retail shelves or restaurant menus. Between regions, varietals, styles, and jargon, approaching wine can seem impossibly daunting. This class is geared toward those who love wine, but find themselves a little (or maybe more than a little!) lost.
We’re going to cover the most essential concepts surrounding wine production and how to read a wine label. With these skills, you’ll be equipped with the right set of tools and questions to tackle the world of wine.
Wine and Cheese: Alpine Edition
Join Cow Bell’s Sam Rollins, second place winner at international cheesemonger competition, the Mondial du Fromage, for an exploration of cheeses from Alpine regions. Sam will deep dive into cheeses from the French, Swiss and Italian Alps, and we’ll pair them with their regional wines so you can experience a central guideline of food and wine pairing: “what grows together goes together.”
WINTER WINE MARKET
We're thrilled to invite you to our Winter Wine Market Saturday, December 16th from 2 PM to 5 PM, featuring a stellar lineup of independent winemakers:
The Color Collector
Hundred Suns
Ovum
Corollary Wines
Nueva Aventura
Johan Vineyards
Dirty Radish
Local vendor Monochromatic, a women-owned business committed to providing pronoun-inclusive, ethically made clothing with a playful workwear vibe, will be in the market. Fresh local oysters from Eat, and chocolates from Roste Chocolate House will be available as well.
Tickets are $20/advance (before Friday at midnight) or $25/door.
Wines by the glass, bottles to go and noshes available for purchase.
Join us for an afternoon of connection, exquisite wines, shopping, and jubilation. Presented by Ora et Labora Wine Shop and Dirty Radish.
Let's celebrate the winter together!
Picking Wine for a Dinner PartY
If you’ve ever been tasked with bringing wine to dinner, only to realize that you’re not quite sure what avenue to take, this class will empower you to trot into a wine shop with confidence. We’ll help you understand how wine and food interact, both in desirable and undesirable ways, so that you can know what to bring for any dinner gathering. A flight of six wines will accompany our class, as pairing examples for a variety of classic and more unusual dishes.
Champagne: RMs, NMs, and M&Ms
Thanks to the inescapable influence of the global luxury goods industry, Champagne is a universal byword for elegance and aspiration. But there is much more to Champagne than marketing. Real wine lives and breathes under all that polish—if you know where to look (hint: not under the yellow umbrella or in rap songs from the 90s). Join us to find out what actually makes proper Champagne one of the great wines of the world, from geology and farming to the painstaking production method and the vital role of bottle aging. Learn how the rise of the Grower Champagne movement shook the market dominance of the big brands and how they have risen to the challenge. Explore how organic farming has revitalized the region and how climate change will shape its future. Most importantly, taste a diverse flight of fabulous Champagnes and consider classic and innovative food pairings.
december First Friday Tasting: Castello di Verduno
Castello di Verduno is a 500 year-old Piedmontese estate, with vineyard holdings in two of the most renowned vineyard sites. Kai Valade of Estelle Imports will be leading a tasting through eight Verduno wines, ranging from their Barbera and Langhe Nebbiolo thru their cru Barbaresco and Barolo Riserva.
The tasting is from 5-7pm on Friday, December 2nd. Purchase tickets here!
Demystifying Wine Tasting
This class is for folks who love wine, but find the world of tasting notes befuddling or intimidating. Wine can (and should!) be mysterious, but we’re going to provide you with a firm foundation to understand—and thereby better enjoy—the wines you drink. While guided tasting and discussion is at the heart of this class experience, we’ll explain the key aspects of wine before tasting anything: tannin, body, acidity, sweetness, aroma, and flavor. With a little bit of science and a bit of psychology, we’ll provide tips and tricks to navigate the choreography and mechanics of tasting.